Rocky Mountain District and ASBC Wild West Chapter
Joint Technical Meeting
Thursday, November 6, 2008
6:30PM-7:00PM

MillerCoors
6th Floor Auditorium
13th & Ford Streets
Golden, Colorado 80401

Author/Presenter:

David S. Ryder
Vice President, Brewing & Research
MillerCoors
3939 West Highland Boulevard
Milwaukee, Wisconsin 53208
E-mail: ryder.david@millercoors.com
www.millercoors.com

Title:
The Bitter, Twisted Truth of the Hop

Abstract:
In the last 50 years, hop chemistry has profoundly transformed brewing technology towards the production of malt beverages of higher quality, increased consistency, and improved economics. The advent of liquid/supercritical CO2 extraction provided an organic chemical-free process for development of a plethora of novel downstream hop products. The development of these and other advanced hop products created knowledge to invalidate the International Bitterness Units (IBU) method for determining bitterness quality, obsolete the traditionally held view of the importance of co/n ratio of a-acids for foam potential, and radically improve both light and flavor stability in beer. In this regard, we will explore the exploitation of water soluble substances in hops for uncovering flavoring glycosides as true hop flavor precursors and also demonstrate the role and importance of hop polyphenols for enhancing beer flavor shelf-life.

C.V. - Brief:
Born in Hammersmith, England, to an English mother and Irish father, David is a self-described genetically modified organism (!) which might account for his very varied, eclectic and complex brewing career to date via England, Africa, China, Belgium and the U.S. to his present position at MillerCoors. David is immediate past-president of the Institute of Brewing and Distilling (IBD), past-president of the American Society of Brewing Chemists (ASBC), past-chairman of an EBC sub-group for emerging fermentation systems and immobilized enzymes/cells, and has been celebrated in the Wall Street Journal (“Dr. Bubbles”) for his activities in the brewing industry. Come and join David for what promises to be a highly interesting “romp” through hop chemistry!