Matthew L. Bochman

Matthew L. Bochman

Bloomington, IN

Indiana University; Wild Pitch Yeast, LLC

Assistant professor

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Published on Sep 17, 2019

First milestone, check!

Hey all,I just wanted to let you know that we've gotten our 21 samples (and more!), so we can soon begin to process everything for deep sequencing. We're waiting to hear back from one last donor be...

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Published on Aug 26, 2019

Sample submissions

Hey everyone,Experiment.com has collected your donations, is sending us a check, and we're nearing our first project milestone, which is the anticipated collection of 21+ samples by September 1. W...

Backers Only
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Published on Aug 02, 2019

Let's get this party started.

Hey everyone, this is a backers-only note. Thank you once again for your help funding the project. From what I understand, Experiment.com has already started to collect the donations from your cr...

Backers Only
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Published on Jul 30, 2019

Woohoo, we did it!

Thanks to some recent and generous backers, we've hit 103% of our funding goal, and the experiment will now officially run. For those of you submitting samples, there's still time to increase the ...

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Published on Jul 30, 2019

Last 48 hours!

Hey everyone,We now have less than 2 days left in the funding campaign, and we're also less than $500 from our goal. If anyone can help to spread the word last minue, we'd appreciate it! As soon ...

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Published on Jul 22, 2019

Week 3 update

Hey everyone,We've had a lull in donations over the past week, but that's not uncommon for month-long crowdfunding campaigns. We still have donations to cover over 50% of the budget, and a regiona...

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Published on Jul 15, 2019

Halfway to the finish line...

Hey everyone,I justed wanted to thank each of you again for your donations to this project. We're halfway throught he funding period, and we've already got 57% of the budget! Aside from the remai...

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Published on Jul 08, 2019

1 week in

Happy Monday everyone. We're a week into the funding campaign and astounded by everyone's generosity getting us to 41% of the budget already! That still means we've got a long way to go, but I'm ...

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Published on Jun 18, 2019

Frequently Asked Questions (FAQ)

How much will this cost per sample? For a donation of $100, we will sequence either all of the bacteria or all of the yeasts in your sample. For a donation of $200, we will sequence both types o...

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The animated version will premier on Netflix in 2020.
Jul 08, 2019
Mixed culture metagenomics of the microbes making sour beer
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Tremendous, thank you so much!
Jul 02, 2019
Mixed culture metagenomics of the microbes making sour beer
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We aim to please 😁.
Jun 22, 2019
Mixed culture metagenomics of the microbes making sour beer
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We actually extracted DNA from sour mashes as opposed to sour beer. We used a Zymo Research kit for DNA extraction (bead beating of pelleted microbes followed by numerous spin columns to separate and clean up the nucleic acids). One could do the same thing with beer sample though.
Jul 25, 2017
Mapping the sour beer microbiome
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We unfortunately didn't have a proper "uninoculated control" throughout the whole thing because we did this over 3 rounds of experimenting with slightly different reagents (different lots and vendors of DME for example). It would have been expensive to sequence a dozen DME samples. That said, we did verify prior to the experiment that we wouldn't pick up an overwhelming amount of barley DNA in the study, so we know we're not just getting swamped out with malt DNA. Plant sequences did show up in our eukaryotic microbiomics, but that was unavoidable. I'm sort of amazed we didn't see a big signal for chloroplast and/or mitochondrial DNA in the bacterial analysis.
Apr 20, 2017
Mapping the sour beer microbiome
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We knew L.A.B. were going to be involved (and we could smell their tangy, lemony goodness during the sour mash), but we didn't know which species or what else might be there. We've got various Lactobacilli, Lactococcus, and Leuconostoc species, at least initially. The grain itself contains some nasty stuff (e.g., enteric bacteria and pseudomonads), but the L.A.B. quickly kill them off.
Nov 02, 2016
Mapping the sour beer microbiome
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Nolan, we definitely need to make the data more approachable. We're still working with Zymo so that we can do a deep dive into the data without killing ourselves, and hopefully, we can share that experience with you and the rest of the backers when we figure out a good way. Even if Experiment.com isn't set up to do what we ultimately need, I'm sure IU could host a site for the data.
Nov 01, 2016
Mapping the sour beer microbiome
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Wow, I thought I was already successful. Way to rain on my parade mom ;-)
Nov 01, 2016
Mapping the sour beer microbiome
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I told a bunch of the poster presenters about Experiment, and they were excited.
Aug 20, 2016
Mapping the sour beer microbiome
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Brenton, I guess it depends on what the breweries want to do. They can donate money to the project by donating directly to my lab at IU (which is also a tax write off, #booyah), or they could potentially get involved in some of the technical stuff. If you know of anyone who's interested, they can email me at bochman@indiana.edu. Thanks!
Aug 15, 2016
Mapping the sour beer microbiome
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Gianpaolo, thanks for the financial and publicity support! We're really just focusing in on the initial grain and sour mash portion of the process now, but certainly assessing the microbiome of the beer during the ethanolic fermentation and post-bottling would be interesting. I'm excited to see the results of your project too!
Jun 15, 2016
Mapping the sour beer microbiome
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Luc, the BeerDeCoded project looks pretty cool. Are you guys going to publish anything in an academic journal? This is just the kind of stuff we'll be citing when we publish the results from this experiment.
Jun 15, 2016
Mapping the sour beer microbiome
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