I have always had a large place in my heart for passionate and proficient craftsman and women; whether it be a Brewer, Chef, Mixologist (sorry for the term), or the master welder that is currently welding our food grade stainless steel to connect our brewery (1 mm off and the weld is scrapped). You can see the passion in their eyes and feel it come out when you talk about their beloved fields of work. I recently spent a night with a group of the city’s most talented bartenders. I travelled the city and had the privilege of exploring their craft while asking far too many questions.
Whether it is local spirits, handmade cocktails, craft beer or local food, the principles are the same: fresh ingredients and talent stand in defiance of industrialized, preservative-riddled concoctions. The lines between cocktails and beer have already been blurred. We feel that in time, these lines will disappear completely. We are excited about the idea of putting bartenders, spirit makers and brewers together in collaboration; not simply to combine our beers, available spirits and local ingredients, but to conceive of how the ingredients themselves can be thoughtfully made to fit a unique and flavor-filled vision.
Our food concept is simple and has been around for centuries. We will serve a fiercely local menu and build a scarecrow to keep away soulless big food companies that tempt drinkers with frozen dips and breaded strips that may or may not contain chicken. We have large cheese and charcuterie vaults facing the street and have had Mennonite raised charcuterie meat aging in fridges for months. These meats are raised without hormones or GMO anything and taste like it. Of course, ordering has proven difficult as they don’t have a single phone. We have no problem making the pilgrimage up to their farms to source the best product available.
We will serve Ontario craft cheese, because it’s badass and Europe should be afraid. We are going to try and make pretty much everything in-house, and yes, that means bacon. Our freezer is so comically small we are uncertain if we will have room for a lonely beer barrel to make Eisbock. We are going to take the risk of a brewmasters/chefs table where we will serve a 4 to 6 course tasting menu designed around the best beers we have on offer. Our oyster bar will seat 15 and we have incorporated ice directly into the bar so your oysters won’t need to be encumbered by a plate. Yes, there will be hot sauces. In short, we will put the same thought and love into our food that we put into our beers.
As a new brewery in Toronto we walk in the footsteps of giants. Our heroes and champions of fun and forgotten nights passed have been burnt in to our memories like our first sip of barrel aged beer. Toronto has become a world class beer destination and all new breweries come with an unwritten responsibility not to drop the torch.
We promise our drinkers we will not become emotionally attached to our beers. We will constantly take feedback and try to improve. We will put together tasting panels of the best palates we can find and never be afraid to try something new. We will make mistakes and they will go down the drain alongside our tears. We will welcome commercial and home brewers alike within the walls of our library to drink together, to collaborate and do our best to provide the tools and ingredients they need to bring exciting new beers to your glass. These are ambitious goals for a start-up and some might argue naïve. I would argue that tremendous things happen when you give creative people inspiration, alcohol, and an invitation to dream out loud.
-Jason Kaptyn (Founder/Owner)