Osmanthus flowers are often used to flavour teas and wines, but some Kwantlen Polytechnic University brewing students have brewed up a new way to use the Asian plant.

Second-year students Simon Bai, Lucy Chang and Long (James) Jin have crafted a Belgian Witbier using mandarin orange peel, and osmanthus flowers. Called 妗� Reverie, the beer is their capstone project and is one of KPU's six signature series beers made by different students.

"Seeing students apply the skills they've honed in the KPU Brewing and Brewery Operations Diploma program to create their Signature Series beers is a real highlight as an instructor,鈥� said Dominic Bernard, brewing instructor and program chair. 鈥淚t鈥檚 where theory meets creativity, resulting in a perfect blend of technique, passion and individuality. They don鈥檛 just brew 鈥� they craft a reflection of everything they鈥檝e learned and the unique perspective they bring to the brewing world."

Before making the leap to pursue their passions in brewing at KPU, the three students spent years working in different sectors 鈥� Chang in accounting, Bai in the expo business, and Jin in hospitality as a pastry chef and bartender.

Bai, an international student from China, said KPU鈥檚 brewing program helped him find his true calling.

鈥淥ver the past two years, I鈥檝e really fallen in love with the art and science behind craft brewing,鈥� he said. 鈥淚t鈥檚 become more than just a profession to me, but a deep passion, and I鈥檓 excited to continue growing and contributing to this dynamic field.鈥�

Every year, second-year KPU brewing students design, brew, analyze, package and sell their own signature beers as a capstone project. All six student-crafted beers will be available for the public to purchase in cans on Thursday, April 10, from 1 to 4 p.m. at Everything Wine in 91原创.