When barley germinates prior to harvest or in the bin it can cause significant problems for the maltster to achieve a high-quality malt product. Maltsters generally reject barley that exhibits significant pre-harvest sprouting. The livestock industry also typically discounts pre-sprouted feed barley.
The Canadian agriculture sector understands the care and effort it takes to produce high-quality crops. We know this commitment is what sets Canadian malting barley apart. As sustainability becomes a top priority for end-users, Canada is uniquely positioned to meet these demands thanks to the stewardship and innovation of our farmers.
Some have dubbed it “The Parthenon of Booze.” But Bryce Parsons, CEO and founder of True Wild Distilling, said the business’s impressive Calgary headquarters is a showcase for Alberta agriculture. The $14 million destination distillery, restaurant and event space is housed in a decommissioned electrical substation built in 1911. It boasts an imposingly beautiful white edifice, hence the reference to the ancient architectural wonder.
David Farran believes it is only natural Alberta distillers use the province’s own high-quality barley to produce their products. The founder and president of Eau Claire Distillery in Diamond Valley, he credits locally grown barley and a talented distilling team for a platinum trophy win at the San Francisco World Spirits Competition in April.
The 2024 growing season was a rollercoaster for farmers, with significant variations in yield and quality from region to region and even field to field. Drought conditions prevailed across Western Canada in April, but dry weather allowed farmers to seed early.
Two Alberta businesses have found value in the rescue of spent grain, a byproduct of the brewing process. Such products illustrate the previously overlooked value of food waste.
Canterra Seeds partnered with Maker’s Malt of Rosthern, SK, and Rafter R Brewing of Maple Creek, SK, to test the performance of a new barley variety in the field, malthouse and brewery. Registered in 2022, AAC Prairie is touted as a successor to AC Metcalfe as it boasts an even more robust enzyme package. This is desirable for multinational breweries as the adjuncts they use, such as corn and rice, lack the enzymes that break down carbohydrates into fermentable sugars. The malt component must oversupply enzymes to compensate.
Canada produces some of the world’s best malting barley. While new varieties supply high end-use quality and disease resistance, farmers can help ensure it meets the needs of domestic and international malting and brewing customers.
On a sunny day late last June, a group of agricultural journalists from around the world gathered next to the lush barley field plots maintained by the Field Crop Development Centre (FCDC) in Lacombe. As they scrawled notes about Alberta malting barley production, the group listened to FCDC researchers discuss the varieties the facility has developed over the years, including Lowe. The group sampled Lowe Down, a one-off blonde ale by Olds College Brewery. Its ingredients included Lowe malt produced by Red Shed Malting near Innisfail.
The global beer industry has faced significant headwinds the past few years. The pandemic, followed by the escalation of input costs, supply chain difficulties and shifts in consumer preference hit hard, but not all is doom and gloom. China’s brewing industry is quite profitable and markets such as Brazil, Colombia and Mexico continue to thrive and grow. In 2022, global beer production rose in 2022 to 1.89 million hectolitres (mln hL) from 1.87 in 2021, an increase of 1.33 per cent, or a little more than the beer output of Canada.
