Dr. John Paul Maye received his PhD in organic chemistry at Purdue University in 1994, and his research advisor, Ei-ichi Negishi won the Nobel Prize in Chemistry in 2010, along with Heck and Suzuki. He started work as a hop chemist in 1993, at Pfizer's Brewing Ingredients Division which was later purchased by John I. Haas. He worked for JIH for 8 years then Hopsteiner for 15 years. He is a founding member of the International Hop Standard Committee and his research groups have been primarily responsible for producing 7 out of the 9 hop HPLC Calibration Standards available to date. He is also Chairman and Secretary of the IHSC. He has published many papers related to hop analysis, how to synthesize HPLC calibration standards, dry hopping, hazy IPA's, the discovery of a new alpha acid and beta acid, aceto- and the nutritional analysis of hops. He is a home brewer and winemaker.