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!

In The Year 2040

Pictured: the Ontario beer scene in 2040.

It’s been 23 years since Gary McMullen, co-founder of Muskoka Brewery, stepped away from the brewery he cofounded, and eventually become the first person to ever successfully motorize a floating Muskoka chair and speed around the lakes of Bracebridge and Muskoka, donning an ever-longer beard, and only responding to the name ‘Tom’.

Ontario, once a thriving craft beer destination, has been in decline for years, and nobody is quite sure when the tipping point was.  Some say it was the year Jordan Rainhard stopped making Armed N’Citra, or the day Mike Lackey of GLB switched to making exclusively brown ales.  However, we at The Bottomless Pint, now a print magazine for aging craft beer fans, point to a single event: During The Great Drought of ’33, when no C hops could be found due to massive water shortage in parts of the US and Europe, contract brewers thought ahead and bought up every single hop contract they could find, in a plea to increase their relevance and sell their hops back to brick-and-mortar breweries at an inflated cost.  This was the tipping point for many brewers, with over 350 of Ontario’s 400+ breweries going out of business, due to falling interest, hop shortages, a renewed Sarsaparilla beverage market, and the resurgence of low-carb diets.  Those breweries that remain are only the hardiest, those who prioritized quality, as well as progression of their craft.  I’ll never forget the day Jason Fisher of Indie Ale House packed up for a life of quiet meditation in the mountains of Tibet.  Or when Blake Sugden of Brickwords cut his beard off in frustration.  Or when Jordan St.John had to move into one of Cool’s brite tanks just to get by.  

The state of the industry has since been that of ruin. Escarpment Labs, once famed for their carefully cultured and unique yeasts, had to sell their patents, and now makes funky yeasts for bread and bakers around Ontario.  Some unnamed investors bought up Beau’s, Steamwhistle, and Amsterdam, and then turned the breweries into wholesale sweater-vest outlet stores / graphic design agencies.  Bellwoods Dupont remains unopened, for their landlord still hasn’t gotten back to the email they sent in 2016.  Mark and Mandie of Left Field Brewery purchased the Blue Jays and finally forced what was what known as the Rogers Centre (now the Norm Kelly Centre For Sports) to bring craft beer to sports fans.  In what was supposed to be a shining moment for beer in Ontario, new PM Kellie Lietch then suprisingly outlawed beer from all non-private residences and sporting events, citing “Alcohol is the cause of dissent, and who knows what else.  Seriously, who knows?  I do not.”

Now truly under a stranglehold of sudsy security, all those still interested in beer must acquire it through The Liquor Store, an amalgamated company run by those who once ran The Beer Store, in an Orwellian system of paper slips, order numbers, and frustrating walled-off coolers.  Simply put: the fun and exploration has been taken from craft beer.  Combined with economic struggles, dwindling curiosity, and lack of inspiration, beer in Ontario is all but finished.  

Could this be the future that craft beer in Ontario is doomed for?  I sure hope not.

Wake up, beer fan, it was all a dream!  Only one statement of the above is true: Yesterday, Gary McMullen, a cofounder of Muskoka Brewery, announced his departure from the brewery he helped build and eventually open in June 1996.   He entrusts the position of president to Todd Lewin, former VP of Sales and Marketing, to continue leading the charge for Muskoka.

Gary McMullen, left, and Todd Lewin, right. Photo via Muskoka Brewery.

Without talking to Gary, I found this to be surprising and shocking: I hadn’t yet heard of this occurring.  Someone started a brewery when I was a child, and built it over a lifetime, and has now departed (what McMullen’s plan is now has not been made public).  23 years worth of work – and truly, an empire to be proud of to show for it – got me thinking: Who, in the next 23 years, will we see do the same?  Who will be able to say in this period of time how proud they are of the work they and theirs have done, and depart from it?  What breweries exist now that will still be around in 2040?

I thought this would be a pertinent time to write about the future of craft beer, but instead, i’ll ask for your help.  What makes longevity?  What is the formula for success that Gary and the late Kirk Evans figured out that brought them from a small family operation to the massive, 130+ staff company that they are now?  I don’t rightly know, and frankly, this writer hasn’t been around long enough to be able to project that kind of assertion.

As they say,  “pages intentionally left blank” – for us to answer over time.  Those who know much, much more than I about craft beer’s history in this province have written – and will write – about what’s to come, but I am far more focused on our responsibility to these breweries we love.  In an age without social media and the ability to sound off to hundreds of people at a time, Muskoka grew itself with a great product and well placed advertising, sure, but it mostly grew itself from clearly passionate leadership.  They made a product that they were proud of, and still are.  As they should be, I think.

So now, to prevent the Craftocalypse, it’s really up to us, beer fans.  Some very easy ways to support your craft brewers are:

  1. Buy beer from the brewery when you can, but when you can’t, be sure to ask for it at your LCBO.
  2. Tell your friends.
  3. Tell the brewery.  I can’t stress it enough that while breweries hear how much people love their product, they hear far more negative, in the day-to-day.
  4. Attend events they throw – there are literally hundreds of events a year you can attend and speak to company reps and even brewers – and beer is often on special or free.
  5. Support other small businesses in the same way, if you have the means.  Small business economy is reciprocal.  Small bars and restaurants often carry small brewery beers, and keeping that loop of dollars flowing in from all directions is they  key to growth and sustainable business.
  6. Get a job at one.  Easier said than done, but if you find a job that suits your skill set, I know firsthand that working at a craft brewery is an awesome, yet challenging job.

Be vocal, be present, and be honest.  It’s our job as fans and advocates to keep craft beer alive.  Breweries live on our dollars.  Vote with your wallet!  Support the local economy, and all the while, enjoy the continually-growing, fun scene that Ontario beer is right now – for it may not always be around.  It sounds grim, but it’s a possibility, and if that scares you like it does me – you know what to do!

With that rant, poorly structured article, and beer fanfiction, I bid Mr. McMullen a happy… retirement?  Whatever it is you’re up to next, take a bow on your way out, sir.  In case you missed it, we’re big fans.

Not goodbye, but so long, Gary, and thanks for all the beer.

– Mike


Toronto Breweries or Brewpubs I Look Forward To Drinking At This Summer

Yes, I know it’s March, but we got a taste of spring last week that I’m clinging to, so bear with me here.

It’s probably pretty well established by now that beer is truly a summer beverage (my dad, who generally only drinks Stella to my chagrin, refuses to drink it unless it’s hot out), though people like me find something to imbibe with year-round.  It’s undeniable though, that there is truly something about a cold beer on a hot day that is unlike any other feeling.  Your writing team at TBP are huge fans of beer as a social beverage, and on that note, I was inspired to write about my personal favourite spots to grab a pint in the warm seasons.  Note of course that these are my picks for the reasons listed, and though these are the first of many spots I’d recommend, there is no WAY that this list is exhaustive.  Please see Chris’ Better Beer Bar map for great places that may be more local to you to get some wonderful Ontario Craft Beer.

Anyway, moving forward!

Left Field Brewery –Gerrard/Greenwood

Left Field is more than a brewery – it’s a community hub.

Baseball is pretty synonymous with summer, so it makes sense that this baseball-themed brewery, where the huge garage door opens in summer for a pseudo-patio, is a hot spot for both locals and tourists alike.  You’ll find some of Toronto’s best beer here – from the roasty Eephus brown ale, to the Maris* pale ale and through all of their seasonal offerings, Mark and Mandie’s team at Left Field have created not only one of Toronto’s best breweries, but a bustling community hub for families, couples, groups, and doggos.  Complete with a great tap list (that rotates with seasonal offerings) as well as a bring-your-own-food friendly atmosphere, Left Field is the complete package for all demographics looking for a fun summer afternoon.  I live at College and Ossington, so this is a quick ride on the 506 streetcar for me.

Rainhard Brewery  – St.Clair/Symes

Try to go to Rainhard on days it’s not raining hard to enjoy the best parts of this brewery.

Accuse me of suffering from fanboy-ism, but Rainhard is making some of the best beer around.  I have noted before that I believe Hop Cone Syndrome, an IIPA, is the best hop-forward beer I have ever had in the time I’ve spent in Ontario beer (next batch out week of March 19).  The team recently adopted the use of short cans for their core offerings of Pilsner and Armed N’Citra Pale ale, which is a fairly unique choice in Toronto brewers.  Their tap room is gorgeous – bar and barrel seating and standing room, and if you hang out by the huge windows and open garage door right next to the brite tanks, it’s a really cool, industrial spot to have great beer and shoot the breeze with Jordan, Derek, and sometimes Andrew (who has been there every time I’ve visited).  Ask for True Grit Brett Saison if you can, and if not, go with the Pilsner or Hop Cone Syndrome.

Blood Brothers Brewing – Dovercourt/Dupont

The new Blood Brothers spot has awesome imagery as well as quality beer for sale by glass or bottle. Limited seating, but worth going early for.

Blood Brothers was once located in a very small hallway in a pretty nondescript industrial complex.  It has since moved to a bigger hallway (haha) and a bigger production brewery, where Paradise Lost and Torch can continue to shine.  Their stylish and bright taproom, reminiscent to me of what a Pharaoh’s tap room would look like, is sure to shine this summer, with extensive taplists and bottles to go.  Try the Torch and the painfully underappreciated Shumei IPA.

Folly Brewpub – College/Dovercourt

Folly’s atmosphere and amazing beer/food combos are great for groups of fun-loving people and a great afternoon out.

Christina and Chris’ beers are pretty close to my heart, as they make variations of Farmhouse and Saison beers, my favourite style.  This particular brewpub shines both because of the wide range of flavours their beer offers at a time, but also because of chef Anthony’s inspired menu.  Lunch or dinner is eaten well here, with my recent favourite being the Sticky Ribs.  I also like the different Why Not Wednesdays, which offers a unique off-menu dish that any of the staff will help you pair with a beer. Go and get dinner and a Flemish Cap, their old world Saison; or to annoy everyone, ask when Mise En Saison will be back.

Bellwoods Brewery – Queen/Ossington

My good friend Malick, who runs the blog over at The Mad Mix. A great blog for youth marketers. Anyway, this is him at baby’s first trip to the Bellwoods patio.

To not include the OG Bellwoods spot in this list would be remiss.  Bellwoods has been making award-winning beer for a while now, and they aren’t slowing down any time soon.  Recently expanding with an absolutely massive production brewery in North York at Hafis Road, Bellwoods has never seen more volume (and this summer is predicted to not close their bottle shop because they have no beer to sell, which has been a problem in past years).  Their barrel program has expanded as well, which will hopefully bring us more greatest hits like Motley Cru, Grandma’s Boy, and the ever-elusive Skeleton Key.  Their patio at Ossington is sublime, with muted tones and candles on every slightly-worn-in picnic bench.  Get Farmageddon if you can, with the falafel lettuce wraps, and bring all your friends.

Bar Hop Brewco – Richmond/Peter

Bar Hop Brewco on a sunny summer day.

Earlier this year, I was lucky enough to be invited to the launch of BarHop’s newest beer collabs, which are made both on site at Bar Hop brewco and in collaboration with Amsterdam Brewery.  Brewco has a particularly gorgeous patio on the roof, where they offer up more than 25 taps of amazing Ontario, US, and International beers as well as snack or family-style fare that is some of the best in town.  It’s usually pretty busy, so try to get there before day’s end at 5PM, but it’s worth a decent wait.  Try Tremolo #2, a brett saison, and bring your sunglasses.  Patio should open whenever the temperature is pretty consistent.

Agree?  Disagree?  Did I miss something better?  Sound off on Twitter or Instagram to me, @beermostly.

  • Mike

Rainhard Brewery x Three Sisters Kitchen to host Beer & Olives Pairing Night

Beer and Olives, you say? An interesting pairing – i think you just might find me at this event out of sheer curiosity!

On Thursday, February 23 from 5-9PM, Rainhard Brewing is hosting, teaming up with Three Sisters Kitchen to bring you a beer and olive pairing event – a pairing I’m interested in seeing the mechanics of, myself! The Three Sisters kitchen make all-kosher (whereas Rainhard’s beer is “uncertified kosher”) olives and tapenade spreads, which are to be paired with four excellent Rainhard beers:

Hearts Collide 2017 – Imperial Stout
Bock – German Dark Lager
Revolution #3 – Dry-Hopped Sour Saison
Barrel Series #2 – Sour Brown Ale Aged in Oak with Raspberries and Cherries

The real standout here is the Barrel Series #2 Sour Brown Ale, which will be released for the first time at this event!  I’m told the remainder of this very special beer will be left in barrels for a while longer (maybe even a long while longer!)

Ticket price includes free samples of olives, tapenade and chips, plus your choice of two 5oz samples or one 12oz glass of beer. Additional food and beer will be available for purchase!

John Showman and Friends will provide the evening’s entertainment, and you can Grab tickets here!  This is sure to be a unique event with unique beers.

See you all there!

– Mike


Merit Brewing to open in downtown Hamilton

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In some very exciting news this morning, we learned that Merit Brewing, the brainchild of Tej Sandhu, Jesse Vallins and Aaron Spinney (former Sawdust City brewer) has been formally announced, with it’s location at 107 James St. North.  Congratulations to Bottomless Pint friend Tej and his team!

Check out the text of the full release below!

It’s not often you get to build your dream alongside other talented professionals that you also call friends. MERIT Brewing Company is the realization of that dream for Tej Sandhu, Aaron Spinney, and Jesse Vallins.

MERIT will operate out of 107 James St. North, which will be home to an expansive taproom serving 14 rotating offerings brewed in-house by Aaron (formerly Head Brewer, Sawdust City Brewery), a kitchen directed by Jesse (Executive Chef, Maple Leaf Tavern) that is focused on sausage and beer-friendly bites, a rear patio, and a retail store that will have beer available to-go in 500ml bottles and 2L growlers. “The downtown brewpub is a homecoming of sorts for Tej and I” says Aaron, who met Tej while studying marketing at Mohawk College during Tej’s studies at McMaster’s DeGroote School of Business. After graduation, Aaron went on to excel as a brewer at some of Canada’s most well recognized breweries after completing the initial class of Niagara College’s brewing program (2010), and Tej continued to further his career in the music industry.

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They bonded over the exploration of craft beer, love of cooking, and excitement about the growth of Hamilton. “Since food is such an important part of the enjoyment of beer for us, when we had the idea to start MERIT we knew we wanted to find another partner who saw the importance in the connection” says Tej. Through some mutual friends, the pair met Jesse and knew he would be able to provide the same creative spark with MERIT’s food as they would with the beer and business. “It’s very exciting to be involved with a project like this. Beer and sausage are a tried and true combo, and two of my biggest passions in life. I’m really looking forward to working with classic pairings, but also delivering the unexpected.” says Jesse, who will remain at Maple Leaf Tavern while playing an active role in developing MERIT’s recipes and food business.

Built on the shared passion for growing community, the trio sees MERIT as their way to support and drive creativity in the city. Tej adds, “We’re excited to join the likeminded community of young entrepreneurs that have been leading the re-development of the downtown core, and to further Hamilton’s artistic growth through beer and food!” Aaron continues, “Much like the artists in the city, we want to push boundaries, expand people’s horizons, and to create genuine art in a glass.”

While an opening date is not yet set, the team is working hard to open its doors to the community soon.

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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
www.nickelbrook.com/ @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!

Website: www.beaus.ca

Twitter & Instagram: @beausallnatural

Facebook www.facebook.com/beausbrewery


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 shehan@lostcraft.ca David Wingfelder Founder 416 707 9837 dave@sextantcraftbrewery.com

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 entries.canadianbrewingawards.com and will be open until March 10, 2017. For more information on the awards, conference and tickets head over to canadianbrewingawards.com 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 entries.canadianbrewingawards.com and will be open until March 10, 2017. Early bird pricing for the conference is also open and tickets can be purchased at canadianbrewingawards.com. 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 www.beaus.ca/febrewary.

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 gruitday.com 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!

Website: www.beaus.ca

Twitter & Instagram: @beausallnatural

Facebook www.facebook.com/beausbrewery