Permanently Closed
This restaurant is permanently closed.
This restaurant is permanently closed.
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Open appThe Ontario Craft Brewers is an association of 60+ small brewers who make more than 450 premium Biers. They are dedicated to making great tasting, high-quality craft Bier in Ontario using fresh, all natural ingredients. OCB's long-term vision is to make Ontario a North American Centre of Excellence for Craft Brewing. Discover the difference for yourself. We are Real People. Real Craft Beer™
From beginner to expert, we've lined up a selection of Bier flights to guide you to finding your Beautiful Bier. You can even share a flight. Or not
(4 x 7oz.) $14
(4 x 7oz.) $14
(4 x 7oz.) $14
(4 x 7oz.) $14
(4 x 7oz.) $14
(4 x 7oz.) $18
Somersby apple cider, strawberry coulis and fresh mint
Smirnoff vodka, traditional spices, Mott's Clamato juice, 10-spice rim, charcuterie skewer: house-smoked bacon, dry-cured salumi, smoked Gouda and Markt pickle
Früli strawberry wheat ale, passion fruit juice, red wine and fresh citrus juice
3 scoops of creamy, vanilla ice cream, Forty Creek Barrel Select whisky, Not Your Father's Root Beer, whipped cream, crushed candied pecans and a mini-slice of Flourless Chocolate Cake. The rest of the bottle is served cold on the side
Tanqueray gin, Cassis, fresh citrus juice, Früili Strawberry Wheat Ale and muddled fresh berries
An Italian, an Englishman and a Frenchman walk into a bar…. Amaro Averna, Tanqueray gin, fresh lemon and St. Germain elderflower liqueur
Rekorderlig Passionfruit cider, Aperol, house-made Earl Grey cream tea syrup, fresh lime juice
Tanqueray gin, house-made Earl Grey cream tea syrup and fresh lime topped with Fever Tree ginger beer
a selection of our finest
Choose any 3 of our red or white wines listed above to create your own, personalized wine flight
The word Lager comes from the German "Lagern," which means to store. In the early days of Lager brewing, many brewers would store their Bier through the summer in the caves of the Bavarian Alps. These caves were cooled with blocks of ice taken from frozen lakes in the winter months. The long maturation over the summer let the yeast settle to the bottom and left the Bier with a cleaner taste and paler colour than other Biers of the time. These Bavarian Lagers were much darker than the golden Lagers that dominate the market today. These dark brown or black Lagers, known as Dunkel or Dunkles, are still produced in Bavaria today. Today, Lagers come in all shapes and sizes, from crisp, golden Pilsners to dark, roasted Dunkels
In the early 19th century, Bavarian brewers began experimenting with brewing techniques that involved storing their Biers in cold Bier cellars for prolonged periods, using bottom-fermenting yeast. After an initial fermentation, the Bier would be given a second lagering period at a low temperature, and then would be stored in refrigerated Bier cellars. They could be kept for a few weeks or several months, during which time the drink would mellow and clear
Pronounced "hell-us", also known as "Hell." Hell is the German adjective for "light", and helles refers to "a light one." Unlike North America, this does not refer to calories or alcohol strength. Helles refers to the colour of the the Bier only. If there is one Bier style that typifies the greatness of Bavarian beer-making, it is this straw-blond lager. Averaging 4.7-5.4% ABV, this style is also referred to as "Munich Original Lager." Born between 1894 and 1895, the Helles was Bavaria's answer to the Bohemian Pilsner. Contrary to the Pilsner, Helles has almost no up-front bitterness, but is accented with a subtle malt character. Lingering notes of hops are present on the palate and nose, and the finish of this beer style is never harsh, making it a great session lager made purely of Bier's four core ingredients (water, hops, malt, and yeast)
The Amber Lager was first introduced around 1840 in Vienna Austria by Anton Dreher, the renowned brewer of the Schwechat Brewery. He lightly roasted a new type of malt in his kilns and was rewarded with an elegantly reddish new Bier style that came to be known as Vienna Lager. This technique was soon adopted by his friend and fellow brewer Gabriel Sedelmayr Jr. of the Spatan Brewery in Munich and thus the Märzen, or March Bier, style was born. In modern times, Amber Lagers are brewed all over the world, by brewers following the blueprint of this classic style to create wonderfully sophisticated Biers full of toasted bread and caramel notes
Before the invention of modern kilning techniques all Biers were dark… even Lagers. These traditional Biers have been replaced in many parts of the world with their more modern cousins, Blonde or Amber Lagers, but still have a significant place in the hearts of many Bier drinkers in the Czech Republic and Germany. This classic style is enjoying a renaissance in the hands of many North American craft brewers. These Biers are easy drinking and refined, with a slightly sweet, roasted nuttiness
The town of Plzen in Bohemia had been making Bier since the 1200s and, in 1842, the Bavarian brewer Josef Groll travelled there and tested a new Lager recipe. Groll's new brewing techniques produced the very first golden, clear Bier in Europe. This drink became known as Pilsner, which means "from Plze" in German. The town began producing this golden Bier on a large scale, with enormous cellars cut into rock for the lagering process
Although the first incident of fermentation is lost to the pages of history, our favourite tale of Bier's beginnings is as follows: After baking bread, a young woman got caught in a rainstorm and abandoned her loaf to the elements. When the woman returned after the storm, she found the bread soaked in water. After tasting the water-soaked bread, a mild sense of "happiness" came over her — and the rest is brewing history. One of the two main families of Bier, Ales have been around much longer than their Lager counterparts. Ales are fermented with a top-fermenting yeast strain that usually performs well at warmer temperatures. This made Ale ideal for brewing in the days before refrigeration. Ales tend to be more complex and bolder than Lagers, and are credited with starting the craft Bier movement
Blond Ale is a wide category that encompasses both easy drinking moderate-alcohol Biers, and big bold high-alcohol brews. Many Blond Ales were brewed to compete with Pilsners and other Lagers, while the higher ABV Biers were often also alternatives to gin, which was heavily taxed in Belgium. These Biers are as varied as the brewers that produce them
There are a number of stories about where the Farmhouse/Saison style came from, many claiming that Saisons originated with the farmhouse brewers of Southern Belgium. These Biers come from a time when farmhands were frequently given a daily ration of Bier to help them through the day's hard labour. Dry, spicy, and refreshing, this formerly obscure classic style has recently attained a surge of popularity in North America and is now produced by many brewers in the United States and Canada
The Tripel style as we know it today can be attributed to the Westmalle Trappist Abbey in Belgium. Both Trappist and other monastic brewers had been producing high-quality Biers for years, but it wasn't until after the Second World War that the abbey of Westmalle produced this golden, fruity, extremely dry elixir to try to compete with growing popularity of Pilsner and Pale Ale in Belgium. This style has since been taken up by many other Belgian brewers, as well as craft brewers in North America. Triples are refined but bold Biers that pack a punch both in flavour and alcohol content
This is a broad designation assigned to a group of robust, high ABV Biers ranging from 6.5% to 11%. Most Biers in this style are produced in Belgium or in craft breweries in North America. Many of the Biers represented in this category are brewed in the classic Belgian style and hail from some of the most acclaimed abbeys, monasteries and historic breweries in the world! These Biers are bold and complex and often showcase aromas of dark fruit
Stands for Extra Special Bitter, and is a style of traditional British Ale. Although the word bitter appears in the name, ESB's are usually very well-balanced and not particularly bitter
Like many Bier styles, Pale Ale resulted from an innovation in brewing technology. The brewers in Burton-on-Trent in England were looking for a way to produce a more consistent and paler Bier. The kilns of the time used wood, which was difficult to control and often resulted in dark roasted or even scorched barley. They found that coke, a processed form of coal that burns hot and steady, gave them the desired effect — a clear, amber or copper-coloured Ale
In order to provide Bier to British soldiers stationed in Bombay, India, in the late 1700s, the brewer George Hodgson, decided to create a Bier to weather the sea voyage. George increased the hop (a natural preservative) content in the Pale Ale, which he knew would help the Bier in transit. He also understood the impact of increased alcohol as a preservative and brewed his Bier accordingly to accommodate the long journey. IBUs (International Bittering Units) are also used to describe these Biers. This scale is based on the bitterness of Bier upon completion of aging and ranges from 0 to 100
The name Porter was first used in the 18th century because of this style of Bier's popularity with dock and hotel porters. Originally created from a blend of Brown Ale, Pale Ale and "stale," or well-matured Brown Ale, Porter has gone through many style and colour transitions over the years but has come to be known as a dark brown to black Bier with a nice roasted malt character. The term Stout was applied to stronger, darker versions. Stout flooded into Ireland from London and Bristol when a Dublin brewer named Arthur Guinness decided to fashion his own interpretation by blending Porter with some unmalted roasted barley, and in so doing produced a style known as Dry Irish Stout
Wheat Biers are traditionally part of the Ale family, but unlike most other Biers, they have a grain base largely made up of malted and or unmalted wheat. Fermented with specific strains of Wheat Bier yeast, these Biers can range from pale, light and fruity, to dark, bold and spicy
Witbiers are usually brewed with a minimum of 30% malted wheat. The rest of the malt bill can include barley, malted and unmalted wheat. They are almost always bottle-conditioned. Orange peel and coriander are staple ingredients, to which brewers often add a secret spice
For almost 300 years, Bavarian law dictated that only the royal family held rights to brew this classic style of Bier. Then, in 1872, Georg Schneider of the Schneider Brewery negotiated the rights to brew this formerly exclusive Bier. Brewed with a large portion of malted wheat and fermented with a particular yeast, these Biers are famous for their clove and banana aromas
Dark Hefeweizen are effervescent and refreshing. They are similar to their lighter counterparts but sometimes slightly sweeter than regular Hefeweizen
Apple trees were growing in the UK well before the Romans came, but they were the ones who introduced organized cultivation. Cider was produced in substantial quantities on farms across England and it became customary in the 18th century to pay a portion of a farm labourer's daily wage in Cider. A typical allowance on a farm was three to four pints per day. Labourers were rated by the amount they drank; a two-gallon-a-day man was considered worth the extra he drank!
Ginger Bier has been brewed in England since Victorian times. True Ginger Bier is a mixture of sugar, ginger, often lemon juice, and a bacterial agent called Ginger Bier Plant, which ferments the mixture. Production of Ginger Bier peaked in the early 20th century, but fell drastically during the Second World War. There are still a few traditional Ginger Bier producers in the world, but what most people know as Ginger Bier or Ginger Ale is just flavoured soda that is artificially carbonated. Ginger Bier can be either alcoholic or alcohol free
There is evidence to suggest that fruit and Bier have been companions since the first days of brewing. Long before hops were used to "season" Bier, fruit, herbs and spices were used to balance the malt character of the Bier. Fruit Biers can range from sweet and fruity to tart and vinous
Brewed by De Koningshoeven Brewery, the name meaning the "King's Gardens." The land was donated by the Dutch king to monks who had moved north from the La Trappe Monastery in Normandy at the time of the French Revolution
Chimay has been brewed at the Notre-Dame de Scourmont Abbey since 1862. The water for the Biers is drawn from a well located inside the Monastery walls
The abbey of st-remy, in the southern part of belgium, was founded in 1230 and is home to the rochefort trappist brewery. Monks began to brew bier here sometime around 1595
The monks of westmalle achieved trappist status in 1836 but only began selling bier outside their gates in 1856. Since then, several expansions have been necessary to keep up with demand
The Flanders Red Ales of West Flanders and the Oud Bruin Ales of East Flanders are Biers that get their signature sweet and sour flavour from the blending of young and aged Biers that have been exposed to wild yeast strains during the brewing process or during maturation. These Biers are often described as wine-like and fruity, with refreshing tartness and acidity
Radler, which means "cyclist" in German, was invented on a hot summer day in June 1922, when a local innkeeper found his Bier garden (the Kugler Alm) inundated with 13,000 cyclists. When supplies started running low, Kugler decided to stretch what was left by mixing the remaining Bier with a poorly selling lemon soda in a 50:50 ratio. Radler was born
Brewed in the Zenne Valley of Belgium, Lambics are Biers brewed through spontaneous fermentation thanks to the presence of a specific wild yeast. Probably the oldest recognizable style of Bier, they date back to 1559. Lambics are loved by connoisseurs but an acquired taste for many, as the wild yeast gives them tart, acidic qualities that make them unlike most other Biers. Lambic-style Biers can take years of aging and careful blending of multiple batches before they're ready to drink. Lambic can be drunk direct from the barrel, but usually it is used as base for these six other Biers (Geuze, Faro, Kriek, Framboise, Pêcheresse and Cassis)
Yes, you can generally book this restaurant by choosing the date, time and party size on OpenTable.
This restaurant is permanently closed.
55 City Centre Dr, Mississauga, ON L5B 1M3