Future Mountain Brewing and Blending
Ian Jones and business partner Shane Ferguson met working at Braeside brewery Boatrocker, where they bonded over their love of yeast-driven farmhouse beers and bracing American-style sours. And you won’t find much else on the menu at Future Mountain, their taproom in Reservoir. The 10 options include a subtly spicy white ale; a biscuit-y rye pilsner and a puckering yet balanced golden sour that comes plain, or fermented with one of three fruits. In the past that’s included peach, cherry and apricot, but the duo introduce new flavours seasonally.
The bar area is surrounded by 55 barrels, inside which various brews are left to mellow and take on subtle oaky notes. The “blending” part of Future Mountain’s name refers to the mixing separate barrels in prudent ratios to achieve particular flavour profiles (more balanced, usually). This is common at traditional Belgian breweries and newer players in the US.
Future Mountain doesn’t brewing truly “wild” or “spontaneously fermented” beers (those where the tank is left open to receive whatever microbes happen to be floating by). Rather, Jones has a library of yeasts and bacteria he’s been culturing for several years, the same way good bakeries keep their own sourdough starters going.
A brief food menu includes hot pies; sausage rolls; Middle Eastern flatbreads; and pork, olive and provolone twiggy sticks. Ferguson and Jones didn’t want to make it too complicated, lest it distract from the all-important beer.