Saturdays are days of errand-running, chore catch-up, and general recovery. Any other Saturday would have been passed with grocery store runs, editing, and badminton, but this was an exception. Cameron's Brewing Company solely held its brewery tours on Saturdays, since other times fell within periods of active operation.
The idea had surfaced over a month ago - shortly after I had been graced with the fresh, clean flavours of the award-winning Captain's Log lager - but it wasn't until Easter weekend when I finally resolved to reach out to implore for further details.
Cameron's Brewing was quick to respond to my message: Three tours were available on Saturday afternoons at 1 PM, 2 PM, and 3 PM, all of which incorporated a guided facility walkthrough and a "predetermined tasting". Prices commenced at ten dollars per person (the "Signature Tour"), then gradually increased with the inclusion of a 4-Pack Brewmaster's Selection (the twenty-dollar "Brewmaster") and souvenir t-shirt (the thirty-dollar "Souvenir").
Most appealing to me was the Brewmaster Tour, for it was guaranteed to enable a taste of the local brewery's 12 Mile IPL - a variety I had struggled to secure at my local Loblaws.
Cameron's Brewing was quick to respond to my message: Three tours were available on Saturday afternoons at 1 PM, 2 PM, and 3 PM, all of which incorporated a guided facility walkthrough and a "predetermined tasting". Prices commenced at ten dollars per person (the "Signature Tour"), then gradually increased with the inclusion of a 4-Pack Brewmaster's Selection (the twenty-dollar "Brewmaster") and souvenir t-shirt (the thirty-dollar "Souvenir").
Most appealing to me was the Brewmaster Tour, for it was guaranteed to enable a taste of the local brewery's 12 Mile IPL - a variety I had struggled to secure at my local Loblaws.
The location was close to home and relatively easy to find. Open doors welcomed us into the establishment, where we were greeted by two friendly staff members, a colourful chalkboard wall, monogrammed merchandise, as well as several stools for the enjoyment of alcoholic beverages. A single bathroom stall was also available for customer use; found within it were more chalk-made designs, in addition to a bucket of the limestone instruments such that visitors could append their own contribution.
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Leading the tour was the nephew of Cameron's very own brewmaster. A couple joined us on the short excursion, and all guests were provided twelve-ounce cups of either First Light or Captain's Log prior to commencement. It was at this point that I regretted consuming nothing more than a measly bowl of oatmeal.
We navigated around the machinery, all while learning about the various stages of beer production. Our guide also made us aware of the primary constituents of the process: water, barley, yeast, and hops. A handy chart of malt varieties enabled one to make the connection between sight and taste.
View the full album HERE !
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Some statistics and scientific background later, we were gestured towards a different section of the plant. Cans, packaging apparatus, and seasonal production equipment were found here.
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Concluding the tour was a brief introduction to the bourbon barrels (sourced from Kentucky) used for barley wine and small batch series. The tour loop terminated in an office area, which then connected back to the entrance and bar area.
A flight of four beers were then bestowed upon us to enjoy. From lightest to darkest were: Captain's Log (Lager), Cosmic (Cream Ale), 12 Mile (India Pale Lager), and Ambear (Red Ale).
Amongst the quad, 12 Mile was the single specimen whose presence I had yet to be graced with. It was the first cup I darted for, and, might I declare, I was seriously impressed. Retaining the no-nonsense bitterness of an IPA yet possessing the refreshing properties of pale lager, it hopped back and forth between the lines of a glamping-ready, late afternoon drink and fizzy post-supper pick-me-up. Undeniably unique, this was, unsurprisingly, my favourite of the flight.
Captain's Log, Ambear, and Cosmic fell into 2nd, 3rd, and 4th places respectively.
Captain's Log, Ambear, and Cosmic fell into 2nd, 3rd, and 4th places respectively.
Marked by the disappearance of my second cup was the crippling reminder that food before drinks was not an option. A bag of Neal Brothers baked pretzels set us back five dollars.
Heavy rainfall awaited us as we dove back into the car in preparation for a late lunch. Feeling mellow but not quite ravenous, I suggested popping in for pizza in Downtown Oakville.
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Lakeshore is renowned for an absence of complimentary parking, though we thankfully managed a spot not too far from the Town Square.
Umbrella-less, the two of us dove across the field with utmost zealousness, skipping over puddles and into 7 Enoteca. We had just began managed our way inside when the host wittingly relayed, "We only have patio seats available."
Umbrella-less, the two of us dove across the field with utmost zealousness, skipping over puddles and into 7 Enoteca. We had just began managed our way inside when the host wittingly relayed, "We only have patio seats available."
We were guided to a cozy booth by the window, where we observed large droplets angrily thumping on the concrete outside while brushing off from our jackets that of our own.
The host and waiter took turns visiting our end of the restaurant, however it was ultimately the host who provided us with the necessary service. For the most part, our waiter was nowhere in sight when needed, whether it be in regards to order placement or water refills.
The host and waiter took turns visiting our end of the restaurant, however it was ultimately the host who provided us with the necessary service. For the most part, our waiter was nowhere in sight when needed, whether it be in regards to order placement or water refills.
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The interior was quite empty given the off-peak dining time, so minimal time passed before both the Grilled Octopus and Palermo were delivered. Had it been near supper time though, I would have easily predicted a more extensive wait.
Garnished with succulent tomato bulbs, lily pad-like greens, and a dollop of citrus aioli, the Grilled Octopus was an appropriately-portioned appetizer that did not fall short of its description. Charred was its exterior, but supple and tender were its internal components. The dish was a phenomenal flare of flavour, with elements such plump baby potatoes and herby salmoriglio (a pesto-like relative?) further elevating its impact. Contained within the shallow clay dish was an enticing combination in constant oscillation between sweet and savoury.
The Palermo, a Napolitan-style pizza topped with airy mascarpone, prosciutto di parma, and fresh figs, was another great item for sharing. The classic pairing of figs and Italian ham was made even more interesting with the addition of slightly softened pistachio nuts and a magnificent drizzle of honey. A crisp, thin crust with chewy edges lent structure and bite.
There was not a single aspect of the meal wherein I failed to find pleasure.
There was not a single aspect of the meal wherein I failed to find pleasure.
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Individual washroom stalls were found towards the back of the restaurant, past the bar area and a toasty fireplace. They were dim, but maintained and furnished to a level reflective of the restaurant's overall aura.
As for the reason behind its name, the number 7 originates from the number of times a pizza is "spread" before baking. I wasn't completely certain of this meaning, since the server did not enunciate his words very well, nor gave any further explanation besides making a spreading/flattening motion with his hands. "Enoteca" refers to winery, carrying both Italian and Greek influences.
Precipitation levels had diminished to a halt by the late afternoon. This gave way to the praising of pretty pink blossoms in the vicinity before retracing our route home.
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