By Linda Weiford, WSU News WENATCHEE, Wash. – An alcoholic beverage made from fermented pears that was a favorite drink of Napoleon’s is gaining popularity in the United States, thanks to a wave of hard apple cider producers in the Pacific Northwest.
By Scott Weybright, College of Agricultural, Human & Natural Resource Sciences and Lauren Ingeno, Drexel University RICHLAND, Wash. – Whiskey aficionados may claim that Manhattans must be made with fiery, grassy rye while an Old Fashioned requires the sweetness of bourbon.
By Sylvia Kantor, College of Agricultural, Human & Natural Resource Sciences MOUNT 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.
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.