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Raw Hop Quality Assurance—from Selection to Brew Kettle
October 19, 2018
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About the Webinar
Once a year, brewers descend on the hop growing regions of the world for hop selection. Brewers delight in hands-on choice of their hop purchases, yet each year, the number of breweries reaching out to hop suppliers and brokers continues to rise. This results in big decisions and purchases made in incrementally smaller windows of time.
In this webinar, John I. Hass, hop supplier, and Sierra Nevada, craft brewer, come together to share practical advice on raw hop quality assurance. Get a behind the scenes look at hop selection and receive advice on how to evaluate raw hop quality at purchase. Hops then need to last the brewer a full year or more after purchase. Learn what quality measures can be utilized to track quality post-purchase. Finally, highlighting hop flavor in many beer styles has reinvigorated hop-breeding programs. Commercial production of new hop varieties also requires a dialog between growers and producers. How does the new “Simcoe” come to be? We hope you leave this webinar with an understanding of how each of us, grower, supplier, broker and brewer, can support raw hop quality assurance.
How to be prepared at hop selection/selection alternatives for smaller brewers.
Hops are food; understandings of best by date, refrigeration needs, tracking quality throughout storage.
1,000 to 1; how the "Simcoe" comes to be.
, Highland Brewing Company, Asheville, NC
earned a B.S. degree in food science from Michigan State University and a M.S. in food science and technology from Oregon State University, studying hop chemistry and sensory. Meghan manages the Sensory program at Sierra Nevada Brewing Co. covering both the Chico, CA and Mills River, NC breweries. Her group is involved with daily quality tastings and sensory evaluations that support research, innovation, and new brand development.
is the Raw Materials Quality and Innovation Chemist at the Sierra Nevada Brewing Company. He received his B.S. in biochemistry in 2016 from CSU Chico and has since focused on the maintenance and development of quality programs for malt and hops. Ongoing projects involve utilizing gas chromatography techniques and multivariate analysis to better understand the relationship between raw materials and overall beer quality.
works at John I. Haas where he manages the sensory panel and assists in new hop variety development. Before working at Haas, he received his M.S. degree in food science in 2014, working in Tom Shellhammer’s lab at OSU. Victor has been an author and active member of ASBC since 2012.
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