Hops Session
Christina Schönberger, Barth Innovations Nuremberg, Germany
Co-author(s): Andreas Gahr, Hopfenveredlung, St. Johann, Germany
ABSTRACT: Due to the success of U.S. craft brewers dry
hopping is a very popular hopping method. With this success its
importance in European countries is once again growing. This
presentation is a review that covers the history of dry hopping, its
cultural roots, and traditional techniques. It also covers its current
importance in the brewing industry in different countries and various
current methods that are applied. The second part covers the scientific
knowledge on dry hopping in regard to hop utilization and sensory and
microbiological effects.
Christina Schönberger studied brewing
and beverage technology at the Technische Universität
München-Weihenstephan, Germany (1995–1999), graduating as an engineer in
1999. After working as a brewing intern in 2000 at Suntory, Japan, she
pursued doctoral thesis work at the Chair of Brewing Technology I on
“Sensory and Analytical Characterisation of Non-volatile Taste Compounds
in Bottom Fermented Beers,” with which she graduated summa cum laude in
December 2003. For her doctoral thesis she received the Dr. Nienaber
Award in 2005. After working for the German Brewers Association for one
year as a consultant for technical and governmental issues, she joined
the Barth Haas Group in 2005 as manager of technical sales. Within this
role she is also responsible for the guidance of research projects and
authors hop related professional articles. Christina currently holds the
role of International Director on the ASBC Board of Directors.
VIEW PRESENTATION 146
