Creemore Springs began in 1987, when John Wiggins, two friends and a master brewer converted a hardware store on the main street of Creemore, Ontario, into a brewery. The beers are still fire-brewed over an open flame in a copper kettle, with spring water trucked in daily from a local artesian source, and the house rule of four ingredients has never changed: malt, hops, water and yeast. Molson bought the brewery in 2005. Production stayed in the town, unpasteurised and without preservatives.
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Drawn from all 18 beers in the catalogue.
Four notes carry across the range. That's a tight house style — most breweries in the catalogue share just one.
Their signature has to hold across very different styles — which makes the notes that do recur more telling, not less.
Across 18 beers in 7 style families, one trait still carries through — a broad range makes a shared signature harder to hold.
Their beers place in the Top 63% of the catalogue on average, across 18 ranked beers. One clear standout well ahead of the rest.
Based on style overlap and flavor profile
Creemore Springs began in 1987, when John Wiggins, two friends and a master brewer converted a hardware store on the main street of Creemore, Ontario, into a brewery. The beers are still fire-brewed over an open flame in a copper kettle, with spring water trucked in daily from a local artesian source, and the house rule of four ingredients has never changed: malt, hops, water and yeast. Molson bought the brewery in 2005. Production stayed in the town, unpasteurised and without preservatives.
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