By: Taraya Middleton
First-Year Brewmaster Student, 6th cohort
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| Olds College Brewmaster Students at Origin Malting & Brewing for a collaboration fundraiser, 2019. |
The Brewmaster and Brewery Operations program has been teaching and training upcoming generations of inspired brewers since 2013. And although there have been changes and updates to programming needs since the beginning, up until now there has been nothing as amazing at what the current cohort – number 6 – will be able to experience.
In the last semester of the two-year program, students will come full circle with their brewing and beer-making education by learning the History of Brewing and Beer. This class investigates the earliest recorded origins of beer, and with it, the evolution of the various roles within the industry that have been played by individuals, organizations, and governments.
The History of Brewing and Beer class is focused less on the history of traditional styles of beer, and more on the archaeological and historical record, and the evolution of brewing industries.
For some students, sitting in class watching and listening to a teacher read from PowerPoint presentations is an easy – if not fully engaging – way to learn. Other students require a more hands-on approach and find that field trips and laboratory experience best enhance their education and knowledge. Which is why in April 2020 students will have the opportunity to travel to Germany and Czech Republic for two weeks to visit an iconic area known for creating malt-forward beers.
This trip isn't without hard work and dedication. The students aren't funded by the College even though it is a sanctioned and approved field trip. They are required to fundraise as much as possible to help offset the cost of the trip, and there isn’t much time remaining.
There have been some great strides and offers of assistance from new entries to the craft beer world Red Shed Malting and Hamill Brothers Brewing. The Hamill Brothers, Matt and Joe, also own Red Shed Malting and they have graciously donated all ingredients - including their very own custom malt for the brew days – while allowing students to use the pilot system to brew.
In turn, restaurants like Olds-based Grouchy Daddy’s have purchased a keg (or three) of the beer to pair with their burger of the month special. During the month of April, Grouch Daddy’s donated $2 from their custom-made McRodwell Burger and was offering the German Schwarz beer, Drop Your Schwartz, from the first-year brew sessions.
Another gigantic collaboration that fortunately happened, was a multiple brewery brew day at Origin Malting & Brewing Company in Strathmore, Alberta. This phenomenal day came about through some dedicated hard work and persistent effort on behalf of a few students.
Why go to all that effort individually when you can get everyone here at once and make more money, – Kyle Geeraert.
Sales and Operation Manager Kyle Geeraert proposed the idea of a multi-brewery collaboration to some students who were visiting the taproom in early February during their pursuit of the Great Alberta Beer Race 2019. What initially started as a sampling stopover in the race to be number one, landed an eclectic mix of fourteen breweries from small-town Alberta, to big city rivals Calgary and Edmonton. There were even requests from Brewster's other operation, Beer Rev, for kegs to stock all three of their Alberta locations!
Hoping to gain more industry contacts, and obviously, the motivation to get the trip off the ground is part of the reason why Charlie Groat, first-year brew-student, joined the networking efforts to speak with owners and head brewers.
“I attended because I feel that it’s important for the people helping us out to know who they’re helping out,” said Charlie. He jumped in alongside some of the other students to help Origin head brewer, Nick Patterson, with required tasks such as moving hoses and pumps around, attaching hoses to the fermenter and raking out all the wet, mushy grain after brewing.
Brew days are long, hot affairs, with temperatures exceeding 35C from the boil kettle and other hot water usages. Most people are prepared to deal with the steamy hot environment, but it doesn't hurt to step into the taproom to enjoy one of nine refreshingly cold beers Origin produces with their truly unique barley to beer experience; a one-of-a-kind brewery in southern Alberta. As an added bonus for all the attending breweries, Spolumbo's Fine Food and Deli from Calgary catered lunch. With an assortment of meat and veggie sandwiches and double chocolate Guinness cupcakes from Calgary-based Neat Cupcakes, the brew day finished a little after 3 p.m.
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| All the participating breweries for the Olds College fundraiser collab beer. |
For more information and to follow along with the fundraising ventures, check out the blog http://czechoutgermany.blogspot.com
All the hard work put in by the 18 students is updated on the blog, including potential program amendments making the field trip a required component of the Brewmaster program.
*Update: at the time of writing, it was expected that Beer Rev would take some kegs, but Origin decided to keep the remaining kegs for their taproom. Further fundraising initiatives are currently in the works with Beer Rev. Stay tuned!
Taraya Middleton is a first-year student in the 6th cohort. Her future goals are focused on bringing Alberta's beer history to light, and showcasing the rich folklore associated with beer in this province.
