Tooth and Nail Brewing Company
Tooth and Nail Brewing opened in September 2015 in the Hintonburg neighbourhood of Ottawa, run by Matt and Dayna Tweedy, with a brewpub at the front and the brewery at the back of a century-old building that once held a machinery garage and later a printing press. A 15bbl brewhouse turns out batches of roughly 1,850 litres, and the lagers and ales spend between three and eight weeks fermenting and conditioning in vertical and horizontal tanks. Some specialty ales sit for months or years in second-use barrels with wild microorganisms. The range centres on classic lager and ale styles rather than seasonal trends.
Beers by Tooth and Nail Brewing Company
7 beers
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The recurring character behind the beers
Tooth and Nail Brewing Company brew across 4 style families.
Across these 7 beers, 4 notes keep showing up:
Four notes carry across the range. That's a tight house style — most breweries in the catalogue share just one.
Compared with the wider catalogue of similar styles:
How we measure this
Two thresholds are at work here:
- The signature list shows notes that recur in at least 6% of this brewery's beers. A low bar — enough to flag a pattern, not high enough to call it an exclusive trait.
- The peer comparison below shows only notes where this brewery's coverage differs from similar breweries by at least 20 percentage points. A higher bar — enough to call a real difference, not a nudge.
A note can appear on the signature list without appearing in the peer comparison: it recurs here, but similar breweries do the same thing.
Vim and Vigour
Their beers place in the Top 42% of the catalogue on average, across 7 ranked beers. One clear standout well ahead of the rest.
Similar Breweries
hopIQ exclusiveBased on style overlap and flavor profile
About Tooth and Nail Brewing Company
Tooth and Nail Brewing opened in September 2015 in the Hintonburg neighbourhood of Ottawa, run by Matt and Dayna Tweedy, with a brewpub at the front and the brewery at the back of a century-old building that once held a machinery garage and later a printing press. A 15bbl brewhouse turns out batches of roughly 1,850 litres, and the lagers and ales spend between three and eight weeks fermenting and conditioning in vertical and horizontal tanks. Some specialty ales sit for months or years in second-use barrels with wild microorganisms. The range centres on classic lager and ale styles rather than seasonal trends.
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