Careers Behind the Craft: Virtual Sensory Tasting with Pelican Brewing Company

Take part in an interactive virtual tasting experience presented by the OSU Food and Beverage Industry network.

Thursday, Sept. 24
6:30-7:30 p.m. PT
Virtual event
FREE

The OSU Food and Beverage Industry Network is pairing a tasting with career-focused programming for a memorable evening. Hear from OSU alumni married couple and beer industry professionals Jazzy Vick, ’14, brewery microbiologist, and brewer Bip Lauder, ’14, from Oregon Coast-based Pelican Brewing.

Registrants will receive instructions on selected beverages to purchase ahead of time. The tasting will include both non-alcoholic and alcoholic Pelican beverages, as our speakers explore the growing popularity of NA beverages, the unique sensory experiences they offer and how breweries are expanding their product offerings to meet consumer demand.

Brewing podcaster Cade Aaron Jobe, M.S. ’24 — a Certified Cicerone®, Certified Beer Judge and OSU doctoral candidate — will guide the tasting and discussion, incorporating sensory prompts using a worksheet and live polling.

Along with the tasting, a talk and Q&A segment with the alumni panel will explore topics including panelists’ career journeys, the impact of networking on career progression and advice for those interested in the brewing industry.

About the presenters:

Cade Aaron Jobe, M.S. ’24, brewing podcaster: Cade Jobe is a Ph.D. candidate in Thomas Shellhammer’s lab at Oregon State University, where he studies how hop treatment methods impact dextrin-reducing enzymatic activity and how wildfire smoke impacts hop quality. Prior to joining Shellhammer’s lab, he was a cellarperson and member of the QA/QC team for Blue Owl Brewing Company in Austin, Texas. Cade is a former contributor for Brulosophy.com and prior host of The Brü Lab Podcast. He is also a Certified Cicerone® and a Certified Beer Judge.

Bip Lauder, ’14, brewer: Bip Lauder is a brewer at Pelican Brewing Company. In 2014, he started working for Pelican in various restaurant positions while finishing his degree in Fisheries and Wildlife at Oregon State. He accepted a job as the District 1 Watermaster's Assistant for the State of Oregon but returned to Pelican in 2018 as a delivery driver and packaging tech before quickly finding his calling in cellaring and brewhouse operations. He's now achieved Brewer Level III, is the primary trainer for new brewers and cellar staff, assists in both brewery labs, contributes to R&D and QA/QC, is a critical member of the sensory team and is the certified in-house HACCP expert.

Jazzy Vick, ’14, brewery microbiologist. Jazzy Lauder is the brewery microbiologist at Pelican Brewing Company with a focus on Yeast Management. She started at Pelican as a server in 2014 while finishing her Bachelor of Science degree at OSU (Go Beavs!). Following a brewery expansion in 2016, she was hired for Pelican's first lab position where she helped shape and expand laboratory functions. What started as a job counting yeast cells, calculating pitches and monitoring fermentations has now grown to include a secondary lab space, yeast propagation, PCR testing, GCMS assistance, coordinating 3rd party testing on NA products, QA/QC and data analysis to help streamline cellar and brewhouse operations.