Fun fact of the day:
Fermentation adds value to many of Oregon’s crops, according to Bill Boggess, an economist and interim director of the Oregon Wine Research Institute. For example, he said, artisan cheese increases the value of a gallon of milk ten-fold; high quality wine increases the value of Pinot noir grapes up to eight times; and craft beer increases the value of hops and barley as much as 30 times. In addition, distillation adds significant value to fruits and grains.
Which is why in the closing days of the 2013 legislative session, Oregon lawmakers approved $1.2 million for Oregon State University to enhance the Agricultural Experiment Station’s fermentation sciences program.