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WSU News distilling

Bourbon or rye? You can’t tell the difference, says study

By Scott Weybright, College of Agricultural, Human & Natural Resource Sciences
and Lauren Ingeno, Drexel University

spirits-judgingRICHLAND, Wash. – Whiskey aficionados may claim that Manhattans must be made with fiery, grassy rye while an Old Fashioned requires the sweetness of bourbon. » More …

Video: Brewers, distillers thirsty for local barley flavors

By Sylvia Kantor, College of Agricultural, Human & Natural Resource Sciences

barley-160MOUNT VERNON, Wash. – Using traditional breeding techniques, scientists at Washington State University are developing barley varieties with qualities that are sought after for making malted barley – the staple ingredient of beer and whiskey. » More …

Discovering western Washington grains in a glass

By Sylvia Kantor, College of Agricultural, Human & Natural Resource Sciences

MOUNT VERNON, Wash. – Demand for locally grown beer and booze has set the stage for craft brewing and distilling industries to capitalize on the flavors of western Washington wheat and barley. » More …