Dr. Thomas Shellhammer is the newest member of the Brewers Association (BA) quality subcommittee.
Dr. Shellhammer is the Nor’Wester Professor of Fermentation Science at Oregon State University as well as current president of the American Society of Brewing Chemists (ASBC). As an internationally recognized expert in hops chemistry, he has written or contributed to 40 peer-reviewed articles focusing on the contribution of hops to beer flavor, foam and flavor stability.
“As the current president of the ASBC, I look forward to working with the BA quality subcommittee to help advance beer quality within the craft brewing industry,” Shellhammer said. “What I bring to the table is the scientific, statistical and technical perspectives of an academic brewing scientist combined with the insight of technical resources already available from within the ASBC.”
The BA technical committee formed the quality subcommittee in the fall of 2014 to conceptualize and facilitate the continual pursuit of beer quality for craft brewers. The technical committee selected a diverse group of brewing professionals to take on the task of supporting and advocating for quality. The purpose of the group is to provide a framework for quality to craft brewers and to provide guidance to achieve the vision of a membership that consistently produces beer of high quality.