We're getting closer...

Jun 22, 2016

We're getting closer...With just shy of two weeks left, we're inching closer to the 100% funded mark. Things have been a little slow recently, but hopefully, they're about to pick up. We've received some more press coverage from Indiana on Tap today, and Doc Boc is going posting flyers in local craft breweries tomorrow to drum up some more support for the project:
                
Feel free to circulate the flyer image (or print off the flyer itself) in your area to help us hit our goal. Alternatively, if you feel sorry for a scientist trying to use his non-existent art skills and want to make a flyer that doesn't look like a 5 year old did it, have at it!

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About This Project

Mapping the sour beer microbiome

Indiana University and Blue Owl Brewing

Sour beers are likely the original beer style and have made a recent comeback in terms of popularity among craft beer enthusiasts. They are made with a bacterial and fungal mix rather than pure cultures of Saccharomyces. yeast as in typical ales and lagers. However, the suite of different microbes and their relative abundances during the course of souring and fermentation remain a mystery. We aim to map part of the sour beer microbiome and identify the organic acids these microbes produce.