For three decades Calgarians have embraced Big Rock’s craft beers and raised an enthusiastic toast. It is one of the first of Alberta’s craft breweries to introduce English-style ales to local lager-heads. Founder Ed McNally’s choice to go against the grain of the regional brewing industry paid off and now its massive brewery in southeast Calgary houses three brewing shops, a hops field, a merchandise store and the Big Rock Grill restaurant.
Big Rock’s initial claim to fame was brewing European-style beers for the Canadian market. “We started innovating more than any other brewery in Canada,” proudly remarks current president and CEO Bob Sartor. “In 1985 when Ed McNally started the brewery, his attitude was that we will tolerate no compromise and we will take the path of most resistance to brew beers that nobody else will brew.“
Bob goes on to list Big Rock’s recent brewing achievements: Kvass, a low-alcohol Russian ale made with diced bits of rye bread baked at Big Rock; The Barrel Aged Series of beers matured in casks from bourbon and sherry distilleries; Abandoned Abbey, a Belgian-style beer made with Belgian candy sugar for trademark sweetness; and the defiantly named Anarchist made with malt and hops from the UK and described as “The insolent grandson of Traditional,” the dark ale that the brewery built its reputation upon.
