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.
B.C. researchers turn to wild yeast in bid to help struggling craft breweries - Project aims to help breweries reduce reliance on imported hops while developing new beer flavours
https://www.cbc.ca/news/canada/british-columbia/wild-yeast-research-beer-9.7266556
2 Comments
i_stole_ur_taco@lemmy.ca · 6 pts · 27d
The article does a clumsy job of explaining that different yeasts impart different flavours in beer, thus the random mentions of hops are because a novel yeast strain can achieve a beverage that has a neat taste without relying on imported hops (frequently from Washington).
Fun fact: a beer brewed without hops is not beer. It is called gruit (which is also the name of the bittering mix brewers used to use before hops became standard). And much like the champagne joke, a beer brewed by a homebrewer without using hops isn’t called beer, it’s called sparkling disappointment.
LimpRimble@lemmy.ca · 2 pts · 26d
It's sometimes also called "Careful with those bottles, they explode!"