From Grain to Glass: Our Fourth Harvest
At Canyon Brewing, sustainability isn't just a buzzword; it’s part of how we craft our beer. From brewing to farming, we’re always looking for ways to reduce our carbon footprint while keeping quality at the forefront. And last week, we marked a major milestone: our fourth annual barley harvest right here in Queenstown, at the foot of the Remarkables.
A Big Step Forward
Back in November 2021, we planted our first fields of barley with one goal in mind—to take control of our supply chain and cut down the carbon emissions that come with industrial malting.
With small but impactful changes to the way we grow and process our grain, we’ve been able to create a more sustainable brewing cycle that improves not just the environment but the consistency and flavour of our beer.
This Year’s Harvest
This year, we took things up a notch. We planted in a new paddock, giving us the opportunity to triple our yield, bringing us one step closer to growing enough barley for all our Canyon beers.
It’s not just about cutting emissions. Growing our own grain gives us complete control over the quality of our barley, ensuring we’re brewing with the best possible ingredients, sourced right here in Central Otago.
No harvest comes without its curveballs, and this year was no exception. After a stretch of late rain delayed things, our header broke down just days before we were due to start.
Thanks to some quick thinking and even quicker logistics, a replacement from Wilkins Farming saved the day, and the first day of harvest went smoothly. Day two didn’t go quite as planned when the second header broke down and caught fire.
Luckily, it happened on a cleared paddock, and with fast action from our contractors and the Arrowtown Volunteer Fire Brigade, it was quickly contained and extinguished.
A dramatic chapter, but one that reinforces just how committed we are to seeing this paddock-to-pint journey through — rain, fire, and shine.
Sustainability Beyond Brewing
The impact of this initiative extends far beyond our brewhouse. Once the brewing process is complete, the spent grain from our brews doesn’t go to waste, it’s returned to our Cardrona and Queenstown farms as high-quality livestock feed, creating a closed-loop system that keeps everything local.
Taste the Difference
Our homegrown barley plays a starring role in Canyon Gold Lager, the first Central Otago brewed and grown lager. So next time you crack one open, know that you’re drinking something crafted with care, from grain to glass.
Want to follow along with our journey towards more sustainable brewing? Keep an eye on our socials and visit us at Canyon Restaurant to taste the results.
Cheers to great beer with a lighter footprint! 🍻
