Grant: CCI Applied Research and Development Grants

In brewing, the characteristics and effectiveness of yeast play a crucial role in flavor and alcohol. While traditional ale and lager yeasts sch as Saccharmyces cerevisiae and S. pastorianus are widely used, brewers, are exploring non-traditional yeasts like Brettanomyces spp. to discover new flavors and aromas. However, most recently, industry and yeast geneticists worldwide are exploring a promising approach centered on harnessing hybridization. This method, similar to agricultural practices that enhance crop yields, has demonstrated potential for improving yeast phenotypic qualities in hybrid offspring compared to parent strains. Considering recent advancements in yeast hybridization research as outlined, Refined Fool Brewing Co. (RFB) an innovative and growing craft brewery in Sarnia, Ontario, aims to capitalize on the recent progress in yeast hybridization research to support their goal of producing new, flavorful lagers. Refined Fool Brewing Co. (RFB) aims to collaborate with Lambton College Bioindustrial Processing Research Centre (BPRC) in Sarnia, Ontario, for an applied research project with the aim to utilize the recent progress in yeast hybridization to create innovative and flavorful lagers. Past collaborations between Lambton and RFB involved isolating and characterizing yeasts from nature, showing good flavor and aroma production. However, challenges in low-temperature performance emphasize the importance of ongoing collaboration for enhanced outcomes. The success of this project will help RFB to optimize their process and diversify their product offering, setting them apart from every other craft brewery and increasing their market and revenue. RFB will be able to expand outside of the Sarnia area, increasing the number of staff significantly, creating more Canadian jobs. Furthermore, the development of yeast strains with rapid growth characteristics carries the added benefit of reducing fermentation time, thereby optimizing equipment utilization and production capacity. RFB’s calculations project an annual cost savings of approximately $150,000 through this efficiency enhancement. Furthermore, developing faster-growing yeast strains not only shortens fermentation but also optimizes equipment use, increasing production capacity. RFB estimates potential annual savings of about $150,000 with this efficiency improvement.