Two Cowboys: The Story of Alberta's Maltsters at Canada Malting in Calgary, Alberta, Canada

Where Beer Begins

As the saying goes, "Behind every successful man, there is a loving and supportive wife". The same goes for brewing: "Behind every perfect glass of beer, there is a devoted and talented maltster".

Brian Dunn from Canmore Brewing Company puts it best when he says that brewing beer is relatively easy. Brewing good beer is not that hard either. Doing it consistently, over and over, again and again, is a real challenge. Then, you realise as craft brewer that you have to rely on the help of your maltster.

The maltsters understand the grain. They are the people that provide excellent breweries with a consistent foundation and reliable platform from where they can tailor their clients' favourite brews. Without them, every brew is bound to be different. Gone are the days where the brewery planted the grain, grew the hops, malted the barley, made the beer, distributed and served it. Today, every step of the value chain is fragmented and specialised. With the revival of craft brewing and distilling all over the world, it is even more evident that over-ambitious fledgeling breweries underestimate their reliance on right quality ingredients and trustworthy ingredient providers.

There is a straightforward recipe for a successful craft brewery to keep its patrons and stay in business. Make delicious beer consistently. If your batches deviate in taste and vary in quality, you risk alienating the very customer you've just won over from the brewery down the road. Big breweries know this. Craft breweries are learning it the hard way. Merely to have a brewing license is not a recipe for success. You have to make delicious beer and do it consistently.

See the full documentary here at http://www.twocowboys.tv

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In the late parts of 2016, just as Alberta's late-blooming craft brewing and distilling industry took off, we embarked on something we referred to as the great Alberta Beer Run. We wanted to meet the heroes and heroines of Alberta's craft liquor revival. We tried to take in the elixirs of joy, meet the license anointed, grant selected and subsidised entrepreneurs who overcame the regulatory perils of liquor production in a Province still suffering from a prohibition hangover. We planned to proclaim their success to an audience in waiting. Alberta finally arrived in the world of craft beer and distilling, and they are here to stay! Hooray!

Once the euphoria subsided in 2017, and we recovered from our hangover and after-taste of bad experimental brews, we discovered a whole different side to the story. A typical epiphany of craft played out for us like it did for craft disciples in other jurisdictions as well.

What we discovered was that brewing is actually easy. Beer is just beer. The best beer is fresh beer. The guy with the beard may look like the brewer but probably isn't. Your "local" beer may not be that local. If you are a brewery or distillery, your contribution to tariffs, excise and taxes make you a de facto public servant. We've found community dress-ups and craft impersonators. The sales droning of glacier-fed water, terroir authority, farm-to-glass spiels and the countless self-celebratory awards became monotonous with every sip of gin and with every ale we drank in the hope for something, anything genuinely inspirational and authentic to reveal itself.

Then it hit is. Behind all this make-believe of craft is a rock solid foundation that is also the foundation for businesses before and much more substantial than craft. All of these players rely on the simple ingredient for the success of their business. The maltster is the one person all of them have in common. Malt is the foundational ingredient before flavouring with hops, botanicals, barrels and any other concoction that makes it into your drink, and Alberta produces it. That is the real inspiration and the genuinely authentic story of how Alberta's maltsters are fueling the fire of creativity for brewers and distillers beyond our province.

The story is bigger - much bigger. It is the story of Alberta's place in the world of brewing and distilling, and no one is telling it. That is why we are showing it.

Alberta, Canada has a strong grain producing history thanks to the flat topography of its landscape, its fertile soil, sunny summers, and the pioneering hardiness of its people. The Province's farmers plant and grow the best barley and wheat in North America. It is this grain that is sent all over the world to make some of the world's best beer and whiskies. It is also the grain that is helping to fuel the explosion; some may say the revival, of craft brewing in North America.

However, there is a less glamorous side to the story. A contribution that begs to be highlighted and must be shared. A role that remains obscured in the beard boding, hipster culture wielding world of craft. It is the role of the maltster. Before Alberta's grain becomes beer and whisky, it needs first to become malt, which is the foundational ingredient in any brew. Someone is malting our grains and we need to know who it is. We are telling the maltster's story.

The role of Alberta's Maltsters goes back to the late eighteen hundreds with a company called Canada Malting. Today, this company is the most significant malt company in Canada, producing approximately 400,000 metric tonnes of malt per year. They are sending it to brewers and distillers around the world. Alberta's maltster has been fueling the beer industry, and more recently, the craft beer and distilling industry in a substantial way, and they are planning to continue to do so.

Observations

We thank the people we could feature in this documentary for an opportunity to include you in this story. We appreciate the commitment that you've made to the Two Cowboys, and for allowing us to get to know you and your businesses better. Some of you even became loyal friends and clients over the months we've put into filming this production.

The most significant lesson we take away from our work producing this documentary is a realisation that one should invest in the people that invest in you. That is what we endeavour to do every day. The businesses that embraced us made this documentary possible. As a thank you, we hope the exposure they get from our work contributes, even if it is a small part, to their future success.

This documentary is entirely self-funded. No one paid us to do it. We did it because of our love for beer, and for our people.

You are:

• Canada Malting
• Alberta Small Brewers Association
• Theoretically Brewing
• Olds College Brewery
• Canmore Brewing Company
• RAW Distillery
• Wild Rose Brewery
• Eau Claire Distillery
• Banff Ave. Brewing Co
• Last Best Brewing
• Alberta Beer Festivals
• Our loyal beer supporters and suppliers such as WilliamsWarn.
• Farmers, Brewers and Maltsters of Alberta

Hendrik van Wyk

Beer-Loving Cowboy

We earn our livelihood by producing great content and supporting inspiring people, businesses, and communities. We use Patreon to publish our premium content. Please become a patron at http://www.travelingcowboys.com if you want to see more of this and other local maker stories.

Photos

Alberta's Maltsters

Heritage

Prairie

Choice

Branding

Creativity

Experimenting

My Fresh Beer

Traveling Cowboys: Meeting Our Brewers and Distillers at Calgary International Beerfest Courtesy of ABF, Alberta, Canada

Our Beer

We wanted to know where our beer comes from. That is why we attended the 2017 Calgary International Beerfest courtesy of Bill Robinson from Alberta Beer Festivals.

This is not another blog post to get wax lyrical about the explosion of craft and micro brewing in Alberta. We are not going to contemplate the ever prevailing evils of big corporations or the AGLC's manipulation of the industry. We are also going to leave the hophead potshots for another time (only this time).

In this post, the Traveling Cowboys went searching for the makers. The people who brew our beer and distil our Whisky in Alberta - Our people.

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"For as little as $1/month you will get the inside track on content like this and follow the travels of the Two Cowboys & A Camera. Join here."

A convention and festival is an ideal opportunity for a business to exhibit its wares. It is a chance to get close to prospective and loyal customers. When we get an invitation to attend a fest we cannot contain our enthusiasm to see what's new. It is even better when a beer is involved.

Who doesn't like a road trip? We love traveling to see and meet the Brewers and Distillers of our Province. As a bonus, an event like this gives us a chance to "speed date" the newer producers and "speed taste" unique new beverage creations. We get to introduce ourselves, catch up with old friends and meet the "new babies" (With "new babies" we imply original beverage creations and concoctions from inspirational experimentations. There is no place for children in a beer hall.).

Observations

We discovered at the Calgary International Beerfest that it was crowded.

Yes, we know it is a very popular and an ever-growing event with more than forty thousand attendees over two half-days. What we mean with crowded is that we proudly saw how well represented our own Alberta producers were against the imports from other Provinces. Alberta producers are starting to carry their own weight when placed alongside the big names. We are slowly and gloriously starting to crowd out the corporations.

There was another very obvious distinction between the breweries in attendance. We like to distinguish between the "dress-ups" and the "show-ups." The "dress-ups" put effort into portraying the lifestyle. The "show-ups" are living it.

The dress-up booths have the band, the brand, the packaging and the script that hits the caramel notes, chocolate, sea breeze aromas and IBUs. The customary V-Dub bus is parked in front with the smiling Beertarts pouring drinks from its side, to complete the perfect portrayal of fake friendships, market segmented tastes, brand associations, and consumer preferences.

The show-ups brought their kegs on a wheelbarrow. The taps are in a toolbox. In the back, a bag of ice in a tin bath is chilling the beer. The brewer is the business. His personality is the brand. He pours your pint from a brew he mashed last week. To become his customer is to be counted as one of his friends. No one can recall the names of his beers, and it doesn't really matter. His passion for consistent perfection is what is important. He never disappoints. Hops grow in his beard. Everything he does and that comes with him is real and authentic.

This is how we know where our beer comes from. It comes from a brewer. Our people.

What truly sets some apart from others is the passion that comes from the maker. The authenticity of the people, their community involvement and the quality of the beer.

According to Bill Robinson, "People want to know who is responsible for what they are eating and drinking." We completely agree. It is good to know who they are.

Hendrik van Wyk

Beer Cowboy

We earn our livelihood from producing great content about inspiring people and their stories. We use Patreon to help us earn from our work. Please support us and get VIP privileges like early access to content and special offers. Alternatively, please sponsor us: http://www.travelingcowboys.com or Donate to our cause on GoFundMe: http://www.forwardthefavour.com. It helps us to promote our local people, businesses, and events and to keep entertaining you.

Photos

Here for the Beer

Where is this?

The V-Dub Bus

Coolbox Brigade

Our People

Wrong Glasses

Education is Important

Just Beautiful

Two Cowboys: Creating and Sharing Wild Adventures at Wild Life Distillery in Canmore, Alberta, Canada

The Wild Life

(Learn: * Inspire: ** Amaze: ** Live: *****)
(The Two Cowboys - Subjective Rate-o-Meter.)

Owning a business teaches you the hard facts of personal liberation and self-discovery. To travel is another way to do it. You quickly discover your limitations and learn to extend your boundaries. Both are expensive in commitment and cost, yet incredibly rewarding personal endeavours.

We are not talking about the "comfortable-all-expenses-paid-fake-margarita" kind of travel you do through the window of a car, coach or plane. Rather, the kind of travel that forces you to let go of your comforts, expectations, biases and requires you to actually interact with local people. The same applies to starting a real business where you are making something.

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"For as little as $1/month you will get the inside track on content like this and follow the travels of the Two Cowboys & A Camera. Join here."

There are similarities in the adventure of both travel and entrepreneurship. It requires a special kind of outlook in life that aligns with values such as self-respect, appreciation for originality, authenticity and anticipation.

Both cases require an unwavering commitment and a substantial effort to succeed. That is why it is easier to do it with a partner and a friend. When times are tough, which they inevitably are, it helps to have someone with similar values for support. Nothing tests the commitment in a relationship more than travel or being in business together. Both are life journeys that are better when shared.

To succeed in a partnership, it is crucial to have trust in each others’ abilities. There must be a shared understanding of each other's roles, responsibilities, and what each brings to the opportunity.

Successful partnerships are above all, guided by a shared vision and purpose. Partners have to work towards a common set of objectives. It builds trust and recognises the value and contribution each other makes. Partners must respect each other’s contributions and regard one another as equals. It promotes an atmosphere of learning and an open mindset and desire to invest in each other's skills and knowledge. If a partnership is going to succeed, there must be effective communication and constructive honesty in feedback.

It is such a partnership that we recognised when we met Matt Widmer and Keith Robinson at Wild Life Distillery in Canmore, Alberta. Both are world travellers that already shared a journey through South America. Both signed up for the wild life of entrepreneurship and making something.

Observations

According to them, everyone has an ideal life they would like to lead.  It can be an overwhelming notion to commit oneself to a process that will eventually result in this dream. However, with the knowledge that there is no right or wrong way to get there, and no guarantee that one will ever achieve it, they are at least certain that doing a little bit each day will move them closer to their ideal life goal.

At Wild Life Distillery they have made this approach to lifestyle and craft distilling their personal commitment. They are in constant pursuit of personal betterment on a path of continuous learning and growth. They are passionate about what they do in their life and in their newly founded business and don't waiver in any opportunity to share it with others.

We are encouraged by the energy of Matt and Keith, and really like their first Vodka that launched the business this past winter. We are sure to see a lot more come from these two makers as they explore the wonder of a wild life as they lubricate the journey with their beverage creations.

Hendrik van Wyk
Wild Cowboy

We are a content company. We earn our livelihood from producing great content about inspiring people and their stories. We use Patreon to help us earn from our work. It allows us to have a closer relationship with our collaborators and grow our audience. 

If you Sponsor us on Patreon: http://www.travelingcowboys.com or Donate to our cause on GoFundMe: http://www.forwardthefavour.com we can do a lot more for you, your business, event or community.

Photos

Portal

Fine Tuning

Branding

Hand-Made

My Vodka!

Two Cowboys: Weta Coffee Cold Brew and Rave Coffee, A Bean Exchange in Auckland, New Zealand

Crossing Oceans With Coffee

The Two Cowboys has several coffee sponsors. Two of them are among our favourites because they were the first to buy into our approach for promoting local producers. We have one on each side of the Pacific Ocean. Weta Coffee in Auckland New Zealand and Rave Coffee Canada in Canmore, Alberta.

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"For as little as $1/month you will get the inside track on content like this and follow the travels of the Two Cowboys & A Camera. Join here."

Because we travel a lot between New Zealand and Canada, we decided to embark on a bit of a coffee exchange between them. Dean from Rave Coffee asked us to deliver two of his favourites to Miles and Sandra. His signature blend, and also a Guatemalan Roast.  I asked Dean why he is sending a single origin all the way to New Zealand. Surely, they ship green beans to New Zealand from Guatemala? His reply: "All the talent is in the roast."

We checked in with Miles to deliver the package. Enjoy the video.

As you probably know, New Zealand is about to embark on their summer holidays. In Canada, we like ice coffee in summer. Kiwis are no exception. When the days heat up, they are fond of their cold coffee too.

Cold-Brew With Coconut

Miles introduced us to Weta Coffee's Cold-Brew. No, it is not the standard shots of espresso over ice. This is actually a sophisticated approach f0r making a really amazing drink. Cold-brewed coffee is ground coffee steeped in cold water for up to 24 hours and strained. Iced coffee is generally brewed hot and poured over ice.

There is a distinct difference in taste between the two methods. Ice coffee is done fast on the espresso machine and is quite strong because it is will get diluted by the ice later. Cold-Brew uses a process of infusion to extract more subtle flavours from the roasted beans. The result is often sweeter. Once it is made it is bottled and refrigerated to be consumed within 10 days. You can add ice to it, milk, and sugar. However, because it is already diluted it will not be as strong. It will make for a refreshing light drink intead.

If you are ready for the Two Cowboys version then here you go.

Ingredients:

• Weta Cold-Brew Coffee
• Glacier Ice (Or regular pure water ice if you don't live near a Glacier)
• New Zealand's Green Valley Barista Velvet Milk
• Organic Coconut Cream
• Park Distillery Vodka 

Process:

• Quantities need to be adjusted for the time-of-day you plan to drink your coffee.
• Early morning, take the coffee and save the Vodka for later.
• After lunch, start with a little bit of Vodka and as the afternoon progress increase the ratio while decreasing the milk.
• Early evening, leave out the milk entirely and adjust the coconut and vodka accordingly.
• Bedtime, take the Vodka and save the coffee for the morning.
• Mix to taste. 

If the above sounds impossible, then you may probably be right. It isn't easy being the Two Cowboys. You will have to travel to do this recipe right. Come on the road with us for the privilege of enjoying the above drink. It is an amazing adventure that span oceans and cross continents (and the odd Island) with good friends like Dean, Sandra and Miles.

Hendrik van Wyk
Cowboy Coffee

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We are a content company. We earn our livelihood from producing great content about inspiring people and their stories. We use Patreon to help us earn from our work. It allows us to have a closer relationship with our collaborators and grow our audience. If you Sponsor us on Patreon: https://www.patreon.com/twocowboys or Donate to our cause on GoFundMe: https://www.gofundme.com/twocowboys we can do a lot more for you, your business, event or community.

Photos

Busy Busy

East Meets West

FlatWhiteMellow

For Summer

o-CNN: Cowboy News Network - Canmore Uncorked, Cooking Class

Did Someone Say Vodka?

We quickly dropped in for a shot of Vodka at Elana's Cooking Class. It is one of the many fringe events of the Canmore Uncorked Festival.

On the menu was Borscht and Cabbage Rolls, amazing wine, Ukrainian Vodka (which we didn't get to taste) and a hearty dose of fun and laughter. Did I mention that we missed out on the Vodka?

This class took place at the Paintbox Lodge in downtown Canmore.

The Paintbox Lodge is an intimate boutique hotel nestled in the heart of downtown Canmore, owned by Olympic medalist, Sara Renner and World Cup Champion, Thomas Grandi. The Lodge is a reflection of the local champions – relaxed, welcoming and professional.

Their intimate and well equipped kitchen is the venue for cooking classes from some of Canmore's best chefs throughout the year. For this one, it was thanks to Canmore Uncorked that we got to meet Elana and her attentive students.

Elana, previously from Mountain Mercato kicked off her teaching career by showcasing how to cleverly lure in a meatatarian with vegetables on the menu. We thoroughly enjoyed our drop-in. Elana assured me that you are not expected to cook your own food at these classes.  There was a lot of laughter, a great intimate atmosphere, and no more Vodka.

Next time Elana, I bring my own ;-)

Hendrik van Wyk
Aspiring Chef and Vodka Connoisseur

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The Lodge