Due to popular demand, we're keeping registration open until June 11.
With one of the top fermentation science research programs in the world, Oregon State University's brewing program is proud to offer a comprehensive series of world-class beer brewing education courses for professional and advanced hobbyist brewers: Microbiology and Beer Analysis for the Brewer and Quality Assurance.
Tom Shellhammer's popular onsite and online beer course 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 program is taught by the renowned Oregon State University brewing program, however, there are no prerequisites and you don't have to formally apply or be an OSU student. It's open to everyone.
Designed for professional and advanced hobbyist brewers, Microbiology and Beer Analysis for the Brewer is an intensive learning experience, covering the fundamental techniques & microbiology essential to making the perfect brew.
Dive into six weeks of online course material that emphasizes yeast, yeast handling, identification of wort/beer spoilage organisms using microscopy, staining and differential media.
Once you have a handle on the science of beer, you'll craft your capability to analyze beer quality by evaluating the aspects of quality control in packaged beer. Additionally, data analysis and interpretation will be addressed where it pertains to a production brewery setting.
What You'll Learn
"This workshop helped me reach my goals, my overall production improved - and as such, more sales! I would recommend it as a concise and to the point program that gives you a hands on learning experience." - Christian Rincon (past student)
Throughout this brewing course, you will learn:
A Practical Understanding of State-of-the-Art Brewing Production at Scale
The program concludes with a focus on quality assurance and brewing ingredients.
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.
This course is not specifically affiliated with the BJCP program.
Historically, this Beer Quality class reaches max capacity a few days before it starts.
There are a number of places to stay in Corvallis, you can find a listing of hotels on Kayak, Travelocity, Priceline, or similar discount website. A few nearby hotels to consider are – Comfort Suites, Best Western Holiday Inn Express on the River and Hilton Garden Inn Corvallis. Airbnb is an alternative option to hotels.
This online and onsite course is designed for both professional and advanced hobbyist brewers alike. You will learn:
The series is composed of the online Microbiology and Beer Analysis training as well as the onsite and hands-on beer quality lab workshop.
Professional and Continuing Education is the non-credit part of Oregon State University and you can earn continuing education units, however, this program does not count towards traditional college credits.
This program will teach you how to brew beer at a production scale. The program assumes you already have a working knowledge of beer brewing and this program will help you take your knowledge and skills to the next level.
Our online Beer Quality and Analysis Series course 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.
Because it's designed for professional and advanced hobbyist brewers, Microbiology and Beer Analysis for the Brewer is an intensive learning experience, covering the fundamental techniques & microbiology essential to making the perfect brew.
This program is open to everyone and there are no pre-requisites. Many folks take our noncredit beer quality and analysis courses because they are already in or just getting into brewing. You will be able to network and meet other brewers and you'll have direct access to our expert instructors who help consult for some of the biggest brands in the world.
The Beer Quality Analysis course contains a month-long online portion that dives into the science of brewing. You can expect about 4-8 hours of work per week. There are no specific days or times when you need to be online. There are a total of five modules in the online portion of the course with a module being released weekly. You can register for the online portion and not fall behind if you register a week before the hands-on portion.
The hands-on in-person portion is where you get to work in the lab and work directly with the instructors as you learn the fundamental techniques and microbiology essential to making the perfect brew.
What makes our Beer Quality unique is that it's taught by Nor'Wester Professor of Fermentation Science, Dr. Tom Shellhammer. Tom is an internationally recognized expert in hops chemistry and consults for some of the largest beer brands in the world.
The program is a comprehensive series of world-class beer brewing science courses for the professional and advanced hobbyist brewers. Comprised of online and onsite sections, you will learn the essentials of basic microbiology and its role in the brewing process, and you have the tools to analyze and evaluate beer to influence quality control in a production brewing setting.
By the end of the program, you will learn microbiological techniques and ASBC methods of analysis used in quality assurance and quality control labs, fundamental techniques for isolating, enumerating, staining, and screening brewing yeast and contaminants, how to use modern equipment to analyze wort/beer and evaluate process quality, and ways to implement and analyze statistical data as it relates to brewing quality beer.
The online beer quality section is asynchronous, which means you can login anytime and anywhere that's most convenient for you. The one-week in person beer lab section will allow you to work with the latest tools and interact and connect with industry experts as well as peers throughout the nation.
Our Beer Quality course is entirely asynchronous, which means there are no specific dates or times when you need to be online and there are no live meetings. There are assignments due weekly that can be completed at any time during the week prior to their due date. This means you can choose when you login that's most convenient for you.
Yes, you can pay with a credit card and yes, your employer can pay for you as well. Professional and Continuing Education non-credit courses do not qualify for federal funding (FAFSA, GI Bill, etc.). However, we do accept Americorps funding. For more information on payment questions, you can visit this page for more details - https://workspace.oregonstate.edu/accepted-funding-plan-options
"This course was a great way to refresh some familiar topics and expand my skill set and network! I found it especially valuable being able to discuss with industry experts such as Dr. Shellhammer and Dr. Curtin. Interacting with professors who could answer my questions about the specifics of what we did in the lab and topics we discussed in the classroom was invaluable. I also thoroughly enjoyed the tour of the barley/malting labs."
“This program helped get me hired at two different breweries. It helped me understand the approach of quality first. I recommend this Beer Quality program to a lot of people. It's reasonably priced, gets your foot in the door and trains you in skills that are required at larger breweries. Anyone can monkey around a tiny brewery, but the class gives you the tools to work in a brewery that can afford more than one full time production employee.”
“This program developed new skills and understanding for essential equipment related to my field. It also boosted my confidence and credentials, and I landed a brewer position at an admired brewery a year later (Of note, I wasn't looking for a new job until about a year later, and got the first job I applied to). The program covered all the essential information, equipment and tools. It was nice to be able to talk to people in the industry and attain real experience and knowledge. I also enjoyed that I was able to prepare online prior to going to Corvallis.”
“The instructors were fantastic. I have been implementing what I have learned in my job as head brewer.”
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.
Jeff Clawson is the Pilot Brewery and Food Processing Plant manager in the Department of Food Science and Technology at OSU. Additionally, he oversees the pilot brewing activities involved in all brewing research projects conducted at OSU. 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.