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...
An online beer magazine started and overseen by Olds College Brewmaster and Brewery Operations students. It was launched in 2019 to highlight the skills and experiences of the students. The magazine serves as a focal point for people working in the industry and for those looking for more information on the Alberta craft beer scene.