On March 7, the next chapter in the storied, sudsy history of the 75 Victoria Street building (former home of the Beer Academy, and Duggan’s and Denison’s breweries) will unfold with Batch, a 2,500-square-foot “gastrobrewery” from the Molson-owned Creemore Springs. Small-batch beer will be made on site by brewmaster Andrew Bartle, who previously worked at Collingwood’s Northwinds Brewhouse. The initial lineup—a pale ale, a cream ale, a witbier, a porter and an IPA—will include a rotating selection of seasonal offerings, as well as a few guest taps.
Chef Ben Heaton (The Grove, Citta) designed the menu of comfort-food classics, including a lamb burger, pulled brisket flatbread, house-made German bratwurst and a daily selection of pies (of the dessert variety). The new place will also have a retail shop selling swag, Creemore Springs brews and Batch beer to-go.