As the Fermentation Specialist at the WSU Mount Vernon NWREC, Bri teaches the popular Cider & Perry Production – A Foundation course along with other cider and fermentation workshops. Bri received her B.S. (2013) in Molecular Environmental Biology from the University of California Berkeley. She then worked at wineries located in Sonoma County, Napa County, and New Zealand. Bri received her M.S. (2016) in Food Science and Technology at Virginia Tech where her master’s research focused on how varying apple maturities and post-harvest storage conditions affected the quality and chemistry of hard cider. Bri hopes to expand her extension program to include more resources for cidermakers and fermentation professionals as a whole.