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?

Jamie Bogner Sep 2, 2022 - 6 min read

Tom Shellhammer’s research has been crucial for helping brewers, as well as barley and hop growers, gain deeper understanding of brewing ingredients and how they actually work. As a food science professor at Oregon State University, he’s led critical studies, including a well-known study on hop creep. His latest project is a wide-ranging, multiyear study to understand the impact of terroir on hops, and the results of the first year of the study have just become available. In this episode, Shellhammer discusses the study—what they studied, how they studied it, what the results show, and what we have yet to understand.

Along the way, Shellhammer discusses:

One takeaway? Leaning on hop variety alone is a not a perfect measure. As Shellhammer says, “the variation between these two regions was as large as the variation between the two hop varieties.”

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Jamie Bogner is the Cofounder and Editorial Director of Craft Beer & Brewing Magazine®. Email him at [email protected] .

For De Ranke, looking back was looking forward. When the Belgian beer industry was minimizing bitterness, De Ranke embraced it instead, carving out a hop-forward niche that’s been influencing fellow brewers for nearly three decades.

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