We want to let you know some significant news regarding our restaurant Biera, and Blind Enthusiasm’s Market Brewery; we are closing both businesses at the end of December 2024.
We’ve had an amazing run for the last seven and a half years. However, due to changes to market conditions, we feel the restaurant is in need of a revamp, but we’re not going to be the ones to do it. Our goal is to find a worthy successor with fresh ideas and energy that will continue to serve customers in the existing space.
Until closing, Biera will remain open on weekends for bunch and happy hour, and for dinners six days a week. Biera will be closed for weekday lunches after Friday, November 8th. With respect to our other businesses, The Monolith will continue operations as is. This change will allow us to put a greater focus on its unique brewing program, expanding our current operations with new offerings, including additional tour options and launching a direct to consumer sales business to better serve our customers. The Biera Market will operate until the end of December, close briefly in the new year, and will re-emerge as a new business in the same location selling many of the products it currently offers. We’ll be making an exciting announcement about this early in the new year.
With regard to events hosted in the Barrel Room, we will be proceeding with our currently booked private events until February 15th, 2025. For anyone that has an event booked after that time, we will be reaching out to you directly in the next few days and providing full refunds of any deposits.
We’re proud of the successes Biera and the Blind Enthusiasm Market brewery achieved. Even with the critical acclaim for our food and beer, we are most proud of all the guests we served over the years, and all the people we entertained in our event space. We hope we helped create some special memories for you and your friends and families. Special thanks to all the support of our neighbours in Hazeldean, King Edward, Mill Creek and especially Ritchie.
Finally, we’d like to thank our amazing staff. We’ve had the opportunity to work with so many wonderful people over the years and we are proud to see how much you have grown. We appreciate everything you’ve done for us and the passion you all brought to your roles.
One last reminder that even as this chapter closes, Blind Enthusiasm is not gone. We hope you will continue to visit us at the Monolith and the newly imagined Biera Market space.
Thank you.
Greg Zeschuk
Owner, Blind Enthusiasm Brewing Company & Biera
If you have media or leasing inquires, please reach out to contact@blindenthusiasm.ca
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Bottle conditioning is the act of adding a source of sugar to a beer before it’s bottled in order to have it develop carbonation in the bottle. Some people add additional yeast to the bottle along with the sugar to ensure carbonation but we only add sugar as our already existing microorganisms are happy, healthy, and looking for more sugar to create alcohol and CO2. The actual carbonation doesn’t take all that long (a couple months) but because of the complex range of microorganisms in our beer another full fermentation is triggered when we add the sugar.
Greg Zeschuk
Author
Greg’s career has ranged from physician, to videogame developer as founder of BioWare, and now trainee brewer. Greg is the prime enthusiast behind the Blind Enthusiasm Brewing Company.