The story of the Medicine Hat Brewing Company began 30 years after the city’s founding in 1883.
With the explosion of craft brewing comes a food waste problem. Spent grain accounts for about 85 per cent of brewing byproduct. Big breweries generate thousands of tonnes daily that is sold or given away as animal feed. Craft breweries, especially those in urban areas, don’t produce enough to make its distribution as feed financially viable. They have little choice, but to dispose of it as compost.
In 2017, Wade and Scott McAllister realized their mutual dream of seeing a craft beer brewed exclusively using barley grown on their family farm.