For John, there is no getting away from the family’s connection to their agricultural roots.

“It’s something your grandfather did, or your father did or even further. For us, it goes back seven generations so there’s a lot of history there,” says John. “When Ken and I were developing what our interests were, we knew we needed to talk to Christian. He’s a Brewmaster with a very, very strong background.”

“The stars literally aligned,” adds Ken.

Soft launching in November 2020, The Paris Beer Company is Paris’ first taproom brewery. Its raison d’etre is its focus on quality beer, and offering a taproom where beer can be sampled and enjoyed with delicious food and great ambiance. 

 “My hope is that they come here for the food, and they come here for the beer. But moreover, to come here because they get a different level of value and satisfaction from knowing our products are grown locally,” Christian said at the time.  

And that’s exactly what the brewery’s burgeoning fanbase experiences as the company’s profile continues to grow. 

 At Paris Beer Co, Christian Riemerschmid Von Der Heide is expressing his creativity through the medium of beer. So when it comes to regular releases, expect beers such as the 6.0% Lazy Dog Heller Bock Festbier, Nith Country Ale, Row 12 (fresh hop) Hopfen Weisse, Head Gate Helles Lager and Tagwerk Smoked Oak Porter.  

 “For me, the main quest in brewing is to achieve moreishness in beer. I want high level of drinkability. The holy grail in brewing is drinkability,” says Christian. 

“For me, the main quest in brewing is to achieve moreishness in beer. I want high level of drinkability. The holy grail in brewing is drinkability,” says Christian. 

He adds: “We live in a new world where many beers have been bastardized. It’s really cool to brew a Helles, so why not dry-hop the heck out of it. Ok, now that Helles taste is identical to another Pale Ale because you’re using ale hops and you’re using very warm lager fermentation.  

“Yes it’s an interesting beer but it has nothing to do with the style and that flavour impression already exists elsewhere. So for me, it is about diversification not “me too”. You can be innovative and still create amazing flavours that are very drinkable and minimalistic.” 

“Let me suggest, I don’t need to add grapefruit to my lager. If I’m using the right yeast strain, I can create that grapefruit impression,” he laughs. “But the dilemma is that I have a German accent and when I say anything, that is been viewed as an absolute statement or that I’m too much of a purist.”  

Christian is proud of Paris Beer Co’s brewing identity, and its place within Ontario’s brewing ecosystem.  

 “I feel that some trendy styles are the crowded ones. And there is very little loyalty in those fields with people jumping from one hazy hoppy beer to another,” he says. “Breweries are ordering the same yeast strains and they’re using the same hop varieties. Don’t get me wrong, these are still great beers. I drink them and enjoy them. We’re just happy with the route we have taken.” 

He adds: “We had tap room visitors asking where all our hazy IPAs are, and why we are not using all the hops we grow to make more hop-forward beers. I simply tell them that we leave that to other breweries. Instead we are looking for that magic balance and for consumers to return with the desire for another pint. The perfect serve of that beer they just enjoyed, while focusing on the elevated experience.” 

And, as we said earlier, Christian’s actions speak louder than words. The brewery hit its target volumes for year three during the first 12 months. All the more impressive considering the challenging trading environment it opened during.   

“We’ve seen demand come from all demographics and that’s obviously hugely satisfying for us because there is a fine line between success and failure in a crowded beer market and during a pandemic, he explains. “When we opened, there could have been a preconception that I’m just a boring German brewer but the last thing I want is a German beer portfolio!” 

But there’s no risk of that happening, no chance at all. Not that it would be a bad thing, though. Currently laid down in barrel are beers as diverse as Red Grape Ales, Smoked Porters in Bourbon Barrels as well as numerous Sours and Goses. While other available beers include the Tagwerk Witbier with Quince, a 7.0% beer offering a fruity, tingly, tart quince aroma medley dancing with peach and vanilla impressions, wheat and coriander transitioning to a magenta, mild, dry finish.