Chef Daniel Pizarro of Avec Bistro and Provision proves that the very-Canadian grain can be well-incorporated into French dishes.
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.
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.
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.
Breweries of all sizes, from craft breweries to large-scale operations, explain why they use Canadian malt to make their high-quality beers.