The Spotlight is a series of interviews with the craft beer heroes behind local organizations who are helping grow the beer scene in our fine city. This week’s spotlight is on the brand new Dageraad Brewing, which specializes in Belgian-style beers and started supplying its beer to select locations recently (Tangent Cafe, Alibi Room and Biercraft). We chatted with Brewer/Owner Ben Coli about his Belgium via Burnaby operation.
What inspired you to start up a brewery?
I love homebrewing and I decided that everyone needs to be able to taste my beer.
Why Belgian beer styles?
I have friends in Antwerp who I’ve been visiting every now and then for the last decade, and I love the beer there. The complexity and variety of Belgian beer really sets it apart from the other brewing traditions. You can get Belgian beer here, but it’s expensive and sometimes a bit worse for wear for the travel it’s been through. Some of these beers taste very different in Belgium. For example, many people here have no idea how much hop aroma some Belgian beers have when it’s fresh. I want to brew this type of beer locally, so Vancouverites can enjoy it fresh and at local prices.
What size brew set up do you have?
12 hl
What main beers do you have planned?
We’re starting with a 7.5% Belgian blonde and a 6% Amber. The Blonde is in the ballpark of La Chouffe, or Saxo, and the Amber is a Belgian pale ale inspired by De Koninck. Bottles are hitting stores NOW!
Will you have a sours/barrel-aging program?
No, but Iain Hill will have one at Strange Fellows. He can take care of that important work for all of us. I’d rather stick to brewing beer that I’m good at brewing. I have no idea how to make sours.
What have been the main challenges been in starting up your own brewery?
Nothing about starting up a brewery is easy. Everything takes longer and costs more than you think it possibly could.
My biggest challenge was dealing with the City of Burnaby’s planning and building departments. I was told to expect a 6-10 week process and I actually had a lease on my space for 7 months before I was able to start construction. It’ll all be worth it when that first beer is poured, though.
What have you learnt through the process?
I’m not sure how to answer this. Lots. So much, it’s unbelievable. I’ve learned that you don’t have to know how to open a brewery before you start opening a brewery, but you do have to know how to learn how to open a brewery. I’m still learning new stuff every day. The worst days in the brewery are the ones where I learn the most. Good days make me nervous because when things are going smoothly, I’m not learning anything.
Will you be open for growler fills or tours once you get running?
Our tasting room won’t be ready until later in the summer. We won’t be filling growlers. Carbonation is very important to most Belgian styles and it’s impossible to maintain that level of carbonation in a growler.
Any events coming up we should know about?
Our grand opening party on July 19 at Tangent Cafe. The party will be a celebration of Belgian culture featuring a Django Reinhardt style-Parisan swing band, special Belgian inspired-tasting menu designed to pair with Dageraad’s beers and other fun stuff.
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You can find out more about Dageraad through their website or check out their Facebook and Twitter here.
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