BarthHaas_Logo_ladeanimation-hopefin

A FLAVOR
VOCABULARY

HOPSESSED® – THE LANGUAGE OF HOP FLAVORS

Are your beers expressive?

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.

HOPSESSED® Rosechart

The right flavor at a glance: We have visualized the new sensory language for you. Our Hop Browser will guide you easily and quickly.

HOPSESSED® Category Descriptions

The 12 aroma categories and associated aromas allow you to define
your unique aroma profile.

Floral

elderflower, chamomile blossom, lily of the valley, jasmine, apple blossom, rose, geranium, carnation, lily, lilac, lavender, osmanthus

Citrus

grapefruit, orange, lime, lemon, bergamot, lemon grass, ginger, tangerine, pomelo

Sweet fruits

banana, watermelon, honeydew melon, peach, apricot, passion fruit, lychee, dried fruit, plum, pineapple, cherry, kiwi, mango, guava

Green fruits

pear, apple, quince, gooseberry, white wine grapes

Berries & currant

cassis, blueberry, raspberry, blackberry, strawberry, red currant, black currant, wild strawberry, cranberry, mulberry

Cream caramel

butter, chocolate, yogurt, honey, cream, caramel, toffee, coffee, tonka bean, vanilla, coconut

Woody aromatic

tobacco, cognac, barrique, leather, woodruff, incense, myrrh, resin, cedar, pine, earthy

Menthol

mint, lemon balm, sage, camphor, menthol, wine yeast, eucalyptus

Herbal

marjoram, tarragon, dill, parsley, basil, fennel, cilantro, rosemary, thyme, green tea, black tea, mate tea, oregano

Spicy

lovage, pepper, chili, curry, juniper, aniseed, liquorice, fennel seeds, clove, cinnamon, gingerbread, coriander seeds, nutmeg

Grassy-hay

fresh cut grass, hay, tomato leaves, green pepper, nettle, cucumber, bamboo leaves

Vegetal

celery, leek, onion, artichoke, garlic, wild garlic, radish

FLAVOR EXPERTISE, FROM THE EXPERTS

HOP
FLAVORIST
COURSE

IMMERSE YOURSELF IN THE LANGUAGE OF HOPS Learn how to identify and describe the aromas and varieties of hops. An essential skill for anyone who wants to get every last drop of flavor from the hop.

HOP FLAVORIST COURSE