Tuesday, July 25
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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 |
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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 |
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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 |
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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 |
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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 |