Learn flavors, ingredients and recipe development as the source of distinct beer styles.

Designed For
A course for anyone interest in composition of beer flavors or the development beer recipes. Home brewers, distributors, industry brewers, beer connoisseurs, beer stewards or servers, beer judges, those involved in beer quality control, and s​tudents preparing for BJCP and/or Cicerone testing.
Dates
Friday, October 21 and Saturday, October 22, 2016
Delivery
Onsite in Corvallis, Oregon
Cost
$500 plus a $50 non-refundable registration fee

Watch the NEW Origins of Beer Flavors Webinar Featuring Tom Shellhammer, Ph.D. and find a special discount on the two-day workshop! Watch now!

Our Origins of Beer Flavors and Styles workshop is an experiential sensory course that will guide you through the brewing process from raw materials to finished beer. Through hands-on instruction, participants will learn how the main raw materials used in brewing process (malt, water, hops, and yeast) impact beer flavor and aroma. Participants will work through standards and exercises with the goal of highlighting how each of these materials impacts beer flavor. Guiding tastings, focused with a historical lens, will also walk participants through on how these raw materials have impacted beer styles historically overtime. Over this two-day course, participants will evaluate 8 beer styles and over 35 beers. 

This course is designed for novice and advance beer enthusiasts, as well as professionals who are interested in gaining a broad view on the origins of beer flavor. It is also well-suited 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. 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 a past President of the American Society of Brewing Chemists and is active as the President the MBAA District NW. 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 nearly 20 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 Corvallis, you'll benefit from Jeff’s hands-on, technical but accessible understanding of sensory analysis, beer and the brewing process.

We look forward to seeing you in Corvallis!

  • 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.

This course was an organized, well-executed and valuable addition to my professional brewing education.
Tara Doller, ​Ben E. Keith Company (Distributor)

This course is currently available only as an onsite class. Request more information to receive updates and news about future offerings of PACE courses.