Mascot Brewery is a craft beer taproom and brewery in Toronto. To visit our site and follow links to our beers, tours, private events, and team, please confirm that you are 21 years of age or older.
Please drink responsibly. By entering this site you accept our use of cookies for the duration of your visit.
The full roster of brewers, taproom leads, and hospitality staff across our three locations. This is the crew that makes a batch, pours the pint, runs the trivia night, and labels every can that goes out the door.
This is the expanded version of who's behind the beers. The /about page covers the founding story and the partnership that started Mascot — this page goes further into who's on shift on any given day. Some you'll see every time you visit. Others you'll only meet on a brewery tour, in the cellar, or on the packaging floor.
The five-person crew that brews, ferments, cellars, and packages every Mascot beer.
Marcus's brewing philosophy shapes every recipe on the lineup. He'll tell you the only way to learn is to brew — over and over, with notes — and that's still how he works. He's at the brewhouse most mornings long before the taproom opens, dialing in the next batch the way a chef tastes a sauce.
Co-founder of Mascot, twenty-plus years in Toronto's food and drink scene, and the reason the IPAs taste right.
Daniel joined Mascot fresh out of Niagara College's brewing program and has been throwing himself at every new style the brewhouse takes on. He runs the pilot batches — the small experiments that occasionally become seasonals — and keeps the small-lot programme honest.
He'll tell you his favourite part of the job isn't the brewing; it's the calibration. There's a reason the hydrometer readings are always his.
Nadia's domain is the cellar — fermentation, conditioning, dry-hopping, and the daily rounds that decide whether this week's beer is on schedule or not. She came to brewing from food science and treats every tank the way a baker treats a starter.
If you've ever had a Mascot beer that was unexpectedly good, it probably means Nadia shipped it just slightly ahead of plan.
Ty runs the canning line — every can that goes out the door passes his hands. He's also the one who built our label-print workflow from scratch, which is why every canned release ships with consistent dates and legible small print.
Before Mascot, Ty spent a decade in distillery packaging. He'll tell you the margins on cans are tighter than people think — and that you can taste when someone's rushing.
Bartenders, taproom leads, and the person who makes sure there's always something on the calendar.
Amara runs the bar programme across all three locations and is the reason the tap list always feels curated rather than assembled. She'll pull a sample of anything new before it lands and she'll tell you, with patience, why this one and not that one.
Scarborough-born, event management by training, and the reason the taproom somehow still feels like a living room at midnight.
Sofia opened our King St. West taproom in 2022 and has run it solo as Lead since. She's the calm centre of a fast room — manages the floor on busy Fridays, handles the rare bar complaint with grace, and keeps the team on the same page across shifts.
Ask her for a recommendation and she'll ask what you've had lately. She remembers.
Sam runs the Etobicoke taproom on Advance Rd. — our original neighbourhood location and the one with the longest-running customer list. He's been here since the first soft-opening and remembers how it all went together.
If you've been to Etobicoke on a Sunday and wondered why the vibe was just right, that's Sam.
Esther runs the newest taproom on Edgeley Blvd. and the only one currently open seven days. She built the front-of-house playbook from scratch for the Vaughan team and trains every new hire on it personally.
Esther's background is in catering — which is why Vaughan is the location that handles private bookings and corporate tastings most comfortably.
Devon coordinates everything on the calendar — trivia nights, tap takeovers, live music evenings, the quarterly bottle-share series. If it's on the events page, Devon has probably had three calls about it this week.
He pulls a lot of late nights when a launch event is approaching, and he likes it that way.
Tours run roughly 45 minutes and you can usually find who's pouring you the sample. The brewhouse crew rotates through the tour schedule — ask who's brewing what when you book.
Book a Tour