Hard seltzer is approaching the beer universe across the world at accelerating speeds. Before any product development happens, an understanding of the beverage and its production methods should be known. Join us for this journey into the world of beyond beer beverages!
Hard seltzer is approaching the beer universe across the world at accelerating speeds. Before any product development happens, an understanding of the beverage and its production methods should be known. From the house of BarthHaas, we are excited to provide knowledge to brewers and other beverage manufacturers about producing hard seltzers with hops and hop products. In this Hopinar, we will talk about the hard seltzer market, how the beverage is produced and what kind of flavors are able to be produced through hops. Join us for this journey into the world of beyond beer beverages!
You will receive a lovingly packed package with 3 drinks sent to your home.
In addition, you will receive access to our tasting software during the hopinar, which allows us to document and discuss the tasting results in real time.
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.
Technical Manager Brewing Solutions, aroma chemistry, recipe development, product development, beer & hop sensory analysis
Mark began his professional career in 2001 in the capital of the craft beer movement in Boulder, Colorado/USA. His journey took him to Germany, where he graduated with a degree in brewing and beverage technology. Even then, he was intensively involved with the topic of (hop) aroma in beer.
Since 2011, Mark has been researching and teaching about hop aroma and the innovative use of hops and hop products as Technical Manager at BarthHaas. He leads tastings and is particularly enthusiastic about the new, innovative uses of hops in a wide variety of beverages.
Technical Sales Manager Hard Seltzer Expert
As the newest member of the Brewing Solution team, Markus Ernst has dedicated himself entirely to the world of beverages. He is not only interested in beer, but also in the use of hops in other beverages. After completing his training as a chemical-technical assistant, Markus Ernst decided to study brewing and beverage technology in 2016, graduating in 2021 with a master's degree in food quality and product development. With his master's thesis on the development of a Hoppy Hard Seltzer, he was able to combine his expertise and passion for various beverages and hops in particular.
Good to know
Questions can also be asked in German at any time.
All course material is 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 & your invoice after your registration.
There are currently no events available for this workshop.