Michigan State promoting its distilling program
August 29, 2013 | 06:38 PM
Michigan State University has decided to promote a little-known beverage technology and artisan distilling program, according to an article by food and sustainability writer Bob Benenson in Symposium Magazine.
The program was started in 1996 to do for alcohol spirits makers what the University of California at Davis has done for wine producers. It has long been known to the industry and to Michigan commodity and fruit producers, but not to the general public.
With the support of university officials, Kris Berglund, the professor who started the program, has opened a tasting room at the program’s distillery, about two miles from the MSU campus and to produce a line of Red Cedar spirits aimed at MSU alumni and other loyalists.
The program was started in 1996 to do for alcohol spirits makers what the University of California at Davis has done for wine producers. It has long been known to the industry and to Michigan commodity and fruit producers, but not to the general public.
With the support of university officials, Kris Berglund, the professor who started the program, has opened a tasting room at the program’s distillery, about two miles from the MSU campus and to produce a line of Red Cedar spirits aimed at MSU alumni and other loyalists.
