With "Frühlingsgenuss," the first jointly created beer speciality from the company brewery Viechtach and the hop experts at BarthHaas is being… learn more...
Researchers in Munich and Berlin receive awards Are there ways to facilitate the product development of new, hop-intensive beers? How can dry hopping… learn more...
Every year at BrauBeviale, the BarthHaas Brewing Solutions team at Campus Concept Brewery develops new, inspiring flavor creations. Normally, these… learn more...
Since October, Nuremberg is enriched with another Franconian restaurant. "Die Wirtschaft" at the Hauptmarkt focuses on regional foods and culinary… learn more...
The intensive exchange with our growers is the basis for a sustainable, value-adding cooperation. To ensure that this continues to function smoothly… learn more...
Flavor competence at first hand: The Hop Flavorist Course of the BarthHaas HOPS ACADEMY is unique worldwide. In no other course do participants dive… learn more...
HOPS FULL OF IDEAS – Sharing the passion for taste. Under this motto, BarthHaas is part of BrauBeviale, this year especially. Although the trade fair… learn more...
With the key data on hop cultivation area, hop harvest quantity, alpha acid production and beer output, the BarthHaas Report has been providing the… learn more...
Congratulations to our brewers of the BarthHaas CONCEPT BREWERY on their winning beers at the 7th Meininger International Craft Beer Award. This year,… learn more...
In early summer we usually welcome our customers personally in the Hallertau so that they can see for themselves the status of the growing conditions… learn more...
Yesterday was finally the day. The first BarthHaas online Hopinar of the "Dry Hopping Boot Camp" series took place with 182 participants. Six members… learn more...
Year after year, numerous brewers, beer sommeliers and hop fans are inspired by the courses at the BarthHaas HOPS ACADEMY. In the BarthHaas Campus or… learn more...