A new certificate program offers hands-on production experience and
classroom instruction in the fermentation sciences to give students a
competitive edge in one of Wisconsin’s burgeoning markets

This summer sees the launch of a new beer and wine designed and
produced with the help of students enrolled in two CALS-based programs.

UW–Madison’s first enologist, based at CALS, will aid Wisconsin’s wine and cider industry

Wine is booming in the land of beer and cheese. Growers are hoping that CALS research on Wisconsin-friendly grapes can help uncork the industry’s potential.