The #independent beer community is more than just the people making beer it is also the farmers that grow the raw ingredients which is why it is so important that the Brewers Association is granting, well, grants as part of their Research and Service Grants Program. The program is “designed to further the development of a healthy and sustainable raw materials supply chain.”
17 grants with an attached $432,658 were awarded this year with 12 going to malt and 5 to hops. I selected 2 that I think will be important in the years to come….
Breeding for Barley Contributions to Beer Flavor
· Partner: Oregon State University
· Principal: Pat Hayes
Hop-Derived Dextrin-Reducing Enzymes from Dry-Hopping
· Partner: Oregon State University
· Researcher: Thomas Shellhammer