Podcast appearances and mentions of tom shellhammer

In an industry with no shortage of hop lovers, Tom Shellhammer's interest in the wondrous plant goes further than most. The Professor of Fermentation Science at Oregon State University is an internationally-recognised expert in hops chemistry who frequently travels the globe to provide his insights into all things hops. Indeed, as this podcast goes live, Tom is spending a multi-month sabbatical in New Zealand in order to better understand the industry there. Taking advantage of his time Down Under, we caught up with him during the Chartered Institute of Brewing and Distilling's 2025 Asia Pacific Convention in Hobart. There, Will and Craig chatted to Tom about his fields of interest, including how terroir and the moment within harvest that hops are picked can impact the flavours and aromas brewers are able to elicit from different varieties.Ahead of the main interview, James and Will chat about some sobering recent news, with Molly Rose appointing liquidators and Currumbin Valley closing the doors of their Gold Coast operation for good. We also discuss the IBA's hopes and plans for the upcoming Federal Election, Pink Boots' mentorship program, and reveal the latest winner of our Have You Done A Rallings? campaign celebrating good beer citizens.Start of segments: 13:45 – Tom Shellhammer Part 1 38:44 – Have You Done A Rallings? 41:33 – Tom Shellhammer Part 2Relevant links: Liquidators Brought In By Molly Rose Currumbin Valley Closes Indie Beer's Campaign 2025 Pink Boots Mentorship Meet The Hop Doctor Nominate a good beer citizen Nominate a Bluestone Yeast Brewery of the Month The Crafty Pint's beer club: The Crafty CabalTo find out more about supporting the show or otherwise partnering with The Crafty Pint, contact craig@craftypint.com.

Dr. Ron Beatson is the retired hop breeder who built a storied career at Plant & Food Research developing some of the most popular New Zealand hop varieties today, and Dr. Tom Shellhammer is the Oregon State University professor whose research into hop oils, hop terroir, hop-growing techniques, and more have made an indelible impact on the Pacific Northwest hop industry. Shellhammer is currently on a four-month sabbatical in New Zealand, studying the similarities and differences between U.S. and New Zealand hop practices, and presented at both the NZ Hops (https://nzhops.co.nz) Harfest event (with Dr. Ron Beatson) and on his own at the Freestyle Hops (https://www.freestylehops.com) Hāpi Symposium (https://hapi.co.nz). In this episode, we brought the two together to discuss: the hierarchy of impacts from genetics through terroir and agronomics differences in hops within a farm or area versus differences between areas the genesis of onion and garlic notes in hop aromas and flavors sources of inconsistency in a hop variety harvesting dynamics of Nelson Sauvin cover crops in hop fields to promote soil health multiple archetypes for hop varieties the source of “diesel” and “dank” notes in hops and the crossovers with cannabis thiol and terpene interactions in aroma formation over individual oil content impact from lack of disease in New Zealand hop fields soil and localized environmental impacts on New Zealand hop cultivation And more. This episode is brought to you by: G&D Chillers (https://gdchillers.com): G&D Chillers Elite 290 Micro-series line utilizes a natural refrigerant, features a more compact design with variable speed fans, and offers near-zero global warming potential. The future of sustainable refrigeration is here! Learn more about G&D's Elite 290 line and visit GDCHILLERS.COM. Berkeley Yeast (https://berkeleyyeast.com). Berkeley Yeast bioengineers ordinary strains and make them extraordinary—enhancing the flavors you want and eliminating the ones you don't. Visit berkeleyyeast.com to learn more and start brewing with science on your side. Old Orchard (https://www.oldorchard.com/brewer): As breweries expand beyond beer into other segments like mocktails and CBD beverages, Old Orchard is here to help. Whether trending flavor additions or nostalgic favorites, the next best thing is around the corner at Old Orchard. More information and free samples are waiting at oldorchard.com/brewer (https://www.oldorchard.com/brewer) Indie Hops (https://indiehops.com) Taste the modern flavors of Indie Hops at CBC, this year in Indianapolis. Join Indie in Indy for 14 incredible collab beers. Check out the full CBC beer lineup at www.indiehops.com and plan to stop by their booth #3122. Ss Brewtech (https://www.ssbrewtech.com) Featuring a laser-welded cooling jacket for efficient and precise temperature control, an innovative silicone racking arm, and a carbonation stone that allows you to carbonate right in the fermenter, Unitank 2.0 is engineered to help you get the most out of your fermentations! Visit Ss Brewtech.com (https://www.ssbrewtech.com) to learn more! Isuzu Trucks (https://www.isuzucv.com) Whether you are looking for a self-distribution solution or one to deliver supplies, there is an Isuzu truck that will fit your needs. Go to isuzucv.com (https://www.isuzucv.com) to check out their impressive lineup or visit an Isuzu dealer today to find out why now, more than ever, Isuzu trucks are the trucks you trust for the work you do! Cytiva (https://info.cytivalifesciences.com/sample-request-brewing.html) Protecting your beer's highest quality is crucial to maintain its unique taste and prevent spoilage organisms, and microbiological testing plays a vital role in this process. Cytiva offers a comprehensive portfolio of laboratory filtration products designed for both lab and production-floor use. Brewery Workshop (https://breweryworkshop.com) If you're launching a brewery or acquiring an existing one, consider our brewery workshop and new brewery accelerator, September 14 through 17th in Fort Collins, Colorado. Visit breweryworkshop.com for more information and to secure your spot.

We dig into a couple of peer-reviewed papers from the Master Brewers Technical Quarterly (https://www.mbaa.com/publications/tq/Pages/default.aspx) that help us navigate the complexities of hop aroma and make better beer. Special Guests: Scott Lafontaine and Tom Shellhammer.

Nor'wester Endowed Professor at Oregon State University, Dr. Tom Shellhammer, returns to the lab to chat with Cade about about hop creep and what recent research has revealed about this phenomenon. The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.

Master Brewers wants to fund your next innovation. Hear how the program works, as well as an overview of several projects that have already been funded. Special Guests: Doug Wilson, Kurt Driesner, Lauren Torres, Mark Jaeggi, Mike Billon, Molly Browning, Ryan Bross, and Tom Shellhammer.

This week on the show, Gene editing for brewers... and where things might be headed for barley & hops. Special Guests: Steve Strauss and Tom Shellhammer.

Tom Shellhammer's research work in the brewing field has been crucial for helping brewers, as well as barley and hop growers, gain deeper understanding of brewing ingredients and how they actually work. As a food science professor at Oregon State University, he's led critical studies, including a well-known study on hop creep. His latest project is a wide-ranging, multi-year study to understand the impact of terroir on hops, and the results of the first year of the study have just been released (https://www.tandfonline.com/doi/pdf/10.1080/03610470.2022.2089010). In this episode, Shellhammer discusses the study—what they studied, how they studied it, what the results show, and what we have yet to understand. Along the way, Shellhammer discusses: what hop terroir is (weather, soil, latitude), and what it isn't (geomorphology) the impact of farming management practices the goals and parameters of the project measuring compounds, but also expression through sensory, to understand terroir impact how hop growers measure maturity on the bine the logic behind the focus on cascade and mosaic varieties the compounds at play, including monoterpene alcohols and thiols clustering of groups of flavor and aroma compounds based on location how the chemical compound analysis translates into finished beer magnitude of the differences in terroir and the potential for impact impact of microbiome in soil the scale of difference in the qualitative and measured factors in the study And more. One takeaway? Leaning on hop variety alone is a not a perfect measure. As Shellhammer said, “The variation between these two regions was as large as the variation between the two hop varieties.” This episode is brought to you by: G&D Chillers (https://gdchillers.com): G&D Chillers' Engineers are committed to green technology design, while developing a more energy efficient chiller for the brewing industry. Contact G&D Chillers today at gdchillers.com (https://gdchillers.com) Probrew (https://www.probrew.com) Check out www.probrew.com (https://www.probrew.com) for info on patented ProCarb inline carbonation technology, ProFill rotary filling & seaming can fillers, the Alchemator inline alcohol separation system, 7–50bbl Brewhouses and more! Old Orchard (https://www.oldorchard.com/brewer): Looking for innovation in your next beverage break-through? Think outside the purée box and let your brand stand out with Old Orchard's craft concentrate blends. To join the core of Old Orchard's brewing community, learn more at oldorchard.com/brewer (https://www.oldorchard.com/brewer) Fermentis (https://fermentis.com): Fermentis, the obvious choice for beverage fermentation, provides brewers large and small with the most complete portfolio of dry lager yeast available anywhere. To learn more, visit Fermentis.com (https://fermentis.com). Brewmation (https://brewmation.com/cbbpod): Brewmation specializes in electric, steam, and direct fire brew houses, complete cellar solutions, and automated controls for the craft brewing industry. Visit them at brewmation.com/cbbpod (https://brewmation.com/cbbpod) to get started. Arryved (https://www.arryved.com): Arryved mobile point of sale powers places with personality. No contracts and no monthly fees make Arryved a no brainer for your craft business. Go to Arryved.com/cbb (https://arryved.com/cbb) to set up a free, customized demo.

OSU probes the sustainability of hops, from kiln cycles to double dry hopping. Special Guests: Lindsey Rubottom and Tom Shellhammer.

Luke Chadwick (Bell's), Andy Farrell (Bell's), Tom Shellhammer (OSU), and Jason Perkins (Allagash) take a deep dive into the phenomenon known as Dry Hop Creep. Special Guests: Andy Farrell, Jason Perkins, Luke Chadwick, and Tom Shellhammer.

Host Cade Jobe welcomes Dr. Tom Shellhammer into The Brü Lab to discuss his team's research on diminishing returns of heavy dry hopping.  The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today. | Read More | Impact of static dry‐hopping rate on the sensory and analytical profiles of beer Dry Hop Saturation xBmt by Brülosophy

This was the very first episode of The Master Brewers Podcast, recorded during the 2016 WBC. As we prepare to kick off the all-virtual 2020 WBC in just a few weeks, this seems like the perfect opportunity to listen in on what was happening during the 2016 WBC. Special Guests: Daniel Vollmer and Tom Shellhammer.

Our friends from OSU join us to talk about a peer-reviewed paper comparing hop pellets, CO2 extracts, and spent hop material in kettle hop additions. Special Guests: Daniel Sharp, Karl Vanevenhoven, and Tom Shellhammer.

New information from OSU regarding how hop kiln temperature impacts hop quality. Special Guests: Lindsey Rubottom and Tom Shellhammer.

Tom Shellhammer joins us from the 2019 Master Brewers Conference (https://www.mbaa.com/meetings/archive/2019conference/proceedings/Pages/default.aspx) in Calgary to shed some light on the inefficiencies of dry hopping. Special Guest: Tom Shellhammer.

We dig into a couple of peer-reviewed papers from the Master Brewers Technical Quarterly (https://www.mbaa.com/publications/tq/Pages/default.aspx) that help us navigate the complexities of hop aroma and make better beer. Special Guests: Scott Lafontaine and Tom Shellhammer.

As brewers of hoppy IPA are well aware, adding hops to fermented beer, aka dry hopping, is known to be the best way to impart heaps of delectable hop character. While it's commonly believed that "more is better," researchers from Oregon State University performed a study that called this idea into question. In this episode, Marshall sits down with contributor Cade Jobe to talk about Dr. Tom Shellhammer's findings suggesting there is a point of diminishing returns when it comes to dry hopping, as well as the results of a Brülosophy xBmt on the topic. The Brülosophy Podcast is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today. | Relevant Articles | Dry Hop Saturation Point xBmt: http://brulosophy.com/2019/06/24/investigating-the-dry-hop-saturation-point-exbeeriment-results/ Surprising Science Of Dry Hopping by Pat Woodward: http://brulosophy.com/2019/02/21/the-surprising-science-of-dry-hopping-lessons-from-tom-shellhammer/

Two brothers…one a scientist with 15+ years experience in cell biology, the other a qualified mechanical engineer…naturally those skills translate into starting an All-Australian yeast provider for the craft beer industry.I fell across the guys from Bluestone Yeast thanks to one of my social media followers and after the reaction to my recent chat with Dr Tom Shellhammer about hops, I thought you the listener would love an in depth chat about yeast.Those lovely little microbes that are thrown into beers all around the world and convert the sugars in wont into alcohol and little bubbles of CO2 are pretty complex little beasties.On this episode, the co-owners of Bluestone Yeast, the Lacey Brothers, join me to talk all things yeast!https://www.facebook.com/BeerHealer

This week we feature a conversation with Tom Shellhammer, Nor'Wester Professor of Fermentation Science at Oregon State University and an internationally recognised expert in hops chemistry. Professor Shellhammer was in the country and has been doing the rounds, including speaking at a series of events for the Independent Brewers Association and we caught up with him before his Brisbane presentation. He's a fascinating presenter on hops and an incredible speaker and we hope this conversation captures even a little of that. Radio Brews News is proudly presented by Cryer Malt. With over 25 years in the field, Cryer Malt has been bringing you the world's best local and imported malts. Your premium brewing partner and proud supporters of Brews News. We thank Rallings Labels and Stickers for sponsoring this podcast. Call Rallings on 1300 852 235 to discover a more efficient way to get your small batch canning labels done. If you like what we do at Radio Brews News you can help us out by: Sponsoring the show Reviewing us on iTunes or your favourite podcasting service Emailing us at producer@brewsnews.com.au to share your thoughts All letter writers will receive a brews news bottle opener and go into the draw to win a mixed six-pack thanks to our good friends at Beer Cartel who sponsor our letter for the week.

This week we feature a conversation with Tom Shellhammer, Nor’Wester Professor of Fermentation Science at Oregon State University and an internationally recognised expert in hops chemistry. Professor Shellhammer was in the country and has been doing the rounds, including speaking at a series of events for the Independent Brewers Association and we caught up with him before his Brisbane presentation. He’s a fascinating presenter on hops and an incredible speaker and we hope this conversation captures even a little of that. Radio Brews News is proudly presented by Cryer Malt. With over 25 years in the field, Cryer Malt has been bringing you the world’s best local and imported malts. Your premium brewing partner and proud supporters of Brews News. We thank Rallings Labels and Stickers for sponsoring this podcast. Call Rallings on 1300 852 235 to discover a more efficient way to get your small batch canning labels done. If you like what we do at Radio Brews News you can help us out by: Sponsoring the show Reviewing us on iTunes or your favourite podcasting service Emailing us at producer@brewsnews.com.au to share your thoughts All letter writers will receive a brews news bottle opener and go into the draw to win a mixed six-pack thanks to our good friends at Beer Cartel who sponsor our letter for the week.

Brewers of all ages, and experience levels, have a listen to Dr Tom Shelhammer drop some pearls of wisdom about hops in this episode.Dr Shelhammer was in Tasmania to conduct a session at the Fresh Hop Beer Festival in Launceston, and as luck would have it, he was staying only a few minutes from my home. I took that as a sign that the Beer Gods wanted me to have a chat with him for the podcast!An expert on all things hops, Dr Shellhammer recently released a piece of ground-breaking research on factors Impacting Aroma, Flavour and Stability in Dry-Hopped Beers, something that I think all brewers, both home and pro would love to know more about.In this interview, among other things, we discuss the details of his research paper, including:When Dry Hopping, More is not always More;Does Dry Hopping really add bitterness; andThe phenomenon known as “Hop Creep”I was absolutely blown away by his depth and breadth of knowledge on hops and brewing techniques, and I think you will be too!Enjoy!https://www.facebook.com/BeerHealer

Tom Shellhammer is back (This time, live from CBC in Denver) to talk about the latest findings regarding varietal differences in hop creep. Jeff Clawson also joins us to talk about the new brewery at OSU. Special Guest: Tom Shellhammer.

Bitterness in beer is complex and poorly understood. Judging a beer’s bitterness by IBUs is similar to gauging one’s fitness level by looking at his weight on a scale. I discuss all of this with global expert and hop researcher, Dr. Tom Shellhammer. --- Send in a voice message: https://anchor.fm/jeremy-storton/message

Luke Chadwick (Bell's), Andy Farrell (Bell's), Tom Shellhammer (OSU), and Jason Perkins (Allagash) take a deep dive into the phenomenon known as Dry Hop Creep.  LINKS: ASBC: The Freshening Power of Centennial Hops   Special Guests: Jason Perkins and Tom Shellhammer.

Hops chemistry expert Tom Shellhammer shares a glimpse into the future of craft beers as new varieties of hops and barley work their way into brewers' recipes. Recorded 2-12-18

Jeff and Patrick pay a visit to Tom Shellhammer, Nor'Wester Professor of Fermentation Science at Oregon State University, to talk all things beer but particularly to learn more about hops. Tom discusses the flavor and aroma compounds in hops, how he and his students at OSU study hops and how they test them both in labs and in practice.

In the second part of this podcast, Jeff and Patrick are given a tour of the OSU Fermentation Science program's brewery by Tom Shellhammer and they meet up with Jeff Clawson, Pilot Brewery Manager. With Tom and Jeff, they taste some of the beers produced by fermentation science students and discuss brewing topics such as biotransformation.