Tools for creating innovative flavors in beer with hops and hop products. Dry Hopping in the Campus Concept Brewery. Theoretical and practical examination for the Hop Flavorist Master Certificate. Individual taster profile and threshold determination for aroma and bitter substances of hops. Prerequisite for the final Master Course is the successful participation in Hop Flavorist Course 1 to 4.
Hop Flavorist Level 5
Now it's time to get down to business: in the fifth online course, you will get to put your knowledge and skills to the test. But the theoretical and sensory exam is only part of the final course: With the help of our sensory software and aroma and bitterness samples in graduated intensity, we will determine your threshold values and create your taster profile. After passing the exam and receiving a proven taster profile, you will be a true Hop Flavorist Master!
Package booking of Hop Flavorist Courses 1 to 5 at a total price of € 2,500.00 (incl. VAT).
399,00 € per person (incl. VAT)
Online package booking of Hop Flavorist Course 1 to 5 at a total price of € 1.596,00 (incl. VAT).
The course takes place on the premises of the BarthHaas Campus in Nuremberg.
Bright and modern rooms, our in-house taproom, our Flavour Factory with its sensory studio and our centrepiece, the Concept Brewery, invite you to work creatively and exchange ideas.
In addition to the "H(e)artware" the course includes:
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 course materials are also available in German.
Participation in Hop Flavorist Course 1 is a prerequisite for Parts 2-4. The registration deadline is 10 days before the event, spaces on the course are limited.
For accommodation, we recommend the "Bruderherz" in Nuremberg: https://bruderherz-nuernberg.de/hotelzimmer-buchen/
Nuremberg main station is about 5 minutes’ walk from the Bruderherz. The S1 train leaves from the main station every 20 minutes and takes 12 minutes to BarthHaas.
Alight at the stop "Nürnberg Mögeldorf". BarthHaas is (almost) directly opposite the stop.
Questions can also be asked in German at any time. Upon request, all course materials are available in German.
To participate in our Hop Flavorist Course 5, Part 1-4 must be successfully completed.
The registration deadline is 10 days before the event, spaces on the course are limited. For a smooth process, we recommend using Google Chrome. You will receive the access link to the online event approx. 1 week before the event.
"The approach from the course is groundbreaking for the entire industry!"