Dry hopping—The history and its current importance

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.