THE CRAFT CRAFT BREWING MAGAZINE CO. - Est. 2015 Searching for the perfect brunch craft beer? Page 5 Go to school, be a brewer! Pages 7-8
Passionate for craft beer? You should brew it yourself! Page 16 Learn how to brew it yourself! Pages 17-18
The Winter Season Issue 2015 / 2016
THE CRAFT Staff Jonathan R. Costa Editor-in-Chief Jonathan, born in Canada but brewed in Portugal, is specialized in creative writing, news reporting and radio broadcasting, as well as experienced with photography, magazine production and editorial responsibilities. An experienced beer drinker but a newcomer to craft beer story brewing, Jonathan hopes to steer this ship in the right direction, and satisfy all of your thirst for craft beer knowledge and craft beer culture.
Nolan Norbert White Web Editor / Photographer Nolan, having a background in photography, graphic design, and creative writing, crossed over into journalism as a way of better utilizing his pre-existing skill involving media, as well as to further expand upon those skills. He learned journalistic writing style and further honed his design skills. A newcomer to the world of craft beer, Nolan is a quick learner, and a fiercely determined and ambitious individual. Seeking quality in what he drinks in craft beer, as well as with what he creates in media content.
Domenic Nunziata Magazine Editor Domenic, has a background in creative writing, magazine design. A newcomer to the craft beer scene, Domenic quickly embraced craft brewing culture as a whole. Growing up in the former East York borough of Toronto, he has had the privilege of entering the craft beer scene within his own neighbourhood where craft culture is exploding. Domenic’s growth in knowledge of the culture is rapid as a result.
Geremy Bordonaro Photo Editor Geremy, a photographer since the earliest stages of high school, winning a few student photography competitions based in Toronto, found a fondness for story telling in journalism style. Pursued his curiosity of journalism at Centennial College During this time Geremy would gain a new appreciation for craft beer after having acquired a taste for the more well known brews of Steamwhistle and Mill St. is dedicated to Toronto and looks to increase Toronto’s own mark on the craft beer scene.
1
Editor’s Note To our readers Welcome to the Craft! It feels great to finally be here, in your company. Sit back, pour yourself a cold one and immerse yourself in this passion that unites us all: craft beer. The Craft is a project which originates from the shared admiration and appreciation that myself, Nolan and Domenic hold for Toronto’s and Ontario’s craft beer. We intend to be a platform, a voice for the local brewers who fight each-and-every day to compete with the industry’s ‘big boys’ and offer us beer lovers high quality and original drafts brewed right in our backyard. There’s nothing like the taste of home. When I moved to Canada 8 years ago, from Porto, Portugal, my knowledge of beer was strictly European. Not being a fan of major labels, I remember having my first local draft at a small bar in the College and Dovercourt area and I absolutely loved it. The flavour, the lightness, the body of the beer were beyond different from what I consumed back in Europe, and perfectly embodied the spirit and feeling of Toronto and Ontario. That’s when I realized that there is more to craft beer than “just the beer.” We become loyal to the drafts and breweries that really capture our hearts (and thirst). Just look around you, you’ll see people wearing their favourite craft brewery’s clothing, stickers, phone cases, bags, you name it. We represent them not only because we love their beer, but because they are a symbol for our backyard, our city, our province; they provide us with the taste and feeling of home. That’s what I hope we are able to capture through this magazine. We are here to learn about the business, the process, the community alongside with you, and provide you with the best possible coverage of this craft beer culture that has captured our hearts, and continues to conquer so many more each day that passes. Thank you for being in our company and making us a part of your life. Enough cheesiness. Cheers! Let’s begin this adventure! Yours truly, Jonathan R. Costa The Craft Magazine Editor-in-Chief
Connect with THE CRAFT @ Facebook.com /thecraftmag2015
@thecraftmag15
@thecraftmag15 http://thecraftmag2015.wix.com/ pub-and-bar-menu
2
Table Of Contents Features Passionate for craft beer? Time to brew it yourself!
Page 16
Passionate for craft beer? How to brew it yourself!
Page 17-18
Business Brewing with the big boys
Page 15
Culinary The morning elixir: Where is the brunch craft beer?
Page 5
Tis the season (To drink seasonal beers)
Page 6
Health Hangover Managemant
3
Page 14
Community Crafting the Community
Page 10
Eggs, Milk and a case of 24
Page 19
Entertainment Beer And Ladders
Page 20
Education Niagara By The Barrel
Pages 7-8
Culture Craft beer: The welcoming drink for women who drink beer
Page 9
All Aboard The Craft Beer Train
Page 13
4
Beer & Culinary
The morning elixir: Where is the brunch craft beer? By Jonathan R. Costa
It’s Sunday morning and you’re recovering from a wild Saturday night. The scent of your soon-to-be devoured breakfast, of bacon and eggs is quickly spreading through your home, and it smells like paradise. But there seems to be something missing, something crucial to really make this the perfect brunch: the perfect breakfast beer. That is a question many other Torontonians and Ontarians have been asking. Despite the large audience, this is a market not yet tapped to its full potential on Canadian soil. “We opened up shop just over a year ago and we’ve had a lot of people come in around brunch time asking if I have anything on tap suited for mornings,” says Richard Zimmerman, owner of The Borough, a gastropub on Danforth Ave. in Toronto. He points out that some U.S. breweries already have breakfast brews on the market. “They offer morning wheat, coffee and champagne drafts, which are either sweet or refreshing. People don’t want the strong taste of alcohol in their mouths when starting the day; they want something light and smooth to quench that early thirst. I’ve certainly seen enough people looking for it, so the local brewers are missing out on an opportunity to really get a grip on the market before the big boys.” Coffee, wheat and champagne morning drafts are a common reality and a growing commodity in the United States. Most are brewed only once in a year in order to allow for longer and
5
proper flavouring and fermentation of the beer, which ensures smoothness and quality. Coffee and wheat beers offer acidic smooth flavours, while champagne beers offer a refreshing light taste, which help mask the beer’s natural alcohol and hoppy flavours and complement your brunch. Coffee drafts prove to be the most popular, offering the perfect balance between coffee (a stimulant) and beer (a depressant), resulting in the right amount of flavour and consistency in the draft, as well as providing you with a balanced boost of energy to get through the rest of your day. “We’ve certainly considered brewing beer specialized for mornings,“ says Brent Davies, co-president of Wellington Brewery. “But that takes money, effort and knowledge.” Davies says the brewery doesn’t want to rush to create something that wouldn’t meet the company’s standards, “and then simply slap “morning” or “brunch” on the label.” Davis explains which ingredients and components would make a craft beer best suited for brunch. “It would need to be sweet, acidic or refreshing, but smooth. People don’t want to drink something harsh as soon as they wake up. They want something that will kickstart their day and complement their food,” he says. If people are looking to try their hand at home-brewing a breakfast blend, he recommends flavours such as coffee, banana, lemon, orange or cacao to your batch. “These are typical morning flavours that people would enjoy drinking with their brunches.”
While some continue to search for the right morning brew, other beer drinkers argue that beer in the morning is not something necessarily enticing. “I love beer and I’m loyal to craft brew. I drink when I go out or when I get home from a long day of work, just to help me unwind. But I certainly can’t see myself drinking one in the morning or brunch time,” says Lara Gasmen, a Torontonian and craft beer enthusiast. “The taste of alcohol would make me sick that early in the day. If I were to look for a breakfast beer, it would have to be sweet and savoury enough to mask the taste of alcohol. I’m picturing a banana flavoured beer right now, it’s my favourite fruit and I have it every morning. I guess it would be a truly specialized beer just for me probably,” she says. So when can we expect to see our own breakfast brews? A representative for the LCBO is unsure when we will see them on the market, but estimates they could arrive as early as next year. “Their growth and assertion in the United States will only help them get here faster,” the representative says. So you know, just enjoy your morning bacon and eggs with a regular beer for now, and just wait a little bit longer. The morning elixir, the brunch craft beer, should be here quite soon, capturing all of the morning flavours necessary to quench your early thirst and accompany your delicious brunch.
Beer & Culinary
Tis the season (to drink seasonal beers) By Domenic Nunziata
Autumn is in the air; the weather is crisper, the days are getting darker. It’s the time of turkeys, pumpkins, and Halloween. There’s nothing like sitting in front of the fireplace after conquering a big thanksgiving dinner with a slice of pumpkin pie and a bottle of Wild North Pumpkin Ale, a tasty pumpkin-spiced craft brew. It’s the perfect holiday scene.
“A lot of pumpkin beers out there are heavily spiced and that seems to overpower everything, so I added just a bit.”
(10,000 litres) and were sold out by mid-November.
Wellington brewery will be releasing a special microbrew, Yuletide Barely Wine, for the holiday season. “It’s an English/American style hybrid barely wine. It’s a 9.8 per cent traditional style, which is very rich and full-bodied, with a very strong presence of alcohol, which is very true to our style. The sound of the leaves crackling and shifting, while you’re wrapped up in a warm blanket with a significant other, as you witness the murky orange illuminates the sky. Mark Campbell, lead brewer for Lake of Bays pumpkin ale, is the one responsible for making the pumpkin-inspired beer. He added a large amount of pumpkin purée to infuse the flavour into the beer. Another trade secret? “A lot of pumpkin beers out there are heavily spiced and that seems to overpower everything, so I added just a bit.” The signature blend has become a seasonal favourite. This fall, the brewery produced 100 hectolitres
Brad McInerney, marketing So how do you know which manager for Wellington Brewery, foods to pair with seasonal craft expands on that idea. “It really debeers? Similar to to the way you’d pends on the style of beer, so if pair certain wines with certain dish- you’re going for something a lites, says Roger Mittag, beer educator tle more robust and full bodied, and owner of Thirst For Knowledge there’s a few different approaches Inc. “The easiest way to pair bevyou could take; you could match the erages with food is to pick flavours malt character or hops character to that complement each other,” Mittag that beer or you could find somesaid. thing that works in contrast to it,” McInerney said. He recommends pairing lighter foods, such as chicken, pasta, “You could also put two strong salads and casseroles, with lightflavours together, for example, our er-tasting beers, and heavier foods Imperial Stout is often paired with (think steak and potato’s ) with full- an old blue cheese, which is a really er-tasting beers, like Wellington’s intense flavour combination.” County Dark Ale. Mittag points out that beer also tends to be a great Mittag says that seasonal beers palate cleanser between courses be- offer more options for people who cause of the carbonation in it. don’t generally like the taste of beer. Plus, “there are a lot of people that may not want the same old beer all the time,” he says. “Every time you infuse a blend with spices, vegetables and/or fruits, you’re creating something that somebody might never have had.” Wellington brewery will be releasing a special microbrew, Yuletide Barely Wine, for the holiday season. “It’s an English/American style hybrid barely wine. It’s a 9.8 per cent traditional style, which is very rich and full-bodied, with a very strong presence of alcohol, which is very true to our style. When it comes to the holiday season, it’s very easy to pair delicious seasonal craft beers with our classic holiday favourites; Lake of Bay’s Wild North Pumpkin Ale is paired perfectly with a nice Thanksgiving meal, and paired with a nice Christmas dinner would be Wellington’s Yuletide Barely Wine. These are some great pairing choices you could use for the upcoming holiday season.
6
Beer & Education
Niagara by the Barrel By Nolan Norbert White
Back of the NC Brewery Craft brewing is an interesting practice that has been on the rise for the past few years, both as an industry, and a hobby. It is the chance to experiment and see which formulations work and are trend worthy. Flavours, alcohol, colours, techniques all come together in an amalgamation of creativity and skill to craft something that can help celebrate a season, holiday, or help in enjoying the moment. Those lucky and prepared enough, have chance to pursue a successful entrepreneurial endeavours and become industry bound.
Brewery front door lege is offering all of that education in a compressed 16-month-long course, making it possible to craft a career out of the art of brewing.
need there was for a program like this, “and one thing that Niagara College is known for is applied learning,” he adds.
“Each year for the first three years, we had close to 1,200 applicants for only 24 open positions,” Jon Downing, Brew Master Niagara College
The course places students in the school’s own brewery to learn about workplace health and safety practices, how to identify different beers and ingredients by using only taste and smell, as well as budgeting, marketing, and of course, learning the recipes taught to them by the brew master.
For brewing technician Roy Bang, a graduate of the course and Craft-beer lovers might find The Brew Master and Brewassistant to the brew master, the vast themselves overwhelmed by all of the ery Operations Management Course wealth of information he learned in technical aspects involved with proopened to the public in 2010 and has the program was a shock. Before he ducing their favourite brews. Knowing since seen an overwhelming amount arrived, he just wanted to learn how which grains to use, how much yeast of interest, says as Jon Downing, pro- to make beer. He did end up learning to add, and even the quality of the fessor and brew master. “Each year for the basic steps involved in the process water that must be used when formu- the first three years, we had close to of brewing, but he was also educated lating your beer will make a world of 1,200 applicants for only 24 open po- in marketing and management . “It difference to the end result. Luckily, sitions,” says Downing. It showed him helped me a lot and I really enjoyed it a new course offered by Niagara Coland the administration how much of a ,” says Bang .
Various awards won over the years of operation 7
NC Brewery’s bar space
Photos by Nolan Norbert White
Keg and Barrel awaiting shipping “The students have a lot of motivation to help the brewery,” he says. Bang tells the students that the brewery belongs to them , which increases their motivation and makes them want to spend more time there., The effort that students put into their work in the Brew Master and Brewery Operations course is not only recognized by professors, but also by the public, who can visit the campus brewery and taste or buy any of the school’s eight brands . Amanda Levy, sales representative for Niagara College’s Brewery and Winery, has had a chance to see the growth in popularity first hand. She points out that more and more people are discovering the campus brewery, “but as people learn that we’re here and we offer more than one type of beer, we gain more loyal customers,” says Levy, adding that even patrons from out of town have become dedicated regulars.
NC Brewery’s Grain Storage
The brands on tap at Niagara College are the brewery’s most publically popular, flagship beer, and just one of it’s awarding winning products, Butler’s Bitter which is a historically
known to sometimes offer more experimental tastes .
For Downing, the customer growth on top the overall success of the program speaks to the success “When we first started, it was a of craft brewing. “It’s amazing how bit of a struggle—breweries were the public’s knowledge of beer has still breaking into the mainstream. grown over the last five years,” he says. Now, people are lining up to buy “When we first started, it was a bit of a struggle—breweries were still breaking our specialty beers. The industry into the mainstream. Now, people are is just getting bigger and bigger, lining up to buy our specialty beers. and the growth is worldwide.” The industry is just getting bigger and Jon Downing, Brew Master bigger, and the growth is worldwide.”
Niagara College
Though the program is only five accurate bitter made to commemorate years old, graduates of the Brew Masthe war of 1812. The Brew Master Se- ter and Brewery Operations course ries of beers available for purchase at have already gone on to find careers the brewery include stout, wheat, IPA, at large scale breweries like Molson cherry pilsner and First Draft lager, and Labatt, as well as craft breweries a mid-Atlantic style beer, plus half a like Leftfield brewery. Some have even dozen of the students’ own small batch opened their own independent brewbeers, which stay on tap and change eries. flavours from week to week and are
The Niagara College NOTL campus
Display of Excellence 8
Beer & Culuture
Craft beer. For women! By Domenic Nunziata
Women on her porch enjoying a glass of beer On the last Friday of every month, the women from the Society of Beer Drinking Ladies meet up with their fellow cohorts as they celebrate being women who like to drink beer. The Society is designed to bring women with common interests together and have fun while they experience many different types of craft beers. Admission costs $25 and includes one free “welcome” beer and a “morning-after gift bag,” Founding member Erica Campbell explains how the Society of Beer Drinking Ladies began. “I had an idea that we could create a cool place for women to hang out and drink beer together,” Campbell says. “I was meeting a lot of women that already knew a lot about beer,.” Although craft beer doesn’t typically market to women, its lack of approach is more refreshing than the major beer companies whose commercials for mixed, fruity concoctions seem to present their female demographic as second-class consumers. Craft breweries don’t feel the same urgency to market to women: In the growing industry, it’s all about word of mouth and the desire to try new things, something beyond Molson, Coors or Labatt’s.
9
Campbell got together with her friends, Magenta Suzanne, Renee Navarro, Jaime Dobbs, and Jennifer Reinhardt, to find out if they were interested in forming a women’s group that quickly became the Society of Beer Drinking Ladies. Today, the Society has hosted over 20 “bevies” (regular gatherings that are held at secret locations) and over that time, they’ve seen the attendance grow. So while the big beer companies, like Labatt and Molson have always targeted men, Campbell and her friends have created a welcoming environment for the female beer connoisseur. “In commercials, women are often portrayed as the pretty girls serving beer while only the dudes drink,” she says.
ple, which focuses on its consumer’s personality rather than its gender. The company’s target market is made up of men and women [Postlethwaite is unable to comment on the number of sales that Steam Whistle receives from women alone] who are environmentally conscious and socially aware, says Steam Whistle marketing coordinator Holly Postlethwaite. “Our target demographic is made up of people who are socially and culturally connected, but who also don’t mind spending money on something to reward themselves.”
Derek Kirk, a bartender at Toronto bar Get Well, says he sees an equal number of men and women in the bar on any given night. “It’s about half and half. I definite Beer companies like Budweis- ly don’t notice more or less of one er have developed beers that are gender,” he says. And the best-sellgeared towards women specifically ing beer, among both genders, is (with products like Bud Light Lime, Beaus Lug Tread Lagered Ale, a Bud Light Lime Ritas, Mang-o-ritas, strongly-flavoured brew with a and the Raz-ber-ritas). They would dedicated following. Another bonus rather make fruity flavoured beers of the mixed crowd at Get Well is and mixed drinks, instead of marthat the setting is much more intiketing their precious beer to their mate: you won’t find any television female customers. Craft breweries screens or massive speakers. Kirk offer more options (and respect) says the atmosphere makes for a when it comes to the female cusmore welcoming place for everyone. tomer. Look at the Toronto-based brewery Steam Whistle, for exam-
Beer & Community
Crafting the Community By Nolan Norbert White
View along the Queen St.west neighbourhood The craft beer industry is a growing market here in Toronto and abroad, and where there is craft beer, there are festivals that celebrate craft brands. And festivals are the perfect setting for getting together with colleagues and friends, to catch up or network while sampling the diverse range of brands and styles of beer that are brewed locally and nationally have an opportunity to be showcased at various festivals, local bars and bistros at regular events, all for a thirsty public in search of something more unique than what conventional large-scale breweries can offer. By coming together to promote local flavours, these breweries have major potential to bring in more revenue to the community at large. Take for example Toronto Beer Week: the festival started with 15 to 20 breweries and roughly 30 bars participating in 2010. Five years later, over 35 breweries and 76 bars were involved. Those who run the festival have also seen firsthand the level of involvement that patrons want to have with local businesses. “As new breweries open up, you get a lot of locals from within the neighbourhood who can’t wait for the next release of product,” says Gabriel Nijmeh, executive director of Toronto Beer Week. “ There is no doubt that with the increase in the number of bar and breweries opening up, there is a huge, growing base of consumers that are seeking a good quality product.”
The pull of beer festivals is not limited to just beer, but also branches out to food pairings, art exhibits, and unique collaborations between breweries and food producers. They allow local establishments to expand into markets that they normally wouldn’t have access to. Ralph and Julian Morana, the father and son who own Bar Volo, an Italian restaurant in downtown Toronto that’s become a craft-beer bar and bistro, created the annual event Cask Days to break out of their niche and find a wider reach. Ralph and his wife came up with the idea before the craft beer industry even took off, inspired by pairing local wine with cheeses from Ontario and Quebec. “We like keeping it in the neighbourhood,” says Ralph Morana.
Craft Brewers’ launched Beer for Boobs, a campaign in support of breast cancer awareness. Ralph Morana explains, “The organizers wanted to make a beer here and I said, ‘let’s go one step further, I’ll get you girls to make a beer with all these different guys and we all did” Julian continues, “Ralph helped the association go bigger than what it originally wanted.” When it comes to the question as to how much these partnerships and festivals overall are helping the community Nijmeh says, “Craft beer is becoming a tourist type of magnet, there are people who will road trip and will fly out to different cities like Chicago, or fly out to San Diego to do beer trips. It’s great we’ve got a strong local market, and tourism will be key.”
The strength that allows commu Julian estimates that at least 20 nities to grow doesn’t just come from breweries have worked with Ralph and within the community, but from other others at Bar Volo. Even before the creregions that local craft breweries have ation of Cask Days, the bar had coopreached out to with their product. This erated with Amsterdam Brewery, Great shows the true positive impact that craft Lakes Brewery, and the head brew master beer festivals have to put communities on of Black Oak Brewing Co., to name a few. the map and create change. Since Cask Days started as an event they hosted at the small bistro, it’s grown into an annual affair that’s held at Toronto’s popular Evergreen Brick Works. Among all of the collaborations that were done with breweries, Bar Volo’s charity work stands out. In 2012, Ontario
10
THE CRAFT VISITS STEAM
THE CRAFT had the pleasure of interviewing Sybil Taylor, the communications director at Steamwhistle Brewing. Taylor is one of Steamwhistle’s first employees, starting back in the summer of 1999 when the brewery was still just a concept. As their marketing director, Taylor worked to help develop the now famous logo and packaging, as well as other aspects behind the brewery. Taylor and five others worked hard towards their dream of laucnhing their own brewery. they previously met while working at the Upper Canada Brewing Company, until Sleeman Brewery bought Upper Canada and closed down the operation. The Steam whistle six kept in touch until the day when their aspiration finally came into fruition. Steamwhistle has been a staple of modern Toronto. Its unique location, branding and beer have all become one of the most recognizable landmarks of Toronto, as well as a sucessful export. To learn more about Steam Whistle Brewery, head to our website to see your interview and tour of the brewery with Cybil Taylor @ http://thecraftmag2015.wix.com/pub-and-bar-menu
11
WHISTLE BREWERY
12
Beer & Culuture (History)
All aboard the craft beer train!
There is barely any “junction” left in the Junction area of Toronto anymore. The historical West Toronto Diamond, the meeting spot for four major railway tracks, which had a crucial economic and social impact on the city of Toronto, barely sees any trains and activity in its railways nowadays. Times are changing, and so is the neighbourhood; we can say the trains have literally “left the station”. The Junction is evolving into one of the city’s hotspots, with chic restaurants and bars revolutionizing the social and economic makeup of the neighbourhood. The area has truly been revitalized, allowed to prosper again, as it continues to transform itself from what was once a blue collar dominant part of the town, suffering from poverty and disconnection from the remaining of the city, into one of the most sought after and “hip” areas of Toronto. A big catalyst for this revitalization? Undoubtedly the success and assertion of local craft brewers. Let us take you on a ride throughout the history of the Junction, its multiple transformations, and how local craft beer breweries have much to do with the revival of one of Toronto’s cultural capitals. First stop: the Junction’s history. The Junction was in majority a manufacturing community that witnessed a quicker-then-usual- growth in the 19th century. Foundries, mills, furniture assembly, meat processing and various factories were crucial to the town’s economy. Due to the cheap land, labour and taxes in the Toronto region, Canadian Pacific established one of its main headquarters in the Junction, which resulted in the importance of the trains and railway systems to the survival of the area, but also resulted in the locomotive culture and identity the Junction still presents to this very day. Due to the economic conditions of the neighbourhood, the Junction demographics consisted of majority blue collar workers and immigrants, which mainly worked in the railways and the meat industry, as conditions were very poor. Low wages, poor health conditions, lack of education, all became characteristic of the area in those times. With such poor living conditions, alcohol became a refuge, and a crucial component of the town’s lifestyle, pastime and distraction
13
from the everyday struggle. When the Long Depression hit, most factories were closed and the construction and growth in the area came to a close, as the Junction fell victim to a harsh economic recession in which the municipality could not even support the number of citizens it carried due to a large civic debt. The Depression brought the living conditions to an extreme low the area had never witnessed before.
our faces.”
By Jonathan R. Costa
According to Indie Alehouse Brewing Company’s Representative Jason Fisher, the relationship between the brewing company and the Junction community is beneficial to the development and success of both: “It’s pretty obvious how much the Junction has changed over the 3 years we have been opened. More good restaurants have come into the area, bringing traffic from other parts of ToThis was around the time when pubs ronto. That’s easy to see. More families and taverns became a common presence have moved in (not sure we can take a throughout the neighbourhood. Everylot of credit for that, but its common on one needed to “drown out their sorrows”, real-estate listings now to see a house and escape from the harsh reality around listed as “walking distance to the Indie them. In 1904 the behaviour of the Junc- Alehouse” which was cool to us).” tion workers was deemed to be “beyond out of hand”, so the neighbourhood voted Indie Alehouse has been one of in favour of banning the sale of alcohol, a the fast growing craft beer brewing comprohibition which lasted until 1998. The panies to reach success in the Junction, return of alcohol and liqupr became the helping to bring a flavour and an identity crucial factor, credited by most, for the to the area since its opening in 2012. But revitalization of the Junction. it’s not easy to compete with the big boys of the market, as Jason Fisher explains:
The Junction nowadays has become one of the most popular areas in Toronto. Bars, pubs, restaurants, all booming and the streets are filled with young people. The economy is booming, buildings and sidewalks have been restored, and real estate prices continue to rise. Local craft brewers have played a major part in attracting the youth, the party lifestyle, and to help strengthen the local pride for the Junction area. “I started coming here about 4 years ago. I love this area, it’s always alive, there’s always stuff going on. It’s great to have a beer, kick back and relax in such a cool part of town, so historical. Craft brewing is really improving this area, giving it an economic boost but also giving us a taste more specific to home. It’s a much more personal and specific way of drinking beer,” says Oleg Maksimov, local resident and assiduous visitor of the Junction area. “You can catch me here almost every night with my friends, always with a beer in hand and smiles on
“The issues we face are at the Provincial government level. The laws are not fair, not easy and rigged against small breweries. Big brewers and associations who make political contributions get the laws written in their favour. The rich get richer. Period.” Yet,Fisher states that despite the hardship and issues his craft brew faces asserting itself in the market, it’s worth it: “We’re interested in a reasonable expansion so we can stop running out of beer, and sell to more accounts, but we are not interested in becoming a large brewery. We love our neighbourhood and have no plans to ever leave. We like being a part of positive change.” As Indie Alehouse Brewing Company and other local brewers continue to strive and grow, the Junction will continue to improve and will continue to be filled with young people, parties, busy pubs and restaurants, and just an overall social and economic improvement. Craft beer has majorly aided to the revitalization of one of the city’s most historic parts of town. Just sit back, take a nice gulp of the Junction’s local craft beer, and watch it continue to grow into a cultural and hip hotspot in the city of Toronto.
Beer & Health
Hangover management By Domenic Nunziata
A night after drinking You know the feeling: You wake up with burning eyes, your head throbbing and mouth dry. You don’t remember much about the night before, but you know one thing: You’ve got one hell of a hangover. If you’re blaming your pounding headache on the dark brews you had last night, think again. It turns out that it’s not about avoiding darker beers (it’s a myth that they make for a worse hangover). At the end of the day, it’s simply the alcohol content in beers that contribute to a horrible hangover.
Photo by: andronicusmax age roughly at six per cent—you’re still drinking the around the same amount of alcohol. That being said, it’s not a good idea to mix beers anyway. Stick to one brand throughout the night and it will be easier to keep track of the amount of alcohol you’re taking in (and we all know how hard it is to do math after a couple of beers). Associate professor of pharmacology at the University of Toronto Dr. Larry Grupp also suggests staying better hydrated while you’re enjoying a few pints. “Every so often, take a sip of Gatorade.” Drinking a sports drink will help replenish the electrolytes you’ve lost from the alcohol, which will help prevent a hangover.
and be absorbed into the bloodstream, says Dr. Lanigan. She suggests eating foods that are loaded with complex carbohydrates (think brown rice, quinoa, rye bread and vegetables). “You’ll also want to load up on healthy fats, such as avocados, nuts, eggs, and fish, to help line the digestive system and slow down the rate of alcohol absorption,” Dr. Lanigan says.
There’s no definitive way to prevent a hangover completely, but there are some things you could do to lessen the side effects of a hangover once the damage is done. Long time brewer and technical Dr. Lanigan says it’s a common misconadvisor for the Ontario Craft Brewers, ception that having a greasy meal can Mark Benzaquen (who has a degree in cure a hangover. “There’s already a lot of biochemistry) explains that hangovers digestive irritation, and if you add a big are a result of dehydration. “Your body Naturopathic doctor Aisling Lan- fatty meal, it would be harder to digest,” needs a certain percentage of water and igan says it helps to just break for H20. she says. “The reason why you’re craving alcohol replaces the water in your body,” “Drink a glass of water for every glass of fatty foods is because your blood sugar Benzaquen says. He says that while you’re alcohol you’re having,” she says. Not only is low, and that’s because of the drinking sleeping off a night of too much fun, the will it help prevent dehydration, it will the night before,” Lanigan said. Check alcohol in your system forces the water also slow down your rate of drinking, she out our sidebar for some practical tips on out of your body through sweating (not explains. surviving the morning after. to mention middle-of-the-night trips to the bathroom). If you really want to better prepare The most important thing to know for a night out, it’s better to have a subabout drinking is how you personally It also doesn’t matter if you drink stantial meal before drinking. Consumreact to alcohol. Hangovers are like finsix light beers with the alcohol pering complex carbs at lunch and dinner gerprints; no two fingerprints are alike. centage roughly at four per cent, or five means it will take longer for the alcohol Know your body, know your limits, and regular beers with the alcohol percentto break down in your digestive system drink responsibly.
14
Beer & Business
Brewing with the big boys By Geremy Bordornaro
Bar at Leftfield Brewery
Craft beer has its root in what could politely be called ‘grassroots.’ The many breweries that have popped up in Canada all come from very humble beginnings. Real people with recognizable faces set-up shop, whether it’s through becoming a contractor or risking it all in a distillery for themselves. The scene is uniquely indie. In Ontario there are at the very least 150 craft breweries who have thrown their coin and sweat into the business. The market has increased exponentially over the last 6 years with craft beers gaining more and more market share.
With the news that Mill Street Brewery had been purchased by Labatt’s the threat of these ‘three companies’ seems all the more omnipresent, and lucrative, in Ontario. With the cutthroat tactics at their disposal this may seem like an uphill battle for some but the more prominent local breweries seem to have more steady ground to stand on. Left Field Brewery is a name often spoken of when it comes to Toronto based crafts. Their baseball themed brew catches the attention of the layman by being eye-catching and unique.
The industry is taking off like a speeding train. The question is what could possibly see this growth halt. The answer is not necessarily that the growth will stop, but that it and the whole industry may be swallowed whole. Chris Schryer is a certified beer-geek. He writes about craft beers on his website ‘Toronto Beer Blog’. He thinks that the biggest possible threat comes from the mega-corporation. “In Ontario we built an industry that benefited multiple brewers. We ended up ten years ago with a system that only favoured three companies,” he said. “In Ontario we don’t want to hurt their sales! These are multi-billion dollars. But we don’t give a leg up to these companies with 3 staff members and thirty thousand dollars. These companies are giant and they are ruthless.”
Left Field brews just south of the Danforth, near the Greenwood TTC Yard, neatly tucked away on a sidestreet where the quite hum of the machinery can be heard. Mandie Murphy is one of the co-founders of Left Field. She feels that a lot of the smaller breweries will not be able to keep up. “We’re in a situation right now where most breweries cannot keep up with the demand and can’t keep up with growth...” she said. “It would take significant capital to be able to reach a really wide market.” Simply put due to a lack of funds most craft beers would not be able to push out of their more local market.
15
Though even if they were able to reach they would still have to pay up for the big corporations. Ben Johnson is the beer writer for BlogTo and runs his own website by the name of Ben’s Beer Blog. He says that the smaller
craft breweries may be screwed trying to fight their way in. “You have to pay to the biggest beer companies to even get in stores...” he said. “... The big guys play politics and they have money to throw around. And they’re doing so to an extent that hampers craft beer.” However, new avenues of sales may end up being a saving grace for the independent craft beers. “With the introduction of beer in grocery stores craft beers would be reaching a new market place,” Ben said. “There will be a minimum for craft beers though it may be difficult to level the field between some of the bigger craft beers.” Mandie has full the full confidence in the strength of the Ontario beers in face of adversity. “I think the quality of Ontario-craft beer is very good and very high and I sincerely to see that continue.” While Chris thinks that a younger, more discerning, consumer will ultimately turn their back on the big companies by ‘voting with their dollars.’ Ultimately with such growth it would be hard from a big-business standpoint to see the success of craft beer and not want to get into it. We’re seeing more and more pressure from large industrial giants on small businesses that up until recently had only been concerned about their local competition. So what does the future hold for our beloved craft beer? The looming threat of unknown suits could prove to be a difficult hurdle for some upstarts to get over. Due to changes on the horizon we can only see what will happen. ...
Feature
Passionate for craft beer? Time to brew it yourself! By Jonathan R. Costa
Brewing like a chemist in no time Are you a loyal and passionate craft beer enthusiast? Does your passion for craft beer surpass simply enjoying a refreshing pint, and leads you to daydreaming about one day mastering the timeless art of brewing? Have you ever pictured your name or/and face on the label of a bottle? Well, here at The Craft we have just the answers you’ve been looking for. Homebrewing is a rapidly growing practice in the city of Toronto and the province of Ontario. There are currently seven home brewing stores in the city of Toronto alone. These stores provide beer lovers with the necessary ingredients, equipment and the right opportunity to take matters into their own hands. “There’s nothing like it, I love brewing my own beer. I’m in my own home, by myself, producing something I have always held a special admiration and appreciation for in my life. It’s a great experience (you know, when the beer actually comes out good),” says George Pereira, a Toronto native who has been homebrewing for over 7 years. “It’s not easy, but when you learn how to get it right, you will want nothing else. You’ll be not only proud of the taste and recipe you just mastered, but proud of yourself. My family has even nicknamed
me as the alchemist, and they’ve learned to expect bottles of my creation for Christmas and their birthdays.” Nick Zubacs, 44, is the owner of Brew North, a homebrewing shop situated on Queen Street West which recently opened in February of this year. According to Zubacs, homebrewing is a culture that will remain on the rise for years to come. “It’s a growing hobby. It’s both a result of a backlash against the corporate brewing ownerships, but also a larger whole food movement. People want to brew their own beer, their own way, to their own liking. It’s a way to feed their passion and provide independence. Zubacs encourages all beer lovers to join the movement, and give the practice a try at least once in their life. “Just go for it, if you really love beer no other will taste as good as your own, from your own hard work. We all have that empty room or corner at our place that is not being used for anything. Get a starter pack, make use of that space and practice what you are passionate about, join the craft beer movement. Within three weeks to one month you will have your own beer to share with your friends, loved ones and with yourself.”
Beer Canada also encourages the practice, although warning homebrewers to take the necessary precautions to ensure no harm is inflicted on the health and safety of the recipients of the final product. “There are very few safety or health concerns when it comes to homebrewing, but we still like to remember anyone to take the necessary precautions, just in case. Make sure you disinfect all of your equipment and materials and be careful with carrying large quantities of boiling liquids. Other than that just watch out for molds or bacteria in your batch, which will make you beer undrinkable, although most parasitic organisms struggle to survive in beer due to the low PH in its composition. Take the necessary steps and the brewer, the drinkers and the beer will be fine.” After some research, our The Craft team was able to gather a list of the necessary equipment, and the necessary steps you will need to follow to brew your first batch. Good luck, and for the love of beer, get brewing already.
Head over to pages 17 & 18 for the DIY home brewing Step by Step instructional
16
DIY Home Brewing Parts By Jonathan R. Costa
Equipment you’ll need to brew your first batch: Part: Price: - 5 gallon steel pot $45-$50 - Bottling bucket $20-$25 - Fermentation bucket or glass carboy $15-$20 - Phil’s False Bottom $40-$45 - Tubing $1 (per inch of tube) - Stopper $2 - Clamp for the tubing $5 - Auto-siphon- $10-$15 - Hydrometer $10-$15 - Glass beer bottles $20-$25 (per 12x650ml bottles) - Caps for the bottles $1 (per cap) - Capper $20 (for twin lever capper) - Bottling wand $5 - Iodophor (for sanitizing) $8 (per 120ml bottle)
17
& The Step by Step Step by step instructions of how to brew your own beer: Step 1: Turn on your burner and heat the water. Heat 1 quart of water per pound of grain. You can either use your kitchen stove or a dedicated outdoor burner.
Step 2: Heat water to 160 degrees. Once you reach this tem-
perature, add your grain. This is called “mashing in” and the consistency should be that of thin oatmeal. Once grain is added temperature will drop to around 150 degrees.
Step 3: You will want to maintain the temperature of your
mash between 142-160 degrees for 60 minutes. Stir every 10 minutes or so and take temperature readings from multiple locations. Get it up to temperature, and then put a lid on it to keep in heat. The hotter you mash at, the more body your beer will have due to higher temperatures producing more unfermentable sugars.
Step 4: Heat up the mash to 170 degrees Fahrenheit, while
Step 8: Once you’ve passed the hot break you can now add
your bittering hops. Start your timer here and your boil will last 1 hour.
Step 9: At 45 minutes into the boil you will add your flavoring hops.
Step 10: At 55-59 minutes into the boil you will add your
finishing hops (aka aroma hops). This addition will leave all the volatile oils in the beer. This will be the hop smell you get.
Step 11: Once your boil is
complete, you want to cool your wort as fast as possible. A tub or sink full of ice water will achieve this. Cool your wort to 65-75 degrees according to the strain of yeast you are utilizing.
<a href=”https://creativecom-
stirring constantly to prevent the grain from scorching. At 170 mons.org/licenses/by/2.0/”>(license)</a> degrees, you end the process where the enzymes convert starch into sugar. Step 12: Once your wort is cool, transfer your wort to a carboy or fermentation bucket. During this step, pour a little into a tube and check your Original Gravity (OG with a hydrometer. Step 5: To begin the sparge process, convert your bottling The gravity is a measure of how much sugar is dissolved in the bucket into a lauter tun. How to build a lauter tun: water of your wort. a) Insert Phil’s False Bottom attached to stopper and hose b) Fit stopper to hole in bottling bucket c) Clamp off hose Step 13: Add yeast to your wort, aerate vigorously and secure a blow-off tube into a bucket of sanitizer. You are now fermentStep 6: First, you will add 170 degree water to your lauter tun, ing your beer.Leave your beer alone until you hit your Final Gravity (FG) (two weeks is usually a safe bet on beers under filling to at least 3 inches above the Phil’s False Bottom. This 8% abv). If you think you’re close, use a sanitized auto-siphon will help prevent a stuck sparge. or beer thief to take a sample and check gravity.
Step 7: It’s time to brew! Keep boiling until you hit your hot
break. You will know you’ve hit your hot break as the wort will foam, hence you may need to reduce your heat slightly to avoid boil over. After a few minutes the foaming will lower. Continue to stir occasionally throughout the boil.
Step 14: For 5 gallons of beer, dissolve 2/3 of a cup of white
sugar in just enough water to leave no sugar grains, and boil for 10 minutes. Add this solution to your bottling bucket. In primary fermentation, the yeast converted all the fermentable sugar into alcohol and carbon dioxide. This carbon dioxide just escaped into the air, though. Adding this little bit of sugar will give the yeast some more food, which will provide them with the fuel to produce more carbon dioxide. Because you will cap your bottles of beer so that air can’t get out, this carbon dioxide will carbonate the beer.
Step 15: Once the sugar is added, use an auto-siphon to si-
phon your beer into your bottling bucket. Once all your beer is in the bucket and the sugar is evenly dispersed, you can begin bottling. Insert the bottling wand into each bottle and fill. You’ll want about an inch of space left after you pull the wand out. Do a few and you’ll get the hang of it. <a href=”https://creativecommons.org/censes/by-ncsa/2.0/”>(license)</a>
Step 16: Wait 1-2 weeks or so and open a beer. If it hisses and
if it foams you have just homebrewed your own beer. Sit back, drink and enjoy!
18
Beer & Community
Eggs, milk and a case of 24 By Nolan N. White
The age of buying your beer at a local grocery store is soon upon us, and what a glorious time it will be. Soon, there won’t be any need to stand in a crowded line at the beer store before the long weekend ahead. You won’t even have to make two trips— beer will be just a few aisles away from BBQ fixings and other weekend essentials. The government of Ontario made the announcement that beer sales in the province will be expanded to include grocery stores that meet certain criteria set forth in new legislation. The legislation rules state that 20 percent of shelf space must be set aside for local craft brewers, an announcement that stands to give craft brewers more exposure than ever to the market. Phil Cacace, owner of Tallboys Craft Brewery and the Wenona Craft Beer Lodge, says this new retail opportunity is huge for craft brewers. But, he says,shelves are still going to be dominated by the three major breweries: Sapporo, Anheuser-Busch InBev, and SAB Miller. “Labatt Blue and Molson Canadian will probably have big displays. There will be a craft beer section, but I’m guessing it will be the about the size of the organics section—around five to 10 percent of the shelf space,” says Cacace. While the ownership of the Beer Store in the hands of three of the largest competitors in the Canadian market has been a concern for brewers and consumers alike According to Peter Chiodo, owner and Brewer of Flying Monkey Craft Beer and Chair of the Grocery store committee for Ontario Craft Brewer. This new playing field may still yield benefits to local brewers.
19
“With the beer store being owned by Molson, Labatt and Sleeman The Beer Store in itself was never set I think that being in grocery stores up to be a shopping experience, it was, will level the playing field where there come in, pick up, and leave and with is going to be an opportunity to truly little variety in product. compete at shelf in a neutral environment.” Said Chiodo. He continues. ”The big thing is the lack of apparent consumer choice when you walk into the store, if you don’t know about all the small brands, don’t have the time to look at a wall of hundreds of hundreds of beer labels it becomes almost daunting and are forced to make your choice quickly.” Said Peter Bulut, President of Great Lake Brewing.
”The big thing is the lack of apparent consumer choice when you walk into the store, if you don’t know about all This too change to cater to &may Community the small brands, don’t Beer craft brewers as well as consumers as have the time to look part of the new changes the Beer Store also have to save 20 percent of at a wall of hundreds will their space to smaller scale craft brewof hundreds of beer la- ers. bels it becomes almost A change that is seen mostly as daunting and are forced positive however for some may still not be fast enough according to Phil to make your choice Cacace. quickly.” “The major three breweries Peter Bulut, President have a strangle hold on the way we consume, on the way we see alcohol of Great Lake Brewing. in this province, it’s a major issue. It’s
“Craft beer is growing by double digit numbers in Ontario so there is enough room for everybody to compete. And really what you are looking at though is another outlet. You looking at taking it from 1200 retail outlets to 1600 retail outlets, so you’re getting almost a 25% increase in the availability so for us as craft brewers this is beneficial we need more places to sell craft beer.”
probably not going to change anytime soon, there’s a lot of red tape involved.
Our laws are antique. The same laws that are in place now have been in place right now have been in since prohibition ended. It’s a bit of a joke, I’m glad to see that there’s more beer in grocery stores but we’re living in the 30’s.”
Beer & Entertainment
Beer and Ladders By Geremy Bordornaro
Chess pieces and board When you think of a typical bar, you probably think dim lighting, good food and music too loud to have a conversation over. Some bars offer a cozier, intimate feel, while others are more open and energetic. But what about the bars that offer something a bit more? What about throwing board games, ping-pong, pinball or arcade cabinets in the mix? Well in that case you end up with a winning alternative to the traditional bar. And it’s one that’s starting to take its hold in the heart of Toronto. On College St. just a few blocks west of Bathurst, you’ll find Snakes and Lattes’ second and newest location. The booming business was originally established in [year TK] as a cafe that allowed customers to meet up and socialize over a selection of board games available for rent.
and Lattes, thinks it’s no coincidence that Toronto has seen so many alternative bars pop up in recent years. “I’ve always found Toronto to be a city that is desirous of human connection but can simultaneously be very standoffish,” he says. “So [bars like ours] create a space where you can connect with other people but you’re protected by the board game.” Farther west on College St. is Night Owl, a bar dedicated to its namesake patrons. The venue is a throwback to simpler times, filled with arcade and carnival-style games, that infuses a little bit of the new with its modern Toronto-themed drinks and music. Owner Braden Rubinoff chose Little Italy for the bar’s location.
Though the area has not historically TK, he sees unique new shift in how people TK years later, the owners decided to are getting their entertainment in Toronopen a second location, Snakes and to. Nightlife is moving north and west, Lagers, that would feature a selection of he says, away from the fashion district. craft beers on tap. The new location was a “People aren’t looking for the monster big success—too big, in fact. The demand night clubs anymore, just good, intimate quickly became overwhelming for such places.” Rubinoff thinks that the reason a small location and the venue had to people are attracted to alternative bars relocate to a new, roomier home in [TK with that offer more social activities is neighbourhood]. The board game estab- due to the often-antisocial ways we belishment has recently reintroduced craft have in groups now. beer to both their locations. Aaron Zack, beverage program coordinator for Snakes “Because of social media, a lot of people
can find the typical bar experience kind of intimidating,” he says. “If you’re at a bar, it can feel awkward to go up to someone and say, ‘Hey, do you like pinball?’” he says. “But if you’re in a place like Night Owl, you already have something in common that you can talk about.” Though Twitter, Facebook and Instagram allow us to stay connected with each other constantly, it doesn’t provide a substitute for socializing. The need for face-to-face interaction tends to trump all, Aaron notes, and this type of social setting offers visitors a great opportunity to “reconnect” with others. Mike Stulberg, creator of Toronto’s Craft-Beer Passport, a tour and discount service for craft beer serving bars across the city, includes a growing number of alt bars in his program. He sees the alt bar as a good thing for the future of craft beer and the city. “I think it’s a great thing,” he says. “For me, those bars that have activity are great. It’s all about fun.” So the next time when you’re looking for a cool place in Toronto to have a drink and have some fun you’ll be able to get in a round Pac-Man or play a brisk game Risk while supporting a worthwhile local phenomenon.
20
THE CRAFT Special AMSTERDAM BREWERY
STEAM WHISTLE BREWING
Drafts Offered
Drafts Offered
- (416) Urban Wheat - Big Wheel Deluxe Amber - Boneshaker IPA - Framboise - KLB Cream Ale - KLB Nut Brown - KLB Premium Pale Ale - KLB Raspberry Wheat - Natural Blonde Lager - Nut Brown Ale FLYING MONKEYS CRAFT BREWERY
Drafts Offered
- Antigravity Light Ale - Flying Monkeys Amber Ale - Hoptical Illusion Almost Pale Ale - Netherworld Cascadian Dark Ale - Smashbomb Atomic IPA - Stereovision American Kristall Wheat BARLEY DAYS BREWERY
Drafts Offered
- Harvest Gold Pale Ale - Loyalist Lager - Wind & Sail Dark Ale
21
- Steam Whistle Pilsner BLACK OAK BREWERY
Drafts Offered - Black Oak Nut Brown Ale - Black Oak Pale Ale Junction Craft Brewing
Drafts Offered
- Local Option Lager - Bohemian Pils - Conductor’s Craft Ale - Schnellbahn Festbier - Night Train Dark Ale - Dark Matter Black IPA - Achterbahn Dunkel - Stationmaster’s Stout - Tracklayer’s Kolsch - Bahnhofzoo Berliner Weisse - Brakeman’s Session Ale - Wet-Hopped Imperial Pils
BEAU’S ALL NATURAL BREWING CO.
Drafts Offered - Beau’s Lug Tread Lagered Ale
What’s On Tap? LAKE OF BAYS BREWERY COMPANY
NIAGARA COLLEGE TEACHING BREWERY
Drafts Offered
Drafts Offered
- Crosswind Pale Ale - Rock Cut Baysville Lager - Spark House Red Ale
MILL STREET BREWERY
Drafts Offered
- Ambre de la Chaudière - Bob’s Bearded Red - Mill Street Belgian-Style Wit Beer - Mill Street Cobblestone Stout - Mill Street Coffee Porter - Mill Street Extra Special Bitter - Mill Street Frambozen - Mill Street IPA - Mill Street Lemon Tea Beer - Mill Street Original Organic Lager - Mill Street Pilsner - Mill Street Portage Ale - Mill Street Stock Ale -Mill Street Tankhouse Ale -Valley Irish Red GREAT LAKES BREWERY
Drafts Offered
- Crazy Canuck Pale Ale - Devil’s Pale Ale 666 - Golden Horseshoe Premium Lager - Red Leaf Smooth Red Lager
- 1812 Butler’s Bitter - Brewmaster Cherry Pilsner - Brewmaster IPA - Brewmaster Stout - Brewmaster Strong Ale - Brewmaster Wheat - First Draft Campus Ale - First Draft Campus Lager WELLINGTON BREWERY
Drafts Offered
- Wellington Arkell Best Bitter - Wellington County Dark Ale - Wellington Imperial Russian Stout - Wellington Iron Duke Strong Ale - Wellington Special Pale Ale - Wellington Trailhead Lager - Welly Pub Pack
Black Creek Historic Brewery
Drafts Offered - Dark Ale - Pale Ale - Porter
22
Connect with THE CRAFT @ Facebook.com /thecraftmag2015
@thecraftmag15
@thecraftmag15
http://thecraftmag2015.wix.com/ pub-and-bar-menu