This year, the conference theme is “Facing Our Future Together.” For an industry facing economic pressures, changing consumer habits and a rapidly evolving marketplace, the message is deliberate. “The craft beer world isn’t in that same kind of skyrocketing, everyone’s doing great, net-growth phase anymore,” said Jeff Talmey, chair of the OCBC education committee. “It seems like we’re all just putting our heads down and grinding through change after change.”

Those changes range from brewery closures and shifting consumer preferences to retail and distribution challenges that have forced breweries of every size to rethink how they do business. But rather than dwelling on uncertainty, this year’s conference aims to remind attendees of the collaborative spirit that helped build Ontario’s craft beer industry in the first place. “What made craft beer succeed was this notion that a rising tide lifts all boats,” said Talmey.

“We have to remember that we’re in this together.”

What’s new in 2026

That philosophy has shaped this year’s educational programming, with sessions designed to address the industry’s most pressing challenges. As in previous years, organizers have developed the conference agenda by combining attendee feedback, post-conference surveys and insights from an expanded education committee representing breweries of different sizes and specialties. The committee has grown to 10 members, comprising brewery owners, brewers, sales professionals, taproom staff and other industry leaders.

“We really wanted to diversify not only the size of the breweries these people work for, but also their roles within those breweries,” said Talmey. “We’ve cast the net pretty wide and have a really good idea of what people are looking for.” That diversity helps ensure the conference remains relevant whether attendees operate a small neighbourhood brewery or a large regional producer. “Other than scale, we all struggle with a lot of the same things,” Talmey said.

Among the biggest issues expected to dominate discussion this year is Ontario’s changing retail landscape. Recent changes affecting alcohol sales have required breweries across the province to adapt their business models, regardless of whether they sell through the Liquor Control Board of Ontario, grocery stores or their own retail channels.

“Advocacy is at the heart of OCB, which has been crucial given the changes and headwinds facing the sector these last six years,” said Scott Simmons, OCB president. “The conference and the Supplier’s Marketplace are the best places for the information sharing, networking and collaboration needed to navigate these massive changes.”

Talmey agrees that adapting to the new retail environment will be one of the conference’s most important topics of discussion. “It’s demanded a lot of time and attention from breweries of all shapes and sizes,” he said. Distribution also remains top of mind. “Making beer is not easy, but it’s a lot easier than getting it places,” Talmey said.

What made craft beer succeed was this notion that a rising tide lifts all boats. We have to remember that we’re in this together.

Jeff Talmey, Ontario Craft Brewers

Breweries are also increasingly focused on improving operational efficiency as rising costs continue to squeeze margins. “Five or 10 years ago, efficiency wasn’t something a lot of breweries were talking about,” said Talmey. “Now, it’s about asking, ‘How can we be more efficient as a business?’ If we can’t necessarily sell more beer next year, how do we survive selling the same amount?”

Those conversations extend beyond brewing operations to staffing, culture, customer experience and long-term business sustainability. “We’re always talking about making the best beer we possibly can,” he said. “But we’re also talking about treating our communities well, treating our employees well and becoming well-rounded businesses.”

Education for a changing industry

The conference will once again feature two keynote speakers – one from the beverage-alcohol industry and another who offers a broader perspective on leadership and professional development.

Award-winning journalist Dave Infante will deliver the industry’s keynote address. Known for his independent newsletter Fingers and his work with VinePair, Infante has become one of North America’s leading voices covering beverage alcohol and the business of beer. Complementing that perspective is former professional hockey player/coach, health care market strategist, public speaker and performance coach John Mark MacKenzie, whose keynote will focus on stress management, resilience and personal well-being.

While those topics may seem outside the traditional brewing conversation, Talmey believes they couldn’t be more relevant. “I feel like everyone is reaching their bandwidth,” he said. With brewery owners and staff facing ongoing industry pressure, increased workloads and uncertainty, conversations about burnout and mental health have become increasingly important. “These aren’t just businesses. These are passionate entrepreneurs who put everything on the line to start breweries. When the tide starts to turn, we need to stick together and support one another,” Talmey said.

The conference’s People and Culture education stream reflects that reality by exploring topics related to workplace culture, employee development and leadership alongside technical brewing and business sessions.

Technical programming remains a cornerstone of the conference, with sessions covering brewing science, quality assurance and sales. Discussions on lager production are increasingly popular as the style becomes more prominent in craft brewing. AI will also return to the agenda, this year with a stronger emphasis on improving business operations rather than marketing alone. Instead of focusing on AI-generated content, organizers plan to explore how breweries can use emerging tools to better analyze business performance, automate routine tasks and make more informed decisions.

“As craft brewers who don’t have huge budgets, we have to make smarter decisions,” said Talmey. “There are people in our industry who are using AI very smartly.”

The value of networking

While the educational sessions remain central to the conference, Talmey believes the greatest value often comes between presentations. Whether conversations occur on the trade show floor, during evening social events or simply while waiting for the next seminar to begin, the opportunity to connect with peers remains one of the conference’s defining strengths.

“At the end of the day, you want to leave the conference with a couple of nuggets – something you’ve learned, or a conversation you’ve had,” said Talmey.

Those informal discussions often provide solutions to shared challenges while reinforcing that no brewery faces today’s struggles alone. “Surrounding yourself with people who do similar things and struggle with similar things is invaluable,” said Talmey. “If you participate – even if your participation is simply showing up – you’re going to gain from it.” For first-time attendees, his advice remains unchanged from previous years: introduce yourself, ask questions and embrace the opportunity to meet new people.

The future, together

Ontario’s craft brewing industry has weathered significant change over the past several years, and conference organizers recognize that many breweries continue to face difficult decisions. Yet Talmey remains optimistic about the future.

“I think there’s a ton of hope,” he said. “People aren’t just going to stop drinking beer. There are going to be successful breweries in Ontario for the next hundred years.” For him, the greatest takeaway from this year’s conference isn’t a single business strategy or technical innovation – it’s the reminder that collaboration remains one of the industry’s greatest strengths. “We want people to realize they’re not alone,” he said. “This whole industry started and thrived because of partnership, collaboration and a sense of ‘us.’ That still exists, and that’s what will get us through this tougher period.”

As Ontario’s brewing community gathers once again in Hamilton this November, the message behind “Facing Our Future Together” is clear: the industry’s greatest opportunities may come not only from the ideas shared on stage, but from the conversations, partnerships and sense of community that continue long after the conference ends.

Register for tickets at ontariocraftbrewers.com/conference. Interested in an exhibitor booth or sponsorship? Contact ocbc@ontariocraftbrewers.com.

Located about two-and-a-half-hours west of Toronto, and about 45 minutes north of London, St. Marys is home to the Canadian Baseball Hall of Fame. One of the first recorded baseball games in North America was held not far away. Stratford, home of the Stratford Festival, and St. Marys Quarry, a former limestone quarry transformed into what claims to be the largest outdoor freshwater pool, are also nearby, making St. Marys a tourist destination.

For beer lovers, St. Marys is also home to Broken Rail Brewing. The location of Broken Rail merits a tourist stop itself, regardless of one’s affinity for beer, though hopefully everyone will stay for a pint or two as well.

Broken Rail is located in St. Marys Junction Railway Station, formerly part of the Grand Truck Railway and built in 1858. The building is protected, having been declared of national historic and architectural significance by Canada’s Historic Sites and Monuments Board. It is a stone building and lends credence to St. Marys’ nickname, “The Stone Town.”

The station is also where Thomas Edison worked as a telegraph operator for the Grand Trunk Railway. It is believed to be the only remaining structure in Canada in which Edison worked.

The Leamans’ lightbulb moment

Ryan and Erin Leaman were a beer-passionate couple. Ryan had been homebrewing for about 15 years. “You always dream of opening your own brewery,” said Ryan, “but you think it’ll never happen.” Eventually, personal circumstances steered the Leamans towards a career change and a shorter commute.

The couple combined Ryan’s homebrewing background and Erin’s experience in hospitality management with bootstrapped financing – the couple are the brewery’s only shareholders – along with the historic building which had been sitting empty since the 1970s to invent St. Marys’ first brewery.

Ryan says he was worried the building’s historic designation would be an impediment. “It’s funny to look back. I thought we wouldn’t have a chance in hell of opening a brewery in the building,” said Ryan. Instead, the Leamans found St. Marys’ town council, the heritage committee and Parks Canada, which oversees historic sites, to be great to work with.

Broken Rail Brewing was incorporated on Halloween in 2019 and opened its doors to thirsty customers on Valentine’s Day in 2021. The building is only about 1,500 square feet and the brewing equipment occupies about 600 square feet of that space. That leaves indoor seating for about 30 people and, weather permitting, outdoor seating for another 60 people on the pet-friendly patio. Broken Rail brews about 1,000 hectolitres per year in its two-vessel, seven-hectolitre brewhouse.

Their flagship beer is Tesla’s Revenge, an American-style IPA served in the brewery’s taproom. Other core beers available include Incandescent Blonde, Overnight Express Stout, Junction Square Nail Amber and Yellow Fizzy Stuff. About 20 seasonal or limited-edition beers make their way through the brewery’s taps in any given year, about one every two to three weeks.

Packaged beers, in 473-mL cans, are available at LCBO stores. Tesla’s Revenge is a permanent listing while Broken Rail also boasts the occasional beer through the province’s liquor stores. A second full-time listing at the LCBO is coming soon, says Ryan. Broken Rail beers can also be found in local bars and restaurants.

Invention is never easy

It is an oft-repeated legend that Thomas Edison failed repeatedly when trying to invent the lightbulb. However, rather than viewing those experiments as failures, Edison is said to have quipped, “I have not failed. I’ve just found 10,000 ways that won’t work.”

The Leamans have had to embrace a similarly positive attitude in building and running Broken Rail. “Homebrewing and commercial brewing are nothing alike,” said Ryan. “I’ve probably hit every problem you can hit along the way.” As a result, the Leamans hired a head brewer with commercial experience and will soon hire an assistant brewer, to allow Ryan to focus on running the business.

You always dream of opening your own brewery, but you think it’ll never happen.

Ryan Leaman, Broken Rail Brewing

Their original plan to build a restaurant in a train caboose were derailed by the COVID-19 pandemic. To keep food options simple and within the building’s square footage, Broken Rail purchased a small electric pizza oven and imports fully assembled pizzas from Italy. “It is still a dream to have it happen someday,” said Ryan of the full restaurant.

Illuminating the community

The very existence of Broken Rail Brewing was an effort to support the community of St. Marys. “Broken Rail Brewing was established with the goal to keep this historic station and story alive, and why not make some damn good beer while we are at it!” says the brewery’s website. “The skilled craftsmanship is evident throughout the station, which is exactly the foundation of our brews and we can’t wait to share them with you.”

However, Broken Rail’s and the Leamans’ support of the town they call home goes far beyond the walls of the brewery. Broken Rail has teamed up with Boxer Rescue Ontario, a charity that places abandoned boxer dogs into forever homes and promotes responsible dog ownership. The organization is featured on the Broken Rail website, with links to donate and view the dogs available for adoption.

Boxer Rescue Ontario is near and dear to the Leamans, who have made their brewery patio dog-friendly. Indeed, that patio is located next to a dog park. The brewery even uses some of its spent grain to make dog treats. “Erin and I like dogs more than we like people,” joked Ryan.

Broken Rail also partners with Ronald McDonald House Southwestern Ontario. Working with a local running store and a local hop farm, and with support from New Balance, Broken Rail helps host an annual relay race that ends at the brewery, raising tens of thousands of dollars for the charity that supports families when children need hospital care.

However, supporting the community means more than charitable donations. Broken Rail brews with almost exclusively Canadian malt and sources “the vast majority” of its hops from the local hop farm, the Tavistock Hop Company.

Being a seasonal business, the brewery employs between eight and 12 people, many of whom return each year. Even if they don’t return as employees, they return as customers. In a small town, it is important to maintain good relationships with everyone. Many former employees now work for the town council or otherwise help to support the Leamans’ business. It is a full circle of support. Even all of the brewery’s used ingredients are upcycled as livestock feed for local farmers.

Working with the beer community

Broken Rail Brewing is a proud and active member of Beer Canada and of Ontario Craft Brewers. “It’s just great to get all of the news and insights,” said Ryan of the value of their membership. “Any information you can get to help run your business day to day is helpful. And we all benefit from the advocacy that Beer Canada does. Because of this brewery and the advocacy work we are involved with, I’ve formed friendships with our member of Parliament and member of provincial parliament. They’re amazing.”

Broken Rail Brewing has been crafting great beer since opening its doors almost five years ago. With brewery capacity set to increase soon, Broken Rail’s future is undeniably bright.

The Centre collaborates with both established and novice craft beer, hard cider, kombucha and seltzer makers on everything from formulating new recipes to testing the new ingredients and production methods.

The CCBI was established in 2014 thanks to a grant from the Natural Sciences and Engineering Research Council of Canada. Since then, it has worked with dozens of beverage makers in southern Ontario and other parts of the country to develop new products, production tools and testing methods. Robin Young, the College’s director of business development and corporate training, says the CCBI’s purpose is two-fold. First and foremost, it’s there to share its technical knowledge with beverage makers. Secondly, it aims to share its entrepreneurial expertise to help industry partners turn technical innovation into business success.

One of the things that sets the CCBI apart from similar research centres is the fact that its home to a state-of-the-art testing lab and facility. That includes a commercial-grade pilot line, or “baby” brewing line, that features 100-litre hot liquor tanks, a 50-litre mash and lauter tun to release malt sugars and two 100-litre conical fermenters. It’s also home to an Anton Paar finished beer analysis system that provides real-time data on alcohol content, extract levels, carbon dioxide and other quality characteristics.

“We have a lab [that] I would say is arguably one of the best or among the best finished beer or beverage labs in Canada. We have full analytical and micro capability,” said Chris Gillis, the College’s manager of applied research business development, who helped found the Centre.

In addition to housing some of the latest in beverage making and testing technology, the CCBI also has a wealth of brewing expertise. Its brewing expert has more than 35 years of experience in the industry, while its fermentation expert is a doctor of philosophy on the subject and worked for decades with one of North America’s largest brewing companies. Gillis says the Centre works with between six and 12 industry partners in a typical year. Some are repeat customers looking to develop a new product on a large scale and want to produce a new batch or two every month. Others are newcomers to the business looking to develop a new recipe or test the impact of a new ingredient in a seltzer or kombucha on a one-time basis.

One of the CCBI’s most notable collaborations was with Partake Brewing, one of the first non-alcoholic craft brewers in Canada. Launched in 2017, Partake’s products are now available at major retailers in both Canada and the U.S., and they have won multiple brewing awards including multiple World Beer Awards. While he can’t share details of CCBI’s work with Partake, Gillis says the Centre “hit it out of the park” with that early collaboration.

“What I think is super important about that [collaboration] is it really identifies the value that colleges can bring to Canadian industry when you look at what [Partake] has done,” he said. “They’ve done a spectacular job to go from being on Dragon’s Den in 2015, barely a start-up, to basically going to nationwide distribution. They’ve really owned that category.”

The CCBI also partnered with Ontario Craft Brewers (OCB) and the Ontario Hop Growers Association as part of an Ontario hop terroir research project. The aim of the project was to analyze hops from different parts of Ontario to determine if where they were grown impacted their flavour profile and, if so, how that flowed into a finished beer. Gillis says the Centre was pleased with the results of the project, even though research ground to a halt during the COVID-19 pandemic.

The Centre is currently working on another collaboration with the OCB which is focused on the roll out of a quality management system designed specifically for the craft brewing industry. Once it’s rolled out in Ontario, it’s expected the implementation system will be shared with other provinces, including Alberta and New Brunswick, both of which participated in the development. Gillis and Young both say the Centre’s collaborations with industry partners can be something of a balancing act. While its research work is important, the CCBI must also focus on developing solutions that help address the everyday challenges its partners face.

“We really focus on what the client’s needs are,” Gillis said. “We look at it as industrial problem solving. Fundamentally, it’s about the challenge our client company is having. Is it technical? Is it training? It’s really about trying to be outwardly focused on what the customer’s needs are and striking a balance.”

“We design everything with our partners, not for our partners,” Young said. “Whether it’s product trials or skills programming, you’re starting with the challenge and you’re working backwards from there together. That’s why everything the CCBI does is so relevant … it’s grounded in what the local businesses actually need.”

We design everything with our partners, not for our partners. Whether it’s product trials or skills programming, you’re starting with the challenge and you’re working backwards from there together. That’s why everything the CCBI does is so relevant … it’s grounded in what the local businesses actually need.

Robin Young, Centre for Craft Beverage Innovation

Even though the CCBI is located on a college campus, it’s not a brewing school per se. Most of the people who work at the Centre are paid staff. However, a handful of Durham students from a number of different faculties do take part in the Centre’s projects each year. Those students receive instructions on lab protocols and how to conduct proper testing. The aim is to provide them with hands-on experience so they can learn to interpret test results. That includes helping develop new recipes, and conducting testing and interpreting the results for industry partners.

While the number of students who take part in the CCBI’s efforts each year is relatively small, many move on to careers in the brewing industry. In one recent class, one student moved on to a full-time job with contract brewer Brunswick Bierworks in Toronto, another landed a gig with Equals Brewing Company in London, Ont., and a third was hired by Molson Coors to work at its brewing lab in Chilliwack, B.C.

“We’ve actually been pretty successful in that regard,” Gillis said. “They all [moved on] because of the hands-on experience they gained here and the equipment that they were able to use, and the understanding that they gained on what the results mean with respect to the process.”

It’s no secret the craft brewing industry has struggled of late. Razor-thin margins and increased production costs have forced some brewers to shut their doors. However, Gillis remains bullish about the industry’s future. One reason for his optimism is the increasing interest in low-alcohol beers and seltzers. Not only is it another market for brewers to tap, it’s also a great way for them to help reduce their production costs.

“If you take one of your really popular beverages that’s maybe five or 5.2 ABV and you cut it in half, lots of times you don’t lose very much in the way of mouth feel or taste that you might see in the [non-alcohols],” he said.

Young says the CCBI will continue to work closely with the College’s corporate services division to provide more training and consulting opportunities for business partners. Those opportunities will likely include a focus on corporate team development, improving production processes and guidance on how companies can remain competitive. Formerly known as the Centre for Craft Brewing Innovation, the CCBI was rebranded this past spring to better reflect the fact that its focus has expanded to include a wider range of beverages.

Gillis says the Centre will continue to investigate new products and production techniques. It recently partnered with the school’s AI hub to develop a new beer recipe that factored in several considerations, including water treatment. “It was quite instructive to go through that and see how [AI] works. And it turned out to be a pretty good beer,” he said.

Gillis is excited about the latest addition to the CCBI’s technology lineup. It recently purchased a second Anton Paar system known as the Animo 3100. It’s essentially a lab on wheels that looks like a cross between a lab cart and a shopping cart. The beauty of the machine is that it can be taken anywhere and can produce test results on the spot in a few moments.

“I think it’s going to be super interesting and beneficial. One of the tricky things for operations right now is if you’re trying to dial in your process controls at various stages, you have to take samples at the line and then take them into a lab … [and] there’s a time delay. With this piece of equipment, you can actually hook it up to an input or output line … and you get live, real-time results of ABV, carbon dioxide, oxygen, etc.,” said Gillis.