CoSTEP, Communication in Science & Technology Education & Research Program　(CoSTEP) of Hokkaido University, will hold the 137th Science Cafe Sapporo, "Whiskey and the future of forestry: Thank you for your woodworking" on September 20th.

It is said that the factors that create the aroma of whiskey are largely influenced by the raw materials, the location of the distillery, each process up to distillation, as well as the barrel aging process, such as the type of barrel used for aging. The use of wood, which has not been given much attention until now, such as whiskey barrels, is starting to attract attention. Wood is also used as fuel for biomass power generation and heat utilization, and sawdust is also used as food for cultivating mushrooms. Using wood in various ways and in a planned manner leads to a virtuous cycle of planting, growing, cutting, and planting again, and contributes to maintaining the health of forests. Sustainable forestry requires conscious use of wood. Why not think about the relationship between whiskey and wood and the future of forestry while savoring whiskey through this special evening?

For more information, please see here. *You will be redirected to the website of the Hokkaido University CoSTEP Communication in Science & Technology Education & Research Program　(CoSTEP).