Beer, scientifically savored.

Together with TU Dresden's professors Jan J. Weigand and Thomas Henle from Lohrmanns Brew – Germany’s first spin-off university brewery – we take a chemical look at the flavors of malt, yeast and hops... and clarify what the heck means “Hopfenstopfen.

The event features a sensory beer sampling session where participants get to savor five distinct 0.1-liter beer selections.

The event is in German. Admission is free.