Researchers at Langara College and the University of British Columbia are studying wild yeast collected from across B.C.and the Pacific Northwest to develop new beer flavors while reducing costs for breweries.The project, funded by Genome BC, aims to decrease reliance on imported hops, which are water-intensive crops struggling due to droughts and tariffs.Dr.

Stephanie Cheung explained that wild yeast strains can produce unique flavor profiles without needing hops, offering a sustainable solution for the brewing industry.

Local breweries like Parallel 49 and Barnside Brewing support the initiative, emphasizing the economic and taste benefits of using regional ingredients.The research could lead to a province-wide platform for wild yeast discovery, potentially lowering beer costs in the long term.This innovation highlights the intersection of science, sustainability, and local business practices in the craft brewing sector.