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The job was unglamorous, but important: During an internship ahead of his final year in the fermentation sciences program at the University of California, Davis, Russell Heissner was at Domaine Chandon, tasked with overseeing the last squeeze of the sparkling wine crush. That meant extracting every last bit of liquid from the fibrous stems, seeds,
The 15-credit-hour certificate program requires nine hours of core classes, including a brewing internship, and six hours of electives.
With the rise of craft breweries in the mid-2000s, Washington hop growers went from anonymous commodity suppliers for multinational beer makers to collaborators with primarily small, independent operators that used hops to shape the flavor of their beverages.