Research Program in Brewing Science

Pie chart of natural gas use in brewing. 45% Brewhouse, 25% Packaging, 20%, Space Heating 10%
Natural Gas Use in Brewing. Source: Brewers Association

The goal of the research program in brewing science is to support the craft brewing industry. The program will explore innovations in the craft brewing industry that might otherwise be inaccessible because of lack of dedicated staff to conduct statistically meaningful experimental investigations of the factors confounding efforts to produce new products or improve processes.

Specific areas of research include:

  • Explore operational differences among brewers that represent barriers to their adoption of innovations in brewing
  • Advance sustainability in brewing through processes and operations that reduce water and energy use and decrease the carbon intensity of brewing
  • Production of low alcohol beers
  • Production of gluten-free beers using locally-produced small grains
Pie chart of Greenhouse Gas Emissions in Brewing. Glass 37.90%, Distribution 11.19%, Barley 11.02%, Retail 9.30%, Purchased Electricity 9.53%, Malt 8.63%, Natural Gas 5.41%, Purchased CO2 Released 2.33%, Use (consumer) 1.91%, NBB Vehicle Fleet 1.23%, CO2 Manufacturing & Transportation 0.70%, Corporate Flights 0.32%, Manufacturing Waste Disposal 0.27%, Flaring 0.21%, and Water 0.04%
Greenhouse Gas Emissions in Brewing. Source: Carbon Footprint of Fat Tire Amber Ale

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