British Columbia’s craft brewing sector is an important part of the province’s economy, culture and tourism industry. The province has over 220 breweries employing thousands of people and generating millions of dollars each year. Breweries also serve as community spaces that celebrate local ingredients and regional identity. However, the sector faces considerable challenges. Rising costs for key ingredients like hops and commercial yeast, competition from large multinational beer companies and environmental concerns, especially the high water use and emissions associated with importing hops are putting pressure on brewers to find new, more sustainable ways to innovate.

Yeast is the key ingredient that drives fermentation and shapes the taste, aroma and overall quality of beer. Despite its importance, most breweries rely on a small number of commercial yeast types, which limits the range of flavours that can be produced. In contrast, wild yeast strains, which can be found naturally in BC’s forests and environments, are an untapped resource. These yeasts can naturally produce unique and appealing flavours such as fruity, floral and spicy notes and can even enhance hop-like aromas without requiring as many hops.

This project aims to unlock the potential of BC’s wild yeast by studying both their genetic makeup and the compounds they produce during fermentation. Researchers hope to identify which genes are responsible for desirable flavour compounds. This knowledge will then be used to develop improved brewing yeast strains that can deliver richer, more complex flavours directly through fermentation.

The project has two main outcomes. First, it will support the development of a new, precision-designed yeast strain tailored for craft brewing, helping brewers create distinctive beers while reducing reliance on expensive and resource-intensive hops. Second, it will produce the first comprehensive catalog of BC wild yeast strains, describing their characteristics and brewing potential. This catalog will be a practical, easy-to-use resource for brewers, educators and researchers, offering access to local, wild yeast options.

Together, these efforts will provide both immediate and long-term benefits. Brewers will gain new tools to create unique, high-quality beers more sustainably, while the broader sector will benefit from increased innovation, reduced costs and greater resilience. Ultimately, the project will help position British Columbia as a leader in sustainable and locally driven brewing innovation.