The Food and Beverage (FAB) Region partners are pleased to announce a new video series showcasing four craft brewers in their region – 555 Brewing Co., Bancroft Brewing Co., The Napanee Beer Company and Wolfe Island Spring Craft Brewery. The videos may be viewed here. The goal of the video series is to raise awareness of the FAB Region through profiling some emerging craft breweries.
In late 2013, in anticipation of the craft brewery boom,the FAB team developed a downloadable handbook on “How to Start A Craft Brewery” as a way to offer supporting resources to aspiring craft brewers and to generate leads and interest in the region. The videos are yet another tool the team has created to support startups. In their interviews, the brewers provide advice to new brewers, discuss what they would do differently, the most difficult obstacles they faced when starting out and where they see the industry going.
Ontario’s Food and Beverage (FAB) Region is an investment marketing partnership structured to attract and grow small scale (artisanal) food and beverage businesses. The partners are the Frontenac Community Futures Development Corporation (CFDC) and the Counties of Hastings, Prince Edward, and Lennox and Addington. The partners strategically focused on craft brewing in 2013 based on both the region’s agricultural and tourism strengths and growth in the sector. Now today, with over 20 breweries and counting, the economic development offices have proved an excellent resource for new business inquiries and those looking to start a craft brewery. This initiative has been supported by the Frontenac CFDC, the Counties of Hastings, Prince Edward and Lennox and Addington and the Community Futures of North and Central Hastings and South Algonquin.
For more information contact
Trevor Crowe, Prince Edward County 613.476.2148 ext: 2504 TCrowe@pecounty.on.ca
Stephen Paul, County of Lennox and Addington 613-354-4883 ext 3234 or email@example.com
Andrew Redden, County of Hastings 613.966.6712 ext. 4011 firstname.lastname@example.org
Anne Prichard, Frontenac Community Futures Development Corporation 613-372-1414 Ext. 204 or email@example.com
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For more information contact
613-372-1414 Ext 204
Kathie, Francis, Patrick and Olivia Groenewegen are the owners of Limestone Organic Creamery in Elginburg, Ontario, which has become a leader in on-farm retail operation and home delivery service. The owners have successfully created a traditional and professional look to their marketing and packaging that captures the essence of their products – this includes everything from the reusable glass bottle to the porch box to the home delivery vehicle. Their retail store also conveys that same image and they are known for their excellent and friendly service. Entrepreneur of the Year – Limestone Organic Creamery
A marriage made in heaven.
Combining single origin chocolate sourced from the highest quality cocoa beans available and single malt whisky from selected distilleries will be the biggest taste explosion one can have. This combination opens a floodgate of flavours!
The Oban 14 combined with the Cru Sauvage will do this justice. It is recommended to follow a certain procedure to get the best sensuous delight possible.
First, break off a small piece of chocolate. By doing so, you will hear a “snap,” a breaking of the chocolate. The snap becomes more distinctive with the increase of the cacao content in the chocolate. The sound also reveals the fine-ness and structure of the chocolate. Then rub a piece of chocolate between the thumb and index finger. The chocolate will melt and release aroma components. Put the chocolate in your mouth and let it melt on your tongue. Close your eyes and take in the diversity of the aromas. Now take a small sip of whisky and let the flavours combine in your mouth. It will give you a sensation that everyone would describe differently. I let the individual decide whatever description comes to their mind. (Just ensure there are no children around when you express yourself!)
The Oban 14 originates from one of the smaller distilleries in the Scottish Highlands. This beautiful scotch presents a magnificent balance between malt and peat. Flavours of pears, sea salt, heather, toasted barley, and a touch of earthy peat smoke make this one a favorite, from novices to experts alike.
The Cru Sauvage Chocolate is made with 68% cocoa mass from wild cocoa beans that come from the Amazon region of Beni, Bolivia. The substantial and harmonious cocoa flavors of the Cru Sauvage are well complemented with the freshness of the lemon and the fruitiness of the grapefruit. The traditional gentle processing method (60 hours conching) unfolds the intense dried prune bouquet and vanilla in its most exquisite way. The exceptionally pleasant fruit acidity and the long-lasting ending make the Cru Sauvage with its cocoa content of 68% a unique culinary experience.
Another perfect match would be the Grand Cru Arriba 72% – 72h chocolate with the TE BHEAG (Chey Vek) Scotch Whisky.
The Arriba 72% – 72h Grand Cru couverture is made of “Nacional” noble cacao Arriba from the region Esmeraldas, Ecuador
The cacao flavour is enhanced through the intensive coffee and liquorice notes making Arriba an unforgettable experience for the senses. The traditional, gentle processing method (72 hours conching) develops a powerful prune bouquet, which finishes with a light, almost flowery black currant note.
Té Bheag (pronounced chey vek) is unchilfiltered to preserve and accentuate the flavours. Owners Pràban na Linne are said to be the pioneers of this increasingly common practice. Té Bheag’s blend is derived from 8-11 year old malts from Islay, Highland and Speyside. It has the richness of toffee and the peaty character goes along well with its aromas of hay, honey and warm pear.
If you have questions about pairings with chocolate please contact Ludwig at firstname.lastname@example.org or http://finechocolate.ca/home. He will be attending the Perth Autumn Studio Tour on the Thanksgiving weekend and will be located at #3. Click to view map.
What do you do when an idea pans out? Enjoy it. Things are good at Limestone Creamery. As a pilot project for the Ontario dairy industry it has been a singular success that is now being looked at as a potential model for other locations around the province. The idea of building a small dairy processing plant located on a dairy farm, producing milk and cream and butter within sight of the cattle in fields, and selling the products at the same location and offering old-style milk delivery to the countryside and a nearby city can work.
The Groenewegen family, who live and farm on Sydenham Road north of Eginburg in South Frontenac, have made it happen. More importantly they have completed a transition from a traditional dairy farm to the kind of operation that the local food and food sustainability movement has embraced. All without changing the way they operate as a family farm.
Francis Groenewegen’s family had been dairy farmers in Holland and Canada, and own farm property near Harrowsmith. Kathie was raised on the farm where they live and work, which her parents bought in 1967. They decided to make the transition to organic dairy production and started making that transition in the late 1990s. They have now been fully organic for 15 years. They joined a number of other farmers from the surrounding area under the brand of Organic Meadow.
“One part of the change over time has been that we don’t push our milk cows to produce so much. They get some grain but are mostly grass fed. We find they are healthier and we can milk them until they are older; many of our milk cows are in their teens,” said Kathie Groenewegen in explaining how they really have not looked back from making the change.
“And the soil is better than it has ever been. This being the International Year of Soil it is important to mention that. Seeing improvement in the soil is pretty important to us, and since we are lucky enough to have our children working with us, it makes us feel we are building a future on this land, not just taking from it,”said Kathie Groenewegen when interviewed in the porch in front of the Limestone Creamery Farm store.
Daughter Olivia manages the farm store and son Patrick runs the processing equipment, while Kathie and Francis run the farm, but they all pitch in where they have to, and there are also four full-time and six parttime employees working in the business.
With support from OMAFRA (Ontario Ministry of Agriculture, Food, and Rural Affairs), National Farmers’ Union Local 317, and the Frontenac CFDC, Limestone Creamery started up their full service operation three years ago.
“Our business plan was based on us being able to sell half the milk we produce, and we are now selling just about all of it. We do 360 home deliveries, which is a lot, and through the store we sell products from some very good local farms. It’s been pretty exciting, and very busy,” said Kathie.
One part of the mandate of Limestone Creamery is to participate in the rebuilding of the local food system and the infrastructure that is necessary to support it. The processing plant itself enhances the local food infrastructure. At first it was also used by Organic Meadow to process the milk for the co-op, but Organic Meadow has built their own, so now there are two small local processors where there were none before. In the store, they carry cheese: Glengarry cheese (recent winner of a world cheese award), Gun Hill cheese from Western Ontario, and Bushgarden Cheese from Elgin.
Limestone Creamery has also been going to the Sunday Local market at the Memorial Centre in Kingston and has developed connections with a whole community of young farmers in the area.
“It’s really nice to see all that is going on, all these young farmers coming and working very hard to grow food. We like being a part of it.”
Limestone Creamery sells skim, 1%, 2% and whole milk, and they also carry non-homogenized milk, 3.8% chocolate milk, fresh churned salted and un-salted butter, half and half, whipping cream, and more.
Specialty products include Spring butter, and at Christmas time, Egg Nog, which everyone around loves. In the future they may start making Buttermilk, and perhaps some fresh cheese. The store also carries their own Hereford beef, Whitall baked goods, Freedom Farm and Patchwork Garden vegetables and much more.
Among those who have helped the Groenwegens along the way, the Frontenac CFDC has provided grants for the purchase of specific pieces of equipment through the Eastern Ontario Development Program (EODP), some money through loans, as well as encouragement and advice.
“They have supported us from the start,” said Kathie, “and still do today.” The next step for Limestone Creamery – and it is one they are already engaged in – is managing growth and capacity. Our goal has always been to run a family farm, and to keep it to a size that is manageable for ourselves and the land that we farm. We won’t grow beyond that.”
Article by Jeff Green, The Frontenac News
(Original article published in the Frontenac CFDC Summer 2015 newsletter)
Limestone Organic Creamery is dedicated to providing fresh, nutritious organic dairy and whole foods to their customers. As a result of their efforts, Limestone Organic Creamery was recently recognized by the Organic Council of Ontario.
In it’s fifth year of celebrating excellence in Ontario’s organic sector, the Ontario Organic Awards was held on April 24th 2015 in Waterloo, Ontario. The awards recognize and celebrate innovation in organic agriculture in Ontario. Awards are given to individuals and businesses which show consistent pioneering efforts within Ontario’s organic sector.
Congratulations to owners Grancis and Kathie Groenewegen!
View all the awards here.
Henderson Farms is a business that springs directly from the old farm tradition of making jams and jellies throughout the year as fruits come into season.
The family farmhouse on Wolfe Island is where Robert Henderson makes all of his products in small batches, and although he uses stainless steel and modern sterilizations techniques in the process of making his award winning products, not much else is different than the way jam and jelly was made on the farm by his mother. In fact, until quite recently his mother did all the jarring for the company.
While the fresh figs and Seville oranges in some Henderson products are not produced on Wolfe Island, other ingredients are still grown on the family farm, just as they were when the company started up in the late 1980’s. “We started out doing organic gardening on the farm, got into jams and jellies to use up leftover fruit, and the jam business took over,” is how Robert Henderson describes how the business developed.
Oh, and there was, and is, a lot of work involved as well. The rhubarb patch at Henderson Farms is a 1/4 of an acre in size, which is a lot of rhubarb, and the rhubarb must be picked, cleaned, cut up and cooked or frozen immediately to be made into Rhubarb Fig Marmalade or Strawberry Rhubarb jam. Not only are the products all made by hand in small batches, but new products are introduced annually to keep the business moving forward and provide a challenge as well.
“It is not just a matter of making something new, it has to be good. That takes trial and error,” said Robert. The newest products on the list are Pear and Raspberry jam, and Garlic Scape Jelly, joining such perennial favourites such as Ginger, Wild blueberry, and Strawberry Jam; Apricot Jalapeno, Lime, Mint, and Wild Dandelion Wine Jelly; and Orange and Lemon and Seville Orange Marmalade.
Then there is the matter of sales. Henderson farms maintains a stall in the Kingston market, here they sell baked goods, cut flowers in the summer and other farm products in addition to jams and jellies. Two years ago, Robert starting making Dairy-free Sorbets forsale at the market in the summertime. They also participate in some small and some very large craft and other shows throughout the province, as well as selling in fine food stores in Ontario and Quebec.
Although the business has grown over the years, it is still very much a family run operation. Robert’s brother works with him full time, his sister on a part-time basis, and his mother is still involved, and even elements such as the design of the labels is done by a cousin, who it turns out is a graphic designer.
In fact, it’s been 20 years since the labels were designed, which is hard to believe because they still have a contemporary feel, and the effect was instant and long lasting. “As soon as we put the new labels on the jars, our sales doubled, and we haven’t looked back,” said Robert. Plans are coming together for Afternoon Teas this summer on the farm in Wolfe Island, as an additional part of the business.
Even with the track record of Henderson Jams and Jellies and legions of customers from across the Province and beyond, it is always necessary to move forward, introduce new products and new ways of marketing, and Frontenac CFDC has helped along the way with advice and loans. “The CFDC has helped with a loan when I re-did the kitchen a few years ago, and I have participated in workshops as well. They’ve been very helpful,” Robert said.
Article by Jeff Green, The Frontenac News
Frontenac CFDC is a non-profit organization offering free business advice and commercial financing to entrepreneurs and those looking to start a business in the Frontenacs and supports community based projects. Click for information.
While many people instinctively think of pairing chocolate and wine, we wanted to learn more about pairing craft beer with chocolate. Earlier this week we asked local chocolate specialist, Ludwig Ratzinger of Fine Chocolate By Ludwig, about pairing his chocolate with craft beer. Here’s what Ludwig had to say. Cheers!
There are two varieties of my chocolate that would pair well with dark beer. Both of these chocolates pair nicely with Beau’s Tom Green Milk Stout or with Ashton Brewing Company’s Vanilla Stout.
1. Maracaibo Clasificado 65%
The Maracaibo Clasificado 65% couverture was named the best couverture by the Italian Pastry Academy. A pure Grand Cru Chocolate made of Criollo beans from Sur del Lago, Maracaibo, Venezuela. It has aromas of coffee and plum and notes of orange blossom, cinnamon and raisin. Read more!
2. Cru Sauvage 68%
Cru Sauvage made with 68% cocoa mass from wild cocoa beans come from the Amazon region of Beni, Bolivia. The substantial and harmonious cocoa flavors of the Cru Sauvage are well complemented with the freshness of the lemon and the fruitiness of the grapefruit. The traditional gentle processing method (60 hours conching) unfolds the intense dried prune bouquet and vanilla in its most exquisite way. The exceptionally pleasant fruit acidity and the long-lasting ending make the Cru Sauvage with its cocoa content of 68% a unique culinary experience. Read more!
Our FAB Region is pleased to be home to the Hastings County Beer Festival! Coming soon on October 13, your admission ticket will provide you with all the food, beer, wine, cheese, cider and more… …all the samples you can handle! There will also be expert brewing demonstrations and live entertainment from some Juno Award winning musicians. That’s a steal for only $40!!!
It’s held at the Farmtown Park again in Stirling (formerly the Agricultural Museum at the Fairgrounds). Those who attended last year were ecstatic and can’t wait for this year’s rendition.
For those who live in the Belleville area, shuttle buses will be available as per the poster at left (click poster to enlarge).
As always, visit www.hastingsbeerfestival.ca for the latest information and to purchase your tickets online.
The Ontario Government issued a news release today stating that the LCBO is enjoying the most successful year in its history, helping to create jobs through promoting Ontario’s wine and beer industries.
Through campaigns such as I Love Canada and goLOCAL sales of local beer and wine are increasing and customers are engaged by taking pride in supporting local producers. In 2011-12:
- Sales from Ontario Craft Brewers led all product segments with almost 45 per cent growth as more consumers chose to “go local” with Ontario craft beers because of their premium quality and distinctive styles.
- Sales of VQA table wines increased by nine per cent, reaching almost $106 million. Since 2006-07, sales of Ontario VQA wines have more than doubled, thanks to the craftsmanship of Ontario winemakers who produce high-quality, award-winning products.
- Interest in premium wine and spirits continues to grow as VINTAGES releases some 6,000 products a year (120 to 150 new products are released every two weeks).
The message from all of these stats is that local Ontario craft beer and wine sales are increasing. What a great opportunity to invest now and open your brewery or winery in our FAB Region! We can help… contact us today!
The Brewer’s Plate is coming up soon on April 18th! This year it’s taking place at Roy Thomson Hall in downtown Toronto and doors open at 6:30pm. We’ll be there with Barley Days Brewery distributing some of their delicious local brews, and we’re pairing it with Wilton Cheese Curd! Stop by and say hello and learn more about our FAB Region!
Here’s a video featuring last year’s event to wet your appetite!