Events

Wednesdays & Thursdays: Spanish-Style Happy Hour - 4-7 p.m. 

We’re excited to introduce a Spanish-style happy hour in our Dundas taproom every Wednesday and Thursday* from 4-7 p.m.

Chef Mitch has prepared a pintxos menu with bite-sized morsels that not only pair with our beer, but also our growing list of natural wines.

This week, we’ll be featuring RR81’s Mista Vineyard Riesling and "Stacked" Solera Amphora Rotburger for just $10 a glass. To pair, we’ll be serving:

Blistered Shishito & Manchego – $2/piece
Nduja & Focaccia – $3/piece
Smoked Sausage & Halloumi Skewer – $4/piece
Aji Amarillo & Garlic Shrimp – $6/piece

Join us at the bar for a bite, beer or wine, and plan to stay for dinner. Make a reservation. 

*Our taproom kitchen will be closed April 3 to prep for The Butcher & The Brewer's Dinner. 

Thursday, April 3: The Butcher & The Brewer's Dinner - 6:30 p.m. 

We are thrilled to welcome Jamie Waldron of J. Waldron Butchers to our Dundas taproom for the Butcher & the Brewer’s Dinner. The menu includes the following beer and food pairings by Barrel Heart brewer Mark Horsley and chef Mitchell Gatschuff. 

Welcome Beer
Feral Heart Farmhouse Lager

J. Waldron Butchers’ Pâté en Croute
Spring salad with arugula, pickled pearl onion, peas, carrot, dijon vinaigrette
Darling Elderberries, aged saison on elderberries

Bone-in Roasted Perth Pork Loin
Pickled apple, beer-braised cabbage, beet ketchup
Peaches High on Summertide, aged sasion on peaches

Dark Chocolate Ganache
Brioche and bacon crust, flaky sea salt, dehydrated strawberry powder
Blackcurrants for Bells, aged saison on blackcurrants

Jamie has been a champion of whole-animal butchery for as long as we can remember. Like us, his products celebrate ingredients from small-scale Ontario farmers, and we couldn’t be happier to combine our crafts for the Butcher & Brewer’s Dinner. 

Tickets are $95 per person, and seating is limited. PURCHASE TICKETS.