About Us Draft
Our desire to build this brewery was always about much more than beer. Our vision is to establish a community hub that helps push our region towards an even brighter future. To create a memorable taste of place through the interception of exceptional beer, food, community, art and ambience. To show love for our fellow human beings by creating world class products and meaningful shared experiences.
We aim to brew world class beer that we love to drink. Our inspiration comes from the classics, the traditional techniques, the brewers that are pushing the limits, and our local environment. With pure Georgian Bay water as their base, we brew a number of styles that change with the seasons.
The philosophy with which we approach our food is to provide you with a taste of place that demonstrates our Northern Ontario setting. Our food is unlike anything else you'll find around here. A small menu of gastropub-style comfort food & small plates that changes seasonally. One thing stays the same, everything is made from scratch using locally sourced ingredients and our beer wherever possible. Our restaurant is proudly FEAST ON® certified by the Ontario Culinary Alliance, meaning that we are committed to developing Ontario’s culinary identity by sourcing and showcasing products of Ontario. We’re proud to work with a variety of incredible local suppliers.
Trestle Brewing was founded in 2015 by two best friends and our families. The story of this place goes back much further. Situated in Anishinaabek territory, the area was devastated by colonization, logging and industrialization. Long ago, the property was occupied by one of the largest train stations in Northern Ontario. Later, it was a fuel oil storage depot. The property had been vacant for almost 20 years prior to us purchasing it and testing confirmed it was contaminated with hydrocarbons. After the purchase of the property a full site evaluation and cleanup was undertaken. We decided early on that cleaning up the site was the right thing to do. It is an incredible location with a unique view and we are fortunate to have an opportunity to build a brewery here in a sustainable manner.
We are committed to acknowledging and recognizing the traditional territory of the Anishinaabek people on which we are located and to being responsible stewards of this land, implementing procedures that minimize our environmental footprint, and doing our part to help us all realize a brighter future.
Since opening on July 1, 2018, the brewery and our team have both grown significantly each year. We now have a year-round team of over 20 that grows to nearly 50 through our busiest months from May through October. At its core, this is a people business and we are incredibly lucky to bring together a group of such talented and creative individuals in such a special place.
Chris & Dave
A lot of water has flowed under the Trestle since they first met in university 20+ years ago. They both had long hair and enjoyed imported beer on long canoe trips out on Georgian Bay, into Algonquin Park and other northern paddling destinations.
After careers in their respective industries, they decided to change it up and build Trestle Brewing Company in the town they love with a small is beautiful mindset.
Now, when they get together in the great outdoors, they are unwavering consumers of Ontario craft beer.
We are proud to have Matt Lyons as our Head Brewer. He was employee #1 and moved here before a shovel had even gone into the ground and helped with developing this place from the ground up. A graduate of the Niagara College Brewmaster and Brewery Operations Management program, Matt spent four years brewing in Victoria, BC, before moving to Parry Sound in June of 2017 with his family. Matt has been loving the small town lifestyle ever since and has continued to hone his craft year after year. He’s a very humble guy, but once you start to pry, you’ll tap into the incredible depth of knowledge he has. He’s creative, devoted to doing things the right way, and committed to continuous improvement.
Born and raised in Woodstock, Wes is a graduate of the George Brown Culinary Program who has been on a decade-long culinary journey following his graduation. He wanted to learn French cuisine, Italian cuisine, and the art of fermentation. So, he spent a year in France, a year in Italy, and completed an internship at Noma in Denmark (the masters of fermentation, named the best restaurant in the world four times in the last decade). In between these adventures, he worked his way up at Sixthirtynine & Langdon Hall, two of the best farm-to-table restaurants in Ontario. Since joining us, he has led our team to create food that is unlike anything else you'll find around here.
Click here to see profiles on some of our other team members.