Tuesday, July 25

1:00 – 3:00 PM  Informal tour of OSU Brewing, Barley breeding and USDA Hop labs (start in 115 Wiegand Hall)
3:00 – 8:00 PM  Registration open, Poster presenters set up posters
5:00 – 8:00 PM  Opening reception, LaSells Stewart Center

Wednesday, July 26

7:00 AM Registration & coffee
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
9:50 AM Coffee break
10:20 AM Flash presentations – students
10:40 AM 4-Mercapto-4-methyl-2-pentanone in hops: Impact of variety and provenance, Dr. Martin Steinhaus
11:20 AM Round table 1 – The Hop Quality Group – Brewery-lead Research
12:20 PM Lunch + Posters
1:50 PM Flash presentations – professionals
2:10 PM Influence of new German aroma hop varieties on flavor description, Dr. Frank Methner
2:50 PM Cultivation conditions of Saaz hops for creating attractive hop-derived aroma in beer, Dr. Takako Inui
3:30 PM Break (light refreshments)
4:00 PM Genomics-guided breeding in the wild genetic landscape of hops, Dr. Paul Matthews
4:40 PM Round table 2 – Breeding, Growing and Purchasing Hops Locally
5:40 PM Day 1 – concluding remarks
6:00 PM Group photo in Reser Stadium
6:30 PM Hospitality
7:00 PM Dinner – OSU, Patio of Lasells Stewart Center
11:00 PM Hospitality at Lasells Stewart Center ends

Thursday, July 27

7:00 AM Registration & coffee
8:30 AM How to monitor odorant thiols during wine and beer elaboration?, Dr. Aurélie Roland
9:10 AM Free and bound polyfunctional thiols and terpenols in dual-purpose hop varieties. First evidence of gluthatione S-conjugates, Dr. Sonia Collin
9:50 AM Coffee break
10:20 AM Reconstitution of pilsner beer aroma by recombining 76 aroma compounds, Dr. Toru Kishimoto
11:00 AM Hop and hoppy aroma: Comprehensive characterization of hop essential oils and hoppy aroma of beer, Dr. Ing. Filip Van Opstaele
11:40 AM Lunch + Posters
1:10 PM Round table 3 – Beyond Pellets and Cones – Advanced Hop Products
2:10 PM Behavior of hop-derived flavor compounds during beer production and their contribution to the varietal aroma of ‘flavor hop’, Dr. Kiyoshi Takoi
2:50 PM Break (light refreshments)
3:20 PM Controlling dry-hop flavor in beer, Dr. Thomas Shellhammer
4:00 PM Round table 4 – Commercial Dry-Hopping Practices and Examples 
5:00 PM Day 2 – concluding remarks
5:20 PM Buses begin shuttling attendees to Tyee winery + hospitality at OSU
7:00 PM Dinner – Tyee Winery
9:00 PM Hospitality at OSU Research Brewery, Wiegand Hall
11:45 PM Hospitality at Wiegand Hall ends

Friday, July 28

7:00 AM Registration & coffee
8:00 AM Welcome from Fred Geschwill, HRC President
8:10 AM Integrated Pest Management of Arthropods on Hops, Dr. Doug Walsh, WSU
8:30 AM IPM strategies in Hop, Dr. Jim Barbour, Univ Idaho
8:50 AM Hop Genetics – courtesy report, Dr. John Henning, USDA
9:10 AM Hop Breeding Project, Dr. Doug Walsh, WSU
9:20 AM Coffee break
9:40 AM Identifying brewing qualities which aid hop breeding, Dr. Thomas Shellhammer, OSU
10:00 AM Overwintering of the Hop Powdery Mildew Fungus, Dr. Dave Gent, USDA
10:20 AM Integrated Management of Hop Powdery and Downy Mildew, Dr. Gary Grove, WSU
10:40 AM Interplay Between Hop Stunt Disease and Water Stress + Clean Plant Center Northwest – Viroid Elimination, Dr. Scott Harper, WSU
11:00 AM Day 3 – concluding remarks
11:20 AM Conclusion of Technical Presentations of the Hops Symposium
Optional Oregon Hops Industry Tour
12:00 PM Boxed lunch at LaSells Stewart Center
1:00 PM Board buses and tour OSU hopyard, Corvallis
3:00 PM Travel to Coleman Ag’s Alluvial Hop Farm
3:45 PM Arrive Alluvial Hop Farm, Independence – tour farm + hospitality
5:30 PM BBQ dinner
9:00 PM Board buses for return to Corvallis
9:45 PM Arrive Corvallis