STEINBACH, MAN. THE CARILLON n C5
THURSDAY, JUNE 19, 2025
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Scott Sawatzky and Dustin McCaughan during their presentation in Neubergthal.
Hops are another essential com- ponent in the brewing process. Known for their distinct bitterness, hops help balance out the sweet- ness of the malt and add depth to the beer’s flavor. But hops aren’t just about bitterness; they also contrib- ute to the aroma of the beer, with many hops imparting citrus, floral, herbal, or piney notes. Sawatzky is very selective about the hops he uses, as each variety brings its own personality to the beer. “Hops are incredibly import- ant,” he says. “The bitterness bal- ances out the malt sweetness, and it’s also where the aroma comes from. Depending on the variety of hops, it can give you anything from grapefruit notes to piney flavors. It’s a huge part of creating the perfect beer.” When it comes to sourcing hops, he explains that while there are a few local hop farms in Manitoba, the majority of the hops TCB uses are sourced from larger hop-growing regions like the Pacific Northwest in the United States. However, as the local craft beer scene continues to grow, there’s hope that Manitoba’s hop farms will flourish, giving local breweries even more reason to buy locally. Yeast: the silent worker Yeast is the final key player in the brewing process, though it often goes unnoticed by beer drinkers. This tiny microorganism is respon- sible for converting the sugars from the malt into alcohol and carbon dioxide, creating the beer’s alcohol content and carbonation. Different strains of yeast can pro- duce vastly different flavors, ranging from fruity esters to spicy phenols, depending on the strain and fer- mentation conditions. Sawatzky ex- plains that yeast is one of the most crucial elements in crafting a dis-
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“We’re always looking for the best barley,” Sawatzky says. “But it’s not easy to find in Manitoba.” In fact, most of the malt barley TCB uses comes from Calgary, though it’s grown across Alberta, Saskatchewan, and Manitoba. For now, the brewery imports the bulk of its malt from fa- cilities that malt the barley grown in the region. However, Sawatzky is optimistic that Manitoba’s barley in- dustry will continue to grow, as de- mand for locally sourced ingredients becomes more pronounced. Barley is malted by soaking it in water to allow it to germinate and then drying it to stop the process. This process is what transforms raw barley into malt, which gives beer its sweet, toasty, and sometimes nutty flavor profiles. The malting process is a careful balancing act, as the bar- ley must be roasted to varying de- grees depending on the style of beer being brewed. Lighter beers, like a pilsner or la- ger, require pale malts, while darker ales or stouts need heavily roasted malts. “The level of roasting, the type of malt—it’s all part of the recipe,” Sawatzky explains. “When you get it just right, it contributes a unique flavor profile. We take a lot of care in selecting the right malt for each beer style.” The flavor of the malt has a signif- icant impact on the final taste of the beer. When brewed correctly, malt can contribute subtle flavors like caramel, toffee, or biscuit-like qual- ities, or more intense roasted flavors like coffee or chocolate, depending on the roasting process. It’s this rich diversity of flavors that gives each beer its individuality. Hops: adding a touch of bitterness and aroma
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Karla and Chris Driedger of Altona sampling some of Trans Canada Brewery’s creations.
foods best suit each beer variety. For Sawatzky, the goal is to craft beers that reflect the local agricul- tural landscape while maintaining the high standards that make craft beer so special. “At the end of the day, we’re brewing beer with local ingre- dients, and we want people to taste the difference,” he says. “We want to make sure that each beer represents the best that Manitoba has to offer.”
unique and flavorful beers, adding to the excitement of the craft beer movement. As the evening drew to a close, Sawatzky and McCaughan led at- tendees through a tasting of four dis- tinct beers: Flying Otter, a light lager; Blueberry Ale, a refreshing fruit-in- fused beer; Lamplighter, a rich am- ber ale; and Arrow, a bold IPA. Each beer was paired with food to com- plement its flavors, and the pair pro- vided valuable insight into which
tinct beer. “The type of yeast you use will shape the overall flavor,” he says. “We use different strains for different styles of beer. It’s about getting that perfect balance between the yeast, malt, and hops.” Though yeast is typically cultured in labs, some craft brewers are ex- perimenting with wild yeast strains, allowing natural fermentation to contribute even more complexity to their beers. Wild yeast is unpre- dictable but can produce incredibly
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Sourcing the best barley is important to the process.
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