OSU Research Brewery located in Wiegand Hall
Dr. James Osborne pressing grapes in the
OSU Research Winery
Filling cheese molds for production of
Beaver Classic™ Cheese at OSU Creamery
Dr. Andrew Ross in his baking lab
Beer hops sensory analysis
A state-of-the-art temperature-controlled brewing system is located in the pilot plant in Wiegand Hall. The OSU Research Brewery allows students to participate in the brewing process from malt milling to lagering, and is complete with packaging and pasteurization capabilities.
The OSU Research Brewery is supported by a complete beer quality laboratory with the capabilities of measure alcohol, residual extract, color and haze via an Anton-Paar Alcolyzer, package gases (oxygen and carbon dioxide), diacetyl, fermentation esters, hop aromatics, and foam quality/stability.
The system also serves as a teaching tool for extension workshops and for current and new research projects. The facility is available to industry on a fee basis. The OSU Mini-Malter is a fully programmable, automatic malting facility for grain (barley, wheat, sorghum, rye…). Once loaded, grains are steeped, germinated, and kilned in the same vessel.
The OSU Research Winery is located in neighboring Withycombe Hall and is composed of equipment necessary for wine grape processing including a stemmer-crusher, presses, filtration systems, batch centrifuge, bottling systems and storage facilities.
The OSU Research Winery serves as a research and teaching tool for both resident students and extension workshops. University-owned vineyards provide wine grapes for teaching and research purposes.
The OSU creamery located in the Arbuthnot Dairy Center features equipment suitable for production of most cheese types along with ice cream.
The creamery is utilized for the commercial production of Beaver Classic™ cheeses, for dairy processing classes and extension courses, for applied dairy processing research, commercial product development and as a business incubator for dairy entrepreneurs.
Cereal Scientist Dr. Andrew Ross conducts research in quality and utilization of Oregon grains.
His well equipped baking laboratory is available to students enrolled in courses he teaches for FST, as well as to students involved in research in the laboratory.
Evaluation of beers and wines has been a major focus of the sensory science laboratory for over fifteen years.
Wine industry members regularly participate in sensory studies on experimental wines.