By Madelyn Ostendorf
At Iowa State University, fermenting grapes and grains serves a broader purpose than just producing alcohol products.
Faculty and staff with the Midwest Grape and Wine Industry Institute and the Brewing Science Program translate science into practice, supporting growers, winemakers and brewers while giving students hands-on exposure to the beverage industry.
Pouring out education
For Erin Norton, director of the Midwest Grape and Wine Industry Institute, the wine sold under Iowa State’s
name is not the end goal.
“Our primary mission is to support the grape, wine and related industries to be sustainable and profitable,” Norton said. “We do that through research, outreach and education, and lab services.”
That outreach takes many forms. The institute hosts monthly “Lunch and Learn” webinars, produces fact sheets for industry use and conducts site visits to wineries, particularly those just getting started. Roundtable tastings, where winemakers bring their products and exchange feedback, have also become a popular learning tool.
Beyond Iowa, the institute’s reach extends across the Midwest, filling gaps for states that may lack winemaking support.
“We’re trying to be that Midwest hub and support and provide resources to growers in all of our neighboring states,” Norton said.
The Institute’s work is rooted in the realities of Midwestern agriculture. Unlike traditional wine regions, Iowa relies on cold-hardy hybrid grapes that can survive harsh winters. When Norton joined Iowa State in 2015, those varieties still faced skepticism in the broader wine world.
“Ever since I’ve been here, quality has absolutely improved,” she said. “Our wines can be tasted side-by-side with European varieties and stand up.”
Because of the nature of the product, student involvement is carefully outlined. Students assist with research lab work, harvest processing, bottling and even product design.
“If students show real interest, we find ways to get them involved,” Norton said.
Engineering the brew
The Wine Institute also manages Iowa State’s Brewing Science Program, which brings a different perspective in fermentation, grounded in engineering principles and hands-on experimentation.
Established in 2021, the program combines coursework, research and outreach with extensive educational and production scale brewing facilities within the ISU Brew Lab. Robert Brown, professor in charge of the brewing science program, said the program is rapidly growing.
“Right now, we’re pretty small scale,” Brown said. “Our goal is to expand so that production can generate income to support our teaching, research, and outreach ambitions.”
The Brewing Science Program currently offers one formal course for students, supported by several independent study projects. Recent work includes developing methods to harvest and preserve yeast for future use and studying how oxidation affects beer flavor over time.
Research in the Brewing Science Program also addresses industry needs. Ongoing projects examine faster carbonation techniques and how hop compounds behave during brewing, giving brewers more control over flavor and efficiency.
Outreach plays a central role in the program. Workshops on topics such as yeast handling and identifying off flavors help brewers improve their products. The lab is also beginning to work directly with breweries to troubleshoot processes and offer technical support.
“We offer workshops at least every year on topics like harvesting yeast and so-called ‘faults’ in beers,” Brown said. “We want brewers to recognize those faults even at very low levels and then learn what they can do to prevent that from happening. That's the most important part of our outreach right now.”
The program is supported in part by beer sales under the “ISU Brew Lab” label, and, like the Midwest Grape and Wine Industry Institute, profits are directed back into education and research.
“Brewing offers different challenges than winemaking, especially ahead of fermenting sugars to alcohol,” he said. “That’s what appealed to me, and it is so fun to offer students experience in both the engineering and biology of beer brewing.”
As both programs continue to grow, their impact extends beyond the products they produce. Each batch, test and workshop builds a stronger foundation for Midwest winemakers and brewers.
Iowa State wine and beer are publicly available for purchase at select Hy-Vee Wine and Spirits, Cyclone Liquor and Wheatsfield Cooperative. A select rotation of beers are also available on tap at:
- Maintenance Shop
- Cellar 626 (Cyclone Liquors)
- Mucky Duck Pub
- Welch Ave. Station
- Iowa Taproom
The current production lineup of wines, beers and ciders are:
Wines -
- 2024 Marquette
- 2024 Rosé
- 2024 La Crescent
Beers -
- Yell Like Helles (Munich Helles Style Lager)
- Tailgate Red (Red Lager)
- Cyclones IPA (India Pale Ale)
- State Schwarzbier (German Schwarzbier)
- The Pils of Iowa State (Bohemian Pilsner)
Ciders – Available again in Fall 2026
- Original Cider
- Carbonated Cider and Rosé Wine