Overview: At Iowa State University, a unique blend of research, education and community outreach has been successfully merged to create a thriving winemaking program that is redefining the face of Midwestern vino. With its commitment to sustainability and profitability, this innovative approach is not only producing exceptional wines but also providing students with hands-on experience in grape growing, harvesting, bottling and product design.
The Full Story
Iowa State University’s wine program has a rich history that dates back to the Midwest Grape and Wine Industry Institute. Founded by Erin Norton, director of the institute, this organization aims to support growers, winemakers and brewers in producing sustainable and profitable products while giving students valuable hands-on experience.
The institute hosts monthly “Lunch and Learn” webinars, produces fact sheets for industry use, conducts site visits to wineries particularly those just getting started. Roundtable tastings where wine makers bring their products and exchange feedback have also become popular learning tools. Beyond Iowa, the institute’s reach extends across the Midwest filling gaps for states that may lack winemaking support.
The work of the Institute is rooted in the realities of Midwestern agriculture unlike traditional wine regions Iowa relies on cold-hardy hybrid grapes that can survive harsh winters. When Norton joined Iowa State in 2015 those varieties still faced skepticism in the broader wine world quality has absolutely improved our wines can be tasted side-by-side with European varieties and stand up.
Production & Profile
The Wine Institute also manages Iowa State’s Brewing Science Program which brings a different perspective to fermentation grounded in engineering principles and hands-on experimentation. Established in 2021 the program combines coursework research and outreach with extensive educational production scale brewing facilities within the ISU Brew Lab.
Students learn about chemistry and mechanical aspects of beer brewing. The Brewing Science Program currently offers one formal course for students supported by several independent study projects recent work includes developing methods to harvest preserve yeast for future use studying how oxidation affects beer flavor over time.
Brand & Industry History
The program is the brainchild of Robert Brown a professor in charge of brewing science. He said the program’s goal was to expand so production can generate income support teaching research and outreach ambitions. The lab also works directly with breweries troubleshoot processes offer technical support.
What This Means
The impact of Iowa State University’s winemaking program extends beyond the products it produces each batch test and workshop builds a stronger foundation for Midwest winemakers brewers. With its focus on sustainability profitability quality improvement and community engagement this innovative approach is revolutionizing the face of Midwestern vino.
Consumer Takeaway
The wines beers ciders produced by Iowa State University are now available for purchase at select Hy-Vee Wine Spirits Cyclone Liquor Wheatsfield Cooperative. With their focus on quality and community engagement these products offer consumers a unique taste of Midwestern vino that is both authentic and innovative.
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