Our Brewing Process
Built out of the finest (read: largest) stockpots we could find, ordered from Amazon and imported over the border by US, we retrofitted these two vessels with spigots to optimize the efficiency of both our hot liquor tank and brew kettle. Our mash tun however is nothing to scoff at; we opted for a top-of-the-line Blichmann beast that works wonders and makes our mash-ins a dream and our sparging almost a set-it-and-forget-it type of deal. We <3 this mash tun. Our brewhouse is located in the cozy kitchen of Union, where, when the kitchen isn't in use (Sunday's after brunch) we slave away.
The best part: we sit back and let our little yeasty friends do all the real work. Munching on them sugars, making us some booze, these lil guys sure work hard. As such, we figured we'd keep 'em happy by offering them some pretty sweet digs: a temperature-controlled, stainless steel fermentor followed by a lil trip into the brite. The temp-control (designed and outfitted by The Jman) allows us to ferment each beer at its optimal temperature, resulting in a cleaner profile and a more consistent product. It also means that we're able to clarify our beers for kegging without needing to fine or filter!
Chief Value Officer
AKA: J-Man, Shitty John, The Moral Compass
I don’t brew beer. I however obsess with the bigger picture. Product development; from inception to deployment is what I enjoy. I fell into the beer business after a lengthy period managing hotels. After three and a half years running BTP’s back of house, I decided to take a crack at it myself. I also enjoy food and bringing beer ingredients into recipes in non-conventional ways.
Chief Planning Officer
AKA: Scuba, Scoobs, F#@%patrick
I plan the urban environment by day, and the latest and greatest recipes by night. I learned to brew while studying abroad in Leeds, during which I convinced Carleton that a brewing science course was worth a history credit. Since then I’ve gone on to brew extensively at home, at Beyond the Pale, and now DAP. Love the urban and natural environment, and bringing concepts to construct – being it a new recipe, or a complete street.
Chief Tasting Officer
AKA: Tristy, T, The Morale Compass
I brew beer, I've been doing it for some time, starting off as a homebrewer then working for 4 years in a couple breweries, two years of which were spent brewing daily, occasionally twice a day. I also make cocktails, drink hella wine and love me some food. I love booze and the processes that it may entail and I love (/get off on?) creating flavours and and drinks for others to enjoy. It's pretty fun.