Tuesday, July 25
|
| 3:00 PM to 8:00 PM |
Registration open, Poster presenters set up posters |
| 5:00 PM to 8:00 PM |
Opening reception |
|
|
Wednesday, July 26
|
| 7:00 AM |
Registration & refreshments |
| 8:00 AM |
Welcome |
| 8:30 AM |
History of Hop Aroma Research, Dr. Christina Schönberger |
| 9:10 AM |
Instrumental analysis of hop aroma in beer – On the challenges of transforming a research application into a QC tool, Dr. Ing. Nils Rettberg, Versuchs- und Lehranstalt für Brauerei in Berlin (VLB), Germany |
| 9:50 AM |
Break (coffee) |
| 10:20 AM |
Flash presentations 1 |
| 10:40 AM |
4-Mercapto-4-methyl-2-pentanone in hops: Impact of variety and provenance, Dr. Martin Steinhaus, German Research Center for Food Chemistry, Germany |
| 11:20 AM |
Round table 1 – The Hop Quality Group – Brewery-lead Research |
| 12:20 PM |
Lunch + Posters |
| 1:50 PM |
Flash presentations 2 |
| 2:10 PM |
Influence of new German aroma hop varieties on flavor description, Dr. Frank Methner, Technical University of Berlin, Germany |
| 2:50 PM |
Cultivation conditions of Saaz hops for creating attractive hop-derived aroma in beer, Dr. Takako Inui, Suntory Beer Ltd., Japan |
| 3:30 PM |
Break (light refreshments) |
| 4:00 PM |
Genomics-guided breeding in the wild genetic landscape of hops, Dr. Paul Matthews, S.S. Steiner, U.S.A. |
| 4:40 PM |
Round table 2 – Breeding, Growing and Purchasing Hops Locally |
| 5:40 PM |
Poster session + hospitality |
| 6:40 PM |
Dinner – OSU |
|
|
|
|
Thursday, July 27
|
| 7:00 AM |
Registration & refreshments |
| 8:30 AM |
How to monitor odorant thiols during wine and beer elaboration?, Dr. Aurélie Roland, NYSEOS, France |
| 9:10 AM |
Free and bound polyfunctional thiols and terpenols in dual-purpose hop varieties. First evidence of gluthatione S-conjugates, Dr. Sonia Collin, Université Catholique de Louvain, Belgium |
| 9:50 AM |
Break (coffee) |
| 10:20 AM |
Flash presentations 3 |
| 10:40 AM |
Reconstitution of pilsner beer aroma by recombining 76 aroma compounds, Dr. Toru Kishimoto, Asahi Breweries, LTD., Japan |
| 11:20 AM |
Hop and hoppy aroma: Comprehensive characterization of hop essential oils and hoppy aroma of beer, Dr. Ing. Filip Van Opstaele, KU Leuven, Belgium |
| 12:00 PM |
Lunch + Posters |
| 1:30 PM |
Flash presentations 4 |
| 1:50 PM |
Round table 3 – Beyond Pellets and Cones – Advanced Hop Products |
| 2:50 PM |
Behavior of hop-derived flavor compounds during beer production and their contribution to the varietal aroma of ‘flavor hop’, Dr. Kiyoshi Takoi, Sapporo Breweries Limited, Japan |
| 3:30 PM |
Break (light refreshments) |
| 4:00 PM |
Controlling dry-hop flavor in beer, Dr. Thomas Shellhammer, Oregon State University, U.S.A |
| 4:40 PM |
Round table 4 – Commercial Dry-Hopping Practices and Examples |
| 5:40 PM |
Poster session + hospitality |
| 6:40 PM |
Dinner – Tyee Winery |
|
|
|
|
Friday, July 28
|
| 7:00 AM |
Registration & refreshments |
| 8:00 AM |
HRC research updates |
| Optional Oregon Hops Industry Tour |
| 12:00 PM |
Depart OSU, Tour Willamette Valley hop farms (box lunch included) |
| 5:00 PM |
BBQ dinner at Oregon Hop Farm |
| 10:00 PM |
Return to Corvallis |