Dr. Shellhammer is the Nor’Wester Professor of Fermentation Science and is an internationally recognized expert in hops chemistry. His lab studies the contribution of hops to beer flavor, foam and physical & flavor stability. Current projects include investigating specific hop oil component contributions to hoppy aroma and flavor in beer. During the 2008-2009 academic year he conducted research and taught brewing science at the Technical University of Berlin as a Fulbright Scholar and Alexander von Humboldt Fellow. Since 2007 he has served on the Board of Examiners for the Institute of Brewing and Distilling in London, England. He a Fellow of Institute of Food Technologists and the Institute of Brewing and Distilling.
Dr. Shellhammer is the Nor’Wester Endowed Professor of Fermentation Science in the Department of Food Science and Technology at Oregon State University where he leads the brewing science education and research programs. His brewing research investigates hops, beer quality and the origins of hop aroma and flavor in beer. He teaches senior/graduate level courses on brewing science and technology as well as others on the history, economics, technology and culture of wines, beer and spirits. He is a former President of the American Society of Brewing Chemists, the former President of the District NW Master Brewers Association of the Americas, and currently serves on the Board of Examiners of the Institute of Brewing and Distilling. He is a Fellow of the Institute of Brewing and Distilling and the Institute of Food Technologists. Dr. Shellhammer received his Ph.D. from the University of California, Davis in 1996 and worked as Assistant Professor of Food Science in the Department of Food Science and Food, Agricultural and Biological Engineering at The Ohio State University prior to joining Oregon State University in 2001.
American Society of Brewing Chemists
Master Brewers Association of the Americas
Institute of Brewing and Distilling
Institute of Food Technologists
B.S. 1987 - University of California, Davis, Fermentation Science
M.S. 1989 - University of California, Davis, Food Science
Ph.D. 1996 - University of California, Davis, Food Engineering
Oregon State University brewing researchers and a team of bioengineers have shown that a genetically modified yeast strain can alter the fermentation process to create beers with significantly more pronounced hop aromas.
His recent published study on hop terroir backs up what brewers have known anecdotally—that where a hop is grown can have significant impact in flavor and aroma. But just how much impact is possible, and what causes it?