University of Saskatchewan Brews Beer to Highlight Ag Research

A researcher at the University of Saskatchewan has created a unique craft beer that embodies advancements in agricultural science. Fina Nelson, a PhD candidate, has focused her studies on the fermentation process of yeast, specifically investigating how various yeast strains influence flavor profiles. This initiative aims to engage consumers in discussions about agricultural research through a tangible product.

Nelson, who has spent three years working in a brewery, has transitioned from experimental brewing to producing her first commercial batch of beer, named BrÜSask. This amber ale is the result of collaboration among USask’s culinary services, ag biotech start-up IntelliYeast Laboratories, and 9 Mile Legacy Brewing. The beer incorporates locally sourced ingredients, including malted barley, hops, and water, all of which are integral to the university’s research programs.

Engaging the Community Through Flavor

“We wanted to highlight those research programs in a beer that people can taste and enjoy and have a conversation around,” said Nelson. The initiative also aims to showcase Saskatchewan-grown research alongside its agricultural products. James McFarland, culinary services manager and executive chef at USask, emphasized the significance of serving BrÜSask at high-profile campus events, noting that it represents a blend of academic research and community engagement.

The beer is expected to be featured at various university events, particularly those hosting international dignitaries. McFarland mentioned that this endeavor marks the beginning of a craft beer series that could evolve in flavor and purpose as the research continues.

Nelson’s research focuses on the potential to revolutionize traditional brewing methods. “A lot of this is done by tradition and people just figuring it out as they go,” she explained, noting that brewing dates back over 13,000 years. “If we can control fermentation, we can produce some novel flavors that haven’t been produced yet.”

Innovation in Fermentation

The brewing of BrÜSask took place at 9 Mile Legacy Brewing, which features a fully operational brewery within its LGCY: Innovation Hub. This facility allows for the scaling up of production, addressing a global gap in fermentation capacity. Cassy Appelt, director of the Innovation Hub, highlighted the broader implications of fermentation, stating that it is integral to various industries, including pharmaceuticals and environmentally friendly products.

“Fermentation is a really central concept. It touches everything that we need as humans to live and thrive,” Appelt noted. The collaboration within the Innovation Hub has allowed local beverage companies and global biotechnology firms to work together, fostering innovation within the community.

The BrÜSask project serves as a bridge between complex biotechnological research and public understanding. “Having a product like a beer is something that you can provide to people right now, and they can immediately understand the connection between the research and the benefits,” Appelt explained.

As the project develops, Nelson hopes to see new iterations of BrÜSask emerge, each representing fresh research findings. For now, she takes pleasure in witnessing the community enjoy her beer while discussing the science behind it. “I think so much innovation happens over a beer,” she concluded, indicating a bright future for both her research and the craft beer industry.