Understanding the differences between quality control and quality assurance will be the theme of the morning session. Both lecture and reading material will be used to develop skills around basic statistical analyses that can be used in a quality lab setting. With the help of statistics, a quality technician can assess the control of a brewery. This information is vital in process control with regards to maximizing product quality and output as well as minimizing waste and downtime.
The afternoon focuses on hops and barley breeding and production. We will begin with a tour of the Oregon State facilities featuring guided tours from both barley and hop breeders. This will be followed up with a scenic drive north into the hop growing region of the Willamette Valley with a stop at a commercial hop farm. Participants will be able to see hop growing on a commercial scale and will tour the picking, drying and baling equipment and operations. We will have the opportunity to taste beers made with hops from the farm before returning to OSU.
Quality Assurance and OSU/Willamette Valley Tour is a part of the Beer Quality and Analysis Series. Take all both courses and receive a digital badge, which you can show off on Facebook, LinkedIn and other social media platforms for friends, colleagues and potential employers to see!What you'll learn:
|From||Oregon State University|
|Instructors||Tom Shellhammer, Jeff Clawson, Daniel Vollmer|
|Length||Click "Enroll" to see details|
|Subjects||Business, Entrepreneurship, and Leadership|
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|More Info||Beer Quality and Analysis Series @ Oregon State University|
|Save this course||Add to List|
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|Salary Query||FOOD BEVERAGE QUALITY HELVETICA|
|Amazon Query||QUALITY HELVETICA HOP STYLE FONT|