Flavors, ingredients and recipe development as the source of distinct beer styles

Designed For
Home brewers, industry brewers, beer connoisseurs, beer stewards and servers, beer judges, beer quality control officers interested in the composition of beer flavors or the development of beer recipes, as well as students preparing for the BJCP and/or Cicerone testing.
Dates
September 16 – 17, 2017 (Corvallis)
 
March 16 – 17, 2018 (Portland)
Delivery
On-site | Corvallis, OR (September 2017)
On-site | Portland, OR (March 2018)
Cost
$400 (+ $60 registration fee) | Corvallis section
Includes free admission to Septembeerfest!
$500 (+ $60 registration fee) | Portland section
Length
Two days
Talk to the Program Manager
Katie Klump
541-737-3113
katie.klump@oregonstate.edu
 
Ask us about Corporate Training.
We can customize this program to fit your organization's specific needs.

New Lower Price! For our September session only, Tom Shellhammer's signature two-day workshop is available at 20% off our regular event cost.

An international leader in brewing science and education, Oregon State University has been turning out craft beverage industry innovators for decades. Origins of Beer Flavors and Styles workshop is an experiential sensory course that will lead participants – by way of guided tastings and hands-on activities – through the brewing process from raw materials to finished beer, granting mastery over how the essential raw materials used in brewing process (malt, water, hops, and yeast) impact beer flavor and aroma.

This two-day workshop is taught by world-renown OSU fermentation science experts, Tom Shellhammer, Ph.D., and Jeff Clawson, and is designed for novice and advanced beer enthusiasts alike.

 

 

Interested in Oregon State University’s brewing degree programs? Visit www.oregonstate.edu/foodsci/

  • An overview of the beer industry and the brewing process
  • The origins of flavor in beer including influences from raw materials and brewing techniques
  • Beer proficiency as it relates to the use of hops, yeast, malt, water and other ingredients
  • The characteristics of various beer styles
  • Aroma reference standards for beer quality and aroma defects
  • Methodology used by professionals in the brewing industry
  • How to develop your palate through tastings and discussion
  • How beer can work with food and understand beer and food pairing principles
  • Tom Shellhammer

    Tom Shellhammer holding a glass of beer

    Tom Shellhammer is the Nor’Wester Professor of Fermentation Science in the Department of Food Science and Technology at Oregon State University, 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. During the 2008-2009 academic year while on sabbatical leave from OSU he worked at the Technische Universität Berlin and the Versuchs- und Lehranstalt für Brauerei as a Fulbright Scholar and Alexander von Humboldt Fellow. Dr. Shellhammer is the International Section Chairman and member of the Board of Examiners for the Institute of Brewing and Distilling, London, England, 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, Dr. Shellhammer is a sought-after educator of beer brewing science classes and was a featured expert in the 2011 Discovery Channel documentary “How Beer Saved the World.”

  • Jeff Clawson

    Jeff Clawson holding a pint of beer.

    Jeff Clawson is the Pilot Brewery and Food Processing Plant manager in the Department of Food Science and Technology at Oregon State University. As part of the undergraduate Brewing Science program, he assists in the Brewing Analysis course. Additionally, 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. Jeff’s approach to teaching is via experiential learning, which encourages students to learn by doing, and he promotes a very hands-on, technical understanding of sensory analysis, beer and the brewing process.

  • Scott Lafontaine

    Scott Lafontaine is a graduate research assistant at Oregon State University and a member of Dr. Thomas Shellhammer’s laboratory. Scott received his Master of Science in Chemistry at Oregon State University in 2015, and his Master of Science in Biotechnology in 2012. Scott is a member of the American Society of Brewing Chemists and a member of the Master Brewers Association of Americas.