Craft Beer & Brewing Magazine Podcast

406: Dr. Tom Shellhammer and Dr. Ron Beatson Discuss the Impacts of Genetics, Terroir, and Pick Timing on New Zealand Hops

Mar 28, 2025

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.

01:13:19

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Episode guests

Tom Shellhammer

Dr. Ron Beatson

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Quick takeaways

The genetic makeup of hop varieties fundamentally determines their flavor profiles, making genetics essential for brewers to understand hop characteristics.

Environmental factors like terroir, soil composition, and UV exposure significantly influence the unique aromas of New Zealand hops, showcasing regional differences.

Harvest timing is crucial in shaping hop aromas, as picking at different maturities can drastically alter the presence of specific aromatic compounds.

Deep dives

Understanding Hop Terroir

The concept of terroir in New Zealand hops plays a significant role in influencing the unique flavors and aromas that characterize these hops. Factors such as soil composition, geographic location, and climate contribute to distinct expressions of hop qualities. For example, soils in the Motueka area differ markedly from those in the Tapuera Valley, impacting how hops mature. These variances mean that even hops grown in close proximity can exhibit different sensory profiles due to their specific growing conditions.

Intro

4min

Exploring Terroir: Insights from New Zealand's Hop Landscape

4min

Exploring the Unique Flavors of New Zealand Hops

3min

The Hop Harmony: Genetics and Terroir in New Zealand

19min

Exploring Aroma Diversity in Hop Varieties

6min

Exploring Hop Aromas: Genetics and Terroir

27min

Exploring New Zealand Hops

6min

Embracing New Zealand Hops

4min

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 Hops Hāpi 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.

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