Thomas Shellhammer

Thomas Shellhammer serves as the Nor'Wester Endowed Professor of Fermentation Science within the Department of Food Science and Technology at Oregon State University's College of Agricultural Sciences. His distinguished career spans over two decades at OSU, preceded by academic positions at The Ohio State University. As an internationally recognized expert in hops chemistry, his research significantly impacts brewing science globally.

Dr. Shellhammer earned his B.S. (1987), M.S. (1989), and Ph.D. (1996) in Fermentation Science, Food Science, and Food Engineering respectively from the University of California, Davis. His scholarly trajectory includes prestigious appointments as a Fulbright Scholar and Alexander von Humboldt Fellow at the Technical University of Berlin during 2008-2009.

His research primarily investigates hops chemistry, beer flavor stability, and the chemical origins of hop aroma in beer. Current projects focus on hop oil component contributions to hoppy beer characteristics, regional identity of hops, and enzymatic processes during dry-hopping. His work bridges agricultural practices with final beer quality, examining how nitrogen fertilization, kilning temperatures, and regional growing conditions affect hop chemistry and beer characteristics.

Analysis of his recent publications reveals a strong emphasis on hop terroir, enzymatic activity in hops (particularly dextrin-reducing enzymes), and the chemical basis of hop aroma. His research increasingly addresses sustainability concerns in brewing, including energy consumption during hop processing and nitrate accumulation from agricultural practices.

• Agricultural Research Foundation Distinguished Faculty Award (2022)
• Award of Merit, Master Brewers Association of the Americas (2021)
• International Order of the Hop (2019)
• Fellow, Institute of Brewing and Distilling (2013)
• Fellow, Institute of Food Technologists (2012)
• Alexander von Humboldt Senior Research Scholar (2008-2009)
• Fulbright Senior Scholar (2008-2009)

Dr. Shellhammer has served as President of both the American Society of Brewing Chemists and the District NW Master Brewers Association of the Americas. He currently sits on the Board of Examiners for the Institute of Brewing and Distilling in London. His educational contributions include developing senior/graduate level courses on brewing science and technology, as well as courses examining the history, economics, and culture of alcoholic beverages. His research program receives support from multiple industry organizations including the Hop Research Council.

His laboratory at Oregon State University focuses on hop chemistry analysis, beer sensory evaluation, and the biochemical processes affecting beer quality. The research group collaborates extensively with hop growers, breweries, and agricultural researchers throughout the Pacific Northwest and internationally, particularly examining how regional growing conditions affect hop chemistry and beer characteristics.