A recent collaborative research initiative between Langara College and the University of British Columbia is delving into the art of brewing beer using wild yeast sourced from various regions across British Columbia. The study suggests that this approach could offer financial relief to the struggling brewing industry in B.C. while introducing novel beer flavors. Supported by Genome B.C., researchers and students scouted wild yeast samples from different areas in B.C. and the Pacific Northwest, including Prince George.
Dr. Stephanie Cheung, the project lead, highlighted the limited commercial yeast options available for brewing and the challenges faced by hop growers due to water scarcity and import tariffs on hops from the United States. She emphasized the multifaceted role of yeast in the brewing process beyond fermentation, describing it as a complex metabolic factory.
The project originated from a colleague’s idea of collecting plant samples for a botany class and casual discussions about beer, which led to the exploration of using wild yeast in brewing. By experimenting with various wild yeast strains, the researchers aimed to reduce the reliance on hops for flavor profiles. Cheung shared an instance where yeast and malt extract alone produced fruity flavors, surprising their colleagues who mistook it for a hopped beer.
The ultimate goal of the initiative is to potentially lower the cost of beer production in the long term. Two breweries in the Lower Mainland, Parallel 49 in Vancouver, and Barnside Brewing in Delta, are backing the project and have endorsed the researchers’ grant applications. Barnside Brewing, known for growing its hops and utilizing local ingredients, sees the value in supporting local products for a distinct flavor experience akin to the concept of terroir in wine.
Cheung and her team aspire to establish the province’s first platform for discovering and characterizing wild yeast for breweries, with a prototype expected to be unveiled this year.
