Total polyphenols and flavonoids content, phenolics profile by HPLC, and antioxidant activity of ten fruit beer produced adding fruits during the fermentation process were analyzed. The fruits were: cherry, raspberry, peach, apricot, grape, plum, orange and apple. Antioxidant activity, total polyphenols and flavonoids content were considerably higher in most of the fruit beers in respect to conventional, no-fruit beers. Cherries beers exhibit the highest values, followed by grape, plum and orange beers. An enrichment was observed in catechin and quercetin content in all fruit beers examined. Myricetin and resveratrol were also detected in most of the fruit beers. Among phenolic acids, an enrichment in chlorogenic, neochlorogenic, p-coumaric and caffeic acids was measured in most of the fruit beers in respect to conventional beers. Our findings show that fruits addition during the fermentation process considerably increased the antioxidant activity of beer and qualitatively and quantitatively improved its phenolics profile. •Fruits addition affects antioxidant activity and phenolics content of beer.•Fruits beers showed stronger antioxidant activity compared to conventional non-fruits beers.•Higher content of bioactive compounds was measured in fruits beers in respect to non-fruits beers.•Cherries, grape, plum and orange beers had the highest phenolics level and antioxidant activity.•Catechin, quercetin, myricetin, resveratrol and chlorogenic acids were detected in fruits beers.