CampusArt: Brewing with BarthHaas

Live Brewing at the BarthHaas Campus Concept Brewery

Exclusive insights, interactive hands-on knowledge and innovative beer recipes straight from our concept brewery.

CampusArt: Brewing with BarthHaas

Three times a year, we turn to a specific flavor focus around which we create a beer recipe - from non-alcoholic to strong beer, from straw yellow to deep brown.

Dive into the world of flavour design with the team of the BarthHaas Concept Brewery and be inspired.

Interested participants can also sign up for "CampusArt Hopsessed Tasting" to taste the beers in July.

Available languages:

  • English


  • for free
  • HOPSESSED - the language of hops
  • Style guide - commercial examples
  • Beer recipe and brewing process with flavor focus

Dr. Christina Schönberger

Head of Innovation and Education Hops and Beer Sensing, Aroma Chemistry, Brewing Sciences

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

Head of Concept Brewery, brewing recipes, product development

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.

Sylvia Kopp

Marketing and Content Management Hops Academy, sensing courses for beer and hops, beer sommelier, communications

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.

Questions can also be asked in German at any time.  All course materials are available in German on request.


For a smooth process, we recommend the use of Google Chrome. You will receive the access link to the online event after your registration.

After the conclusion of the 3-part series "CampusArt Brewing", the CampusArt HOPSESSED Tasting will take place at the beginning of July with the three Flavor Focus beers and other novelties from the BarthHaas Concept Brewery.


There are currently no events available for this workshop.

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