The expansion of the beer industry has enabled many possibilities for improvement regarding the taste, aroma and functionality of this drink. Health-related issues and a general wish for healthier lifestyles has resulted in increased demand for functional beers. The addition of different herbs or adjuncts in wort or beer has been known for centuries. However, today's technologies provide easier ways to do this and offer additional functional properties for the health benefits and sensory adjustments of classical beer. Medicinal, religious or trendy reasons for avoiding certain compounds in beer or the need to involve new ones in the brewing recipe has broadened the market for the brewing industry and made beer more accessible to consumers who, till now, avoided beer. Low-alcohol, non-alcohol, radlers are today's craze among consumers. Not only beer has been recognized as a platform for functional beverages, but wort as well. In some countries wort-based beverages are traditionally consumed, and this trend seeks its way into regional market as well. Many breweries started producing wort-based beverage mixtures with different flavors and juices which add value to it.