The BrewWorks has 6 taps of handcrafted beer and a a full menu of gastropub fare! Our beers are brewed in a small-batch, on-site brewery. Regular live entertainment is featured by a variety of bands, open mic night on the 1st & 3rd Saturday of ea. month and Karaoke on Fridays! Our "Brewhouse Banquet Room seats 50 people.
Although Lavery Brewing Company is relatively small on the brewery scale, it makes big, flavorful beers in small batches that are carefully handcrafted by its brewers. Founded by husband-and-wife team Jason and Nicole Lavery back in 2009, the 10-barrel brewery takes pride in the attention to detail that such a small operation not only allows for but demands. In addition to a roster of seasonal beers, the lineup of brews available year-round includes two IPAs, an imperial red ale, and a black saison.
Inspired by the dramatic life of Jumbo, the P.T. Barnum circus elephant, Railway City emblazons every growler of its Dead Elephant IPA with a bold-faced reminder to "live life large." Railway City embodies that motto daily as staff turns Ontario-grown grains and hops into small-batch craft beers. Besides regular brews such as the Dead Elephant IPA and the Iron Spike blond ale, the company also concocts monthly seasonal beers, such as the Cranberry Pilsner and Honey Elixir, which is only made after local bees call to say their honey has hit its peak flavour.
To retain optimal character in each batch by sourcing as many local ingredients as possible in small batch brews, Railway City never dulls robustness through pasteurization. These uncompromising standards complement its environmentally sustainable practices, such as dispensing refillable glass growlers and donating their spent grains to local farmers for feed. An online directory lets fans know where to enjoy Railway's brews, and also share some of their favourite recipes that pair well with their beers.
Hannah and Gord Mitchell purchased their 52-acre farm more than 40 years ago, dreaming of slowly transforming the property into a winery. But their careers took them away from their homestead for a while, so it wasn't until 1991 that they first successfully established vines on their land. Yet when they did, the soil and plants got on well and the Mitchells soon found themselves with 35 acres of noble grape varieties, including chardonnay, pinot noir, and cabernet sauvignon. Both their fruit and budget ripened, and in 2003 they finally began to build their own wine-making facilities. At the top of the list? A barrel-aging cellar and a 6,700-square-foot event patio.
Today, the winery holds regular property tours and tastings for visitors who want to try Sprucewood's wines. Situated along the shores of Lake Erie, the grounds also make a stunning venue for weddings and more casual picnics on the shore, many of which are regularly hosted by the Mitchells themselves.