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  • Brewery | Category 12 Brewing | Victoria

    OUR NEW PALE ALE WINNER! SHOP AS SELECTED BY YOU Sign up for the C12 newsletter and never miss a thing! Join Awesome! You'll be the first to hear about new releases! BARRELHOLDER REWARDS Check your balance online or sign up ! VIEW ACCOUNT RECENT RELEASES VIEW ALL OUR BEERS... BEER WORTH LEAVING YOUR CAREER FOR You might call it magic. Perhaps you call it luck. But in reality it all comes down to this… (Sound Science + Good Taste) × Art = (Great Beer) 4 8 12 There is a fundamental basis of biology and chemistry that guides the fermentation process and enables the creation of consistently great beers. Category 12’s head brewer and founder, Michael Kuzyk, has been brewing beer for more than 25 years and has his doctorate in microbiology and biochemistry from UVic. But all work and no play makes… well, you know the rest. After leading the creation of several world–class research labs, he decided it was time to make his own – dedicated to the pursuit of exceptional beer. The C12 Thesis The Future of the Brew Bold beers for strong minds. With Michael’s continual tinkering, you can expect a continually expanding line of seasonal releases, including those that pay homage to our favourite big Belgians and hoppy Northwestern ales. ​ We make beers that we like to drink, and we’ve learned how to play nicely, we share! ​ Michael’s obsession with great beer, recipe optimization, and meticulous record keeping practices–honed during his research days–make him a brewer to be reckoned with. Don't Worry. I'm a Doctor. We experiment with a 50 L pilot brew bench that allows us to fine tune recipes that scale to our 1,500 L production capacity - and we have more than a few on the books. Our brewhouse is proudly made on the Island, just around the corner from the brewery. Specific Mechanical has made over 350 brewing systems over the last 30 years, and ours was the first one that they were able to walk over and enjoy in person. ​ But good beer doesn’t do any good if no one knows about it! Enter Karen Kuzyk, our co-founder, who leads up branding and marketing. Karen will be introducing you to Category 12 beers at your local pubs, liquor stores and festivals. Watch for her – but be careful as her passion is contagious! Michael started brewing his own beer in the mid-1990s, during graduate studies. Hundreds of Untappd check-ins later, his passion for brewing finally prevailed and his wife Karen conceded to the inevitable. In preparation for launching Category 12, they both traveled up and down the West Coast, visiting and talking to the very best brewmasters and building a beer-making syllabus that is sure to cement their uniquely precise place in this exciting industry. Welcome to the Ultimate Lab Category 12 is the complete Northwest craft brewery experience. We look forward to welcoming fellow craft beer aficionados into our “growler testing facility”, where beer always comes first. To repeatedly produce top quality craft beers that stand out from the crowd – and keep customers returning for more–requires both creativity and intense attention to detail. We’ve got both. Welcome to our lab. GET THE BEER & FOOD BEER + DELICIOUS FOOD Our Bistro is open! Food always tastes better when you get to eat it with your hands. Featuring delicious fare made from scratch with local ingredients by our Red Seal Chef. YOU ARE ALWAYS WELCOME …into our tap room and brewery. The Lab gives you a window into our super secret brewing process. Grab a pint of fresh Category 12 beer and watch us work while you wait for your growler to be filled. KEEPING IT LOCAL At Category 12 Brewing, we value quality above all else. We only source the very best ingredients and all of our brewery equipment is Canadian-made by Specific Mechanical , located less than 1 km away from our brewhouse. WE CARE. MAYBE TOO MUCH. We brew in small batches, just 30 kegs at a time. This gives us optimum control over our product and allows us to fine tune our recipes, ensuring you get the best beer, every sip. HOW TO FIND US GETTING TO THE BREWERY AT 2200 Keating Cross Road, Victoria, BC From Victoria, 15 min N on the Pat Bay Hwy From BC Ferries, 15 min S on the Pat Bay Hwy Bus 75 stops right in front of the brewery. Bus Schedule/Map From Victoria, 1 hr N via Lochside Trail From BC Ferries, 1 hr S via Lochside Drive Cycling Route Driving Directions Your most responsible option! Pints, bites, flights & beer to go! Our tap room and outdoor patio are both open with beer & food service! Tap Room & Bistro Hours Wednesday 12 - 6 pm Thursday - Saturday 12 - 9 pm Sunday 12 - 6 pm Monday / Tuesday Closed CONTACT US LIQUOR LICENSEES WE ARE READY TO MAKE YOUR CUSTOMERS THIRSTY FOR MORE. Our sell sheets are now online! Check back weekly to find the latest product availability.​ SELL SHEETS CRAFT BEER CONSUMERS ORDER BOTTLES & CANS OFF SALE KEGS MERCHANDISE STORE Check out our Online Store for up-to-date availability of cans and 19.5 & 50 L keg off sales! Button Button Button If you want to place an order or have any questions, we're just an e-mail away. orders@category12brewing.com ​ 1-250-652-9668 ext. 2 info@category12brewing.com ​ 1-250-652-9668 ext. 1 Button

  • | Category 12 Brewing

    Comedy Nights Tickets are now available for our next 3 shows! 7 pm seating, every second Friday. Psst! You can also sign up for our monthly newsletter for early access to Category 12 releases & events! Sign Up Thanks for signing up! GET TICKETS

  • HOME DELIVERY FAQ | Category 12 Brewing

    FRIDAY HOME BEER DELIVERY Order prior to 10 am on Fridays and you'll receive it that day! LEARN HOW IT WORKS MERCHANDISE SHIPPING CANADA WIDE Expanded catalogue of merchandise now made-on-demand! SHOP NOW 10 AM CUTOFF Our home beer deliveries are normally on Fridays . Check your confirmation email to be sure. As long as you place your order prior to 10 am on delivery day you will receive your beer the same day! FREE DELIVERY For free delivery, we require a minimum order of $50! We know what you're thinking... that's all!? Don't want to spend $50? We get it. Arrange a pickup at the brewery for free when you Checkout. MUST BE LEGAL AGE Are you 19 or older? You'll need to be home when we deliver in order to verify your age on delivery. Make sure the person receiving the order is the person who ordered it. do you live in this area? We delivery to the Saanich Peninsula, Saanich, Victoria, Oak Bay and View Royal. Not sure we deliver to you? Just send us a Facebook message or give us a call! SHOP NOW

  • VIRTUAL BEER PAIRING DINNER | Category 12 Brewing

    Virtual Beer Pairing Dinner ZOOM TASTING @7 PM - FRIDAY, APRIL 23 HOSTED BY OUR CHEF & BREWERS The restless minds of Category 12 are proud to present their first virtual food & beer pairing dinner. Chef Chris Compton is taking the opportunity to flex his chef muscles with a special 4 course menu just for this event, including the debut of two beers new to the brewery’s repertoire. Owner and head brewer Michael Kuzyk will be joined by our lead brewer, Elod Varju, to assist Chef in the presentation and explanation of the pairings via Zoom , allowing for a safe celebration of shared delights from the Saanich Peninsula. Reheating Insructions 1st Course Pork rillete with housemade crackers, pickles and maple mustard Paired with Marzen Lager - 5.3% alc/vol 2nd Course Red Thai curry with local oyster mushrooms & Black Rose Farms veggies Paired with Tangental Pilsner - 5% alc/vol 3rd Course Chicken roulade with crispy chicken skin, duck fat confit potatoes, carrots pea puree, glace de poulet Paired with Theorem Chardonnay Wild Saison - 6.4% alc/vol 4th Course Brown butter sponge cake, vanilla almond mousse, raspberry gelee, almond crumble, raspberries Paired with Raspberry Vanilla Sour - 7.4% alc/vol

  • BEER PAIRING DINNER | Category 12 Brewing

    Beer Pairing Dinner 6:30 PM, TUESDAY, AUGUST 24 HOSTED BY OUR CHEF The restless minds of Category 12 were proud to present their second food & beer pairing dinner. Chef Chris Compton took the opportunity to flex his chef muscles with a special 4 course menu just for the event . Tickets were extremely limited ( 6 tables of 4 people ) . So Category 12 fans rallied their friends and made and evening of it! $ 100 per seat, tax included - Gratuity not included - Menu Arrival Mixer Upon your arrival you will be greeted with a beer cocktail. "Greek Salad" Cucumber ribbons, cherry tomatoes, roasted peppers, whipped feta, black olive powder, balsamic onions, oregano dressing. Paired with Cucumber Lemon Hiatus - 4.9% alc/vol Pork Belly & Onions Glazed pork belly, brown butter roasted onion, sauteed black kale, fresh figs/golden plums. Paired with Epiphany Red Sour - 5.8% alc/vol Shallot Stuffed Leg of Chicken Herb and garlic spaetzle fried in shmaltz with carrot miso puree, parsley oil, roasted baby carrots, apricot and saison puree. Paired with Stone Fruit Saison - 4.9% alc/vol Corn Meringue Corn ash meringue with corn custard, fresh berries, peaches, fried corn silk, and IPA fluid gel Paired with 2015 Transmutation - 9.6% alc/vol

  • Job Postings

    CAREER OPPORTUNITIES Tap Room Server (flexible shifts) March 24, 2022 Part Time You have always felt like a natural host and enjoy making others feel at home. You know that beer isn’t just cold, yellow and fizzy. You love sharing your excitement and love of the craft with the general public and getting paid to do it sounds like the perfect job to fit into your busy schedule. Whether you’re pouring a pint, filling a growler or educating people about the difference between Belgian inspired beers, and West Coast hop-forward styles - you know people want our beer and you’re want to help get it to them. 20 - 30 hr/wk (Finish work by 9:30 pm at the latest! 6:30 pm on other days!!) More

  • COVID-19 | Category 12 Brewing

    Top of Page Physical Distancing Growler Filling Health Checks Personal Hygiene When you feel unwell Cleaning & Sanitation CATEGORY 12 COVID-19 PLAN With the ongoing pandemic of COVID-19, we are taking measures to protect & prevent transmission of the virus to employees, customers, & patrons. We owe it to each other look out for one another, and make sure that we do our part to prevent the spread of this infectious disease, especially given the social nature of our industry. ​ Our ability to remain open depends on our adherence to these plans - both yours and ours. Changes You'll Find When You Visit We've stepped up our already vigorous cleaning and sanitation protocols. These are essential building blocks to infection prevention and outbreak control. In addition to regular routine disinfection of common areas, items, surfaces, and equipment will also be disinfected multiple times throughout during the workday in both the tap room and brewery. ​ ​ Cleaning & Sanitation Staff are required to wear masks at all times. Masks are required for all customers as you are coming into close contact with the public as well as handling used glassware and other communal items We'll have hand disinfectant available to you and encourage you to use it upon arriving. Tables and chair placements have been rearranged to allow for proper social distancing between all guests and we are only serving groups of 6 or less . Front of house staff will be keeping in mind the need to manage table usage. Please don't move tables without consulting with staff. Tables and chairs will be disinfected after each use, even if you simply changes tables - which we discourage . Presently, we are encouraging you to seat yourself. You will required to stay seated during your visit unless using the washroom or placing an order at the till. At busy times, we'll proactively communicate with customers waiting in line! Contact tracing - we'll ask you for a first name and phone number to log your visit if you are staying for food & beer. There will be no physical contact between staffs and customers: We won't hug, shake hands, or physically greet you. Virtual high fives are highly recommended ;) Unless absolutely necessary, or briefly in passing, there is to only be one staff member behind the bar. Other staff members will be aware of where their coworkers are and will do their best to maintain proper social distancing. We have updated all opening, closing, and cleaning checklists to be much more detailed and to ensure we don’t miss any items or surfaces that guests or staff have come into contact with: Tables, chairs & desks Door and fridge handles and railings Computer keyboards POS systems - credit / debit card machines Tap handles Washrooms Tools, pens/pencils, and other day to day common use items Physical Distancing Whenever possible maintain a minimum of 2 meters (6 ft) distance from other employees, and customers. To minimize physical contact do not hug, shake hands, or other forms of physical greetings. All customers seated at tables will be 2 meters apart, unless customers are within the same party, and there will be no more than 6 customers per party. There are no exceptions to this rule. Open communication and patience is encouraged. If someone is in your way, vocalize where you are walking to, or what you need to get, and give other people time to finish up what they are doing and stand back to a safe distance. Growler Filling Growlers require additional sanitation of the exterior common surface to protect staff members and prevent any potential transmission of disease via growlers and our tap handles​. ​ Behind the bar, we have a bucket of food grade sanitizer, made fresh daily, behind the bar that we'll submerge your capped growler in to sanitize its exterior. ​ Growler filling tubes are stored in a freshly filled bath of food grade sanitizer and rinsed with water prior to use. Filling growlers: You'll be informed that this may take longer than you are accustomed to due to these increased COVID-19 protocols. We'll sanitize the exterior of your growlers. Place lids on growlers to keep sanitizer out (it can oxidize our beer and make it stale quickly!) Wearing gloves, we'll submerge each growler in the sanitizer bucket for 20 - 30 sec. This growler is now ready to fill. Fill the growler. We'll rinse sanitized growler filling tubes with water and then fill your growler. Between Customer Growlers We'll rinse the filler and stored it in a sanitizer bath We'll wipe down any tap handles we used with sanitizer. Employee Health Checks If an employee has any of the symptoms on the PHO health assessment or has been potentially exposured, they are not permitted to enter the workplace and must return home to self-isolate. All staff are required to wear face masks when not seated and working at a desk. Prior to each shift, Category 12 employees must self-assess and conduct a Daily Health Check: They must review the list of COVID-19 symptoms and potential exposure questions (these are posted on entry doors to Category 12 Brewing) Complete your daily health check prior to entering the premises and starting your shift. Sign off and record their Daily Health Check results using the Employee Health Check clipboard Rigorous Personal Hygiene Given the nature of our business, we always encourage good hand hygiene, sneeze and cough etiquette, and staying home when ill. Now, more than ever, it is imperative that staff wash their hands immediately when arriving at the workplace. Avoid touching your face, and wash or disinfect your hands frequently and after using common equipment. Wash or sanitize hands when entering and leaving the facility, before and after you prepare or eat food or smoke, after you sneeze, cough, use the washroom, handle waste, or touch any surface that may be contaminated. Wash your hands often with soap and water for at least 20 seconds. Hand washing techniques and protocols are posted in every washroom. When coughing or sneezing: cough or sneeze into the bend of your arm, not your hand dispose of any tissues you have used as soon as possible in a lined wastebasket and wash your hands afterwards avoid touching your eyes, nose, or mouth with unwashed hands ​ ​ If you are required to wear gloves, be sure to sanitize or change them regularly. AVOID touching your face with gloved hands. Take care when removing gloves and dispose of them immediately. Ensure you wash your hands after removing gloves. If you are required to wear eye protection, ensure they are not shared and are cleaned regularly. What to do if you are experiencing COVID-19 symptoms? You cannot come into our workplace. You must return home and self isolate. Staff members must notify their manager so that they can arrange other plans. Self assess your symptoms using the BC COVID-19 Self-Assessment Tool Staff are not be permitted to return to work until they are both confirmed COVID negative , and symptom free . We require proof of COVID tests results to determine if staff are fit to return to work. ​ If illness arises while at work, staff must report their illness to their manager immediately. Any employee who feels unwell at work will be isolated immediately, asked who they were working closely with and what surfaces/equipment they have come in contact with, and will then be sent straight home. Management will ensure any surface or piece of equipment they have been in contact with is disinfected. Cleaning & Sanitation ​Cleaning and sanitation are essential building blocks to infection prevention and outbreak control. In addition to regular routine disinfection of common areas, items, surfaces, and equipment will commence multiple times in the tap room and brewery and throughout during the workday. ​ Disinfecting common items regularly, such as: Tables, chairs & desks Door and fridge handles and railings Computer keyboards POS systems - credit / debit card machines Tap handles Washrooms Tools, pens/pencils, and other day to day common use items

  • BARRELHOLDER REWARDS | Category 12 Brewing

    We have reimagined our Barrelholder program as a loyalty rewards program for all Category 12 customers! FREE MEMBERSHIP JOIN WITH YOUR PHONE NUMBER Next time you drop by our tap room, simply enter your cell phone number on our point of sale iPad on the screen after your purchase. WANT TO JOIN NOW? We get it, free stuff rocks! Make sure your cell phone is handy and click this button to get started: JOIN NOW EARN CREDITS, GET FREE STUFF You receive 1 lab credit for every $10 you spend at the brewery. You can s tart redeeming your credits for rewards with as few as 5 lab credits. PLUS, YOU'RE IN CONTROL You can save up your credits for something special, or use them frequently. It's all up to you. CHECK YOUR BALANCE LOYALTY REWARDS 50% off of a branded Category 12 beer glass for 5 lab credits $10 off any brewery bistro food item for 10 lab credits receive 10% off your entire purchase (up to $20 off) with 15 lab credits take home a free Category 12 Rainbow, cotton shopping tote for 25 lab credits save up 150 lab credits and you'll get to take home a free stainless steel double walled Barrelholder Drinktank growler

  • WHAT'S ON TAP? | Category 12 Brewing

    growler fills by the glass bottles cans