Carrot and Honey Cookies
Store these soft cookies in a covered container with waxed or parchment paper between the layers.
Chef Inspiration: Chef Daniel Pizarro’s French-Inspired Barley Dish
Chef Daniel Pizarro of Avec Bistro and Provision proves that the very-Canadian grain can be well-incorporated into French dishes.
Chef Inspiration: How Chef Adam Trotchie Incorporated Barley In a Brewpub’s Menu
The chef de cuisine at Last Best Brewing and Distilling on how he perfectly paired beer and a barley-focused dish and why he continues to experiment with barley for the brewpub’s menu.
Cooking With Barley: A Q&A With Chef Quinn Staple
The chef de cuisine at Yellow Door Bistro discusses the barley-focused dish he prepared for Beakerhead 2017’s Engineered Eats event.
Chef Inspiration: Chef Roy Oh’s Korean-Inspired Barley Dish
Chef Roy Oh creatively used barley in a Korean dish for Beakerhead 2017’s Engineered Eats event, making boricha infused puffed nurungji with soon dubu dust.
Chef Inspiration: How Chef Jamie Harling of Deane House Elevated Barley
The head chef at a fine dining restaurant in Calgary describes how he got creative with barley and why the grain can be a great addition to any restaurant’s menu.
Cooking With Barley: A Q&A With Chef Mike Pigot
The executive chef at Home and Away discusses the barley-focused dish he prepared for Beakerhead 2017’s Engineered Eats event.
Why 3 Canadian Breweries Choose Canadian Malt
Breweries of all sizes, from craft breweries to large-scale operations, explain why they use Canadian malt to make their high-quality beers.
The Deliberately Oversimplified Guide to Malting
If you’re hoping to understand the malting process without getting into the nitty gritty details, this simple guide is for you.
Red Shed Malting: Putting your malt where your mouth is
How a farming family built one of Alberta’s first specialty malt houses.