The present invention relates to a method of brewing which has an adapted taste profile. more particularly, the invention provides a brewing method comprising the successive steps of: a) fermenting a must containing fermentable sugars with an active yeast to produce a beer containing 1-10% by volume of ethanol and which further contains the flavoring substances of diacetyl beer； acetaldehyde, dimethyl sulfide, ethyl acetate； isoamyl acetate, ethyl valerate, ethyl hexanoate； iso-amyl alcohol and 2-methyl butan-1-ol； (b) contacting the fermentation must or beer with porous adsorbent particles to selectively adsorb beer flavor esters, ethyl acetate, ethyl hexanoate, ethyl valerate and isoamyl acetate； c) separating the adsorbent particles containing the adsorbed beer flavor esters from the beer to produce a taste-adapted beer containing 1-10% by volume of ethanol； d) desorbing at least a portion of the beer flavor esters from the separate adsorbent particles； and (e) adding at least a fraction of the beer flavor esters discarded to the flavored beer or other beer, wherein the amount of beer flavor esters that is added to the flavored beer represents 5-95% by weight. of the amount of beer flavor esters that was removed from the beer by the adsorbent particles.refere-se a presente invenção a um método de produção de cerveja que é dotada de um perfil de sabor adaptado. mais particularmente, a invenção proporciona um método de produção de cerveja que compreende as etapas sucessivas de: a) fermentação de um mosto que contém açúcares fermentáveis com uma levedura ativa para produzir uma cerveja que contém 1-10%, em volume, de etanol e que contém ainda as substâncias aromatizantes de cerveja diacetil； acetaldeído, sulfureto de dimetil, acetato de etil； acetato de isoamil, valerato de etil, hexanoato de etil； álcool iso-amílico e 2-metil-butan-1-ol； b) colocar em contacto o mosto de fermentação ou a cerveja com partículas adsorventes porosas para adsorver seletivamente os éste
