Hoppy Hard Seltzer

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 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.

As the newest member of the Brewing Solution team, Markus Ernst has dedicated himself entirely to the world of beverages. He is not only interested in beer, but also in the use of hops in other beverages. After completing his training as a chemical-technical assistant, Markus Ernst decided to study brewing and beverage technology in 2016, graduating in 2021 with a master's degree in food quality and product development. With his master's thesis on the development of a Hoppy Hard Seltzer, he was able to combine his expertise and passion for various beverages and hops in particular.