The invention relates to the food industry and, in particular, to beer and the production of beer. A beer composition includes water, a ground malt, a bottom-fermenting yeast, a hops extract and a milk thistle solution in the following proportions: Water 100 I Ground malt 10-50 kg Bottom-fermenting yeast 1.0-3.0 I Hops extract 10-30 g of alpha acid Milk thistle solution 5-30 g per 1 I of wort. A method of producing beer includes the steps of preparing a mash, saccharifying the mash, separating a wort from the spent mash, boiling the wort, fermenting and post- fermenting the wort. The step of boiling the wort further comprises the steps of adding milk thistle fruits, which have been preliminary grounded in a grinder with the distance between rollers from 0 to 2.5 mm, at the beginning of boiling, and thereupon added to preheated to 70-150°C water, and boiled for 45-90 minutes, whereupon the milk thistle fruits concentration is from 1 to 99% of wort volume.
