Are Your Beers Expressive?

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.


Explore Hops Academy

HOPSESSED® Rosechart

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


Explore all Hops


Sensational Premiere

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.

HOPSESSED® Category Descriptions

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

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


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


Hop Flavorist Course

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