A recent study conducted by Langara College and the University of British Columbia is investigating the utilization of naturally occurring yeast from various regions in British Columbia for brewing beer. The research aims to provide a potential financial boost to the struggling brewing industry in the province while introducing novel beer flavors. Funded by Genome B.C., researchers, along with their students, collected wild yeast samples from different areas in B.C. and the Pacific Northwest, including Prince George.
Dr. Stephanie Cheung, the project leader, highlighted the limited availability of commercial yeast for brewing and emphasized the challenges faced by brewers due to water-intensive hop cultivation, particularly during periods of drought. Importing hops from the U.S. adds to the financial burden of brewers due to tariffs. Dr. Cheung, who also serves as an instructor at Langara College, emphasized the multifaceted role of yeast in the brewing process beyond fermentation, referring to it as a complex factory with various metabolic activities.
The project originated from a colleague’s idea to have students collect samples for a botany class, leading to discussions on beer-related topics. This initiative evolved into exploring innovative ways to leverage yeast in beer production. Dr. Cheung explained that different wild yeast strains can offer diverse flavor profiles, potentially reducing the need for additional hops for flavor enhancement. Experimenting with yeast and malt extract sans hops resulted in surprising tropical fruit-like flavors, showcasing the versatility of yeast in brewing.
The researchers aspire to contribute to cost reduction in beer production in the long term through their work. Two Lower Mainland breweries, Parallel 49 in Vancouver and Barnside Brewing in Delta, have extended their support to the project by endorsing grant applications. Barnside Brewing, known for growing its hops and utilizing locally sourced ingredients, including wild yeast, emphasized the importance of supporting local breweries and promoting unique taste experiences linked to regional ingredients. Co-founder Ken Malenstyn highlighted the significance of terroir in beer akin to wine, emphasizing the distinctiveness of locally sourced ingredients in creating unique beer flavors.
Dr. Cheung and her team aim to establish British Columbia’s first platform for discovering and characterizing wild yeast strains for brewery applications, with a prototype anticipated to be unveiled this year.