At the end of the maturation process,there should be no oxygen, but it contains a large amount of yeast cells and other particles that sample turbidity. These yeast cells and other particles must be removed from the beer, while adhering to measures that prevent the dissolution of harmful oxygen. The purpose of the beer filtration process is to make the beer a stable product, without visible changes in a certain period of time. There are many factors that affect the filterability of beer, the most important of which are the quality of raw materials (proportion of fine and coarse extract, viscosity of congress wort, Kolbach index), technology in brewery (optimal degradation of alpha and beta glucans, short protein break), wort quality (viscosity), turbidity, amount of alpha and beta glucans, pH value, nitrogen, etc.), conditions during fermentation and maturation. There are several different filtration processes such as surface filtration, depth filtration and membrane filtration (sterile), whereby the beer passes through a filter medium and is cleaned of yeast cells and other particles. In the experimental part, we compared the properties and filterability of two fermenters produced from different raw materials. Two types of raw materials were used in the brewery, raw material A and raw material B. Raw material A was better modified (higher quality) malt, and raw material B was less modified malt (lower quality). The beer that was brewed was Karlovačko beer, with a strength of 17 ° P, and the High gravity method was used to brew that beer. Beer fermentation took place at 14 ° C with two different generations of yeast, until the extract dropped to 3.5 to 4 ° P (when the difference between the two measurements is less than 0.5 ° P). The beer was aged at 0 ° C and was filtered and stabilized through a Kieselghur filter.