A collaborative research initiative between Langara College and the University of British Columbia is delving into the art of brewing beer with wild yeast sourced from various regions across British Columbia. The study suggests that this novel approach could alleviate financial burdens on B.C.’s struggling brewing industry while introducing unique beer flavors.
Genome B.C. funded the project, which involved researchers and students collecting wild yeast samples from B.C. and the Pacific Northwest, including Prince George. Dr. Stephanie Cheung, the project lead and an instructor at Langara College, highlighted the limited availability of commercial yeast for brewing. She emphasized the challenges faced by the brewing industry, such as water-intensive hop cultivation and costly hop imports from the U.S.
Cheung described yeast as a complex organism with a significant role in the brewing process beyond alcohol fermentation. The project originated from a colleague’s idea to collect samples for a botany class, leading to discussions on beer production. By incorporating wild yeast into brewing, the researchers aim to diversify beer profiles, potentially reducing the reliance on hops for flavor enhancement.
Two Lower Mainland breweries, Parallel 49 in Vancouver and Barnside Brewing in Delta, have endorsed the project by providing letters of support for grant applications. Barnside Brewing, known for growing its hops and grains, expressed interest in utilizing local ingredients for a distinctive taste experience. Co-founder Ken Malenstyn emphasized the value of sourcing ingredients locally, drawing parallels between beer and wine terroir.
Cheung and her team aspire to establish British Columbia’s inaugural wild yeast discovery and characterization platform for breweries. A prototype is anticipated to be unveiled later this year, paving the way for innovative brewing practices in the province.
