Origins of Beer Flavors and Styles Two-Day Course
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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 brewing 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.
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.
In this hands-on beer education, you'll gain:
Whether you are an avid brewer, distributor or beer enthusiast, you won't find a more complete, enjoyable or informative way to learn how to brew beer with robust taste and flavor. You'll spend this weekend course with America's leading craft brewing experts.
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.
If you brew your own beer, you'll definitely want to take advantage of this course, and learn from the brewing experts!
What you'll learn:
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