What is this Hop Creep and why does it scare brewers? In this one-hour Halloween special, the BarthHaas Brewing Solutions team gets to the bottom of the mystery that is Hop Creep and gives you tips on dealing with lurking danger.
Hop Creep Halloween Special
What is this Hop Creep and why does it scare brewers?
Is it a creeping and mysterious horror, whose cause remains unfathomable?
Or can this terrifying phenomenon be easily explained and brought under control?
In this one-hour Halloween special, the BarthHaas Brewing Solutions team gets to the bottom of the mystery that is Hop Creep and gives you tips on dealing with lurking danger.
Dr. Shellhammer is the Nor’Wester Professor of Fermentation Science and is an internationally recognized expert in hops chemistry. His lab studies the contribution of hops to beer flavor, foam and physical & flavor stability. Current projects include investigating specific hop oil component contributions to hoppy aroma and flavor in beer.
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.
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.
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 course we recommend the use of Google Chrome.
You will receive the access link to the online event after your registration.