At this point, Great Lakes Brewery has largely cemented their status as a great Canadian brewery and has earned their place in most Canadian beer fans’ hearts.
I’d wager that, right now, almost everyone reading these words has at least one GLB beer in their fridge. And why not? They make great fucking beer.
But it wasn’t always like that. In fact, the killer version of Great Lakes that most of us know and love is a fairly recent innovation considering that the company has actually been around for 30 years. Purchased by Peter Bulut Sr. in 1991, Great Lakes was, at the time, a small brewery in Brampton with an 18 hectolitre system that made their beer using syrupy malt extract brewed on an electric kettle. And so, roughly the same time they bought the business, they bought a mill and a masher to make beer from proper malt, and immediately outgrew the brewery’s fermenters. Taking possession of the company in April, Bulut had to move his operation to a 30,000 square foot building in Etobicoke by August, and today that’s the building the brewery still inhabits.
Bulut quickly found success in the 1990s Toronto restaurant scene which was, at that time, largely dominated by Greek families. Having come from a Greek and Serbian background and having been raised in an Italian school, Bulut was a man of languages and would often adapt the dialect of whomever he was speaking with and tell restaurateurs he was actually from the same village as them. It proved to be an effective ruse and, as a result, he ended up selling a lot of beer.
Like, a lot. Next time you drink a Karma Citra, be thankful for the hardworking Greek people of Toronto and their patrons who drank a shit ton of Great Lakes Lager in the 1990s to make that IPA possible for you. Continue reading