The Growler Ontario • Volume 1 Issue 1 • Summer 2018

PUBLISHER

Gail Nugent gnugent@thegrowler.ca

E DITOR

David Ort david@thegrowler.ca

CONTRIBUTING EDITOR

Crystal Luxmore

CONTRIBUTING WRITERS

Lito Howse, Ben Johnson

Jordan St. John

PRODUCTION & DESIGN MANAGER

Tara Ra q tara@thegrowler.ca

PHOTOGRAPHY

David Ort, Ti any Mayer

COVER ILLUSTRATION

Cai Sepulis

SOCIAL MEDIA

David Ort

ADVERTISING

Krysta Frederick krysta@thegrowler.ca

DISTRIBUTION

Craig Sweetman (Newsstand)

Debbie Tang (Direct) orders@thegrowler.ca

SUBSCRIPTIONS on.thegrowler.ca/subscribe

Copyright © e Growler 2018

No part of this publication may be reproduced in any form without the written permission of the publisher. Every e ort is made to avoid errors and omissions. If you notice an error, please accept our apologies and notify us.

Published by Glacier Media Group thegrowler.ca | @thegrowleron

reading the growler

for newbies

Beer Glassware Beer Colour Guide

A guide of recommended glassware that will cover most of the beers in this book. Impress friends and annoy enemies (or vice versa) with this knowledge.

STANGE

Kölsch

Alt

Gose

PILSNER

Lagers

Pilsner

Witbier

NONIC PINT

Pale ale

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

Beer Pro les

Indication of beer colour and suggested glassware

IT'S CALLED WHAT?

WHAT TYPE OF BEER IS THAT? Availability

Where to get it

Editor's note

Welcome to e Growler. I’m very happy to be part of a great team covering Ontario craft breweries at such an exciting moment.

We’re your ultimate guide to the amazing beer being brewed in this province, and the fascinating people who make it happen. We're combining brewery pro les with features about Ontario’s growing craft brewing indus-

Brewery Details

GROWLER

BOTTLES / CANS KEGS

TASTING ROOM

ON-SITE KITCHEN OR FOOD TRUCK

TOURS

KID FRIENDLY GLUTEN-FREE BOOZE OPTIONS

Growler ApproveD

Denotes 10 new, exciting or otherwise excellent beers that we think are worth drinking now.

Is the beer available year-round, seasonally or as a one-o ?

Where to nd it: B (Brewery), L (Licensees, bars and restaurants), LCBO (liquor store) and TBS ( e Beer Store).

ABV (alcohol by volume) tells you how boozy the beer is.

IBU (International Bitterness Units) tells you about a beer's perceived bitterness.

try to create an indispensable resource for those who love beer.

For this issue, our handy directory covers Toronto and the surrounding area, including Hamilton and the Niagara Region. (Happy studying, there will be a quiz later.) In the early fall, we’ll add sections for southwestern Ontario and grow from there.

But enough from me, let's get into the excellent beer. Cheers!

Brew A PLACE to

by David Ort

We’ve come to an important juncture in Ontario’s craft beer revival.

News dropped this season that with the opening of People’s Pint in the Junction, we have 250 operating breweries in the province.

at’s up from the ve companies (big and small) who were manufacturing beer in the late 1970s. Also on the “pro” side of the whiteboard is the fact that Ralph Morana and family will be reopening Bar Volo, their seminal pub that gures prominently in so many of Ontario’s “how I got into good beer” stories. Other pluses were Bar Hop opening a third location, Silversmith announcing a huge expansion and craft beer’s success nding a home everywhere from Niagara’s wine country to Toronto’s Bay Street, to the revitalized areas of Steeltown, to the small towns in Durham.

On the “con” side I have bullet points for the well-substantiated rumour that LCBO sales for local craft beer, from established breweries, has slipped for the rst time in years. More concretely, Ben’s Beer Blog (by Growler contributor, Ben Johnson) broke the news that Stonehammer Brewing in Guelph has closed. at’s surprising because during their former life as F&M, one of Ontario’s most recognizable brewing talents, Charles MacLean was the “M” in the name. Word soon followed that Grand River Brewing in Cambridge was up for sale. If it goes, I’ll miss their Mill Race mild and Ploughman’s ale. It would be nice if breweries only ever opened, but sometimes businesses just run out of gas.

is is not a reckoning; we have not reached peak craft beer. You can hold me to that.

As an example, Toronto continues to do a remarkable job of attracting world-class brewmasters. Luc

“Bim” Lafontaine’s Godspeed Brewery just turned one year old and seems to have hit its stride. Nearby, Brunswick Bierworks landed Lodewijk Swinkels as the head of operations for their host brewing facility. He comes from more than a decade at De Koningshoeven Brewery, the Dutch makers of La Trappe.

Ontario breweries are also experimenting with new ways to get their product into our hands. Across the province, from Beau’s in Vankleek Hill to Block ree in St. Jacob’s, they have set up shop on the internet to sell their beer Etsy-style.

More often than ever before, craft beer is going into cans. At Eastbound, Junction and People’s Pint (to name just three) some of these are large, one-litre-ish crowlers that are lled to order. Left Field (and others) have started to experiment with a wide-mouth option, as well.

It’s a wonderful time for craft beer in Ontario. I’m thrilled that e Growler gets to be in the mix and report back as the industry and its innovators and craftspeople grow and ourish. j

Beau's All-Natural Brewing has joined the ranks of Ontario breweries with an online bottle shop. David Ort photo.

A few months back, Wellington Brewery’s head brewer came to management with a request to take six weeks of paternity leave when his new baby is born this year.

Brewmaster Marvin Dyck, 38, was surprised. He has six kids of his own, all born while he was working at the brewery. When his rst child, son Ryan, was born in 2003, Dyck took one day o work. He slept overnight in the delivery room with his wife and new baby before returning to the brewery to oversee production. “I didn’t feel I could be away that long,” he explains.

By the time his fth daughter was born three years ago, he took a one-week vacation. “I had seniority by then and the brewery has more capacity now so there are actually people who can step in when I’m gone,” he says.

e new federal EI Parental Sharing Bene t (that de nitely sounds like a government program, right?) will mean that new fathers and same-sex spouses will have more time at home.

Relief is coming for those raising a family in the craft beer industry

by Crystal Luxmore

bunch Brewing a A

To encourage more partners to take time o work post-baby, the plan would mean that a couple gets 40 weeks, instead of 35, if they both participate and each take at least ve weeks o .

e bureaucratic details go further, trust me, and it’s good news for the people who dedicate themselves to craft beer and are eager about starting a family. But it will also be a new stress for small and medium-sized breweries in Ontario. Of the six I spoke to for this story, between 75 to 85 per cent of employees are male, and these potential dads are now more likely to take paternity leave.

“What happens when someone who is crucial to your operations wants six weeks o during the summer, our peak time?” asks Dyck. After all, it was only last year that the brewery allowed employees to take two weeks vacation in a row, he says.

Even the idea of paternity leave can be hard for those who call the shots at breweries to wrap their head around since it isn’t something senior male managers experienced when they had children.

“But our world is changing,” says Dyck. “We have so much data on work stress and what it’s doing to people’s work lives, there’s a reason for this legislation.”

Indeed. People don’t get into craft brewing to get rich. ey’re driven by passion—often starting their careers fresh out of university or college. But when it comes to growing a family, bene ts and salaries have to be in place to support employees, or else they exit, taking valuable skills with them.

e new EI Bene t is just one of a slew of legislative changes introduced this year aimed at fostering gender equity and protecting vulnerable workers. And these new standards will make it a little easier to raise a family while working at a craft brewery.

Like most small businesses, the vast majority of craft breweries do not o er maternity leave top-ups and vary widely when it comes to bene ts packages, ex time and salaries. “Lots of craft beer jobs are minimum wage,” says Erin Broadfoot, brewmaster and co-owner of Little Beasts Brew-

ing in Whitby. “And as for the doorways in—you have to shovel your fair amount of junk as you climb the ranks.”

Broadfoot learned this rsthand when she broke into the industry. e mother of three was working as a naturopath when she caught the homebrew bug in 2015. She waited two years until her three kids were out of daycare before she took the pay cut to follow her dream to become a brewer. But with her husband, Keir, now the chief breadwinner, she was also the parent who had to be home for Maia (14), Ruari (8), and Caius (7). She brewed professionally for two years, but the hours weren’t working. Broadfoot started looking at job postings at larger breweries hoping for 9-to5 hours, but all of the positions there also required eight or 12-hour shifts—and if the brew went wrong—who knew what time you’d get home?

“I decided then, if I’m going to be broke and overworked, I was going to do it on my own terms.”

Together with business partner John Henley, she opened Little Beasts Brewing Co., in Whitby last October. While Broadfoot and Henley >>

If I choose to bring my kids to work, I can. My son was behind the bar with me at the taproom all weekend.

—Erin Broadfoot, Little Beasts Brewing Co.

both have young kids, they named the brewery after yeast, the “little beasts” of beer. At the back of the small space is a kids zone—they have snacks in the fridge, board games, video games and books to keep the future beer a cionados busy.

“Financially and timewise there are big challenges with owning your own brewery,” says Broadfoot. “But if I choose to bring my kids to work, I can. My son was behind the bar with me at the taproom all weekend.”

Working weekends while raising a family isn’t something Shannon Mulligan wanted to do. So, knowing she was planning to have a family, the 29-year-old stayed away from a sales position, which required a lot of late nights, weekends or travel. ese days, as Muskoka’s marketing specialist, she works from her Toronto home and has lots of exibility.

Mulligan had her baby this March and faced the question of how much her income would change

while she was on maternity leave. Most breweries can’t a ord to top up the government’s maternity leave bene t, and at Muskoka there wasn’t a topup in place.

“So I asked if I could make a formal request in writing outlining why I think a maternity leave policy would be great, given that it aligns really well with Muskoka’s values,” says Mulligan. “In the three years I’ve been here we’ve added an RRSP plan and employer contributions, so it seems like a natural progression to me.”

Two months later, her request was granted. Now, along with Steam Whistle, the 22-year-old brewery now o ers one of the best employee bene ts, education and vacation programs in the province. And Muskoka is the only brewery in Ontario that is Living Wage certi ed. at means it pays all of its employees a wage that is above a regulated calculation of how much a family of four, with two full-time earners, needs to get by above the poverty line in a given community.

e Ontario Living Wage Network calculated that for people in Muskoka it’s $15.85 per hour. In Toronto, it’s $18.52. If a large number of brewery jobs are paying minimum wage, that doesn’t leave room to support a family.

As breweries grow larger, hopefully more bene ts and perks above the bare minimum will come into play. But most change comes when employees ask for it. Whether it’s an entitlement or a perk that isn’t being o ered, “it can never hurt to ask for it,” says Mulligan, “And it just might not be on anybody’s radar… but unless you bring it to the forefront it’s very unlikely that things will change.” j

I asked if I could make a formal request in writing outlining why I think a maternity leave policy would be great, given that it aligns really well with Muskoka’s values.

—Shannon Mulligan, Muskoka Brewing Co.

vs.

BREWER BREWER

Words and photos

by David Ort e young masters edition

If you’re at least a little bit committed to craft beer in Ontario, especially the southern part of the province, you’ve had a beer made by Amsterdam or Great Lakes. From Canuck and Boneshaker to Karma Citra and Double Tempest, these are foundational beers. Now, if you’re really lucky, your Untappd list includes a beer made by both breweries—Life Sentence, Ezra or Maverick & Gose to name three.

Amsterdam was founded in 1986, Great Lakes a year later in 1987. Both have grown remarkably over that combined 60 years of making beer, but also have maintained a reputation for consistent quality. Undoubtedly, that has a lot to do with the creative heads of the respective brewing teams—Iain McOustra at Amsterdam and Mike Lackey at Great Lakes.

Lackey and McOustra are friends and both t the same humble, soft-spoken, “I’d rather my beer speak for me” model. But with experience and a devotion to improvement comes a deep well of opinions on the craft beer situation in Ontario, circa 2018.

e three of us gathered at Bryden’s, a casual sports bar in Toronto’s Bloor West neighbourhood, for a few hometown pints and a discussion of the current state of their industry. >>

Iain McOustra

Mike Lackey

GROWLER Are collaboration brews worthwhile? What do you guys get out of it?

MCOUSTRA Oh, you gotta go rst, brother.

LACKEY Well, for sure. At the start, when I rst met Iain, it was about trying to nd like-minded people in the industry as we were trying to do some di erent things. I think we met at Volo the rst time and just started talking. We realised we had some of the same ideas and goals. Collaboration, pretty early on, was about getting to make a beer together.

GROWLER What did you get out of the process?

MCOUSTRA I certainly learned a lot more from some of the collaborations I’ve done, particularly with Lackey. Also from one I did with Matt Tweedy. I’ve learned more through that than some of the formal brewing education I’ve done. It’s a matter of talking ideas through; understanding avour impact a bit more; really taking risks with that person on styles we haven’t brewed before.

I’ve kind of moved away from doing collaborations because there is so much of that out there. And there doesn’t seem like there’s the same impact.

LACKEY Maverick & Gose was the one I was thinking of. For me, I didn’t know what a gose was. I don’t think many people in Ontario did.

MCOUSTRA And a barrel-aged one at that.

LACKEY For Iain, I think it might have been hard to say to the bosses: “Hey, I’m going to make a gose” at that point.

MCOUSTRA Oh, for sure.

LACKEY But it’s a collab so we’re going to do crazy stu no one’s heard of. And it’s a collab with this idiot down at Great Lakes and [he could] put the blame on it being a fun thing.

MCOUSTRA Back in the day, you were taking risks. You were also learning from that person. Almost always back then, for a collaboration, you were doing a style you wouldn’t normally do. Something that was new.

We’ve done a bunch. Niambic, obviously. at was one of our rst ones. I think collabs have been incredibly important for me in my brewing career.

GROWLER If you were opening a brewery now, would you jump in with the beers you have or would you start again with the originals and grow into Boneshaker and Octopus Wants to Fight?

MCOUSTRA If I was going to open up a brewery right now? I would go opposite to market trends. I would go pilsner, porter, probably an IPA and a light saison.

I wouldn’t do avours. I wouldn’t do lactose. I wouldn’t do anything over the top. Solid, solid beers that really stand out.

LACKEY I’m similar. Keep it simple. I certainly don’t think Great Lakes would do it again the way we did it. at was kinda the only way we knew. Just the mainstream lagers. ere wasn’t much info out there, certainly in Ontario.

GROWLER Flipside of that: What beer that you don’t make any more, would you like to revive?

LACKEY Really admire what Luc’s doing at Godspeed. He came out and the market’s really pressuring for crazy sour beers. He’s going to kick it out of the park. And he just made a Dortmunder, which just wasn’t around. He’s just doing simple styles really well. I think people are actually realising how good the beer is down there.

GROWLER Let’s talk about package format. Does it matter to the beer? Is there a format you prefer?

MCOUSTRA As long as your dissolved oxygen levels are low, it doesn’t matter. Clean beer goes in, with

For its 30th anniversary last year, Great Lakes released some more of Ezra, including the No. 10, which was a Belgian-style farmhouse ale aged in West Avenue cider barrels.

low dissolved oxygen and that’s the beer we want our customers to be drinking.

LACKEY With growlers and especially crowlers I’d be worried about the dissolved oxygen.

GROWLER What’s the one thing that the Ontario government could change that would make a big di erence for Ontario breweries?

LACKEY Sell each other’s beer is the one thing I was going to say. Our retail store should be able to sell their beer. I don’t see why that law exists. Other than opening your own stores.

MCOUSTRA at’s a big one, but also taxes. ey are crushing. Once you hit our size, it’s taxes. ere’s been some good work on that this week. at was due to a lot of hard work by the owners of both of our breweries as well as Cam [Heaps, Steam Whistle Brewing] and a few other people who worked on it for years.

GROWLER So, the changes are important?

MCOUSTRA I’d like to see the government o er tax protection to bricks-and-mortar breweries as opposed to contract breweries. I think that’s truly something that’s becoming an issue. In a regulated province like ours, there’s only so much shelf space and contract brewers are treated the same way as bricks-and-mortar breweries and that doesn’t work. And if we’re being taxed the same way and processed the same way, I think that breweries like

ours who have been open over 30 years, don’t see the bene ts that, I feel, we deserve. We’ve got over 100 jobs at our main facility and over 240 between our two brewpubs. at is not inconsequential as opposed to someone coming and saying “I want this recipe made.”

I really think that if the Ontario Craft Brewers and government really do a bit more to support bricks-and-mortar breweries, while perhaps taxing the contract brewers the way they would an import, it would bene t all of us.

GROWLER We talked, a few years ago, about how di cult it can be to get the hops you want. Is it di erent now?

MCOUSTRA Oh man, that was then. You can get any type of hops you want, at any point. e issue now is: What’s the quality?

Everyone started putting in new plantings. And they started really pushing in Idaho and Oregon. And the thing is if you’re not there for selection— and Lackey and I have gone together for several years now—picking your hops from a table, you’re not de ning what type of hops you want.

It’s no longer just about varietal. It’s “okay, I like Centennial from CLS Farms because I know Eric is one of the best farmers and I know his Centennial every year is perfect.” But if I’m not at that table, shaking his hand, going to Sports Center afterwards, watching him do karaoke...

LACKEY Watching karaoke? You’re up there, man. He’s amazing.

MCOUSTRA e quality is just relationships. Going there, meeting the farmers and learning for ve or six years. It’s something I want to do every year.

is is a chopped-down version of our our hour-plus discussion that covered the Ontario-grown hops, Brazilian pop singers, and the status of the Niambic project. More at on.thegrowler.ca/bvb j

In 2013, when McOustra and Lackey made Maverick & Gose together, it was the rst gose many Ontarians had tasted. at year, the style went through a certain vogue.

I'd like to see the government o er tax protection to bricksand-mortar breweries as opposed to contract breweries.

- Iain McOustra, Amsterdam Brewing Co.

Putting Away Pints

Are beer cellars worth the time and space or just an expensive beer purgatory?

just

by Ben Johnson

When I mention my beer cellar, my wife usually rolls her eyes.

Mainly she does this because she knows when I say something like, “I’ve got some really good stu in the cellar right now,” I’m actually referring to rows of dusty bottles on the metal shelving that I bought at Home Depot and put in our basement. And while, of course, it is a tad pretentious to refer to these shelves next to the laundry tub as a “cellar,” it doesn't take much more to have a functioning beer storage space. Indeed, the ideal conditions for storing beer are essentially just a cool, dark place where you can t a bunch of big bottles.

Tomas Morana is the co-owner of Birreria Volo, arguably one of Canada’s best beer bars. He’s also a co-founder of Keep6Imports, a company that works to bring rare and funky imports to Ontario. At Birreria Volo in Toronto’s Little Italy, the cellaring program is very much part of the venue’s draw and he takes it seriously.

“Temperature control and no exposure to light are the most important factors to consider when building a cellar,” he says. “Keeping your beers at a consistent cellar temperature of 10-13C is key. Humidity is another important factor to avoid having corks dry out.”

And while my makeshift basement cellar roughly approximates Morana’s speci cations, his cellar is a little more aesthetically pleasing. Like the rest of the bar that Morana designed with his brother, Julian, and father, Ralph, the cellar was built to exacting speci cations, and it’s clear that thought was put into the wooden-shelved, closet-sized space at the centre of their small venue.

“ e cantina,” Morana prefers the Italian for cellar, “is the heart of the bar and is the focal point of our customer experience. e cellar was built with a custom warehouse-style window frame so you can see bottles inside the cellar from the outside.

e oor is concrete and built with a drain in case any bottles break on the oor and each beer has a designated spot and is organized in the cellar with a code, so it’s easy to nd during service.”

Once you’ve got your own Home Depot shelving or cedar-lined, vintage-factory-windowed cellar

constructed, the question becomes which beers will you keep there.

Typical candidates for cellaring include big, barrel-aged o erings with bold avours or boozy heat. ese can potentially round out or mellow over time as part of the various processes connected to yeast maturity and controlled oxidation. For this reason, my cellar is mostly lled with Belgian strong ales, barley wines, and imperial stouts. Morana, however, tends to stick to wild ales when it comes to his aging program.

“ e only beers I tend to age or cellar intentionally are lambic,” he says. “At the bar, we have 32 beer options on tap so anything meant to be consumed fresh should always be a draught option. My rules for cellaring are: Do not age fresh beers. I recommend the only types of beers to cellar are lambics, sours, or brett beers, or, if you want to, strong styles above eight per cent like imperial stouts, porters and barley wines.”

Of course, the real question about cellaring beer is whether or not it makes much of a di erence to a particular beer, or if it’s even actually worth the e ort. In my own basement-aging experience, it isn’t really. e inherent di culty of actually storing beer to save for later is that you never actually know when the right time will come to open them. Indeed, the only way to tell if your beer is ready to drink is to drink it.

Iain McOustra is the head of brewing at Toronto’s Amsterdam Brewery, and he has, over his tenure, produced many an excellent wild ale and a plethora of big, boozy stouts. Even he admits that cellaring beer is something of a crap shoot. >>

Typical candidates for cellaring include big, barrel-aged o erings with bold avours or boozy heat.

“How do you know when a beer is ready to drink?” he asks. “You don’t. Temperature swings, the packaging process, and batch di erences mean you never really know how a bottle that’s been aging will taste. Big imperial stouts and barley wines are a safer bet, but you still never know.”

I didn’t have the foresight to put a drain near my beer shelves like Morana did. I’m reminded of my lack of foresight when I open a wild or bottle-conditioned ale and am met with the familiar and disappointing “gusher,” a beer that essentially explodes when you open it because the live yeast has continued to consume sugar in the beer, resulting in excess carbonation and... kapow! Memorably, this happened to me with a red-winebarrel-aged stout I brought home from Italy, and I now have a couch that will never be the same.

Ultimately, most beer cellars are akin to something like an expensive beer purgatory. You put what is surely a reasonably good beer on a shelf, hoping that you’ll remember to open it in time and praying that, when you do, the result is a marginally improved experience. I’ve got probably a few hundred dollars’ worth of excellent beer haphazardly tied up in an experimental process that one of Canada’s best publicans strictly monitors with a spreadsheet and that one of Canada’s best beer makers admits to having a 50 per cent success rate with. My wife is probably right to roll her eyes at my “cellar.”

e less furniture-destroying but equally disappointing alternative to a gusher is often that I’ve just let the oxidative process carry on for too long and am now left with a at beer devoid of avour, save for perhaps a soupÇon of wet cardboard. McOustra admits to me he’s had similar results. “My wife and I have a beer cellar, and it’s a good place to see all the beers we’ve let sit too long,” he says. “We have maybe a 50 per cent success rate with anything over a year. It’s easier once you nd a few classics that work but generally, beer is better fresh. Everyone has a great story of a decade old lambic or omas Hardy but for every one of those there are ten drain pours you don’t hear about.”

on of wet cardboard.

If you have an urge to cellar a beer, your best bet is to ignore that urge. If you’re buying a beer from a brewery you know to make good beer, it’s probably a safe bet that, unless they say otherwise, that beer will taste pretty good if you crack it and drink it right away. But if you really feel the need to hoard beer in hopes that the yeast in it will continue to do interesting and not terrifying things or that age will mellow the alcohol heat rather than dull the avour, at least buy two of the beers and drink one right away. And, when you eventually open the other one for comparison and end up drain-pouring it, make sure you have a six-pack of something fresh on hand in the basement to cleanse the disappointment from your palate. j

Yeast can build up quite the fervour in a bottle that's been cellared for too long. If you think you might have a gusher, open carefully, preferably near a sink and plenty of paper towel.

How do you know when a beer is ready to drink? You don’t. You never really know how a bottle that’s been aging will taste.

—Iain McOustra, Amsterdam Brewery

When most folks think of hops, they think bitterness. What comes to mind are the bitter hops used in classic northwest IPAs; hops like Columbia and Centennial that emphasize the bitter pro les and can include oral, piney, herbal, and spicy notes. Not everyone enjoys the bold, bitter avour, and that’s legit. But hops are in every beer, so to say you don’t like hops but you like beer is fundamentally inaccurate. It would be more apt to say that you don’t like bitter hops.

Over the last year or so, many breweries have pivoted from heavily featuring bitter hops in their IPAs to using juicy, citrusy hops. Citra, Azacca, Galaxy, El Dorado, and Amarillo are examples of hops with juicy notes that can include mango, nectarine, melon, and pineapple pro les. Basically this new guard of hops taste tropical AF.

Brewers get hip to new hops

by

Lito Howse

Alpha and Beta Acids

So to understand hops better, let’s start with alpha and beta acids. ese acids are responsible for the bitterness of the beer and also much of the aroma. Hop suppliers test for alpha and beta acids to determine what percentage of the hops’ weight each acid makes up. Brewers apply that data to get a better sense of what a certain hop will do in their brew.

ere are ve types of alpha acids but the ones to note are called humulone and cohumulone. Humulone acids bring out gentler bitterness like that in Citra hops. Citra hops can measure high in alpha acids but don’t have that classic bitter avour because the humulone percentage is relatively high. Cohumulone is responsible for harsher bitterness and is about twice as potent as humulone acids.

Ultimately when beers are measured for International Bittering Units (IBUs), these acids are what are being tested. erefore a juicy IPA with a melony pro le could end up with similar readings to a classically bitter IPA with a pine and herbal pro le—if all else is constant. Juicy IPA recipes are crafted to balance the perceived bitterness with the perceived sweetness in order to highlight the less bitter avours of the beer. Everything from the yeast, malt, and hops factor in to these perceived tastes. e timing of when the hops are added to the beer is signi cant as well. Hops used during the boil will release alpha acids and highlight bitter notes while hops used to dry hop (added during a later fermentation stage) will add to the aroma of the beer.

Beta acids break down over time and will change the avour pro le of a beer. is is why it’s best to drink IPAs as fresh as possible since the full, desired taste is evident within the rst few weeks. You may not notice these changes in avour proles of lagers and pilsners, by comparison, because lagering slows down the process of beta acids breaking down.

Essential Oils

Hops also contain essential oils that greatly a ect the non-bitter aspects of a taste and aroma pro le. Essential oil avours and aromas include woody, piney, oral and spicy. Brewers can use di erent methods to draw the oils out. For example, a hop stand is when the temperature in the kettle is dropped from a boil and then hops are added causing the oils to emulsify into the rest of the

liquid. is generally results in a more cloudy beer because the oils are dispersed throughout, and also ampli es the oil avours and aroma.

What’s Hop-pening?

In the last couple of years, a trend of single-hopped beers has emerged that really showcases what each hop tastes like. Manantler in Bowmanville has their Lollihop single-hop series, the Monogamy series at Bellwoods has covered o 20 hop varieties in its time, and Left Field has taken it a step further with Turn Two, which features pairs like Amarillo and Ekuanot hops.

Hop farmers are getting more playful with their delivery methods as well. Generally hops are sold as either whole hops which are dried or hop pellets, which have been ground down from whole hops. Sometimes fresh hops are used, which means the hops were picked, shipped, and tossed into the brew all on the same day. Hop hash is another new product hop growers like Chilliwack Hop Farms are making and breweries are experimenting with. If you haven’t gured it out from the name (or are new to 4/20-friendly terminology), hop hash is a condensed version of a hop just like marijuana bud can be condensed into marijuana hash. Faculty Brewing Co. in B.C. made a white IPA with Amarillo and Mosaic hop hash from Chilliwack Hop Farms, while Big Rock celebrated 4/20 last year with a hemp infused hop hash that Chilliwack custom made for the brew.

So the next time you walk into a brewery don’t discount the IPA because you assume it will be too bitter. Be sure to ask sta about the beer’s avour pro le to ensure you are not missing out of a tasty brew. j

&KITCHENER WATERLOO

GREAT

HAVE FOUND A HOME

by David Ort

Old ways and new ideas are the two in uences that de ne Kitchener-Waterloo and the surrounding area. It’s not the only place that has such a duality, but I think the contrast is stronger here than anywhere else in Ontario. Where else can you drive past a horse and buggy driven by a Mennonite farmer on his way to market, while you’re heading towards the global headquarters for a tech company?

And, sure, Blackberry’s stock has fallen since the heady days of 2007 when everyone was clicking away on their blue devices and Apple and Google were trying to catch up to the Canadian smartphone pioneer. But these days, that search giant has a strong presence in the region and high-tech continues to be a major employer. e Perimeter Institute—co-founded by Blackberry’s Mike Lazaridis—has helped Waterloo maintain its membership in the high-tech elite.

So who plans a vacation based on what place has more software engineers?

Fair question. And I’ve been to Waterloo a few times (especially to visit Relish Cooking Studio), so why go back now?

For great beer, of course. While a few of the top beers from area breweries are making it to Toronto, I had heard that much of the best was lling the cups of locals before having the chance to make it further a eld.

I’d also discovered a new option, beyond the usual planes and trains, for making a road trip feasible. Have you guys heard of Turo? e easy way to explain the startup is that it’s Airbnb for cars. Some people have more car than they need and others have no car, so the app brings them together.

at’s great for getting a Tesla into the hands of the trend end who really wants to drive a Model X, but it also works for someone like me who needs a Nissan Rogue to get to and from the province’s up-and-coming beer destination. (I hope it goes without saying that drinking and driving do not mix—walk or have someone else to drive you on your four-brewery tour once the tastings start.)

Having been set up with an opportunity to test out this new service the transportation box was ticked and we were o for a long weekend excursion to the twin towns a couple hours’ drive from Toronto’s west end. >>

CRAFT BEER AND

FOOD

BETWEEN THE TRADITIONAL FARMS AND HIGH-TE C H FIRMS OF WATERLOO REGION

the growler guide to photo courtesy St. Jacobs Country Tourism

Part wall, part menu, blue tiles at Arabella Park in Kitchener do an attractive job of presenting the bar's all-craft selection of options (plus cider). e strong local focus is balanced by selections from across Ontario. David Ort photo

Block Three

Named after Abraham Erb, the Mennonite settler who traveled from Pennsylvania to found Waterloo, this has grown into one of the region’s most popular beer makers. In fact, the brewpub concept took o so quickly that they had to open a second location in Kitchener across King Street from the Google Waterloo building.

Even before dinner, the comfortable, warm space has lled up with groups sharing beer ights, jerk chicken tacos and lively conversation. e range of styles brewed here is so extensive that the paddle of samplers really is the best place to start.

eir Buggy Whip IPA (6.5% ABV) has a clean, slightly sweet malt background highlighted with American-style tropical hop notes and a pleasant dose of bitterness. For a more sessionable option, go with the 1857 Kolsch (4.8% ABV) that ends on a crisp and clean, moreish nish.

Rob eodosiu, Abe Erb’s founder, also operates Settlement Co., a popular Waterloo-area destination for craft co ee.

I rst visited this brewery, tucked away in downtown St. Jacobs, in late 2014. at trip was to brew a collaborative beer with their team for a beer dinner I was putting on with Nick Benninger at Nick & Nat’s Uptown 21.

As we worked on creating our cardamom-cranberry saison (did I mention that it was 2014?) we talked pretty extensively about how keen they were to get a barrel-aging programme underway.

Since then, Kevin Freer, has taken over the role of head brewer and really brought that undertaking to fruition. ey’re making complex, re ned beers, including with cherries and raspberries.

We timed our visit to Arabella Park perfectly— one day after a tap takeover by Block ree. e cobalt tiles covering one of the long walls cast cool, blue light back into the room and also do an attractive and thorough job of announcing the beer selection, which is augmented by cider.

Happily, one of them was for the Block ree Rhapsody (6.5% ABV), a red-wine-barrel-aged version of their sasion made with brett drie. I’m hard-pressed to remember a more re ned and spot-on brett saison. All elements, the dry funk of brett, tannic red wine and fruity saison, are cast in an ideal balance. is is a real knee-slapper.

Innocente

Before craft beer was fully established in the area, Steve Innocente arrived from the UK to open his brewery. He came with a couple decades’ of experience as a cancer researcher, and that meant he also had an in-depth understanding of how yeast work. He also brought the award-winning home

Abe Erb

Golden, amber or dark the range of options at Abe Erb is obvious at rst sight. David Ort photo

brew recipes that gave him the con dence to start his own operation.

e wide range of o erings stretches from a sharp and snappy Conscience American-style IPA (5.7% ABV) to the Charcoal Porter (5.1% ABV).

e latter, originally made as an exclusive for a local restaurant group, won a gold medal at the Canadian Brewing Awards in 2015. It touches the right bases for the style with subtle hints of co ee, chocolate, malty sweetness and a roast bitterness.

What else is worth a visit?

After a day on the snowshoe trails I had a speci c and severe craving for a bacon grilled cheese sandwich. Harmony Lunch, in downtown Waterloo, to the rescue. Just the right amount of elbow polish and kitsch (collected over roughly 90 years in business) set against an updated kitchen. Chef Nick Benninger applies the same, no-corners-cut approach that has helped drive his restaurants, Uptown 21, Taco Farm and Marbles to popularity with locals in the area.

e Birds and Beers Blonde (5% ABV) made in collaboration with Together We’re Bitter has a golden-grain malt body and a crisp dry nish with a delicate touch from noble hops. It matched with both my sandwich and my girlfriend’s lox-andbagel plate with smoked salmon from local sh favourite T & J Seafood (worth a visit in its own right). e perfect rst beer of the day.

It’s available across Benninger’s Fat Sparrow group of four restaurants. “I went and physically brewed

it with their brewer, Peter,” Benninger explains. “Not that 'we can label our PBR for your bar' bullshit. Real-deal, local collaboration between like-minded businesses.”

TWB is obviously popular with the local growler- ll crowd and is one of the area breweries to watch as it continues to experiment.

Grand Trunk Saloon is the place for a nightcap with a re ned twist and bar snacks that are good enough to make into an entire meal. e “libations” are presented as a fascinating Venn diagram that includes bold, dry and sweet categories and has options like Brown Butter Ol’ Fashioned and Secretariat made with pecan vodka and rose gin. Picking just one snack to recommend is a trial, but I’m still dreaming about the Fried Bird Biscuits. e light biscuits did a great job of soaking up the herb-seasoned and abundant juices from the crispy buttermilk fried chicken.

For a late-night complement head to the classic Ethel’s Lounge. It feels like a sports bar, but also has a cozy atmosphere and boasts on their website that they only have three TVs. Follow the lead set by the crowd of undergrads and stick to comfort classics like pulled pork or the meatloaf special.

at’s the remarkable thing about Waterloo. e presence of so many campuses—academic and corporate—means that there’s always an audience for testing new ideas. And when your diners and drinkers have spent time in places like southern California and North Carolina they expect quality execution with their innovation. j

LEFT: House-cured bacon is really the only appropriate way to make Harmony Lunch's grilled cheese sandwich complete. RIGHT: Neon signs draw local university students in for the daily specials at Ethel's. David Ort photos

Scotch eggs paired with Merit Young Rival

BY CHEF JESSE

In a city known as Hogtown, it’s no small feat to capture broad acclaim as the best sausage maker in Toronto. Jesse Vallins, the executive chef at Maple Leaf Tavern in Leslieville, has made his reputation as someone who cooks unpretentious food t for special occasions.

at’s a niche where good beer thrives, so no surprise that he’s also a partner at Merit Brewing, one of the cornerstones of Hamilton’s thriving upstart scene. ere, the food side of the menu focuses on Vallins’s ground-and-stu ed creations like the Scotch egg recipe opposite.

Back at MLT, he prepares a menu of classics— with plenty of contemporary reinterpretations— t

for the old-school tavern surroundings. Other than “brass taps and oak” I can’t think of a better emblem for that type of place than his pickled egg recipe. (See on.thegrowler.ca/eggs for this additional recipe and for an expanded version of the Scotch eggs.)

Vallins is a rare classically trained chef who is comfortable talking and writing about craft beer. Even more unusual he’s both a certi ed cicerone and a wine sommelier.

Deep-frying is easy to do at home, but be safe about it. Have a re extinguisher on hand and either use a purpose-built deep fryer or a heavy-bottom Dutch oven with tall sides, lled no more than halfway. —David Ort

Photos by David Ort

VALLINS, MAPLE L EAF TAVERN & M ERI T B REWING

INgredients

Breakfast sausage:

• 1 kg coarsely ground pork

• 18 g kosher salt

• 2 g white pepper

• 2 g dried sage

• 0.5 g ground ginger

• 0.5 g mace, finely ground

• 0.25 g nutmeg, finely grated

• 5 g granulated onion

• 8 g maple syrup

• 75 g crushed ice

Scotch eggs:

• Dozen eggs, soft poached 3-4 mins

• 600 g sausage mix

• All-purpose flour

• Egg beaten with water

• Panko breadcrumbs, for breading

directions

1. Place all sausage ingredients in the bowl of a mixer tted with the paddle attachment.

2. Mix on low until all are incorporated. Raise speed to medium-low and mix until ice is melted and everything is well emulsi ed.

3. Portion sausage mix into 50-g balls and with wet hands, atten to a thin, round disk shape.

4. Place an egg in the middle of each sausage disk and gently form the sausage around it. Chill for an hour.

5. Preheat oven to 250F. Cook wrapped eggs on a rack-lined baking sheet until sausage reaches 155F. Cool completely.

6. Set up our, beaten egg and panko in separate pie plates or bowls. Dredge cooked eggs in that order.

7. Deep-fry in batches of no more than 4 eggs at a time, in 325 F oil, until the breading is deep brown and golden and the egg is warmed through.

8. Keep warm in a low oven while you fry the other batches.

TOP: Young Rival from Merit falls into the hop-forward, lighter end of the IPA range at 6.5% ABV and 48 IBU. Tropical and juicy, it has what it takes to complement an egg wrapped in sausage and deep fried. Supplied photo

ABOVE: Merit serves ights of tasters in their Hamilton taproom. is one has four takes on their Nowhere Imperial stout.

Finding a place for beer on wine’s doorstep with Shawn & Ed in Dundas

by Jordan St. John

Because of the popularity of craft beer in Ontario, the industry draws business owners from many di erent walks of life. In some cases, new brewery owners are rank amateurs who have just barely graduated from basic homebrew equipment. However, even with all of the necessary tools and experience, starting a craft brewery from scratch can be a di cult proposition. In a market sector that is supposed to be about the quality of the liquid in the can or bottle, sometimes the X-factor can be the way a brand feels; an identity for beer drinkers to latch on to.

Shawn & Ed Brewing in Dundas is a solid example of how such an identity can develop over time,

rather than emerging on day one as a fully formed and polished entity.

For Shawn Till and Ed Madronich, the dream of opening their own brewery began in high school but wasn’t realized until both men had lengthy and fairly successful careers behind them. In Till’s case, a background in engineering and a signi cant amount of executive experience would help him construct the business he had long wanted. For Madronich, a decade and a half in Ontario’s rapidly growing wine industry provided him with knowledge of beverage alcohol sales and marketing, not to mention production through Flat Rock Cellars winery down the road in Jordan Station. >>

Ed Madronich is living out the adage that "it takes many pints of beer to make great wine." He went from Wine Council Ontario chair to co-founding a brewery.Ti any Mayer photo

“It took ten years to build to a new challenge,” he says.

e level of expertise and the amount of funding made possible by those careers a orded a certain amount of luxury to the startup process.

“We started with no timeframe to nd a location and a sense that starting as a contract brewer would compromise the brand’s authenticity,” says Madronich.

e location eventually chosen as Shawn & Ed’s home was a former furniture factory in Dundas.

“I believe in beer and terroir,” says Madronich, “but in really leaning on a sense of geography. Place is important to the brand.”

At launch, the packaging focused more on the founders of the company than it gave a sense of place. It referred to the brewery as Shawn & Ed in some spots and in others by the contraction “Shed.” Amongst the crowded shelves where Ontarians buy beer that was confusing. We needed to know more before buying into the idea that terroir matters to beer.

Walking into the brewery, things become more clear. Shawn & Ed’s taproom is something of a living museum for Dundas. Before its incarnation as Valley City Furniture, the building at 65 Hatt Street had lived many lives, mirroring at every step the development of the town. Initially constructed as a foundry, it was reinvented as a curling and

skating rink in the 1890s once the citizens of Dundas had become wealthy enough through manufacturing to embrace leisure activities. As automobiles began to replace the horse and buggy, the building became a maintenance depot for local buses, transporting people to the much larger factories that had replaced the original foundry. After the Second World War, a company manufacturing crokinole boards moved in.

All of this legacy is on view under the airy expanse of the wooden beamed roof. In the walls are ports where coal- red heaters kept the rink at a comfortable temperature for skaters and curlers. Festooned on racks are destination rolls from buses that were housed in the building. A legion of crokinole boards sits on a shelf waiting to be used. In the corner, a heavily rusted hulk of a Studebaker pickup truck is parked amongst Flat Rock wine barrels. In practice, the slick brand seemed too concise to contain all of the experience that the brewery taproom displays; the pieces that make up

“I believe in beer and terroir, but in really leaning on a sense of geography. Place is important to the brand.”

- Ed Madronich, Shawn & Ed Brewing

Bus destination banners hang between beer tanks as a reminder of one of the the building's many former lives as a bus maintenance and storage barn. Supplied photo

In the airy, light- lled space locals from Dundas seem to connect with the LagerShed line of three approachable beers in various shades of lager. Supplied photo

the brewery are pulled from so many disparate lives.

Brewer Rob Creighton contributes his own lengthy experience to the mix. He started brewing for Labatt in London, Ontario, in the 1970s before he was old enough to legally buy a beer and has been involved with a number of breweries over the years. A tenure at Upper Canada got him started in Ontario’s craft beer scene in the 1980s, and more recently he was the brewer for Grand River in Cambridge. It’s a career that has run parallel to the entire development of craft beer in Ontario and one which continues to nd experimentation in its fourth decade.

e standard o erings fall into two categories: LagerShed and BarrelShed. e LagerShed beers have become popular locally, lling an important niche in the Dundas community where people are not yet entirely convinced of the merits of more adventurous styles. With a brewhouse and fermenters designed for multiple batches, the lagers tend to get the aging time they need to ease o the rough edges, guaranteeing conditioning across the entire lineup.

e LagerShed brands are gateway beers. at’s a concept that may seem foreign in a world of increased specialization, but the job is to sell beer locally. Rather than assume any knowledge on the part of the drinker, the LagerShed series is designed to act as a spectrum. Original is a fairly gently hopped European-style pilsner made with Bavarian ingredients and adhering to the standard 5% alcohol range. Lighter does exactly what it says on the tin, weighing in lighter in body, colour, and alcohol. It possesses some di erences in that it is made with North American two-row malt and comes closest in character to being a standard North American lager despite its New World hop character. Of the three, Darker is the most compelling; a Munich-style dunkel ranking amongst the best in Ontario with the deep, bready Munich malt bringing to mind a chocolate chip cookie as the beer warms in the glass.

e BarrelShed range is a rst cousin to the wine from Madronich’s Flatrock Cellars, with those beers aged in pinot noir barrels. Usually, if brewers are using a pinot noir barrel to nish their beer, they opt for a Belgian-style farmhouse ale or a big imperial stout that will incorporate the grape as part of its avour pro le. In this case, the choice of base beer is less common: an English-style extra special bitter. e wine barrel nish on the beer is restrained, and the beer only rests in the barrel for six weeks instead of the more typical months-long aging. ose choices mean the fruit character is subtly bolstered, and the oak comes through in the texture, rather than avour. BarrelShed No. 1 managed to win a World Beer Award, so the esoteric decision has paid o .

e group behind Shawn & Ed comes with a wealth of di erent experiences and from di erent walks of life, and they value contributions from all members of the team. For experimental batches, Creighton lets the assistant brewers play with newer styles. After visiting the comfortable taproom in Dundas it's nally clear how all of these in uences coalesce. e result is greater than the sum of its parts, some kind of culmination of myriad di erent in uences coming together to create an interesting lineup of beers.

Plus, crokinole. j

e elegant shape and spare label design connect Shawn & Ed's beer to the wines of Flat Rock Cellars, the winery Ed Madronich owns in Niagara's Jordan Station. Supplied photo

GREAT LAKES BREWIN G

30 Queen Elizabeth Blvd., Etobicoke | GreatLakesBeer.com

SUN-THU 11AM-6PM ^ FRI-SAT 10AM-8PM

EST. 1987

A veteran of craft beer, GLB’s brewing team put out 105 di erent beers to celebrate their 30th anniversary in 2017. One of Ontario’s most decorated breweries at the Canadian Brewing Awards.

CANUCK PALE ALE

AMERIC A N-STYLE P A LE ALE

ABV

I BU 5.2%35

A leader in the APA style, Canuck balances tropical citrus, pine and smooth carbonation.

OVER MY DAD BODY PILSNER

GERM A N L AGER

Seasonal: B

Malty sweet notes up front complement the grassy, lemony nish on this summer staple.

32 T ORONTO

SUNNYSIDE SESSION

IPA

S ESSION ALE

Seasonal: B,L,LCBO

Lemony citrus aroma leads into a light, juicy body that sets this up as a peak summer beer.

OCTOPUS WANTS TO FIGHT IPA

AMERIC A N-STYLE I NDI A P A LE ALE

S till smells just as sweet

e rst ever release on the small pilot system was a beer called “My wife went to the west coast and all she brought me back was this lousy pale ale.” While the name didn’t stick, the beer did, and today we know it as “Canuck Pale Ale.”

I NDIE ALE HOUSE

B REWIN G CO.

2876 Dundas St. West | IndieAleHouse.com

SUN-THU 12-11PM ^ FRI-SAT 12PM-12AM

EST. 2012

e Junction’s all-ale brewery mixes strident independence with ve years’ experience for a package of top-level beers and an accomplished restaurant. IPAs and anything from a barrel are must-trys.

INSTIGATOR IPA

Year-round: B,L

ABV I BU 6.5%88

An ode to craft beer trailblazers, this IPA is full of citrus and ends on a cleanly bitter note.

COUCH SURFER S ESSION I PA

Seasonal: B,L

ABV I BU 5%60

e aroma announces itself with dank, green hops and the moreish nish is pleasantly bitter.

SUNKICKED

BA RREL-AGED IMP ERI A L WIT

Seasonal: B,L

ABV I BU 8%20

Is it summer? Is it 8%? So many questions to ponder while enjoying the barrel notes and warm, lasting nish.

Seasonal: B,L

ABV I BU 5%30

Lemons and lactose give this sour the balance of snap and sweet that is needed for hot afternoons.

BROKEN

Year-round: B,L

ABV I BU 5%20

e pairing of sweet orange and ginger notes keep this wit sharp. A popular all-year option.

ICONOCLAST

BRETT I NDI A P A LE ALE

Seasonal: B,L

ABV I BU 5%65

Equal parts stone and citrus fruit–mainly peach and lemon–help the layered bitternss stand out.

MILL S T. BREW PU B

21 Tank House Ln. | MillStreetBrewery.com EST. 2002

SUN-MON 11AM-10PM ^ TUE-WED 11AM-11PM ^ THU 11-12AM ^ FRI-SAT 11-2AM

A longstanding xture in the historic Distillery District, the Brew Pub also has a sister beer hall. When it opened, it featured the only bierschnaps distillery in Canada and now has barrel-aged brews.

Small-batch: B

is powerful number spent ve months in chardonnay barrels. All the tropical fruits plus spice.

Small-batch: B

Hibiscus pulls this tart thirst-quencher together. Look for lemon, lime, coriander and grassy malt.

Small-batch: B

Kettle-soured and refreshing. Served in trad stoplight fashion with two syrups. Coming in June.

Small-batch: B

Amber ale with black cherry in secondary and eight months in bourbon barrels. Out in July.

Q& A W ith Brewmaster Joel Manning

Q: If you could only brew one style for the rest of your career what would it be and why?

A: Bohemian pilsner. A very subtle lager with a great malt backbone and hops as perfume, not as air freshener. Control is needed and that fascinates me.

TORONTO

NORTHERN MAVERI C K

BREWIN G CO.

115 Bathurst St. | NorthernMaverick.ca

SUN-TUE 11-12AM ^ WED 11-1AM ^ THU-SAT 11-2AM

EST. 2017

Experienced hands leading the brewing team (Andrew Crowder) and the kitchen (Mark Cutrara) help ll the sunny taproom on the regular. Don’t miss the charcuterie locker with a streetside window.

HAND CRAFTED

LAGER VIENN A LAGER

Year-round: B,LCBO

ABV I BU 5%12

Vienna malt gives a slightly sweet backbone to this otherwise crisp lager with a clean nsih.

GOSE-ZILLA GOSE

Year-round: B

ABV I BU 4.7%12

Coriander accents this tart take on the gose style. Look out for the fruit variants.

HEFEWEIZEN

HEFE W EIZEN

Seasonal: B

ABV I BU 5%12

Orchard fruits join the familiar hefe one-two of banana and clove spice.

ENFORCER

AMERIC A N-STYLE I NDI A P A LE ALE

Year-round: B

ABV I BU 6%50

Citrus, juicy and tropical hop aromas are the clubs in Enforcer’s golf bag.

STOUT

OA TME A L STO UT

Year-round: B

ABV I BU 4.8%15

Low ABV, chocolate and its smoothness make this a great pick-me-up. (It has oatmeal, right?)

EARL OF CHESWICK

ESB W ITH EA RL GREY TEA

Seasonal: B

ABV I BU 5.6%25

Honey, lemon zest and Earl Grey all go in postboil, for an aromatic and complex take on ESB.

PURSUING HARMONY IN FOOD AND BEER

Collaboration between our Executive Chef Mark Cutrara and Brewmaster Andrew Crowder is not only common within our walls, it is the foundation of our Brewpub. Andrew is passionate about true to style beers with new and balanced flavor profiles. Mark focuses on seasonal, local and artisanal ingredients in his culinary approach.

Mark, what is the most exciting part of working with Andrew: I have been using beer to make dishes for a long period of time. However, working closely with Andrew has lead to a cross pollination of ideas, in which we use beer ingredients rather than finished product to make new dishes.

We use spent grain as a textural component in our house made hamburger buns, unhopped wort in our dressings and sauces, and reduce the wort down to provide glaze for our candied beer nuts.

Andrew, what is the most exciting part of working with Mark: Working with Mark has given me an insight into different culinary combinations that can be adapted into flavour profiles for beer. Having the ability to source high quality spices, fruit, and local ingredients has opened up new and exciting possibilities in our brewery.

JUNCTION CRAFT BREWING

150 Symes Rd. | JunctionCraft.com

DAILY 11AM-11PM

EST. 2011

With roots going back to the Paddock, a classic Toronto dive bar, Junction has grown into one of the province’s most popular. eir beers are tuned so that you can line up two or three in a row.

TRAINSPOTTER

Year-round: B,L

Cuts to the chase with a brightness and easy nish that sets it up nicely for hot days.

TRACKLAYER

Year-round: B,L

Properly aged for smoothness; fruity malt character meets warm-weather drinkability.

CONDUCTOR’S CRAFT ALE

AMERICAN-STYLE PALE ALE

Year-round: B,L,LC,TBS

A ve-by- ve (malt and hops) recipe powers this pale ale that’s right at home beside the grill.

BLACK ROAD BLACK LAGER SCHWARZBIER

Seasonal: B,L

Roasted and round rather than sweet with hop bitterness to balance. CBA gold medal winner.

One of Ontario’s Greenest

For their new brewery on Symes Rd., head brewer Doug Penfold had a custom 25-hectolitre brewhouse built by Quebec’s IAI with maximum e ciency in mind. Waste is “sidestreamed” so that it stays out of the municipal system and heat from the morning is captured for batches later in the brew day.

Call for a Conductor’s!

Inspired by traditional beers created when l ife was more about the journey than the destination, Conductor’s Craf t Ale from Junction Craf t Brewing is fresh, aromat ic and full of f lavou r. Cal l for a Conductor’s at your favour ite loca l, the LCBO, and select Beer and grocer y stores. a nd g rocer

RAINHARD

BREWING CO.

100 Symes Rd. | RainhardBrewing.com

WED-SAT 12-9PM ^ SUN 12-5PM

EST. 2015

e masterful use of hops is the focus for a beer programme that helps ll the former industrial space in the Aleyards with cheer.

ARMED ‘N’ CITRA

DRY-HOPPED PALE ALE

Year-round: B,L,LCBO

ABV IBU 5.2%40

An easy option for hop heads on hot days. Namesake citra delivers pineapple and lemon.

TORONTO

SHACKLANDS

BREWING CO.

101-100 Symes Rd. | Shacklands.com

THU-SAT 12-9PM ^ SUN 12-6PM

EST. 2012

KAPOW!

Year-round: B,L,LCBO

ABV IBU 6.5%65

West Coast-style throughout, citrus, resin and tropical aromas dominate this hazy IPA.

Go for the full- avoured saisons, and other Belgian-style ales; stay for the kitschy decor and friendly conversation.

SAISON DAVENPORT SAISON

Year-round: B,L

ABV IBU 6.4%25

An all-star favourite for the delicate balance of saison yeast character with French aroma hops.

OBSCURE MONK

BELGIAN-STYLE ALE

Year-round: B,L

ABV IBU 5.3%22

Azacca hops give this lighter-than-average Belgian ale round notes of orchard fruit.

INDIA PALE ALE

Aleyards the

e Aleyards is one of the most compelling places to drink great beer in Toronto right now. ree thriving breweries, di erent in scale, are making beers that are remarkably di erent from the others’. at means drinkers are willing to talk preferences and compare favourites while they enjoy a rollicking, good time.

1 Rainhard

e brewery Jordan Rainhard founded in 2015 has always been about the hops. anks to IPAs like Lazy Bones their trophy case is full of awards from both Ontario and Canada-wide competitions. Rainhard started on a 7-barrel system that served them ably and kept Toronto's hop heads well supplied with their favourite pale ales. ( ink everything from the sessionable Daywalker to the mighty Hop Cone Syndrome DIPA.) A major expansion started last year (and just nished) means more room for a 15-barrel system.

It also means that visitors to their Aleyards taproom—maybe for one of the weekend food pop-ups—will get a rst look at the foeders and new barrels that will power the greatly expanded barrel programme.

2 Shacklands

e newest of the Aleyards breweries—founded by Jason Tremblay in 2017—Shacklands draws inspiration from Belgian and farmhouse ales. Named after the rustic shacks Lawren Harris captured in his painting “January aw, Edge of Town” they have the same do-what-works approach to brewing. So, that means Obscure

Monk gets an Old-meets-New-World accent from Azacca hops or explain the dry-hopping that gives Saison Davenport its distinctive aroma. All are naturally carbonated in keg or can.

eir Aleyards taproom is lled with the ephemera from all of our childhood clubhouses. Say “hi” to Dave Watts behind the bar and check out the collection of LPs before sitting down at the house piano.

3 Junction

Back in 2016, Junction Craft Brewing announced hat they’d be moving north of St. Clair into a new Art Deco home on Symes in the Aleyards. e building, known as e Destructor, was a former municipal incinerator that originally opened in 1933. For Doug Pengelly’s brewing team the much bigger system that comes with the new space means an opportunity to focus on the best recipes they’ve developed over seven years. Generally, that means easy-drinking, American and British-style ales like Hey! Porter and Schnellbahn Festbier on the German side.

ey’re levelling up on their liquor license so that they’re able to serve wine, cider and beer from other breweries.

EAST B OUND B REWIN G CO.

700 Queen St. E. | EastboundBeer.com

TUE-SUN 11-12AM ^ MON 1-9PM

EST. 2017

Chef Tara Lee’s food is a great reason to stick around. But if you feel like exploring, take your chosen beer to go in a crowler—a 950-ml can.

LET’S GO EXPLORING

D RY-HOPPED DO UBLE I NDI A P ALE ALE

Small-batch: B,L

ABV I BU 6.1%19

A one-two of juiciness and pine steer the aroma on this double IPA. Medium bitter nish.

Small-batch: B

ABV I BU 6%15

An easy-going saison, which nishes dry. Just the right amount of clove and pepper spice.

BASECAMP SAISON

AMSTERDAM BREWING CO.

45 Esandar Dr. , 87 Laird Dr. , 245 Queens Quay W. | AmsterdamBeer.com

BANDIT BREWERY

2125 Dundas St. W. | AmsterdamBeer.com

One of Toronto’s oldest names in craft beer has three locations: eir brewery in Leaside, plus a nearby brewpub and a lake-side outpost down on Queen’s Quay.

A beer garden space for the Roncy set to while away a weekend afternoon. Progressive improvements have made this into one of the west end’s better breweries.

BATCH

75 Victoria St. | BatchToronto.com

BELLWOODS BREWERY

124 Ossington Ave., 20 Ha s Rd. | BellwoodsBrewery.com

Creemore’s Toronto brewpub makes special on-site brews. It’s in a historic space that many former breweries have passed through, including one called Growlers.

From art design to the food at the brewpub, everything gets careful attention here. e new location on Ha s Road means more acclaimworthy beer for both bottle shops.

BIG ROCK BREWERY (LI

BERTY COMMONS)

42 Liberty St., 1589 e Queensway | LibertyCommons.ca

BLACK CREEK HISTORIC BREWERY

1000 Murray Ross Pkwy. | BlackCreek.ca

With signature o erings and one-o brews, Liberty Commons, with food by O&B, is the downtown outpost for this Alberta brewery. Bottle shop in Etobicoke, as well.

GRASSHOPPER

Jump back two centuries with this recreation at Black Creek Pioneeer Village and drink ales as they were made in the days when Ontario was a frontier for a edgling country.

RHINESTONE COWBOY

L

Year-round: B,LC,TBS

Year-round: B,TBS

Year-round: B,LC,TBS

Year-round: B,LC,TBS

BLACK OAK BREWING CO.

75 Horner Ave. | BlackOakBeer.com

BLOOD BROTHERS BREWING

165 Geary Ave. | BloodBrothersBrewing.com

Founded by Ken Woods in 1999, this stalwart in the growing cluster of south Etobicoke breweries, has a reputation for consistent execution of their dependable favourites.

KRIST A LL W EIZEN (WHE A T ALE) BEAT

Small brewery that has made a name on the back of sour ales and powerful IPAs. Poochfriendly taproom is on the thriving Geary strip of o beat food-and-drink establishments.

PALE ALE

Year-round: B,L

BRUNSWICK BIERWORKS

25 Curity Ave. | BrunswickBierworks.com

BURDOCK BREWERY

1184 Bloor St. W. | BurdockTO.com

Ora et Labora, a fundraising collab they brewed with the makers of La Trappe, was the rst time that Trappist brewery had ever shared the mash paddle.

e only brewery in Ontario to strike such an even balance between restaurant, bottle shop and live-music venue. Beer selection leans to farmhouse styles and wine in uences.

COMMON GOOD BEER CO.

475 Ellesmere Rd. | CommonGoodBeer.com

OMNIPOLLO ZODIAK INDIA PALE ALE SOCIABLE

MIKKELLER PETER PALE & MARY AMERICAN FOLK PALE #10 IPA WEST COAST-STYLE INDIA PALE ALE

DUGGAN’S

BREWERY

1346 Queen St. W., Lower Level | DuggansBrewery.com

Scarborough’s only brewery switches hats between making their own beer and acting as a contract-brewing hub for many recognizable brands. Both are available on site.

Mike Duggan is one of the big names of Ontario craft beer. Find his Parkdale brewery, now with a live-music focus, down the stairs behind 1346 Queen St. W.

FOLLY BREWING

928 College St. | FollyBrewing.com

GODSPEED

BREWERY

242 Coxwell Ave. | GodspeedBrewery.com

A new brewing team (the founding brewers left to open their own shop in N d.) has steered the ship to the same yeast-focussed beer programme featuring brett and saisons.

Bim, one of Canada’s most famous brewers, came back from a stint in Japan and landed in Little India. e kitchen serves katsu, karaage and more to partrons in the 115-seat pub.

GOOSE ISLAND BEER CO.

70 e Esplanade | GooseIsland.com

GRANITE

BREWERY

245 Eglinton Ave. E. | GraniteBrewery.ca

Find a seat at the brewhouse on the Esplanade for a ringside view as the Toronto team of brewers make special one-o s and seasonals to go wtih the broader catalogue from Chicago.

e Keefe family has been the driving force here since Ron founded it in 1991. Mary Beth now runs the Ringwood-fuelled open fermenters that make ales especially good on cask.

HALO BREWERY

247 Wallace Ave. | HaloBrewery.com

HENDERSON BREWING CO.

128A Sterling Rd. | HendersonBrewing.com

Strong homebrewer roots here inspired an open-source concept whereby all their recipes are available for public perusal. Top-notch food popups rotate through on weekends.

MAGIC

DRY-HOPPED PALE ALE

On top of the two regular beers, every month brings a new one-o for their “Ides of...” series. eir taproom was a Sterling Road pioneer and is now a lively hub of activity.

KENSINGTON BREWING CO.

299 Augusta Ave. | KensingtonBrewingCompany.com

LEFT FIELD BREWERY

36 Wagsta Dr. | LeftFieldBrewery.ca

Right in the heart of colourful Kensington Market, this multi-level operation tucked into a small space is peak big city brewery, but with a casual and friendly atmosphere.

is baseball-themed brewery was an east-side pioneer, but has grown into a neighbourhood hub. Pup and kid-friendly taproom is a mustvisit for Jays games and food pop-ups.

LOT 30 BREWERS

303 Lansdowne Ave. | Lot30Brewers.com

LOUIS CIFER BREW WORKS

417 Danforth Ave. | LouisCiferBrewWorks.com

Newly opened this May, Brockton Village’s local brewery is run by Darrin Earley, one of the partners behind 303 Lansdowne, the former brewery in the same space.

NEW ENGLAND SESSION IPA SESSSION IPA

Brewpub meets bar at this Danforth favourite. e lively room attracts groups of locals with a mix of house-made brews and favourites from other local craft breweries.

RASPBERRY SOUR SOUR WITH RASPBERRIES

MASCOT BREWERY

31 Mercer St. | MascotBrewery.com

COCONUT LEMONGRASS

THAI-PA IPA WITH FRUIT

A downtown favourite with beer by Siobhan McPherson and a lively rooftop beer garden. ey’re getting a new production facility and moving into a new, downtown brewpub.

PILSNER

DRY-HOPPED PILSNER

HAZE

NEW ENGLAND-STYLE IPA

UKRAINIAN IMPERIAL STOUT IMPERIAL STOUT

MUDDY YORK BREWING CO.

22 Cran eld Rd. | MuddyYorkBrewing.com

Je Manol and his team are unsung heroes of making approachable, true-to-style beers that are delicious without relying on “all hat, no cattle” tricks. Gaslight is a summer favourite.

GASLIGHT HELLES

MUDDY YORK PORTER PORTER

TORONTO TORONTO

TORONTO TORONTO

PEOPLE’S PINT BREWING COLLECTIVE

90 Cawthra Ave. | PeoplesPint.com

RADICAL ROAD BREWING CO.

1177 Queen St. E. | RadicalRoadBrew.com

A tap here is permanently devoted to the creations of the GTA Brews homebrew club. ese guys are part of the growing list of crowler-friendly breweries in Toronto.

HELLES ISLAND

AMERICAN-STYLE MUNICH HELLES

Year-round: B

Year-round: B

e independent spirit of Scotland fuels their brewers to keep the six in-house taps well supplied with a range of light and snappy options for summer imbibing.

YUZU PALE ALE

AMERICAN-STYLE PALE ALE WITH YUZU

Year-round: B,L,LC

Year-round: B,L,LC

1001 Eastern Ave. | RorschachBrewing.com

1-31 Saulter St. | SaulterStreetBrewery.com

e best brewery-based rooftop patio in the east is ideal for their juicy-hop beers. Happily, the food menu operates capably in both the sharingsnack and meal departments.

TRUTH SERUM

Year-round: B,L Seasonal: B,L HEDONISM: PINEAPPLE SOUR IPA WITH FRUIT IBU ABV 50 6.5% IBU ABV 20 6.5%

e poster child for an endearingly small-scale take on brewing. Every ursday they launch a one-keg batch of a new one-o that is only available in their Riverside taproom.

RIVERSIDE PILSNER

TORONTO TORONTO

THE SIX BREWING CO.

777 Dundas St. W. | eSixBrewingCo.com

STEAM WHISTLE

255 Bremner Blvd. | SteamWhistle.ca

Whether by taxi, bike, transit or on foot, this is one of the easiest breweries to get to and feels right at home in the creative and youthful Trin-Bellwoods neighbourhood.

HOPSTER SESSION IPA

Tour the brewery in its landmark railroad roundhouse for an opportunity to sample the un ltered (and therefore more complex) version of their Czech-style pilsner.

PILSNER

CZECH-STYLE PILSNER

Year-round: B,L,LC,TBS

PILSNER

(UNFILTERED)

TORONTO TORONTO

ROUGE RIVER BREWING CO.

8-50 Bullock Dr. | RougeRiverBrewery.com

ARCH BREWING CO.

4-11 Pony Dr. | ArchBrewing.ca

e bottleshop has both cans and bottles in a range of styles and avours, including many summer-friendly options that include fruit.

MARKET BREWING CO.

4-17775 Leslie St. | marketbrewingco.com

Newmarket’s two-year-old brewery has a lineup that goes well beyond their Dinner Jacket IPA in its recognizable “lumberjack formal” plaid-adorned can. CHESTERFIELD

PICKERING

COUNTY DURHAM BREWING CO.

1885

Live music on Fridays and Saturdays is the entertainment highlight for this north-ofToronto brewery.

BEAR HUG IPA

Since 1996, this Pickering brewery has been a stalwart producer of ales that shine brightest when pulled from a cask engine. No on-site bottle shop or taproom.

SIGNATURE

OLD FLAME BREWING CO.

135 Perry St. | OldFlameBrewingCo.ca

SECOND WEDGE BREWERY

14 Victoria St. | eSecondWedge.ca

A bit under-the-radar in Port Perry, Old Flame took home medals in two of the North American lager categories at the 2017 Canadian Brewing Awards.

RED VIENNA LAGER VIENNA LAGER

In a space that was once an illegal grow-op this community-supported brewery hosts a warmweather farmers’ market. ey also make a varied lineup of beer-garden appropriate styles.

HIGH GRASS SAISON WITH LEMONGRASS AND GINGER

VAUGHAN

LAKE WILCOX BREWING CO.

3-1033 Edgeley Blvd. | LakeWilcoxBrewing.com

3 ROCKS INDIA PALE ALE

B

Handmade high quality wooden crates

We specialize in store display and home décor, custom branding and display solutions. Start your own bike gang or join ours! Flying Frenchman bike crates available at a bike shop near you.

Stop on the way to cottage country for their Mad Quacker, a good hot-weather option. ey also have lunch service in the taproom and freshly shucked oysters occassionally.

MAD QUACKER

AMBER VIENNA LAGER

Year-round: B,L,LC,TBS

Year-round:

cumberlandcratecompany.com

IPA IBU ABV 24 5% IBU ABV 49 5.5% 55

MAGNOTTA BREWERY

271 Chrislea Rd. | magnottabrewery.com

5 PADDLES BREWING CO.

#3-1390 Hopkins St. | 5PaddlesBrewing.ca

e Vaughan stalwart has a longstanding connection to wine country (beyond also making wine) that includes their own strain of hops grown in Vineland.

One of Durham’s most successful craft breweries, 5 Paddles runs two side-by-side brew systems. at setup gives them the exibility to brew a style for every palate.

TRUE NORTH

IPA

INDIA PALE ALE

B,L,TBS

BROCK STREET BREWING CO.

1501 Hopkins St. | BrockStBrewing.com

BLONDE

Year-round: L,LC

HOME BOHEMIAN PILSNER BOHEMIAN PILSNER

PUCKER SOUR INDIA PALE ALE

Seasonal: B,L

LITTLE BEASTS BREWING CO.

2075 Forbes St. | littlebeastsbrewing.com

A kid-friendly space for sampling well-made takes on pale ales and saisons, among other styles. Named, naturally, after the yeast that is critical to beer making.

SWEET HOME SPICED BEER LA

D’ÉTÉ

LOT NEW-ENGLAND-STYLE IPA

Year-round: B,L

NI C KE L BROOK

BREWIN G CO.

864 Drury Ln. | NickelBrook.com

SUN-MON 11AM-10PM ^ TUE-WED 11AM-11PM ^ THU 11-12AM ^ FRI-SAT 11-2AM

EST. 2005

Broad range of award-winning beers from IPA, ESB and saison styles right to one of the best barrel programmes. New taproom this year.

RASPBERRY UBER

BERLINER WEISSE

Year-round: B,L,LC,TBS

ABV I BU 4% 3

Deserving of the three gold medals around its neck this tart wheat beer is snappy and refreshing.

WICKED AWESOME

Year-round: B,L,LC,TBS

ABV I BU 6.5%64

Picked by the people from four beers in the mystery pack; tropical citrus and a layered nish.

@nickelbrookbeer

nickel Brook brewing

NickelBrookBrewing

SHAWN & ED BREWING CO.

65 Hatt St. | LagerShed.com

CLIFFORD BREWING CO.

1-398

Lagershed beers are sessionable lagers in three varieties. e Barrelshed range represents the brewery’s connection to wine and are all aged in pinot noir barrels from Flat Rock Cellars.

After plenty of experience brewing on small systems in tiny spaces, it’s good to see Brad Cli ord stretch his wings in his own space— East Hamilton’s rst craft brewery.

COLLECTIVE ARTS BREWING

207 Burlington St. E. | CollectiveArtsBrewing.com

1-5 O eld Rd. | FairweatherBrewing.com

Regular calls for submissions have built a series of the most recognizable can artwork in all of craft beer. e beer lineup was given a strong fruit accent for spring and summer.

Part of the brewery boom in West Hamilton, Fairweather opened in May 2017. A 100-seat event space in the mezzanine will be their rst birthday gift to themselves. HIGH GRADE

HAMILTON MILTON

MERIT BREWING

107 James St. N. | MeritBrewing.ca

ORANGE SNAIL BREWERS

1-32 Steeles Ave. E. | OrangeSnailBrewers.ca

What do you get when a chef, biz school grad and brewmaster walk into Hamilton? Vallins, Sandhu and Spinney have created a wide open space with well-made beer and sausages.

YOUNG RIVAL INDIA PALE ALE

Family-owned and operated in Milton, this neighbourhood brewery has eight beers on tap. e event calendar includes eclectic o erings like a learn-to-paint night.

BETWEEN US OAKVILLE OAKVILLE

Year-round: B,L,LC

Year-round: B,L

ALL OR NOTHING BREWHOUSE

1156 Speers Rd. | AllOrNothing.beer

CAMERON’S BREWING

1165 Invicta Dr. | CameronsBrewing.com

Changes have been afoot at Trafalgar since it was bought by All or Nothing in 2016. at meant a capital investment and a maintained focus on meads, spirits and beer.

is 20-year-old brewery won the Best Pale Beer category at the 2017 World Beer Awards with Where the Bu alo Roam. Maybe an old dog can learn new tricks. Great session beers.

Year-round: B,LC,TBS

Year-round: B,LC,TBS

Seasonal: B,L,LC,TBS

Year-round: : B,L,LC,TBS

OLD CREDIT BREWING CO.

6 Queen St. W. | OldCreditBrewing.com

Founded by the Listas in 1994, Old Credit is now one of the oldest in Ontario. ey make a focussed lineup of straightforward styles. AMBER

YOUR BEVERAGE SPECIALISTS

JENREY CJ1 KEG FILLER

The Jenrey CJ1 machine is a dedicated filler designed and priced to bridge the gap between manual filling and a fully automatic machine and can be used to fill Steel Kegs or plastic One Way Kegs!

Petainer™ kegs are 100% recyclable, they are lightweight, they carry no return logistics and they use less energy in production – so it substantially reduces the environmental impact. 15L, 20L & 30L kegs in stock and available.

FOR MORE DETAILS: JENREY.CA |

T HE EXC HAN G E

BREWERY

7 Queen St. | ExchangeBrewery.com

MON 12-9PM ^ TUE-WED 2-9PM ^ THU-FRI 12-9PM ^ SAT-SUN 11AM-9PM

EST. 2016

Re ned and elevated are the names of the game at the NOTL brewery in a former telephone exchange. Barrels and wine are supporting cast.

PEPPERCORN RYE

SAISON SA ISON

Seasonal: B,L,LC

ABV I BU 6.9%30

From continental hops to whole peppercorns a lot goes into the layered, spicy character here.

FLANDERS RED

Seasonal: B,L

ABV I BU 7%27

Savour this rare example of the style for Ontario. Red wine and dark fruit with oak on the nish.

COME EXPERIENCE THE WIDE BREADTH OF OUR ARTISANAL ALES, BREWED IN THE HEART OF NIAGARA ON THE LAKE (7 QUEEN ST.)

FLA NDERS R ED ALE

BENCH BREWING CO.

3991 King St. | BenchBrewing.com

NIAGARA BREWING CO.

4915-A Clifton Hill | NiagaraBrewingCompany.com

Cleanly-made farmhouse ales are the calling cards for these guys in Beamsville in the heart of wine country. ey are working on opening a brand-new taproom soon.

CITRA GROVE

DRY-HOPPED SOUR ALE

An oasis in a desert of tourist traps and souvenir shops, this is the place to stop in for an approachable beer on a hot, summer day.

HONEYMOON PEACH RADLER

NIAGARA COLLEGE TEACHING BREWERY

135 Taylor Rd. | NCTeachingBrewery.ca

NIAGARA OAST HOUSE BREWERS

2017 Niagara Stone Rd. | OastHouseBrewers.com

Your chance to try the product from Ontario’s future beer-making talent while they’re still waiting to break into the big leagues. ey do 200 small-batch releases every year.

BUTLER’S BITTER

ENGLISH-STYLE PALE ALE

e landmark red-barn brewery on the way into NOTL makes farmhouse ales that do excellently as a break from riesling and cab franc. New restaurant opening spring 2018.

101

BARNRAISER COUNTRY ALE

AMERICAN-STYLE PALE ALE

BRIMSTONE BREWING CO.

209 Ridge Road N. |

Brimstone takes its religious decor from its home in a modern church, called e Sanctuary Centre for the Arts in Ridgeway, Ontario.

LAST RIDE

SILVERSMITH BREWING CO.

1523 Niagara Stone Rd. | SilversmithBrewing.com

A major expansion (slated to be completed by end of ‘18) to the brewery in the old church on Niagara Stone Road will mean more elbow room for brewing (and drinking).

BLACK LAGER SCHWARTZBIER

To the

BEER GROUND

As Ontario continues on the road to having a brewery in every town, village and urban neighbourhood we’ll be there to tell you about them.

AV

LIN G BRE WERY

Leslieville, Toronto (fall 2018) Suddenly, the east end is the only place to open a new brewery in Toronto. Avling, run by chef and brewer Max Meighen, will focus on all things local and o er a broad range of beer styles. ey’re installing a “farm” on their rooftop at 1042 Queen St. E. @avlingto

BL

ACK LAB BRE W IN G

Leslieville, Toronto (late summer 2018) Dan Grant, founder of RunTOBeer—the biggest running club in Canada, beer-themed or otherwise—is starting a brewery with business partner Billy Madden. Grant promises a dog-friendly, neighbourhood-focused atmosphere with vegan snacks at 818 Eastern Ave.

C HRONICLE BRE W IN G

Bowmanville (spring 2018) e last weekend of April brought a new brewery to Bowmanville with a name in uenced by speculative ction. eir founders are aiming to make their taproom into a community cornerstone.

EQ

UA LS BRE W IN G

London (spring 2018) e hometown of Labatt is getting a $10-million contract brewing facility this spring. It’s brewing, canning and kegging facilities will reportedly play host to 10 contract brands from across Ontario.

GREY MATTER

Kincardine (spring 2018) Ontario’s western cottage country, on the Lake Huron shore, is scoring a new beer option led by an experienced hand at the mash paddle. Canadian Beer News (CBN) reports that Michael Hueftlein (Neustadt Springs) is the driving force behind the new brewery in downtown Kincardine.

HU MB LE BE G INNIN GS

Ingleside (spring 2018) Eastern Ontario’s newest brewery, taproom and bottle shop put out the gurative bunting for its grand opening at the end of April. eir beer selections cover a lot of ground; from a Vermont-style IPA to an oatmeal stout. @hbbrewco

MA SCOT BRE W ERY

King West Village, Toronto (2018) Ironically, development is forcing Mascot, condoland’s favourite brewery, to decamp to a new downtown brewpub location. But they're also getting a new production facility this year. @mascotbrewery

O LD DOG BRE W IN G

Bobcaygeon (late summer 2018) Ontario Beverage Network reports that Scott Nichol is opening a brewery in the iconic cottage country town. ey have a contract-brewed Mad Dog APA available while they spend the summer building their taproom at 30 King St. E.

VON B UG LE BRE W IN G

Etobicoke, Toronto (2018) Instead of making a second beer, Steam Whistle is opening a new brewery. Run by founder Cam Heaps and head brewer Marek Mikunda, Von B will also follow the one-thing-done-right motto with a Czechstyle dark lager.

WAV E MAKER CRA FT BRE W ERY & D ISTILLERY

Cambridge (2018) According to CBN, Old Flame’s former head brewer, Scott Pautler is setting up his own shop across the province in Cambridge. ey also plan to feature their own spirits (plus cocktails that feature them) as part of the show at their Laurel Street taproom.

What’d we miss? Send tips on new brewery openings to david@thegrowler.ca. j