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Beer Cocktail: Break the Ice

Break the Ice


2 dashes Dillon’s Pear Bitters

Splash of simple syrup

2oz club soda

5oz Icebreaker Brut IPA

3oz sparkling wine

Fresh pear, cut in thin slices


Add bitters, syrup, soda, IPA, and sparkling wine to mixing glass. Stir.

Pour mix into champagne flute. Garnish with slice of pear. Enjoy.

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Cooking with Beer:KLR Lamb Lollipops

KLR Lamb Lollipops

By Head Chef Sarah
Best served with Whistling Paddler

1/2 cup KLR 93

1/3 cup olive oil

2 garlic cloves, minced

1 tbsp. dry mustard

1 tbsp. salt

1 tbsp. pepper

Rack of spring lamb


Chop rack of lamb between bones to form ‘lollipops’.

Mix beer, spices, garlic, and olive oil together in a mixing bowl.

Let lollipops sit in marinade for at least one hour.

Pan-sear in oil for 3-4 minutes per side.


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Beer 101:Release the Brut IPA

Release the Brut IPA

By Brewmaster Sean

About a year ago, I saw some buzz around a new IPA. This isn’t normally big news, but when I read the description, “crazy dry IPA”, my interest was peaked. A lot of IPAs nowadays are hazy and ‘pillowy’ (soft on the palate), but this new style is quite the opposite. The dryness of the beer compliments the bitterness and hop character nicely which got me thinking of a new seasonal, a Brut IPA. The style takes its name from the wine term, Brut, which is a classification of dryness, typically used for champagne.

With Spring being our next seasonal recipe, I figured this beer would be a great addition to our LCBO lineup. But how the heck do I make it? It took some research but I found out additional enzymes need to be added. To be more specific, you need to break down the 1-4 and 1-6 sugar chains to make simple glucose. By using Amyloglucosidase, we are able to get all the larger chain sugars to break down and allow the yeast to eat more, which in turn dries the beer out more.

I may get a little beer geek on this one, so if you aren’t a brewer feel free to ask me some questions and I will be happy to answer them. While making the first batch, it felt a bit odd to be brewing a 5% beer with only a 10 plato wort, but part of brewing is the experiment. I went with a less aggressive way to break down the sugars, added the Amyloglucosidase enzyme during the mash instead of in the fermentor, and gave it a longer rest with the rake arms spinning to try and allow it to break down every chain it could. I was concerned with the first batch as we hit our 10 plato right on the nose but didn’t think it would it actually finish at 0.5p. It did though, and after drinking the first sample it was very dry and hoppy, but was missing something. At first I didn’t want to, but I felt this beer needed to be dry hopped. Dry hopping can lead to a sweet finish on the beer which would contradict what I was trying to do (dry hopping raises the pH of the beer which in turn lends to a sweeter finish). After adding 20kg of Citra, it ended up perfectly. Light juicy hop character with a fairly dry finish and tons of great aroma.

Now that I’ve gotten all the geekiness out, I am very happy to have tried this new style of beer. You’ll soon be able to see it on the store shelves and please let us know what you think. Is it dry enough? Does it differ from the other IPAs you normally drink? Any thoughts and questions would, as always, be welcome.


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Issue No. 24

Beer 101

Frequently Asked Questions

Answered by Brewmaster Sean Goddard
What is the difference between a hoppy beer and a bitter beer? Is there one?

This is a great question! With a lot of hype coming out about new IPA styles, we must educate ourselves as to what hoppy means as well as what bitter means. Hoppy and bitter don’t always go hand in hand. Hoppy is a term that describes how much hop flavour and aroma there is in a beer, that is all. While bitter is a term to describe how bitter the flavour of the beer is. This can directly be related to the IBU content of the beer. IBU stands for “International Bitterness Unit”, the higher the number, the more bitterness a beer can have. While beers can be bitter, this doesn’t always mean they are hoppy. Take Whistling Paddler, our English Style Ale, with an IBU content of 36 it is a moderately bitter beer, but it isn’t hoppy. Paddler doesn’t have large notes of hops in the aroma and flavour, so it is not described as a “hoppy” beer. Now on the other had, KLR 93, is a very low IBU beer but is a bit hoppy. You can get some of the honeydew melon flavour from the hops we have in it. This beer is by no means bitter but can be described as lightly hoppy.

What is the difference between the Timber Tails Sour and the Blood Moon Sour?

This is another great question! The sour collaboration we did with Small Pony Barrel Works (Timber Tails) is a barrel aged sour. The first main difference is that Timber Tails is a live bacteria sour. This mean that there is a unique bacterial culture that is a special blend from SPBW. As we do not pasteurize this beer, the bacteria are still living. With there being such a great blend of bacteria, it gives the beer a very complex flavour and sourness. It is also a barrel aged beer, which means that we put it into large oak barrels for a couple months to condition prior to packaging the beer. Alternatively, Blood Moon is what we call a kettle sour. This beer is inoculated in the boil kettle and allowed to sour in there. This lends to a much cleaner sour than Timber Tails. Once the appropriate pH (sourness level) has been met, we then boil the beer to pasteurize and kill off the lactobacillus in the wort. Then we ferment as usual. Both beers are in the sour category but one is very complex and the other is very smooth and tart forward.

Why is Whitewater Beer not filtered?

Here at WBC, we believe in keeping things as fresh and flavourful as possible. For us, filtering can strip out some of that bright fresh flavour we get from our local hops and special yeast strain. Does this make work harder? Yes, but we think it is worth the trouble. It takes longer for the beer to clear up and makes the packaging process more difficult and time consuming/labour intensive since we have to constantly monitor the clarity of the product. There are times where some sediment can settle out and leave a dusting of yeast on the bottom of the can or there can be a small amount in the first pour of the keg. Again though, this is worth it for us to gain the freshest and brightness beer possible with what we think are some pretty fantastic flavours.

Cooking with Beer

Jerk Chicken Sliders with Apple & Roasted Garlic Slaw

By Chef Paddy

6 oz. Farmer’s Daughter Blonde Ale

8-10 chicken thighs, depending on size

15 sesame seed slider buns

Jerk Sauce

3 tomatoes, quartered and seeded

12 cloves of garlic

2 thumbs of ginger

1 bunch of cilantro

3 tbsps. of ground cumin

3 tbsps. of chili powder

1/4 cup of red wine vinegar

1/2 cup of soy sauce

1/2 cup of brown sugar

3 jalapeño peppers, seeded

1 bunch of green onion

Juice of 3 limes

Apple & Roasted Garlic Slaw

2 red onions

3 Granny Smith apples

1 large head of red cabbage

1 cup of mayonnaise

1 cup of apple cider vinegar

2 tbsps. of salt

1/2 tbsp. of ground pepper

12 cloves of garlic, roasted


Combine all Jerk Sauce ingredients in a food processor and blend until smooth.

Shred cabbage, apple and onions into mixing bowl. Add roasted garlic, salt, pepper, mayonnaise and apple cider vinegar. Mix with hands.

Preheat oven to 350F. Season chicken thighs with salt and pepper. In a large cast iron skillet, sear thighs on high heat for 8-10 minutes. Deglaze with Farmer’s Daughter. Pour half of Jerk sauce into skillet, cover and braise for 1 hour.

Remove chicken and shred with a fork. In a mixing bowl, toss remaining sauce with chicken.

Cut slider buns in half and lightly toast if desired. Dress buns with chicken and slaw and enjoy with freshly cracked Farmer’s Daughter.


Downtown Pembroke Hockey Spree After Party
February 2

Sponsored by WBC, this hockey themed event features free samples, feature cocktails made with KLR 93, and a raffle for some WBC swag. Hosted by Janna & Kerry’s Over Easy Bar and Grill.

Valentine’s Day
February 14

Join us for Valentine’s Day at the Lakeside Brew Pub. We will be serving special features including this delicious love themed cocktail. For reservations visit opentable or call us at 613-646-0101.

Winter Blues Brewers Dinner
February 28

Take a bite out of winter and banish the winter blues with our Brewer’s Dinner on February 28, 2019 at 7:00 pm.


Join us at Lakeside for a 5-course dinner made to warm you up from the inside out. $60 per person (includes gratuity). Get your tickets here.


Course 1: French onion soup paired with Whistling Paddler

Caramelized onions, plum tomatoes, rich beef broth, Rye crouton and baked Gruyere cheese.

Course 2: Toad in the Hole paired with Farmers Daughter

Yorkshire pudding, ginger & garlic sausage, winter green beef gravy.

Course 3: Roasted Root Vegetable Gnocchi paired with Class V

Roasted beets, carrots, onions, parsnips and turnips with house- made gnocchi and butternut squash puree.

Course 4: Collard Greens and Shrimp Grits paired with KLR 93

Southern-style shrimp grits served on a sautéed collard green bed.

Course 5: Peanut Coffee Cake paired with Peanut Butter Shake

Peanut Butter Shake coffee cake, Peanut Butter Shake ice cream, cocoa whipped cream, and peanut brittle.

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Issue No. 23

A Note from Chris

2018: That’s a Wrap

Well that was a whirlwind finish to the year.

2018 bombarded us with a number of challenges but thanks to such an effective and hard working team, the successes certainly outweighed these difficulties.

As we look into 2019, 2020 and beyond, we’ll be analysing all of these adversities and accomplishments to further strengthen our long term strategy and to continually improve our stakeholder experience.

Some of the things that are in the works and we can look forward to in 2019:

* We’ll be launching more beers

* We’ll be adding more equipment in our facility which means more beer

* We’re hoping to revamp the furniture and sound system in our Lakeside Brew Pub.

* We’re planning an expansion of our brewing facilities

* We’re hoping to add more members to our team across all departments.


We’re believers of continuous improvement and are always listening to feedback and making adjustments when we can.


Here’s to a successful year ahead.




Chris Thompson

Brewery News

Working Lunch

Monday to Friday from 11:30am – 3pm we will be offering a working lunch. This means that for $15 or less you can get a sandwich and side that will come out quickly so you can get back to your busy day without any hold up. Call our Lakeside Brew Pub at 613 646 0101 for more information.

Cooking with Beer

Whistling Paddler Beef Wellington

By Chef Paddy
Best Paired with Whistling Paddler English Style Ale

2 x 6oz beef tenderloin steaks

1 sheet puff pastry

1 large Portobello mushroom, finely diced

1 medium Spanish onion, finely diced

6 cloves garlic, minced

2 sprigs Rosemary

2 tbsp. Dijon mustard

20oz Whistling Paddler English Style Ale

1 egg

Salt & pepper to taste


1 small Spanish onion, finely diced

2 cloves garlic, minced

1 tsp Oregano, chopped

3 tbsp. Tarragon, chopped

4oz Whistling Paddler English Style Ale

4 egg yolks

½ a lemon

½ cup clarified butter

Salt & pepper to taste


In a small bowl, combine 16oz of Whistling Paddler with ½ the garlic mince, rosemary sprigs and beef tenderloin, set in fridge to marinate for 1 hour.

In a medium sauce pan, sauté mushroom, onion and remaining garlic mince until tender and glazed to the pan. Deglaze with 4oz of Whistling Paddler and reduce until dry. Add Dijon mustard and season with salt and pepper.

Remove beef from marinade and pat dry with paper towel.

In a cast iron skillet, sear beef on medium-high heat until desired doneness is achieved, let rest for 10 min.

Cut puff pastry in half, then spread mushroom mixture evenly on top.

Place beef in center of pastry and fold in sides. Whip egg and brush on top of the pastry. Bake in a 375F oven for 10-15 min or until pastry is fully cooked. Let rest for 5 min.


In a small sauce pan, sauté onion and garlic until tender and glazed.

Deglaze with whistling paddler, add oregano, tarragon, salt and pepper, reduce until dry.

Fill a sauce pan with 2 inches of water and bring to a simmer. If water gets to hot it will ruin your sauce, turning it into scrambled eggs yolks.  Add your egg yolks and 1/3 of the butter. Stir with a whisk the entire time, slowly adding butter until all butter is combined with the yolks and thickens.

Add 2-3 tablespoons of the beer reduction to the sauce.

Plate seasonal veggies and potatoes. Place Wellington on top and pour over Béarnaise or keep it on the side to dip.


Retro Video Game Night

January 15, 6:30 pm

Come join us at the Lakeside Brew Pub in Cobden for a blast to the past. Duck Hunt, Super Smash Bros, Mario Cart, and Rockband will all be available for play along with a feature cocktail, spectator snacks and of course delicious beer. No reservation is required but it is recommended so give us a call at 613 646 0101 or visit Open Table.

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Issue No. 21

A Note from Chris

Powered by Whitewater

In January 2010, I was in the Grand Canyon with James, on a 19-day kayak and raft trip. Hundreds of miles, lots of rapids and even more beers.

It’s one of the trips that truly inspired the brewery. Short days with the sun setting over the canyon in early afternoon, campfires, and storytelling with a healthy addition of beer. I distinctly remember drinking New Belgium Brewing Company’s, Fat Tire, and thinking how cool it was that they brewed using local ingredients and renewable energy.

Grand Canyon 2010


Fast forward until today and sustainability is at the forefront of our minds, and our business. It is of my opinion that to make the necessary improvements to the worlds pollution issues, to start to slow or reverse climate change, and to reduce our level of waste, that the largest corporations need to change their practices. They are the ones with the significant power to effect positive, and measurable, change, and I believe that the change our world needs is achievable. That being said, even as a small corporation, we are dedicated to reducing and limiting our impact on the environment as much as possible.

Are we perfect? No. We have however made significant steps to reduce our impact and strive to do better every day. This problem isn’t going to go away on its own, and it will take conscious decisions by all of us to reduce our impact and place pressure on those with the ability to make more significant improvements to environmental health.  But, it is important to remember that as individuals we need to do our part – many small changes can make a substantial impact.

The challenges are that a lot of environmental decisions come with a higher cost of business. This can be a tough pill to swallow but the rugged Canadian landscape is our playground, and it is imperative that we help protect it.

Environmental Sustainability  

Our Lakeside Brewery and Brew Pub use renewable energy to brew beer, make meals, and even, turn on the lights through our partnership with Bullfrog Power. Our electricity is 100% offset by low-impact hydro energy, and our natural gas consumption is offset by green natural gas that is sourced from a unique methane-capture project situated on one of Canada’s landfill sites. Through innovative technology, biogas is captured, cleaned up, and injected onto the national natural gas pipeline.

In addition to using renewable energy, we have eliminated plastic straws from both of our brew pub locations, we use compostable take-out containers and recyclable beer cases, we’ve implemented sustainable wastewater practices, and as always, use ingredients as local to us as possible. Admittedly, due to an industry-wide can shortage our hand was forced to start using shrink sleeves on our cans. I assure you, however, that this is a temporary solution and we plan to return to business as usual as soon as possible.

Ethical Sourcing & Social Sustainability

We are committed to supporting our employees and the community at large. Fair wages, a casual work environment, and team-first attitude are some of the benefits of working for Whitewater Brewing Co.

Our community is full of fresh produce, ethically raised meat, and all the ingredients we use in our beer. To help our local community thrive, and limit our impact on the environment, we shop as close to home as possible when possible.

Our goals as an organisation, are to craft high-quality beer and effect positive change in our community, for our environment and employees. With this in mind, we will have launched a new page on our website that focuses on our sustainability efforts. We will continue to update this as we take steps to reduce our impact on the planet. Stay tuned.



Chris Thompson

Chris (paddling) and James (in kayak)


Brewery News

Beer of the Month

Once again, many Sobeys stores across Ontario will be hosting Legion Lager as their Beer of the Month for November. Throughout the month you will see complimentary samplings in the different stores so why not try a bit while you’re shopping for groceries. And remember, 5% of every Legion Lager sold goes straight back to the Royal Canadian Legion programs in support of Canadian Veterans.

Introducing a New Seasonal in the LCBO

As of the first week of December, we will be adding another seasonal to our LCBO lineup. Peanut Butter Shake is a Stout with strong notes of peanut and a background of chocolate, caramel, and sweet cream. This easy drinking, medium bodied sweet stout has a well rounded malt finish that’s sure to cure your peanut butter cravings.

It’s the Most Wonderful Time of the Year

That’s right! Christmas is fast approaching and that means its time for the 12 Beers of Christmas. We know many of you have been patiently waiting to see what new flavours and old favourites will be available this year. This year’s 12 Beers will have 6 returning flavours and 6 completely new and will be available for pre-order on Black Friday (November 23rd). Oh, and did we mention they will be in cans as well. Now that is something to cheers too!

Be the Greatest Gift Giver with WBC

Besides the 12 Beers of Christmas being an excellent gift for that someone special in your life, we will also have Christmas gift packs available from Black Friday thru the holidays. We’ve got great new products coming in including toques, sweaters, and of course beer so be sure to come in and check out the website to get yours before they are gone.

Beer Cocktails

The 1993

By Server/Bartender Extraordinaire Tamara

Rosemary sprig

1oz Whisky

4 dashes Dillon’s Pear Bitters

2.5oz Lemonade

2.5oz Harvey & Vern’s Ginger Beer

5oz KLR 93 Kolsch Style Ale

Pear slice



Muddle rosemary, whisky and bitters in glass. Add ice.

Add lemonade and ginger beer then top with KLR 93. Stir.

Garnish with pear.



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Issue No. 20

A Note from Chris

Catch you next month!


Chris Thompson

Brewery News

Brewer’s Dinner – Hunter Edition

It’s that time of the year again – it’s our second annual Hunter Edition Brewer’s Dinner! Last year hunters and wild game lovers sold this special edition Brewer’s Dinner out, so get your tickets while you can. Get your tickets here.

Beer 101

A sour trend.

By Head Brewer Sean

In the USA, beer has been drifting into many interesting directions over the past ten years. Sours, in particular, have been increasing in popularity. We are starting to see this trend in Canada now. With a lot of new sours hitting the shelves I figured we should talk about them a little and see where WBC stands.

To make a sour beer, you introduce bacteria during the brewing process. There are many different strains of bacteria used but to keep things simple we will talk about lactobacillus. Lactobacillus is a ubiquitous bacteria found on foods and grain. It is one of the main reasons we are so careful about infections at the brewery. This bacterium is on all of our malted grain. For this reason, we try to keep the malt as far away from our cellar as possible. Despite the necessary precautions, adding this bacteria back into the fold is worth the risk.

There are two ways of creating sour beer. One is pitching “lacto” into a tank or barrel and allowing the souring to take place naturally. The other is what’s called “kettle souring”. Kettle souring is a much faster and more controlled way to create a sour beer. You essentially pitch the “lacto” before boiling the wort, and it sours overnight. The pitching lacto can take months, if not a year, to get the souring results. Therefore, kettle souring is a more commonly used technique with smaller breweries.

Once a sour base beer is brewed, the flavour options are endless. Brewers can add fruit or teas, and even dry hop to get that IPA aroma and flavour. The possibilities are endless. There are many examples of these styles at the LCBO and on bar shelves right now.

I have a question for you, do you like sour beers? Have you tried any before? If so, what styles do you enjoy most? What’s your favourite flavour? I would love to hear your thoughts and what you do and don’t like.

That’s all for today. Until next time and CHEERS!

Cooking with Beer

Roasted Butternut Squash Beer Soup

By Chef Paddy
Best Paired with Whistling Paddler


3 butternut squash
1 onion, diced
3 cloves garlic, minced
500 ml milk
800 ml liquid – chicken stock, vegetable stock or water
200 ml Whistling Paddler beer
1 tbsp salt
1/2 tsp pepper
125 ml heavy cream
3 tbsp freshly grated parmesan
1 tsp truffle oil
1 tbsp olive oil
2 sprigs fresh rosemary, finely chopped (or 1 tsp dried)
2 sprigs fresh thyme, finely chopped (or 1/2 tsp dried)


  1. Cut squash in half lengthwise and scoop out the seeds. (Seeds can be reserved and toasted off with oil and salt to use as a garnish for the soup if desired.)
  2. Drizzle the flesh side of the squash with olive oil and salt and pepper. Place face down on a lined baking sheet and roasted at 375 for 30 minutes until nice and soft.
  3. Let cool, then scoop out flesh into a soup pot. Add diced onion, garlic, milk, the liquid of choice, beer, salt and pepper.
  4. Bring to a simmer over medium heat for 10 minutes.
  5. Blend with an immersion blender or food processor until smooth.
  6. Stir in heavy cream, parmesan, truffle oil, olive oil, rosemary, thyme.
  7. Adjust any seasoning or thickness as preferred.
  8. Serve topped with crumbled goat cheese and toasted squash seeds if desired.
  9. Enjoy with fresh bread and a Whistling Paddler English Style Ale.
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Issue No. 19

A Note from Chris

Good Beer is Worth More Than a Buck

So, what exactly is the buck-a-beer challenge? A simple answer, with a somewhat complicated outcome. In a nutshell, the Ontario government has lowered the minimum price that beer is allowed to be sold for and have challenged breweries to sell beer for as low as $1 per bottle/can. This has created a great deal of “buzz” in Ontario (pun most certainly intended), or has it? Well, in Ford’s campaign, it was a huge deal, and this resulted in proportionate coverage from mainstream media, responses from breweries and questions from the public.

The result of the challenge though? In my opinion, it appears to have fallen flat. So why is that?

Let’s start with our stance on the matter. Below is a social media message that we issued after getting questioned as to whether or not we were going to participate in the challenge by many of our followers/media outlets.

One thing I want to be clear about is that we don’t take a hostile stance toward this program/challenge. The Ontario government has been a big supporter of Ontario Craft Beer and the breweries in the province. WBC and the OCB hope to continue working with them to remove barriers within the province and ultimately benefit the consumer as much as possible (sorry if I didn’t phrase that right OCB, I tried).

I cannot comment for all breweries, and I don’t attempt to. However, I am confident that many share similar values to ours. Our brand rests on the pillars of high quality, locally sourced, and traditionally brewed beer, providing a safe, sustainable, and fun place of work for our staff, supporting the local communities and reducing our environmental impact. These values are not conducive to the budget or low price market space. We position ourselves as a premium craft beer/brewery and believe we provide that. We already make incredibly minimal margins (if any) on our beer, and if we were to sell ALL of our product for only a dollar per unit, we would be out of business within a month. The fact is that costs for breweries have been increasing at an accelerated rate. These costs include, but are by no means limited to, Ontario beer taxes which increase every six months. Taxes alone for a can of beer are approximately 50 cents.

What many people do not realise is that previously the price floor was only 25 cents higher (CHECK THIS). As you probably all know, we did not try to sell our beer for that price, and our pricing was in line with what we hope you believe the quality of our product is. What I find quite amusing is that there weren’t any products sold for $1.25, with the closest being approximately $1.47 (check this). So, if nobody was trying to sell for as cheaply as possible before, why lower the price now?

One argument is to encourage breweries to provide beer for a lower price to benefit the consumer. A proposed incentive to breweries for lowering the cost of beer is offering advertising space in return for accepting the buck-a-beer challenge.

Don’t get me wrong, beer at a lower price is excellent all round – as long as its sustainable.

Another argument is that it’s telling the population what they ‘might’ want to hear to attract votes. I couldn’t comment with certainty over this; however, considering that nobody sold at the previous price floor and that nothing was done to help reduce the cost to produce beer, I certainly think this argument has some validity.

So here we are, a couple of days before the Labour Day Weekend and a few brands have gone live with “buck-a-beer” compliant products, albeit only for a limited time. Why is that? In my opinion, because it’s not sustainable, even for the biggest of breweries.

Has this challenge harmed anyone or caused reason for real complaint? I don’t think in a significant way. For us, it really is a moot point. I’m only commenting because we get asked a lot, and I also find the discussion interesting. It does pose the question as to whether it encourages underage drinking, binge drinking and alcoholism as well as whether it is a diversion away from a more pressing political agenda. These are all topics worthy of considerable discussion.

I’m very interested to see how the new Ontario government continues to work toward benefitting the beer consumer with future initiatives, and if they make sense for our business, they’ll have our full support.

I’ll finish by commenting on a slightly different topic that arose due to our non-commitment to the “buck-a-beer challenge”. We, and other craft brewers, were recently accused of accepting government handouts while not taking the new government up on the challenge mentioned above. My feedback to this is short and straightforward. All of the government funding that we have received is calculated based on economic impact and is often only a percentage of the dollar value that we have to put forward to secure the funding. The support from the government has been fantastic on these projects, and they have resulted in significant job creation and other economic benefits.

I’m always interested in any questions, comments, alternative viewpoints etc. so please feel free to respond.




Chris Thompson

Brewery News

Annual Staff Day

The brewery and pub will be closed Tuesday, September 4th at both Riverside and Lakeside to give ourselves a little time to rest, relax, and get tossed around by the Ottawa River. We would like to thank our staff for another amazing and busy Summer. Cheers!

Staff Rafting Day 2017

Beer 101

Dry Hopping: What is all the fuss about?

By Head Brewer Sean

With astrolabe showing strong sales, I’d like to talk about my decision to not dry hop this beer. That’s right. No dry hopping with all that aroma still there. First, let’s delve into what dry hopping is and why brewers do it.

Dry hopping is the process of adding hops to beer post fermentation. Sometimes people will add them during fermentation and some will wait until it is done. The reason for adding hops at this juncture is to add aroma (and some small flavour) to the beer. This will get it to another level of hoppy greatness… but does it?

Most brewers will tell you that dry hopping is essential to their IPAs and APAs. I however, am of the opposite opinion. With oxygen level being the biggest factor in aroma and flavour degradation, why would you want to add any when you have a nice closed system keeping it all out? I think this is just an old school way of thinking of hopping. I’m sure some brewers will think otherwise but I base my opinion on trial and error. I’ve always gotten better flavour with adding more hops to the end of the boil than I do adding them post ferment.

This is what I do for Astrolabe. I add a lot of hops to the whirlpool to get all the flavour and aroma for this beer. And it works perfectly.

Anybody out there feel differently? Do you feel dry hopping is essential to making an aromatic beer? I’d love to hear your thoughts.

Cooking with Beer

Astrolabe Mango Chicken

By Chef Paddy
Best Paired with Astrolabe Session IPA

Astrolabe BBQ Sauce


½ cup of tomato paste  

½ cup of white vinegar

½ cup of corn syrup

½ cup of astrolabe IPA or your favorite ale, lager or stout

½ cup of mango juice

½ teaspoon of cinnamon

1 tbsp. of smoked paprika

1 tbsp. of chili powder

1 ½ of garlic powder

2 tbsps. of onion powder

1 ½ tbsps. of kosher salt

2 tbsps. of soy sauce

1 cup of pureed mango

2 tbsps. of corn starch


Combine all ingredients in a sauce pot, whisk.

Bring to a simmer on medium heat, stirring occasionally for 5 min.

Let stand to cool.


Chicken, Brussel Sprouts, and potatoes


1 avocado

1 mango

1 red onion

2-5oz chicken breasts

1 lb. of baby red potatoes

1 lb. of brussels sprouts

2 tbsp. of salted butter

1/2 bunch of cilantro

3-4 garlic cloves (chopped)

2 sprigs of rosemary (chapped)

3 tbsps. of vegetable oil

salt & pepper


Preheat oven to 400F.

Slice mangos, onions and avocado into thin strips and set aside.

Slice potatoes into halves. In a mixing bowl, toss potatoes in vegetable oil, garlic, rosemary and salt & pepper.

Place on a lined baking sheet, bake for 20-25 min.


Cut brussels sprouts into halves. In a medium sauce pot, boil 2L of water, cook sprouts for 4-5 min or until tender. Strain and set aside.


Preheat your grill/BBQ to 400F.

Cook chicken breast to about halfway (internal temperature 100F) and coat with astrolabe BBQ sauce, turning and saucing every 2-3 min until an internal temperature of 168F is reached.


Grill brussels sprouts for 2-3 min on each side, toss in butter and salt & pepper.


Place sprouts, potatoes and chicken on a plate, cover with slices of avocado, red onion, and mangos. Garnish with cilantro leaves.


Serves 2-3 people.

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Issue No. 18

A Note From Chris

Summer is Crazy (as always)

Summer finally arrived, and it’s been a challenging one.

The fire that we had in February set us back regarding inventory. We couldn’t brew for two months which meant that we depleted any stock that we had, and we’ve been working at 100% to try and keep up. Our brew team, led by Sean Goddard and our Logistics team led by Jesse Jacques have done a phenomenal job in scrambling each and every week to ensure that beer gets brewed, packaged and delivered. Working at 100% where every litre is critical is exceptionally stressful on people, equipment and systems and I genuinely commend all these team members for doing their best every day. In addition to this, there is now a North America wide can shortage which is making things extremely difficult for many breweries. With can orders getting delayed and even cancelled, we’ve been doing our best to keep a supply of cans via any means necessary. So far it’s not us impacted too severely; however, we’ve been told that this shortage may extend into 2019. We can only assume that this is primarily because of the recent tariffs that have been imposed by the US and have heard rumours that companies such as Coca-Cola immediately bought up two years supply of cans. At this point, we’ve been able to get some speedy orders from new suppliers however the future is unknown for cans which is rather worrying.

Our kitchen teams have been short-staffed since the outset, while a different cause, means the same scenarios in many aspects as the above. They’re all working long hours and operating at full steam every shift.  This has resulted in us keeping Riverside closed on Monday’s and Tuesday’s as well as now closing Lakeside on Tuesday’s for the remainder of the summer. The reasoning for this is to both maintain quality when we are open as well as allowing our kitchen team the required time off.  I’ve only mentioned a couple of areas of the business above. Everyone in the company is working extremely hard in this busy time; however, I wanted to highlight these two departments that have stood out in my mind. Well done guys!

All of the challenges aside, we’ve been brewing, selling and delivering more beer than ever, to more locations than ever. In fact, in June we sold more than four beers a minute which is pretty cool if you ask us! We have released our first ever canned seasonal (Astrolabe Session IPA – potentially my new favourite), and the kitchen, despite being short-staffed, is operating more efficiently than ever (maybe by force?).  When times are so challenging and stressful, it’s essential for us all to remember and highlight the successes and come to the end of the summer, we’ll all get together and spend a day on the river with some delicious, cold beers.

I’d like to close by commenting on by far the worst news that we received in the company’s short history. Just over a week ago we heard that our team member and good friend Adama Blackmore had passed away. This was profoundly saddening to the company as a whole, and I thank everyone for their kind words and support. Adama was not only a hardworking and reliable team member; he was a valued friend to anyone that got to work closely with him and liked by all. He will be sincerely missed.


Chris Thompson

Brewery News

Riverside Season is Coming to an End

Get your fill of BFRs and Bus Eaters while they last. Our Riverside location will be closing Monday, September 3rd. Its been another busy Summer with lots of menu changes and as always we are looking forward to the next. Call 613 582 7227 to make your reservation or visit us online at Open Table.

Tuesdays Snoozedays

It has been a crazy Summer at Lakeside with lots of new and old customers visiting for a pint and a meal. Our staff have been working their tails off and as a result we’ve opted to give them a bit of a break on Tuesdays. Beginning this months the Lakeside Pub will be closed on Tuesdays for the rest of the Summer. The brewery and retail will still be open but don’t expect the smell of bacon as you come in the door. We will be open 7 days a week again in September.

Beer Cocktails

Instead of our usual ‘Cooking with Beer’ recipe we’ve decided to do something a little different. Have a look at the recipe below for our beer cocktail for this month. Just in time for the heat of Summer.

Astrolabe Mendota


9 ounces chilled Astrolabe Session IPA
3 ounces (6 tablespoons) freshly squeezed juice from 1 to 2 grapefruits
3 ounces of pineapple juice
Garnish: grapefruit twist + pineapple chunk


Mix Astrolabe, grapefruit juice, and pineapple juice in mixing glass.

Distribute mix among friends.






Sessions Muskoka
August 4

Over 20 Ontario craft breweries will be at this event in the beautiful Muskokas. Great food, craft beer, live entertainment and the great outdoors are the highlights of this busy festival. For more information look here.

CNE Craft Beer Fest
August 24 – 26

In the middle of ‘Food Truck Frenzy’ will be 11 craft breweries serving samples at the Canadian National Exhibit on Toronto. Come for the Tilt-a-Whirl, stay for the beer. Just don’t do the opposite. Look here for more info.



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

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Featured Image Photo: Seth Ashworth