Cecil’s Brewhouse & Kitchen Releases First Batches of House-Fermented Beer
On July 31, 2015 At 10:45 am
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The five debut beers – Nipissing Lager, Nipissing Light, Temagami Amber Ale, Algonquin White Cap Wheat Beer and King Country IPA – are created using the SmartBrew process, in which custom-created worts are provided to the establishment, where staff then adds yeast and hops (and other flavourings, if desired) and ferments the beer on-site before serving directly from the tanks.
Owner John Lechlitner and brewmaster Brian Watson say that the beers were developed with local tastes in mind, and customer feedback will be taken into account when creating future brands and seasonal options.