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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, and we're in the planning stages for the actual experiments. After a few more pilot runs, we're going to try to get Jeff in my lab at IU to generate, harvest, and process all of the samples together.  We'll certainly keep you posted with all of our new developments.

I also wanted to thank some new industry supporters, who in addition to donating money, have also donated some reagents to us. As you can see in the picture above, the great folks at Zymo Research sent us a kit to collect DNA for the deep sequencing part of the project, and they've also offered to perform the sequencing, #booyah! Aside from being yeast-friendly and employing lots of beer lovers, Zymo is getting into the microbiome game, and they're excited about our project. We're hoping to generate some great data together that they can highlight in promotional material for their microbiomics products.

We've also been offered NMR analysis of our samples by Process NMR Associates in Connecticut. These guys can do some amazing work to quantitate organic acids and other constituents in our sour samples. They're active in the fermentation industry as a whole, having examined beer, wine, kombucha,and other fermented products. I'm really looking forward to seeing what they technology can do with our stuff.

Anyway, many thanks to them and the rest of you. Cheers to Friday!

-Matt