Tag: research

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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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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

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Pasteur in Pasadena

Continuing a day of Pasadena-centric posts, we head out to the Huntington. A fabulous museum and garden that has recently added some special documents of beer importance.
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At the intersection of beer-science-history, sits Louis Pasteur. Pasteurization came from his study of fermentation and the museum has recently purchased “eight leaves of Pasteur’s lab notes on beer brewing from the 1870s”

These notes led to the advancement of beer quality by simply heating to at least 122 degrees to kill off the bad microbes that were making beer of that age spoiled and rotten.

I also found this quote from the Huntington website to show how far craft beer has made inroads. “These notes provide a key window into a particular area in the history of science, but my sense is that these may well be of interest to researchers who more and more are investigating the history of food and drink, as well as hand-crafted beer.”