A recent research initiative from Langara College and the University of British Columbia is delving into the art of brewing beer by utilizing wild yeast collected from various regions across British Columbia. The study suggests that this approach could offer a financial boon to B.C.’s struggling brewing industry while introducing unique beer flavors.
Supported by Genome B.C., the research team, along with their students, gathered wild yeast samples from different areas in B.C. and the Pacific Northwest, including Prince George. Dr. Stephanie Cheung, the lead researcher, highlighted the limited availability of commercial yeast for brewing and the challenges faced by the industry due to water-intensive hop cultivation and costly hop imports from the U.S.
Dr. Cheung emphasized the importance of yeast in the beer-making process, describing it as a complex entity with a significant role in fermentation and flavor development. The project originated from a colleague’s idea to collect samples for a botany class, which evolved into discussions about beer production. This led to an exploration of how wild yeast could enhance brewing methods by offering diverse flavor profiles, potentially reducing the reliance on hops.
Two Lower Mainland breweries, Parallel 49 and Barnside Brewing, are actively supporting the project, advocating for grant funding to further the research. Barnside Brewing, known for growing its own hops and grains, as well as capturing wild yeast, emphasizes the value of utilizing local resources to create distinctive beer flavors that reflect the region’s unique terroir.
The researchers aim to establish the province’s first platform for discovering and characterizing wild yeast strains for breweries, with a prototype anticipated to be unveiled this year. The ultimate goal is to make beer production more cost-effective and innovative, paving the way for a more sustainable and flavorful brewing industry in British Columbia.