Brewers Association Awards 2019 Research Grants

More than half a million dollars given to support 17 hop and barley projects

Press Release Jan 3, 2019 - 7 min read

Brewers Association Awards 2019 Research Grants Primary Image

Photo Courtesy of the Brewers Association

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:


  • Building a Winter Malting Barley Market for the Great Plains
    Partner(s): University of Nebraska-Lincoln
    Principal: Stephen Baenziger

  • Characterization of Genotype by Environment Interaction for Malting Quality in New York State
    Partner(s): Cornell University Department of Plant Breeding and Genetics
    Principal: Mark Sorrells

  • Stable and Sustainable Dryland Production of High-Quality Malt Barley
    Partner(s): Montant State University
    Principal: Jamie Sherman

  • Interaction Between Barley Genetics and Malt Process Impact on Flavor
    Partner(s): Montana State University
    Principal: Hannah Turner

  • Winter and Spring 2-Row Malt for Conventional and Organic Systems
    Partner(s): Montana State University
    Principal: Jed Eberly

  • Improving 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 Blanco

  • Development of Two and Six-Rowed Winter Malt Barley Varieties for the Eastern U.S.
    Partner(s): Virginia Polytechnic Institute and State University
    Principal: Carl Griffey

  • Evaluating a Multi-State Breeding Project to Produce Local Malting Barley for the Craft Brewing Industry
    Partner(s): University of Minnesota
    Principal: Kevin Smith

  • The Continuing Quest for Flavor: From the Oregon Promise to the Romp of Otters
    Partner(s): Oregon State University
    Principal: Pat Hayes

  • Enhancement of Winter Hardiness in Two-Rowed Barley Germplasm for the Craft Brewing Industry
    Partner(s): University of Minnesota
    Principal: Brain Steffenson

  • Identifying Spring Malting Barley Varieties for the Craft Brewing Industries
    Partner(s): North Dakota State University
    Principal: Richard Horsley

  • Effects of Variety by Malting Interactions on the Malt and Beer Metabolome
    Partner(s): Colorado State University
    Principal: Adam Heuberger

  • Metabolomics and Genomics Analysis of the ‘Romp of Otters’ Barley Flavor Project
    Partner(s): Colorado State University
    Principal: Adam Heuberger


  • 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 Gent

  • Mapping Novel Loci for Powdery Mildew Resistance in Hops
    Partner(s): University of Minnesota
    Principal: Gary Muehlbauer

  • Development and Application of Cost-Effective DNA-Based Markers for Hops
    Partner(s): USDA-ARS National Clonal Germplasm Repository
    Principal: Nahla V. Bassil

  • Development 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® 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.