Yellowhead's Brewmaster Scott Harris draws a pitcher of the inaugural brew from the conditioning tank

A picture of the new Yellowhead Brewing Logo

This afternoon was the official opening of Yellowhead Brewing Company, located on 105 Street in downtown Edmonton. They launched themselves with a media event highlighted by an official blessing by the local priest (blessing brewhouses is a German tradition). I popped in to see what was up, and to get a first sample of their beer.

I found it interesting that they are linking themselves to Edmonton’s past. Their promotional material says that the original Yellowhead Brewing was opened in1894 on the site of what is now the Royal Glenora Club by Thomas Cairns and was a few years later moved to the Ross flats and renamed Edmonton Brewing. When I returned home I checked my history books, and they corroborate most of the story. Cairns did, indeed, open a brewery in 1894 in the river valley, but the books I have say it was named Edmonton Brewing and Malting from the start. Not sure what the discrepancy is there, but it is premature to make a conclusion. I will follow up with the brewery on that matter.

[UPDATE! I am now told by the guys from the brewery that Yellowhead was the name of the beer brewed by Edmonton Brewing and Malting, not the name of the brewery. The material is confusing on this point, but that sounds more historically accurate.]

But I imagine the question you are all asking is “what about the beer?”. Well, as promised it is a German-style lager in a true sense of the word. In the glass it is a medium gold beer with a soft, white head. Gentle pilsner malt sweetness dominates the aroma, with a noted grassy hop nose. The taste is clean and pleasant – offering a German malt upfront and a moderate hop bitterness in the back. A floral, grassy hop lingers after the swallow.

I enjoy the hop qualities to this beer quite a bit. They are moderate – this is not a pilsner – but they are distinct and refreshing. I guessed it was a blend of Hallertauer and Saaz hops, which was confirmed by brewmaster Scott Harris. Pilsner malt makes up the bulk of the grain bill with 2 types of specialty malts (Harris wouldn’t divulge that part of the secret).

The second glass went down easier than the first, which is always a good sign. It is a decent quaffing lager, superior to the macro-brewer offerings. It reminds me of Creemore Springs. At the moment the body might be a bit thin, and could use a bump up of malt finish, but give them time.

Harris is educated in Germany at Doemens Technicum, one of the elite brewing schools in Europe. He appears to be fastidious and detailed in his brewing approach, and so I expect he will tweak the recipe a touch over the next few weeks to give it a more rounded impression.

For those of you wanting to try it soon, your best bet is to wander over to the brewery, where they are selling 500 ml bottles. They hope to have some tap accounts in the next few weeks. I will try to keep you posted.