WEBINAR RECORDING October 16, 2020
Terroir, or regional identity, is the concept where unique flavor and quality characteristics of different crops or products relate to their place of origin.
Consumers may be familiar with terroir because the winegrape and winemaking industries have studied and successfully marketed wines using this concept.
In an ongoing collaboration among Oregon State University, Coleman Agriculture (a sixth generation hop grower) and Red Hills Soils (a team of researchers and hop growers) carried out a first-of-its-kind study of regional variation of hops grown in the Willamette Valley.
This presentation will...
- Highlight how hops are grown and their importance in brewing
- Explore our findings that suggest regional variation exists for hops grown in the Willamette Valley
- Discuss what this may mean for the consumer of beers made with Oregon hops
Dr. Shellhammer is the Nor’Wester Endowed Professor of Fermentation Science in the Department of Food Science and Technology at Oregon State University.
His brewing research investigates hops, beer quality and the origins of hop aroma and flavor in beer.
John and Liz Coleman are a co-owners of a sixth generation hop farm located in the Willamette Valley, Oregon who seek to identify growth opportunities within the hop industry and the development of strategic initiatives to enhance contemporary agri-business partnerships.
