The possibility to produce light, sour beers with Saccharomyces cerevisiae Safale US-05 yeast and Lactobacillus delbrueckii WLP 667 bacteria was evaluated. After secondary fermentation of wort, green beers were bottled and refermented with white sugar, unrefined cane sugar, heather honey or cherry syrup. After secondary fermentation as well as after maturation ethanol content, real extract, the real attenuation, pH and total acidity were determined. Beers were also sensory evaluated. Beers with the addition of cherry syrup fermented with co-culture of yeast and bacteria were the most highly rated by the tasters (39.2 points).