2^nd International Brewers Symposium 
on Hop Flavor and Aroma in Beer​

August 25–28, 2017
Oregon State University
Corvallis, Oregon, U.S.A.

Day 1​

History of Hop Aroma Research
Christina Schoenberger

Instrumental Analysis of Hop Aroma in Beer: On the Challenges of Transforming a Research Application into a QC Tool
Nils Rettberg

4-Mercapto-4-Methyl-2-Pentanone in Hops: Impact of Variety and Provenance
Martin Steinhaus

Sensory Investigations Concerning the Hop Aroma Profile of Beers Produced with the New German Aroma Hop Varieties
​Frank-Jürgen Methner

Cultivation Conditions of Saaz Hops for Creating Attractive Hop-Derived Taste and Aroma in Beer
Takako Inui

Day 2

How to Monitor Positive Aromatic Thiols During Winemaking and Brewing
Aurélie Roland

Free and Bound Polyfunctional Thiols and Terpenols in Dual-Purpose Hop Varieties: First Evidence of Cysteine and Glutathione S-Conjugates
Sonia Collin

Construction of an Aroma Simulation Model of Pilsner Beer
Toru Kishimoto

Hop and Hoppy Aroma: Comprehensive Characterization of Hop Essential Oils and Hoppy Aroma of Beer
Filip Van Opstaele

Behavior of Hop-Derived Flavor Compounds During Beer Production and Their Contribution to the Varietal Aroma of ‘Flavor Hop’
Kiyoshi Takoi

Controlling Dry-Hoppy Flavor in Beer
Thomas H. Shellhammer