researcher
Matthew L. Bochman

Matthew L. Bochman

Bloomington, IN

Indiana University; Wild Pitch Yeast, LLC

Assistant professor

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Haven't backed any projects yet! 

Published on May 10, 2017

Zymurgy Live presentation

For anyone who wants to hear about our project and results and/or ask some questions, I'll be giving a Zymurgy Live presentation on everything Wednesday night at 7 PM (EST) on May 24th.  I believe ...

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Published on Oct 14, 2016

This one is for local backers or people that really dig beer science...

Come out to the Quaff On! Beer Garden at Big Wood Bloomington (116 N Grant St, Bloomington, IN 47408) on October 25th to hear @Doc_Boc and other local Fermentation Mafia members talk about the Scie...

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Published on Oct 05, 2016

Long time, no note...

Hey everyone, sorry for the long periods of silence between updates.  Jeff and I have been busy working behind the scenes to get everything squared away for the project.  We had some trouble findin...

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Published on Aug 19, 2016

Excitement for the sour beer microbiome at the World Brewing Congress

Once every four years, the greatest athletes in the world gather to compete for glory. At the exact same time, the American Society of Brewing Chemists (ASBC), Master Brewers Association of America...

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Published on Jul 29, 2016

Supporters keep supporting

Hey everyone,Jeff and I wanted to give you an update on where the science stands. After doing some troubleshooting in Austin, Jeff has an optimized souring method in place in at Blue Owl Brewing, a...

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Published on Jul 06, 2016

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 ...

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Published on Jun 30, 2016

We did it!

Not only are we fully funded, but we've exceeded our goal and hit 101%! Many thanks to all of you for your generous donations and help spreading the word about the project. It's an exciting time in...

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Published on Jun 29, 2016

Wow, 99%!?!

I'm out of town and working from my phone, so excuse my brevity, but wow you guys! We racked up some serious donations in just a few hours today, bringing us to the 99% funded mark. I don't know if...

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Published on 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 cover...

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Published on Jun 20, 2016

We've got a famous backer

For those of you who are sour beers fans, you may be familiar with one of our newest backers, Dr. Matthew Miller, aka Dr. Lambic.  He runs the Sour Beer Blog and and has been on the...

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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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Matthew, Jeff would be the better person to answer your questions, so keep an eye out for his response here soon.
Jun 15, 2016
Mapping the sour beer microbiome
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Andrew, those are great ideas. I would love to run a comprehensive experiment surveying many lots of malt from as many major (and even local) providers as possible. That's the kind of thing that would need a larger budget than what we're proposing here though. If you know anyone at Weyermann or Briess who wants to back the research, let's get together and do it!
Jun 14, 2016
Mapping the sour beer microbiome
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Klara, the 24 h thing is a great question. I'm going to write a lab note about it so you and the rest of the backers can get into our heads.
Jun 13, 2016
Mapping the sour beer microbiome
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