Be inspired by renowned experts and tasters from the world of brewing and hop cultivation. Our exclusive workshops and presentations will quench your thirst for
information about the potential and creative opportunities of this green gold.
IMMERSE YOURSELF IN THE LANGUAGE OF HOPS Learn how to identify and describe the aromas and varieties of hops. An essential skill for anyone who wants to get every last drop of flavor from the hop.
How do we grow, process and use hops? How are they classified and assessed? What rules apply to the market? Find out everything you need to know about this core part of the brewing process.
"Such intensive tasting training as the HOPS Flavourist Course is not done every day - because when do you have so many fresh ingredients at hand? I found it great to recall the natural flavours in this way. It is always exciting to see how the hops behave differently - be it in beer, dissolved in water or smelled pure. A real challenge for the sense of smell! Raising awareness of new hop varieties is a real inspiration for our new and existing beers".
Doppelleu Boxer AG
„I was impressed by the concept of the course, the detailed explanations and Christinas passion. The realization was clear and objective. The hop sensoring was quite challenging but also a lot of fun. It was interesting to distinguish between all the different flavors of grasses, wood, spices, fruits and vegetables. Our scent is like a muscle that needs to be trained. Personally I learned many new techniques and training exercises which I am going to implement in our team. In my opinion, the unique approach of the course is groundbreaking for the hop industry. The establishing of standard guidelines and a common language makes it easy to discuss hop flavor and aroma no matter what country you are from. A huge step which brings many benefits and improves our performance.“
Daniel M. Vollmer
Hops & Craft Brewing
"In summer 2018 I took part in a HOPS Flavourist Course at the Barth-Haas Group in Nuremberg. In the theoretical part I learned everything worth knowing about hops. The practical part impressed me especially because it was a feast for my senses. I knew how to perceive hop aromas through my nose. To taste hops with a French-Press was new for me. However, it was a real challenge for my sense of taste to identify the different aroma profiles that ultimately define the character of a beer. The fruity aroma of the Mandarina Bavaria variety has remained in my memory. The event exceeded my expectations and was a lot of fun".
BARTH-HAAS HOPS ACADEMY offers new course: • Become a Hop Flavourist – from Connoisseur to Master in five modules • Upcoming courses in Nuremberg from… learn more...
Press release: BARTH-HAAS sponsors innovative hop research Five new grants awarded to students Nuremberg, 16.01.2018. “For us, supporting research… learn more...