It has been a phenomenal experience. Being able to bring Goose Island beers to Toronto and having the ability to experiment and adapt to drinkers’ tastes is something special. It’s great to be part of,” explains Bernard Priest, head brewer at Goose Island’s Toronto Brewhouse.

The Goose Island Brewhouse in Toronto was six months young in January, but it has already become a key part of the downtown landscape. The brewhouse, located at 58 The Esplanade, flung open its doors last July and with that, it gave Goose Island another place to call home in Canada.

The Chicago brewery’s new brewhouse outlet in Canada is located on around 18,000 square foot of space that has a history dating back to 1882. Originally owned by the company Wm. & J.G. Greey of Toronto, the Mill Furnishing Works factory was used to manufacture a wide range of steel milling products, employing blacksmiths, tinsmiths and various other tradespeople.

The design ties back to the development of Toronto’s rail lines and the industrialization of this part of the city in the late 19th century. This building was officially designated for its cultural heritage value by the City of Toronto in 2007, and Goose Island has incorporated a part of this history with the Brewhouse design.

In and around that brewhouse, head brewer Bernard Priest is ably assisted by assistant brewer Marc Mammoliti.

“Meeting demand for local tastes and demands has been great. We’ve had a great deal of awesome feedback and it’s always positive to hear people’s thoughts,” says Priest. “For many consumers, to be drinking two metres away from working fermentation vessels is something new and something special. It helps spark conversation between drinkers and the team here. It brings people together through beer.”

Those fermentation vessels form part of a brewhouse setup developed by BrauKon, equipment that was designed and built with Goose Island’s brewing team, to ensure the Toronto facility could achieive the same brewing standards as the Fulton Street Brewery in Chicago.

The 15hl BrauKon brewhouse comprises four vessels and is complemented by seven 15hl fermentation vessels and two 15hl brite tanks. While the imminent addition of a centrifuge from GEA is greeted with feverish anticipation by Priest and Mammoliti.

This high-end brewing setup produces beer to be served through the 12 draught lines, most of which rotate on a regular basis.

“We’ll always have beers from the Goose Island core range at any one time, which include the IPA and Honker’s Ale,” says Mammoliti. “But alongside these, we are lucky to have nine taps that pour in-house creations. The core range has been long established in Canada so having the ability to brew our own recipes in-house is special.”

These beers are produced in conjunction with the team at the brewery’s headquarters in Chicago. Priest and Mammoliti produce recipes that are then vetted by the US team.

“We have immense respect for the team there. It makes the whole process from idea formulation to seeing it come to fruition absolutely fantastic,” says Priest. “Our objective for every beer we make is to make something that is not to over the top, approachable, and enjoyable. And I think we are doing that.”

Through their beer creations, Priest and Mammoliti are also determined to do their bit to help change people’s perceptions of craft beer and to open a dialogue with those new to that side of the beer world.

“Before I was a brewer, you’d go to breweries, take in the process and see how everything is done. And I feel that we’re doing that here. The brewhouse setup helps brings you into the experience, all the way to filling the kegs at the end of it all,” Priest explains. “It’s an enjoyable situation for both parties and by showing people the craft, work, time and ingredients that go into their beer, it helps you further educate drinkers on why good beer costs more. When people question it, we can literally show them why.”

Christine Hamilton, senior brand manager of craft brands at Labatt Breweries of Canada, agrees.

“We want to gain awareness more awareness of what is happening here in Toronto because, at the end of the day, Marc and Bernard continue to do an amazing job. The craft sector is increasingly crowded so it’s a case of standing out to the consumer, offering them quality, and it’s our job to do that,” she explains.

And the consumer that frequents Goose Island Toronto are diverse in their nature. The Brewhouse features a front patio space overlooking The Esplanade and an 60-person Biergarten on the north side of the building, perfect for enjoying Toronto summers.

It also offers seasonal menus featuring fresh and local ingredients, designed to pair with locally made brews and Goose Island’s established line of quality beers.

The location, operated in partnership with Bier Markt Esplanade, attracts commuters, beer enthusiasts, sports fans attending nearby games and locals, too.

The Bier Markt first opened its doors on The Esplanade in 1999 and has since grown to eight locations in three Provinces. Bier Markt boasts a selection of over 150 Biers from over 30 different countries and local craft brews. Not only infamous for their Bier selection, Bier Markt offers a “made from scratch” approach to cooking while perfectly pairing Bier with some of Europe’s classic dishes and North American favourites.

“There really is no one-size-fits-all description to the average drinker here at the brewhouse. And that’s what makes it fun. All we try and do is make the best beer we can, and ensure people enjoy themselves as a result,” says Mammoliti.

Priest adds: “And that is what we will continue to do. We’ll keep making the classics, and experimenting with the new, too.

“Alongside more collaborations, from the local hop growers to other breweries, 2018 is going to be a whole lot of fun.”