Humans have been able to brew beer for almost 10,000 years, because the brewing process is basically a simple and quite natural process that combines germination of barley - ie. malting - with fermentation. Although the process is apparently simple, the taste of beer is nevertheless the result of a very complex interaction between the raw materials used - primarily the different malt and hops types - as well as the choice of yeast and the brewing process used. Lecturers: brewmaster Zoran Gojkovic and Erik Lund, Carlsberg Laboratory Over 700 different aroma components have been identified in beer, and new ones are added regularly. In this lecture you will hear about the importance of yeast for the aroma of the beer and about the influence of malt on the colour, taste and flavour durability of the beer. You will also get insight into the role of hops as flavours and aromas, and the lecturers will also discuss the importance of the brewing process and how to make alcohol-free beer. During the lecture you will get small tasting samples of five selected beers. You will taste them one by one as they are discussed in the lecture.