Art vs. Science There is an art to brewing beer that involves developing one’s own brew based on taste and experience through trial and error. But there is also sophisticated science behind every step in the process, and the BTSC is hoping to get the province’s microbreweries on board. “Understanding what is happening gives you control over the process and gives you room to experiment”, says Mike. “Understanding the science removes the fear of making mistakes”. As a self-described beer snob, Mike is happy to see New Brunswickers warming up to the idea of craft brewing. “As New Brunswick’s beer snobbery grows, the demand for our services will grow!”. A Cultural and Economic Hole in One Building a brewing industry in New Brunswick makes economic sense. Crop rotation for our potato farmers means half of the time they grow barley or other grains and sell them for next to nothing as animal feed. New Brunswick’s climate produces a protein rich barley that large malteries won’t accept. Mike feels this grain could be sold to micro-malters who are more equipped to take a risk on new flavour characteristics. Local barley, along with NB- grown hops and other materials, can produce unique flavours in the beer, which Mike hopes will help establish a unique terroir for New Brunswick beer. (Pictured left: different grain varieties used fro brewing) The beer world is vast and interesting, rich with many of the subtleties and varieties of wine. Sour German beers (Berliner Weisse) are currently gaining popularity, the Belgians have their fruity lambic beers, the USA have their extreme IPAs, and New Brunswick has every reason to develop its own regional flavour and character. The BTSC is at the centre of this growing movement and has worked with governments, other public research institutions, and private producers to take on projects that will develop innovations for the province as a whole. Brewing 101 November of last year, the BTSC (in partnership with CCNB and BioNB) organised the College’s first ever brewing technology workshop. The event fostered entrepreneurship by educating interested parties on the technical and business requirements of operating a nano or micro-brewery in New Brunswick. Presenters included Patrice Godin of Acadie Broue, Sean Dunbar of Picaroons, and Mike Doucette himself. Attendees included people already in the small-scale food and beverage industry as well as people interested in starting new ventures. Get in touch with BioNB to access learning material from this session. (Pictured: Mike Doucette demonstrating hands-on brewing at Brewing 101 Workshop in November 2013) Next Steps The BTSC is working on a number of projects that require the team to learn new skills and techniques. One project will see them learning yeast culturing. They will try to isolate a wild yeast that they hope will produce a unique regional flavour. “I came into this role with experience and knowledge but there is always more to learn”. The BTSC has room to grow, and is seeking new projects with raw material producers and breweries. There are fees associated with their services but the team actively seeks funding for each project to lessen the burden on private clients. Mike Doucette and the rest of the BTSC team are operating at the centre of New Brunswick’s growing biotechnology industry. They’ve collaborated on dozens of ground-breaking projects over the last four years and have established a reputation for innovative thinking and quality work. They have the practical approach to innovation this province needs, and it’s time we took notice.