- Designed For
- A course for anyone interested in composition of beer flavors or the development of beer recipes. Home brewers, distributors, industry brewers, beer connoisseurs, beer stewards or servers, beer judges, those involved in beer quality control, and students preparing for BJCP and/or Cicerone testing.
- Saturday & Sunday, September 16 - 17, 2017 from 9 a.m. - 2 p.m.: Corvallis
- Saturday & Sunday, March 16 - 17, 2018 from 9 a.m. - 4 p.m.: Portland
- September 2017: OSU campus in Corvallis, OR 97331
- March 2018: Food Innovation Center at 1207 NW Naito Pkwy #154, Portland, OR 97209
- Corvallis course: $400 plus a $60 non-refundable registration fee
- Portland course: $500 plus a $60 non-refundable registration fee
- PLEASE NOTE: Between June 30th at 11am to July 1 at 12pm we will be performing a site update, and will not be able to accept credit card payments during that time. We apologize for the inconvenience. The system will be fully functional on July 1 after 12pm.
Watch the NEW Origins of Beer Flavors Webinar Featuring Tom Shellhammer, Ph.D. and find a special discount on the two-day workshop! Access it now!
This 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.
This beer education course allows you to learn with hands-on instruction. So in just two days you'll gain mastery over how the main raw materials used in brewing process (malt, water, hops, and yeast) impact beer flavor and aroma. You'll 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 you through on how these raw materials have impacted beer styles historically overtime.
About this Two-Day Beer Styles Workshop
This beer training 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.
Beer Training Course
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 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.
Jeff 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 at the Food Innovation Center, you'll benefit from Jeff’s hands-on, technical but accessible understanding of sensory analysis, beer and the brewing process.
What You'll Learn
- 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 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 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 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.
"I absolutely LOVED my instructors* They all were fantastic, engaging, and made the class fun. Looking forward to the next one....~ Cheers!"
"I thoroughly enjoyed this class and it absolutely exceeded my expectations. Tom, Jeff, Dan, and the student assistants were well prepared, passionate, and engaged for the entire two-day session. They were excellent ambassadors for Oregon State, the industry, and our region. This course was a powerful combination of raw material detail, brewing process (physical and chemical) overview, defect causes and detection, sensory tasting, and beer-style definition. Each built upon each other. The team of instructors did a great job of catering to the broad spectrum of experience and interests in the room.
"Really enjoyed the course. I'd recommend it to coworkers and others interested in more formal beer education."
- Is this course offered online?
This course is currently available only as an onsite class. Request more information to receive updates and news about future offerings of PACE courses.