Project Grants

Project topics include, but are not limited to, research on raw materials (malt, hops, yeast, water, adjuncts), fermentation, flavor, and stability. Projects can also focus on development or optimization of analytical/sensory/microbiological methods of analysis.

Grants will be awarded to support academic research in brewing science that is conducted at a not-for-profit academic institution (domestic and international). Principal investigators and students are urged to apply.​ 

Application period for 2021 funding is open from January-May 3. 

​REVIEW OF PROJECTS

Project submissions will be reviewed by members of the ASBC Research Council​ and will be judged on some of the following:
  • Scientific merit—will it lead to an advancement in brewing science?
  • Hypothesis—can the hypothesis be tested and is it well defined? Is there a clear knowledge of the subject area?
  • Can the work be completed in the proposed timeframe?

BUDGET GUIDELINES

Grant funds may be used for the following:
  • Student/investigator wages
  • Analytical Services (in-house or outsourced)
  • Consumables
  • Approved travel (up to $2,000)
  • Funds are not to be used for the purchase of capital equipment over $2,500
  • No indirect costs allowed
Questions? Contact Linda Schmitt at ASBC.

 2021 Project Proposal Timeline *

​January

​Call for 2021 project submissions opens

​May 3
​​2021 Project submissions deadline and sponsors confirmed
Final summary report from 2020 grant recipients due to Research Council
​May-June
​2021 Project submissions reviewed by Research Council
 
Early September
2021 project submission applicants notified of funding status
 
End of September​

​​2021 project grants announced and funds distributed to grant recipients


  *timeline subject to change

Funded Projects and Sponsors

Thanks to our sponsors, ASBC has been able to fund numerous projects over the years. As a Research Council sponsor you'll have access to the funded research results. 

View Previous Grant Recipients and Sponsors​​​​​