Dr. Scott Lafontaine is currently exploring the chemical and sensorial drivers of American consumer preference towards beer and wine as a postdoctoral scholar in Dr. Hildegarde Heymann’s laboratory at the University of California Davis in the Department of Viticulture and Enology. He was recently awarded a Humboldt Research Fellowship for Postdoctoral Researchers and will start his research stay with the Versuchs- und Lehranstalt für Brauerei in Berlin (VLB) e.V. in July 2020 focused on beer flavor stability. He defended his Ph.D. in December 2018 under the direction of Dr. Thomas Shellhammer at Oregon State University in the Department of Food Science and Technology. His dissertation focused on investigating the dynamics of different harvesting and processing factors on dry-hop beer flavor with an emphasis on examining the major American hop varieties grown at the time: Cascade, Centennial, and Chinook. He also holds an M.S in Chemistry from Oregon State University focused environmental analytical chemistry and an M.S. in Biotechnology from Kean University.
September 30th, 2019 | 46 mins 4 secs
We dig into a couple of peer-reviewed papers from the Master Brewers Technical Quarterly that help us navigate the complexities of hop aroma and make better beer.