“We use a unique process that involves a trip through our brewhouse where we dry-hop these with local Ontario grown hops,” said Brad McInerney, marketing manager of Wellington Brewery, erected in Guelph in 1985. “We use yeast to help with biotransformation, a process by which the metabolism of yeast brings out different flavours from the hops. So you get a more complex hop flavour profile without the grassy and herbaceous hop character, and it also brings out the citrus hop notes.”

Wellington uses two hop waters year-round, each made with hops from Hayhoe Hops of Aylmer. One uses Cascade, the other Chinook.

“We love showcasing Ontario hops and we’ve also created a few small-batch seasonal releases using other hops,” McInerney said.

Launching its first hop water in spring of 2021, Wellingston now has their product in 100 Ontario grocery stores. 

“I think we’ll continue to see our sparkling hop waters grow,” McInerney said. “They are great options for anyone. We’ve found that craft beer drinkers love these as well as folks who aren’t normally beer drinkers.”

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