Crafting beer is a precise science. Brewers know that various types of yeast and different fermentation methods control how beer will taste. But a phenomenon known as “hop creep” can sometimes throw a brewer for a loop.
Shopping at the Davis Farmers Market is a classic Saturday morning activity for Davis locals and visitors alike. Showcasing freshly picked, vibrant fruits and vegetables, local farmers line up stalls to market their produce to the community and connect with consumers. These farmers come from small farms, the topic of the recent Savor lecture, hosted by the Robert Mondavi Institute for Food and Wine, titled “Sustaining Small Farms.”
You may have heard via the Viticulture and Enology newsletter that I will retire as a professor at the end of this month. Attending the commencement ceremonies was especially poignant as I walked across the stage with my last Ph.D. student and Master’s student. I enjoyed working with enology students the most, helping them find their way, and making contacts for internships and full-time positions that helped advance their career and personal goals.
A new, $5.25 million greenhouse is being built on the University of California, Davis, campus to safeguard an important grapevine collection from red blotch disease and other pathogens.
It feels like we just returned to campus in the fall, but we are fast approaching the end of the academic year with commencements in early June. It has been wonderful to see the Robert Mondavi Institute alive with in-person celebrations.
Spring has sprung, and it's hard to believe we are almost to May. But I'd like to take a moment to reflect on 2021 and share our Year in Review publication that highlights our achievements. I am proud of the outreach events my staff, collaborators, and I have offered on various topics.
If you’re a wine drinker like me, you probably have some fundamental knowledge about grape varieties. For example, Sauvignon Blanc makes white wine and Pinot Noir makes red wine, right? Well, it depends!
A complex, but easy-drinking Scottish export ale, with a copper hue and hints of caramel, was crowned the top beer at this year’s Iron Brew competition.
Next week, the Spring semester starts, and for the first time since March 2020, students and staff are on campus and can forgo face coverings. The mask requirement change is a significant milestone for the college and our community, taking small steps back to normal. However, we are still committed to supporting one’s personal choice to wear a mask and will remain flexible in light of COVID developments.
