Oregon’s vibrant craft beer scene is gearing up for its most anticipated season with a groundbreaking public study designed to unravel the intricate flavors of fresh hop beers. Spearheaded by Oregon State University (OSU) and supported by key industry players, the “Drink Beer for Science” initiative invites beer enthusiasts across the state to contribute to a deeper understanding of what makes these seasonal brews so distinctive.
The Ephemeral Magic of Fresh Hop Beer
Fresh hop beers are a celebrated tradition in Oregon, a testament to the state’s rich hop-growing heritage and innovative brewing culture. Unlike most beers that use dried or pelletized hops, fresh hop beers are brewed with hops that have been harvested and used within hours, preserving their volatile oils and complex aromas. This rapid process captures an intensity and character that drying alters, offering a spectrum of botanical, floral, fruity, and resinous notes. However, the precise chemical and sensory elements responsible for these beloved characteristics have remained largely unexamined, especially concerning un-kilned hops.
A Scientific Quest for Flavor
At the forefront of this exploration is Dr. Tom Shellhammer, the Nor’Wester Professor of Fermentation Science at Oregon State University. With decades of experience studying hop chemistry and its impact on beer flavor, Dr. Shellhammer is leading this pioneering research. The “Drink Beer for Science” study aims to bridge the gap in scientific understanding by directly involving the public. By evaluating fresh hop beers at participating breweries, consumers will provide valuable sensory data that will complement the lab-based chemical analysis.
“Oregon breweries release hundreds of fresh hop beers each year, and customers get very excited to try these seasonal offerings,” stated Dr. Shellhammer. “We’re excited to look at them more closely and see what causes the distinctive flavors and aromas customers love.” This research is particularly significant as it marks the first comprehensive study focused specifically on this unique aspect of Oregon’s harvest season.
Key Collaborators and Locations
The study is a collaborative effort, with significant support from Coleman Agriculture, a seventh-generation hop grower, and Celebrate Oregon Beer, a non-profit dedicated to enhancing Oregon’s reputation as a premier beer destination. Together, they are facilitating the collection of public feedback from breweries located in Bend, Eugene, Corvallis, and Portland.
Participating breweries, including Block 15 Brewing in Corvallis, Breakside Brewery in Portland, ColdFire Brewing in Eugene, and Deschutes Brewery in Bend, will offer participants a complimentary four-ounce pour of a specially brewed fresh hop beer. To contribute, patrons simply need to complete a brief, five-minute, 15-question survey using a QR code provided at the brewery. These anonymous responses will directly inform Dr. Shellhammer’s laboratory findings.
Building on a Legacy of Hop Innovation
Oregon State University has a long-standing commitment to advancing hop science and brewing innovation. Dr. Shellhammer’s own research has extensively explored how hop components, terroir (the environmental factors influencing hop growth), and harvest timing affect beer quality. Previous OSU studies, often in partnership with entities like Coleman Agriculture, have demonstrated that hops grown in different regions or soil types yield beers with distinct sensory profiles. This new study builds upon that foundation, focusing specifically on the nuances of fresh, un-kilned hops.
The Public’s Contribution to Brewing Discovery
The “Drink Beer for Science” initiative highlights the crucial role consumers play in scientific advancement. By sharing their perceptions and preferences, participants contribute to a data set that will help identify key chemical compounds and sensory attributes associated with exceptional fresh hop beers. This public involvement not only enriches the research but also fosters a deeper connection between brewers, growers, and beer lovers.
Advancing Oregon’s Beer Culture
The findings from this study are expected to provide invaluable insights for brewers seeking to optimize their fresh hop beer recipes and for hop growers looking to cultivate varieties that best express their unique characteristics. As Oregon navigates evolving market trends, understanding the science behind its iconic seasonal brews is vital for continued innovation and economic growth in the state’s significant beer industry. This news underscores Oregon’s dedication to both the art and science of craft beer, ensuring that the unique flavors of the fresh hop season are not only celebrated but also deeply understood.
