On September 13, Hokusei Japan staff member Yurie Wata presented to a group of roughly 70 Japanese professional brewers and cider makers. Ms. Wata’s presentation took place as part of the “Oregon Brewing Ingredients” seminar sponsored by the Western United States Agricultural Trade Association (WUSATA) and the Oregon Department of Agriculture.
Ms. Wata’s presentation focused on Oregon Fruit Company’s (OFC) fruit for fermentation products — purees used in the beer, cider, and alcohol industry. Her presentation gave on overview of these products, as well as shared useful tips for professionals to best use such purees in their beers and ciders.
After her presentation, beers actually using OFC’s purees were sampled by seminar attendees, and samples of pure puree were also given out to seminar participants to evaluate product quality for themselves.
