Hop Flavorist Master Program
Module 2: Hop Products and Flavor Design
How do I use hops strategically during the hot and cold stages? Which products are best suited for which aroma and flavor goals?
You will explore various hop products - from raw hops and pellets to extracts and highly processed hop products - and learn about their effects on aroma, flavor and process control.
Hop Flavorist Master Module 2
What You'll Receive
To support your learning experience, you will receive a comprehensive tasting package delivered directly to your location.
Included in the Tasting Package:
- Hop samples
- Beer
- Bottle opener
- Cups
- Merchandise
- HOPSESSED card
- Course material
Hop Flavorist Master Module 2
Typical Module Structure
Day 1
- Hop Products and Their Applications in Modern Brewing
- Sensory Science and Digital Evaluation with Compusense®
- Optimizing Hot-Side Hop Additions
- Guided Sensory Analysis of Commercial Hop Varieties
Day 2
- Advanced Sensory Training and Aroma Calibration
- Exploring Variety Character Through Single-Hop Beers
- Dry Hopping Science: Aroma Extraction, Biotransformation and Process Control
Hop Flavorist Master Module 2
Content
The focus of this module is the use of hops in the hot and cold stages of the brewing process. You will gain practical knowledge on dosing, the timing of hop addition, yield, losses, and the targeted accentuation of flavour compounds for precise flavour design. The module is complemented by intensive sensory training using selected hop varieties and corresponding single-hop beers. You will also receive an introduction to professional sensory analysis software for the structured analysis and evaluation of aroma profiles.
Take Aways from Module 2:
- Understand the strengths of different hop products
- Learn how hop dosage and timing influence flavor outcomes
- Design aroma profiles through targeted hop application
- Improve sensory evaluation skills through guided tastings
- Apply your learning directly in brewing and product development
Key Facts
Further Information & Conditions
Price & Language
Webinar
Price
€ 530,00 per person
(incl. VAT)
Hop Flavorist Master Program (Module 1-4): € 1,750 per person
Team Package for Breweries and Beverages Producers (Module 1-4): <
€ 3,500 for up to 5 participants
Save up to € 5,250 compared to individual registrations
Languages
English
Conditions
The registration for Module 2 is only possible in combination with the registration for Module 3.
Registration closes 10 days before the event, places are limited.
If canceled up to 14 days before the course, 50% of the course fees are due. Cancellations up to 1 week before the event will be charged 100% of the course fees.
Speaker
Meet Your Hop Experts
Learn from internationally recognized hop and sensory experts with extensive experience in research, brewing and product development.
Dr. Christina Schönberger
Product and Education Expert
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.
Marius Hartmann
Technical Manager Brewing Solutions
Working together, thinking innovatively - living the traditional craft: The creative head of the concept brewery is a trained master brewer and maltster, a graduate of the Weihenstephan-Triesdorf University of Applied Sciences and has been working in the brewing and beverage industry since 2008. Not least due to several years of professional experience at home and abroad, including in the USA, he has broadened his horizons and is open to diverse product developments. In addition to creating hop-driven beers with innovative hop varieties and products for and with customers from all over the world, the conception of novel trendy beverages is his passion. Since 2018, he has been responsible for creative recipe developments at the concept brewery on the BarthHaas Campus.
