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Prosthetic Conscience is a beautiful exhibit of how pears, hibiscus and brettanomyces can come together in a magical way. Pears are the most cantankerous fruit we’ve fermented, but their ethereal citrusy acidity and natural sugars sing when paired with light hibiscus astringency. After a lengthy oxidative ageing process and a few months to can condition, we’re left with a juicy pink crusher that we absolutely love. Can conditioned. Contains hops.

Cider with Red Plums, Riesling and Riesling skins. Dressed Up to Party was macerated on 200g/L whole red plums, blended with 7% Riesling and aged on Riesling skins for 3 months. It’s got an herbal mint/basil note, the tiniest touch of smoke, and silky textures from the plum/Riesling skins. Party Time.

We fell in love with Spanish Sidra years ago, and have been looking for something similar in our cidery for a while now. Given the fickle nature of natural yeasts, this proved more difficult than we thought. In 2018, one of our tanks tasted just right. Estrella has a pronounced lemon peel aroma, soft lactic character, minerality and restrained volatile acidity, all derived from a spontaneous ferment. Tart, refreshing, and so so elusive. Bottle conditioned.

Extra Soif was born out of a funny quirk of having only two staff members. Because we were so short handed, we had to bottle Soif over the course of a couple days. So the last bottling run had an extra 24 hours of skin contact on the Gamay skins. The result is a version of Soif that’s dialed up to 11. Slightly more tannin, slightly more fruit character. To make the original Soif we blended spontaneously fermented ciders aged on cherries and strawberries and added one metric ton of whole cluster Gamay skins for an extra month of skin contact. Fresh aromatics, light tannin, zippy acid. This version was just on Gamay skins for an extra 24 hours.

Harblaze is a barrel of cider we made back waaay back in 2016. We aged it in a rye barrel for 8 months on 200g/L of Harblaze nectarines (Niagara grown) and bottle conditioned it for another 13 months. Lots of vanilla and cream from the barrel, with well integrated stone fruit character. Peach cobbler.This is a pretty fun blast from the past because it was actually the first year we started making fruited ciders, that is: cider with fruits other than apples/pears. We’ve learned a lot since then, but mostly that nectarines are way better than peaches. More flavourful, better character from the skins, more aromatic…you get the point. We didn’t know this then, we just happened to get lucky…and meet the right farmers.The Rye character in this has mellowed into a graceful beauty over the last 3 years. The nectarines are soft and subtle but well integrated as part of the whole. We don’t often release spirit barrel aged ciders, so this feels like a special detour on our cider making journey. 28 cases made. This bottle has conditioned to about 3 volumes of CO2. Refrigerate before opening.

Single Barrel Release. Spontaneously fermented. Aged in collaboration with Escarpment Labs cofounders: Angus Ross and Richard Priess. We picked the Dolgos from Angus’ personal tree, and aged this apple wine on dregs from Richard’s experimental Sidra. Intense fruit aromas, textural and bright. Just gorgeous.