Friday May 19, 2017
more stories from this episode
A micro-brewery in Iceland uses whale testicles smoked with sheep dung.
A company in Newport, Ore. makes a beer fermented with yeast grown in the brewmaster’s beard.
Craft breweries around the globe are demonstrating a passion for ingredients unique to their respective corners of the world, and they’re using them to create experimental and delicious beers.
Adam Smith is the co-founder of one such brewery. Malty National Brewing Corp. in Regina, Sask. is just over a year old, but they’ve already created more than 70 unique beers.
“It’s important for me to take on ambitious flavours, because that’s the beer I want to drink,” Smith says.
He and Malty National co-creator Kelsey Beach get inspiration from foods they love and flavours from their childhood. For Smith that’s chocolate, raspberries, rhubarb, and a few idiosyncratic choices.
“We had an IPA that tasted like peach fountain drink, which was a favourite of mine when I was a kid,” he says. “There’s literally no limit to what you can make, which is exciting.”
Connecting with community
Malty National’s white stout stands as an example of their creativity. Smith credits Beach with tweaking a traditional recipe that resulted in a beer with dark, rich flavours but a light, clear appearance.
Last fall, they also crowdsourced ingredients from their community.
“We put a call out for people growing hops in Regina. If they brought some into the brewery, we’d give them a gift certificate to buy the beer when it was made,” he says.