Running out of beer might not seem like a great start for a budding craft brewery, but for husband and wife team, Michael and Karen Kuzyk, it marked a sign of greater things to come and reassurance that pursuing a career change in Saanichton may not have been such a crazy idea after all.
Following years of planning, five days is all it took for patrons to drain the tanks at the company害羞草研究所檚 funky new taproom on Keating Cross Road back in December of 2014.
害羞草研究所淲e ran out of beer, so we had to close up shop for a few weeks,害羞草研究所� says Karen.
The delay evidently didn害羞草研究所檛 leave a bad taste in anyone害羞草研究所檚 mouth as the brewery now employs 11 full-time staff, carries some 24 year-round and seasonal brews that can be found in shops across Victoria and beyond, and has imminent plans for a tasting room expansion and lounge.
Now fully immersed in their craft brewing experiment, the couple says it害羞草研究所檚 hard to believe there was ever any doubt about the road they害羞草研究所檝e chosen to travel together. Little more than five years ago, Michael was working at a scientific software company just down the road from the brewery. The job was the culmination of doctoral studies in microbiology and biochemistry at the , followed by a promising early research career. With two pre-teen children, Michael and Karen appeared to be living the dream, yet financial uncertainty and questions about their future had them searching for plan B.
| Category 12 Brewing owner and brewer Michael Kuzyk looks over his brewing tanks. Don Denton photograph. |
害羞草研究所淚 didn害羞草研究所檛 want to ever say, 害羞草研究所業 wish we had tried害羞草研究所� for the illusion of security and having a semi-regular paycheque,害羞草研究所� says Karen. 害羞草研究所淵ou害羞草研究所檝e got one life, so what are you going to do?害羞草研究所�
Fortunately, Michael wasn害羞草研究所檛 only studying cellular structures and microscopic organisms during his university days; the Parkland Secondary grad had also cultivated a knack for home-brewing beer.
害羞草研究所淚 had friends who were always saying, 害羞草研究所榶ou should start a brewery,害羞草研究所� but it was kind of a joke,害羞草研究所� he says. 害羞草研究所淭hen it just dawned on me following a round of layoffs at my office.害羞草研究所�
When some of those friends who害羞草研究所檇 suggested Michael consider brewing full time offered to invest, the prospect of launching the business suddenly became a real possibility.
Like many young home-brewers, a taste for good beer and a tight budget encouraged him to expand his hobby. Unlike many basement brewers, however, Michael害羞草研究所檚 natural aptitude for experimentation, meticulous record keeping and the scientific method sent his beers in all manner of new directions.
A look through Category 12害羞草研究所檚 eclectic selection is an exploration that pushes the boundaries of beer making.
害羞草研究所淲e discovered that the anal retentiveness that helped him obtain his Ph.D is really applicable to different parts of the brewing business,害羞草研究所� Karen says.
Karen, who confesses to being a 害羞草研究所渨ine snob害羞草研究所� in a previous life, says she developed a taste for ale when she learned about the variety of beers available, a discovery assisted by her husband害羞草研究所檚 pastime. She says the specific beer that got her hooked was a full-bodied Belgian-style brew with a whopping alcohol content of just under 10 per cent.
The sum of Michael害羞草研究所檚 brewing and scientific background, mixed with Karen害羞草研究所檚 aptitude for design and marketing has created a unique gem in a province that offers some pretty stiff competition: a boutique brewery wedged into an industrial park that害羞草研究所檚 churning out some impressive award-winning selections.
| List of the days beer offerings on tap in Category 12 Brewing taproom. Don Denton photograph |
害羞草研究所淲e害羞草研究所檝e been described as Mad Men meets Breaking Bad,害羞草研究所� Karen says. 害羞草研究所淭he industry has been and is increasingly so busy that having a genuine 害羞草研究所榙ifferentiater害羞草研究所� and having branding that represents something true to yourself is really important. That was a pathway that we embarked on very early on,害羞草研究所� she says.
Part of that difference is evident by a glance at the brewery害羞草研究所檚 intricately detailed labels, which were mostly inspired by real life events. Many offer insight about the pair害羞草研究所檚 personalities and experience. Take the label of Hiatus, for example. A man and woman are on the deck of a ship sailing through a West Coast inlet. The woman leans on the railing, taking in the view as her partner sits on a nearby bench, focussed intently and writing in a journal. It only takes a few minutes with Michael and Karen to figure out who the couple in that label might be.
Disruption, an award-winning Black IPA, reveals an underground laboratory beneath the couple害羞草研究所檚 Peninsula home. Inside, a figure is busily concocting the next great beer. Parked outside is the couple害羞草研究所檚 faithful Volkswagen Westfalia.
Personal touches such as these are a good match to Category 12 Brewing害羞草研究所檚 astounding range of flavour profiles. Unlike many craft breweries, Michael and Karen害羞草研究所檚 tasting room limits their hoppy selections to about half of their taps. The rest are nods to experimentation and variety.
害羞草研究所淭here害羞草研究所檚 a common perception that all craft beer is really hoppy, but it害羞草研究所檚 not. We want to show that there really are a lot of styles out there,害羞草研究所� she says. 害羞草研究所淥ne of our goals is to promote anything that broadens our customers害羞草研究所� understanding of what beer is. We want everyone to know what害羞草研究所檚 out there and we see our taproom as a way to bring them into the fold, expand their horizons and show them what beer can be.害羞草研究所�
| Patrons take in the viewing of the brewing tanks from a seat inside the Category 12 Brewing tasting room. Don Denton photograph |
In addition to Michael害羞草研究所檚 sense of curiosity and experimentation, the secret of Category 12害羞草研究所檚 diverse and ever-evolving menu of brews stems from his infatuation with yeasts and bacteria. Whereas many breweries focus on different hop varieties for flavour, Michael teases out an additional layer of variables by turning to an amazing variety of yeasts, which he grows onsite in his brewing lab.
害羞草研究所淢any places use one or two yeast strains and that害羞草研究所檚 good enough for most breweries, but I actually find how wild yeast and bacteria fit into the historical production of food very fascinating so we害羞草研究所檙e always experimenting,害羞草研究所� he says.
And that害羞草研究所檚 good news for craft beer lovers on the Saanich Peninsula, because it means Category 12 Brewing isn害羞草研究所檛 likely to run out of beer again any time soon.
-Story by Sean McIntyre Photographs by Don Denton
Story courtesy of , a Black Press Media publication
Like Boulevard Magazine on and follow them on
