With 16 Brunswick Gold Crown pool tables, The Break Room offers amateur and expert sharpshooters a comfy and friendly place to practice their skills. Along with the sea of felt-green open spaces, the bar boasts a 16-foot high definition projection television and two dedicated areas for darts. Parties large and small spread out over a 12,000 interior, and enjoy pints of draft beer along with hot and cheesy finger food.
Voted one of the city's best wine- and beer-making establishments by Waterloo Chronicle readers, The Brew House guides future pour-masters into the fermented arts of concocting beer, wine, coolers, and cider. During the cocktail experience, cocktail makers either mix 15 bottles of two flavours, or 30 bottles of their single favourite flavour. The cocktail then sits and The Brew House masters filter the tasty concoction and add the flavouring. You then return and distribute your cocktails into 30 750-mL bottles not otherwise occupied by genies (customers can bring their own, or purchase new bottles for $1.41 each, including HST). Strawberry- and lime-margarita varietals burst through mouth-doors and gift tongues with a zesty, fruity bouquet and a touch of tequila; the mojito wets whistles with mint and citrus overtones. Call ahead or send a sober carrier pigeon to schedule a class.
Berkshire Wine Cellars uncorks the enigmatic experience of wine making so that intrigued oenophiles may ferment fruit and inhale the final aromas by way of their own labour. The process begins when grape guzzlers saunter in to select one of the dry and light-bodied California Connoisseur wine bases, including three red and three white varieties. Next, one of Berkshire Wine Cellars' adroit aficionados assists with pouring the base juice into a sterilized fermenter. Once the serum has taken a moment to make amends with vineyard rivals from its past life, participants add a rousing handful of yeast and wait a few weeks as the nectar twinkles in its daddy's eyes. Berkshire Wine Cellars then follows up by racking the sap to a glass carboy so it can rest up, take the cure, and cool off before striking out again and filling bottles in a breezy, 20-minute process. Homemade wines are an enjoyable way to toast the earth's delicious nature and have even been known to make people appear more wreathed in flame than all of their peers.
The team at Player's Athletic Lager takes UFC seriously. During every event, they switch all 20 of their TVs to the fight and turn the sound on loud so that any punches can be heard in unison. That number of screens isn't overkill?the sports bar's high-top tables and open booths are often filled to capacity with fans, who sneak sips of beer and bites of ribs between each exchange of blows.
One look at Player's Athletic Lager's walls, however, and it becomes clear that this place isn't just about mixed martial arts. It celebrates all sorts of sports. Hockey memorabilia fills the space above diners' heads. The TVs might just as easily be tuned to international soccer or stock car racing. Pool tables and darts let customers partake in their own friendly competitions, provided they bring along their own personal anthropomorphic-chicken mascot.
Of course, all that cheering requires fuel?which, luckily, the kitchen provides in the form of classic pub-style fare made from scratch. Burgers are cooked fresh from never-frozen burgers, for example, and 12-inch pizzas can arrive laden with a variety of savory toppings. Player's Athletic Lager also fries up an impressive amount of finger food for Wing Monday, when saucy wings are piled onto plates at 45 cents apiece.
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.