Michigan Craft Beverage Council Announces 2025 Research and Education Grant Awardees

By Jenelle Jagmin

The Michigan Craft Beverage Council (MCBC) today announced the recipients of its 2025 research and education grant program. The 19 selected projects total $428,475 in funding for research and education, advancing agricultural inputs for craft beer, spirits, wine, and hard cider.

"Reinforcing diverse agricultural markets is vital to the future of Michigan's food and beverage industries," said Tim Boring, Chair of the Michigan Craft Beverage Council and Director of the Michigan Department of Agriculture and Rural Development. "By investing in research and supporting educational opportunities in the industry, the Michigan Craft Beverage Council is helping to set the framework for agricultural economic growth that is sustainable."

The 2025 research grants align with the research priorities of the Council including climate change impact; crop quality, new varieties, and flavor profile analysis for hops, grapes, fruit, small grains, or other agricultural inputs used in craft beverage production; sustainable water-use and wastewater/process water discharge projects; increasing use of Michigan agricultural products in craft beverage production; and quality control methods to maintain and extend flavor, shelf life, and packaging integrity for craft beverage products grown and manufactured in Michigan.

Projects awarded 2025 research funding include:

• Updating agronomic best practices for cereal rye used in distilling, Michigan State University
• Alternative corn varieties for the Michigan craft distilling industry, Michigan State University
• New apple varieties for the Michigan hard cider industry, Michigan State University
• Reducing sour rot grape by combining soft products, conventional tools, and wine quality analyses, Michigan State University
• Malting barley variety research trials, Sklarczyk Seed Farm
• Enhancing barley, wheat, and hop quality using novel pest management strategies targeting head scab and hop downy mildew, Michigan State University
• Ultrasound assisted pre-treatment of wastewater from beverage businesses, Michigan State University
• Early detection of powdery mildew in grapevines: A non-destructive spectroscopic approach, Michigan State University
• Implementing ready-to-apply sustainable nanoparticle systems for enhancing craft agriculture and beverage production, Michigan State University
• Investigating Michigan grain terroir: Continuation of evaluating flavor compounds in different grain varietals, Michigan State University
• Yield estimation modeling for Michigan winegrapes (YEMW), Michigan State University

New this year, the Council also reviewed education grant proposals. Eight proposals were awarded grants including:

• Inclusion & expansion educational fund and mentorship program, Michigan Wine Collaborative
• Summer vineyard management field practicum, Northwestern Michigan College
• Dirt to Glass Conference, Intentional Agriculture
• Advanced sensory analysis training and exposure to international cidermaking methods and trends, Michigan Cider Association
• Enhance publication to educate consumers on Michigan wine, Michigan Uncorked
• Supporting Michigan food-grade rye farmers, Michigan Agricultural Advancement
• MSU Extension grape and wine education programs for 2025, Michigan State University
• Develop online training modules for hospitality/customer service for craft beverage businesses, E-Bridge

At the close of the grant cycle, final reports will be posted to the Council's website research database. Searchable by keyword, author, year, category and crop, the database is designed to make the research of the Council easily accessed by industry members.