At Birroteca, we’ve partnered with Indie Alehouse, a pioneer in the Toronto craft beer scene, on our in-house brewery, beer shop and tasting room. Located on the concourse level, Birroteca by Indie Alehouse features several beers exclusive to Eataly, rotating flavours inspired by seasonal ingredients, and collaborations with Ontario-based brewers. To pair, our chefs have prepared a variety of Italian dishes to enjoy with a craft beer in hand.
MENU
Happy Hour Menu (available weekdays from 3 to 6 p.m.)
HOURS
Monday to Wednesday
12 to 10 p.m.
Thursday to Saturday
12 to 11 p.m.
Sunday
12 to 8 p.m.
MEET INDIE ALEHOUSE
Indie Alehouse is a small, independent craft brewery, making big, flavourful ales in Toronto. Since opening their doors in October 2012, Indie Alehouse has worked to push the boundaries of brewing, making and serving hard-to-find Ales and unique flavours.
Creating a variety of beers exclusive to Eataly, Birroteca by Indie Alehouse will serve everything from Bionda, a traditional Italian pilsner, to Dolce, a tiramisù pastry stout with notes of chocolate, coffee and vanilla. Come down to the Birroteca, located on the concourse level, to try their seasonal flavours inspired by ingredients from our marketplace and stay for a bite to eat!
HOW THE MAGIC HAPPENS
INGREDIENTS
We start with real ingredients – no syrups, corn, rice or low-quality fermentable sugars other brewers may use. We work with fresh, local fruit (or the very best we can find) and spices for an added touch to our flavours.
MILLING
Each of our beers uses a combination of different types of malts that are cracked and mixed to expose the starches. We use a variety of grains as our “Base Malt” which allows us flexibility when it comes to designing new beers with more diverse flavours.
MASHING
We don’t create one-size-fits-all tastes, which means we approach each of our beers differently, using an older, hands-on process than is typically used today. We combine hot water with malt, which is then transformed into wort as a result of the conversion of starches into sugar. The temperature influences the type and quantity of fermentable sugars, which dictates the body and alcoholic content of the beer. This process creates the infusion and subsequent removal of the spent grains.
BOILING
The sweet wort is boiled for at least an hour to concentrate the sugars and flavours. Boiling purifies the liquid and allows us to add other flavourful ingredients, like hops, to make unique, flavourful ales.
FERMENTING
Where the party starts – this is when our beer begins to come alive. We use very specific, often very rare, yeasts for each style of beer (as opposed to a house “strain” that creates the same flavour for all of the beers). The sugars and amino acids are transformed into alcohol, carbon dioxide, and delicious aromas.
CONDITIONING
We wait. The beer is left to mature until we believe the flavour is at its best. This could add weeks to the process, but we let the yeast work on its own schedule, and we won’t sell the beer until it’s perfect. Aging the beer at this stage is the difference between fast beer and good beer.
TAPPING & PACKAGING
All of our beers are unpasteurized, unfiltered, and not chemically treated in any way. Even though that means you’ll have to drink it sooner, it makes a huge difference in the overall flavour and taste. Small batch sizes allow us more freedom to experiment and create unique beers you won’t find anywhere else. This flexibility provides us with the best creative opportunities and provides you with the best beer we can brew.
Salute!
