Dr. Harmonie Bettenhausen is Faculty at the James B. Beam Institute for Kentucky Spirits at the University of Kentucky, where she teaches and develops courses in distillation, brewing, and wine science. Her work sits at the intersection of fermentation chemistry, grain science, and sensory evaluation, combining academic rigor with real-world application. Trained as a metabolomics researcher with a background in food science, brewing, and biochemistry, Dr. Bettenhausen focuses on the chemistry and quality of raw materials—particularly grains and malts—and their transformation through fermentation and distillation. Her research spans topics such as glycosidic nitriles and ethyl carbamate formation, malt shelf life, and terroir-driven flavor variation in hops and barley. She has received support from national and industry funders, including the Brewers Association, AMBA, Hop Research Council, and state-level craft beverage councils. Before joining the Beam Institute, she held roles at Oregon State and Colorado State and directed operations at the Center for Craft Food and Beverage. She continues to consult with academic and industry partners and contributes actively to the American Society of Brewing Chemists, the Master Brewers Association of the Americas, and the Society of Spirits where she serves on technical and educational committees. Through her teaching, invited talks, and applied research, Dr. Bettenhausen champions hands-on, systems-based education that supports the next generation of brewers, distillers, and fermentation scientists while advancing quality and sustainability across the industry.

HARMIONE MARIE BETTENHAUSEN