​Funded Projects​

Since the inception of the program in 2018, ASBC Research Council has funded​ over $434,000 in support of 20 scientific research projects related to the brewing, fermented beverage, and allied industries. ​

​Sponsor Research​  ​Apply for Funding​​​​

2025 Funded Projects

• ​Challenge Study to Investigate​ Key Hurdles Preventing Pathogenic Growth in No- and Low-Alcohol Beverages (Scott Lafontaine, Jennifer Acuff, Andrew Maust, University of Arkansas)
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• Non-alcoholic beer: Carbon dioxide/carbonic acid contribution to product safety and stability (Joy Waite-Cusic, Chris Curtin, Oregon State University)​
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2025 Sponsors

• Abstrax Hops

• Boortmalt​

• Boston Beer Company​
  

• EJ Gallo
  

• ​Malteurop​

• New Belgium Brewing Company

• RahrBSG​​

2023 Funded Projects​

• Development of cheap and simple non-proprietary molecular assay for the detection of foodborne pathogens in low-alcohol beer (David Bean, Federation University Australia, Australia) Read more...

• ​Hop Creep-Causing Enzymes: Characterization and Elucidation of their Origin (Philip Wietstock, Technische Universitaet Berlin, Germany) Read more...

2023 Sponsors

• BARTH-HAAS Group​​​
  

• Boortmalt​
  

• Boston Beer Company
  

• Brewers Association​​​
  

• ​Malteurop​
  

• New Belgium Brewing Company

• RahrBSG​

2022 Funded Projects

• ​Combining Sensory and Analytical Tools (HS-SPME-GC-MS) to Study Hopped Beer Aromas and Biotransformation​ (Callie Cole, Fort Lewis College, Durango, CO, U.S.A.)
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• ​​​Identifying the Root Cause of  Dry Hop Creep (Gregg Johnson, Point Park University, Pittsburgh, PA, U.S.A.) Read more...
  
• Biochemistry of Phenolic Acid Decarboxylase Enzyme from Brettanomyces Yeast (Michael Lentz, University of North Florida, Jacksonville, FL, U.S.A.) Read more...
  
• Acrospire Detection in Malt Using Smartphone Imagery and Deep Learning (Ce Yang, University of Minnesota, St. Paul, MN, U.S.A.) Read ​more​...
  

2021 Funded Projects

• ​Identification of Fusarium graminearum strains producing different hydrophobin structural variants, and evaluation of the expression of hydrophobin genes in the field and during malting (Matthew Bakker, University of Manitoba, Canada) Read more...
  

• ​​Strategies to prevent growth of pathogens and spoilage organisms in no and low alcohol beers ​(Stephen Lawrence, University of Nottingham, United Kingdom) Read more...​
  

• Evaluation of the impact of wildland fire on hops: development of an analytical method to detect volatile phenol contamination​ (Jessica Prenni, Colorado State University)​ Read​ more...
  

2021 Sponsors

• BARTH-HAAS Group​
  

• Boortmalt
  

• Boston Beer Company
  

• Brewers Association​​
  

• Malteurop​
  

• New Belgium Brewing Company

• Rahr Malting Company​​​​

2020 Funded Projects

• ​Development of a Simple and Portable Chemiluminescence Device for the Quantification of DMS Beer and Wort (Lucille Benedict, University of Southern Maine-QC2 Lab) Read more...​
  
• Understanding Effects of Malt Storage on Beer Chemistry and Flavor Using a Metabolomics Approach (Harmonie Bettenhausen, Colorado State University) Read more...​
  
• Using genome sequencing to track changes in brewing yeast during serial repitching (Maitreya Dunham, University of Washington) Read more...​
  

2020 Sponsors