Harvest Hop Selection
From the hop field directly to your home: In our new course "Harvest Hop Selection" we will examine the hop harvest.
Hop Selection Harvest Special
More Information
What is the quality of the hop cones?
What are their distinguishing characteristics?
The focus of professional hop selection is the hop aroma.
Sharing Knowledge
- Theory and background of the BarthHaas quality system
- Recognising pests and diseases
- Recognising typical variety characteristics
- Introduction to HOPSESSED - The language of hops
- Creating aroma profiles of raw hops
Online Seminar
You will receive a lovingly packed package with, among other things:
- 6 raw hop samples
- Aroma Wheel
- Notebook "Every Beer tells a Story”
- Hop sweets
- Course documents as a PDF file after the event
- Participant certificate after the event
Dr. Christina Schönberger
Head of Innovation and Education
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.
Good To Know
The registration deadline is 10 days before the Hopinar.
Questions can also be asked in German at any time.
All course material is available in German on request.
For a smooth process, we recommend the use of Google Chrome.
You will receive the access link to the online event approx. 1 week before the event.
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