The British Society of Flavourists (BSF) is turning its attention to beer with the launch of BSFocus on Beer, a technical symposium exploring the science and innovation shaping modern beer flavor.
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 flavor profile. Held in Freising, a global hub for brewing research near Munich Airport, the event convenes experts from academia, the flavor industry and brewing science.
The program spans the full flavor lifecycle, from raw materials and fermentation through processing and stability, with sessions covering hop-derived aroma, yeast metabolism, flavor 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.
