Last Best Brewing & Distilling opened its doors in May 2015. The name Last Best draws from Calgary’s eclectic history. At the end of the 1800s, the Canadian government launched a campaign called ‘The Last Best West’; it’s purpose was to populate the western prairies and grow agriculture in Canada. The administration believed that this area was the Last Best chance in the modern world for homesteaders to lay roots and shape their futures. The accomplishments resulting from the Last Best initiative have paved the way for the budding craft beer and distilling industries here in Alberta. Last Best Brewing & Distilling honours this historical spirit through its name and unwavering commitment to making delicious well-crafted beer, spirits and Alberta-inspired cuisine.
Calgary’s IPA with heaps of citrus flavours. This well-balanced ale leans on the tropical fruit hop notes while a floral nose can be detected. Balanced. Fragrant. Robust.
Last Best Tokyo Drift highlights hop aroma and flavour – with bold elements of pineapple, stone fruit and tangerine – while reining in perceived bitterness.
A Lime Ranger is the best zest in the west. A citrus renegade, bringing refreshing lager and a barrel-load of lime to those in need all summer long.
Don’t let its dark plumage fool you, Dirty Bird Black Lager is a taste of the wild yet familiar. Roasted malt shines through dusky depths of flavour, while its light body makes for a smooth and refreshing beer. Saddle up and soar into the night.
A pillowy soft Hazy Pale Ale with notes of grapefruit, peach, and passionfruit; vaulting you skywards, mane flying, hooves flailing, up and up into the clouds.
Pouring a deep pinky-purple reminiscent of an epic Albertan sunset, Purple Crusher Fruited Gose comes together in an explosive flavour burst of blueberries and raspberries. Tart and juicy, crush a can while you drink in the views.
Q: What’s one of your favourite beers at Last Best?
A: We did a wet-hop collab with Cabin Brewing and Balebreaker Brewing in the Yakima Valley called Border Hop that was one of my favourites.
Q: How do you spend your weekends?
A: Playing hockey, golf, or watching TV or sports
Q: How did you get started with Last Best?
A: I was born here. (Keil has been with us from the very beginning, technically even before we even took the building over from another brewery.)
Matthew, born in Victoria BC but raised in Calgary and has spent majority of life in the city.
Grew up in a single dad household with an Army dad, which taught me a lot of the traits I have as far as a Chef, including discipline, assertiveness, and overall work ethic. Growing up in the North East of Calgary I learnt and experienced a ton of culture and different cuisines which really peaked my interest and broadened my understanding of just how far and how many ways you can handle the ingredients you are working with. This experience growing up inspired me to get into cooking. Started off in the bar scene working my way up the rankings in kitchens starting from a young line cook at 17 years old, and eventually landing a job with a high end steakhouse at 25. Through that experience I was able to fine tune my skillset. Learning key chef qualities over the 10 years of experience there such as organization, how to lead a team, attention to detail, care for product and resources, and what it takes to become a Chef at a high level.
Through my experience at Last Best, the common understanding and vision for the future is what really excites me about working here. Being in the heart of downtown interests me because of the wide variety of guests from different age groups, to genders, and backgrounds really excites me as Chef as it allows me to have a broader look at menu developing and use more creativity.
My favorite dish currently is probably the Coconut Curry Bowl, the reasoning being I was able to create a dish that was originally intended for the vegetarian community and quickly have learnt that is actually enjoyed by the variety of clientele and people we have come through this building not just the vegetarian community. The ability to create flavors and a dish that can reach more people is really something I strive to do as a Chef.
Recommendation for guests would be to try a few different dishes and share. I think the environment that Last Best gives, the vibes of the people, the interior and overall feel really lends itself well to enjoying with friends and family and having a good time, creating good memories and enjoying good food.
