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.