How we brew.
No shortcuts, no filler. Small batches, brewed on site.
From borrowed steel to our own brewhouse.
Ale Architect started in 2018, when a couple of founders with backgrounds in engineering and design set out to build a brewery the way an architect builds anything: part art, part science.
For the first few years we contract-brewed to learn the market. In February 2023 we got our own licence, moved brewing in-house on 76 Ave in Ritchie, and opened the taproom that April. Every beer since is brewed right here, in small batches.
Hogarth Malt
Every beer we brew is made with malt from our friends at Hogarth Malt in Olds, Alberta.
Hogarth is small, local, and organic, and they floor-malt the traditional way, by hand, the way most of the industry gave up decades ago. It makes for fresher malt, more character, and grain crafted close to home.
It's the same thing we believe when we brew: local, craft beer deserves locally crafted malt. That bready depth in our lagers and the toasty backbone in our darker beers, that's Hogarth. Some of our beers feature barley malted specifically for that beer.
Nothing brewed goes to waste.
Brewing depends on grain and water, so we give as much of it a second life as we can. Spent grain goes to a local farm, we reclaim the water we can, and we keep our raw materials close to home to cut down on the miles they travel.
- Spent grain is picked up by a local farmer
- We reclaim as much water as we can
- Cans over glass, for a lighter footprint
- Raw materials sourced as locally as possible
The best place to drink is here.
Everything you just read ends in a glass on Happy Beer Street. Pull up a chair and we'll pour you something fresh.