Saskatchewan Researcher Brews Beer to Showcase Ag Research

A researcher at the University of Saskatchewan has crafted a unique beer that highlights advancements in agricultural science. Fina Nelson, a PhD candidate, has focused her studies on yeast used in brewing, examining how various yeast strains influence the fermentation process and ultimately affect flavor. The beer, named BrÜSask, is an amber ale created in collaboration with the university’s culinary services, IntelliYeast Laboratories, and 9 Mile Legacy Brewing.

Nelson has spent three years working in a brewery, which has provided her with hands-on experience in the brewing process. She described her research as an opportunity to “lick the science,” referring to the sensory evaluation that is a crucial part of her work. Nelson noted, “This is my first commercial batch,” as she applied a vibrant green label to a can of her creation.

Showcasing Saskatchewan’s Agricultural Strengths

The beer features ingredients that showcase Saskatchewan’s agricultural produce, reinforcing the connection between local farming and scientific research. “We wanted to highlight those research programs in a beer that people can taste and enjoy and have a conversation around,” Nelson explained. The beer will be featured at various campus events, particularly when hosting dignitaries and guests, according to James McFarland, the culinary services manager and executive chef at the university.

McFarland expressed excitement about the project, stating, “The idea is that it is a craft beer series and hopefully the flavors change, and we can learn and explore some ideations around cooking with it.” Nelson’s aim is to influence craft beer production by applying scientific methods to a process traditionally guided by experience and trial and error.

Innovative Research and Future Goals

According to Chris Eskiw, co-founder of IntelliYeast Laboratories, understanding yeast biology can revolutionize brewing. “The study of the yeast provides us with mechanisms on how to control yeast,” Eskiw noted, emphasizing that predictable fermentation could lead to cost savings and enhanced consumer satisfaction.

BrÜSask’s commercial batches are brewed at 9 Mile Legacy Brewing, where the LGCY: Innovation Hub provides the necessary infrastructure to scale up production. Cassy Appelt, the hub’s director, highlighted the importance of fermentation in various industries, from beverage production to pharmaceuticals. She stated, “Fermentation is a really central concept. It touches everything that we need as humans to live and thrive and support growing populations.”

The collaboration aims not only to bring science to the forefront of brewing but also to make complex research accessible to the community. Appelt remarked, “Having a product like a beer is something that you can provide to people right now.” This direct connection allows consumers to appreciate the science behind their beverages.

As Nelson monitors the reception of her beer, she remains hopeful about the future of craft brewing. She anticipates that her research may pave the way for new flavors and innovations in the industry. “I think so much innovation happens over a beer,” she said, suggesting that BrÜSask could be the catalyst for future advancements in brewing science.