A method of producing beer, said method comprising the successive steps of: a) fermenting a wort containing fermentable sugars with an active yeast to produce a beer containing 1-10 vol.% ethanol and further containing the beer 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 the beer with porous adsorbent particles to selectively adsorb the beer flavour esters ethyl acetate, ethyl hexanoate, ethyl valerate and isoamyl acetate, the adsorbent particles consisting of polymer or having a surface consisting of polymer, the polymer being selected from polystyrenes, polyphenol formaldehyde based polymers, polymethacrylates, mixtures thereof and copolymers thereof; c) separating the adsorbent particles containing the adsorbed beer flavour esters from the beer to produce a flavour adjusted beer containing 1-10 vol.% ethanol; d) desorbing at least a portion of the beer flavour esters from the separated adsorbent particles; and e) adding at least a fraction of the desorbed beer flavour esters to the flavour adjusted beer or to another beer, wherein the amount of beer flavour esters that is added to the flavour adjusted beer represents 5-95 wt.% of the amount of beer flavour esters that was removed from the beer by the adsorbent particles; wherein the adsorbent particles' affinity ratio θ i for at least one of the beer flavour esters exceeds 5; the affinity ratio θ i for beer flavour ester i being defined by the following equation; θ i = K i / K ethanol ; wherein: • K i represents the adsorbent particles' affinity constant for beer flavour ester i; • K ethanol represents the adsorbent particles' affinity constant for ethanol; and wherein the adsorbent particles have a higher affinity for the beer flavour esters than for ethanol and the other beer flavour substances. a) fermenting a wort containing fermentable sugars with an active yeast to produce a beer containing 1-10 vol.% ethanol and further containing the beer 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 the beer with porous adsorbent particles to selectively adsorb the beer flavour esters ethyl acetate, ethyl hexanoate, ethyl valerate and isoamyl acetate, the adsorbent particles consisting of polymer or having a surface consisting of polymer, the polymer being selected from polystyrenes, polyphenol formaldehyde based polymers, polymethacrylates, mixtures thereof and copolymers thereof; c) separating the adsorbent particles containing the adsorbed beer flavour esters from the beer to produce a flavour adjusted beer containing 1-10 vol.% ethanol; d) desorbing at least a portion of the beer flavour esters from the separated adsorbent particles; and e) adding at least a fraction of the desorbed beer flavour esters to the flavour adjusted beer or to another beer, wherein the amount of beer flavour esters that is added to the flavour adjusted beer represents 5-95 wt.% of the amount of beer flavour esters that was removed from the beer by the adsorbent particles; • K i represents the adsorbent particles' affinity constant for beer flavour ester i; • K ethanol represents the adsorbent particles' affinity constant for ethanol; and <EOS>