Chef’s Blog: Willibald Farm Distillery & Brewery is a Hidden Gem
by Nick Benninger | January 2025
Waterloo Region is full of off-the-track destinations and cozy corners that will capture the heart and soul of the wanderer. True hidden gems. A place like Willibald Farm Distillery & Brewery, for instance, is a “best in show” example of what can be found when you take the time to look.
Because trust me – this place is doing something extraordinary in the quiet countryside near Ayr. They’ve turned their little slice of farm paradise into a destination that isn’t just about amazing spirits and beer, great food, or unique events—it’s about bringing people together in a way that feels genuine, memorable, and just damn fun.
When pulling down the long lane at Willibald, you’ll get swept into the vibe. It’s real, it’s inviting, and it’s the kind of spot where, if you’re lucky, you’ll catch one of their signature events. Ever sprint through a farm field in the *Pasture Dash*? Or geek out over vintage cars at their *Motorfest Charity Car Show*? These aren’t just events; they’re reasons to gather, laugh, and maybe drink a few Hell Premium Lagers.
Speaking of that lager, it’s the kind of beer that demands a moment. Crisp, refreshing, and versatile, it’s the perfect thing to sip as you chat with friends—or, in my case, to take home as the missing ingredient for a quick and easy dinner.
Willibald’s pizza is where we’re going to start, though. Why? Because it’s not just pizza. It’s wood-fired alchemy. Thin, blistered crusts that manage to be chewy and crispy at the same time, topped with ingredients that sing and baked by experts. Whether you go classic or adventurous, this is the kind of pizza you’d eat in Naples and brag about forever. But it’s right here, in Waterloo Region, hiding in plain sight.
That’s right, I got hungry. Hungry enough to head home with a plan: beer-poached and honey-glazed chicken wings to pair with that cold beer. It’s a simple recipe—local honey, soy sauce, and a platter of fresh local veggies—and it’s what I needed to round out a day spent soaking in Willibald’s magic. The wings came out perfect, sticky and sweet with just a bit of heat, and the Hell Premium Lager balanced every bite like a hockey coach balances the lines.
Here’s the thing about Willibald Farm Distillery: it’s not trying to be the center of the universe. It’s not angling for Michelin stars or international acclaim. It’s just doing what it does best—serving up damn good food and drink with a side of warm, community-driven hospitality.
Places like this remind me why I love writing about food, drink, and the stories behind them. It’s not just about what’s on the plate or in the glass—it’s about the people, the land, and the quiet moments where it all comes together. Willibald is one of those places. A hidden gem in a quiet corner of the region, yes. But also a reminder that when something’s this good, you won’t mind shouting it from the rolling hills.
So grab a beer, order a pizza, and check your calendar for their next event. Just save me a spot, will you?
Say “Hell-o” to this Chicken Wing Recipe
While this recipe is for chicken wings, it could easily become a recipe for drumsticks, whole chicken or legs, heck even breast would appreciate this treatment and be juicy and tender as a result. I make my own chicken stock but store bought works, local butcher shops often sell “from scratch” stocks, or even the big brands will work but in that case go for the low sodium version. For “all the fruits, veggies and pickles” for me that meant radish, tomato, cucumber pickled and raw, hot peppers, raw onion, apricots, gooseberries, turnip and carrots. So have some fun, put out a spread, and marvel at how many fresh and healthy veggies you eat while snacking on wings!
Ingredients
- 2 lbs chicken wings
- 2 x Cans of Willibald Hell Premium Lager Beer
- 1000 ml chicken stock
- 2 tablespoons soy sauce
- Salt
- 1 ½ tablespoon honey
- 1 ½ tablespoon butter
- 2 teaspoons apple cider vinegar
- Pepper
- All the fruits, veggies and pickles!
- Tajin
Method
Start by placing the beer, chicken stock, soy sauce and salt in a pot large enough for the liquids and the wings once we get there, set to high heat and bring to a boil. Check the broth for seasoning and add salt if needed, it should have the same seasoning level a finished soup would have. Once the mixture is seasoned and boiling, reduce the heat to a simmer and carefully add the wings, allow to cook for 10-15 minutes never allowing the heat to get above a simmer. After 15 minutes at simmer the wings should be fully cooked, remove them from the broth and allow them to steam off, reducing the amount of moisture on the wings, I save my cooking liquid and use it for something down the road, like a soup base, braising liquid for a pot roast, or anything you can make that flavour profile work for.
Once the wings have sufficiently steamed off, add them to large cast iron pan or baking sheet and pop them into an oven at 425*f and bake for 10-15 minutes or until the crisp up and brown a bit, turning them once to help this process. Now simply toss them with the honey, butter, vinegar and lots of cracked pepper and plate them up with your fresh veggies, fruits and pickles. I like to keep a bottle of Tajin on the table to dash on some of the fruits and veggies, it adds a fun zesty zip and makes the meal even more interactive and adds variety with each bite. If you don’t know what Tajin is, it’s time to take a trip to your local latin store and get with it!
Beverage pairings are obvious here – more Willibald Hell Premium Lager Beer, ice cold!
*****
Chef Nick Benninger has deep roots in Ontario’s hospitality industry. After discovering his passion for cooking at a summer camp, he trained at George Brown College. Nick co-founded the Fat Sparrow Group, operating restaurants and more in Waterloo Region. As the host of Farm to Fork TV on Bell Fibe, Nick is a keen advocate and curious explorer of the area’s farms. Now, as the Farm to Fable Chef, he works as a consultant and content creator, championing local food, producers, and the community through writing and volunteer work.