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.

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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

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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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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

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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: A Tiny Saloon and Watering Hole in the Wall, Where the Buffalo Roam in Canmore, Alberta

Big Thirsty

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"Descartes walked into a bar, and the barman said to him: 'Are you thirsty?' Descartes replied: 'I don't think I am'. He then disappeared."

If you were given a chance to design and build your perfect bar, what will it look like? Here are a few simple guidelines to help you set it apart.

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It should be a place with the best there is to drink. Fresh beer, great wine, wicked spirits and amazing one-of-kind cocktails. It should be made with the very best locally produced ingredients, served by the most talented mixologists.

Secondly, the food should be outstanding. Prepared by talented chefs sophisticated enough to entice you with unfamiliar ingredients and exotic tastes, yet hearty enough to be familiar. It should draw from the best Alberta has to offer in beef and pork, and not shy away from the bounty of the rest of Canada.

Thirdly, the atmosphere should be cosy. Not cramped. The music should complement the drumming of laughter of people having fun. The decor natural and the seating comfortable. It should have ample counselling chairs at the bar for easy access to bartender instruction and wisdom. There should be tight-squeeze booths for new lovers and a spot in the sun for lazy late summer afternoons.

Lastly, the perfect bar should be filled with familiar faces. Friends. The people with whom you want to be.

This is exactly what Oona Davis and her business partner Shelley managed to create with the place they named "Where the Buffalo Roam", (also known as Canmore's Saloon). A place where they are comfortable. The kind of place they wanted, but couldn't find anywhere else in Canmore, Alberta.

Observations

For almost 4,000 years buffalo grazed on the Bow Valley's rich pasture and drank from the water of the Bow River. In 2015 the doors of a tiny little Saloon opened on Main Street, Canmore. It took its queue and borrowed its name from these gracious animals. Today it serves up pretty much the same concept. It takes care of the hungry and the thirsty. It is their place to meet, drink, date, socialise or to just to get away after a long working day.

We were welcomed with open arms when we filmed Oona and her team before Christmas 2016.

What appeared at first glance as a tiny, unassuming watering hole surprised us with a variety to drink that shows a real commitment to featuring local brewers, distillers and nearby wine producers. The food is inspirational. We recommend the slow braised beef rib with Christmas colour garnishing (see photo below). However, nothing comes close to the creativity that goes into the cocktails. A cocktail is something we usually pass over because of cost. At this Saloon, it is the feature attraction. Make it count.

I am told it is just the way it is done "Where the Buffalo Roam".

Hendrik van Wyk
Buffalo Cowboy

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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: 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

Three Deadly Sins

Christmas Rib

Apothecary

Brave Soldiers

Local Crowd

Two Cowboys: Park Distillery Lifting Festive Spirits in Banff, Alberta, Canada

Pure

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Where in the world can you drink the water from six glaciers?

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High in the Rocky Mountains of Alberta, there is a place that many have on their bucket list. It makes the list for spectacularly close wildlife encounters, and breathtaking snow capped Rocky Mountain scenery. Banff and Lake Louise is this portal to heavenly skiing, hiking and only breathing. It is a place for all seasons that offers spectacular dining, luxury accommodations and foto-finish opportunities around every corner of Spring, Summer, Fall and Winter.

There is another reason to add Banff National Park to your list. We thank Park Distillery for that. In 2013, the Alberta Government changed the rules to make room for "craft distilleries". Like craft breweries, these producers distill unique one-of-a-kind small batch elixirs, which they share with discerning local clientele. They produce the early and easy money makers like Gin, Vodka and Rye. Whisky takes time to mature and is scheduled for later.

Precious

You are also unlikely to find any of these spirits on the shelves of your local liquor store. Alberta's craft spirits are proving so popular that the production from the current six operational distilleries is often only available from them directly. Supply is limited. It is not for sale outside Alberta, Canada. To get your hands on a bottle, you have to get it yourself at your favourite distillery or tap one of the Alberta's Spirit Ambassadors (The people that snag a bottle and take it for family and friends in far off countries, like New Zealand.)

With local knowledge and relying on long-standing associations and friendships, you may be able to score a snort of the latest flavour Gin or Rye. If you are in excellent standing with the Master Distiller, you may get your name onto the secretive "Whisky list". Being on this list merely offers a chance to bid at a future auction for something to be released three to five years from now. Even this is no guarantee of success for getting a bottle of the first editions of Alberta's Craft Whisky.

Park Distillery took it one step further by placing their Still in the middle of Banff Town, on Main Street, in a large three-floor world-class restaurant. It is the location in the National Park for hand-crafted spirits, inventive cocktails, paired with mouthwatering Alberta produce from a top-shelf menu.

When I pushed Matt Hendriks, Master Distiller of Park Distillery on the reason for his success, he affirmed modestly. "It is in the water. Six glaciers, fresh, straight-up, no twist and pure as the air you breathe water is used to distill Alberta's finest barley and botanicals."

I think he is too modest. After 13 years as a prize-winning cocktail bartender, Matt knows his Gin from his Vodka and his Lime from his Lemon. He is also a pathological learner. With half a chance to embark on his next adventure, he took to distilling like a duck takes to water. Frankly, he is the kind of guy with the energy and drive that will make a success of anything that peeks his interest. It has been one great and successful journey since for the young entrepreneur, and we hope it will continue for quite a while longer.

In his words. "If I get my whisky right, I will still have a chance to drink my thirty-year-old, when I am sixty-five."

We congratulate him on his success and hope to have an opportunity to share it with him for a long time. In the meantime, we have another excuse to travel to downtown Banff.

Cheers!

Hendrik van Wyk
Tipsy Cowboy

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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.

Photos

You See?

Brain Storming

Brave Soldiers

Hello World

Out There

Handcrafted

My Precious

Two Cowboys on a Journey: Eau Claire Distillery, Turner Valley - Alberta

The Essence of Alberta

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Alberta is well known for its black gold. The Province is loved and loathed for its production of oil. It has been more 100 years since the discovery of oil and gas. Turner Valley was the first place in the province to become well known for the abundance of this valuable resource. 

There is another gold that made Alberta famous or infamous at the turn of the last century. This one came in a glass. During the 1870's there were many independent companies trading whisky to the Native peoples of the south-west part of the North-West Territories. In 1873, the Canadian government formed the North-West Mounted Police to reduce the use of alcohol as a trading currency. Prohibition ensued in 1916 to distill in 1923. However, the commercial production of whisky and beer and any form of liqueur remained under tight control of the Alberta Government, until relatively recently.

Today, the price and production of Oil is under pressure. Thousands of Albertans are forced to find alternative ways to make a living. Sooner or later history usually repeats itself. It is almost inevitable that the resourcefulness of these people brings them right back to the core products that are made possible by a strong agricultural heritage. Alberta's farming gold. Alberta produces some of the worlds best grains and honey. The grains make Alberta beef taste phenomenal. With honey, it is also the backbone and currency that drives a renaissance in the production of the best beer, spirits and mead. 

Alberta exports its honey, barley, malt and wheat without adding much value. It is sent to countries like Scotland where it is made into the world's best Scotch. Germans use their barley and wheat to brew their beer. This is about to change. A few outstanding entrepreneurial Albertans are taking the lead at using Albert's other gold to produce amazing products. 

Impressions

Alberta is slowly getting back into the liqueur business. The history is deep. Many say it is in their Alberta veins. David Farran and his team at Turner Valley's Eau Claire Distillery is one of the Producers that is putting Alberta on the world stage of craft distilling. Their Parlour Gin is delicious. We cannot wait to taste their whisky when it is ready in 2018.

Eau Claire's two young master distillers (one an import from Scotland) use the very best ingredients local Alberta has to offer. "It comes from my farm, fifteen minutes down the road," Farran says. They distil small batches with unique attributes of the terroir. A little bit of Turner Valley, some of Olds, and cacti from the Southern Prairies of Alberta (I will let you discover this one for yourself). 

Farm-fresh ingredients and historic hand-crafted methods define Eau Claire’s artisanal spirits that redefine taste, one ‘grain-to-glass’ experience at a time. When you have a sniff and a snort of Eau Claire's elixirs, you smell and taste the essence of Alberta. 

For now, it is also the only place where you can get it. Right here in Alberta.

Thank you, David, for sharing it with us. We are glad you are one of us.

Hendrik van Wyk

Producer

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Photos

Thirsty

Eau Claire

Happiness

Where it began...