Beer contains different groups of polyphenols, such us tannins, phenolic acids, flavones, flavonols, and proanthocyanidins. Apart from their antioxidative potential, these compounds play important role in forming the beer taste and aroma, especially bitterness and acerbity. Furthermore, they affect the colloidal stability of beer. From a healthcare standpoint, phenolic compounds play a significant part in cardiovascular diseases risk reduction. Apart from positive health effects, the concentration of total polyphenols is an important information for brewers, because of their negative effect on beer stability and haze formation. The aim of this study was to determine the concentration of total polyphenols in 30 domestic commercial beer samples, originated from industrial and craft breweries, using two methods – Folin-Ciocalteu and standard EBC 9.11. method, and to compare the methods based on the obtained results. The concentrations of total polyphenols obtained by Folin-Ciocalteu method ranged between 230,33 and 932,57 mgGAE/L, while those obtained by EBC method ranged between 76,57 and 382,31 mg/L. Statistically significant difference in concentration of total polyphenols between light and dark analysed beers was observed for both methods. The data obtained by the standard EBC method followed the normal distribution and had a lower range of concentration of total polyphenols. Therefore, EBC method can be considered more reliable than Folin –Ciocalteu method.