HHB, especially given that Michael, the head brewer, only started brewing when they decided to open the brewery. He went ‘back to school’ and learned through internships at Rahr & Sons Brewing in Fort Worth, Texas, Shades of Pale in Park City, Utah, and completed the Brewing Technology program at the Siebel Institute and World Brewing Academy in Chicago.
They use locally sourced honey, rye, oats, and are looking to involve more local hops in the future. They take a classic historical approach to their brewing with more focus on malt rather than hops, but that’s not to say that the hops are entirely ignored. They have a number of easy to drink summer beers on offer, but I was intrigued by the other end of the spectrum they had to please us beer geeks.
During my visit they had seven year-round and eight seasonal beers on offer and I was lucky enough to wet my whistle with a couple that day, including a delightful IPA, brewed with the usual suspects in the “C” hops Columbus, Centennial and Cascade, and their Abbey Ale, a flavour filled Belgian Blonde with a slightly dry finish that compliments the spice and citrus notes. But the standout beer I had that day was Midtbuster Saison / Farmhouse Ale, this table beer was created with a Norweigian yeast (Midtbust Kviek) which is harvested from fermenting ales in Stordal, Norway, and brought to them by their friends at Escarpment Labs. The malt provides a bready flavour and, paired with Ontario grown Chinook hops, it makes for a delicious tropical flavour, while the slightly dry finish means it goes down a little too easy… so I made sure to bring home with me.
Their taproom consists of flights and 12 oz glasses of beer to enjoy there and 500ml bottles, mixed 6packs, growlers to go. Alongside the beer are locally made and printed shirts, locally made beer soap, glassware, other swag and a Westie… kidding the dog is not for sale. Tours and tasting are also offered and details can be found on their website.
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