Page 2 - Tom Shellhammer News Today

Researchers at Oregon State University have developed genetically modified yeast that creates more aromatic beer.

Researchers at Oregon State University have developed genetically modified yeast that creates more aromatic beer.

CORVALLIS, Ore. – Oregon State University brewing researchers and a team of bioengineers have shown that a genetically modified yeast strain can alter the fermentation process to create beers with significantly more pronounced hop aromas. “These findings could be extremely useful in creating new beer flavors and increasing the number of tools brewers have at their disposal for

Researchers in Oregon and Washington are studying how the microbiomes and climates of the states contribute to the terroir of hops, an essential ingredient in beer.

Hop growers hope understanding hop terroir will give brewers — and drinkers — a deeper understanding of the nuances of their beer

Researchers found the same variety of hops grown in Oregon and Washington produced different aromas and flavor profiles in beer.

Researchers found the same variety of hops grown in Oregon and Washington produced different aromas and flavor profiles in beer.

The same variety of hops grown in Oregon and Washington produced different aromas, chemical properties and flavor profiles, researchers found.

A recently released report confirms what brewers have always known. Hops are impacted by terroir. How might this impact consumers?

OSU study finds hops grown in different regions turn out differently, even if they're the same type of hop.