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.
In our one-day course "Hop Selection" you will learn everything about the current harvest.
BarthHaas expert and hop grower Stefan Stanglmair will present the BarthHaas quality system and show you how to recognise pests and diseases.
What pests and diseases are there and how do they affect the hops?
How can I recognise high-quality hops?
What do I have to consider when professionally evaluating hops?
Afterwards, you will be trained in sensory evaluation with Dr. Christina Schönberger.
200,00 € per person (incl. VAT)
You will receive a lovingly packed package with, among other things:
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.
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.
Good to know
Questions can also be asked in German at any time.
The registration deadline is 10 days before the event, spaces on the course are limited.
For a smooth registration process we recommend the use of Google-Chrome.
You will receive the access link to the online event approx. 1 week before the event.
Upon request, all course material is available in German.