This project explores the untapped potential of wild yeast—naturally occurring fungi found in the environment—and their applications in brewing. Yeast is a key player in fermentation, the process behind the production of beer, wine, and other fermented beverages. By isolating and analyzing wild yeast strains from across British Columbia, we aim to uncover new varieties that could bring unique flavours and characteristics to craft brewing. Using molecular techniques, we will identify these yeasts at the genetic level and evaluate their performance in fermentation. The ultimate goal is to discover strains that can enhance the creativity, diversity, and quality of locally produced beers, supporting the continued growth and innovation of BC's craft beverage industry.
