Hop & Brew School®: Survivable Compounds
How can I have more control over the aroma characteristics in my finished beer? Join the Yakima Chief Hops Technical Solutions team as they discuss recent research in beer soluble hop compounds, specifically flavors and aromas that survive into finished beer. In the webinar, Spencer Tielkemeier – Brewing Innovations Lead, Pat Jensen – Director of Research and Development, and Tessa Schilaty – Sensory Research Coordinator, will discuss the recently released Survivable Compounds Handbook.
Utilizing GC-QTOF and GC-SCD technology, the Yakima Chief Hops R&D Team is able to quantify concentrations of beer-soluble compounds within hop varieties, creating a framework that helps brewers utilize hop varieties to their maximum effect. This research provides a massively important link in bridging the gap between raw hop aromas and finished beer aromas.
Download Presentation: HBS Survivable Compounds
Email [email protected] if you have any questions.
Patrick JensenDirector of R & D
Patrick Jensen has been with YCH for more than three years. He was born in Yakima, Washington and knew nothing of hops and beer until he graduated from Central Washington University with a B.S. in chemistry in 2004. He owned a Thai restaurant where he was the head chef, but soon after graduation ended up in the hop industry. He has managed several hop quality laboratories since, and now manages the research and development laboratory for YCH. He works to develop analytical methods for hop and brewing research and provides technical expertise to our growers, production processes, quality control and sales team. Pat believes all beer is great, because…can you believe brewers pay me to do what I love? He lives in Yakima, Washington with his wife, daughter and twin autistic sons. You can reach him at: [email protected]
Spencer TielkemeierDirector of Sales- North America
Spencer Tielkemeier is the Director of Sales- North America for Yakima Chief Hops. He spent 9 years in as a production brewer in Austin, TX, specializing in hop-forward and continental lager styles. Since joining YCH Hops, Spencer has been a key part of their Brewing Innovations team, developing new products, honing best-practices for product usage, and providing tailored customer support in challenging product application scenarios. Spencer believes the best beer pairing is made where hops meet disc golf. He lives in Yakima, WA with his wife, daughter, and dog. You can reach him at: [email protected]
Tessa SchilatySensory Research Coordinator
Tessa is a Seattleite who brewed beer in Sweden, Germany, Chile, and Scotland before graduating from Heriot-Watt University with an MSc in Brewing and Distilling. She is now helping to further develop the YCH sensory program with a special emphasis on beer sensory. Tessa coordinates with Yakima Chief Hops’ sensory team and brewing partners to design, execute, and report on experiments which help further our collective understanding of hops and beer flavor. When trying to explain her job to strangers at a dinner party, Tessa describes what she does as “Drinking beer, but for science”.
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