Providing selected tools for hop assessment, practical examples and aroma training, this course gives you all you need to assess hop harvests professionally and create your own hop portfolio.
Theory and background to the BarthHaas quality system
Recognizing pests and diseases in the field
Introduction to HOPSESSED® – The language of hops
Assessing hops: Identifying varietal differences between three examples
Assessing hops: Creating an aroma profile based on whole hops and cold extract
BarthHaas Campus, Freiligrathstr. 7-9, Nürnberg
starting at 09:00 (CET)