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Thank you guys so much for being here. Im niki coffman, director of events and marketing at parnassus books. Where delighted to have you here. If youre not already please join us, like us on facebook. With so many exciting things coming down the pike. I just let this one out of the bag last night. Roxanne day is coming. I know. In july. Its very exciting and shes one of many, many, many brilliant basically to events a day between now and the indigent. Make sure youre on our email list or follow us on facebook. Tonight author has been a friend to us for the whole time he has been we watched his kids go from really small guys to birdie awesome guys who are deeply, deeply interested in star wars and mine craft, and this is her second event with him. Its always a pleasure to host summit in your community. So it gives me great pleasure to give you guys daniel sharfstein. [applause] thank you, niki. Its so wonderful to be here at parnassus books. These kind of places, i think of parnassus bo ....
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, ....
If barley breeders have their way, beer lovers will soon be demanding beers based on barley variety as they currently do with hop varieties. If you were to ask a brewer to name a barley variety – not a malt type – chances are the first one they name is Maris Otter. This famed British ....
At first sip, Bingo Beer Co.’s Dry Crispy delivers on exactly what its name promises. It’s bone dry and refreshing, with a touch of fruity character to counteract the oppressively hot and humid summers in and around its Richmond, Virginia home base. But what may not be readily apparent is the unconventional ingredient that enables ....
Hop water has been a topic of conversation lately amongst breweries and drinkers, but this hasn’t always been the case. It’s been a long road for the hopped seltzer being made at breweries, having first burst on the national scene about five years ago with the production of Lagunitas’ Hoppy Refresher, a sparkling non-alcoholic seltzer ....