Round Table #1: The Hop Quality Group – Brewery-lead Research
The Hop Quality Group is a non-profit organization of industry professionals pursuing the mission of promoting open communication between craft brewers and hop growers, which among other things carries out brewery-lead research projects aimed at understanding and improving hop quality. This round table session will inform participants of the history and ongoing activities of this organization and highlight several of their recent research activities including the analytical results of the Cascade Cup and results from kilning trials.
John Mallet, Bells Brewery, Kalamazoo, MI
Topic: History and approach of the Hop Quality Group and background on the Cascade Cup
Round Table #2: Breeding, Growing and Purchasing Hops Locally
Brewer’s demand for diversification of hop supply and flavor has driven interest in new areas of hop cultivation world-wide. New growing areas present specific challenges in agriculture, processing and quality of hops as well as exciting opportunities for new markets, new growers and local breweries. Hop breeders are interested in environmental variation in disease resistance performance, climate-related flavor variations and application of wild hops to quality and flavor. In this round table session, speakers will address (1) economics and experience in extra-Pacific growing (2) quality assurance for small hop farms (3) region-specific growing interests (4) clean plants and (5) crop improvement for multifarious and ecotypic varieties.
Michael Ferguson, John I. Haas
Topic: Foundation Plant Stock: Purity and Maintenance of Clonal Cultivars
Brian Tennis, Great Lakes Hops
Topic: Extension of propagation to new areas and issues in establishment; Great Lakes
Laura Ten Eyck and Dietrich Gehring, Helderberg Hop Farm and Indian Ladder Farmstead Brewery and Cidery, New York. Authors of The Hop Grower’s Handbook
Topic: Extension of propagation to new areas and issues in establishment; East Coast, New England
Lily Calderwood, Cornell University Cooperative Extension
Joshua Havill, University of Minnesota and Minnesota Hop Growers Association
Topic: Disease management strategies between PNW and Other USA regions (and beyond)
Round Table #3: Beyond Pellets and Cones – Advanced Hop Products
The products available to brewers for creating bitterness and aroma extend beyond whole or pelletized hops. Advanced hop products such as isomerized and reduced hop acids provide greater utilization and in some cases light stability. Hop extracts and oils allow brewers to enhance the aromatic intensity and profile of beer. This session brings together some of the world’s experts around advanced hop products to discuss the opportunities made possible by these materials and a look to their future.
Ray Marriott, PhD. Innovation Director, Totally Natural Solutions Ltd, East Peckham, Kent, UK
Topic: The future of advanced hop products
Patrick L. Ting, Ph.D., Hop Ting Resources, LLC, Milwaukee, WI
Topic: Potential values of advanced hop products to beer quality: flavor, foam and flavor stability
Brian Buffin, PhD. Director of Corporate Discovery, Analysis and Quality, Kalsec
Topic: Hop extracts using dry hopping as an example: Economics, aroma character, bitter character, usage strategy
Round Table #4: Commercial Dry-hopping Practices and Examples
In today’s brewing world, we find continued challenges along with opportunities associated with dry-hopping. There are no two brewers who approach dry-hopping in the same manner. The goals are the same as we want to impart the most impactful flavor/aroma attributes to the beers while at the same time managing the costs of the ingredients and minimizing losses during the process. In the dry-hopping session we bring together 4 industry leaders to discuss their experiences and thoughts on dry-hopping. These practitioners will provide the audience a unique perspective on dry-hopping which could be applied to one’s brewing operation along with generating detailed conversations on the subject. Join us for an exciting session on a pertinent topic and plan on leaving with valuable insights that you can bring to your own brewery.
Matt Brynildson – Firestone Walker Brewing Company, Paso Robles, CA
Danny Kahn – Sierra Nevada Brewing Company, Chico, CA
Jeremy Moynier, Stone Brewing, Escondido, CA
Peter Wolfe – Anheuser Busch InBev, Bend, OR