B.C. researchers study wild yeast to support craft breweries

Researchers at Langara College and the University of British Columbia are testing wild yeast collected from British Columbia and the Pacific Northwest to see whether it can help breweries create new beer flavours and lower costs. The project, funded by Genome B.C., includes samples gathered from places such as Prince George. Lead researcher Stephanie Cheung said wild yeast may reduce breweries’ dependence on imported hops, which can be costly and harder to grow during drought conditions. Two Lower Mainland breweries, Parallel 49 in Vancouver and Barnside Brewing in Delta, are supporting the work. Barnside cofounder Ken Malenstyn said local ingredients can help keep more of the supply chain in B.C. while also creating distinctive beer profiles. The researchers hope to develop the province’s first wild yeast discovery and characterization platform for breweries, with a prototype expected later this year.