Campus Art: Hopsessed Tasting

Guided Hopsessed Tasting

Guided Hopsessed tasting of new creations, innovative flavor concepts and recipes from "Campus Art: Brewing with BarthHaas."

Campus Art: Hopsessed Tasting

Taste, evaluate and discuss with us at our digital beer tasting:

Cheeky, fresh, different & bold is the motto of our "CampusArt-HOPSESSED Tasting" Hopinars. We will be tasting the Flavour Focus beers from the CampusArt Brewing Workshops as well as other innovations from the BarthHaas Concept Brewery.

Be surprised by exciting taste creations and discuss innovative beverages with our experts from the Brewing Solutions Team.

Available languages:

  • English
  • German



    39,90 € per person (incl. VAT)

  • Introduction to HOPSESSED - the language of hops
  • Sensory analysis of the beer samples with sensory software
  • Evaluation and discussion of the tasting results

You will receive a lovingly packed package with 5-6 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.

Sylvia Kopp

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.

Marius Hartmann

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.

Markus Ernst

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.

Questions can also be asked in German at any time.  All course materials are available in German on request.


The registration deadline is 10 days before the hopinar. 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.

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