Block 15 has created a program in collaboration with Oregon State’s Food and Fermentation Club where students gain hands-on brewing experience creating a beer from concept to tap. The students work a full day in the brewhouse, doing everything from loading the mill, adding hops, cleaning the mash and taking notes. Matt Williams, an Oregon State graduate and Block 15’s lead cellar employee, works a day with the students, cleaning and racking tanks, counting and pinching yeast and cleaning kegs. Every month, Block 15 will release a newly created beer from the program to the public.