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Field-to-Ferment

  • WWCC Main Parking Lot 500 Tausick Way Walla Walla, WA, 99362 United States (map)

Join us for an afternoon of imbibing and fermentation science. On this excursion you will learn about the different processes that go into producing some of our favorite beverages. 

First, we will visit a barley field with the founder of Mainstem Malt, Phil Neumann. Mainstem Malt connects malt buyers and lovers to high quality, sustainably grown malt. Phil will share how barley and wheat can be responsibly grown to be compatible with our regions aquatic system. 

After, we will stop at Blue Mountain Cider Company for a tour of the cidery where the fruit is crushed, fermented, and bottled. We’ll enjoy a healthy sampling of local, award-winning cider. 

Next, we will visit Walla Walla's first commercial Hopyard in the valley, founded by Nick Morgan, Erin Aycock and Jeremy Petty in 2017. Hops are a perennial plant that grow on a 16’ tall cabled trellis system and is used in the brewing process to give aroma and bitter components. 

Our last stop will be Quirk Brewing, a local brewery that uses Mainstem Malt in their brews. There, we’ll enjoy our final tasting of Mainstem Malt product.

For more information about this event, please contact Lauren Platman at lauren@bmlt.org or 509-525-3136. 


Suitability: 21 and up, welcome.

Difficulty: Involves walking and standing for periods of time. 

Things to Bring

Water, snacks, hat, and camera, 


Earlier Event: July 17
Nature Kids: Water Investigators
Later Event: July 25
Blues Crew Work Party: TBD