Corvallis, OR . (Nov. 8, 2018) — Six Oregon State University Fermentation Science students were awarded a combined total of $60,000 through the Jack Joyce Scholarship last Friday night.
The scholarship, established by Columbia Distributing and Rogue Ales & Spirits as a tribute to the late Rogue founder Jack Joyce, has awarded over $300,000 in scholarships over the last five years. Each year the scholarships are funded by generous donations from influential organizations in the beer industry, as well from the portions of the proceeds of Rogue’s Hot Tub Scholarship Lager.
This year’s donors include Great Western Malting, Beer Institute, Hop Valley Brewing, Indie Hops LLC, Coleman Agriculture, National Beer Wholesaler's Association (NBWA), Ss Brewtech, 2 Towns Ciderhouse, Umpqua Bank, Georgia-Pacific and Saxco International.
“We award these scholarships to passionate students who are committed to their craft,” says Lindsi Taylor, Director of Corporate Communications at Columbia Distributing. “It’s an honor to be able to make a meaningful impact on these talented individuals in honor of Jack.”
“These scholarships are given, without strings, to students who reflect the spirit of Rogue and my dad and who demonstrate a love of fermentation, whether that be beer, wine or kombucha,” says Rogue President Brett Joyce. “The money isn’t tied to any GPA requirement, or any future promise to even brew beer. We are committed to future fermenters—their success is our success.”
Applications for next year’s Jack Joyce Scholarships will open on the first day of Oregon State University’s fall term, September 25, 2019.
For more information on the Jack Joyce Scholarship, visit coldist.com/community/jack-joyce-scholarship.
About Rogue Ales & Spirits
Rogue Ales & Spirits, the only farmer-brewer-distiller-cooper in the United States, was founded in Oregon in 1988 as one of America’s first microbreweries. Rogue has won more than 1,900 awards for taste, quality and packaging, and is available in all 50 states as well as 54 countries. Proudly rooted in Oregon soil, Rogue’s beers, spirits and sodas are made with ingredients grown on Rogue Farms in the Tygh Valley and in Independence, Oregon. Rogue Spirits are hand-distilled on a 550-gallon still in Newport, Oregon, aged in the thick ocean air of the Yaquina Bay and bottled by hand. Since 2008, Rogue has remained committed to sharing the terroir of Oregon hops, barley, rye, wheat, honey, cucumbers and pumpkins one acre at a time by growing its own.
Photo Above: From left to right: Lindsi Taylor, Director of Corporate Communications at Columbia Distributing, Arnbjorn Stokholm, Jordan Chulyak, Sydney Lee, Larissa Hizman, Andrew Sutton, Ben Smallen and Brett Joyce, President of Rogue Ales & Spirits.
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