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“I stopped at Hank’s Bakery for coffee, and talked to some people there about the concept. One offered to tour me around the downtown. He quizzed me about my plans, and asked, did I know it was a heritage building? I told him yes, and that part of the idea was to tell its story. Turned out, he was the Chair of the Heritage Committee, and right there, he offered me a slot in their next agenda.” When the sale closed in September 2013, renova- tions began to create Jack’s vision for the brewery’s environment. “T became a bit of a picker,” he chuckles. “Most of what you see here came from local barns. We’ve repurposed pieces, like that metal lathe: it became a table for seven! “It will be a welcoming and comfortable amosphere. The overall experience will be memorable.” .... Jack Doak “It's my goal to make a brew that’s both de- cious and consistent. It’s consistency which is the art. But behind the scenes, there’s a lot of cleaning. All the tanks and lines have to be constantly sani- tized.” Craft beer requires only four ingredients — water, grain, hops, and yeast. Their interaction through the brewing process will determine the beer’s drinkabili- ty as well as its likeness to previous batches. “That begins with the water,” Scott ex- plains. “We create reverse-osmosis water both for purity and to ensure it’s the same mineral content in each batch.” The process requires experience, judg- ment, and constant attention. “Once you know your recipes and equipment, you can make small alterations throughout the process. And even small changes — in temperature, the timing of adding ingredients — can change the taste, so you've got to be on top of it all the time.” Scott eagerly offers a tour of the machinery which will be Old Flame’s heartbeat. “Our signature beers are all lagers. That’s Please turn to page 16 “And it’s features like that,” he says, indicating the scars of long-ago flames on some of the ex- posed beams, “which give this building its charac- ter.” The result Paints anostalgic picture, both for a time in history when many communities boasted a “local brewery,” and sor the historic building at the corner of Mary and P. “Iti bea welcoming, comfortable atmosphere. And as soon as you come in, you're greeted by a history wall. The overall experience will be memo- rable.” But for all his marketing skill and business acumen, Jack Doak admits he’s no brewmaster. But Niagara College offers an academic program dedicated to that art, so recruitment among its “It's my goal to make a brew that's both delicious and consistent.” . Scott Pautler, Brewmaster graduates introduced Scott Pautler to Old Flame. “Thad the marketing concept — blonde, red, brunette — but the finished recipes, those are Scott’s.” Scott Pautler’s road to Port Perry, while shorter than Jack’s, has had its own twists. “I studied accounting at Brock Uni- versity,” he says. “I enjoyed craft beers, and thought it would be an interesting industry to be part of some day. I bought myself a home-brew kit, and that swung me over to the production side. The more involved I became, the more interesting I found it. That led me to Niagara. The brewmaster’s job is part science, part artistry, and, Scott laughs, part jani- tor. One of the many decor pieces in the brewery is isa buggy, similar to the style that was made in the former which Old Flame Brewery is located. That’s Scott, left, with Jack enavng a Seat in the buggy. FOCUS -JUNE 2014 13