Beer is one of the most consumed drinks in the world. Both production and consumption of crafted beer show an upward trend, trying to recover the brewing tradition, whilst the industrially produced beer is aiming at a bigger production, thus ensuring the quality of the final product. This is why the quantity of protein and total phenols were calculated for different types of both craft and industrial beers, in order to establish a quantitative comparison and to be able to relate them to the raw ingredients which have been used, the production process and other different variables which influence during the process. A larger quantity of bioactive compounds has been obtained from the craft beer samples than from the industrially produces ones. The differences are attributed to raw materials, types of processes and types of fermentations. The results are compared with results made previously by specialized scientists.