René Rehorska

Distinctive beer styles and their key flavour-active components 

The Beer Judge Certification Program (BJCP) lists more than 100 different beer styles. This diversity arises from the wide range of malt types, hop varieties and yeast species used in brewing. The resulting flavour profiles are equally varied. Aldehydes, ketones and Maillard reaction products derived from malt, phloroglucinols, terpenes and terpenoids from hops, as well as esters and phenolic compounds formed through yeast metabolism, contribute to the characteristic flavour of each beer style. This presentation introduces a selection of particularly distinctive beer styles and their key flavour-active components.

René Rehorska is a plant and brewing scientist, certified brewery sensory analyst and Diplom Beer Sommelier (Austria). He studied plant sciences at the Karl-Franzens-University Graz and completed doctoral studies in natural sciences, focusing on secondary plant metabolites and their functional applications.
As a senior lecturer at FH JOANNEUM University of Applied Sciences Graz he is scientifically active in brewing and beverage technology within the study programmes Food Product and Process Development and Sustainable Food Management. In addition, he teaches brewing process technology and beer culture at the University of Graz (Karl-Franzens-Universität).
René Rehorska is a founding member and chair of BrauCampus Graz, an association dedicated to brewing science and beer culture in Austria. His research focuses on alternative brewing ingredients and non-conventional yeasts.