Cheers to the techlifetoday guide to beer
Alumni tap into exploding craft beer scene
There’s something delicious brewing in Alberta, and it’s served by the glassful.
Although Albertans have never been shy about quaffing a pint, craft beer in particular has enjoyed a renaissance with a near quadrupling of breweries in recent years. Less red tape and changing tastes means there’s more quality-driven, small-batch, locally produced beer pouring than ever before.
NAIT alumni are tapping into this growth, applying skills and passion to produce, serve or cook with bold, complex and creative flavours. Learn more about their stories and raise a pint to their continued success! Cheers!
If you’re new to craft beer and can’t pick out a porter from a pale ale, this should be your first stop to learn about different beer styles and how to appreciate the flavours and aromas in your glass. Let veteran homebrewer and certified beer judge Nicholas Dolan (Geomatics Engineering Technology ’11) be your guide to sudsy goodness.
Brandon Boutin (Steamfitter/Pipefitter ’05), Tyler McNaughton (Architectural Technology ’05) and Sterling Nordin (Heavy Equipment Technician ’02) realized a longtime dream when they opened Town Square Brewing Co. in Edmonton. But opening an entire brewing operation and restaurant came with a whole set of challenges.
Learn how a pair of tradesmen from Slave Lake, Ben Fiddler (Instrument Technician ’01, Electrician ’02, above right) and Chad Paulson (Instrument Technician ’09), transformed their passion for brewing beer and into a success story. A recent expansion to their operation has seen Dog Island Brewing hit liquor store shelves across the province.
It’s no secret Alberta’s craft beer is booming. We asked three grads – two brewers and a chef – about where the industry is headed and what it means for the beer-loving masses.
Beer is gaining in popularity as a kitchen ingredient, taking its rightful place alongside wine in braises, sauces and marinades. Culinary Arts instructor Ganesh Subramanya (Chef de Cuisine Certificate ’09) harnesses the flavours from beers made by Alley Kat Brewing, the established veteran of Edmonton’s craft scene.
If brewing is the marriage of science and art, what do you get when you add baking to the mix? Christine Sandford (Culinary Arts ’07) uses spent grains from Blind Enthusiasm Brewing’s operation in sourdough bread recipes she develops as head chef of the operation’s sister brewpub, Biera. Like her source material, the results show a commitment to her craft and producing award-winning flavours.