Grainswest - Spring 2026

Spring 2026 grainswest.com 17 BY DON TSE • PHOTOS BY BRYCE MEYER PHOTOGRAPHY In 2017, the Hilton family launched Origin Malting and Brewing in Strathmore. They supply malt to one major customer and approximately 40 craft brewers. also consider sowing newer malting bar- ley varieties that have better agronomic characteristics. For years, AC Metcalfe, CDC Copeland and AAC Synergy, first registered in 1997, 1999 and 2012 respec- tively, have been the buyers’ preferred varieties, not necessarily to the benefit of the farmer. This may finally change, owing to acceptance by brewers, and therefore maltsters, of new varieties. On the Hilton farm, malting barley seeded in 2025 was two-thirds CDC Copeland and one-third CDC Churchill, first registered in 2018. In 2026, the plan is to reverse these proportions. In 2027, they intend to exclusively seed CDC Churchill. The Hiltons have consulted with their buyer and face no resistance. In part, this change in buyer accept- ance is thanks to the work of the Cana- dian Malting Barley Technical Centre (CMBTC) in Winnipeg, MB. In addition to testing the malting characteristics of barley and measuring the composition and performance of the resulting malt in the brewhouse, the CMBTC uses the data it generates to identify markets for new barley varieties. This is important because not all markets have seen a slump in beer sales. If North American brewers make less beer and use less malt, perhaps other markets can pick up some of the slack. CDC Churchill is the first malting barley variety to have an edge over AAC Synergy, said Peter Watts, CMBTC man- aging director. Its improved agronomics can help lessen the sting of a tougher market. As important, the CMBTC works with large international brewers, primarily in China and Mexico, to ensure they will purchase this malting variety. Only when major breweries agree to use the variety will the maltsters purchase the barley from farmers who grow it. “We seek approval for these new varieties of barley so they have the greatest chance for success,” said Watts. Despite headwinds in the beer market, all parties are cautiously optimistic. While barley acreage in Alberta has been on a steady decline since the mid-’90s, farmers will continue to grow substantial acreage. In many global markets, Alberta malting barley is reputed to be the best. Hilton will not reduce acreage and points out that, of the farm’s crops, barley is least exposed to political whims. “All world commodities have uncertain- ties,” he said. “At least with barley, we are dealing with buyers and processors domestically. Barley has had relatively steady pricing while canola prices, for example, have been all over the map.” IT’S NOT ALL BAD NEWS Alberta’s craft beer segment is growing. “We actually see hectolitres very slightly increasing and market share increasing,” said Blair Berdusco, executive director of the Alberta Small Brewers Association. Craft brewers use more malt per litre of beer brewed than do the big players. Most beer brewed by Alberta’s small brewers is made with locally grown and malted barley. The exception is small amounts of imported specialty malts. Typically, Alberta craft brewers use barley malted in Alberta by RahrBSG, Canada Malting or one of a handful of micro-maltsters such as Origin. “When you support a local brewer, you support much more than that one business,” said Berdusco. “Drink more beer and encourage your friends to drink more beer,” suggested Smith, only half in jest. “Beer brings people together.”