Northern Alberta Institute of Technology

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!

A guide to tasting craft beer

Oodles of craft beer

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.

Town Square Brewing's turnaround from harsh reviews to high praise

Town Square Brandon Boutin

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.

The dilemma of Dog Island Brewing

Dog Island Brewing

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.

A look inside the Alberta craft beer boom

lovely beer pouring

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.

A delicious example of how to pair beer with food (and a recipe)

Steak and beer, oh my!

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.

Biera's Christine Sandford shares the secrets of her sourdough bread

Christine Sandford in Biera

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.


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