From Cone to Glass 2
Part 2: Experience Hop Processing!
Immerse yourself in the fascinating world of hop processing and find out how high-quality hop products are created for the use in beverage production. Visit the largest processing plant worldwide and discover the latest developments in hop research.
Experience Hop Processing!
As the largest processing facility for hops, we hold a position as a global market leader. Since our founding in 1968, we have achieved this status through experience, a passion for hops as a raw material, and production at the highest quality standards. Discover how various hop products are made and learn about the different uses of hop components. In the afternoon, we’ll take the opportunity to check out the current growth stage of the hop cones in the field.
From Cone to Glass 2
Further Information
Essential Basics: At St. Johann, hop varieties from the world’s major growing regions are processed and exported to 120 countries. It is the largest hop processing facility in the world. Participants will learn about the history, products, and research activities of this establishment.
On-site Seminar
450,00€
per person (incl. VAT)
German
Sharing Knowledge
- Hop products
- Insights into the processing plant
- The role of hops in processing
- The hop growth cycle
On-site Seminar
In the registration fee, the following services are included:
- Tour of the largest processing plant in the world
- Tour of the research brewery St. Johann
- Course materials
- Catering
Dr. Christina Schönberger
Head of BarthHaas Campus
Dr. Schönberger is one of the top sensory experts in the international brewing industry. She did her doctorate on non-volatile flavours in bottom-fermented beers and has written numerous scientific publications and book chapters on hop and beer sensory analysis. She has worked at BarthHaas since 2005 and, together with Georg Drexler, heads the Brewing Solutions department, which focuses on technical consulting for breweries. Dr. Schönberger was instrumental in the development of Hopsessed, the BarthHaas scheme for sensory analysis of hop aroma. She is also a co-founder of the HopsAcademy, which has been offering seminars for brewers and hop and beer enthusiasts worldwide since 2011. Since 2018, she has also been responsible for the Concept Brewery on the BarthHaas Campus.
Florian Weingart
Operational Purchasing Officer
Markus Ernst
Technical Manager Brewing Solutions
Markus is one of the newest members of the Brewing Solutions Team. Before studying, he worked as a laboratory technician in drinking water and food analysis. Even then, he was interested not only in physical-chemical analysis but also sensory evaluation of beverages. He therefore completed professional training to become a water, tea and beer sommelier. He continued this training alongside his Bachelor’s degree in brewing and beverage technology, and in 2019, he became a “Certified Member of Institute of Masters of Beer”. He then completed a Master of Engineering in food quality with a focus on product development. Since joining BarthHaas in 2021, he has been responsible for beyond beer application development and technical support.
In the Morning, the Course Will Take Place at the St. Johann Hop Processing Facility.
Morning:
Hopfenveredlung St. Johann GmbH
Mainburger Straße 15
93358 Train/St. Johann
Afternoon:
In the Hallertau, a few minutes from the facility.
Good to Know:
Registration closes 10 days before the event, and spots are limited. The event will take place in the hop garden in the afternoon. We recommend wearing closed and comfortable footwear.
Upcoming Events
What our participants say
"THE COURSE EXCEEDED MY EXPECTATIONS AND I HAD A LOT OF FUN!"
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