The chemical, brewing and anti-microbial properties of a tropical seed,Garcinia kola, were compared with traditional hops. Treatment ofGarcinia kola with methanolic lead acetate produced a yellow precipitate from which organic acids (alpha acids) were contirmed to be present by thin-layer chromatography. Hops, however, had a higher concentration of organic acids thanGarcinia kola. Laboratory brewing trials withGarcinia kola and hops gave beers with simillar chemical properties. Organoleptically,Garcinia kola beer was as acceptable to tasters as hopped beer except that it had an improved bitterness.Garcinia kola and hop extracts exerted similar anti-microbial effects on two beer spollage micro-organisms (Lactobacillus delbruckii andCandida vini).