Scott Lafontaine
![UA grad student Bernardo Guimaraes and assistant professor Scott Lafontaine use malted rice to make gluten-free beer. [Michael Woods]](https://dqndh7utxx63f.cloudfront.net/wp-content/uploads/2025/08/DSC_9184_opt-1-300x194.jpg)
UA Study Sees Brewing Potential in Arkansas-Grown Rice
University of Arkansas researchers are testing malted rice as a barley alternative in beer, opening new markets for the state’s rice growers. read more >
by Marty Cook -
UA Professor Explores Nonalcoholic Beverage Boom
Scott Lafontaine is interested in improving the quality of nonalcoholic beers and beverages, an expanding industry. read more >
UA Program Targets Craft Brewing Industry
The 15-credit-hour certificate program requires nine hours of core classes, including a brewing internship, and six hours of electives. read more >
by Jan Cottingham -
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