BOULDER — The Brewers Association, a trade association dedicated to small and independent brewers, has awarded 17 research and service grants. The grant program is designed to further the development of a healthy and sustainable raw materials supply chain. This year, the Boulder-based organization granted $509,058 to 17 researchers and organizations across the U.S. “Ensuring a healthy supply chain is critical for our members,” Bob Pease, president & CEO of the Brewers Association, said in a prepared statement. “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.” Since the program started in 2015, the Brewers Association has granted $1.7 million to 77 projects. Funding has supported research addressing public barley and hop variety development, hop disease and hop aroma. Funding has also gone to supporting growers associations. The recipients are: Barley 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): Montana 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: University of California, Davis Principal: Alicia del Blanco Development of Two and Six-Rowed Winter Malt Barley Varieties for the Eastern U.S. Partners: 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: University of Minnesota Principal: Kevin Smith The Continuing Quest for Flavor: From the Oregon Promise to the Romp of Otters Partner: Oregon State University Principal: Pat Hayes Enhancement of Winter Hardiness in Two-Rowed Barley Germplasm for the Craft Brewing Industry Partner: University of Minnesota Principal: Brian Steffenson Identifying Spring Malting Barley Varieties for the Craft Brewing Industries Partner: North Dakota State University Principal: Richard Horsley Effects of Variety by Malting Interactions on the Malt and Beer Metabolome Partner: Colorado State University Principal: Adam Heuberger Metabolomics and Genomics Analysis of the ‘Romp of Otters’ Barley Flavor Project Partner: Colorado State University Principal: Adam Heuberger Hops Multifaceted Impacts of Nitrogen and Sulfur Fertility on Hop Productivity, Quality, and Brewing Characteristics Partners: US Department of Agriculture; Oregon State University Researcher: David Gent Mapping Novel Loci for Powdery Mildew Resistance in Hops Partner: University of Minnesota Principal: Gary Muehlbauer Development and Application of Cost-Effective DNA-Based Markers for Hops Partner: 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 Flavor Partners: Nyseos, Barth-Haas Group Researcher: Laurent Dagan, Christina Schoenberger
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