A recent study conducted by Langara College and the University of British Columbia is delving into the utilization of wild yeast sourced from various locations in the province to craft beer. The research suggests that this approach could alleviate financial burdens on B.C.’s struggling brewing sector while introducing novel beer flavors.
Funded by Genome B.C., the project involved researchers and students collecting wild yeast samples from different regions in B.C. and the Pacific Northwest, including Prince George. Dr. Stephanie Cheung, the project lead and also an instructor at Langara College, highlighted the limited availability of commercial yeast for brewing and the challenges faced by brewers due to water-intensive hop cultivation and costly hop imports from the U.S.
The study emphasizes the significant role yeast plays beyond fermentation in beer production, with its diverse metabolic pathways. The project stemmed from a colleague’s idea and student sample collections, merging botany studies with beer discussions to support the brewing industry with innovative solutions.
Exploring the effective use of wild yeast in brewing, the researchers found that different yeast strains yield distinct profiles, reducing the need for hops to impart flavor. Collaborating breweries like Parallel 49 and Barnside Brewing in the Lower Mainland have backed the project, aiming to secure grant funding for the initiative.
Barnside Brewing, known for growing its hops and grains, along with capturing wild yeast, stresses the importance of local brewery access to regional ingredients for a unique flavor journey akin to wine terroirs. The researchers aspire to establish B.C.’s first wild yeast discovery and characterization platform for breweries, with a prototype anticipated this year.