About the Center for Beverage Innovation
Mission, Vision and Goals
Our mission is to advance beverage research, innovation, and education through collaboration among academia, industry, and agriculture. Our vision is to establish Arkansas as a national hub for beverage innovation, linking crop genetics, flavor chemistry, and product performance. Our goals include developing sustainable, locally sourced beverage ingredients; fostering public-private partnerships; training students and professionals; and enhancing consumer experience through data-driven design.
Together, We’re Innovating What’s in Your Glass
CBI operates within the University of Arkansas System Division of Agriculture as a multidisciplinary research and education hub. Facilities include a TTB and state-licensed pilot brewery and winery, analytical laboratories equipped with GC-MS/MS, LC-MS, and sensory testing environments.
CBI supports projects ranging from rice malting and brewing to non-alcoholic beer and wine research, empowering industry and students to innovate responsibly. The Center’s work has been featured nationally by the USDA-NIFA, Arkansas Agricultural Experiment Station, Bioengineer.org, and Beer & Brewing Magazine.
CBI collaborates closely with the Certificate of Brewing Proficiency, linking academic training with applied research and industry engagement.
Research and Innovation
Non-Alcoholic Beer (NAB) Innovation
CBI leads cutting-edge research in NAB flavor, chemistry, and safety—funded by ASBC, Barth Haas, and USDA NIFA. Key features: microbial safety screening, sensory optimization, and aroma compound retention.
Rice and Barley Malting and Starch Quality
Research on climate-resilient brewing grains, with 200+ rice lines screened for malting potential and extract yield. Key features: Rapid malting assays, genotyping, and pilot-scale brewing trials.
Analytical Flavor Chemistry and Metabolomics
Advanced flavor mapping using GC-MS/MS, GC-TOF, and LC-MS to identify volatile and non-volatile markers driving flavor perception. Key features: Targeted and untargeted metabolomics, aroma modeling, and predictive analytics.
Sensory & Consumer Science
From descriptive analysis to preference mapping, CBI links chemical data to sensory outcomes to guide formulation. Key features: Difference testing, trained panel research, and cross-cultural sensory insights.
Pilot Brewing & Product Prototyping
A fully licensed 3-barrel pilot brewery and research winery allows hands-on innovation and scale-up testing. Key features: Ingredient trials, process optimization, and collaborative product development.