The hop tea method is useful to assess the potential dry-hop aroma potential of hops. For those studying for beer exams with a tasting component, such as Cicerone, BJCP, or WSET, hop teas are a great way to learn more about hop aromas and distinguish among hop varieties.

Everyone loves to rub hops. They’re quick, easy, and messy. Experience beer’s ingredients in as many different forms as possible.

The hop grind method is a simple, quick, and repeatable sensory exercise for evaluating hop aroma.

The hot steep method for the sensory evaluation of malt and other grains is the best way to learn more about how malt contributes to the finished beer.