Now it’s time to say “Happy Brewing!” After the hops have been harvested and processed into hop products, today is all about how hops make their way into the finished beverage and what needs to be considered along the way.
From Cone to Glass 4
Further Information
Essential Basics: Hops in the brewhouse – an overview of the use of hops from the kettle to the storage tank.
Show-Sud in der Konzeptbrauerei: Show Brew in the Concept Brewery: Participants experience the brewing process live and receive practical tips directly from the brewing team.
On-site Seminar
450,00€
per person (inkl. VAT)
German
Sharing Knowledge
- Use of hop products
- Experimentation and tasting
- Use of hops in the brewing process
On-site Seminar
The registration fee includes the following services:
- Course materials
- Catering during the courses
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.
Sylvia Kopp
Marketing and Content Management Hops Academy
Writing, tasting and inspiring - Sylvia Kopp lives her talents with enthusiasm. Since 2007 she has been working as an author, speaker and teacher on the topics of beer sensory analysis and beer style guidance. She is particularly interested in the worldwide change in beer culture. Her book, "Das Craft Bier Buch - Die neue Bierkultur" (Gestalten Verlag, English: "Barley & Hops", Italian: "Luppolo & Malto"), describes the path of beer from a mass product to a delicacy in a poignant and insightful way. Kopp regularly writes reports for Brauwelt, among others. She has been working for BarthHaas as a speaker at the HopsAcademy since 2019.
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.
The course takes place at the BarthHaas Campus in Nuremberg
Bright, modern spaces, our in-house taproom, a grading room with a sensory studio, and our concept brewery—the heart of our campus—provide the perfect setting for creative work and the exchange of ideas.
Good to Know:
Registration closes 10 days before the event, and spots are limited.
ach BarthHaas. Exit at the "Nürnberg Mögeldorf" stop. BarthHaas is located (almost) directly across from the station.
Upcoming Events
What our participants say
"THE COURSE EXCEEDED MY EXPECTATIONS AND I HAD A LOT OF FUN!"
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