Vinegar obtained through a biotechnological process is a food product used for preserving food or as a condiment. It consists of water, acetic acid (4 to 9%), ethanol (< 1% vol), other microbial metabolites, and dissolved solids (carbohydrates, proteins, minerals, etc.) derived from raw materials or technological additives used in the production process. The biotechnological production of vinegar involves two phases: the first phase is the anaerobic fermentation of sugars from sugar-based raw materials into ethanol with the help of yeast, and the second phase is the oxidation of ethanol into acetic acid with the help of acetic acid bacteria, most commonly from the genera Acetobacter and Gluconacetobacter. Depending on the method of production (craft or industrial) and the applied technology, the process can take from several days to several weeks. Beer vinegar is produced through the oxidation of alcohol present in beer into acetic acid. The production process begins with the inoculation of the beer, which can be achieved by adding a pure culture of acetic acid bacteria or by using a “mother vinegar” obtained from a previous production process. The final product has a characteristic brown color and a rich aroma and flavor that depends on the type of beer used to produce the vinegar. The aim of this thesis was to conduct and monitor the production of beer vinegar on a laboratory scale.