Industry insiders see new reason for optimism amid cover cropping programs and changes to single-use agreements
Glacier FarmMedia – Western Canada may be on the cusp of a rye renaissance. New cover cropping programs and changes to single-use agreements could double the number of Canadian rye acres within the next five to 10 years. It’s all because of a recent tweak in contractual language from seed companies on their hybrid rye […] Read moreTag Archives rye
Rye seed market warmer than whiskey
The cover crop market has seen strong growth and fall rye is a go-to choice to help prevent erosion
This is the last story in Ed White’s From rye to Rye series. ST ANDREWS, Man. — Curtis McRae was worried about the ugly claws of ergot he saw hanging out of a few heads of rye in the field, but when the crop came off, it was fine. It was just another lesson McRae […] Read more
Distiller goes all-in on 100 percent rye grain
Alta. company confident turning Rye into a premium product will help manage increased competition from new craft distillers and blenders
This is part of an ongoing series of stories exploring rye, the crop, as it becomes Rye, the whisky. WINNIPEG — George Teichroeb noticed something about premium-priced Rye whisky when the pandemic shut down bars, restaurants and clubs: sales went up. That was good news for the general manager of Alberta Distillers, because the Rye […] Read more
Prairie micro-maltsters ride rye whisky wave
The business is not an easy one, but a passion for malting has encouraged a few entrepreneurs to take a leap of faith
This is part of an ongoing series of stories exploring rye, the crop, as it becomes Rye, the whisky. It’s not something most farmers consider. But a few are building malting plants on their farms as they work their way into the rapidly expanding world of micro-distilleries and micro-breweries. Other stories in this series: More […] Read more
VIDEO: Using rye to make whisky can be a challenge
Saskatchewan micro-distillery faced a steep learning curve when it decided to get into the business of making rye whisky
This is part of an ongoing series of stories exploring rye, the crop, as it becomes Rye, the whisky. LUMSDEN, Sask. — When Colin Schmidt made one of his first batches of rye whisky, he was shocked at the taste. It was terrible. He decided to dump it down the drain. Other stories in this […] Read more
Art of whisky starts with science of chemistry
Rye’s secret weapon is its hardy kernel and physical structure, an environmental armour that provides a sensory punch
This is part of an ongoing series of stories exploring rye, the crop, as it becomes Rye, the whisky. Many tipplers talk about whisky-making as a craft or an art. But long before whisky can become a work of art, the chemistry’s got to be done right. Whisky’s flavours come from the interplay of a […] Read more
Rye whisky not as clear cut as tipplers may think
Contrary to what its name implies, whisky labelled as rye in Canada can be made with any cereal grain and not just rye
This is part of an ongoing series of stories exploring rye, the crop, as it becomes Rye, the whisky. Here are some rye whisky realities that might surprise you: “Rye whisky” in Canada doesn’t need to contain any rye at all. It does in the United States, but in Canada it’s a legal synonym for […] Read more
Few remember rye whisky’s Sask. connection
The Bronfmans, who built a liquor empire and brought ‘Canadian whisky’ to the United States, started their journey in Western Canada
This is part of an ongoing series of stories exploring rye, the crop, as it becomes Rye, the whisky. BIENFAIT, Sask. — The trains still rumble and sound their mournful horns through the middle of Bienfait in southeastern Saskatchewan, but the train station where Paul Matoff was blown away with a shotgun blast in 1922 […] Read more
Rye bread continues to nurture loyal following
‘Winnipeg rye’ still enjoys an international reputation as a new generation of bakers works to keep old traditions alive
This is part of an ongoing series of stories exploring rye, the crop, as it becomes Rye, the whisky. The rich, spicy, humid smell of just-baked rye bread fills the busy shop front at Winnipeg’s City Bread on this lunch hour. Other stories in this series: More producers start growing rye as crop prepares for […] Read more
Agriculture Canada plant breeder committed to rye
Researcher is determined to do what it takes to make sure the crop remains a viable option for prairie farmers
This is part of an ongoing series of stories exploring rye, the crop, as it becomes Rye, the whisky. Sometimes it takes a mad scientist to bring something new to life. “My friends say I am obsessed with this crop improvement,” said Raja Ragupathy, an Agriculture Canada plant breeder in Lethbridge. Other stories in this […] Read more
