tonia wilson, the brü master
How can a bottle of mustard represent a career? That is what brü mustard is to me, the sum of all my work experience bottled into yummy, delicious mustards.
I began working as a chef years ago, first in restaurants, then eventually in Europe as the Head Chef at Canadian Embassies in Rome and Brussels. While living in the beer mecca that is Brussels I immersed myself in the world of beer, learning all that I could. I had already received my wine sommelier certification while living in Italy, and on returning from Belgium worked towards obtaining my certification as a beer sommelier. I began writing about beer and food, and teaching about how great they are together. It led to penning my first cookbook, Beer At My Table, which will be released in summer 2018.
It was at one of my beer presentations that I sold my first bottle of brü mustard. The organizer said to bring along any product I might want to sell. I had to think fast, what could I create quickly that was relevant to what I was speaking about? I’d had an ongoing love affair with mustard after spending my final year of university in France. That was it… mustard! The market was full of generic “beer mustards”, as well as an abundance of goopy mustards filled with unnecessary preservatives and thickeners. I knew I could make something better and more interesting. I set off to make exceptional mustards reminiscent of the flavours of some of the world’s great beer styles. I ended up selling all my mustard that day, and had people following up to ask if they could buy more. I’m thrilled to say that now they can. I hope you’ll try brü mustard; I think it’s great and I hope you will too.