The Reveal – Northern Maverick Brewing Co.

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The Gist

Northern Maverick’s got it all – 400 seats set across a striking 11,000 square foot, two-floor brewery, with a beer school upstairs, and enough local food and drink to keep you sated all winter long.


Founder/Owner Jason Kaptyn has been making beer since his 20s, and now he’s showcasing an entire lineup of fabulous brews including its flagship Handcrafted Lager, along with a Sessions APA, a White IPA, a First Day IPA and a Gose. Beers are made and bottled in the onsite brewery. Barrel aging will be used for their upcoming stout and fall brown ale.

Vienna-inspired Handcrafted Lager ($8.50) is brewed with specialty malts, and featuring aromas of toasted cereal grains with notes of bread and light caramel.

Brewed with classic American west coast citrus hops, the American Pale Ale ($8.50) is infused with orange and grapefruit on the aroma and palate, balanced with a subtle hint of caramel sweetness.

Northern Maverick’s White IPA ($8.50) is a blend of a classic Belgian Wit and an American IPA. You’ll find flavours of grapefruit, orange zest, tropical fruit and coriander.

First Day IPA ($8.50) is “an aggressively hopped and unapologetically bitter IPA.” Flavoured with wort subjected to a barrage of Centennial, Cascade and Citra, the beer is decidedly citrusy in both flavour and smell.

German-style beer Gose ($8.50) is a historic German-style beer with a slight tartness, subtle noble hops and an essence of coriander.

And there’s more to NMBC than beer. Sip on cocktails such as the Crabapple Paloma ($16)Brown Butter Old Fashioned ($15) and handcrafted beer-fused cocktails including a Dry Hopped Daquiri ($15) with Mount Gay Black Barrel, Citra hops syrup, lime juice, and orange blossom water.


Location, Location, Location. Here the food is all about local ingredients. Executive head chef Mark Cutrara’s ingredient-driven food menu is “inspired by the homegrown flavours of Ontario and follows a farm-to-table approach offering local cheeses, meats and fresh, locally sourced ingredients.”

Beloved purveyors and producers include Oyster Boy, New Farm Greens, 100 Km Foods, and Fred’s Bread.

Pushing beyond basic pub food, he smokes items including cheese, trout and veg in-house.

Snack on Beer Nuts ($7) candied in wort and dusted with fine spices, and Maverick Jerky ($7)with smoked pork bulgogi. Sharing platters of Squash Ricotta Cakes ($15) with buffalo ricotta and shaved parmesan, and Tres Tacos ($17) featuring a medley of braised oxtail, ale braised brisket and fried fish, are perfect accompaniments for watching the game.

Larger plates include Warm Smoked Trout ($22) with celery root purée, pickled apple and BBQ vegetables, and General Bao Chicken ($17), golden pan-fried chicken topped with a spicy glaze, kimchi, with house-made steam buns.
There’s weekend brunch options for everyone, too:

  • For vegans: Vegan Banana Oat Pancakes ($14) with peanut butter and bourbon maple syrup, topped with finely chopped nuts.
  • For vegetarians: Huevos Rancheros ($14) with fried house-made tortillas, coconut rice and beans, slaw, house-made guacamole and eggs served sunny side up.
  • For meat lovers: Housemade N’duja Hash ($9) with Calabrese spiced pork, pan-fried potato, onions, peppers, baked eggs and finely seasoned with fresh herbs; and Eggs In Carnivore Purgatory ($18) with tomato sauce, poached eggs, house-made meatballs, braised pork ribs and sausage.

Fixtures and Fittings

The build took just eight months of planning and design work, followed by eight months of construction.

The stunning 11,000 square-feet, two-floor space features striking detailing, including 70 feet of grates, 20 foot glass windows, oyster bar, draft towers, polished concrete floor, dramatic catwalk above, retractable garage doors below, chef’s table made from quartz, beautiful champagne lines that actually carry the beer throughout the space, and private dining room.

There’s also a 10-hectolitre brewhouse with eight 20-HL fermenters, attached with brew shop offering their latest brews (separate entrance on Bathurst). While the LCBO may be closed on holidays, the shop can remain open.

Off the Menu

Charcuterie Platter (choice of 3/$19, choice of 5/$24)

All charcuteries are made in-house and served with beer house mustard, concord grape musto, house pickles and crostini:

  • Duck Prosciutto made with cured Moscovy duck breast
  • Cacciatore – a sweet, thin cured Heritage pork salami
  • Prosciuttini – cured Heritage pork shoulder
  • N’djua – Soft heritage spicy pork sausage with Calabrese spices
  • Mennonite Summer Sausage
  • Potted Smoked Whitefish – made with cured and house-smoked Lake Erie Whitefish

Jamaican Oxtail Patty ($6)

There’s nothing better than a warm patty on a cold winter’s day. And this one made with handcrafted pastry filled with tender braised beef oxtail, comes with spiced habanero pepper to keep you nice and toasty.

Chefs’ Local Vegetables ($17)

Gently hickory smoked, lightly seasoned beets, Japanese eggplant, roasted squash, carrots, heirloom tomatoes and onion make it easy to finish your veggies.

Grilled Octopus ($14)

One of the bestsellers features thick pieces of grilled soft-bodied mollusk that have been sous vide for 12 hours before grilled, and served with local heirloom tomatoes, grilled corn and peach salad (Note: salad changes seasonally – currently being served with chickpeas).

Cowbell Burger ($19)

Cutrara’s restaurant Cowbell that launched in 2007 was revolutionary for its complete nose-to-tail philosophy, was soon followed by many restaurants and eventually became mainstream. So this homage – made with dry-aged house-ground chuck, house-made crispy bacon, house-smoked cheese, house bread and butter pickle – is much deserved and long overdue.

30 Day Aged Steak ($29)

Tuck into a juicy 7-ounce grass-fed Manhattan Cut Striploin steak, with compound butter, shaved asparagus salad and pickled mushrooms. Because steak and potatoes is so 1982.


Northern Maverick Brewing Co.  is open daily for lunch and dinner and for weekend brunch.

Head Honcho:  Jason Kaptyn

At the Taps: Brewmaster Andrew Crowder

At the Stove: Executive Head Chef Mark Cutrara

FOH: General Manager Jason Toner

Map it: 115 Bathurst St. (at King)

Visiting Hours:

Sunday to Tuesday: 11 am – 12 am
Wednesday: 11 am – 1 am
Thursday to Saturday: 11 am – 2 am

Beer Shop
Daily: 11 am – 11 pm

Phone it in: 416-540-4030

How Cool is This?!  Buck-a-Shuck Sundays! Starting Sunday December 3, enjoy $1 oysters every Sunday from 4 pm to close.


Check out our Facebook page for more photos.