KPU graduate develops beer in honour of his late grandfather
Justin Larter’s grandfather recently died at the age of 100
Justin Larter is a KPU graduate from the class of 2020 who created “Ed’s Triticale Keller Pils” in honour of his grandfather. (Submitted)
Kwantlen Polytechnic University 2020 graduate, Justin Larter, developed a beer in honour of his late grandfather, Edward Larter, to commemorate his legacy of creativity and the work he accomplished during his lifetime.
“Ed’s Triticale Keller Pils” was showcased in Justin’s beer release along with other classic beer styles on Sept. 29 at the KPU Brew Lab on the Langley campus.
“My grandfather back in the 50s and 60s did a lot of PhD work on creating a wheat-rye hybrid that was disease resistant and breedable that farmers could use in their fields. So that became triticale, and while that was not the first time wheat-rye hybrids were attempted, this is one of the most successful attempts.”
Edward was a professor at the University of Manitoba and created a program around the development of the wheat-rye hybrid triticale as an alternative grain crop.
After retiring in 1989, Edward was awarded professor emeritus for his discoveries.
“Ed’s Triticale Keller Pils” was also created in collaboration with KPU brewing instructors Emily Kokonas and Martina Solano Bielen.
“Emily and I, [who is] my partner … just had a blast with creating it and treated it the way we should,” Justin says.
He also says they wanted to make a beer that showcased the spicy aspect of triticale.
“We built a really nice, crisp, bitter German style pilsner.”
When the time came to name the brew, Justin wanted his grandfather’s name to be in the title of the beer.
“We wanted to keep it casual and an homage. Keller means young, so that means it has not been lagered for a really long amount of time,” Justin says.
While the event showcasing his brew has passed, Justin hopes to showcase it again at the KPU Brew Lab next year so students can get another chance to try it.
Justin encourages students to try out new things, especially when it comes to different beer flavours.
“Always keep [your] minds open to new flavours and new ideas because you never know what will work,” he says.
