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Ron Samia Recognized at European Brewing Convention Congress

Posted on Wednesday, July 3, 2024

Congratulations to Ph.D. Candidate and 2nd year ARCS Scholar, Ronald Samia, for being awarded Best Oral Presentation at the 39th European Brewing Convention (EBC) Congress and 6th Brewers Forum in Lille, France this past June 26-30, 2024. This is a huge accomplishment for Ron, Oregon State University (OSU), the OSU Department of Food Science & Technology, and the ARCS Foundation. 

The EBC is an organization that supports the guidance and governance of the brewing industry and research institutions in Europe, a continent that holds the top producers and consumers of beer in the world. The EBC congress is a biennial meeting for scientists and technologists in the brewing science fields to present and discuss new technologies and pressing challenges of the current industry; it is known as one of the most anticipated meetings of its kind worldwide. 

Those that are invited to present include academic researchers, as well as malting, hops, yeast, and beer fermentation companies and institutions. Presenters from other universities included UC Davis and Univ. of Arkansas, and European institutions including KU Leuven, UGent, UCLouvain, TU Berlin, and Univ. of Nottingham to name a few. There were also big brewery names such as Anheuser-Busch InBev, Heineken, Tsingtao, Asahi, Sapporo, Kirin, and Suntory showcasing presentations and exhibitions alike. Fermentis, the largest global yeast producer, was the main sponsor for this years' event.

Ron is a 3rd year PhD student, now Candidate, in the Shellhammer (Brewing Science) Lab at OSU under his advisor, Dr. Thomas H. Shellhammer.  The lab focuses on the chemical and sensory aspects of brewing raw materials can impact beer flavor and quality. Ron’s research focuses on how yeast and hops interact with each other during beer fermentation impacting flavor.  At the EBC congress, Ron presented his research findings on how yeast strain and fermentation temperature during fermentation can affect polyfunctional thiol formation in beer, a family of compounds known to impart unique fruity and tropical aromas and flavors.