Brewing research at OSU examines how raw materials, brewing processes, packaging and post-packaging handling influence the production efficiency and quality of beer. We combine chemical, physical, and microbiological analyses with an analytical approach to sensory evaluation to answer both fundamental and practical questions posed by the brewing industry. Examples of on-going projects include:

  1. The influence of production practices and harvest maturity of hops on beer quality
  2. Factors affecting the physical and flavor stability of beer
  3. Sustainability of brewing processes, notably dry-hopping
  4. Characterizing the chemistry and sensory impact of new hop cultivars