Willibald

A lot of breweries talk about local ingredients. Willibald operates on an actual farm, which gives the idea slightly more credibility.

Founded in Ayr, Ontario, by friends Cameron Formica and brothers Jordan and Nolan Vanderheyden, Willibald combines brewery, distillery, restaurant and working farm into one remarkably ambitious project. Since launching in 2017 it has become one of the most talked-about drinks producers in Ontario.

The brewery side focuses heavily on modern craft beer. Hazy IPAs, pale ales, lagers and seasonal releases all feature regularly, often brewed with plenty of fresh hop character and a clean, polished approach. Alongside that sits an equally serious distilling programme covering gin, whisky and vodka.

What makes Willibald particularly interesting is the way everything connects back to the farm itself. Agriculture, hospitality and production all exist in the same place rather than functioning as separate brands awkwardly pretending to know each other.

Ontario’s drinks scene has grown enormously over the last decade. Willibald feels very much part of that newer generation. Independent, ambitious and refreshingly comfortable doing several things at once.