B.C. researchers turn to wild yeast in bid to help struggling craft breweries
Researchers in British Columbia are investigating the use of wild yeast strains to assist the local craft brewing industry. This initiative aims to reduce reliance on imported hops and mitigate the financial impact of climate-related crop failures.
Why it matters
It demonstrates how scientific research can provide practical, sustainable solutions for regional industries facing economic and environmental challenges.
According to the study, it could be a way to give B.C.'s struggling brewing industry a financial break, while creating some new beer flavours in the process.
Funded by Genome B.C., researchers and their students gathered wild yeast from across the B.C. and the Pacific Northwest region, including in Prince George.
Project lead Dr. Stephanie Cheung explained there is traditionally a very narrow selection of commercial yeast available for brewing.
Hop growing is very water intensive, she said, and the recent years of drought have made it difficult for the crop to thrive.
Brewers also heavily rely on importing hops from the United States, where tariffs add to expenses.
“A lot of people thought, ‘Oh yeast, that’s just for fermenting, making the alcohol,'” said Cheung who is also an instructor at Langara College.
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