BSFocus on Beer to take place in Freising in September

Freising | The BSFocus on Beer, an event dedicated to the art and science of brewing and beer flavour development and organized by the British Society of Flavourists (BSF), takes place at the Bavarian State Brewery Weihenstephan in Freising, Germany, from 16–18 September. Building on the success of previous BSF symposia on coffee, chocolate and whisky, this event aims to bring together leading experts and passionate professionals from the flavour industry, brewing science and beverage production.

The venue, the Bavarian State Brewery Weihenstephan (Bayerische Staatsbrauerei Weihenstephan), is widely recognized as the world’s oldest continuously operating brewery, with origins dating back to 1040, when the Benedictine monks of Weihenstephan Abbey were granted brewing rights.

Located in Freising, Bavaria, the brewery is owned by the Free State of Bavaria and operates under strict adherence to the German Beer Purity Law (Reinheitsgebot). Weihenstephan is internationally renowned for classic Bavarian beer styles such as Hefeweißbier, Korbinian Doppelbock, and Original Helles, combining centuries-old brewing tradition with modern scientific precision.

Closely linked to the Technical University of Munich’s Weihenstephan campus, the brewery also plays a key role in brewing education and research, making it a global benchmark for quality, authenticity, and innovation in beer production.

Inspiring innovative approaches

The symposium is designed to celebrate brewing expertise, foster deeper understanding of beer flavour creation, and inspire innovative approaches to beer and beverage development. Participants will have the opportunity to engage with sensory and flavour experts, explore emerging technologies and exchange ideas with peers across the industry.

They will be given the chance to step into the Beer Flavour Challenge and formulate a recipe that captures the soul of beer. Up to 20 components can be used, no flavouring preparation is allowed, and the beer flavour will be judged on smell and in a 5% ethanol base, where depth, complexity, and character take centre stage. The list of the raw materials will be made available thanks to VCF and attendees are free to choose one beer profile. Advanced Biotech will also provide ingredients to be used in the formulation.

Flavours will be evaluated by the speakers, and the winner will be announced during the visit to the Hop farm on Friday, 18 September.

The programme for the event is available at www.bsf.org.uk/feature-event-microsites/bsfocus-on-beer/microsite-pages-beer/606-programme.