This seminar includes a lecture series and roundtable discussion, with each lecture being a brief overview of relevant research, followed by a moderated question and answer session.

As a follow-up to the 2020 CBC Online Hop Creep panel, this seminar educates brewers on what new information we have learned and what we still do not know about hop creep. Tom Shellhammer of Oregon State University (OSU) leads a discussion offering approaches to measuring hop creep, as well as ways to manage the effects in a production brewery. Hear the perspective of three breweries of varying size, with Vinnie Cilurzo of Russian River, James Bruner of Creature Comforts, and Lauren Torres of Bel’’s each discussing their brewery’s take on hop creep and the freshening power of hops. Ricky Molitor of OSU presents their newest strategies for cellar mitigation of hop creep, useful to small brewers everywhere. From the supplier perspective, hear how Nick Harris and Berkeley Yeast can help brewers select the right yeast for hop creep.

Speakers touch on the topics of:

• Hop-related processes and techniques
• Beer maturation techniques, including benefits and equipment consideration
• Alternatives to CO2 for purging tanks and limiting CO2 usage in general
• Best practices for managing multiple yeast strains
• Integrating quality control measures into the product development process

Learning Objectives:

• Learn simple methods any brewer can use to determine the amount of additional fermentation they may experience from hop creep
• Discuss how to implement brewing practices to manage the effects of hop creep before beer leaves the brewery
• Identify hop-related properties that impact hop creep potential