A Letter to the Macro Beer Drinkers of the World

Beer Review: Okami Kasu Japanese Ale

By: Anthony Page Second-year Brewmaster Student I found myself in the nearest specialty liquor supplier, scavenging for the newest, most hop intense, bittersweet and fruity thing I could possibly find when I saw it sitting there. This was not the style I usually go for, but something about it drew me in. As I usually go about on my Saturday afternoons in Calgary, I like to grab some beer prior to my once a week family dinner. My brother in law will be there, and my father will crack a brew with us. It’s always been a bit of a mission to broaden their horizons with new and interesting ales and lagers. Of course, I have embarked on studying the art of brewing beer, so I should at least justify my path in schooling by wowing them with something remarkable. There on the shelf were two six packs of beer I had heard about but had never strongly considered purchasing. The brewery was fairly new in town, the previous style I had tried from them...

How Much is Too Much Flavour in Beers?

By: Joerg Factorine Second-Year Brewmaster Student Since the Craft Beer Revolution started, brewers have realized they can add more flavours to beer. At first, it happened by trying new combinations of beer's fundamental ingredients: malts, hops and yeast strains. Although some styles had existed for centuries, they were rediscovered. Belgian beers inspired brewers to try some exotic additions, like fruits and other sugar sources, or even wild yeast and spontaneous fermentation. After an industry that was long dominated by simple tasting Lagers, revisiting the past sharpened the curiosity and imagination of brewers- and that was a path with no return. “And if I add that, how will it taste?” “I can’t wait to try this.” That was the kind of thought that moved brewers to try new flavours. Fueled by the competition among new breweries, the creativity kept increasing, every new step achieved wasn’t enough, and the limits to dare have been expandi...

Beer Review: Sasquatch Stout

By: Kyle Mueller Second-year Brewmaster Student While most hipster craft beer advocates out there seem to jump on board any new beer trend that comes around lately, its always reassuring to go back to a classic beer style that screams “simpler times”. Old Yale Brewing, a legend in the Chilliwack, BC craft beer scene, has just that very beer. Since the start of Old Yale’s existence, they have tried to stay close to their Fraser Valley roots. Using Canada’s best drinking water and all-natural ingredients, they aim to achieve the same balance as the environment around them. Sasquatch, being one of their best sellers and winner of “Best Beer in Canada” 2014, is no different. Brewed with Pale malt as their base malt, supported by Oat, crystal, roasted and Chocolate malts and hopped with Magnum, this beer comes out swinging. Best served in a Guinness-style pint glass, aromatics of chocolate, coffee, vanilla and just a hint of caramel should be detectable. With a creamy full-bodie...

Interview with Mike Foniok, Owner of The Establishment Brewing Company

By: Mac Lenton Second-Year Brewmaster Student Today* I sat down with Mike Foniok, Head Brewer and Co-founder of The Establishment Brewing. After being open for just over a year, I wanted to chat with Mike and discuss how their brewery came to fruition, what they are currently working on, as well as to get his take on Alberta beer in general. Since opening in early 2019, The Establishment brewing has been one of the most successful new breweries to open in Alberta. The venue boasts a dynamic and spacious taproom which surely catches the eye and impresses consumers. Currently they have eight beer options on tap, varying from light -such their Pilsgnar German pilsner- to dark, with their Fat Sherpa porter. They even have hoppy beers with the very popular Afternoon Delight New England Pale Ale. If all of this wasn’t impressive enough they also offered two barrel aged sour beers on their opening day. As I have been a fan of The Establishment I figured it was worthy to sit down wi...

The Hop-Edition