Justin, I don't know if you were serious about giving the guest some questions in advance but I have a few that I would like to throw out.
From his background as a hop chemist:
What is his opinion on the use of hop pellets/whole hops in his brewing?
Can he explain how he determines the use of hops for bittering and aroma? For example, I know the style guidelines for a pale ale and I can use ProMash to calculate the IBUs for the recipe. But there is a taste and aroma difference in using Cascade hops at say 60 min as compared to Amarillo hops (a higher AAU) at 30 min for bittering.
What is his opinion and experiences with dry hopping or First Wort Hopping?
Any tips that homebrewers can use in the use of hops.
From brewing experience:
How can homebrewers successfully utilize oak in our brewing? How much or little oak in our recipe calculation?
Does he use batch blending in his brewing? If so, how do us schlubs do it?
What yeast does he use?
Because he is a multi GABF/Pro brewer medal winner, does he have tips for homebrewers in entering our beers in competitions?
When is he going to get his bosses to distribute to Jersey?
Again if you want more questions, I have a few more that has been nagging me. It's good ask them now before the drunken show.
Darin