After starting life as a small brewery and pub in downtown Toronto back in April 2012, Bellwoods have become one of the most exciting and ambitious breweries in Canada. Founding duo Mike Clark and Luke Pestl come with an impressive pedigree, having spent several years brewing in the Toronto beer industry to add to the Biochemistry degree and Biochemical Engineering degree they had picked up between them. But they are always learning and their beer has evolved significantly over time, accumulating new layers and threads.

Bellwoods make a variety of bright, fresh, hoppy styles, ranging from aromatic pale ales to fruity Double IPAs, but also put a lot of energy into the creation of farmhouse and wild ales, often utilising various strains of Brettanomyces and bacteria. Their barrel-ageing efforts have resulted in an acclaimed barrel blend series and a number of beers that Mike and Luke view as their most rewarding, displaying complex layers of flavour. Due to finding themselves in the lucky situation of having two brewery locations, they have found room for a new fleet of large foudres, and ample room for stacks of barrels, to continue developing the breadth and volume of beer they produce for years to come.


Tangerine Jelly King, 4.5% dry-hopped Sour with tangerine (vg)

Bellweiser, 4.8% Pilsner (vg)

A Stout We Made (w/Cloudwater), 5.3% Coffee Stout (vg)

Peach White Picket Fence, 5.7% Blended Foeder Saison with peaches (vg)

Bring Out Your Dead, 11% Imperial Stout aged in Cognac barrels (vg)

* (vg) = vegan