Swig-size samples of beer undergo the scrutiny of brewery science students at Oregon State University. Various malts and hops color the brews and lend delicate differences to their taste and aroma.
In 2013, Oregon lawmakers approved $1.2 million to enhance the College of Agricultural Sciences’ fermentation sciences program. The legislative funding supports university research in all aspects of the production of high-value beer, wine, cheese, and bread, all products of fermentation. The funding is also helping to establish a new research distillery, making OSU the first university in the nation with a working research winery, brewery, and distillery. This flight of research helps support Oregon’s rapidly diversifying fermentation industries.