Beer Flavour Compounds Seminar@APRIL 2026

What does a beer smell like when it has been exposed to light? What flavours result from a stuck fermentation? How can I optimise dry hopping flavours?

Find out at this unique seminar with The Art of Tasting’s Sietze Wijma.

Hundreds of different flavour and aroma compounds have been identified in beer. These can be traced back to beer ingredients and brewing methods.

Some of these compounds – like DMS and diacetyl – are undesirable in most beer styles. How can you detect them, and what to do to prevent them from forming?

At the same time, we want to maximise the positive flavours. What do compounds like 4-VG and myrcene smell like, and how can we encourage their formation?

During this masterclass, you will learn to identify 10 key compounds in beer by tasting. You will receive 11 glasses of the same neutral base lager, where 10 glasses have a single flavour compound added. After the origin of these flavours have been explained, you will practice their identification through a blind tasting exercise. The session will conclude with a blending activity.

Date: Wednesday, 1st of April, 2026
Hours: 12.00-14.00
Price for attending the course: 100.00€
Sietze Wijma:
Sietze is a wine and beer enthusiast, based in the Netherlands. With his company The Art of Tasting, he shares his knowledge about flavour chemistry and helps people become better tasters, through unique masterclasses and tasting kits. He has previously worked in England for a producer of flavour compounds. Sietze has a MSc in Sensory Science, is a holder of WSET Diploma and is an Advanced Cicerone®️.
www.artoftasting.nl
@artoftasting

Reservations at 2121006520, 6906663419

and to the e-mails:info@geniusingastronomy.gr, geniusingastronomy@gmail.com