Since 2015, the Brewers Association (BA) has selected the recipients of its Research and Service Grants Program to help fund the development of a healthy and sustainable raw materials supply chain in brewing. This year the BA awarded 13 grants totaling $389,370 to eight barley and four hops projects, and new for 2020, one draught quality project. In its six years, this program has invested over $2 million in barley, hops, and agricultural supply chain projects.
Two of the grants are close to home for those of us here in the Pacific Northwest. Controlling Hop Enzymatic Potential – Hop Kilning and Brewery Treatments will be led by Dr. Tom Shellhammer at Oregon State University. The other, Multifaceted Impacts of Nitrogen and Sulfur Fertility on Hop Productivity, Quality, and Brewing Characteristics will be led by David Gent via the US Department of Agriculture and Oregon State University.
“Research and development projects that address public barley and hop variety development, the changing agricultural landscape, and draught quality are critical to the success and of our brewing community,” said Bob Pease, president & CEO, Brewers Association, in a statement. “We are proud to continue our commitment to a sustainable and healthy supply chain by funding these outstanding projects.”
Since the inception of the grant program in 2015, the Brewers Association has invested more than $2 million in support of over 90 projects. Funding has supported public barley and hop variety development, hop disease and hop aroma research, as well as affiliated national and state-level grower organizations.
“The support of the Brewers Association is an essential element of our research portfolio–it maximizes the likelihood of developing varieties meeting agronomic, quality, and flavor expectations of the craft industry while simultaneously addressing the challenges of dynamic growing conditions,” said Dr. Patrick Hayes, professor, Crop and Soil Science, Oregon State University, in a statement. “This funding will allow us to accelerate the development and release of winter and facultative two-row malting barley varieties.”
D.J. is a Portland, Oregon based writer that spent his formative years in the Midwest. With over 25 years under his belt of drinking beer at festivals across America and the world, he has developed a strong appreciation and understanding of craft beer and the industry that surrounds it. He can be found in any of the great breweries or beer bars that make Portland the best beer city in the world. His writing can also be found in the archives of Northwest Brewing News and can be followed on Twitter and Instagram at @hopapalooza.