About the Collaboration
Pump House supplied the spent grains and beer flavours. Chef Shawn Mathews guided the students in the spent grain and ice cream processing and testing. The team developed some original ice cream recipes that leveraged brewery product and by-products to create original flavours. In total, three recipes were developed for three Pump House products (Muddy River Stout, Crafty Radler, Blueberry Ale) with several variations on the ingredients (chocolate, s’more, maple walnut, vegan, etc.) and format (pint, popsicle).
Marketing student research also produced several insights for Pump House, including identification of a preference for three products and preliminary indications of consumer preferences related to branding, price point, product format, and market segment.
This project was made possible thanks to funding from the Natural Sciences and Engineering Research Council of Canada (NSERC) Engage program.