Matt Giffen is the Founder and CEO of Bench Brewing Company in West Lincoln, Niagara. Matt has built an innovative brewery that prioritizes sustainability and conscious business practices within the beverage industry, these are topics that align well with your thoughtful discussions about craft beer.
Matt shares his journey from a 24-year banking career to founding a farmhouse brewery in Lincoln, Ontario, which opened in 2018. He explained how he combined his passion for beer with the local agricultural community, establishing a brewery that now ranks sixth among craft breweries in Ontario.
Bench Brewing is an award-winning craft beverage company dedicated to “craft beverages with a conscience.” Since 2018, they’ve been at the forefront of sustainable brewing practices, implementing innovative solutions like zero wastewater process and closed-loop water system where every drop used in brewing is repurposed to nourish our onsite hops and adjacent local farms. Matt would be happy to share insights about:
Matt has built a sustainable brewery from the ground up and implemented conscious and sustainable business practices in the beverage industry. Matt operates at the intersection of craft brewing and environmental stewardship.
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Calgary-based entrepreneur and University of Calgary alum, Joanna Pariseau along with her business partner, Melissa Ninaber embody both through their fast-growing food-tech venture, Taste the City.
Taste the City invites customers to enjoy a thoughtfully curated tasting experience. Text-led, each tasting allows guests to visit multiple restaurants in one evening, all within walking distance. When booking, diners do not know where they’ll be going, or what they’ll be eating, but by removing the need to decide, the experience becomes effortless and free from decision fatigue. Every stop is carefully timed, prepaid and designed to showcase the best of the local dining scene while fostering connection through food.
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Alicia Hardman grew up on a fruit farm just down the ridge from Shale Ridge Winery and always dreamed of tying her roots to a place of her own, where craft and hospitality meet. Years later, she left a full-time job and went all-in on that vision. It wasn’t a retirement project. It was an underdog leap, capital-heavy, complex, and humbling.
Alicia says starting from the bottom meant ups and downs, tough lessons, and a lot of perseverance. But when heart and vision stay aligned, you find your way. Every bottle, every table we set, and every smile at the door is a thank-you to the people who believed with us, and to you for being part of it.
Alicia didn’t arrive with all the answers. She learned fast, sought out seasoned growers and makers, invested in the right equipment, and kept listening, to the land and to the guests. The result is a Shale Ridge Winery, Cidery and Spa. A place that feels personal: with swings, sunshine, seasonal plates, and glasses that tell the story of where they came from.
From the beginning, Alicia carried with her a deep respect for the rhythm of the land—an instinct shaped by early mornings in the orchard and long afternoons watching the seasons shift across the ridge. That upbringing taught her that good things grow slowly, with intention, and only when nurtured with patience. It’s a philosophy she wove into every decision, from the varieties planted to the way guests are welcomed through the gates. She wanted Shale Ridge to feel like the kind of place where people could breathe a little deeper, settle into the moment, and reconnect with something real.
As the dream took shape, the landscape itself became a silent partner in the journey. Rolling rows of vines and fruit trees framed the horizon, while the textured shale of the ridge—once a familiar backdrop from her childhood—began to inspire the identity of the winery. Its layered, resilient character mirrored her own path: strong, weathered, and quietly beautiful. Alicia often says that the land tells its story to anyone willing to listen, and she built spaces that invite guests to do exactly that—spaces meant for lingering, laughing, and letting the outside world slow down for a while.
Guests who visit today often describe the experience as warm, effortless, and immersive. The swings overlooking the vineyard aren’t just a novelty; they embody the playful spirit Alicia wanted to preserve, a reminder that joy and craftsmanship can coexist. Seasonal plates arrive at the table with colours that echo the nearby orchards and gardens, creating a seamless link between what’s poured, what’s plated, and what’s grown just steps away. And every glass—whether wine or cider—carries a sense of place shaped by years of dedication, risk, and unwavering belief.
In many ways, Shale Ridge stands as both a tribute to her roots and a celebration of what can happen when someone chooses not only to dream, but to follow that dream into the unknown with courage and heart.
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Monika Jensen is a chef, author, and creative force passionate about bringing balance, joy, and flavor to everyday living. She is the author of a new cookbook called The Balanced Plate: Healthy Recipes with Keto Alternatives, a 265-page cookbook designed to make nutritious eating approachable, colorful, and full of flavor. Each full-color recipe includes nutritional information and practical tips for living a low-carb lifestyle without sacrificing taste. Now available on Amazon and in bookstores this November, the book reflects Monika’s belief that healthy food should be both satisfying and exciting.
Her love for food goes beyond creating recipes, it’s about turning healthy cooking into a celebration. By offering simple keto alternatives and approachable guidance, Monika helps home cooks discover meals that fuel the body while still bringing joy to the table.
For Monika, the kitchen has always been more than just a place to cook, it’s been her anchor. During challenging times, cooking gave her purpose, comfort, and a sense of calm. That personal connection to food continues to shape her work today, inspiring her upcoming second cookbook, The Spiced Plate: Savor the Spice of Global Cuisine, which explores the joy of nourishing dishes infused with global flavors.
Monika Jensen is a celebrated, innovative, and visionary chef, author, and creative force, deeply passionate about bringing balance, joy, harmony, and vibrant flavor to everyday living, wellness, and nourishment. She is the proud, accomplished, and dedicated author of a groundbreaking new cookbook called The Balanced Plate: Healthy Recipes with Keto Alternatives, a comprehensive, inspiring, and beautifully designed 265-page cookbook created to make nutritious eating approachable, colorful, accessible, and full of flavor, energy, and delight.
Each stunning, full-color recipe thoughtfully includes nutritional information, practical guidance, and insightful tips for living a sustainable, enjoyable, and empowering low-carb lifestyle without ever sacrificing taste, satisfaction, or creativity. Now available on Amazon and in bookstores this November, the book reflects Monika’s heartfelt belief that healthy food should always be both satisfying and exciting, nourishing and celebratory, flavorful and fulfilling.
Her genuine love for food goes far beyond simply creating recipes; it’s about turning healthy cooking into a joyful, meaningful, and memorable celebration of life, culture, and connection. By offering simple, practical, and delicious keto alternatives alongside approachable, encouraging, and supportive guidance, Monika helps home cooks everywhere discover meals that fuel the body, energize the spirit, and still bring joy, laughter, and togetherness to the table.
For Monika, the kitchen has always been more than just a place to cook; it has been her anchor, her sanctuary, her creative studio, and her source of inspiration. During challenging, difficult, and uncertain times, cooking gave her purpose, comfort, resilience, and a profound sense of calm, grounding, and renewal. That deeply personal connection to food continues to shape her work today, inspiring her upcoming, eagerly anticipated, and imaginative second cookbook, The Spiced Plate: Savor the Spice of Global Cuisine, which beautifully explores the joy, artistry, and adventure of nourishing dishes infused with diverse, colorful, and aromatic global flavors.
Her culinary philosophy emphasizes balance, creativity, and joy, blending wellness with indulgence, tradition with innovation, and simplicity with sophistication. Monika’s recipes highlight vibrant ingredients, bold spices, and thoughtful techniques, encouraging cooks to embrace mindful eating, flavorful exploration, and cultural appreciation. Through her cookbooks, teachings, and creative projects, she continues to inspire individuals to celebrate food as a source of health, happiness, and connection, proving that cooking is not just about sustenance but about living fully, joyfully, and deliciously.
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Nancy Goemans is the founder and co-owner of Pie Junkie, a Calgary artisan pie shop she established in 2015. Prior to launching the business, she spent more than 25 years running a boutique marketing and design agency focused on the hospitality and food industries—building brands, developing menus, styling cookbooks, and shaping food-centric experiences.
The inspiration for Pie Junkie was deeply personal. Nancy’s daughter, Taya, who lives with Williams syndrome, loved baking pies with her grandmother. After Nancy’s mother passed away, Taya asked, “Who will make pie with me now?” Nancy replied, “I will,” to which Taya responded that she wanted to make pie for a living. That exchange sparked Nancy’s mission to create a space where exceptional pies would be crafted by hand and where all people—particularly those facing employment barriers—would be welcomed.
Toward the end of Pie Junkie’s inaugural year, Nancy partnered with her longtime friend Jo-Anne Caza, who brought financial and operational expertise to complement Nancy’s creative vision. Together, they have grown Pie Junkie from a single storefront into five Calgary locations, while preserving the brand’s commitment to quality, craftsmanship, and community.
Under Nancy and Joanne’s leadership, Pie Junkie has become celebrated for its all-butter crusts, scratch-made fillings, seasonal menus, ethical sourcing, sustainable practices, and dedication to social impact.
The commitment to superior quality is evident in every single offering, transforming the artisan pie shop into a beloved local institution focused on creating memorable food experiences. The spectacular selection features a delicious variety of both sweet and savoury pies, ensuring there is a perfect slice of joy for any occasion or craving. Pie Junkie’s delightful menu highlights handcrafted items ranging from full-sized Celebration Pies, ideal for marking significant milestones, to convenient, perfectly portioned TV Dinners. Patrons frequently indulge in the richly flavoured Pot Pies, such as the classic Aussie Beef, the hearty Steak & Mushroom, or the sophisticated Steak, Stout & Gruyere.
These expertly crafted savoury sensations are a comforting spirit embodied in a flaky puff pastry crust. The famous family recipes are always made from scratch and filled with love, bringing time and comfort back into modern family tradition. During the holiday season, customers enthusiastically order hand-made sweet and savoury options, like the deeply flavourful Tourtière or the truly impressive Mushroom Wellington, a show-stopping centrepiece featuring a medley of tender mushrooms, garlic, and herbs with a rich duxelles filling encased in delicate pastry. Seasonal offerings always include festive treats such as the Duo Chocolate Santa Face and the Chocolate Hazelnut pies, alongside perennial favourites like the perfect Frozen Classic Apple and Frozen Blueberry pies, which are easily prepared at home.
Beyond pies, the bakery extends its delightful repertoire to include cookies and brownies, showcasing irresistible items such as Gingerbread Men Cookies, Sugar Cookies, and decadent Raspberry Brownies. They also offer a delicious assortment of soups, including creamy Tomato Bisque, rich French Onion, and comforting Potato Leek, providing easy meals for busy families. In response to diverse dietary needs, Pie Junkie meticulously prepares gluten free sweet pies, ensuring everyone can share in the delicious experience.
The widespread network includes five conveniently located Calgary locations: Spruce Cliff/Wildwood, Legacy, Crowfoot, Mahogany, and the newer West District location. This expansion allows the company to reach more people with their heartfelt gift of delicious, authentic food. Furthermore, the dedication to community extends through robust corporate gifts programs and fundraising initiatives, helping other organizations while sharing their commitment to ethical sourcing and sustainable practices. Nancy and Jo-Anne continue to oversee all operations, ensuring that the original vision of making exceptional, comforting pies and creating an inclusive workplace remains at the heart of the growing business, always prioritizing craftsmanship and superior ingredients in every product they deliver, promising a memorable, delicious experience every single time.
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Sweet Bella is one of Calgary’s top chocolatiers, known for its bold, adventurous approach to flavour. Pastry Chef Kevin Conniff founded Sweet Bella as a labour of love, turning a personal passion into a thriving business with products now available in over 20 locations across Western Canada, as well as in Connecticut, Texas, and Colorado.
The name Sweet Bella means “the sweet beautiful”—a concept that comes to life in the brand’s signature eccentric flavours and intricately engraved chocolate bars. While early creations were inspired by tea and spice blends, the company has since evolved to focus on a broader and ever-changing palette of creative ingredients.
Kevin is a classically trained pastry chef with over 25 years of experience. He currently teaches as a Pastry Chef Instructor at the Southern Alberta Institute of Technology (SAIT). In 2023, he was featured on the Food Network’s “Holiday Baking Championship,” Season 10, where he was the only Canadian contestant and finished as runner-up, showcasing the exceptional talent Calgary has to offer.
Originally from New York, Kevin’s culinary journey began in 1992 with a job washing dishes at a local bakery. He quickly became captivated by the craft, working his way up and eventually attending pastry school—where, ironically, tempering chocolate was once his greatest challenge. Today, chocolate is his passion and his art form.
Kevin and his wife Melissa share a love of coffee, red wine, sweet treats, and great conversation. Their two sons are often found in the chocolate shop, learning about life, business, and the joy of creative work, usually to the soundtrack of ’90s hip-hop and alt-rock.
Sweet Bella operates on a foundational philosophy that embraces creativity, craftsmanship, and the pure exploration of chocolate. It is a proudly Canadian chocolate company based in Calgary, Alberta, where every delicious bar is meticulously handcrafted using only premium ingredients and a whole lot of heart. This dedication to quality ensures a truly sophisticated and satisfying experience for every customer who enjoys a taste of adventure in every delectable bite.
The company actively seeks to partner with local distributors and independent retailers, ensuring their bold, artistic chocolate is available in markets not just across Western Canada, but also reaching chocolate enthusiasts far beyond. This strategic growth has established Sweet Bella as a beloved local brand with international reach. The signature collection features both rich milk chocolate and intense dark chocolate bars, each one uniquely infused with imaginative flavors, complementary spices, and savory seasonings. There are currently eight classic Sweet Bella bars, and all of these unique creations are distinct in both their exquisite taste profile and their uniquely designed physical appearance, showcasing the artistry involved in their making.
This core range is always available online and at select retail partners and various local markets, allowing widespread access to these phenomenal products. For businesses looking for unique offerings, Sweet Bella provides an excellent opportunity to stock unique, small-batch chocolate in any retail space, including boutiques, charming gift shops, and busy cafes. The wholesale program is streamlined to accommodate corporate gifting and is available across North America, offering flexible order volumes and specialized wholesale pricing to make partnership straightforward and appealing. Furthermore, the expert design team at Sweet Bella is adept at Custom Collaborations, working closely with businesses, dedicated event planners, and influential organizations to craft truly unique, memorable chocolate for any significant occasion.
This service allows for a company logo and specific branding to be seamlessly added to one of the eight established classic chocolate bars, creating a perfect, personalized corporate gift or an elegant event takeaway. The company’s commitment extends into the community, proudly supporting organizations like BBBS Calgary in their important work in the local YYC community. They also recognize iconic duos, frequently celebrating the timeless partnership of Coffee and Chocolate, exemplified by collaborations with local coffee roasters. Seasonal offerings, such as the popular Holiday Tasting Box, which typically features six of their top-selling flavours, further demonstrate their commitment to continuously engaging with their customers and providing fresh, exciting chocolate experiences throughout the year. The entire operation remains centered on the joyful, creative work inspired by Kevin Conniff’s personal passion.
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Ryan Blackwell is a Calgary chef and restaurateur known for concept-driven menus and polished, approachable cooking. Raised in Cochrane and trained at SAIT, Blackwell sharpened his craft in Vancouver’s restaurant scene, including a turn as chef de cuisine at the acclaimed Bin 941, before returning home to open Elbow Room in Britannia in 2017 with partner Josh Brennand. The restaurant earned quick acclaim, landing in Avenue’s “Calgary’s 25 Best Restaurants” and on OpenTable’s national “100 Best Restaurants for a Big Night Out.”
Since then, Blackwell has helped shape several Beltline concepts, founding Sensei Bar in 2021 and later leading the culinary program at Olea, an all-day café and bar inspired by Mediterranean coastal cooking. His current remit spans culinary director and partner roles across Olea and sister venues, where menus lean into handmade pastas, local market produce, and shareable plates that balance comfort and flair. His kitchens favour seasonality, clear flavours, and hospitable service, reflecting a belief that memorable dining should feel both special and easy to love.
He emphasizes sourcing fresh, local ingredients whenever possible, supporting Alberta farmers and artisanal producers, and integrating sustainable practices into every aspect of kitchen operations. Blackwell’s menus frequently showcase creativity paired with culinary precision, offering a combination of contemporary plating, thoughtful ingredient pairings, and approachable flavor profiles that appeal to a wide audience while remaining rooted in sophistication.
His leadership style encourages collaboration, mentorship, and professional growth among his culinary teams, cultivating environments where innovation thrives alongside consistency and high-quality execution. Beyond the kitchen, Blackwell has become a recognized figure in Calgary’s vibrant food scene, participating in community events, culinary festivals, and media engagements that highlight his expertise, vision, and commitment to advancing the city’s gastronomic reputation. His work reflects an ongoing dedication to pushing culinary boundaries, experimenting with techniques, and exploring diverse global flavors, all while maintaining the integrity and warmth of approachable, high-quality dining experiences. Through a combination of thoughtful restaurant design, carefully curated beverage programs, and meticulously crafted dishes, he has consistently delivered experiences that leave a lasting impression on both local patrons and visiting guests. His philosophy centers on making food that resonates emotionally, creating memorable moments that engage all the senses, and fostering a sense of connection through shared meals, hospitality, and a commitment to excellence in every facet of restaurant operations.
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In 2008-2009, leading up to her 50th birthday, Sharon channeled her belief in the healing power of homemade soup into founding Soup Sisters, a grassroots organization. Recognized nationally and regionally for her work, Sharon has led the movement that has delivered over 4 million ‘Hugs in a Bowl’ to families and individuals in crisis. She has received numerous accolades, including being named one of Chatelaine’s and CityTV’s Women of the Year and receiving the Meritorious Service Medal from the Governor General of Canada in 2016.
“I am a soup maker. I have cared for family and friends with soup for most of my adult life. If someone was down or needed some extra care, I would show up at their door, most often unannounced and with soup. I knew that this simple gesture had the power to change their day, and in the process of making it, I was letting them know how much I cared.
The whole exchange – the soup-making, the visit, the comfort it provided and the appreciation it returned – created a fulfilling cycle of giving. Here is the recipe for Soup Sisters. “All it took was for me to realize that I didn’t need to look beyond my truest self and that what I was looking for had always been inside me, just waiting to be recognized. After all, I am, and always have been, a soup maker.”
The Soup Sisters and Hug in a Bowl Enterprises operate with a profound, clear dedication to nourishing communities through the provision of universal comfort food. This grassroots organization, born from the simple, yet powerful, gesture of bringing homemade soup to a friend in need, has scaled its impact dramatically to address a major affordability crisis plaguing Canada. Today, with 8.7 million people facing food insecurity, the mission of providing warmth and sustenance is more vital than ever. The organization utilizes an efficient and transparent “MISO model of giving,” which stands for Money In Soup Out, ensuring donations are swiftly translated into tangible nourishment. This approach allows them to support social service organizations, offer Souper Kids Hot Lunch Soup Days in schools where students often go hungry, and provide ready-to-eat comfort to frontline agencies struggling with rising food costs and stretched budgets.
The commercial arm of the movement, Hug in a Bowl Enterprises, further solidifies this vital cycle of giving. It creates delicious, high-quality, and nutritious soups specifically designed for food service, featuring premium ingredients and chef-crafted flavors. Crucially, every case of these food service-ready soups sold directly helps to fund Soup Sisters’ food security programs, making commercial purchases a direct pipeline for community support and fulfilling the organization’s charitable mission. This commitment to local food security, alongside their admirable practice of producing commercially with zero food waste, exemplifies a comprehensive and sustainable business model rooted deeply in empathy. The immense scale of this collective effort is demonstrated by the delivery of over 4.5 million ‘Hugs in a Bowl’, the monthly provision of over 10,000 complete meals, and the inspiring engagement of more than 100,000 dedicated soup-making volunteers across the country. The simple act of providing a meal becomes a meaningful, tangible expression of solidarity and hope across the nation.
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Michael Crooks is a hospitality professional who is always interested in new challenges. He has achieved success in all aspects of the hospitality service industry. Three years ago he decided to move over to entrepreneurship and his journey and success are really insightful for those thinking of making the break to independence.
His venture, aptly named Crooksy’s, exemplifies the ultimate realization of a dedicated professional’s vision, transitioning seamlessly from a successful career path to the demanding world of independent business ownership. This establishment, described proudly as a local pub and kitchen, stands as a cornerstone in the unique locale of the Hamilton Beach strip.
The setting itself is a special place, a truly remarkable small town contained within the boundaries of a large, bustling city, thoroughly overloaded with captivating local history. At the absolute core of this distinct area is its community—the enduring, vital heart that has kept the entire beach strip beating strongly for more than a century. Michael Crooks’s creation resonates deeply with this spirit. The patrons and residents form an eclectic group, comprising long-standing residents and new arrivals, all united by a shared, palpable sense of belonging.
They are a genuinely fun-loving and fiercely loyal bunch of individuals who celebrate their eccentricity with great enthusiasm and are always readily available and down for an undeniably good time. Crooksy’s serves not just as a pub but as a local speak easy and kitchen for this remarkable collective. The philosophy behind the operation is beautifully simple and profoundly effective: it is for the community and, crucially, run by the community.
There is an unwavering commitment to keeping things straightforward and authentic. Diners and regulars find nothing fancy, just consistently good, expertly prepared food, affordable, carefully curated drinks, and great company provided by both staff and fellow patrons. The atmosphere fosters camaraderie and connection, making it a true home away from home. The weekly specials are a testament to this community-focused approach, designed to provide value and entertainment. Tuesdays are dedicated to the popular Wing a Ding Ding Day/Night, offering a pound of wings for a ten-dollar bill. Wednesdays feature TIPPIN’ TALLBOYS, with domestic beers available for six dollars and fifty cents and craft selections for seven dollars and fifty cents, alongside tempting Burger Day Features. Thursdays host a lively Trivia night, kicking off sharply at 8 pm, and the Pint & Sammie deal provides a twenty-ounce pint and any sandwich with a side for twenty-two dollars. Fridays welcome WINE O’CLOCK, where house wine is just seven dollars and premium selections are nine dollars and fifty cents. Saturdays are reserved for TAPS & APPS, offering perfect weekend pairings, and Sundays are rightfully designated as SUNDAY FUNDAY.
The event specials further enrich the experience, including mouthwatering Fish & Chips served every Friday, Saturday, and Sunday. NFL games dominate Sundays, accompanied by specially curated food and drink deals for fans. Furthermore, ten-dollar wings are available during all live Leafs and Bills games, cementing Crooksy’s as the premier local spot for sports enthusiasts. Michael Crooks has successfully channeled his extensive background in hospitality service, including his deep understanding of operations, customer relations, and staff management, into creating this beloved, thriving establishment. His transition is more than just a change in title; it represents a dedicated pursuit of independence, offering a blueprint for professionals aspiring to make the formidable break into self-employment and entrepreneurial achievement.
The continuous flow of satisfied customers, the consistent positive feedback, and the pub’s integral role in the Hamilton Beach community are the clearest markers of Michael Crooks’s insightful and impactful success story. This is a journey defined by calculated risk, professional excellence, and a passionate, enduring commitment to superior service.
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John Eresman is a Co-Founder and Director of Brand at Gradient Beverages, a Calgary-based beverage company pioneering bartender-grade drinks and innovative beverages, including their award-winning Inversion Nitro Cocktail range. Prior to founding Gradient, John worked in advertising and marketing for more than a decade. He has a Bachelor’s Degree in Marketing from the University of Calgary.
Made with barrel-aged whisky, lemon juice, simple syrup, angostura bitters and infused with nitrogen for the body and foam of a proper shaken cocktail in seconds. Enjoy a proper whisky sour – without the effort, equipment or egg whites. VEGAN & GLUTEN FREE. Nitrogen infusion allows inversion to deliver the body and foam of a proper shaken cocktail without egg whites. CHILL COLD (OR POUR OVER ICE) – SHAKE VERY HARD (UP & DOWN) UNTIL LIQUID NO LONGER SPLASHES IN CAN. – OPEN CAN GENTLY (CRACK SLIGHTLY TO RELEASE PRESSURE, THEN OPEN FULLY) – POUR STRAIGHT DOWN INTO A NICE COCKTAIL GLASS – OR SIP STRAIGHT FROM THE CAN.
The range includes the Spiced Whisky Sour, made with barrel-aged whisky, lemon and orange juice, warming bitters of nutmeg, clove, cardamom, cinnamon, vanilla and infused with nitrogen for the body and foam of a proper shaken cocktail. Enjoy a luxurious Elderflower Gin Sour – in seconds. This Gin Sour is made with 2 oz of gin, elderflower liqueur, lemon juice, simple syrup and nitrogen for the smooth body and foam of a proper, bartender made shaken cockail. Additionally, enjoy an exceptionally smooth, perfectly balanced margarita – without a trip to Mexico.
The Classic Margarita is made with 2 oz of agave spirit, triple sec, lime juice, simple syrup, sea salt and nitrogen gas for the smooth texture and foam of a shaken cocktail. This exceptionally smooth offering features complex notes of agave balanced with tart lime juice, triple sec, salt and infused with nitrogen for the body and foam of a proper shaken margarita. Inversion Nitro Passion Fruit Mai Tai is also available. Enjoy a proper passion fruit mai tai – without a trip to Hawaii. The Mai Tai is made with dark and light rum, passion fruit and lime juice, simple syrup, natural flavours of orgeat and nitrogen for the body and foam of a proper shaken cocktail, in seconds.
These nitro infused cocktails typically come in four 250 mL cans at 10.8% alc./vol. Gradient also offers SOUTHERN STATE WHISKY COCKTAILS and SUNDAY SESSION GOLF COCKTAILS. Other offerings include the Gradient Zero Sugar. The product line also features Vacation Vibes – Non Alc. Furthermore, we offer low MOQ beverage co-packing for startups and established brands looking to launch new drinks, or improve their current offering. Gradient is actively working to expand inversion nitro cocktails into new markets. If you want to bring inversion into your store or venue outside of Alberta and BC, send us a message expressing interest – and we will use that information to help us expand!
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