Saskatchewan Researcher Brews Beer to Showcase Agricultural Advances

A researcher at the University of Saskatchewan has created a craft beer designed to highlight advancements in agricultural science. Fina Nelson, a PhD candidate, has brewed BrÜSask, an amber ale that reflects her research on yeast fermentation and its impact on flavor. The beer serves as a tangible way to engage consumers in discussions about agricultural innovation while enjoying a locally produced beverage.

Nelson’s research focuses on how different yeast strains behave during fermentation. After spending three years working in a brewery, she has now transitioned to her university lab, where she cultivates yeast and brews beer in small batches. “This is my first commercial batch,” Nelson stated as she applied a vibrant green label to a can of BrÜSask. The beer has been produced in collaboration with the university’s culinary services, IntelliYeast Laboratories, and 9 Mile Legacy Brewing’s LGCY: Innovation Hub.

Combining Science and Flavor

The beer’s production emphasizes key ingredients such as malted barley, water, hops, and yeast, all of which are central to significant research programs at the University of Saskatchewan. “We wanted to highlight those research programs in a beer that people can taste and enjoy and have a conversation around,” Nelson explained. The initiative aims to showcase ingredients sourced from Saskatchewan while promoting local research.

According to James McFarland, culinary services manager and executive chef at USask, BrÜSask will be featured at high-profile campus events. “The idea is that it is a craft beer series and hopefully the flavors change, allowing us to explore new culinary ideas,” he noted. This collaboration aims to enhance the university’s visibility during events attended by dignitaries from around the world.

Nelson believes her research can revolutionize the craft beer industry. Traditionally, brewing has relied on long-established methods. “If we can control fermentation, we can produce some novel flavors that haven’t been produced yet,” she remarked. Chris Eskiw, co-founder of IntelliYeast Laboratories, emphasized the importance of yeast research in creating more efficient brewing processes. “The study of yeast provides us with mechanisms on how to control it,” Eskiw said. “If we can do this predictably, we can save money, time, and provide consumers with the products they want.”

Innovation Beyond Beer

BrÜSask’s commercial batches are brewed at 9 Mile Legacy Brewing, where the LGCY: Innovation Hub facilitates scaling up production. Cassy Appelt, the hub’s director, highlighted the broader implications of fermentation. “Fermentation is a really central concept. It touches everything that we need as humans to live and thrive,” she stated. This process is not only vital for beverages but also for pharmaceuticals, textiles, and environmentally friendly materials.

The collaboration between local beverage companies and academic institutions aims to make scientific research more accessible to the general public. “Having a product like a beer allows people to understand the connection between the research and its benefits,” Appelt explained. The goal is to develop new iterations of BrÜSask as research continues to evolve.

Nelson relishes watching people enjoy her beer while discussing the science behind it. She believes her work could contribute to future innovations in brewing. “I think so much innovation happens over a beer,” she concluded, underscoring the potential for collaboration between science and craft brewing.