Oregon State University has created online and on-site short courses for both professional and hobby brewers who want to refine their technical skills.

On-site offerings will take place this summer in Corvallis, Portland and Bend, allowing students to network with some of the state’s leading brewmasters. OSU professor and fermentation scientist Tom Shellhammer, who designed the curricula after consulting with industry leaders, will be the lead instructor.

To register and to see a video about the classes, go to http://bit.ly/13jyA8Z. The registration deadline is April 1.

The first course will begin May 15 with two days of online instruction on microbiology to be completed by June 10. It will be followed by in-class lessons at OSU’s brewery June 17-18 in Corvallis.

The second class, which will focus on beer analysis, also begins May 15. Students must complete online lessons by June 10. Then they can take on-campus instruction at OSU’s brewery June 19-20.

In both courses, class size is limited to 24 students and admission determined by experience level.

Students in either of these classes are eligible to enroll in a one-day tour of Willamette Valley farms that produce ingredients for beer, as well as OSU’s hops and barley breeding facilities on June 21.

From June 12-14, OSU will offer a sensory testing course at its Food Innovation Center in Portland.

The sensory testing course will be repeated in Bend from July 31-Aug. 2 at Deschutes Brewery. Class size is limited to 40 students in each location. Applications are accepted on a first-come, first-served basis.

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