A recent study conducted by Langara College and the University of British Columbia is delving into the process of brewing beer using naturally occurring yeast gathered from various locations across British Columbia. The research suggests that this method could offer financial relief to the struggling brewing industry in B.C. while introducing unique beer flavors. Supported by Genome B.C., researchers collected wild yeast samples from different regions, 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 the costly importation of hops from the United States. The project aims to explore the diverse potential of wild yeast in beer production, which could reduce the dependence on hops for flavor enhancement.
Cheung explained that yeast plays a crucial role in the fermentation process, contributing to the complexity of beer flavors. By experimenting with wild yeast strains and malt extract without hops, the researchers were able to create beer with distinctive profiles, surprising colleagues with tropical fruit-like tastes. The ultimate goal is to make beer production more cost-effective in the long term.
Two breweries in the Lower Mainland, Parallel 49 in Vancouver and Barnside Brewing in Delta, have expressed support for the project. They have provided letters of endorsement to help secure grant funding for the research. Barnside Brewing, known for growing its hops and utilizing local ingredients, including wild yeast, emphasized the importance of sourcing materials locally for a unique flavor experience.
Cheung and her team aspire to establish a platform for discovering and characterizing wild yeast strains specific to British Columbia’s breweries. A prototype of this platform is anticipated to be developed this year, paving the way for innovative brewing practices in the province.