OUR PROCESS
OUR BEERS
Fermented in stainless steel, these beers will lay along more familiar lines of a standard beer, although with the utmost care and detail from hop selection, high quality malt and latest brewing technology.
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These large wooden vessels are traditionally used to ferment wines, that also more recently can be used for beers. These barrels are living vessels, constantly evolving with various house cultures, and many blends of beers inside.
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Low Life wine is a new project for us. We’ve partnered with farmers throughout Ontario to bring us the highest quality organic grapes. Our focus is on Canadian hybrid varieties made with natural production methods and aged in barrels. Everything is done by hand from picking to bottling. Wines are fermented with natural yeast, have little to no sulfites and are unfiltered. We want to bring the life and vibrancy of the vineyard directly to bottle, with as little intervention as possible
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The ancient farmhand’s wine, Piquette is all about working with what you have. After pressing our grapes, we then rehydrate the grape pomace with water and steep. The leftover pomace (skins, seeds and sticks) has some remaining residual sugar, acidity and flavors that make a very refreshing, low abv, fizzy, “Tiny Wine”. Piquette has seen a massive resurgence in recent years and we are proud to be a part of that.
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