Dr. Tom Shellhammer, the Nor’wester Endowed Professor at Oregon State University, joins the discussion on hop creep, a phenomenon affecting beer fermentation. He dives into recent research uncovering how enzymes in hops can alter dextrins into fermentable sugars, impacting beer quality and stability. The conversation also highlights the importance of collaboration between brewers and researchers. Alongside fascinating anecdotes from industry conferences, Shellhammer shares insights on managing hop complexity and the significance of timing in hops during harvest.