It’s Matt Santagapita, Santa Knows Best,
and for this week’s #BusinessOfTheWeek episode, we’re down here with Dave, one of the
co-founders of Forked River Brewing Company. – Dave thanks for having us.
– No problem, my pleasure. And today we’re going to explore one of
their summer beers, Mojo. Dave, tell us about – Who’s Dave? An engineer by trade kind of was in automotive, ultimately
got out of that and into beverage R&D. More importantly, a home brewer. Started home brewing about 14 years ago kind of thing, just at home as a hobby. So when did you start Forked River? Around 2012, I knew Steve and Andrew
through brewing with them, we’re like, ‘alright we have a unique talent that we can make good beer, let’s open a brewery and take kind of control of our futures’. So 2012 we started planning,
2013 we opened the doors. Before we opened, it had been about 15 years since there was an operating craft brewery in the city. And what are we drinking today?
We got Mojo Rhubarb Wheat Ale. Mojo Rhubarb Wheat, it’s our summer seasonal.
It’s our first product we started rolling out into cans. So it’s a little bit lighter, little under 5%,
half Canadian barley, half Canadian wheat. Locally sourced, cold-pressed rhubarb juice. What’s more Ontario than rhubarb? We kind of joke it’s a ‘patio pounder’, it’s really crushable. You’know it’s the kind of thing, on a hot day, just perfect. It’s really good. Pick some up for the summer guys,
honestly this is absolutely delicious. Where did the name Forked River come from?
Like explain that a bit. Yeah, I’m from London, High School in London, University in London. Steve and Andrew are both
University of Western grads as well. So we all have strong ties to the city and we kind of want to play – a lot of people
don’t necessarily realize the strong brewing background in London, with obviously
Labatt’s is here, but even Carling, They were both founded, basically at
the forks of the Thames. So we thought, Forked River,
you’know plays homage to kind of historical link. I guess, how many types
of beers have you guys made? Along the wall there, there’s basically every beer we’ve ever brewed so I kind of lost track. Like we have seasonals like our Mojo, the fall we have a coffee porter.
So it’s cool, it’s a stimulant and depressant – Yep
– at the same time so they’re even steven, which is good. And then we have some special beers in the fall and Christmas – winter time kind of thing. So what do you guys do differently than other craft brewers or even,
I guess the big guys? From crushing the grains through to
packaging in cans, kegs, bottles, everything’s done in-house.
– Really? We probably take a very scientific
approach as an engineer, Steven and Andrew are both Masters
and PhDs and microbiology. So we do a lot of, sort of the background quality checks and stuff to make sure it’s good beer. So it’s not just a bunch of guys who want to make beer. It’s a little more than that, there’s a science behind it. There’s an old saying that, ‘artists make wine
because it changes from year-to-year, it was a good year for grapes
a bad year, engineers make beer because it’s got to taste the same every time’. But again traditional methods you’know, we’re not putting fillers or additives or preservatives. A lot of our beers aren’t aren’t filtered,
none of them are pasteurized. If I was walking down the road, came past your place, walked in, what beer should I try? A lot of people in the city aren’t really
familiar with sour beers. So most of these barrels all have bacteria to acidify and sour and create flavours, not something that’s traditionally been done in the city. Very different though, if somebody comes in and try something and ‘wow
it’s really acidic, that’s bright, there’s acidity’. It gets into a sort of a beer-wine hybrid. So Dave what are some misconceptions that people have around
craft beers? It’s either too bitter, too strong, too high alcohol or you’know that they don’t do lagers, it’s like, well, we have some lagers. It’s not for everybody, then we try to do you’know, from really approachable, we
kind of joke ‘gateway craft beer’ that’s where you can come in here, we
have 8-10 taps running. You can try some different stuff.
You can try it before you buy it. You can sit down have a beer, have a
flight and then walk away hopefully with some great beer and great stories. – Cheers.
– Cheers. Hey, it’s Matt Santagapita, Santa Knows Best,
this has been another episode of our #BusinessOfTheWeek,
and we’ve been down here at Forked River Brewing Company with Dave,
one of the co-founders. Dave thank you very much for having us
this has been a lot of fun. – My pleasure, thanks.
– Thank you.