Corrosion is an unwanted process caused by the chemical or electrochemical reaction of a metal with its environment, resulting in physico-chemical changes in the metal. Stainless steels have a very widespread use in the food industry, and especially in brewing. The main reason is their outstanding corrosion resistance, along with their strength and durability, their ability to be easily cleaned and sterilized without damage using a wide range of cleaning systems and the fact that they do not affect the taste and color of food. The aim of this study was to examine the corrosion behavior of stainless steel X6CrNiTi18-10 in contact with samples of dark beer and dark beer with the addition of cherry juice so-called. radler. The corrosion rate of stainless steel was determined by gravimetric method after steel samples were exposed to the action of dark beer and dark beer with the addition of cherry juice for 150 days at 25 ° C. In the tested beer samples, the iron content (mg / L) before and after exposure to steel for 150 days was determined spectrophotometrically by the ASBC method