A new research initiative by Langara College and the University of British Columbia is investigating the utilization of wild yeast sourced from various locations across British Columbia to brew beer. The study suggests that this approach could offer financial relief to B.C.’s struggling brewing industry while introducing unique beer flavors. Supported by Genome B.C., researchers and students collected wild yeast samples from different regions, including Prince George.
Dr. Stephanie Cheung, the project lead, highlighted the limited availability of commercial yeast for brewing and the challenges faced by the industry due to water-intensive hop cultivation and high import costs for hops from the United States. She emphasized the significant role yeast plays in the brewing process beyond fermentation, citing its complex metabolic functions.
The project originated from a colleague’s idea to collect botany samples, which evolved into discussions about beer and its potential challenges. This prompted the exploration of innovative ways to enhance brewing with yeast. By using wild yeast strains, the project aims to reduce the reliance on hops for flavor variations, as demonstrated by successful trials without hop additives resulting in fruity notes.
Collaborating breweries, such as Parallel 49 in Vancouver and Barnside Brewing in Delta, have endorsed the project and provided letters of support for grant applications. Barnside Brewing, known for growing its hops and grains, has also incorporated wild yeast into its brewing process. Co-founder Ken Malenstyn emphasized the importance of utilizing local ingredients for a distinct flavor profile unique to the region.
Cheung and her team aspire to establish a wild yeast discovery and characterization platform for local breweries, with a prototype expected to be unveiled this year. Their goal is to support the brewing industry and offer novel brewing alternatives while potentially reducing production costs in the long run.