Basics, Updates and Practical Tips
The BarthHaas Brewing Solutions team will guide brewers through a compact, four-hour seminar providing the basics, updates and practical tips on this ever-expanding specialist topic.
This includes the basics of raw materials, craft and equipment technology, as well as new insights into flavor and biotransformation.
Dry Hopping Boot Camp
Course Content
Compact, comprehensive and cohesive, this seminar provides brewing professionals with a full load of dry hopping theory and practice. The agenda includes
- Dosage timing, flavor, yield, biotransformation
- Dosage amounts, products and aroma Intensity
- Process engineering, duration, dynamics, beer losses
- Sensory and chemical analysis, flavor design
Attendees are invited to contribute to the panel with their questions, constructive comments and solutions.
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Key Facts
Further Information & Conditions
All participants will receive a package with two different beer samples from our concept brewery, 2 hop varieties samples and 1 aroma wheel.
Price & Language
Online Seminar
26.06.2025, 10:00 - 14:30
199,00€
per person (incl. VAT)
English
Questions can also be asked in German at any time. All course materials are also available in German on request.
Conditions
Registration closes 3 weeks before the Workshop. Parcel shipping only within the EU. If canceled up to 14 days before the course, 50% of the course fees are due. Cancellations up to 1 week before the event will be charged 100% of the course fees.
Dry Hopping Boot Camp
Speaker
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.
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.
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.
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