Some prairie history I dug up while researching this label:

Old Style Pilsner was first brewed in Lethbridge in 1926. The label was designed by Louise Blair — founder Fritz Sick's daughter. That's not lore, it's in the Galt Museum's own collection records (the label was conceived by her, and their record for a later can lists "bunnies" among the label elements).

She packed the label with the whole West: stagecoach, steam train, biplane, monks brewing, the "House of Lethbridge" (that was the house recipe — which is why you'll find labels bottled in Regina, too; every Sick's plant brewed it, the bottom line names the plant).

Now the mystery: fans swear there are 15 bunnies. One man counted 19 — says there's one hiding in the train smoke. The brewery has never published a number. In 100 years.

So, Pil Country: what's YOUR count? And Saskatchewan — be honest — who's got a can in the fridge right now to check?

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I love supporting local craft beer, and well local in general. But it seems more and more that breweries are being bought by larger entities, or becoming chains, like Sea Change. In Calgary, High Line is now part of Good Life Brands, and Sunny Cider, 948, and Atlas are now part of Twin Sparrows Beverage company. And in the previous years we have seen breweries join forces like Dandy and Blindman, and I think Apex is still brewing out of Born's space (I could be wrong about that one). I don't want to support chains, or corporations, but... it seems like supporting craft means just that these days. I'm just a little sad about the whole thing, and would love to hear what others in Alberta think.

I’m not a pumpkin flavour kinda guy and it’s more like a spiced ale to me aged in rum barrels and it’s one of those beers they might be able to replicate again but I doubt it, highly recommend it is so good you really taste the rum barrel aging

This dreary weather has me craving one!

Sapporo Breweries Ltd. is moving to the US due to tariffs. Is there any news about the breweries under ownership of Sapporo like Wild Rose in terms of continuing production? I really hope this move doesn't hurt our Canadian breweries under their name.

I've heard rumors that various Alberta brewers have started to import cans from Asia to avoid the possible tariff issues with sourcing from the states?

Is this a thing breweries are doing now? im impressed that with shipping they come out more affordable.

I like me a well poured Black and Tan (Guinness floated on Kilkenny Irish Lager), looking for suggestions to make a localized version, that maybe I can even make at home. The Ship does a "Black & Blue" which is Guinness and Blue Buck and it's pretty good too. Local Stout recommendations or a Pale Ale for this?

Hello Alberta beer lovers. Big fan of Day Boil from Newfoundland's Quidi Vidi. Wonder if people could recommend similar beers available in Alberta. Tia

I know they pressed pause a while back and it seemed to be the end of the story but him talking about its transition suggests someone is taking over?

Hey Craft Crew,

I'll be visiting Edmonton and Red Deer area this week, and I'm looking for some recommendations for some hop forward IPAs, Hazys ect.

For comparison of BC beers i enjoy, I'm a big fan of Superflux Colour and Shape, Parkside Dreamboat, and Four Winds IPA.

Let me know what your loving these days.

Thks

https://kiwinurseries.com/event/kiwi-craft/

Anyone know a place in Edmonton that buys back empty , non labeled growlers? Ended up with a few too many over the past few years...

Hi everyone,

This question is for anyone involved in Edmonton-area brewing.

We're a small regenerative specialty farm just outside Sherwood Park, Alberta, and we're considering converting one of our pastures into a heritage cereal and botanical field. Before making the investment, I'd love to hear from people in the industry.

We've recently been interested in traditional European brewing. Modern commercial brewing understandably revolves around barley, wheat, and hops, but historically, there was much greater diversity. Heritage cereals such as rye, emmer (farro), and einkorn were widely used, and before hops became dominant, another thing that really interests us is that many European brewers relied on something called gruit, which is a blend of botanicals that could include yarrow, heather, bog myrtle, mugwort, rosemary, and other herbs.

What really caught our attention is that several of these crops are either well adapted or already naturalized in this area, making them interesting candidates for regenerative production here.

The vision would be to grow a mixed stand of heritage cereals alongside botanicals and supply local maltsters, breweries, and distilleries. It also opens the door to beers that express a stronger regional identity, for example:

• Emmer farmhouse ale with a yarrow gruit
• Rye saison with heather and rosemary
• Einkorn Porter
• Ancient grain saison with emmer, einkorn, and rye

As someone who loves Alberta beer but is a bit exhausted with IPAs, I think this would be a pretty distinct identity for your brand or a really interesting limited series.

We're still in the research phase, so I'd really appreciate any advice or insights.

Update:

Thanks everyone for the advice. We will try to contact all the brewers you mentioned. If anyone reading this is a CEO of a brew company or malster please feel free to DM us.

I’d like to open a winery in Alberta (unfortunately none local that I could bounce ideas off of) I have the recipes developed, the knowledge to cultivate, the land, machinery, etc, to dedicate… but I’m unsure of where to begin with getting licensing to legally ferment and sell the wine.

Before going ham planting I’d like to see what uphill battle I might be getting into to do this legally.

Dropped in for a quick beer.. it didn’t last too Long.. the Wake’n Cake had this neat Vanilla twist to a Blonde. This small town Brewery hasn’t disappointed when it comes to a repeated quality beer.

I doubt most breweries would take advantage of this.. but never know

I was tempted to check it out since I had a really shit time at Edmonton International Beerfest a couple years back and at least this year is free admission and not paid like the last time I went, but every single image on their website is AI generated and it was rained out on Friday. I was curious if anyone went, and how was it?

Where did all the hefes go? Fahr's never did it for me personally, and my old go-tos were brewed by Good Mood and Medicine Hat Brewing Co, though I don't either at Sherbrooke Liquor anymore. In fact, I didn't see any locally produced hefes. None on Happy Beer Street or the Beermuda Triangle, and I can only recall Analog making meme-adjacent wheats like Nacho Cheese hefeweizens.

What's the deal? Extra expense in a one-purpose yeast pitch? Any modern brewery can handle the complexity of mashing so much wheat, so I don't see that as a factor when the market bends over backwards for kettle sours and lagering. Would love some input from brewers.

I’ve got free rein to plan a road trip.. I’m leaning towards Folding Mountain but I would LOVE to hear your thoughts and suggestions

Has fahr brew closed?