Five Under-Appreciated Toronto Beer Bars

It’s Friday!  You will, no doubt, be having a beer this weekend (if you read this blog, anyway).  I’ll keep your reading light for this occasion.

With that in mind, I wanted to send you to some new places for your drinking pleasure for tonight, this weekend, or anytime.  These are bars that, despite having a good tap list, great food, a cool atmosphere (or all three), don’t get the love I feel they deserve.  In no particular order and by no means exhaustive:

Tequila Bookworm

I still need to know who does that cool writing on the menu board.

Located at the intersection of Queen & Portland, this nondescript little watering hole is probably my favourite in this area. The bartenders here are extremely knowledgeable about the product they’re pouring, and they’re always good to have at least one of each popular style (as opposed to a menu full of IPAs). With cocktails on tap, an affordable but delicious bar food menu, and great deep cuts of well-known artists always on, they’re a surefire friday post-work spot. Bonus points – they have an upstairs area that you can rent out privately that is extremely affordable, and a tiny patio (once the weather warms up).

Mascot Brewery

The Craft Beer DJ of Toronto, Mr.Grump. He’s actually incredibly friendly, and a great dude.

Ok, so you aren’t really a party person. We get it, you hate fun. However, if you call yourself a beer fan and haven’t yet tasted Siobhan McPherson’s beers in the time she’s been brewing here, you’re simply missing out. It’s the opinion of this writer that the Mascot Pilsner is the best example of the style in the province, and true to trend, they are pumping out tons of popular styles in the 14+ taps they have in house. Their fruited sour game is also on point with a passionfruit sour that is a real thirst-quencher. Awesome food and fun staff as well as a lively atmosphere means you should probably check it out. If you decide to turn your nose up at it due to not liking the musical stylings of Bubblegum Bikini or DJ Grump, that’s fine – more pilsner for the rest of us.

Nestled away at Bloor and Crawford (just east of Ossington) is Northwood. The vibes in this bar are straightforward; small, quiet, serious, high-quality. The cocktails carried here rival some of the best in the city on originality and straight-up enjoyability – the beer selection speaks to the same. With several rotating taps as well as a decently-sized bottle selection from both Ontario and Quebec, this bar constantly impresses me. Bartenders are knowledgeable and friendly and are always the first to crack a joke (and if you ask REALLY nicely they might play the kind of music you want to hear). Snacks are tasty. The only real point of contention here is the price point – this is upper echelon stuff here, be prepared to pay medium-high prices on everything. But still – go.

Another Bar
Adorned with 8-foot classic portraiture of Elvis, Freddie Mercury, and Johnny Cash (among others) is Another Bar. It’s a pretty nondescript spot, generally lacking in particular attention to detail with decor. They have the Leaf game on there, a functioning jukebox, and tables strewn about. Occasionally you’ll find a band there. However, Another Bar shines in the way that matters – they have a huge selection of Ontario craft beer. They’re the closest bar to me with the Muskoka Moonlight Kettle beers on tap, which rotate monthly. I’ve also found every new GLB release here, and the options rotate frequently. If you have a big group of people seeking a great place to have a few, this is the spot. Bloor, west of Ossington.

Laylow Bar

Laylow’s vibes are always chill, and it’s an awesome spot to hear hip-hop songs you haven’t heard in 20 years.

If you follow me on any of my social accounts, you’ve seen me comment on this spot before. Beers are made on the smallest system i have ever seen (I don’t even think it qualifies to be measured in hL) and change constantly – probably once every two weeks, if not more often. Dan and his squad have set up this spot as a church of hip-hop (which goes well with a Belgian ale, if you’re looking for pairing recos) and beer, with a great imported bottle selection as well as a rare guest tap, which is always a local offering. Head to College and Dufferin for this spot, and look for the bar full of people listening to KRS-One or the Killa Beez’s deepest cuts.

What’d I miss? Flip me a comment, tweet, or IG message @beermostly.


Mike Writes About Stouts

Oh hi, friend. It’s a cold evening in Toronto tonight, so I wanted to go over some cool factoids in regards to everyone’s favourite winter beer: Stout.

Stouts originated from porters, made in England many hundred or so years ago. They are typically made with heavily kilned malts (that is to say, the barley is roasted to varying degrees of darkness) prior to being packaged and sent out to breweries.  This contributes colour and a lot of the flavours associated with stout – roast, sear, charcoal, chocolate, and coffee.

It’s my contention that this particular depth of malt character is what provides the best canvas for something called adjuncts. An adjunct, by definition, is “a thing added to something else as a supplementary, rather than an essential part” – so it’s something made to change or enhance a stout.  You’ve probably heard this phrase in reference to adjunct lager which sometimes use corn rice or other grain extract to support the malt bill for less money than full barley malt.

Common adjuncts to stouts include chocolate or cocoa nibs (which is the activated, roasted cocoa bean with husk), coffee, wine, or spirit barrel aging (second use barrels including but not limited to rum, bourbon, or whiskey). Aging within these vessels post-fermentation contributes varying flavours like leather, alcohol, oak, or an even further char.

With the above said, I wanted to run by my reading audience why I think Stout is the best style with which adjuncts can be added – as well as some fine examples of the style. So, to work:

  1. Malt Base OP – This is lacking in a lot of other beers that use adjuncts. Let’s keep in mind that a beer recipe does not have a star per se; it requires all aspects of the recipe to work together in harmony in order to shine.  Stout is the Hamilton of beers (or insert your favourite musical here).


  1. Enhancement over Change – Contribution of existing flavours means the adjunct actually supports the existing product as opposed to introducing something entirely new, which can be a gamble. That is to say, when one adds chocolate or coffee to a stout, they are enhancing existing flavours – not trying to move the beverage in a different direction (like, for example, a fruited IPA).


  1. Old Man Stout – They age well! Most stouts are ok to be aged in package for months or sometimes years where flavours develop, dry out, yeast allows maturity, etc. If you’re going to cellar any beer, let it be a stout.


  1. A Stout Tastes As Sweet – Think about the divisions of styles within stouts. This makes for an interesting experiment in what flavours play best with sweet/dry/irish/oatmeal examples. Even just within the single style of stout, there are tons of variations, and like a fingerprint, no two are alike.


  1. The Dark Side – Stout is one of the best beers to introduce to your non-beer nerd friends. I love pouring out a stout to the horror of the new drinker’s face; then letting them know about why they should give it a chance, and to ease them into it; then, seeing the relief when they talk about how much they like it.

I’ve plugged in some examples of great Ontario stouts below for perusal and discussion. These are some of my personal favourites that stand out as a unique example of the style!

Stonehammer Oatmeal Coffee Stout – This has consistently been one of my favourite stouts in the province, and I almost always have it in my fridge. The malt base in the beer is smooth, which is heightened by the use of oats in the mash.  This creates an excellent canvas to which a layer of coffee is added – rich, roasty, carbonated well, and a slight coffee-induced bitterness on the finish which is both refined and standoffish. A true-to-style adjunct stout that does not mess around.

Bellwoods Bring Out Your Dead – This opaque, black, headless stout is aged in cognac barrels, which basically turns the beer into candy.  On the precipice of sickly sweet, with a nose of oak, dark chocolate ganache, and the right amount of dark fruit, this is truly Bellwoods’ dark and sticky magnum opus.

Sawdust Long Dark Voyage To Uranus – I’d bet good money that Sam Corbeil, brewmaster at Sawdust City, still snorts with laughter occasionally at the name of this beer.  A 9.5% Imperial Stout, which is accurately described as crushingly bitter, is a 101 in recipe development.  Fresh, it delivers an alcohol-forward chocolate bombardment accompanied by flavours of roasted walnuts and pure charcoal.  Aged, it comes through with milk chocolate calm and an incredible velvet mouthfeel. Truly incredible and one of the more unique beers in Ontario brew-dom.

Amsterdam Double Tempest – Always accompanied by a party for its release day in November every year, Double Tempest is an Imperial stout aged in bourbon barrels. This is one of my favourite stouts to do a vertical with – which is when you get multiple years (what some would call vintages) of release and taste them side-by-side, noting the developed changes and flavours within.  Stored properly, Double Tempest can hang with the best in it’s style – Amsterdam, though not without criticism recently, is often overlooked as a high-quality beer provider due to their size.  XX Tempest kicks that notion directly in the junk with this consistently incredible stout, full to the brim with semi-sweet chocolate and bourbon sherry vibes.

Muskoka Shinnicked Stout – Roasty. Coffee. A fun name.  What more do you want?  Muskoka created this beer late 2016, with distribution in the winter 2017.  Named after the colloquialism of the feeling one gets when jumping in an off-frozen lake, this is a standard coffee stout, with great flavour depth and a really rich café vibe.  So good, and available in winter survival packs.

Shinnicked. Mmmm.

Indie Ale House Zombie Apocalypse – Every year, Indie throws a Stout Night, where there are usually just over a dozen different stouts available for sampling from several breweries.  This usually coincides with the yearly release of their flagship imperial stout. A true dry stout, this is very much like it’s flagrantly honest proprietor, Jason – no BS. It gets you with a chunky mouthfeel and alcohol up front, with bitter astringent coffee and caramel sweetness. A true gem.  It also comes in barrel-aged, which I haven’t had yet, but I’m sure is lovely.

Godspeed Stout – Luc Lafontaine and his team at Godspeed bucked the trends of milky IPAs and lacto sours this summer by coming up with straightforward, delicious beer, including this stout.  It comes in at under 7%, is extremely drinkable with next to no alcohol taste, and does extremely well as a session beer.  Part of the initial Pitch and Pray series, it should be in your fridge right now.

Rainhard Sweetback Milk Stout – This is my favourite beer that Rainhard makes. A lot of people are floored when I tell them this, but it’s true – the layering of this innocent milk stout has not been matched by any other brewer in the province so far.  The name Milk Stout is derived from the use of unfermentable lactose inserted into the brew, which contributes to mostly mouthfeel, as well as residual sweetness.  This drinks like a milkshake – chocolate cake vibes without a hint of dryness. It’s also made year-round, for your year-round appreciation.

Blood Brothers Guilty Remnant White Stout – Whoa, a white stout?  Come on, now.  Basically, as opposed to using roasted or kilned dark malts that give a stout it’s signature colour and flavour profile – white stouts use standard pale malt, but rely on the adjuncts we’ve discussed to emulate those flavours.  Interestingly, this sweet beer is reminiscient of white chocolate and oatmeal – and it also comes in a fruited Raspberry edition (since sold out).  A weird beer for sure, but I mean, it’s Blood Brothers, so it’s to be expected.

– – –

The point is this: stouts should not be feared.  They should be celebrated, and more than anything, drank with excitement and fervor.   I hope you learned something! Until next time, keep your wits about ye.

– Mike

Got more to say?  Find me on Twitter or Instagram @beermostly and let me know!

On the hiatus

Mike explains where the hell he’s been, and where TBP is going.

It has been 10 months since The Bottomless Pint last published an article.

But yesterday, I came to a conclusion.  We’re needed back, I think.

It seemed for a while there, TBP lost it’s voice.  There is so much good content being circulated on the internet and social networks surrounding beer editorials, brewery visits, and op-ed pieces about any old thing in the industry. You, dear reader, have tons of great options and resources for content.  I felt like we weren’t needed; like all I needed to say was being said. Brewery blogs stepped up their game and told you quickly and concisely about beer releases.

I also lost most of the blog participants.

Matt Renda, who founded TBP, has moved on to champion his own massive and exciting project that I can’t wait to help him share with the world when it’s born.

Victoria Rombis stepped away and moved on in blog land, and still works for a good friend to TBP, Muskoka Brewery; you can find her all around Ontario singing the praises of their fine Moonlight Kettle series.

Beth Hughes went on a months-long cross-continent roadtrip, and has returned to her work at Junction Craft Brewing as a sales rep for Western Ontario.

I also had a ton go on in 2017 – but that’s a story for another time.  Full disclosure – I sling beers a few times a month at the brand new Kensington Brewing Co in Toronto.

So, I’ve found this voice again. The Bottomless Pint, it seems, has been refreshed.  The glass is beer clean.  It’s a real crispyboye this time, with some extra bitterness in this batch that I think you’ll like.

There’s a lot of terrible, brutal, cheap, meaningless content creeping onto Instagram and other parts of the internet that does absolutely nothing for beer lovers.

I want to do something for you, to provide a value nobody else either can, or currently is. They say to stick to what you’re good at.

So here’s the new platform: you’re interested in beer, right? Good. We’re going to teach you about it, and why it’s cool, and anyone who says otherwise can go to hell. No press releases, we’ll let you know that on IG and Twitter @beermostly so it’s quick and snackable content.  No more news aggregates, there are great examples of those already. Shortly you’ll be able to find us on Facebook, too.

But not boring shit. We know you don’t care about a beer’s letter grade or /5 ranking or any of that stuff, or that I like the color of the can, or that anything other than the beer and it’s experience is highlighted.

I’m going to teach you the coolest parts of being “into” beer.  How to pair it with food. Where the best spots are to get one, to take your friends, or on a date. I’m going to teach you how to introduce your friends and coworkers and families and s/o’s about it without sounding like a jerk.  You’ll learn about the sex and bro-driven culture that infects beer, and why it’s bad for everyone.  I’ll recommend books.  Other blogs. Why you should stop buying ABInBev beers. If you’re incredibly interested, we’ll talk brewing science and off-flavours, too. This is a conversation, not me on a soapbox.  Wanna know something, or have a gripe, or question?  Hit me up.  My contact info is on the About page.

We’ll have guest writers.  I’ll make breweries write about something cool and bring it to you on the inside scoop. This is for you.

I expect a slow start. However, we’re back. The Bottomless Pint is full, with an excellent pour, and we’re ready to talk beer.

Stay tuned.

– Mike


Nickel Brook to Release Café Del Bastardo through Bottle Shop

Nickel Brook will be adding another beer into their Bastard family. This time it will a barrel-aged imperial stout with six pounds of coffee from Burlington’s Tamp Coffee Co. added to the barrels. Café Del Bastardo will be a limited run of 2500 bottle that will be available  on Saturday February 11 in the bottle shop.

For all the details on the release see all the details below

Nickel Brook to Release Café Del Bastardo through Bottle Shop

BURLINGTON, ON – Feb 3, 2017 – Nickel Brook is excited to announce the release of the latest member of the Bastard family, Café Del Bastardo, at the Burlington Bottle Shop. On February 11 2017, Café Del Bastardo will be available exclusively at the Nickel Brook Bottle Shop in 750ml wax-sealed bottles.“We only have a few thousand bottles of this amazing beer, so we hope everyone that wants some is able to get their hands on it” says President and Co-founder John Romano. “It’s a really interesting variation on Kentucky Bastard, with the coffee beans bringing a new layer of flavour and aroma.”

Café Del Bastardo is the latest iteration in the growing barrel-aged ‘Bastard’ family from Nickel Brook, adding six pounds of whole-bean coffee from Burlington’s Tamp Coffee Co. to a select few Kentucky Bastard barrels.  The result is an intensely aromatic beer with bright coffee, bourbon, vanilla and malty mocha notes, followed by warming booziness.  Only about 2500 bottles will be available starting at 10AM on Saturday January 27 in the bottle shop, with a very limited number of kegs going to better beer bars across the province.

Details of licensees pouring Café Del Bastardo on draught will be available on Nickel Brook’s social media feeds.

About Nickel Brook Brewing Co.
Nickel Brook Brewing Co. was founded by John and Peter Romano in Burlington, Ontario in 2005.  They have since expanded operations to Hamilton, Ontario when they co-opened the Arts & Science Brewery with Collective Arts Brewing.  They are committed to using only the finest natural ingredients from around the world, and brew them in small batches for the highest standard of quality.  Nickel Brook continues to be an award-winning Ontario craft brewery that constantly strives to push the boundaries of brewing culture.
864 Drury Lane, Burlington, Ontario @NickelBrookBeer

Beau’s Strong Patrick first of Wild Oats Series to see national distribution

Looking like Beau’s is adding another beer to their Canadian wide distribution, and this time it is a beer in the Wild Oats Series. Strong Patrick, an Irish-style red ale will be joining Lug Tread in 7 provinces.  Strong Patrick is available now at LCBOs across Ontario, as well as dépanneurs and grocery stores in Québec, as well as many bars and restaurants in both provinces.

Read the full release below.

Irish-style red ale to be available in BC, Alberta and Manitoba (bottles and limited draft), widely available in Ontario and Québec, plus on tap in Nova Scotia & New Brunswick

(VANKLEEK HILL – Feb. 3, 2017) FOR IMMEDIATE RELEASE – Beau’s Brewing Co. is following up Canada-wide distribution of its flagship Lug Tread Lagered Ale in 2016 with wider distribution of its Wild Oats Series, beginning with Strong Patrick Irish-style red ale. Strong Patrick will be available in 7 of 10 Canadian provinces beginning this February, as a limited-edition two-month release.

British Columbia, Alberta and Manitoba will have it retailing by the bottle in those provinces, with limited quantities on draft at craft-friendly establishments. Nova Scotia and New Brunswick will see it tapped as well at restaurants and pubs this month. First brewed in 2015, Strong Patrick has to-date been available only in Ontario, Québec and New York State, where it has been well received.

“We’re excited to start sharing our Wild Oats Series beers across Canada,” says Beau’s co-founder Steve Beauchesne. “We created this series for the craft beer drinker who is looking for bold flavours or interesting interpretations of beer styles. With Wild Oats we get to innovate and push the boundaries of what people expect from a particular style, or really, even beer in general. I can pour Wild Oats Series beer at events, and see in that moment that we are literally changing how someone thinks or feels about beer.”

Luscious and malty, Strong Patrick is a strong barrel-aged interpretation of a traditional Irish-style red ale. Part of each batch was aged in whiskey barrels, and then reintroduced to add subtle wood and vanilla nuances. It has the toasty caramel and toffee notes characteristic of the style, complemented by whiskey flavours and alcohol warmth imparted by the barrel-aging process. Like all Beau’s beer, it is certified organic.

In addition to the first-time availability in western and eastern Canada, Strong Patrick is available now at LCBOs across Ontario, as well as dépanneurs and grocery stores in Québec, and numerous draft locations as well in those provinces. And as always, local fans of Beau’s are welcome to pick up Strong Patrick and the full complement of other Beau’s beers currently available by the bottle at the brewery’s retail store in Vankleek Hill, open 7 days a week from 10 am to 6 pm.

Beau’s All Natural is an employee-owned independent Canadian craft brewery. Founded in 2006 by father and son Tim and Steve Beauchesne, Beau’s brews interesting, tasty beers using best-quality certified organic ingredients & local spring water. In addition to flagship Lug Tread Lagered Ale, Beau’s portfolio of award-winning beers include the “Wild Oats”, “Farm Table” and “Gruit” Series. Beau’s has been a recipient of more than 100 awards for brewing, packaging design and business practices, including 2 Gold medals at Mondial de la Bière (Strasbourg, France, and Montréal, Québec); 6 Gold medals at the Canadian Brewing Awards, 7-times “Best Craft Brewery in Ontario” and 7-times “Best Regularly Produced Beer in Ontario” at the Golden Tap Awards. As a Certified B-Corporation, Beau’s meets higher standards of social and environmental performance, transparency, and accountability. Beau’s beer is available across Canada and in New York State. Beau’s is the Official Brewery of Ottawa 2017. Oh yeah!


Twitter & Instagram: @beausallnatural



PRESS RELEASE: Lost Craft acquires Sextant Craft Brewery

It has been a good start to 2017 for Lost Craft Inc. First the success of Revivale in 2016, second the launch of their new beer Crimzen, and now the acquisition Sextant Craft Brewing. This announcement will now add a third beer (Why so Sirius) to their portfolio. The beer will go through a re-branding process before being re-launched into the LCBO and Grocery stores Spring 2017.

See the full Press Release below.


Lost Craft Inc. (“Lost Craft”) today announced that it has acquired the assets of Sextant Craft Brewery (“Sextant”). “We are excited to announce the acquisition. The transaction adds a refreshing American style Pale Ale that is complimentary to Lost Craft’s core year-round product portfolio. Sextant’s flagship beer, “Why So Sirius ?”, is well balanced and sessionable, consistent with Lost Craft’s brewing philosophy.” said Shehan De Silva, Lost Craft CEO. “We viewed Lost Craft as a partner of choice. The Company’s passion to make approachable craft beer was consistent with our vision and we’re thrilled that the Sextant legacy will live on under the Lost Craft banner.” said Dave Wingfelder, Sextant CEO. Lost Craft intends on rebranding “Why So Sirius?” which is expected to be re-launched in LCBO and Grocery stores Spring 2017.

About Lost Craft Inc.

Founded in 2015, Lost Craft is a craft beer company that focuses on brewing world class session style craft beer. The Company travels the globe to source beer styles from around the world to inspire their recipe development. Lost Craft’s core brands include Revivale, a German-style lagered ale, and Crimzen, an English-style red ale. Based in Toronto, the world’s most multicultural city, Lost Craft embraces diversity and is committed to being active in the communities where they operate.

About Sextant Craft Brewery

Founded in 2015, born out of an appreciation for good beer and a love of travel, Sextant is the brainchild of husband and wife team Dave Wingfelder and Cindy Eveline. Sextant’s successful flagship beer, “Why So Sirius”, has distribution in licensees, LCBO, and grocery stores across Ontario. Based in Toronto, Sextant brews under contract at Common Good Beer Co. For further information, please contact: Shehan De Silva Founder 416 271 5980 David Wingfelder Founder 416 707 9837

PRESS RELEASE: The Canadian Brewing Awards are coming to our Nation’s Capital

It’s that time of year again! The 15th annual Canadian Brewing Awards is fast approaching. This year some of Canada’s best breweries and cideries will be honored in our nations capital. The awards will be held May 25-27 2017. Online submissions far now open at and will be open until March 10, 2017. For more information on the awards, conference and tickets head over to and read the full release below.

The Canadian Brewing Awards are Coming to our Nation’s Capital

15th Annual CBAC will be held in Ottawa, Ontario

Toronto, ON – January 31, 2017 – The 15th annual Canadian Brewing Awards (CBAC) is set for May 25-27, 2017 at the Ottawa Conference & Event Centre. CBAC 2017 combines three days of industry education and business networking, ending with an exciting awards gala recognizing the top beers and ciders in over 50 different style categories.

“Being Canada’s 150th birthday and the [Canadian Brewing Awards’] 15th anniversary, it only makes sense to have this year’s CBAC in our nation’s capital,” said Rob Engman, CBAC president. “Ottawa’s vibrant brewing community is so eager and enthusiastic about this year’s CBAC, it’s going to make it a really diverse and exciting experience!”

Alongside the announcement of the 2017 conference location, new eligibility rules have been announced for this year and beyond. Taking effect this year, all beer and cider submissions must be from a Canadian-owned brewery or cidery whose products are produced and packaged in Canada.

Last year, the CBAC saw over 1200 entries from 240 breweries/cideries. This year, organizers expect to see a significant increase in entries to reflect the growth in the Canadian brewery and cidery industry.

Online submissions for the CBAC are now open at and will be open until March 10, 2017. Early bird pricing for the conference is also open and tickets can be purchased at With tickets selling out in 2016, the planning team is anticipating another sold out conference for 2017 in Ottawa.

About the Canadian Brewing Awards

The Canadian Brewing Awards are the premiere competition for judging the quality of Canadian manufactured beer and ciders. The contest is the only truly national competition that invites breweries and cideries of all sizes from across the country to compete in a Beer Judge Certification Program (BJCP) sanctioned blind tasting to determine who creates the best beer/cider in a variety of style categories. A Canadian Brewing Award medal is a widely recognized symbol of brewing excellence in Canada.

PRESS RELEASE: Beau’s kicks off feBREWary with Gruit Day celebration and new gruit ale

Beau’s is set to kick off their five-week midwinter celebration features a brand new beer released every week. First beer will be in celebration of annual International Gruit Day on February 1. This year Beau’s will release a new gruit tripel “Triceratops Tripel”.  Triceratops Tripel is spicy, herbal and fruity coming in at 9.0% alc./vol. and will be available at more than 250 restaurants and pubs in Ontario and Québec, and sold by the bottle at approximately 75 Québec retailers, as well as at the Vankleek Hill, Ont. brewery, for a limited time.

See the full press release below.

FeBREWary series launches with brand new gruit tripel “Triceratops Tripel” and Beau’s yearly celebration of centuries-old brewing tradition of using herbs, spices and other botanicals to create inventive new recipe

(VANKLEEK HILL – Jan. 31, 2017FOR IMMEDIATE RELEASE – Since 2013, Beau’s Brewing Company has marked Feb. 1 as International Gruit Day. The event plays double-duty as both Beau’s celebration of the ancient technique of brewing gruit ales – and the official launch of its feBREWary series that introduces one brand new beer every week for the month of February.

Beau’s feBREWary series is a month-long winter beer celebration put on across Ontario and Québec by the local craft brewery. Details can be found at

In its five years, International Gruit Day has inspired participation from craft breweries as far as The Netherlands and as near as Casselman, Ont., and many places in between. The 2017 edition is no different, garnering its highest rate of participation among craft breweries to date, with several satellite events across Canada and the United States.

To mark the occasion, the Beau’s team will be gathering to raise a glass of the independent craft brewery’s new gruit tripel, Triceratops Tripel, at its retail shop at noon EST on Feb. 1, 2017. More than 35 craft breweries (and counting) from all over will be joining Beau’s via the hashtag #gruitday – which generated 1,350,159 Twitter impressions in 2016 (almost double that of the previous year). The 2017 edition is poised to make the biggest impact yet.

“We are excited to be celebrating the 5th annual International Gruit Day with new and old friends!” says Beau’s co-founder Steve Beauchesne. “Gruits connect us to our past and are a cool way to appreciate history, as well as creating the future of craft beer.”

Brewed specifically for this occasion, Triceratops Tripel features an assortment of organic botanicals including bog myrtle, dried heather flowers and lavender. Like all Beau’s beers, this hazy pale yellow ale is certified organic. The tripel is a relatively new style of beer, originating in the Trappist breweries of Belgium. Triceratops Tripel is spicy, herbal and fruity. At 9.0% alc./vol., its finish lends a lasting warmth.

This new beer will be on draught at more than 250 restaurants and pubs in Ontario and Québec, and sold by the bottle at approximately 75 Québec retailers, as well as at the Vankleek Hill, Ont. brewery, for a limited time starting Feb. 1. A new beer will be released weekly each following Thursday in February.

Breweries participating in International Gruit Day include Brasserie Dieu du Ciel! (Québec), Cambridge Brewing Company (Massachusetts), Fyne Ales (Scotland), Dundulis (Lithuania), Solarc (Los Angeles, CA), The Tap (Indiana), and The Second Wedge (Ontario) and many more.

Gruit enthusiasts (and the curious) are encouraged to visit the newly revamped for a full list of participating breweries, each presenting their unique gruit ales and celebrating in their own way – including Bellwether Brewing, who will be making a collaborative gruit with several other nearby craft breweries for “Gruitfest”, located at the brewery in Spokane, WA, USA; plus many more.

Gruits take inspiration from centuries-old brewing tradition; a time before the Bavarian Purity Act of 1516 that declared that all beer be made solely with barley, hops, and water. In gruit ale, herbs, spices and other botanicals replace a dominant hop character, throwing open the door to experimentation with flavour and beer terroir.

Since the arrival of its first gruit, Bog Water, in 2008, Beau’s has led the charge in raising awareness of the style; and with the release of St. Luke’s Verse for the first gruit day in 2013, fellow craft breweries have rallied around Beau’s in marking Feb. 1 as the official international day of celebration.


Beau’s All Natural is an employee-owned and totally independent Canadian craft brewery. Founded in 2006 by father and son Tim and Steve Beauchesne, Beau’s brews interesting, tasty beers using best-quality certified organic ingredients & local spring water. In addition to flagship Lug Tread Lagered Ale, Beau’s portfolio of award-winning beers include the “Wild Oats”, “Farm Table” and “Gruit” Series. Beau’s has been a recipient of more than 100 awards for brewing, packaging design and business practices, including 2 Gold medals at Mondial de la Bière (Strasbourg, France, and Montréal, Québec); 6 Gold medals at the Canadian Brewing Awards, 7-times “Best Craft Brewery in Ontario” and 7-times “Best Regularly Produced Beer in Ontario” at the Golden Tap Awards. As a Certified B-Corporation, Beau’s meets higher standards of social and environmental performance, transparency, and accountability. Beau’s beer is available across Canada and in New York State. Beau’s is the Official Brewery of Ottawa 2017. Oh yeah!


Twitter & Instagram: @beausallnatural


PRESS RELEASE: Toronto Rock and Great Lakes Brewery Team Up For 2017 Season

Ontario’s 2016 Brewery of the Year Becomes Official Beer of Toronto Rock for the teams post game parties. For those of you who have been to a lacrosse game in Toronto, you’re missing out. They are action packed and full of energy. This season is no different with this exciting partnership with one of Ontario’s best breweries.
If you are ever at a Rock game be sure to head over to Jack Astor’s at St. Lawrence Market to get some fresh Canuck at the teams post game celebrations. If you are heading to the teams Home Opener tomorrow night, be sure to send me at tweet (@bottomless_pint) and maybe we can meet up.
Full press release below.

Toronto Rock and Great Lakes Brewery Team Up For 2017 Season
– Ontario’s 2016 Brewery of the Year Becomes Official Beer of Toronto Rock –   

Toronto, ON (January 13, 2017) – It’s official. Two of Canada’s national pastimes have collided just in time for the year-long 30th anniversary celebrations at Great Lakes Brewery (GLB).

GLB and Toronto Rock are pleased to announce that they have entered into a sponsorship agreement for the 2017 National Lacrosse League (NLL) season. The sponsorship will seeGLB as the official beer partner of the Toronto Rock and Canuck Pale Ale as the official beer of the six time NLL championship team.

“We are extremely excited to work with the Toronto Rock and support Toronto’s championship team,” said Peter Bulut, Owner and Chief Brewing Officer at GLB. “With lacrosse being Canada’s national sport, and our Canuck Pale Ale emulating Canada’s blossoming craft brewing industry, this is a great fit for our independent company.”

To celebrate each Toronto Rock home game, tallboy cans of Canuck Pale Ale, a multi-award winning west coast style pale ale, will be available at Jack Astor’s Bar and Grill (St. Lawrence Market) for the official post-game party.

About Great Lakes Brewery
2013 & 2014 Canadian Brewery of the Year – 2014, 2015, 2016 Ontario Brewery of the Year
A fiercely independent owned and operated brewery, Great Lakes Brewery (GLB) is celebrating 30 years in the craft beer business, making them one of the oldest craft breweries in Ontario. GLB specializes in producing flavourful beers that will be sure to awaken your taste buds with each sip. From unique seasonal ales and premium lagers to our Project X and Tank Ten Series beers, we produce a variety of products to be enjoyed by everyone! Based in Toronto at 30 Queen Elizabeth Blvd. we invite you to visit our brewery for a taste of our award winning beers. To learn more about Great Lakes, visit

About Toronto Rock
The Toronto Rock are a member of the nine-team National Lacrosse League and have won six NLL Championships.  Those six championships tie the Rock for the most championships in league history and the franchise has accomplished that feat in just 18 seasons.  The team plays their home games at Air Canada Centre in front of an average of 10,000 fans per game from January to May.  The Toronto Rock Athletic Centre in Oakville is the hub of Toronto Rock business operations and is also the practice and training facility for the club.  Season tickets are currently available for the 2017 Toronto Rock season. To learn more about Toronto Rock tickets, visit or call 416-596-3075 to speak with a ticket representative.


PRESS RELEASE: Muddy York Brewing Co. Releases Two Barrel Aged Seasonal Beers

The time has come for the release of a pair of barrel aged beers from Muddy York Brewing. Inkwell, a Imperial Stout and a barrel aged version of their Porter. Both beers will be sold through their retail shop as well as bars and restaurants throughout the city.

Full Press Release below

December 15th, 2016

Toronto, ON – After many months of waiting, Muddy York Brewing Co. has bottled and released a pair of barrel aged beers: Batch #96 Inkwell Imperial Stout and Batch #105 Muddy mybc-barrel-aged-whiteYork Porter. The two beers are Muddy York’s first barrel aged offerings and are available in 750ml bottles. They will be sold through Muddy York Brewing’s retail bottle shop and select bars and restaurants.

Barrel Aged Series Batch #96 – Inkwell Imperial Stout was brewed as part of our Commonwealth Series earlier this year with friend and brewer, Richard Sigesmund. It’s a delicious combination of Pale Malt, Flaked Oats, Chocolate Wheat, Medium Crystal, Roasted Barley, Special B and Oak Smoked Wheat malt paired with Columbus hops. This lavish beer has notes of Scotch Whisky, a velvety mouth-feel with a big, roasty, tobacco finish. Aged for 117 days in a Macallan Whisky Barrel. ABV: 7.7% and IBUs: 99

Barrel Aged Series Batch #105 – Muddy York Porter is our debut recipe brewed with a combination of UK Pearl, Pale Wheat, Chocolate Wheat, Brown, Medium Crystal and 100% Ontario grown Willamette hops from VQH Farms. It has notes of dark chocolate, oak, vanilla & Scotch Whisky with a soft mouth-feel. Aged for 109 days in a Macallan Whisky Barrel. ABV: 5% and IBUs: 21

“What’s exciting for me about launching our barrel-aged series is the opportunity to learn and explore the possibilities of marrying our beers with the unique characteristics that you can get from barrels,” says Jeff Manol, founder and head brewer of Muddy York Brewing Co. “Our goal with each release is to showcase the complexity and smoothness brought out by each individual barrel. It also allows us to channel our creativity and passion into these special releases and learn about the process as we go. These two Macallan barrel aged sippers are as refined as any wine or spirit, and we think it’s a shame that beer doesn’t always share the same image of sophistication, although that is thankfully changing.”

About Muddy York Brewing Co.

Muddy York Brewing Co. is a craft brewery situated in East York. Named after the somewhat derogatory term for York, the 18th century settlement that is now Toronto, Muddy York Brewing Co. pays homage to it’s brewing roots, making beer that is handcrafted in small batches. Muddy York Brewing Co. strives to brew beer of high quality that is perfectly balanced and remarkably drinkable.