Method for the reproducible aromatisation of individual consumption units of beer in a beer dispensing apparatus, whereby a) a container which is filled with a quantity of solid aroma source matched to the quantity of one or more beer consumption units, and through which beer can flow, is inserted into a hop chamber integrated in the beer dispensing apparatus that is connected to at least one beer inlet and outlet, whereby the beer inlet into the hop chamber is closed when the container is inserted, b) the container used is fixed in the hop chamber and sealed off from the outside in such a way that a flow path for the beer is created which leads from the beer inlet through the container filled with the aroma source into the beer outlet, whereby the filled container contains an inlet and an outlet for flow-through before insertion or is completely closed before insertion, and an inlet opening and an outlet opening are only created upon insertion and sealing of the container in the hop chamber, c) the beer inlet is opened so that beer with an inlet pressure of at least 0.1 bar flows into the hop chamber via the beer inlet and thus into the container filled with the aroma source and is aromatised by extraction of lipophilic aroma substances from the solid aroma source, d) in a simultaneous or subsequent tapping operation to step c), the beer outlet is opened so that the aromatised beer passes from the hop chamber into the beer outlet, while extracted solid aroma source remains in predominant part in the container, e) after completion of one or more tapping operations, the container is removed from the hop chamber and steps a to d) are repeated. a) a container which is filled with a quantity of solid aroma source matched to the quantity of one or more beer consumption units, and through which beer can flow, is inserted into a hop chamber integrated in the beer dispensing apparatus that is connected to at least one beer inlet and outlet, whereby the beer inlet into the hop chamber is closed when the container is inserted, b) the container used is fixed in the hop chamber and sealed off from the outside in such a way that a flow path for the beer is created which leads from the beer inlet through the container filled with the aroma source into the beer outlet, whereby the filled container contains an inlet and an outlet for flow-through before insertion or is completely closed before insertion, and an inlet opening and an outlet opening are only created upon insertion and sealing of the container in the hop chamber, c) the beer inlet is opened so that beer with an inlet pressure of at least 0.1 bar flows into the hop chamber via the beer inlet and thus into the container filled with the aroma source and is aromatised by extraction of lipophilic aroma substances from the solid aroma source, d) in a simultaneous or subsequent tapping operation to step c), the beer outlet is opened so that the aromatised beer passes from the hop chamber into the beer outlet, while extracted solid aroma source remains in predominant part in the container, e) after completion of one or more tapping operations, the container is removed from the hop chamber and steps a to d) are repeated.