University Researcher Brews Beer to Showcase Agricultural Advancements

A researcher at the University of Saskatchewan has developed a craft beer that highlights significant advancements in agricultural science. Fina Nelson, a PhD candidate at USask, is focusing her research on the genetic responses of yeast strains during fermentation, which directly influences the beer’s flavor. After spending three years working at a brewery, she is now applying her findings to create a beer that fosters discussion about agricultural innovation.

Nelson’s latest creation, named BrÜSask, is an amber ale that she produced in collaboration with USask’s culinary services, the ag biotech start-up IntelliYeast Laboratories, and 9 Mile Legacy Brewing. The beer is made from four essential ingredients: malted barley, water, hops, and yeast, each of which is backed by strong research programs at the university. “We wanted to highlight those research programs in a beer that people can taste and enjoy,” Nelson explained, emphasizing her vision of showcasing both Saskatchewan-grown ingredients and research.

The beer will be showcased at various campus events, particularly when hosting dignitaries from around the world, according to James McFarland, the culinary services manager and executive chef at USask. “We do a lot of high-profile events on campus, so this is hopefully the beginning of a craft beer series,” he stated. The intention is to continually evolve the flavors as new research emerges, offering attendees a unique experience.

Nelson hopes her investigations into yeast, one of the primary components of beer, will revolutionize craft brewing. “A lot of this is done by tradition and people just figuring it out as they go,” she noted. Beer production has a rich history that spans at least 13,000 years. “If we can control fermentation, we can produce some novel flavors that haven’t been produced yet,” she added.

The scientific approach to brewing can eliminate the “trial and error process” commonly associated with beer making. Chris Eskiw, co-founder of IntelliYeast Laboratories, which provides yeast to craft brewers and distillers, highlighted the potential benefits: “The study of yeast provides us with mechanisms on how to control it. If we can do this predictably, we can save money, we can save time, and give consumers the products they want.”

BrÜSask’s first commercial batch was brewed at 9 Mile Legacy Brewing, where the LGCY: Innovation Hub enables various groups to scale up production. Cassy Appelt, director of the hub, pointed out a global shortage of fermentation capacity essential for bringing innovations from labs to commercial markets. “Fermentation is a central concept that touches everything we need as humans to live and thrive,” she noted.

Over the past year and a half, LGCY has collaborated with local beverage companies, global biotechnology firms, research groups, and academics. Appelt expressed her excitement about participating in the BrÜSask project. “Research in biotechnology doesn’t often translate into ways that people can easily understand,” she said. “Having a product like beer allows people to immediately grasp the connection between the research and its practical benefits.”

The team behind BrÜSask aims to create new iterations of the beer as ongoing research produces fresh insights. For now, Nelson takes pleasure in witnessing people enjoy her creation while discussing the science behind it. She believes that much innovation occurs in social settings, remarking, “I think so much innovation happens over a beer.”