Display Title

Thanks to the support of our Research Council Sponsors, ASBC Research Council has funded nearly $250,000 in projects since 2018.

Learn more about sponsoring research or applying for funding.

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...

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.)
Read more...
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...

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...

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...

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...

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...