Chorney-Booth: The Mash turns beer by-products into artisanal pizza crust. It goes swell with the dill pickle and bacon pizza. yyc yyceats
Brittany Kozloski at The Mash on 5th Street S.W. in Calgary. Jim Wells/Postmedia“When we brewed our first batch of beer, we hadn’t logistically thought about what to do with our spent grains,” says Half Hitch and The Mash co-founder Brittany Kozloski. “We had great partnerships with a lot of local ranchers who would take it, but in the back of our minds we always had that question of what to do with the spent grain that went beyond just getting it out of here as fast as possible.
Wild mushroom pizza with aged cheddar, parmesan and fresh herbs topped with a drizzle of truffle oil and balsamic reduction, left, and dill pickle and bacon pizza , topped with aged cheddar, more pickles, a drizzle of honey and spices displayed at The Mash. Jim Wells/PostmediaThe big question is, what does spent grain pizza crust taste like? Kozloski is the first to admit that it’s not quite like other pizzas and purists should not come in expecting a fluffy Italian double zero-style crust.
A wide selection of draft beer is on tap at The Mash on 5th Street S.W. in Calgary. Jim Wells/PostmediaIf you must, you can get pepperoni or Hawaiian pizza at The Mash, but their best pizzas really do colour outside the lines. The dill pickle and bacon pizza is The Mash’s runaway hit, with layers of garlic butter, pickles, crispy bacon and cheese.
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