Matthew L. Bochman

Matthew L. Bochman

Jul 06, 2016

Group 6 Copy 61
2

Thanks again everyone

Our funding campaign is officially over, and we racked up over 2600 page views, 68 different backers (including civilians like me and professional craft brewers like Jeff), and 106% of our desired budget.  Thank you all for helping out by donating your hard-earned money and helping to spread the word about the project.

Experiment.com will be charging your credit cards soon (if they haven't already) for the donations, and then they'll work on getting those funds into our hands.  Jeff and I are going to use the next couple of weeks to put our heads together, iron out some experimental details, and then get the science rolling.  We'll keep you posted on our progress via these lab notes.

It's our hope to collect a really nice dataset and present our results to you online, the brewing community at the Craft Brewer's Conference next year, and the scientific community in a journal article.  The article itself will either be open-access, so that you can all read it any time that you'd like, or archived on a website that you can all access for free.  As promised, your names will also be included in the Funding or Acknowledgements section of the manuscript.

We'd love yo hear back from you as the project starts and progresses.  If you have any input on experiments, journal suggestions, etc., just let us know.  Keep an eye out for the Fermentation Challenge that Experiment.com is hoping to run later this year too.  They'll have more beer science coming your way.

-Matt

2 comments

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  • Christopher Hoel
    Christopher HoelBacker
    Congrats! Can't wait to see how it all develops!
    Jul 06, 2016
  • Denny Luan
    Denny LuanBacker
    Woohoo! Congrats! Really excited to see this project get underway.
    Jul 06, 2016

About This Project

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.

Blast off!

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A biology project funded by 68 people

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