Beer Quality and Analysis Series

With one of the top fermentation science research programs in the world, Oregon State University is proud to offer a comprehensive series of world-class beer brewing science courses for professional and advanced hobbyist brewers: Microbiology and Beer Analysis for the Brewer and Quality Assurance and OSU/Willamette Valley Hop Farm Tour.

Our Beer Quality and Analysis Series of online and onsite courses teaches you the fundamentals of basic microbiology and its role in the brewing process, and gives you the tools to analyze and evaluate beer to influence quality control in a production brewing setting.

This series includes the following:

While advancing your skills, you’ll explore the craft brewing culture of Oregon. We’ll show you how local breweries incorporate innovative practices, and how Oregon State’s long-running research in beer’s raw ingredients continues to influence the brewing industry today—including the Cascade hop, a type developed by the university’s researchers that’s become the most often-used hop variety by craft brewers.

Part of the course fees will cover a brewers dinner that features beer from a number of local breweries where you’ll learn why Oregon is home to so many beer enthusiasts.

 

Upon completion of the Beer Quality and Analysis Series, you will receive a digital badge. Share your digital badge on Facebook, LinkedIn and other social media platforms to show friends, colleagues and potential employers what you’ve learned!

 

What you'll learn:
  • Microbiological techniques and ASBC Methods of Analysis used in QA/QC labs.
  • Fundamental techniques for isolating, enumerating, staining, and screening brewing yeast and contaminants.
  • Official methods that can be implemented in a brewery lab.
  • How to use modern equipment to analyze wort/beer and evaluate process quality
  • Official methods used to evaluate beer production in a QA/QC lab.
  • Scientific principles behind packaged beer quality and analysis.
  • Ways to implement and analyze statistical data as it relates to brewing quality beer.
  • Quality assurance vs. quality control as it applies to a brewery.
  • Lessons from discussions with hop and barley breeders from Oregon State and industry tour of a Willamette Valley hop farm
  • View and Enroll at Oregon State
    From Oregon State University
    Instructors Tom Shellhammer, Jeff Clawson, Scott Lafontaine
    Length Click "Enroll" to see details
    Price $300 for the Willamette Valley Hop Farm Tour $2,200 for Microbiology and Beer Analysis for the Brewer
    Language English (English)
    Subjects Food and Drink
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    This course teaches valuable skills*

    $45,000

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