Advanced Hop Products for Modern Brewing
Advanced hop products offer expressive flavor, high yields and efficiency - everything today's brewers value. Things stay in "flow" because the new products are flowable and easy to handle. In our Modern Brewing series, The BarthHaas Brewing Solutions team provides in-depth insights into the applications of these new hop products, all of which are 100% hops and can be used precisely in the brewing process. The workshop will be held online. Participants are encouraged to share their questions and experiences with the plenum.
Modern Brewing
HopHaze
We know how to remove turbidity from beer, but how do we get a defined and stable haze into the beer? - There is an innovative hop product for this, too. The use of this product and all the parameters that need to be considered in connection with stable turbidity are shown and explained in this seminar.
Free Online Seminar
English
German
Speakers
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.
Lorenz Schareina
Senior Brewmaster
Upcoming Events
Modern Brewing
New Varieties
The last 20 years have brought an unprecedented diversity of new hop varieties with new aromas and flavors. For some years now, it has been impossible to imagine hop breeding without the aspects of resource saving and sustainability. What this means for current hop breeding and what characteristics new hop varieties have to offer in addition to an appealing aroma, bitter and flavor profile is presented in this class.
Free Online Seminar
English
German
Speakers
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.
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.
Upcoming Events
Modern Brewing
Thiols & Fruity Flavors
For hop-intensive beers, it is important to understand the interaction between hops and yeast during fermentation and maturation. Thiols - sulphur-containing flavoring hop substances that can be released or formed by certain yeasts - play an important role in the formation of fruity aromas. Understanding, assessing and influencing this in the brewing process enables an improved aroma and flavor consistency in the finished beer.
Free Online Seminar
English
Speakers
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.
Joshua McMillan
Research Chemist • Barthhaas R&D
Josh is one of the longstanding members of the R&D team at BarthHaas UK with over 12 years of experience in the hop industry, spanning roles in the quality department and research roles. Josh holds an MSc in Brewing Science from the University of Nottingham and is currently pursuing a PhD at the same institution. His research focuses on evaluating the sensory and analytical properties of beer when dry-hopped with traditional versus advanced hop products. At BarthHaas, as well as contributing to R&D innovation, Josh provides technical support to brewers, particularly in the use and optimisation of advanced hop products.
Upcoming Events
Modern Brewing
SPECTRUM & PRYSMA™
The evolution of liquid hop products culminates with the launch of our new aroma platform PRYSMA™. This course focuses on the properties that characterize and distinguish PRYSMA™ from SPECTRUM. PRYSMA’s special features allow the product to be used in a wide range of creative applications in the production process. This class will give you insights into the limitless possibilities of PRYSMA™.
Free Online Seminar
English
German
Speakers
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.
Mark Zunkel
Technical Manager Brewing Solutions
Mark began his professional career in 2001 in the capital of the craft beer movement in Boulder, Colorado/USA. His journey took him to Germany, where he graduated with a degree in brewing and beverage technology. Even then, he was intensively involved with the topic of (hop) aroma in beer. Since 2011, Mark has been researching and teaching about hop aroma and the innovative use of hops and hop products as Technical Manager at BarthHaas. He leads tastings and is particularly enthusiastic about the new, innovative uses of hops in a wide variety of beverages.
