Broadcast Date: May 13, 2014 | 12:00 PM EDT
View the Webinar
About the Webinar
This webinar will include a discussion of methods of evaluating hop aromas, hop-derived flavors and their origins, and major hop varieties and their most common sensory descriptors.
Raw material evaluation is an important practice every brewery should take to maintain consistency and quality in the finished product. Hops are a key flavoring component to beer and with many new varieties coming to the market it is important to know how to evaluate and describe different hop aromas. In this webinar we will discuss methods of evaluating hop aroma and key aroma descriptors of major hop varieties. Fresh and aged aromas will be highlighted in this webinar.
About the Presenter
Victor Algazzali is a master’s degree student in Thomas Shellhammer’s lab in the Department of Food Science and Technology at Oregon State University (OSU). His research encompasses sensory science, flavor chemistry, hops, and beer. He has researched the bitterness quality of hop acids, the flavor development of sour beer, and the oxidized aroma of noble hops. Prior to joining the food science program at OSU, Victor earned a B.S. degree in food science at the University of California, Davis. During his time at UC Davis Victor worked in a sensory science lab assisting with consumer studies, descriptive panels, and sensory statistics. Victor spends his free time playing soccer, camping, and brewing beer.
