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Boulder, Colo. January 3, 2019— The Brewers Association (BA)—the not-for-profit trade association dedicated to small and independent American brewers—today announced the recipients of its 2019 Research and Service Grants Program, designed to further the development of a healthy and sustainable raw materials supply chain. This year, 17 grants totaling $509,058 were awarded to researchers and organizations across the country.
“Ensuring a healthy supply chain is critical for our members,” said Bob Pease, president & CEO, Brewers Association. “As the agricultural landscape weathers a number of challenges, the Brewers Association is proud to fund grants that will enhance beer production and enable a more sustainable future.”
The BA has provided more than $1.7 million in funding for 77 projects since the inception of the grant program in 2015. Funding has supported research and service grants addressing public barley and hop variety development, hop disease and hop aroma, as well as supporting affiliated national and state-level grower organizations.
“We are grateful to the Brewers Association for the grant ‘Stable and Sustainable Dryland Production of High Quality Malt Barley’ to Montana State University,” said Dr. Jamie Sherman, assistant professor, Plant Sciences and Plant Pathology, Montana State University. “The support of the Brewers Association will enable the creation of barley lines with high malt quality under dryland conditions. Ultimately, the grant will increase sustainable production of barley by reducing water use. Dryland production is important to the long-term security of the barley supply chain particularly for Montana where 80 percent of available acres are dryland.”
2019 Grant Recipients:
Barley
Building a Winter Malting Barley Market for the Great Plains
Partner(s): University of Nebraska-Lincoln
Principal: Stephen BaenzigerCharacterization of Genotype by Environment Interaction for Malting Quality in New York State
Partner(s): Cornell University Department of Plant Breeding and Genetics
Principal: Mark SorrellsStable and Sustainable Dryland Production of High-Quality Malt Barley
Partner(s): Montant State University
Principal: Jamie ShermanInteraction Between Barley Genetics and Malt Process Impact on Flavor
Partner(s): Montana State University
Principal: Hannah TurnerADVERTISEMENTWinter and Spring 2-Row Malt for Conventional and Organic Systems
Partner(s): Montana State University
Principal: Jed EberlyImproving Malting Quality in Two-Rowed Barley by Reducing Grain Protein and β-Glucan Content Through Marker Assisted Backcrossing
Partner(s): University of California, Davis
Principal: Alicia del BlancoDevelopment of Two and Six-Rowed Winter Malt Barley Varieties for the Eastern U.S.
Partner(s): Virginia Polytechnic Institute and State University
Principal: Carl GriffeyEvaluating a Multi-State Breeding Project to Produce Local Malting Barley for the Craft Brewing Industry
Partner(s): University of Minnesota
Principal: Kevin SmithThe Continuing Quest for Flavor: From the Oregon Promise to the Romp of Otters
Partner(s): Oregon State University
Principal: Pat HayesADVERTISEMENTEnhancement of Winter Hardiness in Two-Rowed Barley Germplasm for the Craft Brewing Industry
Partner(s): University of Minnesota
Principal: Brain SteffensonIdentifying Spring Malting Barley Varieties for the Craft Brewing Industries
Partner(s): North Dakota State University
Principal: Richard HorsleyEffects of Variety by Malting Interactions on the Malt and Beer Metabolome
Partner(s): Colorado State University
Principal: Adam HeubergerMetabolomics and Genomics Analysis of the ‘Romp of Otters’ Barley Flavor Project
Partner(s): Colorado State University
Principal: Adam Heuberger
Hops
Multifaceted Impacts of Nitrogen and Sulfur Fertility on Hop Productivity, Quality, and Brewing Characteristics
Partner(s): US Department of Agriculture; Oregon State University
Researcher: David GentMapping Novel Loci for Powdery Mildew Resistance in Hops
Partner(s): University of Minnesota
Principal: Gary MuehlbauerDevelopment and Application of Cost-Effective DNA-Based Markers for Hops
Partner(s): USDA-ARS National Clonal Germplasm Repository
Principal: Nahla V. BassilDevelopment of Thiols and Thiol Precursors in Different Hop Varieties During Hop Harvest and their Impact on Beer Flavour
Partner(s): Nyseos, Barth-Haas Group
Researcher: Laurent Dagan, Christina Schoenberger
Proposals for 2020 calendar year funding will be accepted from March 1, 2019 until May 31, 2019 and can be submitted on the Brewers Association website.
About the Brewers Association
The Brewers Association (BA) is the not-for-profit trade association dedicated to small and independent American brewers, their beers and the community of brewing enthusiasts. The BA represents more than 4,800 U.S. breweries. The BA’s independent craft brewer seal is a widely adopted symbol that differentiates beers by small and independent craft brewers. The BA organizes events including the World Beer Cup®, Great American Beer Festival®, Craft Brewers Conference® & BrewExpo America®, SAVORTM: An American Craft Beer & Food Experience, Homebrew ConTM, National Homebrew Competition and American Craft Beer Week®. The BA publishes The New Brewer® magazine, and Brewers Publications® is the leading publisher of brewing literature in the U.S. Beer lovers are invited to learn more about the dynamic world of craft beer at CraftBeer.com® and about homebrewing via the BA’s American Homebrewers Association® and the free Brew Guru® mobile app. Follow us on Facebook, Twitter and Instagram. The Brewers Association is an equal opportunity employer and does not discriminate on the basis of race, color, national origin, gender, religion, age, disability, political beliefs, sexual orientation, or marital/familial status. The BA complies with provisions of Executive Order 11246 and the rules, regulations, and relevant orders of the Secretary of Labor.
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