We recorded this week’s episode live on stage at the Alberta Craft Brewing Convention in Red Deer, Alberta, in early October. The thematic through line is farm-to-glass brewing—something that’s not that hard to do there, since a significant amount of the malt used by North American brewers is grown in the province. Major maltsters such as <a href="https://canadamalting.com" rel="nofollow">Canada Malting</a> and <a href="https://rahr.com" rel="nofollow">Rahr</a> have plants in the province, and some farmers who grow grain for these larger maltsters, such as <a href="https://www.redshedmalting.ca" rel="nofollow">Red Shed</a>, also operate their own malthouses to produce smaller batches for local brewers. 

Joining the conversation are three award-winning brewers who represent different corners of the industry in Alberta: Chelsea Tessier of <a href="https://www.polyrhythmbrewing.com" rel="nofollow">Polyrhythm Brewing</a> in Edmonton, Jen Rogers of <a href="https://www.wildwindsbrewery.ca" rel="nofollow">Wild Winds</a> in Bridgeland, and Sarah McCambridge of <a href="https://www.blindmanbrewing.com" rel="nofollow">Blindman Brewing</a> in Lacombe. Agriculture plays a role in the conversation, of course, but the conversations covers interesting collaborative projects, malt freshness, unique processes, beers that tap into different angles of malt flavor, and a lot more. 

In this episode, the panel discusses: 

<ul>
<li>blending craft pils with two-row in hazy IPA</li>
<li>matching hops to base malts </li>
<li>hitting European malt specs in North American barley</li>
<li>horse-drawn barley farming and harvesting</li>
<li>replacing specialty malts such as Carafoam with locally produced chit malt</li>
<li>producing more stone-fruit ester precursors with floor-malted pils malt</li>
<li>unique specialty malts such as wood-fired chocolate malt</li>
</ul>

And more. 

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