Research
Our diverse research portfolio is addressing unmet needs throughout Kentucky's spirits industry.
Trained in a variety of areas—from engineering to public health, chemistry to business, design to horticulture—our experts are coming together with one common goal: to maintain the prosperity and sustainability of Kentucky spirits for generations to come.
We are a single point of contact for industry professionals to access essential information. Our researchers are available for research and development, third-party testing and long-term experimental systems.
How Can We Help?
The Beam Institute offers the following services for a fee:
Current Projects
The characteristic oak barrels used to age bourbon are held together with steel hoops. In specific instances, these hoops can break from excessive corrosion, and the entire barrel of aged spirit is lost. Each barrel spilled costs several thousand dollars, and the cumulative losses can mount quickly. Researchers are working with the Kentucky spirits industry to apply modern science and engineering tools to better understand and prevent these product losses.
Each beverage alcohol production facility has its own unique community of microorganisms, known as its “microbiome.” The differences in these microbiomes lead to significant differences in the characteristic flavors produced at each facility. Researchers are currently investigating the identity of these microorganisms and assessing their diversity at different stages of the production process.
During long periods of maturation in oak barrels, a substantial volume of bourbon is lost to the angel’s share. Interestingly, the volume of bourbon lost varies considerably across each warehouse, each distillery and the industry at large. A team of statisticians are using the latest data analysis tools to discover new relationships between liquid recovery and maturation conditions in the Kentucky spirits industry.
Every step in the bourbon production process has a significant impact on the flavor profile of the final product. The final filtration of bourbon preserves the clarity of the product but also drives subtle changes in the product’s sensory experience. Industry experts are working with academic researchers to establish scientifically validated links between filtration processes and the product's clarity, flavor and feel.
One of the defining characteristics of bourbon is the aging process that occurs inside a new charred barrel made from white oak. The Martin-Gatton College of Agriculture, Food and Environment is partnering with Maker’s Mark Distillery Inc. in Loretto, Kentucky, and Independent Stave Company to launch a new research initiative that will decode the genetics of this magnificent tree.
The results of this research will enable the industry to better protect and manage the white oak, which in turn will help preservation efforts across the entire eastern forest. The research team also includes individuals from the University of Tennessee, Pennsylvania State University and the U.S. Forest Service. Read the article and see an update on our progress.
Industry Partners
In addition to the projects listed here, we have many collaborations with industry partners across the state such as: Jim Beam, Bardstown Bourbon Company, Wild Turkey Distillery, Four Roses Distillery, Vendome Copper & Brassworks Inc., Castle and Key Distillery, Buffalo Trace Distillery, Wilderness Trail Distillery, James E. Pepper Distillery and Heaven Hill Distillery.
Faculty Fellows
The Institute brings together a group of more than 60 researchers across campus — and across the country — who are working together to tackle issues relevant to distillation, wine and brewing studies. Areas include environmental sustainability, biotechnology, packaging, business, public health and much more.
Meet Our ResearchersPublications
Without grains, there would be no whiskey! The University of Kentucky is a leader in grain-focused research, and a selection of these research products are included here. For more information about grains research at UK, please visit the University's Grain Crops website.
2026
Silva, T. S.; Malone, L. C.; Ruark, M. D.; Lee, C. D.; Jordan, D.; Poffenbarger, H. J.; Kandel, H. J.; Ross, J.; Gaska, J. M.; Lauer, J. G. Impacts of rotation, tillage, cover cropping, and drainage on soil health in soybean-based cropping systems: Evidence from 4–50-year trials across the US. Agriculture, Ecosystems & Environment 2026, 395, 109950.
2025
Bettenhausen, H. M.; Niroula, D.; Joshi, J. Applied Metabolomics for Studying Plant-specialized Metabolites in Plant Health, Human Health, and Food Quality. In High-Throughput Plant Metabolomics, CABI GB, 2025; pp 1-17.
Cassman, K. G.; Poffenbarger, H.; Baum, M.; Canisares, L. P.; Puntel, L. A.; Merlos, F. A.; Grove, J. H.; Castellano, M. The missing link: A purpose‐led framework for assessing soil health. Soil Science Society of America Journal 2025, 89 (5), e70144.
de Almeida, T. F.; Canisares, L. P.; Robinson, E.; Pesini, G.; Poffenbarger, H.; Basche, A. Cover crops did not change optimal corn nitrogen rate over three variable precipitation seasons in the Western Corn Belt. Agronomy Journal 2025, 117 (4), e70129.
Leuthold, S. J.; Lavallee, J. M.; Haddix, M. L.; Schipanski, M.; Poffenbarger, H. J.; Castellano, M.; Cotrufo, M. F. Quantifying the contribution of MAOM to mineral nitrogen pools under various soil organic matter conditions. Biology and Fertility of Soils 2025, 61 (8), 1391-1404.
Ordóñez, R. A.; White, C. M.; Spargo, J. T.; Kaye, J. P.; Ruark, M.; Iqbal, J.; Shapiro, C. A.; Thomason, W. E.; Fiorellino, N. M.; Thorne, L. A. Delta yield predicts nitrogen fertilizer requirements for corn in US production systems. Agronomy Journal 2025, 117 (5), e70150.
Rinehart, B.; Noel, J. P.; Allen, J.; Kaal, J.; McNear, D.; Poffenbarger, H. Root tissue chemistry influences the formation and composition of new mineral-associated organic matter. Soil Biology and Biochemistry 2025, 110064.
Shamim, M. J.; Chiluwal, A.; Haramoto, E.; Naeve, S.; Poffenbarger, H.; Purcell, L. C.; Salmerón, M. Evaluating the impact of cover cropping and late-season N applications on soybean growth and biological N fixation. Field Crops Research 2025, 330, 109960.
2024
Clarke, S. S.; Benzecry, A.; Bokros, N.; DeBolt, S.; Robertson, D. J.; Stubbs, C. J. A custom pipeline for building computational models of plant tissue. European Journal of Agronomy 2024, 161, 127356.
Tabaracci, K.; Bokros, N. T.; Oduntan, Y.; Kunduru, B.; DeKold, J.; Mengistie, E.; McDonald, A.; Stubbs, C. J.; Sekhon, R. S.; DeBolt, S. Biomechanical phenotyping pipeline for stalk lodging resistance in maize. MethodsX 2024, 12, 102562.
2023
Kunduru, B.; Kumar, R.; Brar, M. S.; Stubbs, C. J.; Tabaracci, K.; Bokros, N. T.; Bridges, W. C.; Cook, D. D.; DeBolt, S.; McMahan, C. S. Unveiling the phenotypic landscape of stalk lodging resistance in diverse maize hybrids. Field Crops Research 2023, 304, 109168.
Stubbs, C. J.; Kunduru, B.; Bokros, N.; Verges, V.; Porter, J.; Cook, D. D.; DeBolt, S.; McMahan, C.; Sekhon, R. S.; Robertson, D. J. Moving toward short stature maize: the effect of plant height on maize stalk lodging resistance. Field Crops Research 2023, 300, 109008.
2026
Loeb, A.; Sabadin, F.; Perry, A.; Bettenhausen, H.; Brown‐Guedira, G.; Smith, J.; Howell, K.; Walling, J.; Uhlmann, H.; Brooks, W. Temporal genetic relationships between growth, development, and malting quality in winter barley (Hordeum vulgare) using aerial imagery. The Plant Phenome Journal 2026, 9 (1), e70056.
Murphy, R.; Gardner, G.; Mark, T.; DeBolt, S. Bourbon’s Boom: Growth, Trends, and the Role of Agriculture. Agriculture Economics Publications AEN-181, Cooperative Extension Service, University of Kentucky, Martin Gatton College of Agriculture, Food, and Environment: Lexington, KY, 2026.
Murphy, R.; Gardner, G.; Mark, T.; DeBolt, S. Distillery Grain Demand in Kentucky, Indiana, Tennessee, and Ohio. Agricultural Economics Publications AEN-180, Cooperative Extension Service, University of Kentucky, Martin Gatton College of Agriculture, Food, and Environment: Lexington, KY, 2026.
2025
Brooks, W.; Griffey, C.; Sabadin, F.; Vaughn, M.; Liu, L.; Seago, J.; Thomason, W.; Light, J.; Rucker, E.; Browning, P. Registration of ‘Avalon’winter malt barley. Journal of Plant Registrations 2025, 19 (1), e20408.
Li, Y.; Bettenhausen, H. Tailoring Malt for Brewing and Distilling: Characteristics and Uses of Brewer's Malt, High-Diastatic Power Distiller's Malt, and Pot Still Malt. Master Brewers Association of the Americas Technical Quarterly 2025.
2024
Berron, B. J.; DeBolt, S. Grain Innovation and the Distilling Industry. In Artisan Spirit, 2024.
Morrissy, C.; Davenport, C.; Fisk, S.; Johnson, V.; Culp, D.; Sutton, H.; Bettenhausen, H.; Silberstein, R.; Hayes, P. Barley variety interacts positively with floor malting to produce different malts and beers. Journal of the Institute of Brewing 2024, 130 (1).
Morrissy, C. P.; Fisk, S. P.; Gollihue, J. W.; Sutton, H.; Berron, B. J.; Hayes, P. M. Malting Barley for North American distillers: Novel GN0 winter barley varieties meet and exceed contemporary expectations. Journal of Distilling Science 2024, 3 (1).
2023
Castellari, M. P.; Simsek, S.; Ohm, J.-B.; Perry, R.; Poffenbarger, H. J.; Phillips, T. D.; Jacobsen, K. L.; Van Sanford, D. A. Genetic variation and heritability of sensory and artisan bread traits in a set of SRW wheat breeding lines. Foods 2023, 12 (13), 2617.
Szuleta, E.; Phillips, T.; Gollihue, J. W.; DeBolt, S.; Perry, R.; Van Sanford, D. A. Heritability of sensory attributes in a diverse group of rye accessions. Applied Food Research 2023, 3 (2), 100353.
2025
Berron, B. J.; Brown, J.; Gambrell, J.; Cantrell, T.; McIntosh, M.; Wilson, S. A.; Gollihue, J.; Bettenhausen, H. M. Impact of Bourbon Continuous Column Operations on Ethyl Carbamate Levels. Journal of the American Society of Brewing Chemists 2025, 1-7.
Sarhan, R.; Berron, B. J.; Crofcheck, C.; Joyce-Welsko, G.; Barzee, T. J. Comparison of Laboratory-Scale Bourbon Whiskey Mashing and Fermentation to Pilot-Scale. Journal of the Institute of Brewing 2025, 13 (2).
2024
Berron, B. J.; Veitch, R.; Johnson, A.; Alt, M.; Williams, H. Impacts of automated single barrel bourbon processing on overall product quality and production rate. Journal of Distilling Sciences 2024, 4 (1).
2023
Berron, B. J.; Brown, J.; Gambrell, J.; Cantrell, T.; Mattingly, M.; Wilson, S. A.; Gollihue, J.; Bettenhausen, H. M. Eliminating Suspected Carcinogens Using Distillation Operations. In Distiller, 2023.
Verges, V. L.; Gollihue, J. W.; Joyce, G. E.; DeBolt, S. Lab-Scale Methodology for New-Make Bourbon Whiskey Production. Foods 2023, 12 (3), 457.
2021
Mehanna, L. E.; Davis, K. A.; Shakar C. Miller-Murthy; Lynn, B. C.; Berron, B. J. Investigation of Appropriate Cleaning Solutions for Removal of Denatonium Benzoate from Distillery Equipment during COVID-19 Pandemic. Journal of Distilling Science 2021, 1 (1).
2026
Scott, T. E.; Gollihue, J.; Sama, M. P.; Shaffer, M.; Berron, B. J. The transport of new make spirits through American white oak. Journal of the Institute of Brewing 2026, 132 (1).
2025
Larson, D. A.; Staton, M. E.; Kapoor, B.; Islam-Faridi, N.; Zhebentyayeva, T.; Fan, S.; Stork, J.; Thomas, A.; Ahmed, A. S.; Stanton, E. C.; et al. A haplotype-resolved reference genome of Quercus alba sheds light on the evolutionary history of oaks. New Phytologist 2025, 246 (1), 331-348.
Schafrik, S. J.; Long, M. W.; Wedding, Z. E.; Diddle, B. M.; Agioutantis, Z. Reducing Product Loss Through Ventilation in Bourbon Maturation Warehouses. Sustainability 2025, 17 (2), 699.
2024
Abbott, A. G.; Staton, M. E.; Lhotka, J. M.; DeWald, L. E.; Zhebentyayeva, T.; Kapoor, B.; Thomas, A. M.; Larson, D. A.; Hadziabdic, D.; DeBolt, S. Will “Tall Oaks from Little Acorns Grow”? White Oak (Quercus alba) Biology in the Anthropocene. Forests 2024, 15 (2), 269.
Kim, D.; Gollihue, J.; Poovathingal, S. J.; DeBolt, S. Detailed three-dimensional analyses of tyloses in oak used for bourbon and wine barrels through X-ray computed tomography. Scientific Reports 2024, 14 (1), 17044.
2021
Gollihue, J.; Pook, V. G.; DeBolt, S. Sources of variation in bourbon whiskey barrels: a review. Journal of the Institute of Brewing 2021, 127 (3), 210-223.
2018
Gollihue, J.; Richmond, M.; Wheatley, H.; Pook, V. G.; Nair, M.; Kagan, I. A.; DeBolt, S. Liberation of recalcitrant cell wall sugars from oak barrels into bourbon whiskey during aging. Scientific reports 2018, 8 (1), 15899.
2025
Ajayi, H. J.; Davis, B. E.; Lehmkuhler, J. W.; Harmon, D. L.; Jiang, Y.; Trotta, R. J. Whole stillage inclusion level influences in vitro fiber digestibility and ruminal fermentation of tall fescue hay. Journal of Animal Science 2025, 103, skaf006.
Ristola, K. J.; Messer, T.; Crofcheck, C.; Barzee, T. J.; Sanderson, W. Wetland Treatment Systems for Municipal Wastewater at a Bourbon Distillery and Potential Value of Incorporating Stillage for Water Treatment Enhancement. Journal of Natural Resources and Agricultural Ecosystems 2025, 3 (2), 89-99.
Roy, K. R.; Byrd, Z.; Sama, M. P.; Barzee, T. J. Valorization of bourbon stillage through production of tunable pure mycelium materials. Fungal Biology and Biotechnology 2025, 12 (1), 1-11.
2024
Hockensmith, D.; Crofcheck, C.; Barzee, T. J. Impacts of material characteristics on the anaerobic digestion kinetics and biomethane potential of American bourbon and whiskey stillage. Journal of Environmental Management 2024, 367, 121975.
2022
Lehmkuhler, J.; Vanzant, E. Rise of craft distilleries in the southeastern United States increases bourbon-distillery feedstuffs as supplement for beef cattle. 2022.
2021
Berron, B. J.; Colliver, D.; Johnson, K.; LeFevre, A.; Rosentrater, K.; Baker, S.; Barnes, S.; Dant, L.; Gambrell, J.; Gollihue, J.; et al. The Quiet Coproduct Re-Use Megatrend: How Kentucky’s Craft Distilleries are Dewatering and Processing Spent Grains. In Distiller, 2021.
Rosentrater, K. A.; Berron, B. J.; LeFevre, A.; Johnson, K.; Colliver, D. Challenges and Opportunities for Utilizing Spent Distillers Grains and Stillage. In Artisan Spirit, 2021.
2020
Lehmkuhler, J.; VanValin, K.; Anderson, L.; Bullock, D.; Laurent, K. Feeding distillery stillage to beef cattle. Animal and Food Sciences Publications ASC-244, Cooperative Extension Service, University of Kentucky, Martin Gatton College of Agriculture, Food, and Environment: Lexington, KY, 2020.
2019
Lehmkuhler, J. W. Stalks and Syrup. In Off the Hoof Beef Extension Newsletter, October 2019 ed.; Cooperative Extension Service, University of Kentucky Martin Gatton College of Agriculture, Food, and Environment Lexington, KY, 2019.
2017
Lehmkuhler, J. W. Craft Distillers Provide Local Cattlemen an Alternate Feed Choice. In Off the Hoof Beef Extension Newsletter, Cooperative Extension Service, University of Kentucky Martin Gatton College of Agriculture, Food, and Environment: Lexington, KY, 2017.
2011
Lehmkuhler, J. W.; Burris, W. R. Distillers Grain Coproducts for Beef Cattle. Animal and Food Sciences Publications ASC-186, Cooperative Extension Service, University of Kentucky, Martin Gatton College of Agriculture, Food, and Environment: Lexington, KY, 2011.
2009
Lehmkuhler, J. W. There’s Gold in Them Hills: Bourbon Distillers Grains. In Off the Hoof Beef Extension Newsletter, Cooperative Extension Service, University of Kentucky Martin Gatton College of Agriculture, Food, and Environment: Lexington, KY, 2009.
Lehmkuhler, J. W. Secondary Fermentations: History of using Bourbon Distillers Thin Stillage. In Off the Hoof Beef Extension Newsletter, Cooperative Extension Service, University of Kentucky Martin Gatton College of Agriculture, Food, and Environment: Lexington, KY, 2009.
2026
Baldridge, K. C. The new frontier of American spirits workforce education. In Artisan Spirit, 2026; pp 30-31.
2024
Berron, B. J.; DeBolt, S. The James B Beam Institute at the University of Kentucky. In Artisan Spirit, 2024.
Wilson, S. A.; Berron, B. J.; Hauser, A. Bourbon Production Engineering: Teaching Chemical Engineering Concepts Through a Course on America’s Native Spirit. Chemical Engineering Education 2024.
2022
Nielson, A. UK James B. Beam Institute Offers Industry-First Whiskey Workforce Apprenticeship Program. UKNow University of Kentucky News: 2022.