Display Title

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• Malt-Derived Thiols and Flavor Compounds

• Malt flavor compounds and Sensory Perception

• In-process measurement of malt quality in germination by modern analytical technology

• Non-Alcoholic (NA) beer with a focus on microbial safety and sensory

• Hop smoked taint
  

• Hop/yeast biotransformation

• Sustainable agriculture, malting and brewing

• Haze stability
  

• Next Generation Beverages and alternative ingredients 

• Transformations in Laboratory Techniques

Budget Guidelines

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
  

Review Criteria

Project submissions will be reviewed by the ASBC Research Council​ based on the following criteria:

• Introduction & Literature Review: Provides a clear and thorough introduction and background. 

• Purpose and Objectives: States a specific testable research question.

• Value to ASBC Membership: Cleary addresses a gap in current knowledge or clearly identifies a method or solution valuable to the ASBC membership. 

• Methodology: Provides a clear explanation of the proposed experimental methods. 

• Innovation/Novelty​: Incorporates specific innovative technologies/disruptive ideas/emerging trends in the approach. 

• Argument Structure: Provides a strong, clear, convincing conclusions why the proposed method should be used and evidence (i.e. relevant examples to support the conclusions). 

• Feasibility​: The equipment is available and the timeline for conducting the proposed experiment, with subject matter expertise.​ 
  

Submit Your Proposal

Project proposals are accepted through February 21, 2025. 

Required Materials