Virtual Meeting of the Princeton ACS Section
Tuesday, May 10, 2022; 6:00 pm via GoToMeeting
An Evening of Hops and Beer Chemistry
“Creating Flavor for an Ever-Evolving Craft Beer Industry: Breeding and Production of New Hop Varieties”
Marshall Ligare, John I Haas, Inc.
and
“How the Mighty Hop Brings Flavor To Your Favorite Brew”
Kelly Carroll Jr and Dana Daneker Gasiorowski, International Flavors & Fragrances, Inc.
Abstracts:
Creating Flavor for an Ever-Evolving Craft Beer Industry - The known historical record of beer production dates back over 2,500 years. Although the use of hops in brewing seems ubiquitous to most beer consumers today, the modern IPA is a very new style in the history of beer. This shift in craft beer styles was driven by consumer preference and the availability of new hop varieties to create citrusy and fruity flavors. This presentation will cover the production of modern flavor / aroma hops from seed to beer, including modern industrial practices for breeding, growing, processing and chemical analysis.
The Mighty Hop - Many of us grab our favorite craft brew anticipating the reward of amazing aroma, great flavor, unique taste, and refreshment, few of us truly understand the drivers of these unique aromas and tastes. The art of brewing is constantly evolving to include interesting new varietals of Hops (Humulus lupulus) which drive significant and unique flavor profiles. Hops contain a complex blend of essential oil, terpenes, alpha and beta acids, flavonoids, lipids, polyphenols, minerals, protein, and cellulose, the building blocks taking the mighty Hop from a lovely Cone to a rainbow of flavor. These reactions are complex, involving thermal and enzymatic degradation with many flavor compounds being created through further isomerization, oxidation, esterification, and hydrolysis. We will be discussing some of our favorite and most flavorful hops derived molecules. Whether you prefer your brew to be bitter with high citrus character or more mellow and fruity, you will gain a deeper appreciation for the power of this beautiful natural product.
Biographies:
Marshall Ligare is currently a PhD Research Scientist with John I Haas, where he studies hops and beer chemistry for product development, agronomy and breeding of new hop varieties. He received his PhD in Physical and Analytical chemistry from UC Santa Barbara in 2015, where his graduate work investigated the structure-function relationships contributing to UV protection in DNA. After which, he completed a post-doc as a Research Associate at the Pacific Northwest National Laboratory, where he developed novel mass spectrometry instrumentation and methods of analysis for the Department of Energy for real-time monitoring of gold nanoparticle synthesis for green catalyst applications. His original interest in chemistry came from an enjoyment of aromas in natural products. He is also an avid homebrewer for over ten years prior to joining John I Haas Inc.
Kelly Carroll Jr. has a B.S. in Food Science from Rutgers University – Cook College. He is a Flavorist II at IFF, where he has been a part of the flavor industry for 11 years. He became a certified flavorist as a member of the Society of Flavor Chemists in 2017. Kelly works primarily on alcoholic beverages with a concentration in citrus tonalities. He is an avid beer drinker and loves to discover new brews. In his free time, he enjoys camping, gardening, star gazing, and golfing.
Dana Daneker Gasiorowski is a Principal Flavorist at IFF located in their Creative Labs in Dayton, NJ. Utilizing 1000’s of unique molecules, she creates flavors for a variety of beverages and foods. Dana has been working in the field of flavor science for over two decades, is a Certified member of the Society of Flavor Chemists and a long-time member of the American Chemical Society. She holds a BS in Biology from York College of Pennsylvania and an MS in Biotechnology from Johns Hopkins University. During her free time, Dana enjoys her family and the outdoors.
Registration: Registration for the meeting is required. A day prior to the meeting, all who have registered will be emailed the link to join the virtual platform. (Note: registration must be completed by 5PM, 5/10/22 to assure receiving the link.)
To register, please complete and submit the form below.: