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V O L . X X I I N O. X M AY 1 6 , 2 0 1 6 24 to the two Saccharomyces strains that are used with lagers and ales, he notes there is little research surrounding the best methods of working with it, so he is studying its properties. Problem solving Perkins says most of the focus of the advanced research is on problem solving and R&D. For example, at UMaine's Highmoor Farm in Monmouth, researchers are looking at the attributes of hops and the viability of hop varieties grown in Maine's climate conditions. Perkins is trying to identify and count the individual acids produced by the hops. Another research focus, adds Bolton, is on how to maintain the quality and consistency of beer, as there aren't food safety issues in beer. e researchers and students have a lot of analytical equipment that brewers typically can't aff ord at their disposal. Perkins' laboratory has bought the equipment via competitive grants from the U.S. Department of Agriculture and industry partnerships with the aim of growing the Maine food economy. e equipment only in the past few years has been used to look at beer and novel mineral spirits. It also has been used in research projects on lobsters, sea urchins, apple cider, tomatoes, blue- berries and potatoes. e aim, say Perkins and Bolton, is not just to do research with brewer- ies and Maine food businesses, but to incorporate coursework and research into UMaine graduate and undergrad- uate programs, whose students may end up in the brewing, fermentation and distilling industries. Perkins and Bolton also have a research brewery with a pilot brewing system and a temperature-controlled fermentation system. Right now, the school's beer research and teaching is limited to the FSN 121 course and independent research by st udents, but Perkins says he and Bolton have been lobbying to develop a more advanced, hands-on course. Perkins says he hopes that will happen in the next couple years. Adds Bolton, " e future of the program is in improving the basic course and in the advanced fermentation course. In a few years we may include wine and other fermented foods." L o r i Va l i g r a , M a i n e b i z s e n i o r w r i t e r, c a n b e r e a c h e d a t lva l i g r a @ m a i n e b i z . b i z a n d @ L Va l i g r a F O C U S » C O N T I N U E D F RO M P R E V I O U S PA G E 95 York Street | Kennebunk www.HancockLumber.com • 30,000 sq. ft. state-of-the-art facility • Built to Deliver drive-thru warehouse • Interactive hardware store • Modern kitchen + bath design showroom • Now open in Kennebunk LUXURY COMBINED WITH UNPARALLELED SPORT UTILITY. 72 Lafayette Street Yarmouth, ME 04096 (207) 846-9050 YarmouthBoatYard.com Ultimately, There is Pursuit THE NEXT INNOVATION IN DUAL CONSOLE PERFORMANCE DC235 DUAL CONSOLE DC265 DUAL CONSOLE DC295 DUAL CONSOLE INTRODUCING THE ALL NEW DC325 DUAL CONSOLE P H O T O / C O U R T E S Y O F T H E U N I V E R S I T Y O F M A I N E Jason Bolton, left, a professor at UMaine, examines advanced brewing equipment with graduate student Brian Martyniak and another professor, Brian Perkins.

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