Research and Development of a Prototype Yeast Propagator to Support Small Craft Breweries

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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.