Tag: grants

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Science Grants

The Brewers Association has selected the 2020 recipients of its Research and Service Grants Program. This funding, which began back in 2015, funds research into science that will effect brewers and how they make beer. This year the Brewers Association parceled out 13 grants totaling $389,370 to thirteen projects (8) barley and (4) hops projects, and in a change one draught quality project which I found a pleasant surprise. Overall, in six years, this program has invested over $2 million for research.

Below are the (4) that I think will have the most future impact on consumers in the years to come:

Controlling Hop Enzymatic Potential – Hop Kilning and Brewery Treatments

  • Partner(s): Oregon State University
  • Principal(s): Thomas Shellhammer

Analysis of Various Metabolites in Hops as Potential Key Parameter for Thiol and Ester Release by Yeast During Beer Fermentation

  • Partner(s): Nyseos, Barth-Haas Group
  • Principal(s): Laurent Dagan, Christina Schoenberger

Deeper Explorations of Barley and Terroir Contributions to Beer Flavor

  • Partner(s): Oregon State University
  • Principal(s): Pat Hayes

Evaluation of Biofilm Growth in Chemically Treated Beer Draught Tubing

  • Partner(s): Montana State University, Center for Biofilm Engineering
  • Principal(s): Darla Goeres
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Granted

One of the geekier, deep cuts for #independent beer world  is the annual release heralding the recipients of Brewers Association 2019 Research and Service Grants Program.  For 2019, 17 grants totaling $509,058 were awarded to researchers and organizations across the country to scientifically advance the key ingredients in beer.

I went through the list and the items that caught my eye in the world of barley and hops were the following:

Evaluating a Multi-State Breeding Project to Produce Local Malting Barley for the Craft Brewing Industry at the University of Minnesota seems the most important of the group since hyper local is such a key part of craft beer.

Then there are two barley projects that share the same term that I had to Google to understand: The Continuing Quest for Flavor: From the Oregon Promise to the Romp of Otters at Oregon State University and Metabolomics and Genomics Analysis of the ‘Romp of Otters’ Barley Flavor Project at Colorado State University.  I now know what a two or more otters are called and I wish more groups were called Romps.

On the hop front, Development of Thiols and Thiol Precursors in Different Hop Varieties During Hop Harvest and their Impact on Beer Flavour conducted by Nyseos, Barth-Haas Group could yield new insights on flavors in the next big IPA style.

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Block Grant


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