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Origins of Beer Flavors and Styles

Flavors, ingredients and recipe development as the source of distinct beer styles (be sure to secure your seat soon)

Saturday, September 16, 2017 9:00 AM - Sunday, September 17, 2017 2:00 PM

Beer aficionados and pros!

Join us in September for a more complete perspective on the beers you love. Led by OSU Pilot Brewery Manager Jeff Clawson, our popular Origins of Beer Flavors and Styles workshop highlights eight distinct beer styles and features tastings of more than 35 beers. 

The OSU Origins of Beer Flavors and Styles workshop is an amazing opportunity to better understand the ways raw materials and the brewing process affect beer flavor and aroma...from the experts behind Oregon State University’s world-renowned brewing education and research programs. 

Through hands-on instruction you will learn how to deconstruct beer flavor and aroma. Our experts will teach you how beer flavor and aromas are developed within malt and hops and how these are added to and transformed by yeast during fermentation.  

You will also learn how, where and why beer defects occur. A key feature of this course will expose you to the quantitative methods and qualitative techniques used to evaluate beer, ingredients, and the brewing process. Attendees of this course will evaluate over one hundred aroma and flavor standards that are used to describe beer or beer ingredients.

This course is essential for anyone designing beers or working in the beer industry who need a strong foundation in the origins of beer flavor. It was specifically crafted for Cicerone training, beer enthusiasts, avid home brewers, BJCP preparation, people in the beer distribution trades, and workers/servers in brew pubs.

Whether you are an avid brewer, distributor or beer enthusiast, you won't find a more complete, enjoyable or informative way to learn about beer flavor and how to evaluate it, in depth. You'll spend this weekend course with America's leading craft brewing experts, including:

  • Tom Shellhammer, Ph.D. - Tom serves as Nor’Wester Professor of Fermentation Science in Oregon State University's Department of Food Science and Technology, where he directs the brewing education component of the fermentation science program and teaches courses about brewing science and technology, beer and raw materials analyses, plus the history, business and technology of the wine, beer and spirits industries. Tom consults widely with craft brewers across the world and is the International Section Chairman of the Board of Examiners for the Institute of Brewing and Distilling, London, England. Tom is also a member of the Editorial Board of the Master Brewers Association of the Americas’ Technical Quarterly and Vice-President of the Board of Directors of the American Society of Brewing Chemists. In addition to his research and consulting efforts, Tom was also featured in the Discovery Channel documentary “How Beer Saved the World.”  
  • Jeff Clawson - Jeff is the Pilot Brewery and Food Processing Plant manager in the Department of Food Science and Technology at Oregon State University. He oversees the pilot brewing activities involved in all brewing research projects conducted at OSU. He has been executing descriptive/analytical and consumer sensory panels for beer since 1993 and educating students about the use of sensory science in the brewery for 17 years. He installed the OSU research brewery in 1995 and has been an instructor in Brewing Science since the Fermentation Science Program inception in 1996. During this two-day course in Portland, you'll benefit from Jeff’s hands-on, technical but accessible understanding of sensory analysis, beer and the brewing process.

Cheers!

For further information and to register, head here!


Wiegand Hall (campus map)
100 Wiegand Hall, 3051 SW Campus Way
Corvallis
OR
$400
Greg Aronoff
5417374197
greg.aronoff at oregonstate.edu
Professional and Continuing Education - College of Agricultural Sciences
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