The 2024 BarthHaas Grants have been awarded to two research teams for their innovative scientific endeavors in the field of brewing science. Scott Lafontaine, Assistant Professor in Food Chemistry at the University of Arkansas, will investigate the effects of hops and hop products on food safety, particularly in non-alcoholic beverages such as alcohol-free beer. His research is timely, aligning with the increasing consumer demand for healthier food options. He will assess the antimicrobial properties of various hop derivatives to determine their efficacy against foodborne pathogens.
The Berlin-based team comprising Mariana Carvalhal Pinto, Philip Wietstock, and Brian Gibson is exploring the effects of dry hopping on the proteome of brewing yeasts. Dry hopping is a technique that enhances the flavor and aroma of beer, but their research aims to uncover its potential impacts on yeast vitality and fermentation performance. By analyzing the protein composition of yeasts during this process, the team seeks to further understand the balance between sensory improvements and operational challenges in brewing.
Dr. Christina Schönberger, head of the BarthHaas Brewing Solutions, emphasized the significance of these projects in advancing hop research. Since the inception of the BarthHaas Grants in 2007, the initiative has provided vital funding to pioneering projects within university and research environments, often serving as a catalyst for larger public funding opportunities.
BarthHaas’ commitment extends beyond financial support; by fostering new research concepts and establishing contacts with emerging scientists, the organization aims to spur enthusiasm for hop research. This strategic focus on innovation has resulted in significant advancements in brewing science, marking a new era of research that promises to yield valuable insights into the role of hops in food and beverage safety and quality.
The 2024 BarthHaas Grants highlight significant advancements in brewing science, focusing on the potential of hops to enhance food safety and improve yeast health during fermentation. With research teams from Arkansas and Berlin addressing these critical issues, there is great promise for the future of alcohol-free beverages and brewing processes. By supporting innovative projects, BarthHaas continues to play a pivotal role in advancing scientific exploration in the field of hops and brewing.
