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1024 683 Savannah

Issue No. 16

A Note from Chris

A Month of Awards

April was a great month for celebrating the Ottawa Valley. On Saturday April 28th it was the 2018 Upper Ottawa Valley Chamber of Commerce Gala & Awards. Last year, WBC won “Large Business of the Year” and it was a complete shock that we’re very proud of. This year, although we were not nominated it was great to go back and celebrate with all of the 2018 winners. Emily our Event Manager, Ryan our Ottawa Valley Sales Rep and Team Supervisor and myself went, fully dressed up and ready for the Masquerade Ball. Great food, better company and while I can’t list them all in this blog, some of the notable winners were The Nook Creperie, one of my personal favourite restaurants, Discount Car & Truck rentals who we do great business with and are fantastic to work with and the Eganville Leader who won a Lifetime Achievement Award with over 100 years in business (admittedly I forget the exact number of years). What a truly incredible achievement, something that many of us can only hope to achieve.

Monday was a new week and WBC was nominated for a business distinction award at the Ottawa Valley Tourism Association annual conference and AGM. Sadly I was unable to attend due to illness (maybe the good time on Saturday Night weakened my immune system) however we caught wind that we in fact did win. The whole team is incredibly excited and I am extremely proud of everyone that helped us win through hard work, dedication, support of a local company and our enjoyment of good beer, good food and sharing stories with great friends.

Finally word has got out that WBC is the recipient of a $500,000 grant from the Eastern Ontario Development Fund. This is true and it is fantastic to have a government that is willing and capable of supporting small businesses and their growth.

At risk of sounding ungrateful, which I am sincerely not, I would like to clarify some points around this. The recent announcements have made it sound a little bit like we just received a cheque for half a million dollars. Sadly that is not the case, however that was never our expectations so we’re fine with it, I would just like to explain how it does work.

We have committed to a 5 year growth project for which the EODF will contribute those funds which total 15% of the project costs. Therefore we have to spend over $3,000,000 of our own money. We further have to hire 55 full time employees and begin exporting to the US. These are targets that we feel are possible, but very ambitious and will take a lot of hard work and a lot of things to go well. Not quite as simple as receiving the money which a lot of people have been joking with me about.

The project has started well and we’re on track however with recent and planned wage increases which were not announced when we made the application, I do see it being a very difficult project to complete.

All that being said, we’re over the moon about having this level of support from the Canadian Government and will certainly be having a beer to celebrate.


Chris Thompson

Brewery News

Riverside Opening Soon

It’s that time of year again where we dust off the bar, open the windows, and warm up the pizza oven. Our Riverside location will be opening for the season on May 18th at 4pm. For the month of May we will be open Friday 4pm – 9pm, Saturday 11am -10pm, and Sunday 11am – 7pm. Beginning June 1st we will be open Wednesday to Sunday. We won’t be taking reservations until the 18th but at that point you can call us at 613 582 7227 or book online here.

Back Up and Running

After a long 8 weeks of waiting for parts, work, and inspections, our brewery is back up and running after the great fire of 2018. For those of you that don’t know, our boiler for the brewing system had been affected by the small fire we had in February and made it so we couldn’t brew until it was fixed. We were lucky to have some inventory and be able to contract brew to keep things going in the mean time. For those of you who have been patiently waiting for Whistling Paddler you’ll be happy to know it was our first batch brewed.

Spring Sale

Now that its finally Spring we are having our annual sale to take out the old and bring in the new. We are offering 20% off a selection of our 2017 merchandise including t-shirts, sweaters, and many more. Stop into our Lakeside retail shop or order online with discount code SPRINGSALE to get them before their gone.

Our Very First Canned Seasonal

Big News! We recently landed our very first seasonal in LCBO’s across Ontario. Beginning in May, our Astrolabe Session IPA will be available in 473ml cans in as many LCBO’s as we can get it into. If you haven’t tried this Juicy IPA yet keep your eyes peeled for it this month.

KLR 93 Province Wide

So far, May is great month for canned Whitewater Brew. KLR 93 will now be available in Loblaws across Ontario. So grab some next time you pick up groceries.

Beer 101

Time Just Flies

By Head Brewer Sean

It’s hard to believe I’ve been with WBC for 3 years. I still remember the first time I stepped into the Riverside location. My first thought was, “this place it so tiny”, but I do remember the smiles on the faces that were working there. I thought, “this place looks like a career I need”. Before I started, I sat down with the 2 Chris’ individually. They were very busy trying to brew, package and run a business, so we met on different days. When I talked with Chris D, at riverside, he had so much passion for the company. After a 2 hr chat I left feeling excited at the opportunity. I met with Chris M the next day at a local restaurant. He was a little more intimidating than Chris D but the passion was still there. I remember thinking, “these guys are so different”, but that’s what makes this company so great. Each of them were each others Ying and Yang. We used to joke about how they were like Mom and Dad. I won’t say which one was which.

After accepting the position, it was right to work. I was happy to join the team. Each day was hard work and so much fun. As the first couple months went by I was dreaming of the Lakeside which at this point hadn’t been built yet. When I was brought on, the plan was for me to run this big system but I had to prove myself first. After the first six months I managed to change procedures and increase quality. This was all it took for them to finally give me the Head Brewer title. With that came some hard times. My friends/coworkers started to pull away as I was their boss now and my work load increased at a crazy rate. Working 5-6 days a week for months to increase production but in the end, all that hard work paid off. As the team grew and faces changed we were able to build back up that family I loved here and became a well-oiled machine. Riverside started running 7 days a week. I still remember the month we hit 70 hectolitres on that small system and it is still something I talk about to this day. It was a crazy feat which I am quite proud of. The team worked so hard that month and it payed off. After then, there was nothing we couldn’t accomplish.

Finally, the beast that is the Lakeside system was ready. I spent months reading and learning to be prepared for this big jump and we knocked it out of the park. I must thank Eric Mainville for his tireless hard work in helping me create the procedures we still use to this day. We spent many 16-18 hour days brewing the first couple batches and it wasn’t easy. Months rolled by, growth was huge, and beer was flying out the door. We were making hundreds of thousands litres at a very different pace than it was 3 years ago.

I want to make a point of thanking my fiancé Kerry. None of this would’ve happened without her support. She supported my decision to leave my engineering job to pursue this passion. She supported me when I had to work late nights and weekends for years. We have had 2 beautiful girls during this adventure, so it hasn’t been easy. But she is the reason I get to make this great beer for you all.

As you can tell, I could go on forever, but in closing, I want to thank everyone that helped me get to this point. My life has changed so much these last three years and yes I’m one of those people that never feel like I’m working. I haven’t worked a day in the last three years, I’ve just been having too much fun. I also want to give huge thanks to both Chris’. The two of you have been great friends and bosses throughout this journey. I appreciate the job you have given me and there is no way I can express how much gratitude I have. Thank you!

Cooking with Beer

Asparagus Stuffed Chicken with Beer & Cheese Sauce

By Chef Natalie

Best Paired with Farmer’s Daughter

4 chicken breasts, skin on

8 spears asparagus

2 tbsp. sundried tomatoes, chopped

6 oz. feta, crumbled

1/4 tsp black pepper


2 tbsp. butter

1/4 cup onion, finely diced

3 tbsp. flour

3/4 cup milk

3/4 cup Farmer’s Daughter Blonde Ale

1 tsp Dijon mustard

1/2 tbsp. garlic powder

salt and pepper

1/4 cup old cheddar cheese

1/4 cup cream cheese


Preheat oven to 375F.

In a small bowl, mix together tomatoes, feta and pepper.

Take each chicken breast and cut from the top of the breast inwards through the thickest part to make a pocket – a paring knife or boning knife works best Cut asparagus spears in half crosswise and insert 4 halves into each pocket. The 2 tips of the asparagus can be sticking out.

Carefully spoon in 1-2 tbsp. of feta mixture into each breast.

In a Dutch oven or heavy bottomed oven safe pan, add 2 tbsp. oil and heat on high on stove top.

Place chicken breasts in pan skin side down and sear until a dark golden colour has formed (about 2 min) Flip the chicken and transfer to the oven and cook uncovered for 20 minutes.

While cooking, make the sauce.

Melt butter in a saucepan over medium heat. Add onion and cook until soft, about 2 minutes. Add the flour and cook for another 2 minutes.

Whisk in the milk and beer and bring to a simmer, stirring frequently. Continue stirring until sauce starts to thicken (should notice it coats the back of a spoon) Remove from heat and add mustard, seasonings, and cheese. Stir until cheese is melted and combined.

Serve sauce over the chicken, accompanied with roasted potatoes and seasonal vegetables.



Mother’s Day Weekend Brunch
May 12 & 13

Bring Mom in for a special brunch this Mother’s Day between 10am and 2pm. No tickets required and flowers are on us. Make your reservation today by calling 613 646 0101 or book online here.

Git ‘Er Done Mud Run
May 26

Get muddy this month at the annual Git ‘Er Done Mud Run to raise money for the Canadian Cancer Society. After running 6k’s with 18 obstacles enjoy a Whitewater Pint on us. Cheers to that! For more details and to register click here.

General Manager Steve flying head first at the 2017 Git ‘Er Done Mud Run

#Alwaystimetoplay Festival
June 2

Round 2 of our #Alwaystimetoplay festival is around the corner and its bigger and better this year. Follow us on Facebook to see the latest updates on the festival musicians and games and get your early bird tickets here.























Questions from Friends

Debbie asked:

What’s the best way to stay up to date with what is happening at the brew pub?

We answered:

Hi Debbie,

The best way to stay up to date on brewery and brew pub events is by checking out the events page of our website and/or visiting/following our Facebook page.

We want to answer your questions about anything from the beer, the brewery, the boys or whatever else is on your mind. Due to the high volume of questions though, we won’t be able to post every one, but keep your eyes peeled in case yours makes it to the front page.

If your question does get picked you will become the proud owner of a swag bag full of WBC goodies. So ask away!

*Questions from Friends is for general questions in the areas listed above. For personal inquiries please use

reCAPTCHA is required.

Cover photo Emily Santi Photo (

1024 683 Savannah

Issue No. 15

A Note from the Chris’

World Domination

OK well not quite, but we have begun to expand outside of the province which is pretty cool.

In February I flew to British Columbia with our Sales Manager, Blake Mahoney and over the course of the next 2 weeks were joined by our whole management team. The occasion was to launch Legion Lager in BC.

We’ve always had aspirations to take our brand across the country and when we signed our agreement with The Royal Canadian Legion, we decided to use that as the catalyst. Over the coming months we’ll be gradually adding other brands into our distributions channels in BC also.

We had a very successful event at the Legion branch in Burnaby (Vancouver) where the beer was well received and the support from patrons was encouraging. I’d like to extend my sincere thanks once again too all individuals from The Royal Canadian Legion, the Burnaby Legion branch and of course our own team that made this event happen.

When deciding how to expand to BC, we wanted to make sure we were able to keep our philosophy of supporting local businesses, the local economy and to use local ingredients. In order to do this we partnered with a brewery in BC and worked with them to brew our beer to the exact specifications in BC. This way, the beer we sell in BC is brewed there, using BC ingredients and using BC employees.

We now have a team of 5 sales staff working in BC, reporting to Blake and making Legion Lager available in bars and restaurants as well as private liquor stores.

It’s certainly a big undertaking with some risk involved but it’s a challenge that we’re happy to take on and feel that we’ll make it a success.

Here’s to finding Whitewater flowing in British Columbia!


Chris Thompson

Brewery News

We’re Going Canning Crazy

We are proud to say we are now the owners of a brand new shiny canning line. This will allow us to bring all of our canning in house and in turn, get more cans to you. For those of you wondering (because I was), it cans 32 x 473ml per minute. That’s 1920 cans or 908.16 litres per hour which means we can empty a fermenter in roughly 7.5 hours. That’s a lot of cans.

Beer of the Month

For the month of April, our KLR93 is going to be featured as Sobey’s Beer of the Month in all licenced stores. Keep your eyes peeled for one of our free samplings in your local store. In addition, 5% of the sales of KLR93 from Sobey’s stores will go to the Juvenile Diabetes Research Foundation. Cheers to that!

Beer 101

What You Eat is What You Drink

By Head Brewer Sean

A lot of people don’t realize how much what you eat can change the way that beer tastes. Depending on the style of beer this can be very drastic. You wouldn’t want to eat spicy Asian dishes with a light American Lager as you wouldn’t even taste it. It may as well be like drinking water. Now maybe that’s what you want, but its important to remember the taste of the beer can also affect the flavour of your food. With our Brewer’s Dinner coming up on April 18th, lets talk about some beer and food pairing that will get the most out of the flavour on each side.

To give you an idea of what food will lend to what style of beer, we have paired the four original WBC brands with our recommended complimentary flavours.

Farmer’s Daughter Blonde Ale

The best pairing for this style of beer would be Shellfish. This could be clams, scallops, lobster etc. With a light ale like this you will bring out the salt and natural sweetness of the shellfish while cleansing your palate with each drink. This can lend a lot to being able to taste the subtle flavours that shellfish can have.

Whistling Paddler English Style Ale

Fruits and cheeses would pair well with this beer. The English bitter naturally compliments the flavours and texture of the cheese while lending your palate to enhance the sweetness of the fruit cutting down on the tart of some berries. It will also cut through the fat of the cheese and cleanse the palate while you eat.

Class V India Pale Ale

Pork would be the best pairing for this highly hopped bitter beer. Pork chops, sausages,  and tenderloin are just some options. The strong pork fat can stand up to the strong flavours in this beer. It also pairs well with an apple slaw or relish.

Midnight Stout Oatmeal Milk Stout

Vegetarian dishes would lend well with this beer. I know that people tend to go to the dessert side for this pairing but let us think outside the box. Beans and legumes can add a richness to the beer while balancing the acidity and salt. Other veggies like carrots, peppers, and mushrooms can bring balance to the sweetness and richness of the beer. So, on one side you can enhance the beer flavour or you can blend it, leaving a more rounded flavour.


These are just some of the pairing you can use. And as you can see the food really helps and/or changes the beer profile greatly. Next time you have beer and it doesn’t taste great, let’s consider the food you’ve been eating with it. In addition, consider what you were eating that last time you had that beer. You may be surprised how much that played into what you liked and disliked about that style of beer.

Cooking with Beer

Beer Braised Ribs

By Head Chef Ben
Best Paired with KLR93

2 full racks of beef ribs

2 cups Whistling Paddler

4 cups water

1 tbsp. smoked paprika

1 tbsp. fresh garlic, minced

1 tbsp. onion powder

4 bay leaves

2 tbsp. kosher salt

2 tbsp. brown sugar

1/4 cup Worcestershire sauce

1/2 tsp cracked black pepper

2 cups ketchup



Cut full racks into segments of 2-3 bone pieces. Boil ribs with bay leaves and pinch of salt in 4 cups water on medium heat for 25-30 minutes. Remove from water and allow to drain well.

In mixing bowl, add remaining ingredients excluding beer. Lightly brush ribs and cook on grill 5-10 minutes for each side until grill marks show.

Transfer remaining sauce, beer, and rib segments to slow cooker and simmer for an additional 2-3 hours checking periodically and adding more liquid if needed. Ribs are done when the meat is falling off the bone.


Brewer’s Dinner – Spring Feast
April 18

The snow is melting, the sun is shining, the birds are chirping and we are cooking up a Spring Feast to celebrate the warmer temperatures. Toss aside those Winter boots and come on in to the Lakeside Brew Pub for some great food and beer pairings from our very own scratch kitchen. Hurry though. There are limited seats and tickets will sell fast. Get yours here.

April 27 – Opening Ceremonies

We at WBC are stoked to be the primary sponsor for this fantastic event. The Lakeside Brew Pub will be hosting the opening ceremonies.

April 27 – May 9 – Competition

“We at SEND are beyond fired up to be bringing UNLEASHED back to where it started, and where it belongs, Eastern Canada. The whitewater in Ontario and Quebec in the springtime is unmatched in its size, abundance of rivers and world class features, and is always just pure joy for kayakers every spring. Which is why we are hosting the multi stage, invitation only kayak event known as ‘Unleashed’ on this legendary whitewater. Unleashed brings together the worlds best paddlers, puts them in some of the biggest whitewater in the world, and tests their overall skills as not only freestyle paddlers, but racers as well. When all four stages are done, the athlete with the best results from each stage takes the win. This year we already have the most stacked men’s category we have had, as well as the biggest roster of female kayakers an event of this magnitude has seen. On top of all this we are super stoked to be working with the Whitewater Brewing Co., and just can’t wait to get this thing started!”

Photo: Seth Ashworth

Questions from Friends

Melissa asked:

What do you do with all the waste from the brewing process?

We answered:

Hi Melissa,

What waste?

We are very happy with how we use what could be considered waste from the brewing process. To start, 100% of our barley and hops get recycled into feed for our community’s local cattle. Local farmers pick it up from the brewery and bring it back to their farms on a regular basis. The cold water we use to chill the wort gets recirculated into the hot liquor tank to be used as hot water in the next brew. And finally, we reuse our yeast as many times as possible and add it to the barley bin once its done. In turn, we buy the local barley fed beef to make our delicious burgers. Mmhmm.

We want to answer your questions about anything from the beer, the brewery, the boys or whatever else is on your mind. Due to the high volume of questions though, we won’t be able to post every one, but keep your eyes peeled in case yours makes it to the front page.

If your question does get picked you will become the proud owner of a swag bag full of WBC goodies. So ask away!

*Questions from Friends is for general questions in the areas listed above. For personal inquiries please use

reCAPTCHA is required.

Featured Image Photo: Seth Ashworth
1024 576 Savannah

Issues No.14

A Note from the Chris’


Not a great start to my trip to British Columbia to launch Legion Lager (more on that next month).

I received a call that I hope to never receive again, “there has been a fire at the brewery”. At that point we did not know the extent of the fire, the Whitewater Region volunteer fire department were on site assisting and I was getting updates from some of our staff on site.

The good news is that the fire was small, nobody was hurt and there was no major damage. The fire took place in the attic and the extent of the damage was drywall, insulation, some wooden trusses and an ethernet cable. We were however very lucky on the time of day of the incident and that it was detected by our staff. If it had happened in the middle of the night, we would not have known about it until it was too late.

The cause is not yet 100% determined however it is looking like our steam boiler that heats the brewing system, malfunctioned and caused the duct in the attic to overheat.

While our insurance company and TSSA are going through their processes, we are not able to brew but hopefully we’ll be back up and running in a couple of weeks. It is likely to cause some inventory issues and we sincerely appreciate everyone’s patience if we are out of stock of some styles of beer.

I extend a sincere thank you to our amazing team of proactive staff that identified the fire and alerted the authorities, used fire extinguishers to prevent the spread of the fire and evacuated all patrons in a calm and efficient manner. We would also like to extend our thanks to the Whitewater Region Volunteer Fire Department for their speedy arrival on scene to put the fire out.

Ultimately it could have been a lot worse and we are all very thankful that it wasn’t.



Chris Thompson

Brewery News

Bun out of the Oven

Congratulations to our head chef Sarah on the birth of her second son. We wish her and her family best wishes. We can’t wait to see the little bundle of joy.

Summer Employment Opportunities

We’re hiring! There are lots of opportunities on the horizon to be a part of the WBC team. Servers, line cooks, dishwashers, and retail associates are just a few of the positions we will be hiring for. If interested please email your resume to

Now Available in British Columbia

On February 24th, Legion Lager officially launched in Vancouver, BC. Thanks to Legion branch #83 for hosting us as we celebrated this milestone and we are happy to announce our push to spread this delicious beer across the province. If you’re in BC keep your eyes peeled for Legion Lager to become available near you.

Beer 101

Beer from the West

By Head Brewer Sean

As some of you may know, I was out in British Columbia for our launch of Legion Lager. It was a great experience! We had a terrific launch and we were happy to be well received by our neighbours out west. As I was traveling across the province I noticed that there was a vast selection of breweries that I had never tried. Some of these I had heard of, but most of them I hadn’t. This gave me the Idea to write my post this month about the beers I had tried out west. Overall, I sampled 34 different beers across the province. For more in depth reviews of the beers I sampled check out my Untappd account here.

I was able to try beers from 12 different breweries that spanned the province from Kelowna to Vancouver. Some of the stand out places were, Tree Brewing Co., Parallel 49 Brewing Co., Central City Brewers & Distillers, and Powell Brewery. I was able to visit all of these while I was out and the biggest thing I saw was how the brewing community is just like it is here. All these breweries welcomed me in with open arms and allowed me to see the facilities and really start a friendship with all of them. I love the brewing community, and this province didn’t disappoint. I’ve always loved how welcoming this industry is and how the open communication of what works and what doesn’t allow us all to improve on our products. It’s just amazing.


The stand out beer on the trip was from Powell Brewery. Their “Ode to Citra” was just amazing. Massive stone fruit notes including mango and tropical fruits. Passion fruit was on the finish as well. Light body but refreshing. I could’ve put this beer away all night. Juicy and light is the best combo. It is a must try if you are going out West.



Another stand out beer was “Backcountry Nut Brown” by Tree Brewing Co. Strong nutty nose with hints of molasses and nuts. Moderate nutty flavours with dark caramel and molasses. Very clean fermentation profile with a sweet finish. Another staple beer for a great brewery. Tree had much more to offer though. IPAs, Ambers, Blonde Ales and Lagers were all hits on the tasting menu. This brewery is a must visit with something for everyone when in Kelowna.


Parallel 49

The last brewery I want to talk about is Parallel 49. This place was just epic. They had great food and beer that everyone should try. With so many beers on tap it was hard to choose. But lucky for me it was Double IPA Fest so they had a recommended paddle I couldn’t turn down. Afterwards I got some malt forward beers to get the contrast. All were amazing. For a more in-depth review please check out my untapped profile. We were also lucky to get a great tour of their impressive facility from their head brewer Graham.

All in all, BC was amazing and there were so many beers to try and talk about. I hope that some of the people reading this are out there right now and can swing by and try some of these amazing beers.

Cooking with Beer

Cranberry Mango Crumble with Cranberry Caram-Ale

By Head Chef Ben
Best paired with Astrolable Session IPA

1 lime, juice and zest

3 cups diced mango

1 cup fresh cranberries

2 tbsp. flour

1/2 cup brown sugar


1/2 cup brown sugar

1/2 tsp cinnamon

1/2 tsp nutmeg

4 tbsp. butter, cubed

2 tbsp. graham crumbs

1/2 cup walnuts, finely chopped

1/4 cup rolled oats

1/4 cup flour

Caram-Ale Sauce

1/2 cup fresh cranberries

1 cup sugar

1/2 cup Whistling Paddler English Style Ale

1/2 cup whipping cream


Preheat oven to 375F.

Combine all base ingredients in a large mixing bowl and spoon into 9″x9″ baking dish.

In separate large mixing bowl, combine all topping ingredients and mix until crumbly. Sprinkle mixture over base.

Cook for 45-55 minutes or until top is nicely browned.

Allow to sit for 20 minutes before serving.

Caram-Ale Sauce

Puree fresh cranberries and set aside.

In saucepan combine beer and sugar. Mix well and turn heat on medium low. Without stirring, cook mixture until it becomes honey brown in colour. Swirl pan for a more even heat distribution.

Add cream and cranberry puree to mixture and stir with non-stick whisk while simmering for 3-4 minutes or until smooth sauce is formed. Remove from heat and allow to cool.

Drizzle Caram-Ale over crumble and enjoy.


St. Patrick’s Day
March 17

Join us at the Lakeside Brew Pub on St. Patrick’s Day for some Celtic music, food specials, and our very own Irish Stout. Call the Lakeside Brew Pub at 613 646 0101 to make your reservation or reserve online today.

Questions from Friends

Damien asked:

I’d getting married this Summer and would like to get some kegs for the reception. Is that possible?

We answered:

Hi Damien,

We do private keg sales all the time but our availability of sizes and styles varies depending on availability. To order/reserve your keg call 613 646 0101 and ask to talk to our retail department. We typically ask for about two weeks notice to guarantee availability but we will always try to accommodate last minute shoppers when we can.

We want to answer your questions about anything from the beer, the brewery, the boys or whatever else is on your mind. Due to the high volume of questions though, we won’t be able to post every one, but keep your eyes peeled in case yours makes it to the front page.

If your question does get picked you will become the proud owner of a swag bag full of WBC goodies. So ask away!

*Questions from Friends is for general questions in the areas listed above. For personal inquiries please use

reCAPTCHA is required.

399 249 Savannah

Issue No. 13

A Note from the Chris’

At Risk of Poking the Bear…

2017 is behind us and 2018 has started with a lot of controversy. What has surprised me about this isn’t the fact that the minimum wage increase has become a prominent topic of debate, it’s the fact that it didn’t become so prominent until the wage increase was actually implemented.

I find it so surprising because this has at least been lightly covered in mainstream media for at least 4 months prior. I actually found it disconcerting that not many people were talking about the major increase because for us, it was extremely concerning.

At any one time we employ anywhere between 70 and 100 employees (due to seasonality) and while the majority are paid above minimum wage, a significant amount were either below $14 or in close proximity to the $14 dollar mark.

I should point out that I am not against people working lower wage jobs earning more money. I am equally not against the minimum wage being raised to $14 if that is what is deemed to be the lowest livable wage. Our staff are our strongest asset and I want them to be able to work as part of our team, and be able to afford to pay rent, bills etc.

My concern however is because in one giant leap, our yearly wages/salaries rose by over a quarter of a million dollars which comes directly off our bottom line. Now, many supporters of the minimum wage increase have very bluntly stated that the wealthy and greedy business owners need to eat the cost of this increase in their profits, not pay themselves as much and make savings elsewhere. The trouble with this very general and unspecific statement is that there is a clear lack of understanding of who this is really going to effect. The large businesses with vast profits are not my concern. They will eat the cost to some extent, continue to control industry prices as well as increase them if necessary and ultimately consumers will continue to shop with them. The vast and sudden increase will really hurt the small businesses most. Businesses whose owners pay themselves only enough to live on. Businesses that already operate on small margins and struggle to get by on a month to month basis.

I’ve read many derogatory comments about small businesses and how if they can’t be run profitably with a decent livable wage then they shouldn’t be in business at all. Many of these comments are far more rude than that. The issue with that is that so many businesses and small business owners operate on small margins and there is nothing wrong with that. I completely agree that if you are going to commit to employing someone, you need to be able to pay them a livable wage. That being said, the issue that I see is that the wage increase was introduced in a very irresponsible way (too rapidly) that is harmful to the “backbone of the Canadian economy” and was possibly done in this method for an ulterior motive.

I’m sad to say that I have already seen the knock on negative affects of this increase with the closure of multiple businesses that we work with. Those that are still operating have been increasing prices to help cope with wage increase, others have been cutting hours and forcing business owners to work more.

Increasing prices can certainly help businesses cope with the increase in wages however I see one major problem with that. The wage increase has impact on so many industries that if  the general decision is to increase prices then I fear that the increased wage becomes irrelevant. Many argue that in the past, increases in wages haven’t resulted in price increases. This however directly conflicts with what I am seeing on a daily basis. I can only hope that the price increases are not in line with the wage increases.

I think the largest challenge that we faced was that employees that already earned above minimum wage wanted to keep the same gap between their wage and the new minimum wage. I found it most challenging because to some extent, their job was still worth the same dollar value, but I can understand how they could feel undervalued. We decided to go back to square one and value each job in our business and set a dollar range for that job role based on performance. Everyone starts at the bottom of that range for the job and can move up with good performance and longevity. Once you have reached the max, the only way for further increases is to get a promotion to a new job. I’m not sure if this solution is the best, but so far it is well received and it has the backing of all our managers which is very important. Ultimately, if you want to be paid more, create value in your role and make a reason to be paid more.

As I stated above, I strongly believe that the minimum wage should be set at a level that provides those income earners with enough earnings to pay bills, eat and get buy on a day to day basis (livable wage). I do however strongly believe that the increase was too much over too short a period of time and was for a hidden political agenda. I feel fortunate that I was aware of the increase well ahead of the implementation date and that I devoted the time to run a forecasts with our accountants to see how it would affect our business. I feel sorry for those that are still struggling with this change and maybe don’t have the same resources to deal with this task and I happily offer my time to assist in anyway that I can. Please feel free to reach out.

I could continue writing on this topic for a long time and I have only touched the surface of a few points that are up for debate in my first attempt at writing an opinion piece. What I have written is by no means correct, however it is absolutely my opinion at this point in time based on what I know. I would happily have continued debate in person or over email if anyone would like to talk more about this however I ask that you please keep it respectful in contrast to so many social media posts that I have seen.


Chris Thompson

Brewery News

Valentine’s Day is on the Way

But so is Anti-Valentine’s. Come on in and feel the love…or don’t. We will be hosting two separate evenings of Valentine’s festivities for both those who don’t want to celebrate and those who do. Have a look at the events section to see the details. In addition we will be having in store and online retail specials including one we built especially for our blog readers. Order your V-Day gifts for yourself or someone special, online starting February 1st to 14th and use discount code FEELTHELOVE for 14% off your merchandise purchase.

Legion Lager in the LCBO

That’s right! Our Legion Lager is now available in select LCBO locations. If it isn’t in yours yet you can always request that it be brought in. And remember that 5% of every can purchased goes back to the Royal Canadian Legion for Veteran’s programs across the country.

Baby on the Way

For those of you that have been into the Lakeside Brew Pub in the last few months, you may have noticed a growing belly in the kitchen. And no we aren’t talking about the beer bellies. We are talking about our very own Head Chef Sarah who has now left for maternity leave and we wish her well in the coming months. While she is away,  Sous Chef Ben will be taking over as Head Chef and we hope you are as excited as we are to see what he can do.

Beer 101

Let’s Raise a Glass to These Two

By Head Brewer Sean

As we grow year by year so does our brew team. This past year was just outstanding with the love and support we got from all of you, but because of this growth I have had a hard time running this brewery on my own. Because of this, we have added some new roles to our brew team. We have added an Assistant Brewer and Head Cellarman and I’d like to take the time to give them a warm welcome and acknowledge their hard work.

Matt Haycock will be stepping into the Assistant Brewer position at WBC. Matt joined our team as a Brewhand in 2017 and has become one of our strongest brewers day after day. Matt came from the wine industry working at reputable wineries like Inniskillin and when he moved back to the Valley he had actually come in for an interview for our logistics department. I sat in on that interview and I’m thankful I did. I scooped him up for the brewery right away and as the months went by his hard-working nature and happy attitude helped him quickly learn the ropes. Now Matt is part of every batch of beer we brew here at WBC. He will be taking over our Riverside pilot brewery as well as working closely with me on all the Lakeside brewing. I can’t wait to see what he can do in the coming years and hear more of his ideas for new seasonals. You can thank Matt for the delicious Cookies and Cream Stout from our 12 Beers of Christmas this past year.

Adam Wilson will be taking over our cellar as Head Cellarman. If you don’t know what the “Cellar” is, it is the cold side of our brewery. This encompasses all the processes and packaging of the cold beer. From fermentors to packaging, Adam will be working hard with me to get the best quality packaged products for you all to drink. Adam came to the Valley and again was looking to work anywhere in our company. With 4 years of cellar experience at Beau’s All Natural Brewing Company, he comes with big shoes to fill, and he didn’t disappoint. With in days he had changed some of our tank cleaning procedures and has been instrumental in all of our packaging. With his keen eye to detail and ever growing knowledge of the brewing industry he will help us to grow the cellar into a world class production facility.

In closing, I really am happy with this growth in our team. These two will help WBC to continue to grow and raise the quality of our product even more. If you are ever at either of our locations and have a chance to chat with these 2 passionate individuals you’ll get to see a small glimpse of what makes our team great. I wish them all the best in their new roles and can’t wait to see what new ideas they can come up with. Let’s all raise a glass to these two… a glass of Whitewater beer of course.

Cooking with Beer

Class V Bison Chili

By Head Chef Ben
Best Paired with Class V

2 lbs Ground Bison

10 Tomatoes, cored and diced

2 large red onions, halved and sliced

2 large white onions, halved and sliced

1 red pepper, diced

1 yellow pepper, diced

2 tbsp. brown sugar

3 tbsp. kosher salt

1 tbsp. cracked black pepper

1/2 cup Chili powder

1/4 cup Cumin

2 tbsp. minced garlic

1 tbsp. dried basil

1 cup water

1 cup Class V IPA



Cook ground Bison. Drain fat.

Add onions, peppers, and garlic. Cook until veggies have softened.

Add remaining ingredients and simmer on medium to low heat for 1 hour. Stir often to avoid sticking to the bottom of the pot.

Serve with fresh bread and dollop of sour cream.


February 9

One of our annual traditions is to host an Anti-Valentine’s night for those that may not be “feeling the love”. This evening will be full of some not-so-romantic food items, loud music, and definitely no red and pink hearts plastered to the wall. Call 613 646 0101 to make your reservation.

Valentine’s Day
February 14

Love is in the air over here at WBC and you can be a part of it this V-Day. Come out for a romantic evening with that special someone in your life. Join us for some lovely specials and romantic music. Call 613 646 0101 to make your reservation.

Questions From Friends

Tanya asked:

We’ve been to both your pubs before and love the atmosphere for our rehearsal dinner/wedding. Do you ever rent it out?

We answered:

Hi Tanya, we absolutely do. We hope to host many weddings and private functions in the upcoming season and if you are looking to book something we would be happy to help. All you need to do is contact our General Manager, Steve, to set up the details. Email to get in touch.

We want to answer your questions about anything from the beer, the brewery, the boys or whatever else is on your mind. Due to the high volume of questions though, we won’t be able to post every one, but keep your eyes peeled in case yours makes it to the front page.

If your question does get picked you will become the proud owner of a swag bag full of WBC goodies. So ask away!

*Questions from Friends is for general questions in the areas listed above. For personal inquiries please use

reCAPTCHA is required.

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Issue No. 12

A Note from the Chris’

 3…2…1…Happy New Year!

The countdown to the end of the year is always bitter sweet for me. Coincidently it is also the countdown to the end of my birthday but that’s not necessarily what I’m referring to. Well…maybe a bit.

It gives us all an opportunity to look back on the year and assess. For WBC it was a year of challenging growth. Yes, sales is part of this, but we grew in many ways. Some more obvious than others. The types of growth that go unnoticed in large by people outside of the WBC staff are things like the work we’ve put in to develop a strong company culture, a more defined management structure and standards of practice for all areas of the business. We’ve not necessarily fully implemented these projects that we’re working on, but it’s certainly been a year where we’ve been working hard to strengthen the foundation for future growth. We plan to stand by our culture and other defined pillars of our organisation for many years to come and we’re really happy with the direction they’re taking.

As we roll into 2018, I think our team are looking on with nervous excitement. It’s a year that is filled with opportunity for us, new partnerships and working relationships, new members of our team, further geographical reach and increased efficiencies….but will all the hard work that we’ve been doing to make all this possible be enough?

Sometimes we fail, sometimes we succeed, and regardless of the result, I am confident that the team we have take pride in their work and will be doing what they can to better our beer, better ourselves and make 2018 an outright success.

….Now back to my birthday

Happy New Year everyone!


Chris Thompson & Chris Thompson

Brewery News

KLR93 in a Store Near You

Thanks to customer support and a necessity to share this increasingly popular beer with the rest of the province, KLR93 is now available in more Beer Stores and grocery stores across Ontario. If you are looking to get this delicious brew at your local shop check out this map to help you find out where it is.

Food Drive

We would like to thank all those who took advantage of this month’s food drive special. For the month of December we offered a pint on us for any customer who brought in 5 or more canned goods to donate to our local food bank. Thanks to those customers, we are able to deliver hundreds of items to keep people fed. Cheers to you all!

Movember Winners

No its not Movember anymore. However, we do have some honourable mentions from both our staff and customer contests. Marc Lapierre was the lucky winner of our Movember prize this year. Thanks to his donation his name was picked and he enjoyed picking out one of our WBC plaids. In addition, we ran our own little healthy competition to see which staff member could raise the most for the Movember campaign and wouldn’t you know it? It was the boss man himself. #rigged


Beer 101

And the Year is Done

By Head Brewer Sean

What a year we had in 2017. We finished the installation of our 35 hectolitre system, we added in 4 more fermenters to triple our capacity, our brew and packaging staff doubled from the year before with no end in sight for this summer.

I had the pleasure of running this 35hl brewery. No small feat, but I was more than happy to take on that stressful excitement. We have had some ups and downs over the year but have made great strides to make 2018 our best year yet.

We were able to bring all of our main brands to cans and most of our seasonals to 500ml bottles. We had a great success with our first beer style brewed at Lakeside, “Straight Outta Cobden”, and another great success with our first annual Golden Ticket brewed with the winner of the National Capital Homebrew Competition. We’ll be starting the new Golden Ticket in the spring which will be an Old Ale this year. We hope to find some barrels to age it in. I may have even brewed a new session IPA at the end of 2017. *wink wink

With the 12 beers of Christmas being a huge hit again with over 450 cases sold, December was a great end to the year. And that wouldn’t have happened without everyone of you being passionate about craft beer and supporting WBC in everything new and great that happened this year. We have a lot more exciting things to come in 2018 and we are showing no signs of slowing down. Just the way I like it…. well maybe a break here and there wouldn’t hurt.

I must thank everyone reading for caring about this blog as it hasn’t been easy to write something every month. But I think we had some great articles throughout the year. Thanks again and all the best in the new year!

Cooking with Beer

Jack’s Fudge

By Sous Chef Ben

Best Paired with Jack Frost’s Demise

1/2 pound semi-sweet chocolate chips

2 cans of condensed milk

2 cups of Jack Frost’s Demise Chocolate Wintergreen Porter

8 strips of bacon, well done and finely chopped



Melt chocolate in double boiler. Add milk, beer, and bacon. It will seize but keep it on the heat and stir.

Continue melting and stirring until smooth. Pour mixture into greased pan and chill.

Cut chilled fudge into bite size pieces or leave it next to a knife to grab a real slice whenever you like.


Brewers Dinner
January 31st

Our last two dinners have been such a success that we decided to keep the good times rolling. Menu coming soon.

Pub Quiz Night
Every Monday at 7pm

Want to challenge yourself, your friends, complete strangers? Then come on down to pub quiz night every Monday at the Lakeside Brew Pub in Cobden. $2 per person and the winning team gets it all. Call 613 -646-0101 to book your reservation.

Open Mic Night
Every Thursday at 7pm

Open Mic Night is still going strong and we hope to be your spot for Thursday night entertainment throughout this long cold Winter. Stop in to play or sit back and enjoy the tunes. Call 613-646-0101 to book your reservation.

Questions from Friends

Jackson asked:

What is the hardest beer you’ve ever had to brew?

We answered (or rather, Sean did):

The hardest beer I’ve ever brewed at WBC whas my very first seasonal recipe. It was a Helles Bock. It was one of the only lagers we ever brewed down at riverside. We did not have a means to keep it cold while fermenting so myself and other staff checked it’s temperature every 4hrs and wheeled the fermenter back and forth from the fermentation room to keg fridge. This took 7 days to finish.

We want to answer your questions about anything from the beer, the brewery, the boys or whatever else is on your mind. Due to the high volume of questions though, we won’t be able to post every one, but keep your eyes peeled in case yours makes it to the front page.

If your question does get picked you will become the proud owner of a swag bag full of WBC goodies. So ask away!

*Questions from Friends is for general questions in the areas listed above. For personal inquiries please use

reCAPTCHA is required.

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Issue No. 11

A Note from the Chris’

Giving Back

Giving back was one of the key motivations that James, Chris and I had when wanting to start a business. We wanted to build a business that while hopefully turning a profit, would provide us with means to also give back to the community and the country that we love so much.

What’s been enlightening however is to realise that while we feel we do our bit by providing gift certificates, merchandise etc. to local charities and events to raffle off and raise money, there are countless people out there across Ontario that devoting their time to creating, supporting and running charitable organisations. Whether it be for charities focussing on long term care and terminal illness, or minor league hockey, it’s fantastic to see the commitment, effort and support that is provided from local and big business, and local communities as a whole. Without these people, contributing would be near impossible and no doubt would slip by. So thank you, its truly tremendous!

We don’t do very well at keeping track of the charities and organisations that we donate to, however its rare that we don’t have some form of fund raising campaign going on. We’re in the midst of wrapping up our Movember campaign where we can proudly say that thanks to the fantastic support of our friends, we’ve managed to raise a good sum of money for Men’s Health ($ amount to be announced in due course). Naturally we have some pretty stellar Mo’s to go with. This is wrapping up just in time to start our Christmas Canned Good collection.

Christmas is a time of joy and happiness but we mustn’t forget that there are those in need. Every Christmas we decide to collect canned goods that we deliver to the local food banks. In return for canned goods donations in our Lakeside Brew Pub, we’ll buy you a beer. Last year we were proud to deliver a whole delivery truck full of canned goods to the food banks so lets try and make it two this year! Come on in for a bite, bring some cans and have a pint.

Merry Christmas Friends!

ps. We’re all crazy excited for the 12 Beers of Christmas and hope you are too!


Brewery News

Bye Bye Moustache

As mentioned in our previous blog we have been campaigning heavily to raise money for men’s health through Movember. While the moustache game around the brewery has gone from teenage boy to full on 80’s police officer level, we have successfully raised over $900 for the Canadian Cancer Society. Thanks to those who donated and supported this great cause. Now back to beard season.

We’ll be home for Christmas

There are only 3 days a year we actually close the doors to the brewery. One of those days is our epic staff rafting trip at the end of the Summer and the other two are Christmas Day and Boxing Day. While we love seeing your beautiful faces every day we also love a little family time for ourselves. In addition we will be closing the Lakeside pub the evening of the 12th of December for our staff Christmas party which promises to be filled with egg nog and karaoke. Our pub will also be closed Christmas Eve but the Lakeside retail store will be open until 3pm for any of those last minute shoppers.

Christmas Gift Packs

Need something for the beer connoisseur on your list? Have a Secret Santa you’re shopping for? Well have we got the gift for you! Stop into our Lakeside retail store to see our Christmas gift pack options ranging from $25 to $50 and don’t forget about the 12 Beers of Christmas which are now available for pre-order. They are the perfect gift for that special someone or even that person at the office you don’t really know that well. The gift packs are also available on our website for free home delivery within the Ottawa Valley.

Beer 101

On the 12th Beer of Christmas

By Head Brewer Sean

I remember the first conversation about the 12 Beers of Christmas. It was 3 years ago and I remember the asking myself, “how am I going to pull this off?” It’s one thing to make seasonal styles, but to make 12 brand new recipes and have them all finish on schedule for packaging is a daunting task to say the least. Flash forward to this year, our third annual 12 pack, and we are starting to get used to it.

I often think of the 12 Beers of Christmas every month of the year. It is a stressful cloud that hangs over me all year long. We normally start the early conversations about this 12 pack in September. I choose the limited style that were well received the previous year. I take the opinion of social media, bar managers and our own staff to see which beers were the most popular. This sets the baseline for how many new recipes we need for that year. This year we kept six of the recipes from last year, so we needed to come up with six new styles/recipes. I like to take this time to give all my brewing staff the chance to give their input. Over about a month-long period my staff and I spitball ideas for new beer styles and all of them tend to be great but it’s hard to fit every one in the timeframe allotted. Some of the styles that didn’t make the cut this year were, Nutcracker Brown Ale, Spruce Tip Pale Ale and Spiced Chestnut Ale. We even talk about crazy flavours like Mincemeat Pie Cream Ale and Turkey Stuffing Smoked Rye IPA haha! Obviously not all can make the cut.

Once we have decided which recipes make the cut, we sit down and work out the recipes. Some of the brewers get free reign to make the recipe themselves, others prefer to work out the recipe with me. Either way, I make the final tweaks for our system and give some them some tips and tricks to accomplish the flavours needed. This process takes roughly a week and then its time to start the daunting task of brewing all the beer. This year we decided to increase the case count which means we needed to brew more days down at our Riverside Brew house. This year it took an entire month to get all the beer brewed, Not packaged, just brewed.

The first step is finding all of the different ingredients. I work with our head chef to get as many local ingredients from her suppliers as possible, then I try and find suppliers of the items we can’t find locally. Which this year was only one ingredient…Sweet Fern. We had one of our brewers go out and pick fresh sweet fern for the herb beer. It doesn’t get much more local than that.

The stress of the brewing and packaging schedule normally hits me hard this time of year but with the great staff we have, this has gone off without a hitch. Pulling all day and night bottling shifts and labeling until after midnight just to get them done. But this year we have been able to rock out 1000 bottles a day and this stops the lonely night bottling. I remember last year I came in for a shift that started at 2am. It had snowed 2 feet that night and I had to shovel my way into Riverside and when I finished my shift I had to shovel my way back out. Thankfully all the packaging is being done at our Lakeside location this year. They plow Highway 17 a bit quicker than Fletcher Road.

The main bulk of the packaging is being done now. We are labeling and bottling most days down at Lakeside. If you want to catch a glimpse of the 12 Beer of Christmas come on down for lunch and you’ll see us bottling away on the other side of the glass. You may even catch us doing some quality control, because that is a big part of the 12 beers of Christmas. 😉

Cooking with Beer

Spiced Orange IPA Cheesecake

By Sous Chef Ben

Best Paired with He Who Shall Not Be Named

500g cream cheese
200 ml 35%cream
3 eggs
1 cup sugar
2 tbsp flour
6 oz “He Who Shall Not Be Named”
½ tsp cinnamon
¼ tsp nutmeg
Juice from 1 orange, zest from 2
3 cups graham crumb mixture


Pat down graham crumb mixture in cake pan.
In a food processor, combine remaining ingredients until smooth.
Pour mixture onto graham crumb bottom.
Bake at 400 degrees for 1 hour.



12 Beers of Christmas Releases
December 1-12

For those of you that are new to the 12 Beers of Christmas, they aren’t just available to take home. Each of the first 12 nights of December we release one of the Christmas beers at a time at 12 different pubs across Ontario. Have a look at the list to see if there is one near you.

1st: Apple Pie Amber Ale @ The Burbs

2nd: Cindy Lou Brew Candy Cane Blonde @ Kully’s

3rd: A Valley Christmas Herb Ale @ TBD

4th: Pass the Cranberries Sour Ale @ Cheshire Cat

5th: Snackin’ Santa Milk and Cookies Stout @ Atomic Rooster

6th: Hey Puddin’ Sticky Toffee Pudding Strong Ale @ Mahtay Cafe

7th: Welcome to the Stage Brandy Butter ESB @ Beertown Waterloo

8th: Ho Ho Ho Smoked Spiced Stout @ Heirloom Cafe

9th: Brussels Stout Belgian Chocolate Stout @ Iggy’s

10th: Figgin’ Christmas Cake Fruit Cake Brown @ TBD

11th: Ugly Christmas Sweater White IPA @ Schnitzels

12th: Pop, Fizz, Clink Champagne Ale @ Beertown Waterloo

New Years Eve
December 31st

Come on out to our New Years Eve party at the Lakeside Brew Pub. This year we will have Jack and the Aces playing us into the new year with a champagne toast right as the ball drops. Stay tuned for more details.

Questions from Friends

Post Coming Soon

We want to answer your questions about anything from the beer, the brewery, the boys or whatever else is on your mind. Due to the high volume of questions though, we won’t be able to post every one, but keep your eyes peeled in case yours makes it to the front page.

If your question does get picked you will become the proud owner of a swag bag full of WBC goodies. So ask away!

*Questions from Friends is for general questions in the areas listed above. For personal inquiries please use

reCAPTCHA is required.

Cover photo Emily Santi Photo (

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Issue No. 10

A Note From the Chris’

On the Twelfth Beer of Christmas

It’s the time of year where for some, it’s the quiet before the storm. That peaceful gap between Thanksgiving and Christmas where we get leaves raked, boats put in storage and houses fully winterised. Well, that’s what it’s like for some. For our brewers, marketers and retail staff at the brewery it’s the mad scramble to design 12 beer recipes, 12 brands and order labels and boxes of those 12 beers and then package about 500 cases in whatever time is left!

That’s right, the 12 Beers of Christmas are back for the third year running and man everyone here is excited. We have some scrumptious new flavours in the tanks, we’ll have more 12 packs available than ever before and on Cyber Monday we’ll be offering a special discount on pre-ordered cases.

If you don’t know what I’m talking about, every year we release 12 Christmas themed beers in a 12 pack, cleverly named, “The 12 Beers of Christmas”.

On December 1st, we start releasing each individual beer, one beer each day, at 12 different bars. These bars will be split across Ontario and have exclusivity to the beer. We then release the 12 pack on December 13 for pickup/delivery. Guess what, you’ve then got 12 days until Christmas so you get a little pre-Christmas treat of one new beer per day. A 12 pack is also a fantastic present for under the tree for a beer lover in your family/friendship group/co-worker.

Specifics on 2017’s flavours, pricing and how to get your hands on one of these beauties will be announced shortly on social media, our iphone app and our website. Stay tuned!



Chris Thompson & Chris Thompson

Brewery News

One Year Anniversary

We just recently celebrated our one year anniversary of our Lakeside location in Cobden, and boy what a year it’s been. In the past 12 months we’ve gone from brewing roughly 7,000 litres a month to brewing roughly 70,000 litres a month. We’ve also gone from having our beer available at approximately 400 places in the GTA, Ottawa, and Ottawa Valley regions to having it available at around 1000 places across Ontario. We now have 6 different brands in cans instead of just the 2 we had in 2016 and our staff has grown from 40 to 100 amazing employees. All of these numbers are still growing and we are very excited to see what the next year brings.


It’s that time of year again when the razors go into hiding and we get to see who can grow the thickest, longest, slickest moustache this town has ever seen. Whitewater Brewing Co. will be starting it’s own Movember team to raise money for prostate and testicular cancer research. The Movember fun doesn’t stop with us though. The brewery will be fundraising with different retail specials and events all month long so put away that razor and come on in to support Movember with us. Events, specials, and ways to donate will be advertised on our social media pages.

Beer League

As with any Canadian company, we have a few hockey buffs on staff, and these employees have taken it upon themselves to put in a hockey team this year. Thanks to Epic Promo of Ottawa we were able to get some very fashionable hockey jerseys so our team can play in style. Just look at those happy people.

Beer 101

Spent Grain Isn’t Just for the Farm

By Head Brewer Sean

Here at Whitewater Brewing Co. we go through a lot of spent grain. In our peak season we can have up to 9000 kg worth of spent grain that could be wasted. We’ve gotten creative though and found some other uses for it. While we can’t fit all of the grain into our pizza dough, we do feed a lot of farm animals with it. The beauty of keeping this to local farmers is that it gives us the opportunity to buy back some of their meat for us to use in our kitchen. We love the fact that we can feed the animals we serve here and support our local farming community as well. Farm animals aren’t the only ones that can enjoy this great product though.

There’s been a lot of buzz lately on cooking with the left-over malt from the brewing process. I’m sure some of you have had our pizza from our Riverside location where we use the spent grain in our dough recipe. This isn’t the only way to use this pre-loved food product though. One thing I love to do at home is use the grain to make dog treats. It’s an easy way to get treats for your dogs without breaking the bank that you know won’t be filled with preservatives and other nasty ingredients. There are so many recipes you can use spent grain in that will also appeal to your not so furry friends. Breads, pizza doughs, muffins and cookies are just some of the recipes available online. It even works as a crumble on top of your favourite dessert.

Here is my recipe for peanut butter dog treats.


– 4cups spent grain

– 1 cup whole wheat flour

– 1 cup smooth peanut butter


Mix spent grain, flour and peanut butter together in a large bowl. Make sure that the flour and peanut butter are mixed thoroughly. Once you have a consistent batter, put flour down on the counter (so the dough doesn’t stick) and roll out to about a half inch in thickness. Use cookie cutters to cut out whatever shape you like. I use dog bones and ginger bread men shapes. Pre-heat the oven to 350c. Place treat on a pan covered with parchment paper about half an inch apart. Bake treat in the oven for 40min, then reduce the heat to 275c and cook until hard and crisp. Depending on your oven this could take up to 3hrs. once they are rock hard take them out of the oven and cool. Package them up in containers and keep in the fridge for up to 2 weeks. You can also freeze them to keep longer as well as have cool treats for the Summer.

Cooking with Beer

Midnight Stout Onions

By Chef Melissa

Best Paired with Class V

1 tbsp. vegetable oil

2 large red onions, thinly sliced

2 oz. Midnight Stout




Heat oil in frying pan.

Add thinly sliced red onions and cook over low to medium heat until caramelized.

Pour in Stout to de-glaze pan. Cook until liquid has evaporated.

Season with Salt and add to your favourite steak dish.




Brewer’s Dinner: Hunter Edition
November 1

This five course meal will be served at our Lakeside pub in Cobden and includes five different types of wild game just in time for hunting season. Tickets are $50 and are available on our website but hurry because they won’t last long.

Ottawa Wine & Food Festival
November 3-5

One of our personal favourites, this festival puts the class in Class V. Enjoy 3 days of more food, wine, and craft beer than you could imagine. Check out all the details and grab some tickets here.

Gourmet Food & Wine Expo
November 16-19

This expo includes all things food and drink and features celebrity chef presentations, wine and craft beer enthusiasts, and live entertainment, all in the heart of Toronto. Check out their website for more details and tickets.

I Heart Beer Festival
November 25

Grab that ugly Christmas sweater and prepare yourself for the London I Heart Beer festival. This one included beer, ciders, spirits, and Santa Claus. For more information and tickets check out their website.

Questions from Friends

Mark Asked:

I live in Victoria, BC and tried your beer while visiting Ontario this Summer. I would love to get some of your delicious brew at home but it isn’t available outside of Ontario. How can I get some?

We answered:

Hi Mark,

It is now legal to ship beer across the country so you can either go on our website to order or contact our store in Cobden.

We want to answer your questions about anything from the beer, the brewery, the boys or whatever else is on your mind. Due to the high volume of questions though, we won’t be able to post every one, but keep your eyes peeled in case yours makes it to the front page.

If your question does get picked you will become the proud owner of a swag bag full of WBC goodies. So ask away!

*Questions from Friends is for general questions in the areas listed above. For personal inquiries please use

reCAPTCHA is required.

All photos Emily Santi Photo (

1024 682 Savannah

Issue No. 9

A Note from the Chris’

Two Families, One Delicious Brew

Mireille & Head Brewer Sean at Houblonnierre Lupuline

We’ve been talking about hops a lot recently. Some would say too much. However, it’s harvest season and we are in the beer business after all.

About nine months before we opened the business, a good friend of ours, Marc, knew that we were working towards opening a brewery and mentioned a high school friend of his that was growing hops and needed help picking them with their first harvest. Now, I’ll be honest, I’m not sure if we thought it was going to be a legitimate operation or simply someone with some hops growing up the side of their house. Regardless we took Marc up on the offer and went and met with his friend Mireille, armed with beers for the occasion of course.

2017 Harvest

Upon arrival at the farm on L’Isle aux Allumettes, we were pleasantly surprised to be greeted by Mireille, her brother Charles, Charles’ wife Lyne, their children, and rows and rows or hop vines growing in their field.

Marc Bru (different Marc) from the now Square Timber Brewing Company was present and brewing up a beer on a home brew system in their garage which reinforced that the beer scene was alive and well.

With beers flowing, we were graciously welcomed and given the tour of the farm before beginning to pick some hops which back then, had to be done by pulling down the vines and picking each hop flower by hand. I distinctly remember seeing Mireille’s hands which were stained green and yellow from the lupuline oils in the flowers. From what I understand, this is still an issue today.

We left the hop farm invigorated by the opportunity to use locally grown hops in our beer and will always be thankful to our friend Marc for introducing us. This is just one of the ways that he drastically impacted our lives before sadly passing away about 18 months ago.

Our relationship with Mireille, Charles, Lyne and their children has grown along with their farm and it’s always a pleasure to host them in one of our breweries. In fact, tonight we’re opening up the Riverside Brew Pub to host Lyne’s 40th birthday celebration. We continue to almost exclusively use their hops in our beer and it’s been incredible to see them grow alongside us and maintain the ability to keep up with our growing requirements/your growing thirst.

These kinds of relationships define our business and we look forward to celebrating many more of them to come!

Head Brewer Sean & Mireille


Houbloneirre Lupuline Hop Yard


Chris Thompson & Chris Thompson







Emily Santi Photo (

Brewery News

Toronto KLR93 Launch

On the 18th of this month we will be launching our new KLR93 Kolsch Style Ale in the big city of Toronto. This launch is being hosted by the Lucky Clover Irish Pub on Lower Simcoe Street and provides everyone attending with a chance to win some amazing prizes. And yes, the Killer himself will be there enjoying his very own brew.

We like big trucks and we cannot lie

Our beer has now become so widespread across the province that its time we graduated to a big boy/girl truck. Coming this month we are getting our very own 36′ truck to spread our delicious brew to more of you. I call shotgun!


Beer 101

Pumpkin Spice Latte Beer

By Head Brewer Sean

This is the season for pumpkin everything. And why would beer not be on that list? Pumpkin beer can be delicious but with one extra spice or too much it can go to gross in no time. This month lets discuss some tips and tricks to making a great pumpkin pie beer.

First, lets talk pumpkins and gourds. You would think using pumpkin is the only way to make pumpkin beer but there are many different gourds that can lend a great pumpkin pie taste. Some are easy to get and others can be hard to find gems. In the Ottawa Valley, pumpkins are easy to find so that is your best bet in this region but don’t have a one track mind when it comes to brewing. Butternut squash can be another great gourd to use that will lend some nice sweetness to the beer. From the USA there is Blue Hubbard Squash, Grey Ghost, and Jarrahdales but they are harder to find. All of these will lend differing flavours and can be a good way to stay unique in this style of beer.

Now what do you do with the pumpkin/gourd once you get them? There are really two ways of using them. One is to cut them up fresh, scoop out the seeds, and put them through a processor to shred them up. Then they are ready to add right to the mash. This will give you a nice subtle pumpkin flavour. If you want to go to the extreme you can cut them up and roast them in the oven (190c for an hour or until they look well caramelized). To take it that much further (as pumpkin spice beers always do) you can coat them in spices and brown sugar before you roast them to lock in those pumpkin pie flavours. I suggest adding roughly 1lb per 4litre of final wort. This will get you a lot of flavour.

Last is the spice. You can add as little or as much as you want. Some of the good spices you can use (in no order of preference) are nutmeg, allspice, cinnamon, ginger and clove. When it comes to spice addition you need to be light handed or this beer can go from nice and light to cloying and horrible. I add a smaller amount of spice to the pumpkin at roasting and then  the same amount at the end of the boil. Once fermentation is done you can taste the beer and add more spice if needed to taste. This way you are certain you have the flavour you want in the beer without going overboard.

Pumpkin Beer Recipe

19 L /5 gallons, extract with grains and pumpkin; OG = 1.048; FG = 1.012; IBU = 19; SRM = 6; ABV = 4.6%


1.1 kg (1.25 lbs.) Muntons Extra Light dried malt extract
1.6 kg (3.5 lbs.) Northwestern Gold liquid malt extract
0.22 kg. (0.5 lb) Crytsal 60 malt
0.22 kg. (O.5 lb) Crystal 120 malt
2.3–2.7 kg (5–6 lbs.) pumpkin (cut into 1/8th)
Cascade hops (60 mins) (1.0 oz./28 g of 7.6% alpha acids)
3/4 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. ground ginger
1/4 tsp. ground nutmeg
Dried ale yeast (US-05)
0.75 cup corn sugar (for priming)

Step by Step:

Bake Pumpkin slices with half the spices dusted on top for 1hr at 190 °C or until they look golden brown and soft . Heat 2.8 L (0.75 gallons) of water to 73 °C (163 °F). Place crushed grains in steeping bag and steep grains at 67 °C (152 °F) for 45 minutes. When pumpkin is ready, add chunks to grain bag and add cool water (to maintain 67 °C (152 °F) temperature). Combine grain and pumpkin “tea,” dried malt extract and water to make 9.5 L (2.5 gallons) of wort. Boil for 60 minutes, adding hops at the start of the boil. Add liquid malt extract and remainder of spices with 15 minutes left in the boil. Cool wort and transfer to fermenter. Top up to 19 L (5 gallons) with water. Aerate and pitch yeast. Ferment at 21 °C (69 °F).

All-grain option:

Replace malt extract and 0.45 kg (1 lb.) 2-row malt with 3.6 kg (8.0 lbs.) 2-row pale malt. Bake Pumpkin slices with half the spices dusted on top for 1hr at 190 °C or until they look golden brown and soft. Mash grains and pumpkin chunks at 67 °C (153 °F) for 60 minutes, stirring occasionally. Boil for 90 minutes, adding hops with 60 minutes left. Add remainder of spices with 15 minutes left in boil. Ferment at 21 °C (69 °F).

Cooking with Beer

Beer Braised Chicken

By Sous Chef Ben

Best Paired with KLR93

4 boneless, skinless chicken breast, cubed

Kosher salt and freshly ground pepper

All purpose flour, for dredging

2 tbsp. olive oil

12 oz KLR93

1 cup pearl onions, chopped

1/2 pound small fingerling potatoes, halved

2 tbsp. whole grain mustard

2 tbsp. brown sugar

4 sprigs fresh thyme

3 tbsp. fresh parsley, chopped fine

1/2 lb bacon, chopped

1 tsp garlic, minced



Add chopped bacon to sauce pot and cook until fat renders. Add garlic, onion, and olive oil.

Dredge cubed chicken in flour, removing excess. Add to sauce pot and sear all sides.

Add remaining ingredients and simmer on medium low heat until potatoes have softened.

Season with salt and pepper. Remove sprigs of thyme and serve.


WBC Oktoberfest
October 7

Come out to the Lakeside Brew Pub for our very own Oktoberfest celebration. Live music, pretzels, games, and of course our seasonal brew Das Bier. Tickets are on sale now in our retail stores or on our website.

Germania Club Oktoberfest
October 14

Music, dancing, and all the German food you could eat. Head over to the Germania club for their annual Oktoberfest. First keg is tapped at 1:45pm. For more details look here.

Toronto KLR93 Launch
October 18

See above in Brewery News for details.

Ottawa Valley Craft Beer Festival
October 21

This local craft brew fest is being hosted at the Best Western in Pembroke. Come out and see/taste 12 fantastic local breweries and enjoy what Ottawa and the Valley have to offer. For more information and tickets look here.

WBC Halloween Party
October 28

Dust off those costumes and wigs. We will be hosting our annual Halloween party at our Lakeside Brew Pub in Cobden. Stay tuned for more details.

Questions from Friends

Peter asked:

Can you make beer, like champagne, in a “method tradionel” that means natural carbonation, rather then adding CO2 afterwards?

We answered:

Hello Peter,

Great question! Yes you can. There are a lot of breweries that carbonate their beer naturally. Especially in Germany where you aren’t allowed to force carbonate beer. The way you do this is by adding sugar at packaging. The residual yeast left over in the beer will consume this sugar and create CO2 naturally in the beer. The more sugar you add, the higher volume of carbonation you will get. Homebrewers use this all the time when bottling at home. The reason we do not use this method in the brew house is to control CO2 volume in the beer and speed up packaging time. It would take us an extra 2 weeks to naturally condition the beer. Breweries like Sierra Nevada have naturally conditioned their packaged product for years and they do a great job at it.

Thanks again for your great question!

We want to answer your questions about anything from the beer, the brewery, the boys or whatever else is on your mind. Due to the high volume of questions though, we won’t be able to post every one, but keep your eyes peeled in case yours makes it to the front page.

If your question does get picked you will become the proud owner of a swag bag full of WBC goodies. So ask away!

*Questions from Friends is for general questions in the areas listed above. For personal inquiries please use

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683 1024 Savannah

Issue No. 8

A Note from the Chris’

Ninety Six Employees but a Team of Thousands

How does a business that started with three unpaid river bums get to a point where that team is now 96 employees strong? Damned if we know but that team is in reality actually many thousands strong! James, Chris and I started this adventure nearly 5 years ago, brewing in what would later be the bathroom for the Riverside brew pub. We chose that location for 3 reasons.

  1. Our brew system was small enough to fit in it
  2. It was easy to heat during the winter
  3. It had very good ventilation

On any given brew day in the Summer it would reach temperatures of 60C. Walking into the room almost felt like physically walking into a wall of heat. A typical day involved brewing from 6am to 1pm and then going out and doing deliveries while someone else did the reverse. Ryan would have been our first employee. He was a high school co-op student and fit in well as he also wasn’t being paid. He later became an employee and entered the brewers program in Niagara (one of the highlights of our five years). From there it was a slow growth of the brew team who also acted as sales reps, delivery drivers, handyman/women, etc.

The next department to grow was our sales department. The other Chris and I continued to act as sales reps (or beer pimps as I preferred to call myself) as we hired our first and second sales reps. It is only recently (as we have grown capacity wise) that we have grown this team to 11 employees out on the front lines. Despite the pub(s) we are a brewery first and foremost.

When our pub at Riverside opened this is when our family really grew. The number of cooks and servers needed to run even a modest pub the size of Riverside is impressive. 7 days a week, 12 hours a day, means a lot of people have to be ready to jump into the fray sometimes with only a moment’s notice. Add the fact the we source local ingredients and cook from scratch and you might begin to see their importance.

The opening of the Lakeside Brew Pub at the end of October 2016 did not really affect things much as many of those staff from Riverside just came over to the Lakeside location. However, it was at this time that we decided to bring our deliveries in-house and move away from third party delivery companies. This was to improve quality of service and allow us another touch point to interact with our bar clients. We deliver to bars as far south as Windsor/Sarnia and as north as Thunder Bay. These boys move thousands of litres every day and need to do it with a smile as they represent the brewery more often than even the sales reps.

In March, we started brewing at the Lakeside location which was when we had to develop a packaging team. 7000L is a lot of kegs and cans to fill but first you have to clean them all. Add into this the Riverside Brew Pub and retail getting ready to open for the summer and before you know it you now have 96 employees.

Three river bums have done a lot of fun and great things over the last five years. However, the one I’m most proud of is having a team of 96 people spreading the Whitewater love. And none of this could have been without the support of the people and restaurants of the area. Thank you, and take a moment to reflect on what you’ve done in just five years. You’ve done great things but we have greater things to do.



Chris Thompson & Chris Thompson

Brewery News

Staff Raft Trip 2016

We’re taking a day for ourselves

Every year, after the Labour Day long weekend we decide its time to reward ourselves after a long Summer of steamy brewing days and loud and busy nights. Tuesday, September 5th both Lakeside and Riverside will be fully closed so we can have a staff trip down the Ottawa River and another loud night. We will be open for regular business on Wednesday, September 6th.

Riverside Closing for the Season

Have you ever noticed that our Riverside location is actually in an old dairy barn? Well its not just for show, and because of this it is actually quite difficult to heat when the temperature goes down. For this and other reasons we will be closing our Forester’s Falls Brew Pub for the season but will open back up in April of 2018. It’s been a great Summer folks and we will see you when the snow has melted. Or in Cobden whenever you want.

Beer 101

Hop on the New Crop

By Head Brewer Sean

It’s that time of year again when the new gorgeous hop cones will be picked and processed. For brewers, this is our Christmas as we get to use up our prior crop of hops and get the super fresh hops. Here at WBC we get 95% of our hops from Houblonniere Lupuline across the river on L’Isle-aux-Allumettes in Quebec. They supply us with all of our hops for Farmer’s Daughter, Whistling Paddler, Class V and Midnight Stout. These varieties are Cascade, Centennial, Magnum and Willamette. We also get some other varieties from them for our seasonal beers like Jacked Rabbit and Triple Eh’. We have found working with this local company to be the best decision we have ever had. They have the nicest staff and are very helpful with whatever needs occur.

Hops are the flowers that come from the hop plant. Hop plants are vine plants that grow long and tall. They can grow up to 20’ during the season. They grow like any vine plant twisting around ropes strung up on poles. As you can see in the picture above they grow very tall. Once the flowers are mature and the lupuline oils are in line with the needs from brewers, they are chopped down and picked. At this point they dry them and either package as whole cone or process through a pelletizer. Most breweries use pellet hops because they last long and you get better utilization from them. Here at WBC we use both whole cone and pellet hops. I’m sure if you have any other questions the fine people at Lupuline Hopyards would be happy to answer them. Either way we should all be happy it’s almost harvest time. Fresh hops for all!

*Photographs from

Cooking with Beer

KLR93 Oriental Duck Sauce

By Head Chef Sarah

Best Paired with KLR93

1 cup plum sauce

1 tbsp. chili powder

3 tbsp. rice vinegar

4 tbsp. KLR93

1 tbsp. soy sauce



Mix all ingredients together thoroughly.

Heat in sauce pan until reduced by a third.

Drizzle over pan seared duck breast or use as a dipping sauce for homemade spring rolls.


Kingston Ribfest & Craft Beer Fest
September 8-10

Live entertainment, ribs, craft beer, and a kids fun zone. Fun for the whole family and free admission. And did I mention ribs? For more information look here.

Head for the Hills
September 16

Welcome to Georgetown, home of the Head for the Hills Craft Beer Festival. This isn’t just any craft beer festival though. This one day event is entirely volunteer run and benefits local charities. For more information and tickets look here.

Canada Army Run
September 17

This military inspired run is everything Canadian Armed Forces. 5k, 10k and Half Marathon are all still available to register for and when you hit the finish line, you’ll receive not only cheers, but one of our beers as well. Check it out here.

Questions from Friends

Barry asked:

Is KLR93 available in the LCBO?

We answered:

Hi Barry. While KLR93 is not yet available in the LCBO we will be applying in the next application window. It is likely you will see it in The Beer Store or select grocery stores as early as this autumn.  Cheers.

We want to answer your questions about anything from the beer, the brewery, the boys or whatever else is on your mind. Due to the high volume of questions though, we won’t be able to post every one, but keep your eyes peeled in case yours makes it to the front page.

If your question does get picked you will become the proud owner of a swag bag full of WBC goodies. So ask away!

*Questions from Friends is for general questions in the areas listed above. For personal inquiries please use

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1024 683 Savannah

Issue No. 7

A Note from the Chris’

A Tale of Two Chris’

“Really?! It must be really confusing” is something we often hear when people find out that there are not just two Chris’ (I know it should be Chrises but it just looks weird) but two Chris Thompsons. To be honest, we have known each other so long that it is hard to remember the initial confusion. It would have been mid June 2006 I first realized I was not the only Chris Thompson in the Ottawa Valley.

That fateful day in June I have said we were either destined to be good friends or mortal enemies. As interesting as the latter might be I am thankful it was the former. During guide training you have two weeks of learning the river but also swimming the river. These “controlled drowning experiences” often bring a rookie year together like many types of training will do.

Nicknames at Wilderness Tours are quite common. In fact, there are people that I struggle to remember their actual names since I only ever hear their nickname. During a volleyball match the OTHER Chris and I were on opposing teams and earned the nicknames High Tower and Low Tower. Since then, even on the guide roster for rafting assignments, we are Chris HT and Chris LT.

Chris & Chris, 2008


Our brewery team I feel enjoy it. When someone asks for “Chris” they answer the phone the same way even though they know how the conversation will go.

Guest: Can I speak with Chris?

Staff: Which Chris would you like to speak to?

Guest: Chris Thompson

Staff: We have two. Which Chris Thompson?

At this point it either comes down to Canadian vs English, tall vs short/low (I’ll have you know I’m quite an average height. It’s not my fault the OTHER Chris is freakishly tall), or some other difference that they think is defining. In the office there must be a subtle difference in tone that people use when referring to us because I very seldom look up when someone says “Chris” and they mean the other Chris. This holds true for him.

Besides the occasional request to speak with Chris about such ‘n such and neither of us can remembering doing it, it’s mainly just the obvious bonuses of saving a fortune on business cards and sharing COSTCO and CAA memberships. There are many things that define WBC. Whether its two raft guides brewing locally sourced beer in a retrofitted dairy barn, the live music, the locally sourced food, the awesome team that has grown from the brewery or the fact that those two raft guides have the same first and last name, regardless it makes for an interesting story.



Chris Thompson & Chris Thompson

Brewery News

Growing Pains

Due to overwhelming customer support we will be running low on beer for the next few weeks. We are doing our very best to keep up with the demand for our delicious brew by adding more fermenters to our growing lineup. We will never sacrifice quality for quantity and we greatly appreciate your patience while we grow our young business.

Acoustic Thursdays at Riverside

By popular demand we are welcoming back Thursday night entertainment at the Riverside brew pub. While we are keeping the open mic party at Lakeside in Cobden, we will be offering live unplugged entertainment from 7pm-10pm every Thursday for the rest of the Summer. Make your reservation today by calling 613-582-7227.

KLR93 Update

While we’ve already announced our partnership with Doug Gilmour, we now have some updates on when this deliciously crisp beer will be available for you. Packaging is in the schedule and the Kolsch-Style Ale will be available in cans in our retail stores and in some of your favourite local pubs and restaurants by the end of August.

Farmer’s Daughter in the LCBO

Yes, you read that correctly! It’s finally happened. After years of patiently awaiting our turn to have our #1 beer accepted to the LCBO we can now say it is. We could not be happier that we are now able to bring this beer to our customers through one more (very big) avenue. Keep your eyes peeled.

Beer 101

Pack it Up

By Head Brewer Sean

Packaging is the easiest part of the brewing process, but that doesn’t mean there aren’t places to fail. Be it kegging, canning or bottling, there are some important parts to keep in mind. First let’s go through the conditioning and carbonation of the beer.

Once the beer has been taken off the yeast and is in the Bright Beer Tank, it needs to get as cold as possible. Normally we will hold it at 0c for a day or 2 than bring it down to -1c. This is the threshold for most beer to be very cold but not freeze. The alcohol in the beer allows us to go below 0c without freezing. The cold beer also allows CO2 to dissolve into solution faster. Basically we put CO2 pressure into the beer through a Carbonation Stone. This is a long porous rock that allows small bubbles of gas to pass through it. The small bubbles allow a much greater surface area to come in contact with the beer helping the CO2 to “stick” in the beer. Once we have pushed enough CO2 in the beer to take a reading of how much volume of CO2 is in the beer. Most beer is carbonated to 2.5Vols of CO2, but that can go from 2.3 for low carbonated British beer, up to 3.5 for high carbonated German wheat beer.

Now that the beer is carbonated, it needs to be carbonated. This is done simply by hooking up a hose and emptying into a package. For kegs, we have a 4-way manifold that allows us to fill 4 kegs at a time. It takes us 6 hours to empty 7000 litres of beer into kegs, which is actually quite quick. For can or bottle products it works similarly except that the beer hose is hooked up to a machine instead of the vessel it goes into. It fills the bottles and cans quickly and efficiently with a computer doing the heavy lifting. The machine caps the cans and bottles for us as well, so we just need to box them up and get them in the fridge.

While this may not be the most exciting part of the brewing process, there are some crucial steps that need to be taken for quality control and shelf life. Oxygen in the final product can really reduce the shelf life because it stales the beer fast. Temperature can also be a factor. The colder we can store the beer, the longer we can extend the shelf life. For every 10c increase in temperature it doubles the staling rate of the beer. That is why we try to keep everything as cold as we can. On the quality control side of things, (which can be the most difficult part of the brewing job). We have to sit down and drink samples of every beer we brew. It is very hard but we try our best to not waste a drop. In addition we also send our beer to a lab for analysis which helps us to ensure that we have no bacteria in our beer.

Please write in for topics for my next blog. I would love to talk about anything beer or brewing related.

Cooking with Beer

Whistling Paddler Mussels with Bacon & Onion

By Head Chef Sarah

Best Paired with Class V

1/3 red onion, sliced

3 strips of bacon, chopped roughly

2oz Whistling Paddler

10 Mussels


Sear bacon in hot pan until fat renders. Add red onion, sauté until soft; add mussels and cover for 30 seconds.

Deglaze with Whistling Paddler. Simmer for 2-5 minutes or until mussels open.

Serve with fresh focaccia and an ice cold glass of Class V.


Session Muskoka Craft Beer Festival
August 5

This annual celebration hosts more than just beer vendors. Live music, Beer Olympics, and food & drink vendors make it worth the drive. Get tickets and more information here.

Pick ‘N’ Ride Bluegrass Festival
August 10-13

This four day bluegrass festival includes equestrian events, First Nations dancing, cultural demonstrations and of course, music. It is taking place at Horse Country Campground at Wilderness Tours in Foresters Falls. Get tickets and more information here.

CNE Craft Beer Festival
August 25-27

This Toronto venue will be hosting 12 craft breweries, food trucks galore, and other great vendors. For more information look here.

Questions from Friends

Chad asked:

Do you think you’d ever make a gluten free beer?

We answered:

Hi Chad. Of course we would love to make a gluten free beer so that anyone can try our delicious brew. Unfortunately though, it isn’t as simple as creating a new recipe. While there are ingredients you can substitute to create similar tasting products, to have a truly gluten free beer you need a gluten free system. No matter how clean the brewing system is, there is still the risk that some malted barley dust or particles could make it in. While this might sound a little defeating, it is possible that some day us, and more breweries could have smaller systems (or even big ones) that can be dedicated to creating a brew that is safe for those that don’t like the glu…ten.

We want to answer your questions about anything from the beer, the brewery, the boys or whatever else is on your mind. Due to the high volume of questions though, we won’t be able to post every one, but keep your eyes peeled in case yours makes it to the front page.

*Questions from Friends is for general questions in the areas listed above. For personal inquiries please use

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