A method of producing beer having a tailored flavour profile is provided comprising the successive steps of: (a) fermenting wort containing fermentable sugars with yeast to produce beer containing 1-10 vol. % ethanol and flavour substances diacetyl acetaldehyde dimethyl sulfide ethyl acetate isoamyl acetate ethyl valerate ethyl hexanoate iso-amyl alcohol and 2-methylbutan-1-ol (b) contacting the fermenting wort or beer with porous adsorbent particles, selectively adsorbing the beer flavour esters ethyl acetate, ethyl hexanoate, ethyl valerate and isoamyl acetate (c) separating the adsorbent particles (d) desorbing a portion of the beer flavour esters from the adsorbent particles and (e) adding a fraction of the desorbed beer flavour esters to the flavour adjusted beer or to another beer, wherein the amount of beer flavour esters added is 5-95 wt. % of the amount of beer flavour esters removed by the adsorbent particles.
