Fermentation, I 
really kind of fit the bill.
It combined a little bit of everything I love
because it's an art and a science.
Because you can make so many different things
out of four very simple ingredients.
Our students play a very important role in
the work we do.
Not only just on the brewing side of things,
but conducting scientific research.
There's guys out there throwing valves by
hand to get this product out the door.
They're very proud of it.
They drink it.
They live the lifestyle.
They actually get involved in the lifestyle.
Seemed like a smart choice to me to get into
brewing and go back to school.
I loved science in high school and growing
up, and this is a way for me to have that
connection of hands on mechanical work and
science.
Working out here in the lab has given me more
experience than anything else.
Like, if I hadn't had my experience at Pelican
or here, I don't think I would be prepared
at all to go out into the real world.
Definitely having that science background
sets you apart.
There's a lot of processes that it's a lot
more hands-on, but the way that the industry
is moving, at least in brewing, it's not not
enough to be like an avid home brewer or just
to have worked part-time at a brewery before.
Having that science background is really important
too.
I visited other schools, too, and I think
the real difference here is that even as an
undergrad the faculty and staff are willing
to let you use the equipment to help you learn,
and that's not something that happens everywhere,
I know.
The type of research that we do here at the
graduate level in the brewing science program
deals a lot with either industry side, so
it's chemical and product formulation, so
having brewers come in and brew new styles
of beer on our equipment, helping them with
product formulation.
Also, we look at the raw ingredients side,
particularly hops, barley and yeast as well,
so what I look at is the chemical makeup of
hops, the compounds in hops and how that compound
affects how they smell.
The students are out and about and brewing
at least once a month if not twice a month.
They'll bring guest brewers in from around
the Northwest.
They do more than just study.
They're living it and creating beers and experimenting.
Around the world, we're definitely on the
map.
Our students are beginning to explore opportunities
around the world.
We send students to Germany routinely to study
there and work there.
People know that OSU is a place to find brewing
students.
The more we have this interaction between
the breweries and Oregon State, the more it's
going to be a good experience for everybody.
We're the cradle of craft brewing.
Really, between Oregon and Colorado, those
are the two states that really have the craft
brewing revolution going.
Our brews are 75 barrels at a time, so we're
talking about 150 kegs of beer.
If we mess it up, then we have 150 kegs of
beer that we have to put down the drain, so
that's going to be pretty expensive.
What we do is we'll go down to Oregon State,
we'll take our ingredients down there with
us, and w'll use the pilot brewery to make
a small brew.
Most of the last several brews that we've
brought out at one time or another have been
brewed at Oregon State.
I think people are going to continue to innovate
beers and come up with new ideas for years
to come.
I think there's a long ways to go on that.
I think the idea of drinking bland golden
liquid is just not enough for people anymore.
