Dr. Ron Beatson, a retired hop breeder known for his work at Plant & Food Research, joins Dr. Tom Shellhammer from Oregon State University, who studies hop oils and terroir. They explore how genetics and terroir influence hop flavors, uncovering the origins of aromas like onion and garlic. The dynamics of harvesting Nelson Sauvin and the use of cover crops for soil health are discussed, alongside unique aroma profiles and their connections to cannabis. This engaging chat highlights the significant role of New Zealand in the global hop landscape.
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insights INSIGHT
Hop Variety and Terroir
Hop variety is the most important factor, influencing the range of possible flavors.
Terroir and maturity are the next most important factors, with maturity being more impactful within a region.
insights INSIGHT
Late Picking and OG Aromas
Some hops develop onion/garlic (OG) aromas when picked late, especially those with strong thiol characters.
This is noticeable in Citra, Mosaic, and Simcoe, but not Cascade or Willamette.
question_answer ANECDOTE
Essential Oil Profiling
Tom Shellhammer and Ron Beatson discussed hop essential oil profiles and using multivariate statistics.
This helps determine key aroma elements and if a variety matches the desired target.
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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 Harfest event (with Dr. Ron Beatson) and on his own at the Freestyle HopsHāpi Symposium.
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:
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