Publications
Patents
2023 – Aqueous hop products and processes for imparting flavor and aroma to beverages. Alex Byelashov, Victor Algazzali, Philip Chou, Michael Visgil, Brian Buffin
https://patents.google.com/patent/US20200397029A1
2020 – Hop extraction products and processes for improved beverage fermentation and
flavor. Alex Byelashov, Mark Bossert, Virgil McDonald, Michael Visgil, Victor Algazzali, Wendy Lopez
https://patents.google.com/patent/US20230183621A1
Sensory Methods
ASBC Methods of Analysis. Sensory Analysis-15 Hop Tea Sensory Method
https://www.asbcnet.org/Methods/Methods/SensoryAnalysis-15.pdf
ASBC Methods of Analysis. Sensory Analysis-16 Hop Grind Sensory Method
https://www.asbcnet.org/Methods/Methods/SensoryAnalysis-16.pdf
For ring study validation see below:
2016 – Hop tea sensory method. Amanda Benson1,Victor Algazzali2, Lindsay Barr3, Tiffany Pitra4; (1)Deschutes Brewery, Bend, OR, U.S.A.; (2) John I. Haas, U.S.A.; (3) New Belgium Brewing Company, U.S.A.; (4) Hopsteiner, U.S.A.
https://www.asbcnet.org/events/archives/2016/proceedings/Pages/169.aspx
Masters Thesis
2016 – Bitterness Intensity of Oxidized Hop Acids: Humulinones and Hulupones. Victor Algazzali (1) and Thomas Shellhammer, Oregon State University, Corvallis, OR, U.S.A. J. Am. Soc. Brew. Chem. 74(1):36-43, 2016.
https://www.asbcnet.org/publications/journal/vol/2016/Pages/ASBCJ-2016-1130-01.aspx
Download from me -> https://drive.google.com/file/d/10fmetDiAHzsrHD29EHi5unwI1-7ahF33
Webinars
2018 – Raw Hop Quality Assurance – from Selection to Brew Kettle. Victor Algazzali1, Meghan2 Peltz, Andrew Reyes2; (1) John I Haas, Inc., (2) Sierra Nevada, Inc. Chico, CA
https://www.asbcnet.org/lab/webinars/webinars/Pages/RawHopQualityAssurance.aspx
2014 – ASBC Hop Flavors Webinar. Victor Algazzali; (1) Oregon State University, Corvallis, OR
https://www.asbcnet.org/publications/webinars/Pages/2014-5-13.aspx
PresentationS
2019- Sensory Methods of Analysis Dive-In. Bob Galligan1, Victor Algazzali2, Kaylyn Kirkpatrick3; (1) Surly Brewing Company (2) John I. Haas, Inc. (3) Cornell University, Department of Food Science.
2018 – Development and Implementation of Hop Flavor Reference Standards for Sensory Training. Victor Algazzali1, Elisabeth Wiesen2, Christina Schoenberger2, Mark Zunkel2 ; John I. Haas, Inc. (2) Joh. Barth & Sohn GmbH & Co. KG
https://asbc.confex.com/asbc/2018/meetingapp.cgi/Paper/1832
2018 – Hop Lexicon – An Industry Sourced Sensory Language to Describe Hop Flavor. Victor Algazzali1, Lindsay Barr2, Cindy-Lou Lakensburges3, Mark Zunkel4; (1) John I Haas, Inc. (2) New Belgium Brewing Co. (3) ABInBev (4) Joh. Barth & Sohn GmbH & Co. KG https://asbc.confex.com/asbc/2018/meetingapp.cgi/Paper/1810
2017 – Supercritical CO2 hop extract improves brewery process yield over hop pellets. Michael Visgil, Virgil McDonald, Victor Algazzali, Alex Byelashov – John I. Haas, Inc. Yakima, WA https://www.mbaa.com/meetings/archive/2017/proceedings/Pages/71.aspx
2017 – Sensory analysis of beer made with 2200 vs. 3700 PSI CO2 hop extracts. Victor Algazzali, Michael Visgil, Wendy Lopez, Cheryl Ermey, Alex Byelashov – John I. Haas, Inc. Yakima, WA https://www.mbaa.com/meetings/archive/2017/proceedings/Pages/72.aspx
2017 – The language of hops – Practical applications of a tasting scheme for hop flavor. Zunkel, M. D.1, Drexler, G.1, Algazzali, V.2, Kostelecky, T.2, Hinz, S.1, Munoz Insa, A.1 and Schoenberger, C.1; (1) Joh. Barth & Sohn GmbH & Co. KG, Nuremberg, GERMANY, (2) John I. Haas, Inc.
https://www.asbcnet.org/events/archives/2017ASBCMeeting/proceedings/Pages/38.aspx
2016 – Aroma Properties of Lager Beer Dry-Hopped with Oxidized Hops. Daniel M. Vollmer, Victor Algazzali, and Thomas H. Shellhammer (1), Department of Food Science & Technology, Oregon State University, 100 Wiegand Hall, Corvallis, OR 97331, U.S.A. J. Am. Soc. Brew. Chem. 75(1):22-26, 2017. https://www.asbcnet.org/publications/journal/vol/2017/Pages/ASBCJ-2017-1287-01.aspx
2016 – Sensory bitterness quality of oxidized hop acids: Humulinones and hulupones. M. Peltz1, V. Algazzali2, T. Shellhammer1; (1) Oregon State University, Corvallis, OR, U.S.A.; (2) John I. Haas, Yakima, WA, U.S.A.
https://www.asbcnet.org/events/archives/2015Meeting/proceedings/Pages/50.aspx
2015 – Comparison of quality: Freeze Dried versus Kiln dried Cascade hops. Victor Algazzali1, Martin Hodel1, Scott Garden1; (1) John I. Haas, Yakima, WA, U.S.A.
https://www.asbcnet.org/events/archives/2015Meeting/proceedings/Pages/62.aspx
2013 – The impact of pro-oxidative storage conditions on the aroma profile of Hallertauer Mittelfruh hops. Victor Algazzali1, Daniel Vollmer1; (1) Oregon State University, Corvallis, OR
https://www.asbcnet.org/events/archives/2013Proceedings/Documents/Presentations/74_Algazzali.pdf