The Barth-Haas Group’s Brewing Solutions and Sensory Team are proud to share with you our Hop Aroma Standards Kit: a resource for brewers and people in the brewing industry to help train on the positive flavor attributes of hops.

Training for your Senses

Finding common terms for sensory experiences has always been a challenge. That’s why HAAS® developed this uniform system to define specific aroma categories and identify distinct attributes for each.


Rose, Jasmine, Geranium, Lilac, Lavender, Lilly, Chamomile, Apple Blossom, Elderflower, Carnation, Hibiscus


Strawberry, Blueberry, Raspberry, Blackberry, Black Currant (Catty), Red Currant


Basil, Oregano, Rosemary, Thyme, Parsley, Tarragon, Dill, Fennel, Green/Black/Mate Tea, Cannabis


Grapefruit, Orange, Lemon, Lime, Tangerine, Pomelo, Bergamot, Lemongrass, Ginger

Cream Caramel

Cream, Butter, Yogurt, Honey, Caramel, Toffee, Coffee, Chocolate, Vanilla, Coconut, Tonka


Black Pepper, Chile Pepper, Curry, Juniper, Aniseed, Licorice, Nutmeg, Cinnamon, Clove, Allspice, Gingerbread, Fennel Seed, Cardamom

Sweet Fruit

Peach, Apricot, Mango, Passion Fruit, Lychee, Guava, Pineapple, Melon (Water-, Honeydew, Cantaloupe), Banana, Cherry, Plum, Dried Fruit, Kiwi

Woody Aromatic

Pine, Oak, Cedar, Resin, Barrel, Leather, Tobacco, Incense, Myrrh, Woodruff, Cognac, Earthy


Fresh Cut Grass, Hay, Tomato Leaf, Cucumber, Green Pepper, Nettle, Seaweed

Green Fruit

Pear, Apple, Quince, White Wine Grapes, Gooseberry


Mint, Menthol, Camphor, Sage, Eucalyptus, Lemon Balm, Tea Tree, Wintergreen


Celery, Carrot, Onion, Garlic, Cabbage, Leek, Artichoke, Radish

Included in the Kit:

The Hop Aroma Standards Kit contains 12 individual aroma vials each representing one of the aroma categories that comprise the 12-point Barth-Haas sensory language. The Kit has been created as a tool to train brewers and the brewing industry on the unique aromas of hops. Each vial is made up of food grade compounds that was developed for smelling (orthonasal),
not for consumption.

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*We’ve partnered with Yakima Valley Hops for the sales and distribution of these kits. Clicking will redirect you to their sales transaction site.

The Science Behind the Kit

Victor Algazzali, Flavor Sensory Chemist at Haas, describes the development of the flavor compounds and subsequent flavor language that are showcased in the Hop Aroma Standards Kit.

How to Use


Use the Hop Aroma Standards Kit as a tool during regular sensory training sessions or as a warm-up before sensory evaluation. In order to train your senses to better identify hop aromas, it is recommended that you routinely smell the aroma vials.

  1. Simply take an aroma vial from the Kit and unscrew the cap.
  2. Gently smell (do not consume) the aroma that diffuses from the aroma vial.
  3. Replace the cap on the aroma vial and return the vial to its position in the Kit.

Storage Conditions

We recommend storing the Hop Aroma Standards Kit in your sensory booths, sensory room, or space designated for beer quality evaluations. Store the Hop Aroma Standards away from sun light in room temperature conditions (65F). For prolonged storage you may store the Hop Aroma Standard Kit in a refrigerator or freezer (0-40F). If stored cold, ensure that the vials return to room temperature before use in sensory training.

Shelf Life

We guarantee 6 months shelf life at room temperature (65F) with repeated usage. Storing vials in colder conditions with less frequent usage may increase shelf life. For the Best Before Date, see the manufacturer label on the bottom side of the Hop Aroma Standards Kit.

*We’ve partnered with Yakima Valley Hops for the sales and distribution of these kits. Clicking will redirect you to their sales transaction site.

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