With no existing sensory standards in place, uniform sensory descriptions have been hard to come by. That's why the Barth-Haas Group developed a uniform Sensory Language specifically for hops and hoppy beers that defines 12 aroma categories and identifies the specific aroma attributes of each.
Elderflower, chamomile blossom, lily of the valley, jasmine, apple blossom, rose, geranium, carnation, lilac, lavender
Cassis, blueberries, raspberries, blackberries, strawberries, cassis (black currant), red currant, wild strawberries, cranberries
Lovage, thuja, basil, parsley, tarragon, dill, fennel, thyme, rosemary, marjoram, green tea, black tea, mate tea, sage
Grapefruit, orange, lemon, lime, bergamot, lemon grass, ginger, tangerine
Butter, chocolate, yogurt, honey, cream, caramel, toffee, coffee, tonka, vanilla
Pepper, chilli, curry, juniper, aniseed, nutmeg, liquorice, clove, gingerbread, fennel seeds
Banana, watermelon, honeydew melon, peach, apricot, passion fruit, lychee, dried fruit, plum, pineapple, cherry, kiwi, mango, guava
Tobacco, cognac, barrique, leather, woodruff, incense, myrrh, resin, cedar, pine, earthy
Green-grassy, fresh cut grass, hay, tomato leaves, green peppers, nettle
Pear, quince, apple, gooseberry, white wine grapes
Mint, lemon balm, camphor, menthol, wine yeast
Celery stock, celery root, leek, onion, artichoke, garlic, wild garlic
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.
*We’ve partnered with Yakima Valley Hops for the sales and distribution of these kits. Clicking will redirect you to their sales transaction site.
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.
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.
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.
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.