Do you want to create beers that tell stories? Fascinating brews that write new chapters in the history of flavor? HOPSESSED® is the tool that will express your visions in words. The BarthHaas Tasting Guide provides you with a unified vocabulary to describe the sensations provoked by hops. Developed with beer experts and professional perfumers and sommeliers, it allows you to describe, compare and verify the unique aroma and flavor profiles of hop varieties and hoppy beers.
Let us help you express the one-of-a-kind flavors of your hop and brewing products.
We look forward to seeing you at the BarthHaas Campus and in the HOPS ACADEMY courses.
The Hop Aroma Standards Kit helps you get to know the fundamental aroma categories that make up HOPSESSED®. The 12 vials of food-safe mixtures are a handy sense training kit for use in your personal brewing or food development. Order now from our subsidiary Simply Hops Ltd.
The 12 aroma categories and associated aromas allow you to define
your unique aroma profile.
elderflower, chamomile blossom, lily of the valley, jasmine, apple blossom, rose, geranium, carnation, lily, lilac, lavender, osmanthus
grapefruit, orange, lime, lemon, bergamot, lemon grass, ginger, tangerine, pomelo
banana, watermelon, honeydew melon, peach, apricot, passion fruit, lychee, dried fruit, plum, pineapple, cherry, kiwi, mango, guava
pear, apple, quince, gooseberry, white wine grapes
cassis, blueberry, raspberry, blackberry, strawberry, red currant, black currant, wild strawberry, cranberry, mulberry
butter, chocolate, yogurt, honey, cream, caramel, toffee, coffee, tonka bean, vanilla, coconut
tobacco, cognac, barrique, leather, woodruff, incense, myrrh, resin, cedar, pine, earthy
mint, lemon balm, sage, camphor, menthol, wine yeast, eucalyptus
marjoram, tarragon, dill, parsley, basil, fennel, cilantro, rosemary, thyme, green tea, black tea, mate tea, oregano
lovage, pepper, chili, curry, juniper, aniseed, liquorice, fennel seeds, clove, cinnamon, gingerbread, coriander seeds, nutmeg
fresh cut grass, hay, tomato leaves, green pepper, nettle, cucumber, bamboo leaves
celery, leek, onion, artichoke, garlic, wild garlic, radish
