Deschutes Director of Product Development Veronica Vega

Join me as I talk with Veronica Vega, Director of Product Development for Deschutes Brewery in Bend Oregon.  We will explore how Deschutes uses biotransformation techniques in their brewing process, how hop flavors drive their recipe development, and their work with experimental hops.  Biotransformation is the interaction active yeast has with hop oils which leads to the production of new flavors that weren’t originally present.  Learn more about this and hop flavors when I sit down with Veronica Vega.

Biotransformation techniques used in the brewing process

Recipe development to achieve specific hop flavors

Farmers experimental hop programs and hop selection

Biotransformation in the pilot brewing system

Question and Answer: Veronica will answer your questions in the second half.

Henry "Thank you for the great presentation!! Excellent content!!!"

Lou: "great presentation Doug. Both educational and entertaining. I've learned a lot on a style I love!"

Erin: "I can't thank you enough, - cheers to you!"

Veronica has worked in the craft beer industry for 15 years after switching paths from biological fieldwork. She landed in Bend, Oregon where she got her foot in the door at Deschutes Brewery. There she found a way to combine her love of science, art, and community building to form an obsession for craft beer creation and culture. Her craft beer journey began first as a tour guide, then as a production brewer, head brewer of the Bend pub brewery, and became the first Latina to hold the role of Brewmaster. Her current role is Director of Product Development where she contributes as a member of senior leadership and works to bring killer beers from idea to commercialization.

Deschutes Brewery - How Hop Flavors Drive Recipe Development