Dr. Harmonie Bettenhausen is a Faculty Lecturer at the James B. Beam Institute for Kentucky Spirits at the University of Kentucky, where she teaches courses on distillation, brewing, wine, and sensory science as part of the Distillation, Wine, and Brewing Studies (DWBS) program. A trained brewer with a background in food/cereal chemistry, metabolomics, and fermentation science, her research focuses on the influence of raw materials—especially barley and other small grains—on the quality and flavor of beer and spirits. Dr. Bettenhausen collaborates with industry partners across the U.S. on projects involving terroir, malt shelf life, ethyl carbamate formation, and the development of KY-adapted barley lines for distilling. She serves on technical committees for the American Society of Brewing Chemists, Master Brewers Association of the Americas, and the National Barley Improvement Committee. Her goal is to bridge academic science with hands-on production practices to support quality, education, and innovation in the global beverage alcohol industry.
Education
- Colorado State University, Ph.D., 2021
- Colorado State University, M.Sc., 2017
Associated Departments