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Publication Title | Hops-related brewing research at Oregon State University

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Hops-related brewing research at Oregon State University

Thomas H. Shellhammer Daniel C. Sharp

Snapshot of hop maturity research OSU hops flavor survey

OSU has a long connection to hops

• 1932

– Oregon largest hop producing region in the world with 34,594

acres (14,000 ha)

– Downy Mildew discovered in Oregon hop yards

– U.S. Department of Agriculture establishes hop breeding program

• 1979

– Hop Research Council created

• 1996

– Fermentation Science track created within Dept of Food Science

Tapping talent :

Oregon bubbles to the top of the craft beer industry

With one of the nation’s only teaching breweries and an endowed chair in fermentation science, OSU o ers students the opportunity to develop new brews while they learn the subtle chemistry of taste and the innovations of business. Jobs on tap.

Agriculture is where food begins.

Learn more at agsci.oregonstate.edu/foodies

Changing the future. Right here. Right now.

Shellhammer Lab

Hops research, recent activity

• Isomerization kinetics

• Bitterness research

– Native and reduced iso-alpha acids – Hop-derived polyphenols

– Impact, time-intensity, quality

• Foam studies

– Comparisons among reduced iso’s

• Flavor stability

– Hop-derived polyphenols

Imax

Area

tmax

Time

Duration

Bitterness Intensity

Image | Hops-related brewing research at Oregon State University



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