Oregon State University has long been a leader in hops research, with the earliest experiments in being conducted in 1893. The USDA established a collaborative research program in 1930, which eventually led to Dr. Alfred Haunold's 1972 release of the Cascade hop and subsequent other noteworthy varieties. Hop and barley research continues at Oregon State University as scientists continue to develop new varieties suited for growing in the Northwest and interesting to craft brewers.
Food science and studies on fermentation have also long been a part of research at OSU, but since the establishment of the Fermentation Science program in 1995 OSU has been a leader in its education and training of new brewers.
In these interviews researchers share information about their own lives, educational background, and perspectives on the science and industries.