When Matt Hamill’s great-grandfather arrived in Alberta from Ireland in the 1920s, farming was both a livelihood and a way of planting roots in a new place. Nearly a century later, the Hamill family continues that legacy near Penhold in Red Deer County. Nowadays they’re not just growing grain, but turning it into malt for the brewing and distilling industry.
Matt is one of the co-owners of Red Shed Malting, alongside his parents John and Susie, his brother Joe and sister-in-law Daelyn, and his wife Sonia. The family farm is still at the core of what they do, but succession planning nudged them to diversify. At about 2,000 acres, their farm was too small to support multiple families on grain alone. They explored options, and settled on building Red Shed Malting – Alberta’s first craft malt house and the first malt roaster in Canada.
An Idea Born From Keeping Things Local
Red Shed Malting represents something rare in today’s food system: a locally grown crop, processed locally, used in local products that people can enjoy just down the road from where it was grown. After touring a few breweries and discovering that they were using imported malts, the idea behind Red Shed Malting was born.
“It seemed crazy for these breweries to be importing, when we live in the place that grows the best barley in the world.”
By malting their own barley and supplying Alberta’s craft breweries, the Hamills reduce this import need. The benefits ripple outward: farmers keep more value from their crops, brewers get fresh and traceable ingredients and beer drinkers can support local economies with every sip.
Barley Breeding On The Brink
Barley is a bit of a golden grain here in Alberta—with the province producing half of Canada’s total, yielding an average of over 4.5 million tonnes of barley per year. A significant portion is malting quality, which supports brewing and distilling. But it also plays a key role in livestock feed, creating a symbiotic link between crop and cattle producers.
This makes barley breeding programs essential, yet Alberta’s is under threat. Once run provincially, the program was spun off through Olds College and is now housed within Western Crop Innovations, a non-profit. Recent changes in their business plan have removed malt barley breeding, leaving a gap that Matt worries could be disastrous.
Without a robust local program, Alberta risks depending on breeding programs in Saskatchewan, Manitoba or even overseas. Imported varieties don’t always have the disease resistance or local adaptability needed here. “Malt barley breeding is critical,” Matt says. “It keeps barley viable as a rotation crop and ensures we’re producing quality malt right here in Alberta.”
The growth of the craft beer industry in recent years has also reshaped the market. Craft brewers use three to seven times more barley than large-scale brewers, since they don’t rely on cheaper sugar sources like corn or rice. Even though craft beer holds less than 20% of the market in Alberta, its demand for malt barley is disproportionately high.
That demand ripples outward. Barley not selected for malting still feeds livestock, while spent grain from breweries often goes back to cattle ranchers. Some creative entrepreneurs are even turning spent grain into pizza dough. For Matt, this is an Albertan hallmark—finding ways to reduce waste, support neighbours and add value.
Regeneration Through Rotation
Farming and malting have shaped each other for the Hamills. Since starting Red Shed, they’ve added rye, oats and peas to their crop rotations. Rye in particular, as a winter crop, has boosted soil health and disease resistance while extending their harvest window, making the farm more resilient.
Inside the malt house, sustainability is built into the process too. Red Shed recycles steep water (left over water after soaking the barley during the first stage of malting), recaptures heat and fine-tunes techniques to maximize efficiency. Every step is designed not just for quality malt, but for stewardship of resources.
While the Hamills don’t raise livestock, Matt is inspired by other Alberta farmers leading the way in regenerative practices. For Red Shed, crop rotation is where regenerative principles come alive. Matt has also been inspired by other Alberta producers leading the way with regenerative principles. “It’s about creating more resilient systems,” Matt says. “And we’re seeing the benefits.”
Building Community
At its heart, Red Shed is about more than just malt—it’s about community. They’ve introduced initiatives like charity and collaboration pricing, where proceeds from certain brews support local causes. Instead of relying on a big marketing budget, they invest time and energy in the brewing community. That approach has earned them recognition, including the Community Builder award several years running at the Alberta Beer Awards.
The agricultural community has taken notice too. Matt now sits on the Prairie Grain Development Committee, helping evaluate new barley varieties for sustainability, disease resistance and brewing quality. “It’s rewarding to be part of those conversations,” he reflects.
And of course, there are moments closer to home that stand out as personal highlights too. Matt recalls handing his dad a pint and saying, “This has your barley in it.” The pride of seeing grain transformed into glass never gets old.
Grains of Wisdom
We asked Matt what he’d say to young producers considering diversification or just getting into agriculture and his advice is practical: know your numbers. His background in agricultural banking taught him the importance of cash flow projections, even if reality rarely matches the spreadsheet. “It’s about understanding how different decisions will affect your operation,” he says.
He also stresses the value of seeking guidance. Before they got started, the Hamills received insights and advice to help them refine their ideas from Canada Malting and Rahr Malting Co. “People don’t have to help, but often they do,” Matt says. “There’s a lot of expertise out there if you ask.”
Looking Ahead
Red Shed Malting is proof of what’s possible when family, community and innovation intersect. By adding value to Alberta barley, the Hamills are not only carving out a sustainable niche for their farm but also strengthening connections between farmers, brewers and consumers.
Whether through crop rotation, sustainable malting practices or community partnerships, their work shows how agriculture can adapt and thrive in changing times. From seed to pint, Red Shed is a reminder that the best ideas often come from looking at what we already have—and finding new ways to share it.
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