A draft from the past

Jason Wilband, Michelle Wilband, Laura Boogemans and Mark Boogemans (left to right) are four of the owners of Brewster's Mill Brewing Company.

Grand brewing eh? LIFE IMITATES ART AT CRAFT BREWERY By Janis Wallace

he story may sound a bit like

Ta Bob and Doug McKenzie sketch. Two long-time friends start brewing their own beer with a home kit, experimenting and developing recipes. They bought a building in Grand Bend in April 2020 and began to renovate it, with ensuing delays due to the pandemic and the age of the building. They opened Brewster’s Mill Brewing Company in the summer of 2021.

The difference between Mark Boogemans and Jason Wilband and the McKenzies is business planning. While Bob and Doug famously ad-libbed around the campfire, Mark and Jason pooled their knowledge with that of their wives, Laura Boogemans and Michelle Wilband, and son Nick Boogemans and his fiancée Kaitlyn Cross.

“We have manufacturing, purchasing, engineering management, teaching experience,” says Laura. “We all have knowledge from business before.”

Some of that experience comes from Mark’s family business, the Blue Water Motel established by his great-grandparents. As a fourth-generation entrepreneur in Grand Bend, contributing to the community is a key component of the business.

That commitment starts with the name. Brewster’s Mill was Grand Bend’s original moniker. Benjamin Brewster erected a dam in 1832 for a sawmill. Local farmers blamed it for flooding and took the law into their own hands. Read the story on the website at brewstersmill.com/history/.

The past is also the jumping-off point for the beers’ names: the stout is called 1832; Crooked Waters is the cream ale; and River Pigs for the IPA. The honey blonde ale is a nod to modern beach crowds – Sand In My Thong. “We’re always looking for new names,” says Laura.

The company also adds seasonal specials, such as a Christmas holiday spice and chocolate oatmeal stout.

Local wine and cider, as well as nonalcoholic drinks – pop, juice, kombucha, non-alcoholic beer – are available. Popcorn and light snacks are offered, but the brewery does not operate a kitchen. Patrons may bring food in. Curbside pickup is available for online beer orders.

The rustic taproom occupies the main floor, and a 40-seat room upstairs can be rented. Live music and games encourage guests to linger. “We visited hundreds of breweries and took what ideas we liked,” says Laura. Local artwork will soon be added.

Brewster’s Mill uses locally sourced ingredients and aims to use 100 per cent recyclable and biodegradable products and green initiatives. Innovative brewing technology saves water.

Opening a hospitality business in a pandemic has presented challenges. “We all pitch in,” says Laura. “We’re all crosstrained for everything. There are always two owners in the building.”

Mark adds they are dedicated to giving back to the community. “The spent grains are given for feed to farmers. We donate to plastic reduction in the lakes, as well as the Lions’ Club and Jessica’s House.”

Perhaps the story is like the McKenzie brothers, started as an SCTV filler to mock and satisfy Canadian content requirements. Brewster’s Mill started to satisfy two bros’ love of beer and is growing into a successful enterprise. Who knows how it will expand, eh? n