By Staff
July 17th, 2017
BURLINGTON, ON
If it’s a good thing – keep on doing it – in even more places than you did before.
John Romano, who created Nickel Brook Brewing in 2005 announced plans earlier this month to build a new facility to allow for the continued growth of their core and specialty brands.
John Romano places bottles in place on the bottling machine for his Nickel Brook beer brewed at Better Bitters in Burlington . Photo Cathie Coward
The decision to build a new, state-of-the-art brewery is a result of Nickel Brook’s exponential growth, with sales doubling every year since 2012. This new facility is planned for the Niagara wine region, while still maintaining the Funk lab facility in Burlington.
Nickel Brook expanded operations to Hamilton, when they co-opened the Arts and Science Brewery with Collective Arts Brewing in 2013.
With the move to this new facility, Nickel Brook will be moving out of the current Hamilton facility, selling its stake in Arts & Science to Collective Arts.
Nickel Brook will continue to brew its core brands and seasonal beers in Hamilton for the next two years while the new facility is constructed.
Ryan Morrow will remain on as Nickel Brook’s Brew Master, and Patrick Howell will continue as the Head of Barrel Management.
The company is also expanding its award-winning barrel-ageing program, and to bring in new tools and technologies that will allow its brewing team to explore new possibilities in craft brewing.
“The new brewery we’ve envisioned is going to be a place where people will want to spend the day, and where we can brew even more exciting beers than we’re already making” said President John Romano. “The Arts & Science partnership was a good way for both us and Collective Arts to expand production capacity, but our long term vision is to offer customers a full craft experience where they can enjoy fresh Nickel Brook beer along with amazing food, education, events and more. This facility will allow for all of that.”
While still in the early stages, the team has plans for a sizeable barrel room, separate funk and ‘clean’ facilities, foeders, a proper tap room and events space, restaurant and more.
