About this Course
The quality of hops is determined as early as the harvest. In this webinar, you will learn which criteria play a role in the assessment of raw hops, how aroma profiles are classified, and which quality characteristics indicate a successful harvest.
Assessing Harvest
Course Overview
In this webinar, our experts will explain the basic criteria for hop grading and demonstrate how raw hops are assessed in terms of appearance, maturity and quality. Participants will also learn about typical diseases and damage patterns that can be identified as early as the harvest stage. Another key focus is on the sensory classification of hop aromas. Practical examples will be used to demonstrate how different aroma profiles are described and evaluated. In addition, we will introduce Sensory Plus®, an advanced sensory approach to assessing raw hops, which provides further insights into quality and aroma potential.
Free Online Seminar
English
Take Aways from this Course:
- Principles and criteria for hop grading
- Identifying typical diseases and damage symptoms
- Sensory classification and description of hop aromas
Modern Brewing
Meet Your 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.
