B R E W E RY
feet. This space will increase the brewers
warehousing and production areas, expand
the retail store and house a new tasting
room and small-batch brewhouse.
“We are a single-source facility with
the ability to brew, make blended products
(ready-to-drink coolers) and ciders.
We package cans, bottles and kegs in this
location,” Tabata said. “This is also our
central distribution location and we’re
fully integrated.”
As part of its transformation, Waterloo
Brewing has been making significant
investments in state-of-the-art production
equipment. Tabata said the company now
has a brewing and blending capacity of
675,000 hectolitres per year and increased
yearly capacities in the areas of canning
(450,000 hl), bottling (400,000 hl) and kegging
(65,000 hl).
Croft notes that since the company is
much larger than a traditional craft brewery
operation, there are some unique ways in
which Waterloo Brewing operates. “In the
craft premium business, we compete with
other small craft brewers to some degree,
but we also have a portfolio that competes
with large national brewers,” Croft said. “No
matter what the size of your craft brewery
is, you’ve got to start with the consumer. I
think you must understand what the consumer
is looking for and then try to deliver.
Once we have an idea, we take the time to
make sure we validate it with the consumer
before we launch a brand.”
Recipe creation is another aspect of
Waterloo Brewing’s operation that’s unique
because of its size compared to the average
craft brewer. As Tabata notes, they are able
to have a more involved process.
“It’s a joint effort to develop a recipe
and it starts with an idea and asking, ‘How
do we get to this idea?’” Tabata said. “When
we discuss the flavour, we go into detail in
terms of the aroma we’re looking for, the
bitterness, and the colour. It requires active
involvement from the brewmaster and people
on the operations side, as well as people
on the sales and marketing side in terms of
brand development.
“The next step involves giving this
information to our brewing department
as a whole. A trial of our new flavour is
brewed, and we allow everyone in our organization
to taste and test it. If it’s not perfect,
we modify the recipe and try it again
until we have the flavour profile we’re really
looking for. It’s a long process, but you know
you can’t compromise on product quality.
Exterior of Waterloo Brewing’s facilities
SUMMER 2019 § POURED CANADA § 23
/taphandlestogo.com
