The sessions are geared for people in the brewing industry who have had no formal training in brewing science, or people who want to refresh their knowledge, said OSU microbiologist Mark Daeschel. The workshop is limited to 24 students. According to Daeschel, the workshop format will consist of lectures followed by laboratory exercises and sensory tasting.
Students can bring their own beer samples for a chemical and sensory analysis.
To register, or for more information, contact Mark Daeschel, Department of Food Science and Technology, Oregon State University, Corvallis, OR 97331.