85
Summer 2013
Escarpment Magazine
Bison, Elk, Venison,
Ontario Lamb & Beef,
Kobe Beef, Game Birds,
Free Range Chicken
Fresh Fish
Interesting,
Nutritious & Tasty
We sell only the
BEST!
207484 Highway 26 Thornbury 519.599.2334
1.877.402.GAME
Georgian Hills
V I N E Y A R D S
496350 Grey Road 2, Blue Mountains (at Victoria Corners)
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Wine Tastings
Our grapes come from vines growing on the
hills overlooking Georgian Bay.
Enjoy the beauty of our vineyards, taste some of our
award winning wines and linger a while...
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Tasting is Believing
New on the scene is Kilannan Brewing Co.,
which opened its doors in December 2012. Al-
though it's only been around for half a year, Ki-
lannan has enjoyed great success and support
from the local community. “It's been really well
received locally and everywhere else that it's
gone,” says brewmaster Spencer Wareham.
“There's traffic (in the store) every day. I'm at
the half-year mark and have already doubled
production.”
Kilannan's signature beer, which is currently the
only one being brewed, is an altbier. Altbier is
a German-style beer and Spencer uses Ger-
man malt and hops for authenticity. Kilannan,
by all appearances, looks to be a Celtic brew-
ery. “A Celtic brewery that brews German
beer,” Spencer jokes but the truth is the brew-
ery is named after his family's farm, which is an
amalgamation of Kilsyth and Annan. “My
graphic guy thought it sounded Celtic,” says
Spencer, and he created a logo with a thistle,
the symbol of Scotland.
Spencer's choice to brew a German-style beer
is born partly out of necessity. Altbier takes two
to two-and-a-half weeks to produce, which en-
ables him to keep up with demand. Since Kilan-
nan is a small operation, Spencer can't afford
to brewmore time-consuming beers. “I made a
batch of lager. It took me five weeks and I sold
out in five days, so although people really like
it, it's not sustainable.”
At twenty-three years old, Spencer is perhaps
one of the youngest brewmasters in the region.
“I had a brewery business plan put together
since I was probably eighteen or nineteen,” he
explains, saying that he started out with home
brew and got more and more interested in
crafting beer. Always business oriented, his
original plan was to attend business school, but
ended up at the World Brewing Academy in
Chicago, with a portion of his studies taking
place in Munich, Germany.
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