A new research project out of Langara Col­lege and the Uni­versity of Brit­ish Columbia is explor­ing how to brew beer – using wild yeast for­aged from around the province. 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.