ASBC Research Council Grant Recipients and Sponsors​

Thanks to our sponsors, the following project grants have been funded. Research Council sponsors have access to the final project reports. Learn more​ about becoming a Research Council sponsor.​​ To date, the Research Council has funded nearly $200,000 in projects​ since 2018.​

2021 Funded Project Grants

  • ​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...

2020 Funded Project Grants

  • 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...​

Thank you 2020 Sponsors!

​Thanks to our sponsors, we were able to fund over $50,000 in projects. 

  • BARTH-HAAS Group​
  • Boortmalt
  • Boston Beer Company
  • Brewers Association​​
  • Malteurop
  • New Belgium Brewing Company
  • Rahr Malting Company

2019 Funded Project Grants

  • ​Distribution of Fusarium in barley grain kernels and its effect on the development of trichothecene mycotoxins during malting (Zhao Jin/Paul Schwarz, North Dakota State University, U.S.A.)  Read more...​
  • Development of a rapid method for the quantitative detection of hydrophobins in barley and malt (Kevin Verstrepen, University of Leuven, Belgium) Read more...​
  • Evaluating methods to measure lipid content and composition in beer (Scott Lafontaine/Tom Shellhammer, Oregon State University, U.S.A.) Read more...​

Thank you 2019 Sponsors!

Thanks to our sponsors, we were able to fund $55,000 in projects. 

  • BARTH-HAAS Group
  • Brewers Association
  • Boston Beer Company
  • Malteurop
  • New Belgium Brewing Company
  • Rahr Malting Company​

2018 Funded Project Grants
  • Development of Portable GCMS Methods for In-Situ Monitoring of the Malting Process and Early Detection of Barley Contamination (Marist College, Poughkeepsie, NY U.S.A.) Read more...​
  • Characterization of Trichothecene Mycotoxin Development During the Malting of Fusarium Infected Barley and Other Grains (North Dakota State University, Fargo, ND U.S.A.) Read more...​
  • Assessment of PHS Resistance Candidate Gene Variation in Barley, Hordeum vulgare L. (Montana State University, Bozeman, MT U.S.A.) Read more...​
  • Physiological Heterogeneity in Daughter Yeast Cells (University of Nottingham, United Kingdom) Read more...​

Thank You 2018 Sponsors!

Thanks to our sponsors, we were able to fund close to $50,000 in projects.

  • BARTH-HAAS Group
  • Boston Beer Company
  • Cicerone Certification Program
  • Kicking Wing Brewing Co.
  • Malteurop
  • New Belgium Brewing Company 
  • Rahr Malting
  • Wyeast Laboratories, Inc.​