Kettle Hopping Boot Camp

ONLINE SEMINAR

The secrets of Kettle Hopping

3-part Hopinar with the Brewing Solutions Team. Expert input on the tools and techniques for Kettle Hopping!

UPCOMING EVENTS

At a glance

Available languages:

  • English

Price:

  • 19,99 € per person (incl. VAT)

Hopinar contents:

The Hopinar consists of three parts with different focuses at €19.99 each. For a full insight into the theory of Kettle Hopping, we recommend booking all three online courses.

Part 1 – Equipment Theory:
We take a look at the state of the art! What wort boiling equipment is available in the brewery? Which models are best suited – in terms of hops?

Part 2 – Chemistry & Technology:
What happens to hops in wort boiling? What happens to cones, pellets and extracts during boiling? What affects the formation of bitter compounds during boiling? What happens to the other hop constituents?

Part 3 – Focus on flavor:
We explore which sensory processes are relevant for flavor. How can bitterness, much of which is formed during wort boiling, be measured, tasted and evaluated, and why is it important?

Course material:

Recording of the Hopinar

Presentation materials

Hops Academy Certificate

UPCOMING EVENTS

04.03. 2021
2021

New

Online seminar

Kettle Hopping Boot Camp 1: Equipment Theory

We take a look at the state of the art! What wort boiling equipment is available in the brewery? Which models are best suited – in terms of hops?

show more

starting at 14:00 (CET)

English

REGISTER
REGISTER

11.03. 2021
2021

New

Online seminar

Kettle Hopping Boot Camp 2: Chemistry & Technology

What happens to hops in wort boiling? What happens to cones, pellets and extracts during boiling? What affects the formation of bitter compounds during boiling? What happens to the other hop constituents?

show more

starting at 14:00 (CET)

English

REGISTER
REGISTER

18.03. 2021
2021

New

Online seminar

Kettle Hopping Boot Camp 3: Focus on flavor

We explore which sensory processes are relevant for flavor. How can bitterness, much of which is formed during wort boiling, be measured, tasted and evaluated, and why is it important?

show more

starting at 14:00 (CET)

English

REGISTER
REGISTER

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