Whether you’re a small craft brewer or managing large-scale production, you’ll come away with a clearer understanding of how modern hop science can deliver greater confidence, repeatability, and creativity in every brew.
Topics Covered
- The evolution of hop quality – from subjective selection to data-driven consistency
- How hop breeding, chemistry, and sensory analytics have changed the definition of “quality”
- Why flavor predictability matters as much as variety
- Overview of Sensory Plus™: four-step process ensuring true-to-type flavor and aroma consistency
- Democratizing hop selection: how Haas made selection accessible to all scales
- How sensory-crafted profiles work—data-driven lots categorized by flavor type
- Overview of LupoCORE™ as an enhanced T90 pellet for consistent performance
- Real-world brewer outcomes: better hop expression, no process change, greater consistency
Guests
- Ryan Bruchey, Director of Brewery Operations, TailGate Brewery
- Jeremy Moynier, Sr. Manager of Brewing Innovation & Supply Chain, Sapporo-Stone Brewing
- Jeff Dailey, Sensory Manager, Brewing Solutions Team, John I. Haas
- Josh Vigansky, Director, Products & Portfolio, Commercial Team, John I. Haas