The British Society of Flavourists (BSF) has announced the launch of BSFocus on Beer, a technical symposium exploring the science and innovation shaping modern beer flavour.
Building on a successful run of category-focused events — including coffee (2023), chocolate (2024), and whisky (2025) — the symposium will dive deep into the chemistry, sensory science, and processing technologies that define beer’s flavour profile.
The event will be held in Freising, a global hub for brewing research near Munich Airport, from 16th-18th September. It will convene experts from academia, the flavour industry, and brewing science.
The programme will span the full flavour life cycle, from raw materials and fermentation through processing and stability. Sessions will cover hop-derived aroma, yeast metabolism, flavour formation, and degradation pathways, and innovations in low- and no-alcohol beer.
Sensory evaluation across beer styles will also play a key role, underscoring the importance of perception alongside chemistry. Find out more about the event here.
