The Bitter, Twisted Truth of The Hop - 50 Years of Hop Chemistry

Patrick Ting
MillerCoors Company
Milwaukee, Wisconsin

Friday, December 4

Location:

Klemmer's Banquet Center
10401 W. Oklahoma Avenue
Milwaukee, WI 53227

DIRECTIONS

6:00 PM - Social Hour
7:00 PM - Dinner
8:00 PM - Meeting and Program

Family Style Dinner:

(Prices include tax and gratuity)

Pot Roast of Beef
Mushroom Ravoli Marsala
Vegetable du jour
Potatoe du jour
Crisp Garden Salad with Raspberry viniagrette dressing
Rolls and butter
Ice Cream
Coffee, tea, or milk

Members/ Guests – $20.00
Post Doctoral Fellow – $15.00
Chemistry Students – $10.00

For dinner reservations, please call
Wendy Grober
414-229-4098
or
e-mail: wgrober@uwm.edu (subject="ACS Dinner Reservation")
by Monday, November 30, 2009
All are welcome. Come and hear the speaker without attending the dinner.

ABSTRACT

Hops (Humulus lupulus L.) are used worldwide as an essential flavoring ingredient for the brewing of beer. Most important constituents in hop lupulin glands are ?-acids (humulones) because they are precursors of beer bittering agents, iso-?-acids. Furthermore, lupulin glands also contain significant amounts of ?-acids and essential oil. Since 1950s Miller started the investigation of light stable beer in flint bottle, the fifty years hop chemistry has been evolved significantly. This presentation will address how hop chemistry impact the hop flavor, foam quality, anti-microbial property, and consistent bitterness in beer while increasing beer drinkability and extending beer flavor stability.

BIOGRAPHICAL SKETCH:

Patrick L. Ting started his hop research at Miller Brewing Company (now MillerCoors) in Milwaukee, Wisconsin in 1978. After receiving his B.S degree in chemistry from National Taiwan Normal University in Taipei, Taiwan, Patrick came to the United States to earn his M.S. degree in bio-analytical chemistry from Marquette University under Dr. N. Hoffman. He earned his Ph.D. in organic chemistry under W. T. Brady at the University of North Texas in Denton, Texas in 1976. From 1976 to 1977, he worked as a post-doctoral fellow with Dr. B. W. Griffin in the investigation of biological oxidation reactions at Southwestern Medical School at the University of Texas in Dallas, Texas.

HTML by: Holger Foersterling - holger@uwm.edu - November 05 2009 10:11:29.