Demand keeps brewery program hopping
If there is one thing that is both recession-proof and pandemic-proof, it has to be beer. In fact, we need this magical elixir more than ever. Given that fact, it’s good news that the Olds College brewery program is in great demand, and that Alberta Barley is helping it thrive. In fact, the organization recently renewed its funding partnership with the program for $25,000 over the next five years.
“Alberta Barley was one of the founding members of the program, as we recognize and support the good work they do,” said Geoff Backman, manager of business development and markets for the Alberta Wheat and Barley Commissions. “In our discussions with the college, we found they were already taking students to farms to understand the source of malt ingredients for brewing.”
In renewing the funding, Alberta Barley endorsed the program and its ability to prepare students for careers managing breweries in Alberta and around the world.
“One of our long term market development goals is to see increased adoption of new barley varieties,” said Backman. “These varieties often have superior yield and disease resistance for farmers, and lead to greater supplies of malt barley for maltsters and brewers.”
Those same maltsters and brewers can be reluctant to move from varieties that currently work in their process, and not all brewers have a strong understanding of the farming world or what happens before malt reaches the malthouse.
Home grown
“By supporting this program, we hope to have students graduate with an appreciation of Alberta’s malt barley and the farms that produce it,” said Backman. “We would like to see them continue to seek malt produced in Alberta for the rest of their careers.”
Those behind the program are pleased about the renewed funding, but also about the partnership itself and what it represents.
“This renewal really cements our relationship,” said Peter Johnston- Berresford, lecturer & researcher – brewmaster and brewery operations management, School of Trades & Skills at Olds College. “Brewing is closely tied with farming and agriculture, so when we have agreements like this it underlines that reality.”
It also helps that Olds College sits in the middle of Alberta’s barley belt, where 25 to 30 students in the program gain an intimate knowledge of barley, wheat and anything else that is produced there. Of all the selling points for the program, that hands-on learning may be the clincher.
“Many of our students have jobs working in liquor stores, breweries or distilleries,” said Johnston-Berresford. “There is tremendous value in practical experience, and by being able to opt out of some of our courses to work in the trade, they are getting paid, gaining knowledge and missing my first year brewing class, so it’s a win-win-win scenario.”
Rather than saddle students with some courses that are unrelated to their career of choice, the program ensures that everything they learn is pertinent, relevant and equips them to “hit the ground running” when they emerge.
Evolving and excelling
“We train our students to be transformative, evolving the industry and making it more competitive and quality-oriented,” said Johnston- Berresford. “It’s so satisfying when they get out and you see changes in the industry that are partly a result of what students wrought from their learning. They are expected to have a broad swath of abilities upon graduation, and that’s what we aim for every time.”
Just as Olds College is inextricably linked to agriculture in Alberta, those enrolled in the brewery program take that link to another level.
“We are fundamentally dialed into the farming community,” said Johnston- Berresford. “Our students gain insights on the financial risks faced by growers, and what goes into culturing the products we can’t live without. We take them on rural tours, have them talk with agronomists and farmers, and watch the harvest. Many of our students may not have grown up on a farm, but they gain a real appreciation for the challenges involved in raising crops for brewing.”
If the popularity of the program is any indication, it seems to be on the right track. They never advertise, and never need to, as the program fills up every year, sometimes in the same month that they open for applications.
“We get students from Newfoundland to B.C., as well as the United States, South America, Europe and Asia,” said Johnston-Berresford. “There are still 120 breweries in the province, so it’s a stable trade and a key part of the economy; people are always going to drink and look for good beer. We have some rough figures showing that 85 to 90 per cent of students who finish the program are still in brewing five years later.”
Part of what keeps students engaged is the chance for private brewing time at the college, something that is not offered anywhere else. They are provided with ingredients from suppliers so they can practice and hone their craft without leaving the campus.
While the hands-on aspect is a signature of the program, there is talk of pushing it a step further.
Can we talk?
“When I talked with Geoff at Alberta Barley, we discussed introducing students to farmers,” said Johnston-Berresford. “This would not just be the occasional interaction, but more relationship and community building. My family is rooted in farming and I am a big proponent of rural sustainability. There is so much that students can derive from farmers, and vice versa, yet there are not many brewers that spend a lot of time talking to farmers.”
The idea is to forge meaningful bonds between students and the farming community. Rather than instructors interpreting all the information for their class and perhaps losing some points in the translation, students could spend quality time with farmers in the field or sit down and talk about issues and strategies.
“Prior to the pandemic, we were talking about having farmers visit our brewery en masse to see how we make beer and what we do with their grain,” said Johnston-Berresford. “That had to be postponed, but we are brainstorming other ideas, and I think things will evolve that I never anticipated. There are all sorts of options that can benefit both student and farmer.”
Wherever the program goes from here, Alberta Barley feels good about its investment and the possible returns.
“Supporting the brewery program is something we see as a valuable endeavor for the long-term benefit of Alberta barley producers.” said Backman.
Besides, vaccines may come and go, but beer is always there when you need it.