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In defense of marmite.

Michele Kayal

Get recipes for Baked Eggs With Marmite Mushrooms , Marmite Bloody Mary , Marmite Cheddar Crackers and U.K.-Chazuke (above).

Few foods inspire the kind of revulsion that Marmite does. Just saying the word makes some people scrunch up their faces -- even if they've never tried it.

But me? I love the stuff. It started nearly 20 years ago on a cold, rainy day, when a British friend insisted that I shake the chill with a cup of Earl Grey and some Marmite on crackers. I sneered. I protested. I tasted. Revelation. Today, I love to smear its sticky gloss across a piece of hot toast. Love to twirl it around the end of a spoon, blacker and thicker than molasses, and suck it clean before the drippy tendrils catch my chin. Love to inhale its salty hoppiness, its sour-mash curdle. And when the last few drops cling to the sides of the brown-yellow jar, I love to swirl in a bit of hot water, so not a precious bit is wasted.

I can hear you all now -- eewwwwww! Believe me, I get that. What's not to hate? Its stench stings your nose. I call it glossy, but I'll give you slimy. To me, it's pure umami . To you, it's like sucking on a bouillon cube. Plus, it looks like sludge. In fact, it is a kind of sludge.

Marmite, technically called "yeast extract," is basically what gets scraped from the bottom of the beer barrel. The British breakfast staple, which was originally sold in earthenware jars that resembled the French stockpot called a marmite , was born more than 100 years ago in a small town called Burton-On-Trent. B-on-T is also the birthplace of Bass Ale. Bass was there because the water was considered so fine. Marmite was there as Bass' garbage man: It created a use for spent brewer's yeast.

I am not embarrassed to say that I visited Burton-On-Trent several years ago, and it wasn't for the beer. I made the 135-mile trip northwest of London specifically to tour the Marmite factory.

I pulled into town expecting to see banners that said "Burton-On-Trent: Home of Marmite!" Instead, the factory, which was not even mentioned on the tourist bureau's map, sat like an ugly cousin on the outskirts -- an ugly cousin who does not smell particularly nice.

A small, brick schoolhouse of a building with a red tower feebly broadcasting the Marmite logo, the factory was an homage to Oliver Twist. Inside, the hallways were worn and dim, and the production floor clanged like a steam engine. Stainless steel casks hissed and hummed under a highway of overhead pipes, and belching cauldrons spattered themselves with pre-Marmite. At the entrance to the floor sat a bin of what looked like rotting leaves: hops residue. Even my face crinkled. My nose twitched. I looked deep into the pot ... smells like ... oh. Oh, no. It smelled like manure.

About The Author

Michele Kayal is a food writer specializing in the intersection of food, culture and identity. Her work has appeared in The New York Times , the late great Gourmet, Bon Appetit, Conde Nast Traveler , and many other national outlets. She writes regularly for The Associated Press and on her blog, The Hyphenated Chef .

I had been under the impression that Marmite spontaneously generated during the brewing process. In fact, turning that putrid slurry into my beloved spread is no small task. The exact process is a secret, but it involves breaking down the yeast, straining out the waste and concentrating the remainder. Yeast is naturally rich in B "vit-uh-mins," as the Brits would say, but more are added, as well as vegetable extracts, spices and salt. Yes, yes, I can just hear you now: "If you have to work that hard to make something edible, maybe it wasn't meant to be eaten." Possible. But the same goes for Twinkies. And as far as I know, they're not rich in folic acid.

My poor neglected breakfast buddy even fights for respect in its own town. As a souvenir, what could be better than a jar of Marmite from its birthplace? I checked a convenience store. Nothing. A couple of supermarkets. Nothing. I finally found a jar in a Sainsbury's supermarket, where it had been banished to the aisle with unappealing items like "potted beef" and something called "toast toppers," condensed breakfast goo in flavors like bacon-mushroom. I had also hoped for the Marmite-flavored potato chips I'd been told about. But all I found were rack upon rack of "Roast Beef and Yorkshire Pudding" chips and "Lamb and Mint Jelly" chips. Which just goes to prove that grossness is in the mouth of the muncher.

I'd like to say that Marmite is an acquired taste. But it's just not. During my factory tour, the plant manager told me that unless they get their customer before age 3, they've missed their window. Brits like it more than anyone else, and even they don't like it that much. Only 25 percent of U.K. households actually have a jar on hand. So unlikely are the chances of conversion that Unilever, which makes Marmite, actually launched a "Love It/Hate It" ad campaign where devotees and detractors slug it out.

So who does like it? Anyone who craves a little adventure in the mouth. Anyone who believes that taste is multidimensional, that a tingle on your tongue is just as important as the flavor sliding down your gullet. Anyone who craves fullness, who lusts after round, rich, salty, earthy. I need Marmite the way deer need a salt lick. And though I can't prove it, I believe there is something nutritional that brings me back over and over, something my body intuitively knows it needs. It settles a queasy tummy. It gives me a boost of energy. And there is nothing -- nothing -- that takes care of a hangover like a spoonful of Marmite.

For people like me, the news just keeps getting better: Last month, Unilever released Marmite XO, for "Extra Old," the strongest, most pungent Marmite known to man. Made with yeast from four specially selected breweries and matured for at least 28 days -- four times longer than standard Marmite -- XO promises to curl your nose hairs and numb your tongue.

So if you've ever been Marmite-curious, now is the time to snag a jar from your nearest gourmet store, British specialty shop or online retailer (marmiteshop.co.uk is the mothership, but you can also find Marmite on Amazon.com). Open the jar and let your fantasies -- and fears -- run wild.

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All things considered, marmite spread captures hearts, curdles stomachs, give anchovies another chance, krulwich on science, sweet, sour, salty, bitter ... and umami, u.k.-chazuke, marmite cheddar crackers, marmite bloody mary, baked eggs with marmite mushrooms.

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Lifting the lid on the secrets of Marmite: One Midlands factory makes ALL the world's Marmite. Our intrepid reporter - who loathes the stuff - was astonished by what she found there 

• Iconic breakfast spread made in factory in Burton-upon-Trent, Staffordshire
• Includes quality control and taste testers to check batches carefully
• Produces 6,000 tons of Marmite every year - around 50 million jars 

By Sarah Rainey For Daily Mail

Published: 18:38 EDT, 2 April 2015 | Updated: 21:28 EDT, 2 April 2015

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The first thing that hits you is the smell. Bitter, acrid fumes billow through the air, creating a pungent fug that fills my nostrils and catches in the back of my throat. It’s reminiscent of stale beer and cigarette butts, with a whiff of mouldy cheese; what an old pub carpet might smell like after a particularly wild Saturday night.

Then there’s the noise. Row upon row of hammering pistons are firing jets of steam into the air. All around are whistling, whirring metal contraptions, vibrating so violently that the whole floor seems to quake. A tangle of shuddering pipes covers almost every inch of wall.

‘It’s 90c inside there,’ a man wearing industrial headphones and a hard hat is shouting, tapping one of the machines. ‘We cool it down and the liquid can stay in there for days. Then it goes though  the evaporator and ends up as a paste.’

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Sarah Rainey (above) - who loathes Marmite - visited the factory in Burton-upon-Trent, Staffordshire, and could not believe what she saw

With a flourish, he gestures towards a huge stainless steel vat in the centre of the room, from which a trickle of brown gunge is oozing and pooling on the floor.

It’s hard to connect this nightmarish scene with the contented ritual that takes place in up to a quarter of British households each morning. For it’s in this noisy, smelly, chaotic factory in Burton-upon-Trent, Staffordshire, that Marmite, the iconic breakfast spread, is made.

Marmite, which celebrates its 113th birthday this year, has never been more popular. Twenty-seven jars are sold every minute, and this Sunday tens of thousands of us will be tucking into the latest addition to the brand’s range: the Marmite Easter Egg.

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What started as a wartime staple has recently revamped its reputation — moving from nursery treat to trendy retro brand. Last year, Marmite saw an 11 per cent rise in popularity among the under-30s.

Top chefs swear by it in everything from curries to cupcakes, while coffee shop Starbucks has started putting Marmite in its paninis. And celebrities can’t get enough of the stuff.

Eddie Redmayne is said to adore it, actor Bill Nighy was recently stopped at Heathrow airport for trying to smuggle an extra-large jar in his hand luggage, and last week it was revealed as one of the dressing room demands of axed Top Gear presenter Jeremy Clarkson.

Her exclusive hands-on tour comes as Marmite celebrates its 113th birthday. Twenty-seven jars are sold every minute and its journey starts in the nondescript factory

Hundreds of jars are packed on a conveyor belt ready to be filled with the iconic breakfast spread

Huge circular machines quickly pop yellow lids on the jars. The factory produces 6,000 tons of Marmite a year

Whether you love it or loathe it — and I count myself firmly among the latter — it seems everyone has an opinion on Marmite. But very few of us actually know what it contains, or how it’s made. So the Mail took an exclusive tour of the world’s only Marmite factory in order to find out.

First things first: there are no bubbling cauldrons of the savoury spread, no plates piled high with hot, buttery toast for tasting purposes. Instead, it’s produced in a rather non-descript corrugated iron building in the centre of Burton, an ancient market town once known as ‘the beer capital of Britain’.

Until last year, the site boasted a vast red tower bearing the brand’s logo, but, after 60 years as a local landmark, it was torn down for safety reasons. All that remains is a large plastic cut-out of a Marmite jar, drably tacked over the entrance.

The distinctive salty odour surrounds the factory like a fog. St John Skelton, the factory’s quality specialist and master taster who has worked here for 41 years, is positively infused with it.

He’s like a savoury Willy Wonka, hopping from one foot to the other with excitement as he reels off some of Marmite’s statistics.

‘In seven weeks, we make enough here to spread over the world’s smallest country, Vatican City,’ he trills. ‘We produce 6,000 tons of Marmite — around 50 million jars — a year. Only 15 per cent of that goes overseas; the rest is eaten right here in the UK.’

Marmite, which was invented by a German scientist called Justus von Liebig in the late 19th century, has been produced in Burton since 1902. The town’s beer heritage is important: the basic ingredient of the spread is yeast sludge, a waste product left over from brewing beer, and there were once 30 breweries in the surrounding area. Now, the raw materials come from across the UK.

It is named after a French casserole dish, pronounced ‘mar-meet’, having first been distributed in earthenware pots. To this day, the jar’s iconic red-and-yellow label depicts a Marmite dish.

To this day, the jar’s iconic red-and-yellow label depicts the Marmite - or French casserole - dish the product was originally distributed in

Dozens of Marmite jars are packed together and covered in plastic ready to be distributed to the thousands of suppliers

And it is only since 2006, when the famous ‘love it or hate it’ advertising slogan was introduced, that our opinions of the spread have become so polarised. During World War I, Marmite wasn’t seen as an acquired taste at all — it was included in British soldiers’ ration packs. And during World War II it was supplied as a dietary supplement in prisoner-of-war camps.

It is also said to have a number of health benefits — from fighting anaemia to healing tissue after heart damage — and until the Sixties was given away free to new mothers by NHS baby clinics because of its high concentration of B vitamins and folic acid.

‘If people have been brought up on Marmite, they tend to be fond of it throughout their lives,’ explains St John. ‘I’ve always loved it. From when I was a baby, I liked savoury foods over sweets. At kids’ parties, while everyone else was eating jelly and blancmange, I preferred the Marmite sandwiches they made for the grown-ups.’

Is liking Marmite a requirement for getting a job here, I ask? ‘Oh no. There are some people who work for us who hate it. But they’re definitely in a minority’ — he grins — ‘and we do try to change their mind.’

St John, known by his colleagues as Mr Marmite, is about as big a fan as they come. He trained as a biochemist before taking his first job at the factory straight out of Warwick University, aged just 21, but has never lost his taste for the spread.

The best way to eat it, he insists, is between two slices of white bread, with a thin layer of butter and slices of cooked chicken. And his favourite thing about the product is its ‘astounding’ shelf life.

Marmite quality specialist St. John Skelton has worked in the factory for more than 40 years. The best way to eat the spread, he insists, is between two slices of white bread, with a thin layer of butter and slices of cooked chicken

At one point during the tour Sarah is shown a handful of brown powder, which will be used in a new batch of Marmite

‘We put 18 months on the jar, because that’s how long it retains its vitamin content. But you could eat Marmite that was manufactured in 1945 and it would be safe. Its flavour would have changed, but it would still taste good.’

He’s seen some curious incarnations of Marmite in his time — from crisps to nuts, even a dubious Valentine’s Day-themed body paint — and knows fans who rave about stirring a teaspoon of it into hot milk, or spreading it on banana sandwiches. But one thing St John can’t abide is people putting Marmite in the fridge.

‘If a Marmite jar is contaminated with bacteria, leave it alone in the cupboard — because of its high salt content, the Marmite will kill the bacteria. Putting it in the fridge, on the other hand, preserves the bacteria. So not only does it taste better out of the fridge, it’s safer.’

Having kitted me out in a fetching hairnet, hat and high-visibility vest, he bounds across the yard where seven vast brewery tankers have arrived with some freshly slurried yeast, ready to start a new batch.

The yeast is pumped into large drums called coppers, where it is mixed with water and salt, and heated at 90c for ten hours. ‘At this stage, it’s a creamy, pale-brown colour,’ St John explains. ‘There are a couple of different types of yeast mixing in each one — this could be from bitter, lager or ale — so no two batches are the same.’

Wearing a hairnet, hat and high-visibility vest, Sarah is shown seven vast brewery tankers during the tour

From here, the mixture is pumped into the main factory, where the hop residue (from the beer-making process) is removed, followed by a spin in a series of centrifuges to remove the solid, bitter cell walls of the yeast.

This is where it starts to acquire its dark brown colour. Any remaining water and alcohol are driven off in a large evaporator, through which it’s put twice, and then cooled to turn it into a paste. Three hundred enormous vats, holding a ton each, are used to store it.

The next stage of the process is a closely guarded secret. The special blend of ingredients added to the yeast extract — listed simply as ‘spice extracts’ on the jar — is as surrounded in mystery as the formulae for Coca-Cola and Kentucky Fried Chicken.

St John is particularly cagey. ‘We try not to talk about that,’ he says, when I raise the subject. Does anyone in the building know the secret?

‘Um…’ he mutters. Does he know the secret? ‘Ummm...’ He glances furtively over his shoulder, and I can’t tell if he’s exaggerating or genuinely worried somebody might hear. ‘Well, I know how to make Marmite. Let’s say that. But it’s not as simple as it seems.’

The secret blend itself is somewhat underwhelming to look at. Labelled Marmite Premix 8897523, it’s stored as a concentrated liquid in a huge blue box. When the lid is lifted, there’s a waft of roasted vegetables (Marmite is thought to contain celery extract), herbs and tangy citrus.

At least, I think there is. St John insists there’s liquorice in there; I’m sure I can smell something spicy. But he shuts the lid just as quickly as it opened, before I can deduce anything more.

The yeast extract and premix are blended, then bottled, labelled and packed into trays at a rate of 250 jars a minute. Richard James, Marmite’s production leader for the past 11 years, stands guard to check the line is running smoothly.

‘I’m proud of what I do — it’s such a unique brand,’ he says, watching the jars whirr past. ‘I love going to parties and telling people I make Marmite.’

Much of this part is mechanised, so James has to step in only when one of the machines jams. The famous yellow lids are then clamped shut and the jars leave the factory on pallets of 3,000 — any time between four and ten days after the process began.

Over the years, Unilever — the company which owns Marmite, having taken over the brand in 2000 — has released a number of special editions, including Guinness-infused spread, a champagne blend and the patriotic Ma’amite in honour of the Queen’s Jubilee in 2012. The most recent version, Marmite XO (an extra-strong version that is fermented for 28 days), was produced with the help of a group of country-wide aficionados, nicknamed The Marmarati, who were recruited via social media for the purpose of tasting new blends.

Marmite is not something Sarah will ever like, let alone love - even with the addition of a Marmite Easter egg

This exclusive club, of which St John is the leader, now has around 350 members, all of whom gained entry by proving their devotion to the spread through measures such as Marmite tattoos and videos on YouTube.

‘It is a bit cult-like,’ he admits. ‘There was an earlier leader, and then we had a meeting at which it was revealed that his wife had been seen eating marmalade, not Marmite. So we had a trial and he was deposed. I won the election to replace him. It’s quite an accolade.’

He says this with such weighty reverence it’s hard not to smirk. But then I realise he’s entirely serious. ‘You may laugh,’ he sniffs, ‘but it’s a useful way of seeing people’s reactions to new flavours.’

By way of explanation, he invites me to take part in an official Marmite taste test. Twenty employees at the factory are qualified to taste the spread, and no batch leaves the premises without being tested. But it’s far from being an easy job.

First, tasters have to pass an exam to prove their skills — sorting flavoured water into flavours ranging from acidic to bitter, salty and sweet — and then there’s the tasting process itself, which involves adding Marmite to a cup of hot water and swilling it like Bovril. The exam is no problem, but sipping a mug of the hot, salty spread makes me retch.

St John shakes his head. Marmite, he says, is beloved by so many because it contains flavour enhancers that the body produces naturally during digestion.

‘When you taste Marmite, it’s affecting the way you taste the world,’ he declares, dramatically. ‘Everything else you eat after that will taste different. It turns on a deep feeling within us, in the same category of love at first sight.’

When he’s not looking, I spit my mouthful of Marmite into the bin. The sticky, salty spread is simply not something I’ll ever like, let alone love. Just don’t tell the Marmarati — or I’ll be toast.

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NEWS... BUT NOT AS YOU KNOW IT

‘The first thing that hits you is the smell’: Reporter goes inside the factory that makes the world’s Marmite

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In its 113th birthday year, Marmite has never been so popular.

This Easter, chocoholics will be tucking into their Marmite Easter egg (with Marmite-flavoured chocolate) and 27 jars of the stuff are sold every blooming minute.

But who even knows what’s in that sticky dark matter?

Thankfully, MailOnline reporter Sarah Rainey, who professes to belong to the ‘hate it’ camp, has gone behind enemy lines at the Marmite factory in   Burton-upon-Trent, Staffordshire to find out.

Sarah says the first thing that hits you is the smell. She describes it as ‘reminiscent of stale beer and cigarette butts, with a whiff of mouldy cheese; what an old pub carpet might smell like after a particularly wild Saturday night.’ Nice.

She’s taken on her factory tour by ‘savoury Willy Wonka’ and Marmite’s quality specialist and taster for 41 years, St John Skelton (yes, St John).

He explains: In seven weeks, we make enough here to spread over the world’s smallest country, Vatican City.’

‘We produce 6,000 tons of Marmite — around 50 million jars — a year. Only 15 per cent of that goes overseas; the rest is eaten right here in the UK,’ he adds.

Here’s how the magic happens:

• First, the giant brewery tankers arrive with some freshly slurried yeast. Yum.
• This is pumped into large drums, known as coppers, where it’s mixed with salt and water, and heated at 90c for 10 hours. John says: ‘There are a couple of different types of yeast mixing in each one — this could be from bitter, lager or ale — so no two batches are the same.’
• The mix is then is pumped into the main factory, where the hop residue and bitter yeast cells are removed.
• Water and alcohol are then evaporated off before the liquid’s cooled to form the dark brown paste. This is stored in 300 giant vats, which hold a ton each.
• Next up, the secret ingredient is added. Listed as ‘spice extracts’, John won’t divulge the recipe – except to insist it contains liquorice – but Sarah says it smells of ‘roasted vegetables, herbs and tangy citrus.’
• This secret mix is blended with the yeast extract paste and then bottled, labelled and packed into jars – at the rate of 250 jars a minute.

John tells Sarah you don’t have to like the spread to make it, but it helps. He’s a life-long fan and reckons it’s best enjoyed between two slices of white bread, with a layer of butter and some slices of cooked chicken.

He declares: ‘When you taste Marmite, it’s affecting the way you taste the world. Everything else you eat after that will taste different. It turns on a deep feeling within us, in the same category of love at first sight.’

Er, maybe all that yeast’s gone to his head.

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Where is Marmite made? This is where Marmite is produced and what it's made of

The 'love it or hate it' spread is a hot topic at the moment, but where is it made and what goes into it?

• 10:39, 13 OCT 2016
• Updated 14:22, 13 OCT 2016

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Unilever, one of the world's largest consumer goods manufacturers, is caught in a huge row with Tesco after demanding an increase in prices amid the falling value of the pound.

With Tesco refusing to pay, the row has left the supermarket low on household items such as Marmite, Flora and Persil.

Unilever says it faces higher costs across its huge range of goods because of the slump in the value of the pound and has reportedly demanded a 10% rise in prices.

There has been a particularly strong reaction to the "love it or hate it" spread Marmite, with reports of one superfan stockpiling it.

So where is Marmite made?

Marmite is produced in a factory in Burton-upon-Trent in Staffordshire and it has been made there since 1902.

The factory produces 6,000 tons of Marmite a year. That's around around 50 million jars.

The raw materials come from across the UK. In an interview with the Daily Mail, Marmite’s quality specialist St John Skelton said that only 15% of that is delivered overseas.

So the rest is eaten in the UK, which must mean we really do love it rather than hate it.

There is one different version though.

A type of Marmite with a slightly different flavour has been made at Sanitarium Health Food Company's Cooranbong factory since 1944.

Sanitarium said: "Marmite was introduced to New Zealand by Sanitarium.

"Initially it was imported from the United Kingdom but shortly before World War II, we secured the secret recipe from the English and made the first Marmite in our Cooranbong factory in 1944. "Since the 1970s, Sanitarium's Christchurch factory has manufactured all the Marmite sold in the South Pacific."

What is Marmite made of?

The basic ingredient of the spread is yeast sludge, a waste product left over from brewing beer.

The ingredients are as follows: Yeast Extract (contains Barley), Salt, Vegetable Juice Concentrate, Vitamins (Thiamin, Riboflavin, Niacin, Vitamin B12 and Folic Acid), Natural Flavouring (contains Celery).

Justus von Liebig is the German chemist who is thought to have made the invention of Marmite possible when he discovered that brewer’s yeast could be concentrated and eaten.

Marmite is said to be named after a French dish which is pronounced 'mar-meet'. It came in pots which the jar's yellow and red label depicts to this day.

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Behind the scenes at the Marmite factory in Burton-on-Trent

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To celebrate World Emoji Day – yes, this is indeed a thing! – there are new Marmite emojis for you to download!

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Are you a big Marmite lover? Are you watching your salt intake? Oh boy are you in for a treat.

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Best US Factory Tours and Museums

Related to:, celestial seasonings.

celestial seasonings, factory, tour, boulder, colorado

Photo by: Courtesy of Celestial Seasonings

Courtesy of Celestial Seasonings

We’ve all had a cup of Sleepytime tea, but have you ever wondered what goes into making that little pouch of goodness? At the Celestial Seasonings factory, visitors can watch as herbal tea ingredients are blended, packaged and shipped to your local grocery store. The tours are free, and include free samples of all the different Celestial Seasonings tea varieties.

Harley-Davidson

harley davidson, motorcycle, factory, york, pennsylvania

Photo by: Klaus Nahr , Flickr CC-BY-SA-2.0

Klaus Nahr , Flickr CC-BY-SA-2.0

Get in touch with your inner biker at the Harley-Davidson factory in York, PA, where the Touring, Softail and Trike models are all made. Catch a glimpse of the manufacturing and assembly process, and sit on a Harley before it’s shipped from the factory.

Jelly Belly

jelly belly, factory, tour, fairfield, california

Photo by: Jelly Belly Candy Company

Jelly Belly Candy Company

Did you know that a jelly bean takes at least a week to make? Find out why on a Jelly Belly factory tour in Fairfield, CA, where 150 different jelly bean flavors are constantly being cooked up. Tours are free, but make sure to check out the candy store and chocolate shop before you leave.

Louisville Slugger

louisville slugger, museum, factory, kentucky

Photo by: Andy Lyons/Getty Images

Andy Lyons/Getty Images

Visit the Louisville Slugger Museum & Factory to see how the iconic bats are made. The factory museum also has a collection of retired Louisville Sluggers that have been swung by some of baseball’s greats. Tours are $10, and you’ll get your very own miniature bat!

The Crayola Factory

crayola crayons, factory, easton, pennsylvania

Photo by: William Thomas Cain/Getty Images

William Thomas Cain/Getty Images

While there is not an actual manufacturing plant onsite, the Crayola Factory serves as a museum and visitor center where you can become an expert on how the famous crayons are made. Learn about Crayola’s history, color on the walls, play with sidewalk chalk, and watch as your own souvenir box of crayons is made.

Intel Museum

intel, museum, santa clara, california

Photo by: Bloomberg/Getty Images

Bloomberg/Getty Images

The Intel Museum is a 10,000-square-foot learning experience. Watch as employees demonstrate how silicon chips are made, and even try on one of the “bunny suits,” which workers must wear while manufacturing the chips.

Maker's Mark Distillery

makers mark, distillery, loretto, kentucky

Visit this National Historic Landmark to learn about the distillery’s history, watch the fermentation process, and get a look at the barrels that the whiskey ages in. The tour also includes a look at the bottling area, where workers hand-dip the top of each bottle in Maker’s Mark’s signature red wax.

Hershey's Chocolate World

hersheys chocolate world, factory, hershey, pennsylvania

Photo by: Gary Burke/Moment/Getty Images

Gary Burke/Moment/Getty Images

Feel like you stepped into a scene from Charlie and the Chocolate Factory at Hershey’s Chocolate World . Walk through a tropical jungle where cocoa beans are harvested, take a simulated factor tour, create your own candy bar, and don’t forget to pick up your free sample!

mack truck, museum, allentown, pennsylvania

Photo by: Lehigh Valley, PA

Lehigh Valley, PA

Head to Macungie, PA, to see how Mack trucks are made. Be prepared, because the factory tour includes 1.5 miles of walking! Stop by the Mack Museum in Allentown, PA, to see truck models from 1907 to 1973.

Ben & Jerry's Ice Cream

ben and jerrys, ice cream, factory, waterbury, vermont

Photo by: Raffi Asdourian , via Flickr

Raffi Asdourian , via Flickr

Located in Vermont’s Green Mountains, the Ben & Jerry’s Ice Cream factory is a must-see for satisfying any sweet tooth. Get a glimpse of the ice cream production line, watch a “moo-vie” on the company’s history, and stop at the Flavoroom for a taste of the flavor of the day. Don’t forget to visit the flavor graveyard, the final resting place for retired ice cream varieties.

Gibson Guitar Factory

gibson, guitars, factory, nashville, tennessee

The Gibson luthiers (string-instrument makers) bind, paint, neck-fit, buff and tune the famous guitars right at the Memphis factory. Watch as they make some of the same guitars that have been played by Eric Clapton, Bob Dylan and Jimi Hendrix.

Tabasco Factory

tabasco factory, avery island, louisiana

Photo by: Omar Torres/AFP/Getty Images

Omar Torres/AFP/Getty Images

Visit tiny Avery Island on the Bayou to learn how the famous hot-pepper sauce is made, aged, bottled and shipped. Make sure to stop at the Tabasco Country Store at the tour’s end for a taste of Tabasco-flavored ice cream and to pick up Tabasco-inspired souvenirs.

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Volume 57 | ISSUE 2: September 6, 2024

Hazelwood green tour shares progress, promise of multifaceted bioforge project.

By SHANNON O. WELLS

In the brilliant sunlight of a late summer afternoon at Hazelwood Green by the Monongahela River, even the weathered old shell of the former Jones & Laughlin Steel factory — with the help of thousands of solar panels up top — looms majestically amid the site’s mix of fresh landscaping, open spaces and construction zones as a tour group strolls around the once-fallow former industrial site.

While the popular phrase “eds and meds” describing Pittsburgh’s transition from manufacturing giant to a university- and medical center-fueled hub suggests the latter supplanted the former, Pitt’s fledgling BioForge project is aimed toward bringing together the city’s history of product creation with its more recent flair for cutting-edge innovation.

On Sept. 5, a group of about two dozen folks from Pitt and the surrounding Hazelwood neighborhood got a sneak preview of the 185,000-gross-square-foot BioForge life-sciences manufacturing center now being constructed on 3.5 acres of the former steel-making property.

The event was held ahead of a topping-off ceremony for the building on Friday morning.  

“I first heard about BioForge when I was a candidate for chancellor, and it is one of the main reasons that I am here in this role,” Pitt Chancellor Joan Gabel said at the Sept. 6 ceremony. “Because when you look at what a research university can do in terms of discovery, in terms of advancing science, in terms of advancing therapies and cures, in terms of economic development, in terms of partnering with a community in service or in terms of just being vibrant and exciting and inspiring as a place to live and learn and work — there’s really nothing like this anywhere, and I wanted to be a part of it.”

On Thursday, Heidi Ward, director of planning for Pitt’s Neighborhood Commitment in Hazelwood, guided a walking tour through the expansive site. The couple dozen neighbors and Pitt representatives on the tour were given an opportunity to sign the final construction beam that was put in place Friday morning. 

The $250 million BioForge project will share Hazelwood Green with existing facilities including the Advanced Manufacturing Research Center, Motional driverless vehicles, and Carnegie Mellon University’s Robotics Innovation Center as well as proposed residential housing development to create a more well-rounded neighborhood mix. 

“In addition to our greater Hazelwood neighborhood commitment, the University of Pittsburgh is developing a new biomanufacturing facility called the BioForge,” Ward explained. “This catalytic development is why we continue to hear the term life sciences … the field of study that helps us learn about our health, really how we can coexist and have a better, more thriving world together.”

First announced in fall 2021, the BioForge project’s exterior construction is scheduled to be complete in the first half of 2025. When the project is complete, probably by the summer 2026, it’s expected to create around 830 jobs. 

Therapies within reach

Currently overseeing design and construction of the facility, Ken Gabriel, a former engineering professor at Carnegie Mellon University who serves as founding director of BioForge’s Advanced Biomanufacturing Institute, will direct operations as chief executive officer of the life-sciences manufacturing center. He described the significance and opportunity BioForge represents for Pitt as well as the once-blighted property it will occupy.

BioForge, he noted, will innovate in the subset of therapy known as precision medicine.

“And the basic idea of precision biologic medicine is that the best therapy for you — the best medicine for you — is you,” Gabriel explained. “And what I mean by that is your own body being helped to fight a disease or overcome a condition. And these types of precision biological medicines are relatively new. We’ve been hearing a lot about them.

“They fall under the category of cell and gene therapy, or RNA, which some of you may have experienced, like we all did as a (COVID) vaccine,” he added, “but these are the types of new therapies that actually help your body heal itself.”

As promising and exciting as these are, including regular news articles celebrating breakthroughs like “(deaf) children who can hear again,” or patients “overcoming cancer of the blood, in particular through these sort of treatments,” there’s still the not-so-little matter of affordability.

“By the time you get to page three or the seventh screen of that article, they tell you the therapy costs $3 million or $2.5 million dollars, half the cost of putting up solar panels here,” he observed. “That’s not within reach of the people who need it. It’s barely a drop in the bucket to address the number of people who need these sorts of treatments.”

BioForge, therefore, is designed to seek and create breakthroughs and innovations in manufacturing precision biological medicines to accelerate their delivery and use.

“That’s our whole focus and point. And we’re going to focus like a laser beam,” Gabriel said. “We don’t need more science. That’s already happening at the University of Pittsburgh. There’s tons of money in the private sector that’s ready to come in to invest.”

Closing the gap

Before BioForge, Gabriel served as founding chief operating officer of Wellcome Leap, an organization that combined life sciences and engineering to deliver critical medical innovations at accelerated timescales. In just over two years, the organization launched 10 ongoing programs ranging from artificial kidneys and depression biology to next-generation surgical delivery and resilient aging.

He also worked as president and CEO of Draper, an engineering spin-off of the Massachusetts Institute of Technology, as corporate vice president and founding co-lead of the Advanced Technology and Projects group at Google, and as acting director of the Defense Advanced Research Projects Agency at the U.S. Department of Defense. 

“What BioForge is going to do is close that gap between where these technologies get through in the laboratory and where they need to be, in terms of manufacturing and repeatability, so that we can get it out to everyone equitably and as fast as possible,” Gabriel added on the Hazelwood Green tour. “It’s not going to be easy.”

What he finds encouraging, however, is the innovation that already surrounds the BioForge site. Synergy among the facilities will be a key element of BioForge’s ability to thrive.

“The building of BioForge is over there, where we’re going to be focusing on the manufacturing and the life sciences and the biology needed,” he said, gesturing south toward the river, where construction is underway. “But right next to us is the manufacturing of futures. Right over there is Robotics Innovation Center …

“In order to do the manufacturing advances that we need, we need automation. We need machine learning. We need robotics, not just by itself, but working together with the life sciences,” he added. “So this is putting us, as a region, very well positioned to do this in a way that gets precision biological medicines out and delivers on the promising potential and makes it real.”

A neighborly place

As part of the site tour, Heidi Ward provided historical information on the roller-coaster history of Hazelwood Green, which once was considered part of the Squirrel Hill neighborhood. Noting a long population decline, she said 2020 census data indicates 4,548 residents live in greater Hazelwood.

“And when we compare it to a city, the population in greater Hazelwood really is overrepresented by those that are under the age of 18 and those that are over the age of 65,” she said. “As a dear friend, Sonia Tillman, once said to me, ‘Hazelwood is like a barbell — one side is really the youth and the other side is our older citizens, and so we have very few people that are actually in that working population.”

Pointing toward green space on the southwest section of the Hazelwood Green site, Ward explained the housing component of the redevelopment project that will be completed in three separate phases.

“It really will be multi-family development. The first phase will have 50 units (with 27) reserved as ‘affordable,’” she said. “The other 13 units will be set aside for families that are involved in the Pittsburgh Scholar House,” a project designed to improve the quality of life for single parents and their children through post-secondary education and supportive services.

“I think all of us are really looking forward to housing coming here in the development,” she added.

More than 1,000 greater Hazelwood residents came together to help create a neighborhood plan, “to really share what they wanted to see happen to this neighborhood after the steel mill collapsed,” Ward said. “The plan focuses on ways to strengthen and improve the community while proactively preparing for future growth and change as the neighborhood continues to evolve.

“The community will use its plan to ensure it remains an inclusive, family friendly neighborhood that recognizes that its greatest asset is its people — all of you.”

Shannon O. Wells is a writer for the University Times. Reach him at   [email protected] .

Have a story idea or news to share?  Share  it with the University Times.

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Guadalajara: Tequila and Hacienda San Jose Del Refugio Tour

Guadalajara’s rich tequila culture is the focal point of this immersive, full-day tour. Visitors will embark on a captivating journey, exploring the historic Hacienda San Jose del Refugio and witnessing the intricate process of tequila-making . This intimate experience, limited to just 10 participants, offers a unique chance to savor house-made tequila samples, indulge in an authentic Mexican lunch , and bask in the beauty of agave fields. With insights into the traditions and production methods that shape this beloved spirit, the tour promises to leave you with a deeper appreciation for the art of tequila.

• The tour offers a full-day tequila adventure in Guadalajara, including a factory tour, tastings, and visits to Tequila landmarks.
• Participants will explore the historic Hacienda San Jose del Refugio and learn about the art of tequila-making from agave harvesting to maturation.
• The tour includes a guided tasting session featuring various house-made tequilas, allowing guests to appreciate the flavor nuances.
• Amenities such as hotel pick-up/drop-off, refreshments, and an authentic Mexican lunch are provided for a convenient and immersive experience.
• The small group size of up to 10 participants ensures a personalized and informative tour led by an English and Spanish-fluent guide.

More tours and experiences nearby.

• Private Tour to Tequila Unique Experience Price Groups of up to 4
• Tonalá & Tlaquepaque Tour: Art Towns & Pottery Experience
• Private Walking Tour of Guadalajara
• Explore Chapala With a Visit to Tonalá, Three Foals, Ajijic and More

Tour Overview

On this full-day tequila adventure from Guadalajara, guests will embark on an immersive experience that delves into the rich history and artistry of Mexico’s iconic spirit.

Priced at CZK 7,206 per person, this 6-hour tour is limited to just 10 participants, ensuring a personalized and intimate journey .

Accompanied by a live guide fluent in English and Spanish, the itinerary promises a guided tour of a tequila factory, tastings of house-made varieties, and visits to top Tequila landmarks.

Complimentary hotel pick-up and drop-off, cold refreshments, and an authentic Mexican lunch are all included, providing a well-rounded and hassle-free tequila experience.

Itinerary Highlights

The tour kicks off with a visit to the historic Hacienda San Jose del Refugio , where guests can explore the rich tequila culture that has defined the region for generations.

A guided tour of a tequila factory follows, providing an in-depth look at the tequila-making process . Participants will then have the opportunity to sample a variety of house-made tequilas during an informative tasting session .

The day’s highlights also include discovering top Tequila landmarks, such as the José Cuervo store, offering a comprehensive immersion into the local tequila scene.

Included Amenities

The tour package includes comprehensive amenities to enhance the tequila-tasting experience.

Guests will enjoy hotel pickup and drop-off in Guadalajara, ensuring a seamless start and end to the day. A certified professional guide will provide informative commentary throughout the tour, sharing insights into the art of tequila-making and its cultural significance.

Complimentary cold beer and bottled water will be available during the van ride, while a delicious lunch featuring authentic Mexican flavors is included.

The tour also covers the tequila tasting session , allowing participants to sample a variety of house-made tequilas.

These thoughtful inclusions create a well-rounded and enjoyable tequila adventure.

Experience and Learning

Visitors on the Guadalajara Tequila Tour gain unparalleled insights into the art of tequila-making and its deep cultural significance . Throughout the excursion, the knowledgeable guide provides informative commentary, ensuring guests leave with a comprehensive understanding of this iconic Mexican spirit.

Key highlights include:

Exploring the historic Hacienda San Jose del Refugio to take in the rich tequila traditions.

Witnessing the meticulous tequila-making process firsthand during the guided factory tour .

Sampling a diverse array of house-made tequilas and delving into the nuances of flavor and aroma.

As the tour concludes, participants can sit back and relax, savoring refreshments while reflecting on the educational and memorable experience .

Booking Information

To book the Guadalajara Tequila Tour , visitors can check availability and reserve their spots without any upfront payment.

The tour offers options for alcoholic drinks at the restaurant, which can be purchased separately. It’s worth noting that the package price doesn’t include tips, so guests should budget for those.

With a small group size limited to 10 participants, this full-day tequila adventure promises an immersive and personalized experience.

Travelers can explore the historic Hacienda San Jose del Refugio, witness the tequila-making process , and savor a variety of house-made tequilas – all while enjoying the convenience of hotel pickup and drop-off in Guadalajara.

Tequila Culture and Hacienda

Hacienda San Jose del Refugio stands as a testament to tequila’s rich cultural heritage. At this historic site, visitors can enjoy the art of tequila-making and its deep-rooted traditions.

The guided tour offers a captivating glimpse into the process, from the harvesting of the agave plant to the intricate distillation methods. Guests can explore:

• The hacienda’s centuries-old architecture , which reflects the region’s colonial past
• The agave fields , where the key ingredient in tequila is carefully cultivated
• The state-of-the-art tequila factory, where the liquid gold is expertly crafted

Through this immersive experience, travelers gain a profound appreciation for the intricacies and cultural significance of tequila production.

Tequila-Making Process

The tequila-making process commences with the meticulous harvesting of the blue agave plant, the key ingredient in this iconic Mexican spirit. The roasted and shredded agave is then fermented and distilled to produce the distinctive tequila flavors. During the tour, visitors can witness the intricate steps involved in crafting this beloved liquor:

Tequila Tasting and Sampling

What better way to truly appreciate the nuance and complexity of tequila than through an intimate tasting session ?

At the Hacienda San Jose del Refugio, guests embark on a guided exploration of the finest house-made tequilas. They’ll savor the distinct aromas , flavors, and textures of:

• Smooth, oak-aged reposado tequilas
• Vibrant, citrusy blanco tequilas
• Rich, caramel-tinged añejo tequilas

Under the expert tutelage of the local guide, attendees deepen their understanding of the tequila-making process and the cultural traditions that imbue each sip with authenticity.

This immersive tasting experience is the perfect culmination of the Guadalajara tequila adventure.

Here's a few more nearby tours and experiences we think you'll like.

• Small-Group Professional Craft Tequila Tasting Tour By Mickey Marentes
• Chapala Ajijic Area Tour From Guadalajara
• Transfer by Car to or From Guadalajara Airport
• Guachimontones Archaeological Tour
• Private Tequila Tour With Local Expert
• Guadalajara Private Food Tour

Frequently Asked Questions

Can i bring my own food and drinks on the tour.

The tour package does not allow guests to bring their own food or drinks. However, complimentary cold beer and bottled water are provided during the van ride, and a lunch featuring authentic Mexican flavors is included in the tour.

Is There a Dress Code for the Tour?

There’s no strict dress code, but it’s recommended to wear comfortable, casual clothing and closed-toe shoes. The tour involves some walking, so dressing for the weather and terrain is advised. The focus should be on enjoying the tequila experience.

Are There Any Age Restrictions for the Tequila Tasting?

The tour doesn’t have a specific age requirement for the tequila tasting. However, participants must be of legal drinking age in the jurisdiction where the tour is conducted to partake in the tastings.

Can I Purchase Tequila Bottles at the End of the Tour?

Yes, visitors can purchase tequila bottles at the end of the tour. The tour includes a guided tequila tasting at the distillery, and the Jose Cuervo store offers an opportunity to browse and buy various tequila products.

How Accessible Is the Tour for People With Disabilities?

The tour is generally accessible for people with disabilities. Wheelchair users can participate, and the guide can accommodate special needs. Travelers should contact the tour operator ahead of time to discuss any accessibility requirements.

Not for you? Here's more of our most recent tour reviews happening neaby

• Guadalajara: Mexican Charro and Charreada Cultural Tour
• From Guadalajara: Downtown and Tlaquepaque Sightseeing Tour
• Guadalajara: Magical Jungle Park Platinum Pass
• From Guadalajara: Magdalena Opal Experience
• From Guadalajara: Pyramids & Jose Cuervo Tequila Tour
• Guadalajara & Tlaquepaque Sightseeing Tour
• From Guadalajara: Tequila Tour & Tequila Tasting in Hacienda
• Guadalajara Airport (Gdl): Transfer to Guadalajara Hotels
• From Guadalajara: Tequila Trail Tour With Tasting
• From Guadalajara: Tapalpa and Attaco Private Tour
• Tequila: Factory, Swing, Town and Cantaritos
• Explore Tequila: Private Trip From Guadalajara
• Private One Day Adventure Tour in Tequila and La Fortaleza Distillery
• Horseback Riding Tour in the Agave Field With Lunch
• Guachimontones Archeological Site & Tequila Town PRIVATE TOUR

Enjoy the rich tequila culture of Guadalajara on this captivating full-day adventure. Explore the historic Hacienda San Jose del Refugio , learn about the intricate tequila-making process, and savor house-made tequila tastings . With an authentic Mexican lunch, stunning agave fields, and expert insights, this intimate tour offers an unparalleled opportunity to discover the traditions that shape this beloved spirit.

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