Hops In The Brewing Process
The Hop Flavorist Course 3 is about hops in the brewing process and about flavor transfer into beer. Prerequisite for this course is the successful participation in Hop Flavorist 1.
Hop Flavorist Level 3
More Information
Next to hops in the brewing process and flavour transfer into beer we will also add a technical tool to our sensory training: you will be familiarised with our sensory software, which enables us to compare tasting results in real time.
Sharing Knowledge
- Hops in the brewing process - formation and change of aroma substances
- Hop products and their effects on flavor and aroma in beer
- Introduction to sensory software
- Sensory training with hop pellets and beers
- Sensory test: recognition of aroma samples and hop varieties
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.
Our Services
More than just a course: Look forward to an all-round unforgettable experience that has been carefully compiled by our experts.
Attendance Seminar
In addition to the "H(e)artware" the course includes:
- BarthHaas pad & pen
- BarthHaas campus refreshments
- Various hop and beer samples
- Aroma wheel
- Course documentation as a PDF file
- Participant certificate
- Snacks during breaks, lunch & a large selection of drinks
Online Seminar
You will receive a lovingly packed package with, among other things:
- BarthHaas pad & pen
- BarthHaas Campus beverage
- Various hop and beer samples
- Aroma Wheel
- Course documentation as a PDF file
- Participant certificate
The course will take place on the premises of the BarthHaas Campus in Nuremberg.
Bright and modern rooms, our in-house taproom, a bonitier room with sensory studio and our centerpiece the concept brewery invite creative work and exchange of ideas.
What our participants say
"THE COURSE EXCEEDED MY EXPECTATIONS AND I HAD A LOT OF FUN!"
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