In 2011, the CDBQ – QAIC set up a research team dedicated to fermented beverages in order to meet the specific needs of the industry in Quebec and Canada. We’ve developed our expertise and broadened our service capabilities to accommodate the increasingly specialized needs of craft breweries, distilleries, and cider producers. We’ve moved with the changing times. Today, our reputation is recognized throughout Canada, but primarily in the province of Quebec.
The research team focuses on the production of fermented beverages such as beer, cider, wine, and spirits.
- Fermented plant products such as beer, cider, wine, and kombucha (a fermented drink made from tea)
- Technology transfer
- Quality of fermented beverages (fermentation processes)
- Feasibility study on the use of brewers’ spent grain for short circuit heat generation
- Recycling of spent grain and grocery waste
- High pressure processing of fruit for summer beers
- Technical and economic feasibility study on alcohol production
- Bottling process optimization
- Optimization of yeast use in the brewing process
- Survey of microbrewery needs
- Distilled alcohol production
- Technical and economic feasibility study on a micro-malting plant
- Development of an alcoholic drink
- Pilot production of an alcoholic drink
- Technical and economic feasibility study on a whey-based alcohol
- Technical and economic feasibility study on an alcohol-free craft beer
- Isolation, characterization, and production of wild yeasts
- Wild cider fermentation
- Technology watch on the quality of stored beer, cider, wine, and spirits
Many projects are ongoing, please contact us!
- Pilot processing plant
- Controlled temperature rooms
- Fermentation tanks
- Université Laval,
- Collège communautaire du Nouveau-Brunswick,
- Le Labo-Solutions brassicoles inc.
“With support from the CDBQ – QAIC, I was able to get the necessary funding to develop my new health-value-added products.”
The knowledge and experience of the CDBQ – QAIC staff in the field of high-pressure processing (HPP) enables us, and our clients, to make longer-lasting food products more widely available. As a valued collaborator and partner, the CDBQ – QAIC works with us to help us secure regulatory approval from Health Canada and meet the Canadian Food Inspection Agency’s field requirements.
Stéphane CarrierCPA-CA, President
“The CDBQ – QAIC supported our team with advice and action right from the get go, giving us the credibility we needed to carry out our projects on fermented beverages. Given the quality of its facilities and the commitment of its staff, the CDBQ – QAIC is sure to remain a key player in agrifood research.”
General Manager and Head Geek
“As part of an innovation project the CDBQ – QAIC helped us to test the shelf life of a new type of packaging and to get Health Canada approval for a new decontamination method. The highly professional team at the CDBQ – QAIC enabled us to achieve our goal and to deliver the project on time and on budget. I recommend that anyone with an innovation project should check out what the CDBQ – QAIC has to offer.”
“We had the privilege of working with the CDBQ – QAIC on developing our first energy drink. What a great team!”
Félix Nunez et Mathieu TurgeonCo-Owners
“The professionalism and energy of the staff at the CDBQ – QAIC make them a partner of choice for our company.”
Christian VeilleuxCo-Owner of La Bête Bar-Steakhouse
“The competent staff and versatile food processing facilities at the CDBQ – QAIC make it a leader and partner of choice for applied industry projects. We’re fortunate to have the CDBQ – QAIC as a partner in our open innovation initiatives for the biofood industry.”
François CoutureAgrifood Economist, INSTITUT SUR LA NUTRITION ET LES ALIMENTS FONCTIONNELS (INAF)
“The team at the CDBQ – QAIC takes a proactive approach to meeting industry needs. The centre provides a wide range of invaluable services. It’s always a pleasure to work with them.”