Mastering Beer and Wine
Number of students in program has doubled in past two years for food science and technology
Jon Hallquist
Issue date: 10/25/06 Section: News
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In 1996, it added fermentation science as an option. The enology and viticulture option was created last year, as well as a stand-alone food science option.
Fermentation science focuses on beer and wine, where enology and viticulture focus solely on wine.
Currently there are 95 students in food science and technology. Forty-five of those students are doing a fermentation option; 34 students are doing a food science option, and 16 students are doing an enology and viticulture option.
"The number of students has doubled over the last two years," said Thomas Shellhammer, an associate professor in food science and technology as well as a brewing chemist.
Shellhammer received his doctorate in 1996 at the University of California Davis.
The program, however, would not have been possible without Nor'wester Brewing Company President Jim Bernau, who donated OSU stock in his company worth about $500,000.
"He was the spark of the program," Shellhammer said.
OSU is one of only three schools in the U.S. to offer the brewing portion of fermentation science, the others being UC Davis and University of Wisconsin Madison. The wine portion is only offered in three other schools: UC Davis, Cornell University, and Fresno State University.
Two former students from OSU's program have gone on to be successful with their fermentation science degrees and are profiled in the Hall of Fame in the entrance to Wiegand Hall.
Doug Kutella, who got his BS in 1999, is now part-owner of Cascades Lakes Brewing Company. Leah Gerig, who got her BS in 2003, is a fermentation microbiologist at E & J Gallo Winery.
Brewing for a career can be a tough one though.
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