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