Facebook Button Twitter Button YouTube Button Flickr Button Pinterest Button
Beer Advocate
Untappd
Rate Beer


ACADEMY BEERS


At the Beer Academy our original hand-crafted beers are made in our small-batch brewery
with passion and pride, from grain to glass. Our focus is on brewing traditional
and innovative Ale and Lager styles, for the love of beer. As new recipes and batches are
brewed you will see all of the details listed in each beer's page. Cheers!


BREWING PROCESS


In our lovingly restored brewery we blend malted barley, grains, hops, water and yeast
with traditional brewing techniques to create flavourful craft beers. We brew for the
love of beer, to celebrate the world of flavourful Ales and Lagers and to showcase the
ingredients we use. Whether brewing classic styles or reinventing them, our focus on quality,
craftsmanship, and safety is always paramount.


SPECIALTY GLASSWARE


In our lovingly restored brewery we blend malted barley, grains, hops, water and yeast
with traditional brewing techniques to create flavourful craft beers. We brew for the
love of beer, to celebrate the world of flavourful Ales and Lagers and to showcase the
ingredients we use. Whether brewing classic styles or reinventing them, our focus on quality,
craftsmanship, and safety is always paramount.









1 MILLING.

Malted barley is gently crushed in our mill and then added to the mash tun by gravity.


2 MASHING.

Milled malted barley and purified hot water combine as they enter the tun. The hot water, or brewing liquor, activates enzymes that convert malt starches into fermentable sugars.


3 LAUTERING.

Our mash tun is specially designed to separate the sweet, malty liquid, called wort (pronounced wert) from the hot porridge-like mash. To extract as much of the malt flavours, colours and aromas as possible, we wash (or sparge) the grains with hot water as the wort is pumped across to the kettle.


4 THE BOIL.

We boil the wort in the brew kettle for around 90 minutes. This is when we add hops to boost flavours and aromas and to contribute to a beer’s unmistakable bitterness.


5 WHIRLPOOLING.

The boiled wort is whirlpooled inside the kettle for 10-20 minutes. This allows the spent hops (trub) to collect at the bottom so we can remove them.


6 COOLING.

The hot, hopped wort is pumped through our wort chiller and rapidly cooled to room temperature while being transferred to our fermenters.


7 FERMENTATION.

As we fill the fermenter, we add brewing yeast. The yeast consumes the sugars in the wort and produces alcohol, flavours and carbon dioxide. On average, our ales take three to five days to ferment. Lagers can take 5 to 7 days or more.


8 AGING.

We transfer the fermented beer downstairs to our aging tanks. Aging allows our brewmaster’s carefully crafted aromas and flavours to fully develop. We age our ales and lagers for up to four weeks.


9 PACKAGING.

The beer is ready to be sipped, savoured, analyzed and enjoyed. We package our beer in-house in bottles, growlers, and kegs.




CHEERS!

Stop by our Tasting Room to sample our small-batch artisanal ales on tap, or pick some up to enjoy at home.

FROM GRAIN TO GLASS

FROM GRAIN TO GLASS

Maltsters, hop and barley growers, chemists, brewers, and artists have been working for thousands of years to perfect the world’s favourite libation.
By the time that delicious brew rouses your palate it has journeyed from the field to the brewmaster’s imagination, through the brewery’s precise fermentation and ageing process, and then is carefully packaged. But all the hard work and artistry expended to craft an artisanal beer would be nothing without the perfect glassware to enjoy it in.
At the Beer Academy, our specialty beer glassware is the means by which you and your senses can savour your pint and all of its wonderful characteristics. In fact, the right glass accentuates them.

Appearance - the way the brewmaster intended you to see it
Aroma - that tickles and excites your nose, enticing memories and temping thirst
Flavour – that highlights the carefully constructed nuances of the brew with purpose
Feeling – the sense of empowerment, both in your hand and on your palate
Personality – that is embodied by the perfect beer in the perfect glass

Every beer has its own purpose and character. Hundreds of styles and thousands of interpretations create a plethora of aromas, flavours, textures and personalities. The best glass is the one that helps complete your beer’s journey from grain to palate with a vivid, unforgettable experience.

NUCLEATED GLASSWARE

NUCLEATED GLASSWARE

Within your glass, the brewmaster’s magic continues through the science of nucleation. This extremely localized, thermodynamic phenomenon occurs when the beer’s carbon dioxide comes into contact with a non-uniform surface within an otherwise smooth and beer-clean glass. All of the Beer Academy’s specialty beer glasses have nucleation sites, which are the dotted circles laser-etched into the base. The result of this science is a consistent stream of C02 from the base of the glass to the surface, which helps sustain the head (which keeps harmful oxygen away from the beer) and elevates aromas.

THE PROPER POUR

THE PROPER POUR

Before pouring your specialty beer, make sure the glass has been thoroughly cleaned with hot water and a fragrance-free detergent and then rinsed with cold water. Tilt the glass at a 45-degree angle and gently pour your beer down the side of the glass. Do not let the mouth of the bottle touch the glass. When the beer level reaches the halfway point, gradually tilt the glass upright and allow a large, two or three-inch foam to build. Take your time during the pour for best results and, remember, practice makes perfect.

STORING BEER GLASSES

STORING BEER GLASSES

Your specialty beer glassware should be cleaned thoroughly and stored upside down on a vented hard rubber matt. This allows for the glass to dry completely, while preventing airborne dust, bacteria and other harmful trespassers from getting inside. Specialty beer glassware should never be stacked; stacking can cause permanent damage to the inside surface and weaken its structural rigidity, as well as create pits that can trap and grow bacteria.



Beer Advocate
Untappd
Rate Beer


The Beer Academy will be closed on December 31, 2014 for renovations.
We have big plans for the space and will be re-opening with a new and exciting beer experience in the fall of 2015.

Thanks for your patronage over the last 2 years and please continue to follow us on our social channels for updates and announcements on the new concept.

For all customer inquiries including redemption of Gift Certificates please contact Richard Beer 416-601-3185 or Richard.Beer@sixpints.com