This cute new Kensington spot is changing Calgary’s pizza game

In this day and age, can we really afford to let anything go to waste? Hell no, and Cochrane’s Half Hitch Brewing doesn’t intend to let that happen! Using leftover grain, the craft company has actually changed Alberta’s pizza scene altogether. They started by opening their first sister restaurant called The Mash in Airdrie, a pizza spot specializing in making pizza dough with grain leftover from the beer-making process. Now, we’ve got a location of our own right here in Kensington, and we couldn’t be more excited about it.

With fresh ingredients and ‘spent’ seed, The Mash is able to fast fire some tasty craft za, which honestly is quite literally the MOST perfect beer pairing. Add in the fact that this Kensington location has a very cute patio & very chill vibe, and you’ve got a new must-try spot.

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A post shared by The Mash (@the.mash.eats) on Sep 10, 2020 at 8:40am PDT

Now, you may be asking “what in the world is spent grain,” and that’s totally fair! Before today, we had no idea what it was either.

According to the resto’s website, spent grain is actually what’s left after the malt liquid used to make the beer is extracted. This grain makes up about 85% of the breweries waste, and because it’s processed, now has less sugar than flour, more protein than quinoa and has more fibre.

Thanks to their chefs, the entire fermentation process, and a solid idea, these pizzas are nutritious, delicious and have even enabled Half Hitch to minimize their carbon footprint in a major way – so consider us all the way on board!

This weekend, it’s pretty likely that you’re going to order a large pepperoni anyways, why not also grab a few beers too! You can order everything online through their website here, folks – but prepared to keep your minds open and your mouth moving. This really is something else!

THE MASH 

Where:1126 Kensington Rd NW #4