Beer is one of the oldest and most popular beverages in the world. The production process is complex, but has not significantly changed throughout history. In terms of production, beers can be divided into those produced in large quantities, known as commercial or lager beers, and craft beers produced according to traditional recipes and in smaller quantities. The process of spontaneous fermentation creates a unique Belgian lambic beer with a characteristic fruity aroma. Regardless of the production method, beer represents a complex mixture of ingredients that is created by boiling water, hops and malt, and by fermenting the prepared wort with the help of yeasts. It contains a wide range of chemical compounds that are formed in all stages of production, and numerous beer compounds play an important role in the formation of its taste. In this study, aromatic compounds from three samples of lambic beer were identified and analyzed using two isolation methods: solid- phase microextraction and liquid-liquid extraction. The results showed a great diversity of identified aromatic compounds. Certain similarities in the isolated compounds between samples are evident – the most prevalent groups of isolated compounds belong to alcohols, acids, aldehydes, ketones, esters, and phenols, with 2- phenylethanol appearing in all tested samples.