A graduate of Kwantlen Polytechnic’s brewing program returned to the Langley campus last month to introduce a new beer with a noteworthy scientific and familial background.

Justin Larter completed the KPU Brewing and Brewery Operations program in 2020. 

Inspired by the work of his late granddad, Dr. Edward Larter, he created a beer he named Ed’s Triticale Keller Pils.

Triticale, a wheat-rye hybrid crop, was created through a program that was created by University of Manitoba professor Edward Larter.

Although wheat and rye were initially hybridized by farmers in the 19th century, the resulting grains were sometimes just partially productive.

Edward Larter oversaw a global initiative in the 1960s for 24 years while making considerable travels to launch triticale breeding operations all over the world. The crop is currently utilized extensively, notably in the production of vodka, animal feed, and multi-grain health food items.

Together with Martina Solano Bielen and Emily Kokonas, two KPU brewing teachers, Justin Larter created a new pilsner.

“We wanted to highlight the unique properties of this wheat-rye hybrid in a German-style pilsner,” said Justin Larter. “We used un-malted triticale to showcase its rustic characteristics and bring out the ‘breadiness’ of the wheat and spicy character of the rye, which blends really well with cracker notes from the pilsner malt base.”

Currently, Barnside Brewing, a farm-based Delta brewery, employs Justin Larter as its head brewer. The new beer was created using hops from Barnside and underwent a cold fermentation process.

“We love partnering with our alumni to create collaboration beers,” said Kokonas. “It’s always an opportunity to showcase the innovative work they’re doing in the industry — how they’ve grown their creativity and skills since graduating — and for us to learn and explore using new ingredients and brewing techniques our students will benefit learning about.”

She continued by saying that by employing a different grain, the beer provided a chance to push limits. The KPU Brew Lab has never utilized triticale before, and it has also experimented with a variety of brewing methods, such as step mashing at various temperatures and fermenting at a far lower temperature than usual of 7° Celsius, which is based on traditional European brewing methods.

“The result is a beautiful floral hop aroma, crisp bitterness, and notes of honeysuckle and spice. I think my grandfather would have loved this beer,” said Justin Larter.

SOURCE: Aldergrovestar
PHOTO CREDIT: KPU