A recent collaborative research initiative between Langara College and the University of British Columbia is delving into the utilization of wild yeast sourced from various locations across British Columbia for beer brewing. This study suggests that leveraging wild yeast could offer financial relief to B.C.’s struggling brewing industry while introducing novel beer flavors. Genome B.C. provided funding for the project, which involved researchers and students collecting wild yeast samples from B.C. and the Pacific Northwest region, including Prince George.
Dr. Stephanie Cheung, the project lead, highlighted the limited availability of commercial yeast for brewing and the challenges faced by brewers due to water-intensive hop cultivation, exacerbated by recent drought conditions. Importing hops from the U.S. further escalates costs for brewers. Cheung emphasized the multifaceted role of yeast in the brewing process, describing it as a complex metabolic factory beyond its fermentation function.
The project’s inception stemmed from a colleague’s idea of using student-collected samples for a botany class and casual beer-related discussions. By merging these two aspects, the team explored innovative ways to enhance beer brewing efficiency through wild yeast. Different wild yeast strains offer diverse flavor profiles, potentially reducing the dependence on hops for flavor infusion.
Two Lower Mainland breweries, Parallel 49 in Vancouver and Barnside Brewing in Delta, are actively supporting the research project. Both breweries have endorsed the researchers’ grant applications. Barnside Brewing, known for growing its hops and utilizing majority self-produced grain, has also harnessed wild yeast for brewing. Co-founder Ken Malenstyn emphasized the value of utilizing local ingredients to create distinct beer flavors, akin to the concept of terroir in wine.
Cheung and her team aspire to establish British Columbia’s first platform for discovering and characterizing wild yeast for breweries, with a prototype anticipated later this year. The ultimate goal is to enable local breweries to access locally sourced ingredients, fostering a unique and sustainable brewing ecosystem in the province.