With brewpubs around the city competing with the size of their nacho plate and amount of TVs, The Wellington Gastropub snuck into the scene with their high end menu and Stock Pot Ales. The on site nanobrewery will be producing small batch brews exclusive to the restaurant sharing tap space with some of Ontario's best craft breweries. With their debut last week during the Wellington Record Club, we chatted with the brewers about their new venture and here's what they had to say:
Stock Pot Ales started as a far-fetched dream of three friends who enjoyed homebrewing together. As part of their occupations at the Wellington Gastropub, they often recommended beers to their guests. Necessarily, the brewers had sampled the many delicious beers that have flowed through the Wellington’s taps. This had led to the question “Can we make our own tasty beer?”
After some experimentation, the answer was clear. In the beginning the goal was beer self-sufficiency at their respective homes, but the three colleagues mused of bigger things. During brews, they’d think of a long-off day when they could share their tasty ale with the world.
Bartender Nathan Corey and servers Edwin McKinley and Adam Newlands were making an all-grain batch one day and an idea struck them – making beer for the Gastropub. The Wellington has always sought to serve the best of Ontario’s craft beer, so joining the party with pub-made beer seemed like a great idea. The trio approached Gastropub owners Shane Waldron and Chris Deraiche with their idea in late 2012. With their support, the dream came to fruition this week when Stock Pot Ale’s inauger-ale started pouring.
The brewers were initially self-taught from books and YouTube videos, but all three subsequently gained brewing experience assisting Beyond the Pale’s awesome and hilarious brewer, Shane Clark, who provided valuable tutelage and much encouragement in bridging the gap between homebrewing and a commercial operation.
The Stock Pot Ale brew team has been a part of two professional brewery collaborations. They created the Walloon Dragon Belgian Black IPA with Beau’s to add to the Beau’s lineup for a tap takeover at the Wellington in the fall of 2012. Recently, the brewers helped make the Bellhop Porter – an imperial porter which was first featured at the Wellington’s Beyond the Pale tap takeover in June.
Early in their association, Edwin, Adam and Nathan agreed each would have executive power in decision making and could veto anything (with or without cause). This privilege has never been employed during any brewing to date, but Edwin used it regularly during beer name brainstorms. “I pretty much veto any ideas Adam has for names – usually with reason. I hate puns – especially Adam’s,” he purportedly said. Thus, Nathan and Adam resorted to naming Stock Pot Ale’s flagship IPA after the tyrant himself. No veto came forward.
The Stock Pot Ales brew team uses a Blichmann Engineering 100 litre system to make their beer. They love creating bold beverages with complexity and character.
The Eddie Da Veto IPA fits the bill. It is a full-bodied amber-coloured ale that walks the tight rope between pleasing bitterness and malty flavour. The hops used in the boil are Galaxy, Centennial and Cascade, which give a fruity and tropical character. Taking advantage of their small fermenters, Stock Pot Ales dry-hops Da Veto with various blends of Cascade, Centennial, Columbus, Galaxy and Fuggles for interesting aromas.
The Eddie Da Veto IPA will be a regular feature at the Wellington, but town gossips speculate other Stock Pot beers may be released in the future.
Interested beer drinkers can keep up on the latest (shenanigans) by following @stockpotales on Twitter.
Their first brew, Eddie Da Veto IPA, is currently sold out. While they're busy brewing up another batch head down to The Wellington Gastropub for their second beer – Big PAPA (peach and apricot pale ale).