If you are paying attention to the Edmonton beer scene, you already know this, but I was remiss a couple months ago and I feel the need to rectify it. So here is the news:

Campio Brewing is open!!

Yes, yes, yes, they have been open since mid-November. I actually did a CBC RadioActive column on their opening back when they first opened (which likely matters more than this website), but I had meant to write something up here as well. But life got in the way – some stressful events, a death in the family and various other personal things. Plus I just plain forgot.

My bad, and my apologies to the gang at Campio. You can hear my CBC profile here. I choose to still write about them now because I still think they are a unique option in town.

Campio is the latest in the Bear Hill family of brewpubs, which includes Jasper Brewing, Banff Avenue Brewing, Last Best Brewing (and the now defunct Wood Buffalo Brewing in Fort McMurray). Despite the common ownership, Campio has a feel that is very different than its sister establishments.

While Jasper and Banff Avenue are laid-back and casual and Last Best hip and cosmopolitan, Campio offers an urban and relaxed space. The decor is open and modern while the food is mostly brewpub classics with an urban twist. The beer has a “yeast-forward” focus, offering beside the regular line-up of craft brewpub styles a range of yeast-centric beer, starting with an Abbey Ale. Others to follow.

I am particularly excited about the foeders in the basement.

Why do I feel the need to profile a brewpub that has been open for almost three months? Because (and this is where I was remiss) I do think it takes up a space not currently served in Edmonton.

Edmonton is a bit brewpub shy. We have Brewsters, of course, which is the classic example of a North American brewpub chain. Biera recently entered the scene with its unique haute couture approach. Situation has a niche with its low-key atmosphere and creative food.

But I don’t think we have seen anything like Campio before. It has a distinctly downtown feel, clearly trying to appeal to young urbanites, but it doesn’t feel the need to be too hipster, allowing just enough breathing room for others. Both the food and the beer have a refined yet accessible character. It is both more ambitious and more focused than what we have at the moment. That doesn’t make it better or preferable. Just different. And that is my point.

Campio will continue to evolve over the coming months – it really is still in its infancy after all – and so we will have a better sense of them in a short while. But for the moment I am pleased there is something to take up the space they are aiming for.