An unexpected discovery by Rike Stelkens, an evolutionary biologist at Stockholm University, may have far-reaching implications for beer brewing, biodiversity, and the biotech industry. Stelkens’ research on yeast has led to a collaboration with a Swedish brewery and the founding of her own company, all stemming from a wild yeast strain found in the remote forests of Patagonia.
Stelkens’ interest in yeast began with the realization of its widespread use in products such as beer, wine, baking, and even insulin production. However, despite its importance, she noticed a significant gap in understanding the natural ecology of yeast. This gap sparked her curiosity and led her to explore how yeast might be more effectively utilized, particularly within the food and medicine industries.
“I believe there’s so much natural diversity in yeast that remains untapped,” Stelkens says. “It’s a hugely underutilized resource, and we still know very little about it.”
From Field Research to Commercial Innovation
In a breakthrough collaboration with the University of Santiago in Chile, Stelkens isolated a wild strain of Saccharomyces eubayanus from the bark of trees in the Patagonian wilderness. This yeast is thought to be one of the ancestral “parents” of modern lager yeast, yet it had never been used in brewing.
The discovery allowed Stelkens and her team to recreate the hybrid yeasts that were accidentally formed in ancient German cellars. However, their version was deliberately crafted, resulting in completely new and unique beer flavors.
“The ale was delicious, definitely something I would drink at a bar,” Stelkens reflects. “The lager had a more complex, slightly Belgian-style wheat beer flavor. It was a bit too much for some, but I loved that it had aromas you just don’t find in beers on the commercial market today.”
Collaboration with Industry Partners
The media attention surrounding her research caught the interest of Nils Oscar, a Swedish brewery. Partnering with a yeast production company in Sollentuna, Jästbolaget, the team produced two pilot batches of beer – one ale and one lager. Both beers offered distinctive flavors, illustrating the potential for further innovation in brewing.
From Academia to Entrepreneurship
Stelkens’ work has led to more than just academic accomplishments. Supported by Stockholm University’s Innovation Office, she transformed her scientific discoveries into a commercial venture. She now runs her own company, offering services derived from her research. The university’s Innovation Office helped her navigate the complexities of patents, contracts, and legal matters, turning her scientific work into a practical business.
“I never dreamed of starting a business,” she admits. “But now I can offer services through my own company. It feels safer, and I’ve learned so much.”
For other researchers considering commercializing their work, Stelkens offers straightforward advice: “Just go for it. Don’t keep your science hidden behind academic walls. Communicate your results, even if it’s about ‘just’ beer.”
The Road Ahead
Stelkens’ journey into entrepreneurship has shifted her perspective on research and innovation. As she prepares to present her findings at the upcoming Innovation Day, she reflects on the transformative nature of the process.
“I’m busier than ever, but also more aware of what my work can lead to,” she says. “Innovation happens when the puzzle pieces fall into place – and maybe, along the way, I get to brew some great beer.”
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