In Croatia, production of non-alcoholic wort-based beverages is just getting started. The main goal of this research was to produce wort, which is further used in the production of the wort-based beverage with the addition of chokeberry juice. Sensory characteristics and the consumer acceptance would be analyzed as well. Wort has been prepared by the standard mashing process, using Munich malt. Chokeberry juice was added to the cooled wort. For the purpose of this research, three beverages with different concentrations of chokeberry juice (10, 20, 30%) were formulated, and all of the beverages were subjected to sensory analysis. Sensory analysis showed that wort with the addition of 30% chokeberry juice was the most accepted. This concentration of the chokeberry juice provided a pleasant taste of the beverage, but needed some improvement. To address this, mint essential oil was added (5 drops) to the mixture and carbonation using gaseous \(CO_{2}\) was conducted. Overall, the results indicated that the wort-based beverage, with a 30% chokeberry juice, received better acceptance when carbonated and mixed with mint essential oil. Besides sensory analysis, polyphenol content was also analyzed, along with the determination of nutritional value. However, in order to optimize the production this wort-based beverage, further research should be conducted.