Georg Drexler (1),
Victor Algazzali (2), Tim Kostelecky (3), Christina Schoenberger (1),
Elisabeth Wiesen (1), Mark Zunkel (1); (1) Barth Haas Group, Nuremberg,
Germany; (2) John I. Haas, Germany; (3) Barth Haas Group, U.S.A.
Sensory
Poster
The craft brewing industry has made it very important to expand
sensory beer methods with regard to the contribution of hops. With more
than 200 hop varieties and various product forms and all kinds of
addition methods in the brewing process, the flavor contribution of hops
is incredibly manifold. This presentation suggests a tasting form that
can be used for hops and hoppy beers using 12 different categories to
describe all kinds of different hop flavors. The development of this
tasting form is described and examples for the training to use this form
are given together with a general description of flavor recognition
mechanisms. This tasting form could be an industry-wide approach to
speaking the same language about hops.
Georg Drexler was born in 1979 in Pfaffenhofen right in the
Hallertau, the world`s largest contiguous hop growing area. After
successfully completing high school and finishing his apprenticeship as a
banker, he worked in the banking sector for a short time. In 2002 he
decided against pursuing a career in banking and enrolled at Technische
Universität München Weihenstephan. His diploma thesis, “The influence of
the hop harvest date on flavour stability of dry hopped beers,” was a
joint project of the Boston Beer Company (U.S.A.) and Joh. Barth &
Sohn (Germany). After 6 months of internship at Spaten-Löwenbräu Brewery
in Munich, he graduated as an engineer in brewing and beverage
technology in summer 2008. He was hired by Joh. Barth & Sohn, a
member of the Barth-Haas Group, as technical manager, where he focused
on providing technical support to breweries regarding hop products and
their applications. In 2010 he was appointed as technical manager for
Barth Innovations, the European Hops Research and Development Centre of
the Barth-Haas Group. Georg Drexler also lecturers at the Barth-Haas
Hops Academy, where hop enthusiasts can increase their knowledge about
hops—whatever they are interested in.
