Hāpi Symposium

Why Attend the Hāpi Symposium?

The Hāpi Symposium is more than a day of talks — it's a gathering of the world's leading hop minds, brewers, and researchers, set against the stunning backdrop of Sunrise Valley at the Freestyle Hops farm in Upper Moutere.

Whether you're deep into fermentation science, passionate about hop terroir, or simply chasing the freshest ideas in brewing innovation, this is the event to feed your curiosity and expand your network.

Join us to:

  • Hear cutting-edge insights from global experts in hop breeding, biotransformation, and sensory science

  • Get a first-hand look (and taste) at experimental hop lots from the Hāpi Research breeding programme

  • Participate in hands-on sensory sessions

  • Connect with like-minded brewers and industry pros from across the globe and Aotearoa

  • Discover practical tools and forward-thinking strategies to bring back to your own brew deck or lab

This is a rare opportunity to dive deep into the science and craft of hops — in the very fields where the future of flavour is being grown.

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2026 Hāpi Symposium in Nelson, Event cover Image

Hāpi Symposium 2026

The 2026 Hāpi Symposium was a day full of cutting-edge hop science and its practical application to brewing. 

Hāpi shared updates on our research:

  • Our latest understanding of thiols and how they fit in alongside terpenes and esters in the broader aroma picture

  • What aromas actually transfer from hop pellets into finished beers

  • How we're applying this knowledge at Garage Project to develop new beers

  • Our hop-breeding programme and new varietals on the way, including NZ02 and other hops which are pushing the upper-limits of thiol expression

Our guest speakers brought a wider perspective. Dr Tom Shellhammer spoke about the aging of aroma hops, Dr John Penno talked about Bold River Hops as a new growing region in Canterbury, and Dr Jen Muhl discussed New Zealand’s hop terroir and the factors driving aroma variation across the country.

We also shared findings from a recent experiment that put our hop research into action with three Aotearoa breweries: Shining Peak, Brave Brewing, and Altitude.

For this experiment, each brewery produced a beer with the same set of hops, using the same hop quantities, but with each brewery using their own style and recipe. We then analysed the aroma chemistry of the resulting beers. We had the finished beers available at the Symposium, so attendees could taste each of them alongside the presentation and understand exactly how the chemical findings translated in the glass. Each beer was quite different: Shining Peak's Hazy IPA showcased resinous hydrocarbons, Brave's Pilsner brought intense thiol expression, and Altitude's West Coast IPA came out highest in terpenes.

  • Dr Tom Shellhammer (Oregon State University)
    Aging of hops: When Are Your Aroma Hops Too Old? What Brewers Should Know -

    Dr Peter Bircham (Garage Proejct)
    Aroma That Matters: Tracking NZ Hop Aroma Compounds Through Dry Hop

    Dave Dunbar (Hāpi Research Breeding)
    An exploration of our new varieties: how we operate and manage the breeding pipeline to produce appealing new cultivars.

    Dr John Penno (Bold River Hops)
    Fresh Faces: AnIntroduction to New Hop Growing Regions.

    Dr Jenn Muhl
    Where do they come from?Factors influencing aroma compounds in hops from around New Zealand.

  • Matt Smith - Brave Brewing Company

    Emma Elmslie -Shining Peak Brewing 

    Elliot Menzies - Altitude Brewing

    Dr Pete Gillespie - Mediator

A colorful graphic celebrating the 2025 HĀPI Symposium, featuring a vase with streamers on a split background of blue and yellow, with logos of various organizations at the bottom.

Hāpi Symposium 2025

  • Dr Tom Shellhammer (Oregon State University)

    The Influence of Terroir and Harvest Timing on Hop Quality and Beer Characteristics

    Dr Peter Bircham (Garage Project)

    Flavour & Biotransformation

    Dr Jo Stephens (Hāpi Research)

    Hāpi Research Breeding Program Update

    Dave Dunbar

    Hop Sensory for High Throughput Screening and Harvest Forecasting

    Dr Laura Burns

    Hazy or Brite? Using Yeast and Hops to Dial in Haze

  • Jeff Argent Seeker Brewing
    Stefano Annicchiarico     Fast Fashion Brewing
    Theo Freyne     DEYA Brewing Company


Colorful graphic with blue, yellow, and orange sections. The text reads 'HAPI 2024 Symposium' and there are logos for HĀPI Hop Research Centre, Freestyle Hops, Garage Project, and the Ministry for Primary Industries.

  • Dave Dunbar (Freestyle Hops)

    Hop Sensory for High Throughput Screening and Harvest Forecasting

    Ben Crawford (Lincoln University)

    Characterisation of Flowering in H. lupulus

    Dr. Peter Bircham (Garage Project)

    Advanced Yeast Breeding for Hop Biotransformation

    Dr Jen Muhl (Phantasm/Auckland University)

    Unravelling the Mystery of Volatile Thiol Formation

  • Nick Calder-Scholes One Drop Brewing Co
    Michael Meletopoulo Bracket Brewing
    Derrek Buston West Coast Brewing

Hāpi Symposium 2024

Hāpi Symposium 2023

With so much international industry royalty in town, we couldn’t ignore the opportunity to squeeze all that knowledge and experience out of them – and not just on the brew floor. Ergo, after a four year hiatus, we were stoked to announce the return of the Hāpi Symposium!

Helmed by Hāpi Hop Research (a collaboration between MPI, Freestyle Farms and ourselves here at GP), the Symposium once again wrangled the world’s best breweries, industry leaders and hop scientists under one iconic Wellington roof (Te Papa, the roof was that of Te Papa’s). The result was an inspiring day of curated talks, covering the latest groundbreaking research in hops, brewing techniques and experiences from around the globe.

The Symposium sets out to elevate the brewing industry here in Aotearoa to measure up against the best of them. We already know we have huge talent here in this little nation – the quality of New Zealand hops, malt, yeast and beer will attest to that, but the Hāpi Symposium was something else. It was unreal to have such an open dialogue with some of the best minds in the industry and stand amongst the cutting edge of brewing innovation. It’s fizzy stuff and we’re giddy that we play a part. To those who managed to attend – kia ora! It was an unforgettable day and a truly special moment for the brewing industry here in Aotearoa New Zealand.

Graphic design celebrating the 2023 HĀPI Symposium with colorful abstract shapes and logos of sponsors at the bottom.

  • Scott Janish (Sapwood Cellars)

    Maximising Hop Aroma and Flavour

    Laura Burns (Omega Yeast)

    Unlocking Thiols in Beer Fermentations

    James McNamee (Garston Hops) & Richard Wong (Nelson Lakes Hops)

    Fresh Faces: An Introduction to New Hop Growing Terroir

    Sam Richardson (Other Half), Evan Price (Green Cheek) & Steve Luke (Cloud Burst)

    Panel Discussion: Tropics to Forests: Exploring Aroma Diversity within Hops

    Alex Nowell (CLS Farms)

    A Look at American Hop Terroir

    Dr. Peter Bircham (Garage Project)

    Hops, Flavour & Microbes

    Jeremy Moynier (Stone Brewing)

    Hop Quality Group & Selecting Hop Lots for Current Brands

  • Scott Hargrave Balter Brewing Company
    Bob Kunz Highland Park Brewery
    Pete Gillespie Garage Project

Logo for HĀPI 2019 symposium with sponsor logos below

Hāpi Symposium 2019

The first annual Hāpi Symposium took place in April of 2019 and was a great success.  We had an overwhelming response and the event was well attended by a wide range of craft beer and hop industry participants.  The focus of the 2019 symposium was on new developments in craft brewing

  • Matthew Brynildson | Firestone Walker
    Investigating Yeast and Hop Derived Aroma at Firestone Walker Brewing Co.

    Andrew Schwartz | Modern Times

    We’ve come a long way with our knowledge of Brettanomyces, or have we?

    Alexandra Nowell | Three Weavers 

    An Exploration of the New American Aroma

    Monique Fiso | Hiakai

    Hiakai/Hungry

    Paul Jones | Cloudwater

    Making Sure The Customer Is Always Alright

    Dr. Chris Winefield | Lincoln University

    A ‘home-brew’ guide to manipulation of volatile aromas in Hops and Beer

    Dave Dunbar | Freestyle Farms 

    Freestyle Farms 2019 Hop Harvest Overview

  • JC Tetreault Trillium

    Sam Richardson Other Half Brewing

    JC Hill Alvarado Street 

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