THIS INFORMATION AND LINKS TO OTHER STORIES WILL BE AVAILABLE ON OUR WEBSITE. WELL, BREWERS FROM ACROSS THE COUNTRY AND THE WORLD FINISHED BEING EDUCATED AT YAKIMA CHIEF HOPS HOP AND BREW SCHOOL TODAY. AROUND 300 PEOPLE SPENT WEDNESDAY THROUGH TODAY LEARNING ABOUT HOW THEY CAN BETTER USE HOPS AND THEIR PRODUCTS. THEY DIDN'T JUST SIT IN A CLASSROOM, THOUGH. THEY TOOK TOURS THROUGH THE VALLEY AND GOT TO SEE HOP HARVEST SEASON AS IT HAPPENED >>WELL, WE TRIED TO LIKE, MAKE IT VERY APPROACHABLE AND WE GAVE LIKE PHYSICAL EXAMPLES OF WHAT THE REFERENCE STANDARDS COULD LOOK LIKE. >>WE PRACTICED SMELLING HOPS, SO WE TOOK THEM THROUGH KIND OF THE WHOLE INDUSTRY STANDARD PROTOCOL FOR HOPS SENSORY ASSESSMENT. AND THEN THROUGH THE WHOLE INDUSTRY STANDARD PROTOCOL FOR BEER SENSORY ASSESSMENT. SO WE TRIED TO REALLY DISTILL IT DOWN INTO SOMETHING THAT WAS ACCESSIBLE FOR FOLKS. >>THEY ALSO TRIED TO MAKE THIS A ZERO WASTE EVENT BY KEEPING AS MUCH AS THEY COULD OUT OF THE LANDFILL WITH COMPOSTING AND RECYCLING. >>EVERYTHING IS COMPOSTABLE AND CAN BE SENT TO COMPOST AND OUT TO NATURAL SELECTION. FARMS IN GRANGER, WE'RE RECYCLING ALL OF OUR CANS AND BOTTLES AND ALL THE TRASH THAT WE'RE ACCUMULATING IS IS MINIMAL. SO WE'RE TRYING OUR BEST TO DIVERT AS MUCH AS WE CAN. THIS IS ALL PART OF THAT CONTINUOUS IMPROVEMENT