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Contents
04 07 10 12 14 17 18 20 62 63
BREWER VS BREWER: THE ESTATE-GROWN HOPS EDITION
COLLINGWOOD'S BREWING GOOD
THE LIFE OF A FUTURE BREWER A DIAMOND IN THE ROUGH: ST. VERONUS CAFE THE ORLEANS CRAFT BEER FESTIVAL IS BACK! STYLE SNAPSHOT: VIENNA LAGER
RECIPE: DILL PICKLE DIP PIZZA
Breweries by Region
KAWARTHAS,
EASTERN
COTTAGE COUNTRY
NORTHERN
So far, 2024 has been a pretty wild year for craft beer in Ontario. As I write this, it’s the day before our print deadline and I’m still trying to figure out exactly how to represent the amount of change taking place on some of the maps. We try to bring you up to date information so that you can go and visit taprooms with complete confidence.
And, given the quality of the beer in the taprooms across the province, that confidence is warranted. Just check out our Brewer vs Brewer column with Quayle’s and Paris.
In this issue, we’ve got some new faces. Mel Iads relates to us the story of the Orleans Craft Beer Festival and its resilience in the face of hardship. Mark Hajek strode purposefully around Collingwood, trying a number of beers for your benefit, which isn’t really a hardship. Max Morin went to Peterborough to check out the legendary St. Veronus. Ceridwyn Thibert relates her experiences at Niagara College and the journey towards being a professional brewer. All this and a recipe for Waterloo’s Dill Pickle Dip Pizza in this issue of The Growler.
I’m probably going to go lie down for a while.
—Jordan St. John, editor
Brewery Details
GROWLER FILLS
BOTTLES / CANS
BEER FOR SALE ONLINE
TASTING ROOM
ON-SITE KITCHEN OR FOOD TRUCK
TOURS
DOG-FRIENDLY
GLUTEN-FREE BOOZE OPTIONS
Availability
B – brewery taproom
L – licensed establishments, pubs, bars and restaurants
LC – LCBO
TBS – The Beer Store
Suggested Glassware
STANGE
Kolsch
Alt
Gose
PILSNER
Lager
Pilsner
Witbier
NONIC PINT
Pale ale
Stout and porter
Most ales, actually
WEIZEN
Hefeweizen
Weizenbock
American wheat
TULIP
Saison
Double IPA
Strong ales
GOBLET
Dubbel
Belgian strong
Tripel
SNIFTER
Barley wine
Quad
Anything funky
Brewer Brewer vs.
THE ESTATE-GROWN HOPS EDITION
by Jordan St John
At the beginning of the Modern Era of Craft Beer in Ontario, the province’s breweries had a lot of catching up to do with their counterparts in the United States. Until 2012 there was no reliably available IPA on shelves at the LCBO, and breweries that had survived the 2000s were apprehensive about experimentation and branching out into various styles of beer.
Fast forward to 2024 and not only is the range of beer styles in Ontario as diverse as any on the planet, but some breweries have taken it upon
themselves to go the ultra traditional route of growing their own ingredients. While some like Avling and Couchiching have rooftop gardens that contribute to their kitchen and brewery, others like Meuse and Mackinnon plant acres of barley to be custom malted, creating entirely bespoke beverages. For a few estate breweries across the province of Ontario, this means having a functional hop yard and varieties of hops that contribute to the flavour and aroma of the beer they produce.
We sat down with Scott Bohanna Martin from Quayle’s Brewing Company in Oro-Medonte and Christian Von Der Heide from The Paris Brewing Company in Paris, Ontario to get a sense of what works, what doesn’t, and how they use their painstakingly grown hops.
The Growler: Can you tell me a little bit about your brewing background?
Scott: I came to Canada from Australia and then I became a brewer. I was working at Russell for five years in B.C. Then I was at Steamworks for a couple years as well. I did a year in New Zealand in the middle of that, just to spend a year away, and then came back and went to the Renaissance yeast lab for a couple years in B.C. And then, yeah, I've been at Quayle’s for four years.
Christian: I consider myself a master brewer and beer sommelier, but I would say the main difference in my education is that it's very long. I started very early. I started at the age of 15, so this year is my 39th year in brewing, fermenting, distilling, and making crazy stuff. (Ed note: the number
In the foreground, hops in peak august. In the background, Quayle's deceptively large Musical Barn.
Photo courtesy of Quayle's Brewing Company
of credentials is so prodigious that I’m summarizing for space: Augustiner, Weihenstephan, Guinness, Brunswick Bierworks, President of the European Brewing Convention, President of Siebel.)
The Growler: What was it that attracted you to the idea of working with hops that are grown for the brewery?
Scott: I've always been into farmhouse beers. So I think it was always like a dream to be at a farmhouse brewery, even though it was never going to be a reality to just make farmhouse beers. But there's still something about being on the farm and, you know, the connection with the hops means that you get to make farmhouse beers.
Christian: I'm kind of overproducing for my own needs, and so our hop farm is not meant to be the highest yielding hop farm, that's not a criteria, it's about the quality, and also for me my philosophy, and maybe you understand it from my upbringing and my career, is to make all the key ingredients yourself.
We had about two years prior to us opening the brewery, we already had our hops planted, cultivated, and acclimatized on our five-acre hop farm in Paris.
The Growler: What varieties of hops are doing well for your brewery?
Scott: Our biggest variety is Cascade. That's the one that's in that Saison. We have Centennial, Triple Perle, Willamette, and also Sorachi Ace. We grew a little bit of everything and then we always try and incorporate the appropriate farm grown version of that hop into that beer.
Christian: We got seven varieties, and we picked the seven varieties not knowing necessarily how, from a climate perspective, they would develop, so it wasn't seven because we need seven, it wasn't seven because we knew exactly what we want, therewas kind of an experimental element to that, and I picked the varieties based on having some dual hops, meaning providing both bitterness and aroma, and having some more vintage varieties and some obvious varieties, and we only went with non-proprietary varieties. Because you have to. I have Triple Perle, Chinook, Centennial, and Cascade.
The Growler: With the hops that you’re growing yourself, is there enough to produce all your beer? Are there styles where you use hops from outside the farm?
Scott: We still use a lot of hops from outside the farm. I don't think we'd be able to keep up with the brew system. (ed note: Quayle’s has a 30 BBL and a 10 BBL system.) German Pilsner is mostly German varieties. Our big American beers, like our West Coast and East Coast IPAs are typically 50 to 95 percent Yakima brewing hops. It's all a bit of a game.
We're always just trying to figure out what works best for each beer. But importantly, you can taste the hops that are grown on the farm. I mean, they're an integral part of the beers that we’re making. Probably the most interesting beers that we have that include our hops are the ones that have roughly 50 percent farm grown hops, because they're usually quite hop-forward beers. But then we'll also incorporate something like Talas or
LEFT. Christian and his brewing team on the deck at Paris Brewing. Photo courtesy of The Paris Beer Co.
TOP: Scott Bohanna Martin poses with the 10th annual ON Hop award. Photo courtesy of Quayle's Brewing Company
like YCH hops in there to try and create an interesting balance.
Christian: We were successful from year one. We had no crop failures, all varieties did well in the end, not all varieties are relevant, and we're using 100% and always did 100% of our beers with our own hops, and the thought process there is, our hops may not always be everything, and I hesitate to say not always the best. What I'm trying to say is we stand behind our hops, and it is what it is, so that means if I brew a beer and that hop, due to its Ontario provenance differs from the hop aroma that that same hop has in a more famous growing region, so be it, and that will be just part of the signature in our beers.
The Growler: What does it mean for the brewery and for you that you are able to instill a sense of place?
Scott: I think especially, you know, getting into summer when people can actually see the hops starting to pop up, the questions start coming, like what are those? A lot of people that come here have no idea what we're doing. They're always very curious, but it means that you have that instant connection to what the beer is. I know a lot of other brewers have a hard time using local hops and I think it's just a lot easier for us to incorporate into our story of what the farm is.
We try to use a lot of hops for fresh hop beers during harvest season. Typically we do like a whole tap takeover thing where we take a lot of our core beers and we'll do fresh hop versions of them. We're trying to use up as much as we can fresh off the bine just because we don't have to pay for all the processing further down the line.
Christian: It's always been one of my dreams and visions to be complete and authentic and really create, in a certain way, your provenance, flavour DNA, and beer architecture out of that, because the world does not need another brewery, the world does not need another restaurant, so why would anybody need another brewery, why would anybody need amongst millions of craft brewers another craft brewery ultimately, if you're not trying to find a different purpose, if you're not trying to do something that has a deeper meaning?
It's the experience, and experience is not marketing. Marketing is about perception and feeling, possibly the feeling of value or exclusivity, but experience is the real thing, including the marketing. So when you think about the dilemma that craft brewing is going through, is that the experience isn't there for some, and a higher percentage.
Why? Because they're all brewing Hazy IPA with Mosaic, Simcoe, and Amarillo, or Citra, and then they're all making the same thing, and then add a comic label to it. There's no raison d'etre for it. For the consumer, it doesn't matter.
I've been doing this for 39 years and I feel like it's still day one. It tells me that whatever you do in life you can do it with meaning and meaning can be very different. Barnyard Bully Double IPA is kicking ass. And it's kicking ass winning medals without having the other varieties. Proud is maybe the wrong word, but I'm happy. j
Like an artichoke, the stuff you want from hops is at the bottom of each petal. Yellow goodness. Photo courtesy of The Paris Beer Co.
During harvest, you have to steer between the bines, as they do here at the Von Edgar Hop Yard. Photo courtesy of The Paris Beer Co.
Collingwood's Brewing Good [...pretty great, actually]
by Mark Hajek
Nestled snugly on the shores of Georgian Bay, Collingwood might be more renowned for its skiing escapades and scenic hikes, but let me tell you, my fellow beer enthusiasts, there's more to this place than just picturesque landscapes, and silken slopes. After your late morning spring ski-runs, as the noon sun sits high over Blue Mountain, it's time to dive headfirst into Collingwood's bubbling beer scene.
Picture this: four breweries serving a total population of almost 27,000. That’s a brewery for every 6,700 people. Considering that the national average is closer to 4.5 breweries per 100,000 it is entirely appropriate, in my humble opinion, to call Collingwood a beer haven!
Each of these breweries boasts its own unique flair and flavour. From cozy tap rooms to bustling brewpubs to major venues, this town really does have it all. As brand loyalty takes on a new grassroots definition, the Collingwood beer scene has aced the need for relaxed third spaces, and makes it really easy to enjoy a tasty beer with a great vibe.
While there are plenty of places on the way to and around the Collingwood area, let’s take a look at the four main breweries in the city.
Let’s start our beer adventure with a visit to Side Launch Brewing Company. With well-versed staff, some pretty cool décor in their taproom and beer garden, and a space the size of a small shipyard housing their impressive brew house,
On the way into Black Bellows Brewing Company. Mark Hajek photos
this brewery pays homage to Collingwood's maritime past and craft brewing history.
It’s not all about the nostalgia; their brews are as impressive as they come. Head Brewer Bernardo Zamora’s experience is extensive. With a Masters of Science from the University of Munich in Brewing Tech and a wide range of international brewing experience, Bernardo, along with brewing specialist Jasmine St. Pierre and their teammates, makes the best of science and alchemy by offering up some wonderfully balanced beers.
Side Launch Wheat is alive and, well, aged in beer history as an OG Ontario classic. First developed and brewed by the Canadian Weiss Bier
Whisperer Michael Hancock, of Denison’s, in the late 80s, Side Launch Wheat is still approved and enjoyed by Hancock himself from time-to-time at the taproom bar.
Recently acquired by Equals Brewing in London, Ontario, Side Launch has remained a leader in the area with its commitment to the high standards of craft brewing. With a solid new brand identity and a renewed energy, Equals has been supporting the Collingwood team, and not ‘fixing what ain’t broke.’ Side Launch’s mission remains the same— to put the passion into every tank and make great beers, with strong commitment to community. Whether you're craving a Helles-style Mountain Lager, the juicy haze of an Any Day Session IPA bursting with citrusy hops, or a Vanilla Porter that’s perfect on the porch on a cool evening, Side Launch has got you covered.
Next up, head over to Northwinds Brewery, where the motto is simple: Beer, Food, and Community. They deliver on all fronts, and at both locations, with two brewers: head brewer Andrew Rose brews from the downtown location while brewer Alex Mullaly works her magic at the Blue Mountain locale, featuring twenty four taps of originals and local favourites.
The classic Crowded Camper APA has a great copper tone, a touch of lemon and a piney finish, making it super drinkable. Monkey Suit Irish Stout is perfect for a cooler afternoon with a slightly sweet chocolate presence and its dry, clean finish. Their menus are packed with hearty pub fare and a rotating selection of Northwinds brews. Andrew’s been brewing for years with an
Just a short runway for this flight at Northwinds Brewhouse & Kitchen.
Side Launch Brewing Company is one of four keelstones of brewing in Collingwood, launching their beers first in 2014.
infectious energy that makes you want to try the whole line-up.
No trip to Collingwood would be complete without a visit to the Collingwood Brewery. Off the beaten path and tucked away, this hidden gem is a favourite among locals and visitors alike. Their emphasis is on beer and comfort. Head brewer Chris Freeman and his team have created a unique little oasis for people to gather for beer and quality hang time. The dog-friendly, outdoor beer garden and patio bar transforms to become the largest outdoor music venue in the area.
Taproom and events manager Scott Smith really has his hands full with an impressive line-up of fun events throughout the spring and summer, including supporting the Georgian Triangle Humane Society’s Walk for Pets with their Happy Pils collab, as well as hosting Carnival North in August, which will feature an exclusive Carnival North Lager.
With all of this going on, a casual if not intimate backyard vibe is still on deck with quiet time for slow sipping. From their flagship Downhill American Pale Ale to the Backcountry Black Lager, or the Freestyle ‘Orange Ya Glad It’s Honey Wheat,’ made with local Georgian Bay wildflower honey, there's always something new on tap at Collingwood Brewery.
For dinner and another great vibe to close out the day, make your way over to Black Bellows Brewery. Near downtown Collingwood, this brewery offers up another great experience from within their refurbished historical site. As you approach the building on the corner, you’re likely to feel a bit of
déja vu. You’ll see iconic features of the building that telegraph a time gone by when steel, tools, and machinery lived large. This very cool building was once home to Dev’s Auto body, and was the site of the town’s longest running blacksmith. Black Bellows taproom pub atmosphere definitely plays on the cozy side with a great menu, easy to pair with their beers for a solid taste experience.
Head brewer Peter Braul says, “It’s not ever good enough!” when it comes to brewing their fan favourites. Whether it’s their juicy Big Buck NEIPA or the classic Helles, El 9 Wye, aptly named for the postal code. Black Bellows also makes a terrific Light Lager featuring all-Ontario ingredients. My personal faves are their Munich Dunkel, Schlossbier, and then there’s the classic homage, FAB, a Dortmunder Lager that pairs perfectly with their pretzel braids.
Don’t think that you’ll necessarily be in for a super chill evening, as Black Bellows is a hub for regular concerts, choirs, trivia nights, all with rotating art installations to keep the look fresh. You’re sure to feel good spending some time absorbing the vibe at this unique spot.
In Collingwood, the indie beer scene extends beyond the breweries’ walls. Collingwood plays host to a ton of festivals and events throughout the year. It's a beer lover's paradise that's not to be missed. If you want to go deep on sampling and you’re concerned about safety, Ubers and cabs are an option. For best results, check out The BeerBus Co. for a public or private tour. j
Check out the online version of this story for a listing of spring and summer beer events in Collingwood.
Cheers from Chris Freeman and the dedicated team at Collingwood Brewery. Photo courtesy of Collingwood Brewery.
future brewer The life of a
The transition from beer enthusiast to brewmaster
by Ceridwyn Thibert
Iwas sixteen when I decided to become a brewer. Well, maybe we’d have to go back further to when I joined my mother on take your kid to work day. She happened to work at Waller Street Brewing managing their social media/barrel program, so at just thirteen I learnt about the process of brewing from grain to bottle in their small square footage. They have since closed, but it was there that I told my mom: “Wouldn’t it be cool if you could go to school for this?” and she answered “Well, you actually can.”
Fast forward a few years later, on a family trip around southern Ontario. My craft beer loving parents were once again visiting every brewery they could manage. We’d grown accustomed to this over the years, but one stop was unique in the Niagara region. My parents had taken us to a college that had started teaching people about brewing and brewery management.
Jokes were thrown around: “Oh wouldn’t it be awesome if you got into this.” “We could retire and open a family brewery.” At the time, I was
in high school, why would I care? I wasn’t even sure I wanted to go to college. We went in and my parents started picking out things to try, while I looked around. I’d always loved brewing equipment and there was a little window that peeked into the teaching area. Kinda neat. As my parents were chatting away with the bartender, they started asking about the program and I found myself listening in. It actually sounded fun. I started asking some questions about what it would take to get accepted and the bartender explained that it was fairly simple. You needed a science, an english and a math credit. Plus, she added, I would have a slight advantage as they were looking for more women to participate in the course. I was sold.
I quickly made a plan to get into the program. I was accepted to start in September 2022, which made me nineteen and the youngest person in my class. Now, at this point I drank beer, but only really light beers or sours. I mostly liked the culture and community within the industry. The idea that
I could create beverages and a space that would bring people together was my driving force to this career path, fueled by the idea that by just entering into this space I could be creating change. What the bartender had told me resonated; brewing was and is still a primarily male oriented industry and I could be a small part of the work being done to make a difference.
During my time at Niagara, I designed and brewed six original recipes for various occasions. My first beer was an orange coconut wheat beer written for the pairing competition Caps, Corks, and Forks. It was well received, but I was only getting started. The grand finale was my Project Brew. We hosted our winter beerfest, and I created an ancho pepper and cacao Wee Heavy. It was a slightly sweet, rich beer with a slight bite to warm you up and ended up receiving second in judging at the event.
I found that brewing is the perfect mixture of art and science. It combines the creativity of product design with the practicality of biology and chemistry in a way that fulfills every desire you could have in a career. Add that fulfillment to professors that have practical experience in the field plus a true care for student success, as well as an institution with an overwhelming amount of opportunities provided to connect with the industry, and you have a program that has produced some fantastic brewers and brewery owners.
By the end of the program, I felt ready to take the industry head on. Going in I knew I wanted to open my own brewpub one day, but you can’t do that right out of the gate. Best to learn with someone who’d been established first. So I started looking for somewhere that would foster the love I had
LEFT: Ceridwyn (top right) and her graduatiing class celebrate a succesful course. ABOVE: Ceridwyn show off one of her original brews. Photos courtesy of Niagara College Teaching Brewery
for this from the beginning. Community matters to me, so I was looking for somewhere that would have a strong support system backing it. But honestly, it's hard to find a brewery that doesn't. So on top of that I wanted somewhere that would foster my creativity as much as possible. “The best flavor is new” is something my professor Nate Ferguson would often say, and a point of view I believe, so I knew I wanted a place with a similar mindset. With many successful brewers in Ontario already, it seemed like a competitive job market. So, I jumped on an opportunity that came up; a brewing position in Northern B.C. Now, with the endless support of my Ontario peers, my brewing journey begins. j
Ceridwyn created six recipes during her time at Niagara College Teaching Brewery. Photo courtesy of Ceridwyn Thibert
A DIAMOND IN THE ROUGH
St. Veronus Cafe and Tap Room delivers an authentic Belgiam "brown café" experience
by Max Morin
Over the years of driving up the 115 and passing through the windswept and arcane streets of Peterborough, Ontario, a single restaurant tucked away on Hunter Street always beckoned me toward its dark, wood-paneled walls: St. Veronus Cafe and Tap Room.
The moment you step past the pub’s 1890s brick facade, the Belgian beer tin tackers, golden light flooding in through large windows, and luxurious velvet banquettes take your breath away. Like its progenitors in Antwerp and Brussels, St. Veronus is a brown café; the Flemish answer to the English Pub. I argue it’s the closest you’ll get to the real thing anywhere in Canada.
“I had lived in Belgium briefly when I was a child,” explains Roland Hosier, who, with his wife
TOP: Co-owner Shannon Mak behind the bar at St. Veronus Cafe. ABOVE: Roland Hosier, co-owner of St. Veronus, beheads a glass of Vedett beer. Photos courtesy of St. Veronus Cafe and Tap Room
and business partner Shannon Mak, has owned and operated St. Veronus since 2002. “I loved the quality and variety and how integrated beer was to the culture,” he says. Hosier points to trips to Café Mort Subite and À la Bécasse in Brussels as formative. More than anything else, he says that it was drinking De Koninck, a lively Belgian Pale Ale, as a 19-year old in Antwerp that kickstarted his passion for Belgian beer.
St Veronus sports 12 taps, ranging from world class Trappist Ales like Chimay Red to the spicier but no less influential pale behemoth, La Chouffe. Dozens of bottle conditioned beers line the
fridges behind the spartan bar. Orval, Westmalle, Duvel, St. Bernardus—everything and anything under the Flemish sun. Whenever I sit down for lunch at St. Veronus, my beer—usually a bottle of Orval—always comes served in a branded Orval goblet atop a matching coaster. If anything else, it’s the simple, elegant pleasures that draw me, and flocks of regulars, here.
But, in a town where Bud and Molson still reign supreme, it’s nothing short of weird and wonderful that St. Veronus not only continues to survive, but thrive. “When I was planning this in 2001 a lot of people said it was crazy,” Hosier recalls. The competition was selling the regional and larger macro beer while, as Hosier puts it, “I was going to sell the most expensive beer that no one ever heard of.” And yet, St. Veronus was busy from the day it opened. “Peterborough has a cultural life that punches above its weight,” Hosier says. Judging by the constant mill of regulars, he’s not wrong.
The other reason for its success at the time might surprise you. Ironically, with the launch of Stella Artois, Hoegarden, and Leffe around the same period, big beer helped define the story of Belgian beer in the Canadian market and, in turn, helped Hosier reach thirsty, knowledgeable customers who would’ve otherwise moved on to the next macro-heavy pub instead of ordering something as foreign as Delirium Tremens.
After twenty plus years of business, Hosier and Mak maintain their razor sharp focus. Where beer bars in bigger cities like Toronto, Hamilton, or
Ottawa have waved the white flag and pivoted to natural wine and cocktails, Hosier’s doubled down with a food menu that’s classic cuisine à la bière (aka food made with and for beer). “Beer can fulfill what wine cannot,” describes Hosier. “Partially because of the effervescent nature of beer [but also because] the mouthfeel of a lot of beer is just a better match for these dishes,” he says.
And the proof is in the pudding, or, in this case, Seafood Waterzooi; an OG dish made with mussels, shrimp, scallops, cod, and salmon with potato, carrot, and onion in Averbode Ale and saffron cream broth. It highlights an eye-popping menu with other brasserie classics like Moules Frites, Schnitzel, and Carbonnade Flamande.
In my opinion, there’s nothing that matches the complementary dream that is Rodenbach Classic with their Flemish Pork Meatballs, which are slow-cooked in the same beer with an apple demi-glace and served with a side of divine Belgian frites. Cover your eyes, pick a beer and dish off the menu, and you’re basically guaranteed a pairing that’ll make you rethink all the cookedfrom-frozen burgers and sickly sweet Hazy IPA you’ve polished off at your local brewery taproom.
Ultimately, for Hosier, despite Belgian beer’s steep decline in Ontario, St. Veronus continues to pave its own way for one specific reason: “We’ve been able to play a part in people’s lives. We’ve had weddings and funerals here. It’s part of the community and I’m most proud of that.” j
LEFT: This St Veronus Belgian Cheese and Charcuterie Board is one of the many Cuisine à la Bière dishes on the menu. RIGHT: We recommed Table 1, a bright yet cozy spot by the window with a velvet banquette.
Craft Beer Festival OrléansThe is back!
by Mel Iads
On February 22nd, the Orléans Craft Beer Festival announced its cancellation for the 2024 season, but, in a story emblematic of the community around craft beer, managed to bounce back a week later with positive news thanks to community support.
Since the 2020 departure of Ottawa’s longest running beer festival, Ottawa Beerfest, the Orléans Craft Beer Festival is one of only a few beer events this size in the Capital region. The Orléans Craft Beer Festival is an annual event where more than twenty five Ontario breweries serve up to five of their best seasonal and mainstay beers, alongside several food vendors and, of course, wine and spirits.
What’s different about the Orléans Craft Beer Festival is the sense of community. Being an outdoor “street party” festival where vendors, volunteers and community chat over beer styles and local talent makes it an important moment in Ottawa’s calendar. It’s been called the “can't miss event of the season,” featuring musical acts on both days of the festival.
The festival also hosts a widely anticipated homebrew competition with over 100 categories, getting the local homebrewing community excited to be involved in the festivities. Awards are given to the top four finalists for Best of Class, plus the Best in Show will receive a pro-am prize to brew with a local Ottawa brewery. Last year, the winner
of The 5th annual Orléans Craft Beer Festival Homebrew Competition (2023) was Miro Sep, with Par For The Kolsch! He got to brew his beer on a professional scale with Ottawa’s own Broken Stick Brewing.
Organizers posted the exciting update, just one week after announcing the festival’s hiatus, thanks to fans banding together to put on the event.
“Where there is a will, there is a way! Although there were some valid reasons for an unfortunate cancellation announcement a week ago, thanks to the incredible support from our amazing community and dedicated volunteers, we’ve been able to fine tune a few details and we’re thrilled to announce that the festival is BACK ON. The overwhelming encouragement and enthusiasm have fuelled organizers' determination to make the annual Summer event happen once again!” says Orléans Festivals.
Because the event tries to ensure a great experience for everyone involved and give back to the community, organizers simply did not have the capacity and level of service to run the event this year. I chatted with Kevin Hurtubise, festival organizer, to get the scoop.
The Growler: Obviously we saw the sad announcement on February 22nd, that both the Orléans Craft Beer Festival and Cork & Fork wouldn't be taking place in 2024. How did the community support change the decision?
Kevin: Let me start by saying our initial decision wasn’t taken lightly and there were some valid reasons for us cancelling the events for this year. That said, the community outreach was overwhelming. We had local businesses, community councillors, previous festival attendees, and volunteers all reach out to offer support where they could.
The outpouring of support was incredible. We quickly realized that we underestimated the impact this event has, not only for our east end community, but from across the city and beyond!
Interested in entering a homebrew competition?
Check out Jordan St. John's “5 ways to win your next home brew competition” on the Growler Ontario website!
LEFT: One of the festival's main draws (aside from the beer) are the musical performances. ABOVE: Josh McJanett of Dominion City Brewing Company serving up a barrel-aged beer at last year's (2023) festival. Mel Iads photos
Our tag line we’ve used over the years has been simple. “Beer. Food. Music. Friends.” We have an incredible selection of craft beers, delicious options from local food vendors, and a great live music lineup, but what’s most important for everyone is the opportunity to get together with friends and family after a long winter for a street party that kicks off their summer!
We’ve heard from people right across Canada and a few from the United States asking about the dates for the event as they’re planning their summer vacation around it. It's great to host such a vibrant community event that attracts people outside of our city; it gives us the opportunity to showcase just how great of a city Ottawa is!
The Growler: What's in store for the home brew competition this year? Can you tell me a little more about how many participants you're accepting and how to get involved?
Kevin: Yes, our homebrew competition is set to return this year for the 6th year!
We’ve been fortunate this year to partner with The Ottawa Home Brew Society (OHBS), they will be helping to organize and run the competition. We have approximately 100 submissions or so each year. We’re fortunate to have some other great partners for this competition, including, but not limited to Hop Bomb Apparel, Beer Grains, and even some of the local breweries toss in some swag for top place finishers.
Each year, the winner gets their name on the coveted Orléans Craft Beer Festival Homebrew Champion Trophy, but they also get to brew their winning beer at a local brewery. In the past, winners have had their beers brewed by Dominion City, Stray Dog Brewery, Orleans Brewing Company, Broadhead Brewing Company, and Broken Stick Brewing Company. We haven’t selected the brewery for this year just yet, but an announcement on this will happen by the end of March.
The Growler: Which musical performances should we expect to see?
Kevin: So personally, I love live music and really thought initially back in 2017, that it would be a great way to give people that big downtown festival feel, but within a $5 Uber ride home at night!
Each year we bring in various artists who have assorted genres of music to try and appease all festival goers. In the past, for our craft beer event, we’ve brought in Barstool Prophets, The Honest Heart Collective, Little Bones, The Lionyls, Disco Inferno, East Coast Experience, Damien Maze, and the list goes on. This year’s line up will be announced by the end of March, but you can expect two bands each tasting session!
The Growler: Anything else new or exciting you want to tease us with?
Kevin: Each year, we have our traditional “Wish you Were Beer” attendee cheer! This year, we will include local celebrities and community leaders to be the ones on the mic to lead that moment. You can follow us on YouTube to get a better sense of how this works!
We also have additional festival swag that people can purchase. We’re planning to have a contest where local graphic designers can help create the imagery used for the 2024 edition of the festival t-shirts and hoodies.
Our Saturday afternoon session is new from last year and had great participation which will continue this year as well. We’re hoping to make the event slightly more interactive for festival goers too! j
#WISHYOUWEREBEER
This year the Orléans Craft Beer Festival will run for two days—Friday, June 7 and Saturday, June 8. Come together to celebrate the spirit of community in craft beer. orleansfestivals.ca
Ottawa's best Hip cover band, Little Bones, performing at the Orleans Craft Beer festival in 2019. Mel Iads photo
A guide to the elegant, versatile
VIENNA LAGER
by Jordan St. John
WHAT IS IT?
A standard strength, amber-coloured lager that contains rich, toasty malt character without being heavy, and reassuring hop bitterness without being assertive.
DANGER LEVEL
May provoke waltzing at Quinceaneras.
GLASS
Willi
Becher/ Dimpled Mug
STYLE STATS
ABV 4.7-5.5% IBU 18-30
COLOUR Copper to light red
BODY Medium
BUBBLES Firm white head
ORIGIN STORY
It’s 1841! Anton Dreher has returned from England having learned new tricks and created Vienna Malt. It’s lighter than the malts being used previously and creates a clear beer with a reddish colour. Instead of a brown, opaque beer, suddenly the good people of the AustroHungarian empire enjoy the refined taste of caramel and sweetened cereal grains that is reminiscent of their beloved strudel!
WAIT, TACOS AREN’T VIENNESE!
THAT’S MORE OF A MEXICO THING!
Well, Mexico was Austrian for about three years in the 1860s. I don’t think they were happy about it, given the short stay. The emperor Maximilian brought brewers with him from Vienna and they sort of stayed on afterwards. It’s amazing what people will put up with if you make a good beer. In Europe, Pilsner sort of replaced Vienna Lager by 1900, but in Mexico they made Dos Equis and Modelo Especial because of its influence.
Great Lakes Brewery, Vienna Lager
1 3 5 2 4 6
Kichesippi, Sasquatch Schnitzel
Vienna Lager
Old Flame, Red Vienna Lager
Clifford Brewing, Chain Link Vienna Lager
Shillow, Vienna Lager
Matron, Dapper Vienna Lager
Wiener schnitzel Sausage in a bun Lengua tacos
WATERLOO BREWING'S
DILL PICKLE DIP PIZZA
DILL PICKLE DIP PIZZA
Paired with Waterloo Brewing's Send It Hazy IPA
Waterloo Brewing proudly opened their doors in 1984, becoming Ontario’s first craft brewery. Stop by the taphouse any day of the week to experience their in-house kitchen and beer. While you’re there, make sure to say hi to Kara DeRose who manages the space. She’s always happy to chat with you about what’s on tap. Producing their beers, from classics to unique small batch “get ‘em before they’re gone,” is a 3-hec system along with two brewers.
Supporting local Kitchener, Waterloo, and Cambridge vendors is top of mind for Waterloo Brewing. They use local ingredients not only when
brewing, but also in their kitchen, from the coffee they offer to the chips used in their nachos (Big Mac Nachos anyone?).
Waterloo Brewing often teams up with organizations for beer collaborations. This year, they’ll be partnering with SPECTRUM, an organization that serves, affirms, and supports the well-being of 2SLGBTQIA+ people in the Waterloo Region. They’ll also be collaborating with the Waterloo Food Bank, the Humane Society, and the Beer Babes Family. For International Women’s Day, Waterloo Brewing partnered with the Pink Boots Society, where together they brewed a Lemon Meringue Pie sour.
ABOVE: Waterloo's taphouse GM Kara and chef Josh share the recipe for Dill Pickle Dip pizza. Make it at home, or enjoy it with a fresh IPA in the Waterloo Brewing taproom. Photos courtesy of Waterloo Brewing
INGREDIENTS
Dill pickle dip
• 1 cup mayonnaise
• 1 cup sour cream
• ¾ cup buttermilk
• 2 tablespoons finely chopped green onion
• 2 tablespoons finely chopped dill
• 1 tablespoon minced garlic
• 1 tablespoon onion powder
• 1 tablespoon dried parsley
• 1/3 cup lemon juice
• salt and pepper to taste
• 1 2/3 cup softened cream cheese
• 1 cup sliced pickles
• ¼ cup pickle juice
Dill Pickle Dip Pizza
• Homemade or store-bought pizza dough
• Dill pickle dip
• Mozzarella cheese
• Sliced pickles
• Crushed potato chips—any flavour, though plain or dill pickle would work well
• Shredded parmesan cheese
DIRECTIONS
Dill pickle dip
1. In a large bowl mix together the mayonnaise, sour cream, buttermilk, green onion, dill, garlic, onion powder, parsley and lemon juice. Mix until combined. Add salt and pepper to taste.
—Sabryna Ekstein
If you’re like me, you’ve noticed that pickles are having a major culinary moment, making it the food of 2024. Dill Pickle Dip Pizza is a popular menu item for Waterloo Brewing and The Growler has the recipe for you. I recommend making a large quantity of Dill Pickle Dip, because trust me— you’re going to want to eat it with everything. Why not try it with veggie sticks, crackers, sandwiches, wings, baked potatoes or sweet potato fries? The options are endless. This summer, bring the dip to your next backyard party with friends or to the cottage for the long weekend? The dip and pizza pair perfectly with one of Waterloo Brewing’s small batch DIPAs, IPAs or easy-drinking Boats Lager, so grab a 6-pack on your way to the adventure. These beers will cut some of the saltiness of the pickles and chips, without overpowering any of the delicious flavours.
Waterloo Brewing's Send It is an easy-drinking hazy IPA with notes of honeydew, celentine and cotton candy.
2. Next, add the cream cheese, sliced pickles and pickle juice. Stir until combined. Keeps for about 1 week when refrigerated in an airtight container.
Dill pickle dip pizza
1. Preheat the oven to 350ºF. Follow the pizza dough instructions, the temperature might need to be adjusted.
2. Scoop a few dollops of Dill Pickle Dip onto the pizza dough and spread to create a base.
3. Sprinkle on a few handfuls of mozzarella cheese. Top with sliced pickles and crushed potato chips.
4. Place on baking sheet and bake in the oven for 14 to 18 minutes. Sprinkle a generous amount of parmesan on top before serving.j
GREAT LAKES BREWERY
Brewery: 30 Queen Elizabeth Blvd. | GreatLakesBeer.com Brewpub: 11 Lower Jarvis St. | GreatLakesBrewpub.com
RETAIL STORE SUN-TUES 10AM-8PM ^ WED-SAT 10AM-10PM
EST. 1987
GLB turned 37 years young on February 12th. To mark the occasion, the brewery launched “Between Two Fermenters”, a podcast that takes listeners behind the scenes.
CANUCK PALE ALE
AMERICAN PALE ALE
Year-round: B, L, LC, TBS
Known as “Ontario’s Pale Ale”, Canuck pours a deep gold and produces a tight snowy white head with aromas of grapefruit, mango and pine.
SUNNYSIDE SESSION
IPA SESSION IPA
Seasonal: B, L, LC
Sunnyside Session IPA pours a brilliant gold, with citrus, pineapple, and grapefruit aromas which make their way onto the palate.
BURST! A NEW ENGLAND PALE ALE
NEW ENGLAND PALE ALE
Year-round: B, L, LC
Hazy and light with predominant notes of peach and mango, joined by flavours of strawberry, and a touch of lemon.
KARMADELIC IPA
AMERICAN IPA
Seasonal: B, L
You tell us! This brand new IPA needs your tasting notes. Shoot us an email at info@greatlakesbeer. com with KARMDELIC NOTES as subject line.
It’s a Great Lakes life
Whether you’re at the Etobicoke mothership or the GLB Brewpub on Jarvis, you’ll be wowed by the amount of variety that the Great Lakes brewing team is able to put together on an on-going basis.
OLD FLAME BREWING CO.
43 Tankhouse Lane | OldFlameBrewingCo.ca
SUN-WED 11AM-10PM ^ THU-SAT 11AM-11PM
EST. 2013
The newest addition to the Old Flame family is their location in Toronto’s historic Distillery District, which prides itself on being a brewery, not a bar. With plenty of seats both inside and on the patio (and five dollar beers all day), there is room for every craft beer fan.
HAZY BLONDE KELLERBIER
Year-round: B, L, LC
This unfiltered blonde lager has notes of honeyed toast, a hint of lime zest, a gentle white florality, and a creamy mouthfeel.
MOMENT
HAZY PALE ALE
Year-round: B, L
A fruit salad of a pale ale that develops notes of a sweet pineapple, pink grapefruit, peach, and apricot on the way to a soft, yielding body.
RAVEN BLACK LAGER
Year-round: B, L
Eminently quaffable, Raven has a light aroma of coffee, chocolate, and roast malt that develops into a slightly fruity palate.
SHELLY’S GRAVEYARD
CASCADIAN DARK ALE
Seasonal: B, L
The combination of pine and citrus from hops with roast and chocolate malt never becomes overwhelming. It’s welcoming rather than spooky.
flights with friends at Old Flame
Old Flame is bringing back an old school sensibility with growler fills and events every night of the week. Stop by the brewery with a friend on Mondays for Buy One Get One flights all day long, or on Wednesdays for Trivia Night featuring a pop up from District Pizza!
EASTBOUND BREWING CO.
700 Queen St. E., Toronto | EastboundBeer.com
In addition to the fantastic beer and food menus, Eastbound has become a community hub for running groups, trivia quiz heads, and Dungeons and Dragons nerds.
LET’S GO EXPLORING
DDH IPA
DDH IPA
Year-round: B, L, LC
WIT
Seasonal: B, L
LEFT FIELD BREWERY
36 Wagstaff Dr.; 40 Hanna Ave. | LeftFieldBrewery.ca
THE GRANITE BREWERY AND TIED HOUSE
245 Eglinton Ave. E. | GraniteBrewery.ca
Left Field’s Liberty Village location is not only a perfect place to catch the game with friends, but to pre-game for the Argos and TFC.
SQUEEZE PLAY: PINK LEMONADE FRUITED SOUR ALE
Seasonal: B, L, LC
In addition to their FVX series, Granite boasts a real rarity: Mary Beth Keefe is in charge of the only open fermenter brewhouse in Toronto.
CASCADIAN COMMON STEAM BEER/ CALIFORNIA COMMON
Small-batch: B, L
BABE BREW GRISETTE GRISETTE FLUTTERBALL
Seasonal: B, L
Seasonal: B, L
MASCOT BREWERY
220 King St. W., Toronto; 37 Advance Rd., Etobicoke | MascotBrewery.com
With locations in Toronto’s Entertainment District and Etobicoke, Mascot recently won Canadian Beer of the Year with their Frozen Hammer DIPA.
LIGHTWEIGHT LIGHT LAGER
Year-round: B, L, LC
WATERMELON BEET SOUR SOUR BEER
Year-round: B, L, LC
AMSTERDAM BREWERY
45 Esandar Dr.; 87 Laird Dr.; 245 Queens Quay W., Toronto AmsterdamBeer.com
AVLING BREWERY
1042 Queen St. E., Toronto Avling.ca
BANDIT BREWERY
2125 Dundas St. W., Toronto BanditBrewery.ca
BAR VOLO
17 St. Nicholas St., Toronto BarVolo.com
BEACHES BREWING CO.
1953 Queen St. E., Toronto BeachesBrewing.com
BELGIAN MOON BREWERY AT STACKT MARKET
3 Tecumseth St., Toronto Can.BelgianMoon.ca
BELLWOODS BREWERY
124 Ossington Ave.; 20 Hafis Rd., Toronto BellwoodsBrewery.com
BIG ROCK BREWERY
42 Liberty St., Toronto BigRockBeer.com
BIRROTECA AT EATALY TORONTO
55 Bloor St West, Toronto IndieAleHouse.com
BLACK LAB BREWING
818 Eastern Ave., Toronto BlackLab.beer
BLOOD BROTHERS BREWING
165 Geary Ave., Toronto BloodBrothersBrewing.com
BRUNSWICK BIERWORKS
25 Curity Ave., East York BrunswickBierworks.com
BURDOCK BREWERY
1184 Bloor St. W.; 6 Denison Sq., Toronto BurdockTO.com
COLLECTIVE ARTS BREWING
777 Dundas St. W., Toronto CollectiveArtsBrewing.com
COMMON GOOD BEER CO.
475 Ellesmere Rd., Scarborough CommonGoodBeer.com
GODSPEED BREWERY
242 Coxwell Ave., Toronto GodspeedBrewery.com
GOLDENFIELD BREWERY
71 Sunrise Ave., North York GoldenfieldBrewery.com
GOOSE ISLAND BREWHOUSE
70 The Esplanade, Toronto GooseIslandToronto.ca
harmonsbeer.com @harmonscraftbeer
HALO BREWERY
247 Wallace Ave., Toronto HaloBrewery.com
HENDERSON BREWING CO.
128A Sterling Rd., Toronto HendersonBrewing.com
HIGH PARK BREWERY
839 Runnymede Rd., Toronto HighParkBrewery.com
INDIE ALEHOUSE BREWING CO.
2876 Dundas St. W., Toronto IndieAleHouse.com
JUNCTION CRAFT BREWERY
150 Symes Rd., Toronto JunctionCraft.com
LONGSLICE BREWERY
484 Front St. E., Toronto Longslice.com
LOST CRAFT BREWING CO.
837 Runnymede Rd., Toronto LostCraft.ca
MILL ST. BREW PUB
21 Tank House Ln., Toronto MillStreetBrewery.com
NICKEL BROOK BREWING CO.
1589 The Queensway, Etobicoke NickelBrook.com
NORTHERN MAVERICK BREWING CO.
115 Bathurst St., Toronto NorthernMaverick.ca
RADICAL ROAD BREWING CO.
1177 Queen St. E., Toronto RadicalRoadBrew.com
RAINHARD BREWING CO.
100 Symes Rd., Toronto RainhardBrewing.com
RED TAPE BREWERY
159 Main St., Toronto RedTapeBrewery.com
RORSCHACH BREWING CO.
1001 Eastern Ave., Toronto RorschachBrewing.com
SAULTER STREET BREWERY
1-31 Saulter St., Toronto SaulterStreetBrewery.com
SHACKLANDS BREWING CO.
101-100 Symes Rd., Toronto Shacklands.com
SILVERSMITH BREWING CO.
75 Horner Ave., Etobicoke SilversmithBrewing.com
SOMETHING IN THE WATER BREWING CO.
151 E. Liberty St., Toronto SomethingBrewing.ca
STEADFAST BREWING CO.
301 Lansdowne Ave., Toronto SteadfastBrewingCo.com
STEAM WHISTLE
255 Bremner Blvd. , Toronto SteamWhistle.ca
TROIS BRASSEURS
Unit 100-120 Adelaide St. W., Toronto Les3Brasseurs.ca
TRUE HISTORY BREWING
1154 St Clair Ave. W., Toronto TrueHistoryBeer.com
WOODHOUSE BREWING CO.
150 Symes Rd., Toronto WoodhouseBrewing.com
THE SECOND WEDGE BREWING CO.
14 Victoria St. | TheSecondWedge.ca
While Uxbridge’s favourite beer garden is always a good time, Sundays feature one of the province’s best Farmers Markets. One stop shopping for groceries and beer!
78 Four Mile Creek Rd., Niagara-on-the-Lake TheGrist.ca
KAME & KETTLE BEER WORKS
25 Pelham Town Square, Fonthill KameAndKettle.ca
LOCK STREET BREWING CO.
104-15 Lock St., Port Dalhousie LockStreet.ca
THE MERCHANT ALE HOUSE
98 St. Paul St., St. Catharines MerchantAleHouse.com
NEWARK BREWING CO.
4766 Christie Dr, Beamsville NewarkBrewing.com
NIAGARA BREWING CO.
4915-A Clifton Hill, Niagara Falls NiagaraBrewingCompany.com
NIAGARA COLLEGE TEACHING BREWERY
135 Taylor Rd., Niagara-on-the-Lake NCTeachingBrewery.ca
NIAGARA OAST HOUSE BREWERS
2017 Niagara Stone Rd., Niagara-on-theLake | OastHouseBrewers.com
SILVERSMITH BREWING CO.
1523 Niagara Stone Rd., Virgil SilversmithBrewing.com
WELLINGTON BREWERY
950 Woodlawn Rd. W. | WellingtonBrewery.ca
DAILY 11AM-7PM
EST. 1985
Explore one of Canada’s original craft brewers with a brewery tour on Saturday afternoons. These guided tours are a great way to learn all about how Wellington crafts their award-winning beers.
UPSIDE IPA NEW ENGLAND-STYLE IPA
Year-round: B, L, LC, TBS
IBU 6.8% 58
Upside is exploding with juicy grapefruit, peach, and tropical hop flavours. The balanced bitterness allows the vibrant dry-hop flavours to shine.
BOOT LITE LAGER LIGHT LAGER
Year-round: B, L
IBU 3.3% 12
This easy-going light lager is refreshing and crisp with a subtle malt sweetness and clean, dry finish. Only 130 calories and 10g of carbs per 473ml can!
WATERLOO BREWING
THE PARIS BEER CO.
31 Mechanic St. | ParisBrewing.com
Despite their short existence, Paris has won a number of awards including a Gold at the Ontario Brewing Awards for their Mill Race Pilsner.
Year-round:
ELORA BREWING CO.
107 Geddes St., Elora | EloraBrewingCompany.ca
One million screaming Elora fans can’t be wrong. At some point this spring, Elora will sell their millionth unit of Elora Borealis.
Mill Race Bohemian Pilsner
COUNTERPOINT BREWING CO.
#4-935 Frederick St., Kitchener | CounterpointBrewing.ca
Celebrating their 5th anniversary, Counterpoint is serious about sustainability in brewing every day of the year. And Pizza on Fridays.
300 Mill Street, Unit 1 | TWBBrewing.com
Check out TWB’s Summer Music Series! Live music on the patio and pizza every Friday night starting in late May and running through August.
HYDROCUT SESSION IPA
LA MERA MERA CERVEZA
Seasonal: B, L Small-batch: B, L
CENTRALCITYWEST
BAD APPLE BREWING CO.
73463 ON-21, Bayfield BadAppleBrewingCo.com
BAYFIELD BREWING CO.
14 Bayfield Main St. N., Bayfield BayfieldBrewingCo.com
BLACK SWAN BREWING CO.
144 Downie St., Stratford BlackSwanBrewing.ca
BLOCK THREE BREWING
1430 King St. N., Unit 2, St. Jacobs BlockThreeBrewing.ca
BROKEN RAIL BREWING
480 Glass St., St. Marys BrokenRailBrewing.ca
BROTHERS BREWING CO.
15 Wyndham St. N., Guelph BrothersBrewingCompany.ca
COWBELL BREWING
40035 Blyth Rd., Blyth CowbellBrewing.com
FARM LEAGUE BREWING
295 Ainslie St. S., Cambridge FarmLeaguebrewing.com
FIXED GEAR BREWING CO.
20 Alma St. S., Guelph FixedGearBrewing.com
FOUNDRY BREWING
74 Grand Ave. S., Cambridge FoundryBrewing.ca
GREY MATTER BEER CO.
726 Queen St., Kincardine GreyMatterBeer.com
HOCKLEY VALLEY
25 Centennial Rd., Orangeville HockleyBeer.ca
INNOCENTE BREWING CO.
283 Northfield Dr. E., Unit 8, Waterloo Innocente.ca
JACKASS BREWING
100 Sheldon Dr., Unit 36, Cambridge JackassBrewing.ca
JOBSITE BREWING CO.
45 Cambria St., Stratford JobsiteBrewing.ca
MACLEAN’S ALES
52 14th Ave., Hanover MacLeansAles.ca
MADMASH BREWERY & RESTAURANT
8 Hope St. W., Tavistock MadMash.ca
NEUSTADT SPRINGS BREWERY
456 Jacob St., Neustadt NeustadtSprings.com
PEEL ST. BEVERAGE CO.
68 Huron St., New Hamburg PeelStBevCo.com
RIVER ROAD BREWING AND HOPS
35549 Bayfield River Rd., Bayfield RiverRoadBrewing.com
ROYAL CITY BREWING CO.
199 Victoria Rd. S., Guelph RoyalCityBrew.ca
RURAL ROOTS BREWING COMPANY
21B Industrial Dr., Elmira RuralRootsBrewery.ca
SCHOONER STREET BREWERY
200 Bathurst Dr., Waterloo SchoonerStreet.com
SHAKESPEARE BREWING CO.
2178 Line 34, Shakespeare ShakespeareBrewingCompany.ca
SHORT FINGER BREWING CO.
20 Hurst Ave., Kitchener ShortFingerBrewing.com
SPARROW BREWING & ROASTING CO.
4-54 Guelph Ave., Cambridge SparrowBrewCo.com
SQUARE BREW
430 Parsons Crt., Goderich SquareBrewCo.com
STOCKYARDS BREWING
137 Glasgow St., Suite 385, Kitchener; 25 Benjamin Rd., Waterloo StockyardsBeverage.co
STONE HOUSE BREWING CO.
76050 Parr Line, Varna StoneHouseBrewing.ca
TWAS NOW BREWING
449 East Ave., Kitchener TwasNowBrewing.ca
UPPER THAMES BREWING CO.
225 Bysham Park Dr., unit 9m, Woodstock UpperThamesBrewing.ca
A significant part of Chatham’s nightlife, Sons of Kent features live music weekly to go along with a beer and food menu that has something for everyone.
LONDON BREWING COOPERRATIVE
521 Burbrook Pl., London LondonBrewing.ca
Seasonal: B, L, LC
PETROLIA
Seasonal: BL
London Brewing has events every night— including live music at least 3 days a week! Come and check out emerging artists on one of London’s favourite stages.
LONDON ORGANIC LAGER LAGER
Year-round: B, L, LC, TBS
SCOTLAND
BLACK GOLD BREWERY
395 Fletcher St. | BlackGold.beer
FLUX BREWING CO.
185 Oakland Rd. | FluxBrews.ca
B, L, LC
In addition to a fantastic selection of IPAs and classic styles on tap, Manna Kitchen provides a delicious, focused menu for the adjacent patio. MOTEL
2024 is a great year to visit Black Gold as they help to celebrate the town of Petrolia’s 150th anniversary. Black Gold is Petrolia’s Alternative Fuel.
MEDULLA LAGER
Year-round: B, L
Year-round: B, L EL CAMINO
Year-round: B,L
Year-round: B, L
MEUSE BREWING CO.
1853 Windham Rd. 3 | MeuseBrewing.com
To celebrate the harvest, Meuse celebrates Cornstalk 2024 on September 14. The event features beer, live music, and all the roast corn you can shake a cob at.
BLANCHE DE LA MEUSE WITBIER
TERROIR 2023
BELLE RIVER BREWHOUSE
499 Notre Dame St., Belle River BelleRiverBrewhouse.myshopify.com
BREW MICROBREWERY
1241 South Malden Rd., Amherstburg BrewWindsor.com
CAPS OFF BREWING CO.
Unit C-168 Curtis St., St. Thomas CapsOffBrewing.com
CHAPTER TWO BREWING CO.
2345 Edna St., Windsor ChapterTwoBrewing.com
CHARLOTTEVILLE BREWING CO.
1207 Charlotteville West Quarter Line Rd., Simcoe CharlottevilleBrewingCompany.ca
CONCESSION ROAD BREWING CO.
17 Talbot St. E., unit 4, Jarvis ConcessionRoadBrew.com
SOUTHWEST
ANDERSON CRAFT ALES
1030 Elias St., London AndersonCraftAles.ca
BACKYARD BREWING CO.
3035 Front Rd., Simcoe BackyardBrewing.ca
BANDED GOOSE BREWING
15 Main St. E., Kingsville BandedGooseBrewing.com
BAYSIDE BREWING CO.
970 Ross Lane, Erieau BaysideBrewing.com
BEERDED DOG BREWING CO.
21 King St. E., Harrow BeerdedDog.ca
BEERLAB!
420 Talbot St., London Beerlab.com
CRAFT HEADS BREWING CO.
89 University Ave. W., Windsor CraftHeads.ca
CURED CRAFT BREWING CO.
43 Mill St. W., Leamington CuredCraftBrewing.com
DUNDAS & SONS BREWING
400 Adelaide St. N., London DundasAndSons.com
FORKED RIVER BREWING CO.
45 Pacific Crt., Unit 4, London ForkedRiverBrewing.com
FRANK BREWING CO.
12000 Tecumseh Rd., Tecumseh FrankBeer.ca
GL HERITAGE BREWING COMPANY
8728 Howard Ave., Amherstburg GLHeritageBrewing.ca
GLASSTOWN BREWING CO.
331 James St., Wallaceburg GlasstownBrewingCo.ca
THE GROVE BREW HOUSE
86 Wigle Ave., Unit 1, Kingsville MyGroveBrewHouse.com
HOMETOWN BREW CO.
1730 Front Rd., St. Williams HometownBrew.com
IMPERIAL CITY BREW HOUSE
1330 Exmouth St., Sarnia ImperialCityBrew.com
KINGSVILLE BREWERY
15 Main St. W., Kingsville KingsvilleBrewery.ca
LOT 10 BREWING CO.
263 Dalhousie St., Amherstburg Lot10Brewery.ca
NATTERJACK BREWING CO.
25292 Talbot Line, West Lorne NatterjackBrewing.ca
NEW LIMBURG BREWERY
2353 Nixon Rd., Simcoe NewLimburg.com
POINT BREWING CO.
705 Lite St., Point Edward PointBrewing.ca
POWERHOUSE BREWING CO.
100 Kellogg Ln., London PowerhouseBrewery.beer
RAILWAY CITY BREWING CO.
130 Edward St., St. Thomas RailwayCityBrewing.com
RAMBLIN ROAD BREWERY FARM
2970 Swimming Pool Rd., La Salette RamblinRoad.ca
RED BARN BREWING COMPANY
20466 Lagoon Rd., Blenheim RedBarnBrewing.com
REFINED FOOL BREWING CO.
1326 London Rd.; 137 Davis St., Sarnia RefinedFool.com
RIVER RUN BREW CO.
146 Christina St. N., Sarnia Facebook.com/RiverRunBrewCo
Always innovating, Muskoka has created Drifter, a nitro infused Hazy Pale Ale with a soft creamy texture that supports the stone fruit and citrus from hops.
705 Goderich St.; 1246 Goderich St. ThreeSheetsBrewing.ca
TOBERMORY BREWING CO.
28 Bay St., Tobermory TobermoryBrewingCo.ca
TRESTLE BREWING CO.
9 Great North Rd., Parry Sound TrestleBrewing.com
TURKEY SHOOT BREWING CO.
482 The Queensway S., Keswick TurkeyShootBrewingCo.com
46 NORTH BREWING CO.
Unit 1-1275 Kelly Lake Rd., Sudbury 46North.ca
CECIL’S BREWHOUSE & KITCHEN
300 Wyld St., North Bay Cecils.ca
DAWSON TRAIL CRAFT BREWERY
1181 Golf Links Rd., Thunder Bay DawsonTrailCraftBrewery.com
FULL BEARD BREWING CO.
219 Wilson Ave., Timmins FullBeardBrewing.com
GATEWAY CITY BREWERY
490 Gormanville Rd., Unit B, North Bay GatewayCity.ca
HALLETT BREWING
408 Scott St., Fort Frances Facebook.com/HallettBrewing
LAKE OF THE WOODS BREWING CO.
350 2nd St. S., Kenora LOWBrewCo.com
LAKEHEAD BREWING CO.
206 Park Ave., Thunder Bay LakeheadBeer.ca
NEW ONTARIO BREWING CO.
1881 Cassells St., North Bay NewOntarioBrewing.com
NORTHERN SUPERIOR BREWING CO.
50 Pim St., Sault Ste. Marie NorthernSuperior.org
SLATE ISLAND BREWING CO.
9 Simcoe Plaza, Terrace Bay Facebook.com/SlateIslandBreweryTB
SLEEPING GIANT BREWING CO.
712 Macdonell St., Thunder Bay SleepingGiantBrewing.ca
STACK BREWING
947 Falconbridge Rd., Sudbury StackBrewing.ca
WHISKEYJACK BEER CO.
485 Ferguson Ave., Haileybury WhiskeyjackBeer.ca
GLOSSA RY. for non-geeks & beginners
AB V : Alcohol by Volume. Measured as the percentage volume of alcohol per beer
ALE : Beers fermented with top fermenting yeast (see below), fermented at warmer temperatures than lagers.
B ARL E Y: A cereal grain used as a base malt in the production of beer
BOMBER : A 650 mL (or 22-ounce) bottle of beer
BREW P UB : A restaurant-brewer y whose beer is made primarily for sale in the restaurant and bar.
CRAFT BEER : A term as complicated to define and explain as Jim Morrison’s poetr y, though, come to think of it, way more fun to tr y.
CRAFT BREWE R Y: A brewer y that makes craft beer (obviously) (see above).
FERMEN TAT I ON : A complex process that chemistr y students spend years earning PhDs to truly understand. Turns sugars, won from the malts, into equal parts alcohol and carbon dioxide, at which point the brew can actually be called “ beer”
GR O W L ER : A 1.9L re llable glass beer bottle. Also, the
best dang craft beer magazine in the whole wide world!
HOMEBR E WING : e art of making beer at home, with var ying results, depending on who makes it.
HOPS : Humulus lupulus, a perennial climbing vine, a cousin of cannabis, the ripened female flowers of which are used for flavouring beer.
IBU : International Bitterness Unit e measure of the bittering substance in beer, i.e the hops, the amount of which depends on the style of beer.
IMP E RIA L : Indicating a strong beer, regardless of style. Hops and malts are doubled or tripled during brewing, resulting in higher ABV
I PA : India Pale Ale. A style of pale ale (see below) developed in England for export to India. e West Coast variety often has higher IBUs and ABV
LAGE R : Any beer that is fermented with bottomfermenting yeast (see below) at colder temperatures. Often associated with crisp and clean flavours.
M A LT: It ’ s, ah…kinda complicated. It ’ s made from barley? And helps make sugar during fermentation? Um It ’ s important for the brewing process, for sure Google it
MI C RO B R EW E R Y : In B.C., defi ned a s a ny operat ion t hat produces no more than 160,00 0 hectolitres of beer per year Often used interchangeably with “craft brewer y ”
PA L E AL E : A style of ale characterized by a higher proportion of pale malts that result in a lighter colour. See also: IPA, Saison.
PI LSN ER : A style of lager, characterized by points so minute only serious beer enthusiasts will really give a hoot, and anyway, we don’t have enough room to address them here.
P O R T ER : A dark style of beer, extremely popular in 1700s L ondon, made with roasted malt.
RE IN H E I TSG EB O T: e German beer purity law passed in 1516, stating that beer may only contain water, barley and hops.
S AI S O N : A style of pale ale, usually highly carbonated, fruity and spicy, and cloudy golden in colour
S E SS IO N B E ER : A beer of lighter body and alcohol designed for drinking more than one in a single sitting.
S T O U T: A generic term for the strongest (or stoutest) porter, typically around 7% or 8% ABV
T O P / B O T T O M FE R ME N TATI O N : e two basic fermentation methods characterized by the tendency of yeast cells to either rise or fall in the fermentation vessel. Ale yeast is top fermenting, lager yeast is bottom fermenting
WAT ER : One of the four basic ingredients in beer If you need further definition, we ask you: How are you even reading this right now?
W O R T: e bittersweet sugar solution obtained by mashing the malt and boiling in the hops, which becomes beer through fermentation.
Y EA S T: D uring the fermentation process, yeast converts the natural malt sugars into alcohol and carbon dioxide gas. j
TO THE
BEER GROUND
The fall and winter of 2024 has proved to be a challenging time for breweries in the province of Ontario. With people abstaining from alcohol in Dry January and Dry February, the early months of the winter have been a down period. When you consider the amount of in ation that has been ongoing throughout that period, it’s hard times.
at said, there’s plenty of reason to be optimistic. With excise reform happening at a federal level and (knock on wood) at a provincial level, there are breweries opening across the province and new beers to pour.
100 ACRE BREWING
Located on a (you guessed it) 100 acre farm in Peterborough, this brewery’s beers are all named after the wildlife that graces the property throughout the year. Whether that’s a monarch butter y or a Snapping Turtle, it’s a Hinterland Whose Brew. 100AcreBrewingCo.com
DUNE HOPPER BREWING
e newest addition to the PEC scene, Dune Hopper is located right next to Sandbanks Provincial Park just in case your time in a tent could be somewhat improved by a six pack of their Birdsong Cold IPA. DuneHopper.ca
HALLETT BREWING
Located in Fort Frances, just across the Rainy River from America, combines the charm of a craft beer taproom with Ontario’s north. It might be the only menu in the province that sports Bannock and Beer Cheese. Facebook.com/HallettBrewing
MADMASH BREWING
Tavistock is home to Madmash, which is a Scottish themed brewpub that features pies, bangers and mash, and other pub grub in addition to non-traditional beer styles. Why not try their Pineapple Ginger Sour? Ginger and Scottish go hand in hand. MadMash.ca
MISKI BREWING
Do you hate gluten? Do you love grains from the Americas? Wow, did you just get lucky. Miski Brewing, features quinoa in its grist, which makes the beer a great vegan and gluten free option. Enjoy the pleasing, slightly nutty taste of the Andes. MiskiBrewing.com
SASSY BRITCHES BREWING
Taking over the space that had been occupied by Mash Paddle in Brantford, Sassy Britches is not only featuring their own beer, but educational workshops about horticulture and charcuterie. Try their Sassy In e Spotlight Light Beer. Pairs with learning. Instagram. com/SassyBritchesBrewing
TEST BATCHES BREWERY
Referring to the diminutive size of their brewhouse, Test Batches is able to o er a wide range of styles in their Midland taproom from old school favourites like Vienna Lager to their Otherworldly Sponge To ee Stout w/ Lactose. TestBatchesBrewery.com j
• Got a hot brewery tip? Let us know at editor@thegrowler.ca
CHAMPIONING CRAFT’S FUTURE
Mark your calendars for Canada’s largest craft brewing industry conference and trade show!
