Brewing Hoppy Beers and Targeting Flavor not Varietal

Broadcast Date: Wednesday, March 15th, 2017 | 11:00 a.m. - 12:00 p.m.

Watch the On Demand video here!
(available to MBAA members only)​

Presenter: ​Ben Edmunds, Breakside Brewery, Portland, Oregon


This webinar makes the case for designing hoppy beers around flavor and aroma targets as opposed to designing beers around certain hop varieties. It explains how hops can be used as a means rather than an end unto themselves.

The webinar will cover why this is an effective strategy for designing hoppy beers, how 
Breakside Brewery has implemented this practice with its core brands, how other breweries might begin to use this approach, and how this approach can inform how breweries buy, contract and select hops.

All production and brewpub brewers, anyone associated with contracting hops for a brewery, supply chain specialists, and/or head brewers would greatly benefit from attending this webinar!

What attendees will take away:

  • ​How and why “true to brand” standards for a brewery can inform their use of hops
  • How and why targeting flavor/aroma specs rather than particular hop varietals is good for QA and for business
  • How to develop true to brand and targeted flavor/aroma specs for your brands

About the PresenterBen Headshot.jpg

Ben Edmunds, Breakside Brewery, Portland, Oregon
Ben is Brewmaster at Breakside Brewery in Portland, OR. His beers have won medals at both the Great American Beer Festival and World Beer Cup. He was educated at the Siebel Institute and Yale University. Currently, he is the President of the Board of Directors of the Oregon Brewers Guild, and also a visiting lecturer in brewing science at Lewis & Clark College. As founding brewmaster of Breakside, he helped grow the company from a small brewpub into a successful regional brewery.
​​​​ ​​
​​