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.
As the sun rises over the winery's 57 acres of vineyard land, it illuminates a seemingly endless expanse of fruit. Surrounded by this fertile patch of farmland, Kim and Wendy Flintoft craft wines with estate-grown fruits?including tart rhubarb, rich elderberries, and luscious peaches?without using concentrates or artificial flavours. With these key ingredients, they aim to appeal to virtually all palates by fermenting potions with flavour profiles that range from bone-dry to as sweet as a kiss blown by a newborn kitten, and have been awarded best specialty wine by Lake Erie Living Magazine. The Flintofts let guests take in the complex magic of winemaking through tours that completely sever the bond between the words "wine" and "snob."
Back in 1970 when they planted their first vines, Redi and Roberto Quai might have never imagined their quaint winery would eventually produce more than 90,000 bottles in a single year. But more than a decade ago, the pair celebrated the sale of their millionth bottle, and production of great wines continues to grow. Situated upon one of the highest points in Elgin County, the winery's verdant grounds are home to a huge variety of grapes?all of which are processed, fermented, and transferred into barrels to age, on site. winemaker Jamie Quai's goals are simple: create great wines that are perfect for any situation, whether it's a seven-course dinner or a casual picnic. The result is a long roster of reds, whites, and fruit wines, ranging from Merlots to Rieslings.
In July of 2002, Quai Du Vin Estate Winery celebrated a monumental milestone. The Quai family and their team put the cork in their millionth bottle?a major milestone in a journey that started when the family first planted the vineyard back in 1970, when most people still thought grapes were just a myth. Not that they've slowed down since that celebration. The winery continues to produce more than 90,000 bottles each year, which includes a wide selection of whites, reds, and specialty wines. Additionally, Quai Du Vin Estate Winery is far more than a retail store. Winemaker Jamie Quai also gives tours of the grounds, and the winery hosts private events like weddings and public festivities including concerts.