Improving the flavor of barley used to make whiskey and finding new varieties for farmers to grow are some of the goals of a new fellowship that will begin next summer at Washington State University’s Bread Lab west of Burlington.
Bread Lab Director Stephen Jones said Seattle’s Westland Distillery, which makes single-malt whiskey, will fund a full-time Ph.D student at the Bread Lab for four years.
The student will focus on developing unique flavors of barley that can be grown by Skagit Valley farmers, Jones said.
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