New & Notable: Town Square Brewing Co.

Figure out exactly what spent grains are — and how tasty they can be when incorporated into dishes.

January 30, 2018

photography by Curtis Comeau

I Am Root pizza

The beers on tap at Town Square Brewing Co. are inventive and delicious, but make sure not to overlook the food menu if you want the full experience — and a little insight into what goes into making the beer in your glass.

“We’re trying to curate an experience for our guests where they come in, they can experiment right from the raw ingredients to what the finished products taste like,” says Brandon Boutin, president and co-owner of Town Square Brewing Co. “It helps us engage in that conversation about our brewing process.”

A typical meal at Town Square will start off with a small glass of roasted malt — the flavour they’re coated in varies day to day, but they’re the perfect things to nibble on as you take the first sips of your chosen brew. Then, in the majority of the savoury items, from the pretzels to the pizzas, chef Alyce O’Neil has incorporated spent grain, a byproduct of the brewing process. The addition of the spent grain gives a depth of flavour to the dough, and alters the texture a bit in a way that works.

And, there’s a whole new set of culinary delights when dessert rolls around. The Cinna-Twist has stout malt infused in it, and O’Neil has even incorporated malt brittle in Town Square’s Brittle Little Brownie.

Chef Alyce O'Neil

2919 Ellwood Dr., 587-335-8253,

This article appears in the February 2018 issue of Avenue Edmonton. Subscribe here.


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