Grant: Applied Research and Development Grants - Level 1
Okanagan College
$24,612.00
Research and Development of a Prototype Yeast Propagator to Support Small Craft Breweries
FY 2019-20
Summary
Craft beer is an extremely popular beverage across the country and the industry continues to grow rapidly. In general, craft breweries are small operations with limited resources and capacity to engage in development of new and innovative products. An important factor in new product development is the capability to propagate and manage production of different kinds of yeast strains that directly impact the fermentation process and flavour of brewed products. The propagation and management of yeast strains poses a production problem for small craft breweries that do not possess the type of specialized equipment found in larger brewery operations. Further, this complex equipment is very costly and exceeds the production needs of small breweries. There is no commercially available yeast propagation equipment at a scale that makes financial sense for small craft beer operations. As a result, small breweries are forced to purchase yeast in ready-to-use quantities from third party suppliers, which poses a significant expense and logistical problem. Slow Hand Beer Company, a small craft brewery based in Vancouver, seeks to partner with Okanagan College to design, build and test a prototype, small-scale yeast propagator to address these business challenges. The availability of such equipment on a scale that makes it cost-effective for a small brewery will increase the company's ability to propagate new yeast strains, enabling development of new and unique product offerings that appeal to a wide variety of consumer preferences. The new device will increase the efficiency of the brewing process, maintain product consistency and reduce production costs. As the craft brewing industry continues to grow, the device will offer a means of differentiating brewing processes and products in an increasingly competitive market. The new technology also has the potential to benefit other small breweries, wineries, cideries and food producers, such as bakeries, needing small-batch yeast production for manufacturing.
Program
Applied Research and Development Grants - Level 1
Recipient
Location
British Columbia, Canada
Recipient Type
Academia
Type
Grant
Source
NSERC's Awards Data
As published
Application id
548611-2019
Name nom
Dietze, Beverlie
Department département
Head Office
Organization id
29090
Institution établissement
Okanagan College
Province en
British Columbia
Province fr
Colombie-Britannique
Country en
CANADA
Country fr
CANADA
Fiscal year exercice financier
2019
Competition year année de concours
2019
Award amount
24612
Program id
CARD1
Program name en
Applied Research and Development Grants - Level 1
Program name fr
Subventions de recherche et développement appliquée - niveau 1
Group en
RESEARCH PARTNERSHIPS
Group fr
PARTENARIATS DE RECHERCHE
Committee code
1561
Committee name en
Applied Research and Development Grants
Committee name fr
Subventions de recherche et développement appliquée
Area of application code
501
Area of application group en
Manufacturing processes and products
Area of application group fr
Procédés et produits industriels
Area of application en
Processed food products and beverages
Area of application fr
Aliments transformés et boissons
Research subject code
2100
Research subject group en
Mechanical engineering
Research subject group fr
Génie mécanique
Research subject en
Mechanical engineering
Research subject fr
Génie mécanique
Installment
inst:1 - 1
Partie
1
Nb partie
1
Application title
Research and Development of a Prototype Yeast Propagator to Support Small Craft Breweries
Keyword
NSERC
Application summary
Craft beer is an extremely popular beverage across the country and the industry continues to grow rapidly. In general, craft breweries are small operations with limited resources and capacity to engage in development of new and innovative products. An important factor in new product development is the capability to propagate and manage production of different kinds of yeast strains that directly impact the fermentation process and flavour of brewed products. The propagation and management of yeast strains poses a production problem for small craft breweries that do not possess the type of specialized equipment found in larger brewery operations. Further, this complex equipment is very costly and exceeds the production needs of small breweries. There is no commercially available yeast propagation equipment at a scale that makes financial sense for small craft beer operations. As a result, small breweries are forced to purchase yeast in ready-to-use quantities from third party suppliers, which poses a significant expense and logistical problem. Slow Hand Beer Company, a small craft brewery based in Vancouver, seeks to partner with Okanagan College to design, build and test a prototype, small-scale yeast propagator to address these business challenges. The availability of such equipment on a scale that makes it cost-effective for a small brewery will increase the company's ability to propagate new yeast strains, enabling development of new and unique product offerings that appeal to a wide variety of consumer preferences. The new device will increase the efficiency of the brewing process, maintain product consistency and reduce production costs. As the craft brewing industry continues to grow, the device will offer a means of differentiating brewing processes and products in an increasingly competitive market. The new technology also has the potential to benefit other small breweries, wineries, cideries and food producers, such as bakeries, needing small-batch yeast production for manufacturing.
