Interplay Of Hops And Yeast
Hops and yeast are the "smallest" raw materials in terms of quantity. However, their effect on the sensory properties makes them all the more important and they are the determining factor for many beer styles.
Interplay of Hops and Yeast
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A common feature of the two brewing raw materials, so different at first glance, is their enormous influence on sensory properties, both through the use of different varieties/strains and through the technology used. In addition, yeasts can influence hop constituents through so-called biotransformation in beer.
Sharing Knowledge
2 day hopinar on 14.05.2024 and 15.05.2024
Tuesday, May 14, 2024
- 10:30 Welcome
- 11:00- 12:00 Introduction Hops: cultivation - harvest - processing
- 12:00- 13:00 Flavor Training: 12 categories HOPSESSED (practical)
- 13:00- 14:00 Lunch
- 14:00- 14:30 Introduction Hop Aroma
- 14:30- 15:30 Characterization Of Hop Aroma: comparison of different hop varieties (practical)
- 15:30- 16:00 Break
- 16:00- 17:00 Introduction Yeast: yeast diversity and what makes yeast happy
Wednesday, May 15, 2024
- 9:00- 10:00 Fermentation Side Products: Formation by the yeast and influence on the beer aroma
- 10:00- 11:00 Tasting of typical fermentation sideproducts
- 11:00- 11:20 Break
- 11:20- 12:00 Dry Hopping Options: the right time/the right implementation
- 12:00- 13:00 Fermentation technology and aroma formation by the yeast
- 13:00- 14:00 Lunch
- 14:00- 15:00 The sensory diversity of yeast strains in theory and practice
- 15:00- 15:45 Biotransformation Release and Conversion of Hop Aroma Compounds by Yeast: state of knowledge
- 15:45- 16:00 Break
- 16:00- 16:45 Tasting: Interplay of hops & yeast in practice
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.
Dr. Michael Zepf
Business Unit Manager of the Doemens Genussakademie
He trained as a brewer and maltster and studied brewing and beverage technology at the Technical University of Munich-Wehenstephan, followed by a doctorate. After nine years as a brewmaster in a medium-sized brewery, Dr. Zepf joined Doemens in 2009 as the head of the Genussakademie division.
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.
Good to know:
The registration deadline is 10 days before the event, spaces on the course are limited.
How to find us by public transport: The S2 train leaves from the Main Train Station in Nuremberg every 20 minutes and takes 12 minutes to BarthHaas. Alight at the stop "Nürnberg Mögeldorf". BarthHaas is (almost) directly opposite the stop.
The seminar is open to all interested parties, but is also part of the classroom training program of the "Candidates of the IMB".
All further information can be found here
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