Toronto brewers make beer in the back-breaking style of old-world Belgian breweries
ON A GREY OCTOBER AFTERNOON at the Good Earth vineyard in Beamsville, Ontario, a crowd gathers around a cluster of steaming stainless-steel vats set up mere feet from the rows of swollen grapes. Iain McOustra, a brewer with Toronto’s Amsterdam Brewing Co. and one of the architects of this madcap plan, periodically stirs the boiled concoction of grains, hops, and water that has the hue of milky coffee and smells faintly like shredded wheat. If McOustra is giddy, it’s because he’s exhausted and exhilarated by this, the culmination of three years of research and planning to make a sour beer in the back-breaking style of old-world Belgian breweries. Continue reading