Hop-forward beer styles, such as the India Pale Ale (IPA), are the most popular craft beer styles in the United States. Many people love them, while some are turned off by their bitterness or they overabundance on beer menus. At the February 12 Corvallis Science Pub, Tom Shellhammer will explore the underlying science of hop-forward beers and how hop variety and production practices come together to create a diverse range of beers that feature intensely hoppy flavor.
His lab, which is known internationally for its expertise in hops flavor, studies the chemistry and sensory impact of hops, beginning with how they are grown all the way through to the finished product.
Shellhammer is the Nor’Wester Endowed Professor of Fermentation Science in the Department of Food Science and Technology. He leads the brewing science education and research programs and in his research, investigates hops, beer quality and the origins of hop aroma and flavor in beer.
He received his Ph.D. from the University of California, Davis in 1996. During the 2008-2009 academic year while on sabbatical leave from OSU he worked at the Technical University of Berlin as an Alexander von Humboldt Fellow. In 2014-2015, Shellhammer served as the President of the American Society of Brewing Chemists.
Science Pub is sponsored by the Oregon Museum of Science and Industry, the Downtown Corvallis Association and Terra magazine at Oregon State University. PLEASE NOTE: We will be moving towards an RSVP system for Science Pubs, more info coming.