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
February 27-28, 2016 at the OSU Food Innovation Center in Portland, Oregon. 
Learn about the Guided Brewery Tour on Feb. 29!
Delivery
Onsite
Cost
$500 plus a $50 non-refundable registration fee

Hurry, only five spots remaining! Register now to secure your spot.

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 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. Over this two day course, attendees will evaluate over 35 beers.

Extend and maximize your Beer Flavors experience with tours of Hood River breweries on February 29!

This course is essential 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.

We look forward to seeing you in Portland!

  • 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.

  • Daniel Vollmer

    Daniel Vollmer standing in a brewery.

    Daniel Vollmer is a graduate student at Oregon State University and a member of Dr. Thomas Shellhammer’s laboratory. He is pursuing a doctorate in Food Science and Technology and researching the origins of hop aroma in beer. Daniel is a member of the American Society of Brewing Chemists and a certified Diploma Brewer, a title given by the Institute of Brewing and Distilling, London, England. He completed the UC Davis Master Brewers Program in June of 2012 during which he participated in an internship at the Harpoon Brewing Company in Boston, Mass. Dan received his Master of Science and Bachelor of Science in Food Science and Technology from the University of Massachusetts Amherst.

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.