THUNDER BAY -- What began as a basement brewing experiment between friends is about to become a commercial craft brewery for profit.
For the last three years, George Renner and Jon Kivinen have been toying with their home brew, testing their product on the palates of their friends. The will to do that better led to more expensive gear and before they knew it, they were taking the plunge into business.
"We kind of wanted to switch over to a lot more expensive setup and we thought, if we go commercial we can buy all the things we want and we won't have to cut any corners,'" Renner said.
"So we got to the point where we were either going to expand into a really cool home-brew setup or we’d build an actual brewery."
In that spirit of adventure, The Dawson Trail Craft Brewery was born. The pioneer path through Northwestern Ontario is akin to the discovery the pair are undergoing.
Renner has leaned to the dark side in his own brewing, specializing in reds and aspiring to perfect a stout. Although hoppy craft ales are beginning to fall from the crest of fashion, he accepts the challenge of bringing them back because he describes them as "gateway beers" to the burgeoning craft scene.
"I like the idea of making beers that not everyone's going to like," he said.
"Fortunately, we don't have the setup where we need to make a beer that a million people like. We can make a beer that a few thousand people love."
The first commercial beers to be sold in kegs, growlers and bottles are expected to pass through the double-batched 350 L brewing system in December.
Dawson Trail is approaching City Council on Monday to get a liquor license for the brewery's storefront. Similar to the wineries and breweries of Southern Ontario, Renner said the intimacy of having a beer with the person who brewed it can go miles toward brand loyalty and product experience.
Even more important to him, the feedback can go back into the brewing process and keep improving the taste.
"We're not planning on running a full-on bar in here but just the idea of seeing able to serve people a beer and talking to them about it instead of serving a two-ounce sipper cup and then they either have to buy something or get out."
