The Growler B.C. • Volume 1 Issue 4 • November 2015-February 2016

Breweries by

10 55 46 83 94 112 131 141 153

FRASER

L EGEND

Region Brewery Details

GROWLER FILLS

BOTTLES / cANS

KEGS

TASTING ROOM

FOOD

TOURS

OO T E NAYS

Editor’s Note

So here we are. Four issues deep, and way more popular than we’d expected going in. Uh, thanks for that. It means demand for this beast has been high – too high. We just can’t print enough copies. There are reasons for that. Printing costs are prohibitively high and advertising in the print media world is extremely difficult. I’m sure you’ve heard the stories. They’re all true. Mostly.

So the day will come that some of you have been expecting, and some of you (I like to imagine) have been fearing since the heady days of Growler 1: In 2016, we’ll start charging for The Growler. No more FREE books. I’ll give you a minute to grieve.

The price has yet to be determined, but it will be under $5 per issue. The price will cover primarily the cost of printing, which will help to ensure that we can continue (and hopefully improve on) the quality stories and artwork we’ve been striving to provide since the beginning. Our hope is that a modest price tag will ensure The Growler’s future, so we can continue to report on, and grow with, B.C.’s constantly expanding (and, like, still totally radical) beer culture. But, hey, if you don’t want to pay, we get it. We’ll hold it against you, but we get it…

Stephen Smysnuik

G ROWLER A PPRO v ED

New or exciting beers that we think are worth drinking post haste!

Suggested Glassware

STANGE

Kölsch

Märzen

Bock

PILSNER

Lager

Pilsner

Witbier

N ONI c P INT

IPA Stout

Most ales, actually

WEIZEN

Hefeweizen / wheat ale

Weizenbock

Fruit Beer / radler

TULIP

Saison

Brown / dark ale

Red ale

GOBLET

Dubbel

Tripel Quad

SNIFTER

Belgian ale

Imperial anything

Sours

by Stephen Smysnuik

Vancouver in general is in transition, but there’s a whole swath of East Vancouver that’s coming to life right now. Like, right now. You can actually see it growing. It’s Yeast Van, baby. The craft beer industry’s influence on this neighbourhood is already staggering.

If you don’t know Yeast Van, it’s a cute nickname – coined by Parallel 49 employee Paul Gibson-Tigh in 2012 – for the area of East Vancouver with the highest concentration of craft breweries. There are nine in total, seven of which have opened in the last three years. At least two more are in the works. That’s about 10 per cent of B.C.’s breweries clustered within short cycling distance.

Yeast Van’s borders are fuzzy, since it’s not an official neighbourhood, but it fits squarely in the Grandview-Woodland district. I’ll define the borders right now: Clark Drive to the west, Venables to the south, Victoria Drive to the east, and Powell Street to the north. Strange Fellows is situated two blocks south of Venables, so it’s technically outside Yeast Van, but whate ver, let’s count them in.

Because of these breweries, this mostly industrial neighbourhood is humming with cultural

activit y that hasn’t been seen here in decades, if ever. Right now, it’s an empty canvas that the City of Vancouver, if it were so inclined , could help cultivate a district for tourists and locals, centred on the single most authentic cultural industry to emerge out of Vancouver in two decades: y’know, beer . We could call it Yeast Van, with flags on streetlamps and everything.

“The breweries have brought this new life in to this area, but what would be really beneficial from a tourism standpoint is, for people want to come in and open cool little bars, restaurants and other things,” says Chris Bjerrisgaard, Parallel 49’s marketing manager.

“If the Waldorf continues to live, [that’s] another aspect of this.”

The Waldorf is central to this, both logistically – as a funky bar/restaurant and East Vancouver’s only boutique hotel that can service beer tourism in the neighbourhood – and as a spiritual guide for how Yeast Van can (and should) shape up as Vancouver’s designated brewery district. The furor that followed the Waldorf’s almost closing back in 2013 was a cry from Vancouver’s disparate cultural communities – groups of people star ving for something authentic in a neighbourhood that can grow and sustain cre -

ative enterprise. The Waldorf was a beacon and a sign that this neighbourhood can provide that. The brewing industry has carried that further, almost by accident.

“This area has the making to be as good, if not better, than Southeast Portland, and that is a mighty big statement, but we need the support,” Bjerrisgaard says.

Is the city interested in offering that support? Sort of. Tom Wanklin, City of Vancouver’s senior planner for Downtown Eastside and False Creek Flats, says that from a general perspective, the city is aware of the booming industry, but that creating a designated brewery district isn’t really necessary.

“If we as a municipality start trying to infl uence where people should locate their breweries in a particular area like that, we could actually fi nd ourselves fi ddling around in the economies of scale and fi nd that it is actually a mistake to the needs of the brewers themselves,” he says. Their approach is to basically wait and see, and to support whatever crops up organically. If the market wants funky retail and restaurants in that area, it’ll happen, and Wanklin says it’s the city’s policy to support that. If the neighbourhood shapes up into a Portland-style beer district, then so be it.

Portland, to be fair, doesn’t have a designated beer district either, but Southeast Portland is

considered its unoffi cial brewery town. You go there for the beer, but there’s a wealth of other experiences that go along with that: various food options, a blend of retail spaces, art projects, etc.

Vancouver already has something similar in the Brewery Creek / Mount Pleasant area, and while Brewery Creek is great in its own right, it’s an area that likely can’t sustain many more breweries than it already has due to the relative lack of appropriate industrial space in the area.

Yeast Van is far more suitable, for a few reasons: The name is awesome and totally sellable from a tourism perspective.

The beer industry has room to grow, since the neighbourhood has a surplus of warehouse space zoned for light industrial, increasingly left vacant by businesses fl eeing for cheaper rent in Burnaby or Surrey.

Yeast Van is underdeveloped in the culture department. Its proximity to Strathcona and Commercial Drive means there’s potential to merge these two culturally diverse neighbourhoods into, like, one super hip neighbourhood, with food and bars and entertainment.

So let’s make it happen. Who’s in? j

This area has the making to be as good, if not better, than Southeast Portland, and that is a mighty big statement... - Chris Bjerrisgaard

< Photo illustration by Steve Kitchen / Parallel 49 Brewing

33 ACRES BREWING CO.

15 W 8th Ave. | 33acresbrewing.com

MON-Fri: 9am-11pm ^ Sat/SUN: 10am-11pm @33acres

ESt: 2013

Coffee. Charcuterie. Minimalist interior. 33 Acres checks many boxes of the hipster manifesto, but thankfully the brewery’s tasting room remains a relaxed, unpretentious space that’s a delight to visit. That’s in no small part due to the beer, which spans a range of classic styles.

33 Acres of DArkNess

Schwarz BI er

5.0% a BV IBU

Availability: Year-round

10

Probably the best example of this style in the province. This schwarzbier is gently sweet, roasty and grainy with a beautifully dry finish.

33 Acres of oceAN

a mer I can Pale a le

5.6% a BV IBU

Availability: Year-round

50

A classic North American pale: robust malt and Northwest hops in delicate balance for a beer that’s highly drinkable and refreshing. Dive in.

33 Acres of Life

c al I forn I a c ommon

4.8% a BV IBU

Availability: Year-round

40

A marriage of the carbonation and breadiness of a quality lager with the more complex fruitiness of an ale, with refreshing effect.

33 Acres of

NirvANA

Ind I a Pale a le

8.0% a BV IBU

Availability: Year-round

70

Veering into imperial territory, this IPA is a symphony of floral, piney, fruity hops above a massive, sweet malt base.

“Good people drink good beer.”

– Hunter S. Thompson, Fear and Loathing on the Campaign Trail ’72

BIG ROCK U RB an

310 W 4th Ave.| bigrockurban.com

MON-Fri: 11am-12am ^ Sat/SUN: 10am-12am

ESt: 2015

The Alberta-based brewery seems to have eased itself nicely into Vancouver’s booming craft beer scene, thanks to a line of B.C.dedicated beers created at its Mount Pleasant location. Further proof it’s fitting in just fine here: it’ll have bees (not beers) in their parking lot next year.

@bruurbanyvr

255.8% ABV IBU

Availability: Seasonal

The intense smokey flavours and aroma come from the malt, which has been kilned over an open flame.

Centennial wet hop

Wet-Hopped A le

505.0% ABV IBU

Availability: Small batch

The first of two wet-hopped small batches made with Centennial hops, flown in from the Yakima Valley on the day of the brew.

50 4.5% ABV IBU

Availability: Year-round

A copper pale with light caramel and fruit notes and clean, easy finish.

CasCade wet hop

Wet-Hopped Ale

405.0% ABV IBU

Availability: Small batch

The second wet-hop, starring the beloved Cascade varietal, so expect hits of fresh grapefruit and geranium.

In 2014, Canadians consumed 22 million hectolitres of beer, 84 per cent of which was brewed in Canada.

BOMBER BREWING c O .

1488 Adanac St. | bomberbrewing.com

MON-SuN: 12-11PM

ESt: 2014

A love of hockey brought Bomber together, to start up what’s become one of Yeast Van’s bigger beer success stories. They may not be the most common beers in B.C.’s locker-rooms (yet), but the brewery’s core lineup can definitely be filed under “crushable,” while intriguing seasonals cater to more adventurous tastes.

@bomberbrewing

4.8% a BV IBU

Availability: Year-round

28

A clean but flavourful take on the classic Czech pilsner, bolstered by the noble Saaz hop.

aBsolutE Horizon

Ca SC ad I an d ark a le

6.5% a BV IBU

Availability: Seasonal

72

Beyond the deceptively light, creamy malt aroma lies a robust ale featuring a cocoa, coffee and toffee richness balanced by citrus hops.

65 6.3% a BV IBU

Availability: Year-round

A classic West Coast IPA. Big grapefruit and floral aromas set the stage for assertive hop flavours built on a sturdy malt base.

East Van sMasH

Ind I a Se SSI on a le

35 4.5% a BV IBU

Availability: Small batch

The first in a series of session ales is brewed with ESB Pale Malt and Amarillo.

You’ll see a few SMaSH beers in this issue. The term is an acronym for “Single Malt and Single Hop.”

BRASSNECK BRE w ER y

2148 Main St. | brassneck.ca

MON-fri: 2-11PM ^ sat/sUN: 12-11PM

Est: 2013

If you can only visit one of Vancouver’s hip new breweries, this is it...if you can find a seat. Co-founder Nigel Springthorpe brought his extensive craft beer knowledge from the Alibi Room (which he still co-owns), and brewer Conrad Gmoser has been allowed to spread his wings and experiment freely.

inertia

Im P er I al stout

Availability: Seaosnal

N/A

Big roasty flavours of coffee and chocolate with a hint of licorice. Once you start sipping you might never stop!

paSSive

aggreSSive

d ry-ho PP ed P ale ale

Availability: Year-round

One of only two beers (almost) always on tap at Brassneck, this was the first beer Conrad brewed there.

Availability: Seasonal

@brassneckbrew

Aged on Brettanomyces in the foudre (big oak barrel), this beer will hold you captive after just one sip.

Spirit of DiXmaS

Ind I a Pale ale

Availability: Seasonal

Legendary Dix brewers Tony Dewald and Derrick Franche brew their original Dix recipe on the old Dix system at Brassneck.

One of Brassneck’s beers won Best in Show at the 2015 BC Beer Awards. Guess which one...or flip to page 162 for the answer.

Callister Brewing C o.

1338 Franklin St. | callisterbrewing.com

wed: 2-8PM ^ thu/fri: 2-9PM ^ Sat: 1-9PM

Sun: 1-6PM

eSt: 2015

Callister is to craft brewing what Launch Academy is to Vancouver’s tech industry: an incubator program for local brewers. Since opening in the summer, the tasting room’s been churning out beer from four different brands, all with unique styles and flavour profiles. A unique addition to Yeast Van.

Real Cask’s

10 3.0% ABV i BU

Availability: Year-round

Light, smooth, and chuggable as water. Good thing the ABV is so low…

MaChine’s s esh’ U inox

7.0% ABV i BU

Availability: Seasonal

45

Machine’s focus on hop-forward, Northwest style beers is represented in this light session beer.

@callisterbeer

BReweRy CReek’s s imple sA ison

10 4.0% ABV i BU

Availability: Small batch

This saison is the perfect intro to Brewery Creek’s focus on table beer with a foodfriendly slant.

CallisteR

Alw A ys ch A nging

- - ABV i BU

Availability: Always...but different

The house brand offers an eclectic mix of beers with styles pulled from around the world, that are always rotating.

Callister is named after Callister Park, which was a sports stadium until it was torn down in 1971. Brewery founder Chris Lay’s grandfather was the long-time caretaker and lived in a suite in the stadium.

The ‘Joey & Chandler’ edition

Once again, we’ve invited two brewers to discuss beer, the brewing and the culture for the benefit of you, dedicated reader. This time, we spoke to Danny Seeton and Matt Anderson, celebrated homebrewers who’ve unwittingly shaped Vancouver’s beer culture.

Both were early members of the city’s first homebrewer’s club, VanBrewers. They’re also roommates and therefore, essentially, the Joey and Chandler of Vancouver craft beer. Since they’re already spending time arguing about beer, we figured we might as well record some of it, which we did, in the backyard of their South Vancouver rental suite.

Seeton now works in the industry as the assistant brewer at Parallel 49. Anderson has opted to keep beer a hobby.

GRowleR: Because Graham [With, Parallel 49’s head brewer] was a part of the home brewing scene, when Parallel 49 happened, it seems like they brought that scene into the brewery’s circle.

Matt andeRson: Totally.

danny seeton: It dropped the beer culture down in age group, easily.

G: The millennial beer culture kind of congregated around Parallel 49 and everyone kind of grabbed on to it.

ds: Timing-wise it lined up, for sure.

Ma: Absolutely. I’d agree with that. They took a chance on Graham, getting a younger brewer. Everybody else was pretty well established by then.

ds: It lined up for Graham for sure.

Ma: The homebrew association started in this house because Katy [Wright, Graham’s long-time partner] and Graham were living here at the time. They started getting way into brewing, and then they were just talking about it all the time. Their other friends were like, “We don’t give a shit about this – ”

ds: “We’re sick of it.”

MA: “ – talk about it with someone else.” So they just went on Craigslist I think and just said, “Are there any homebrewers out there? There must be. Do you want to meet up and talk about beer?”

DS: The U.S. homebrew industry was so much bigger. We just listened to podcasts and looked at blogs from those guys. They were like, “Just talk with your local club!”And you’d look up Vancouver homebrew club and there was nothing. Nothing.

MA: Which is insane.

DS: Every couple of months, or every month probably, I’d be looking that up on Google. Then one time I looked it up and there was a homebrew club. And, oh! There was this meeting happening. I thought, had I missed this the whole time, and not known it was a thing? But it had just started. It was the first meeting. But yeah, Graham and Katy’s friends told them, “You need to get a club to deal with all your beer talking.”

MA: “Somebody else! Anybody else!”

DS: “Yeah, give us a break.”

MA: So that was the start of the club, and like 10 weirdos showed up for that. And now those people are our best friends it seems [laughs]. And now that club has grown from, yeah…I guess, when we officially signed papers to the government to be a non-profit society, we had 14 members maybe?

DS: Yeah, less than 20.

MA: Now we have 160 or 170. We’re the biggest club in Canada. So obviously the timing was right to start a homebrew club. And you see the quality of the beer has gotten so much better since then. There’s people who were bringing garbage beer three years ago. They would ask your honest opinion, you’d tell them –

DS: I would give them a brutally honest opinion.

MA: – and now they’re working at breweries and making amazing beer.

G: Right. You’ll do this at the homebrewer’s club, but no one will do that in the beer industry.

MA: [sighs] Yeah.

DS: I don’t know. I’ve sat down with brewers when they come by and they’ll bring some beer. I’ve sat down with them, tried their beers, and said, “That’s interesting. Have you thought about going this way?” And they’ll go, “That’s what we tried to do, but it didn’t happen.”

MA: I’ve only been brutally honest with Graham and you, because you’re good friends of mine.

G: But the rest of the world doesn’t do that.

DS: Um, have you read Ratebeer? [laughs]

MA: Well, the trolls on Facebook are different.

DS: You have a beer on Ratebeer.

MA: I do?

DS: At Yaletown.*

MA: Oh yeah, yeah. But that got a good rating. I’m flawless.

DS: But it’s brutal. I can’t go on there. I can’t look at any of our own beers on that. It’s just heartbreaking.

MA: That’s a different thing. The trouble with that is it’s people who don’t know shit, talking shit.

* Editor’s Note: Matt and Danny won the first VanBrewers Awards in 2010. For the grand prize, they had the opportunity to brew that beer – an oak-aged imperial stout – at Yaletown Brewpub. j

You need to get a club to deal with all your beer talking.

COAL HARBOUR

BR ewing CO .

1967 Triumph St. | coalharbourbrewing.com

MON-fri: 9am-5pm

Est: 2010

Coal Harbour might be an outlier, with the absence of a tasting room, but that doesn’t make them any less of a draw. We’re still hard-pressed to find a finer lager at any other brewery. Disagree if you must, but there’s one thing we can all agree on – a tasting room would do these guys well.

@coalharbrew

Availability: Seasonal

This dark lager has a crisp, quaffable finish, thanks to the cold lager fermentation. Features notes of chocolate and dried fruit.

Powell iPa Ind

6.5% a BV IBU

Availability: Year-round

66

An IPA that blends the English and American versions for a nutty malt base beneath a floral and grapefruity hop character.

5.0% a BV IBU

Availability: Year-round

09

That lager we mentioned? This is it. Crisp and finely balanced, it’s an ideal beer for anyone looking to wean off Canadian.

Smoke & mirrorS

8.5% a BV IBU

Availability: Year-round

33

A sexy beer, for anyone in love with the big, the bold and/or the smoked. Hints of barbeque, scotch and chocolate in this virile beast. Watch out.

Powell IPA should never be confused with Powell Street Brewing’s own IPAs, though we certainly sympathize if you do.

Whether you like your jeans as heavy as a stout, or as light as a pilsner, Dutil has what you’re looking for. As one of the most celebrated destinations for denim in the world, our flagship store is nestled in the heart of Gastown, a mere walk or bike ride from many of Vancouver’s craft breweries. Stop by, and we’ll pour you into that perfect fitting jean.

DOAN’s CRAFT

b R ewi N g CO .

1830 Powell St. | doanscraftbrewing.com

Sun-THu: 2-9PM ^ FRI: 2-11PM ^ SaT: 12-11PM @doanscbc

EST: 2015

Evan and Mike Doan moved into this space when Powell Street Craft moved into its new spot last year. Now they’ve made it all their own – the tasting room seems way bigger and has a totally different vibe. The beer itself is great and just a bit different, thanks to their love of rye and German ale styles.

Availability: Year-round

Fill your Stange again and again with this light, flavourful and crisp German ale.

iPA iN dia Pale a le

60 6.0% a BV i B u

Availability: Year-round

u

25 5.0% a BV i

A German ale that predates lagers, altbier is the equivalent of pale ale: complex and malty with a subtle hoppiness.

Rye Stout

Pacific Northwest s tout

Availability: Seasonal

Rye malt, rye flakes and chocolate rye in a stout? Why not? The results are incredible.

DOGWOOD bre W in G

8284 Sherbrooke St. | dogwoodbrew.com

WED/thu: 3-9PM ^ Fri/sat: 11:30aM-9PM

sun: 11:30aM -7PM

As Vancouver’s premiere organic brewery, Dogwood is kind of like a boozier Whole Foods with none of the over-priced pretension. With fresh, organic and mostly local ingredients, brewmaster Claire Wilson has some of the easiest sipping beers around.

@dogwoodbrew

Wet hopped

Ipa

Availability: Year-round

Medium bodied with lots of big funky maltiness – then wait for the surprisingly sweet finish.

20 6.9% a BV i BU

Availability: Small batch

With hops collected by Wilson in Lillooet, this small-batch IPA will be one to look for.

Small Batch

50 5.9% a BV i BU Stout i rish sto U t

20 4.0% a BV i BU

Availability: Year-round

A sessionable, velvety stout for any occasion, any time of day.

No ideas

00 0.0% a BV i BU

New small batches every week. A recent favourite was their wild cherry lager. What’s next? The only way to find out is to head down.

Faculty Brewing

1830 Ontario St. | facultybrewing.com

Mon-fri: 2-11PM ^ sat/sun: 11aM-11PM @facultybrewing

Est: 2015

28 4.7% a

IB u

An easy-drinking intro to Faculty’s brews, with a balanced body courtesy of the Vienna malt, topped with a creamy head and sweet finish.

The latest addition to the Brewery Creek neighbourhood (opening this winter) will have a tasting room reminiscent of a university classroom. And to really drive home the academia theme, all their beers are named using a university course numbering system based on their flavour profile. 710

Availability: Year-round

sI ngle- hO ppe D p ale a le

65 6.5% a BV IB u

Availability: Seasonal

Availability: Seasonal

A dry stout with a creamy oatmeal head and coffee notes from the roasted barley.

GRANVILLE ISLAND BREWING

1441 Cartwright St. | gib.ca

SUn-mon: 12-8pm @granvillebeer

ESt: 1984

Vancouver’s first microbrewery is still exhibiting its craft credentials at its original tap room on Granville Island despite its ownership by Molson (i.e. Darth Vader). Happily, new brewmaster Kevin Emms seems intent on pushing the boundaries of beer at GIB.

Availability: Year-round

GIB’s flagship IPA boasts a complex hop profile – earthy, spicy and floral – a biscuity, bready malt base and a medium-dry finish.

Availability:

An ale that strikes an accessible balance of flavour, with its caramel-vanilla profile offset by a light hop bitterness.

Cho C ol A te Stout

6.5% ABV i B u

Availability: Small batch

25

Availability: Small batch

Cocoa Loco aims for a rich, warming bittersweet mocha flavour from the combination of chocolate, coffee and roasty malt notes. In 2012 Rogue Ales’ John Maier brewed a beer made with yeast collected from his own beard.

Featuring the same banana and clove elements of GIB’s Hey Day hefeweizen, but with an added earthy maltiness.

TwisTed Twin Dunkelweizen

CoCoa LoCo

THE UNMISTAKABLE TASTE OF WINTER IS HERE.

‘Tis the season for Lions Winter Ale. Cozy up at the Taproom for this award-winner, plus eight other brews, our delicious new seasonal menu, and Small Batch growlers to go.

MAIN STREET BREWING Co.

261 E 7th Ave. | mainstreetbeer.ca

MON-THU: 2-11PM ^ FRI-SUN: 12-11PM

EST: 2014

A.k.a.: The Growler’s office away from the office. It has all the elements we’ve ever wanted from a neighbourhood pub (relaxed atmosphere, a staff where everyone seems to know your [our] name[s]), plus a selection of tasty, crushable beers. This is a consistent, dependable brewery that deserves more fanfare.

45 6.5% ABV IBU

Availability: Seasonal

They’ve taken their Hail Mary Wit and topped up every ingredient – the malt, the orange peel, the coriander and a whole lot of hops.

Stag & PheaSant

Impe RIA l s to U t

65 9.0% ABV IBU

Availability: Seasonal

A brawny stout for the winter. The roasted malts give it an earthy taste, with a hint of smoke.

Availability:

You know how we mentioned tasty, crushable beers? It’s epitomized in their pilsner. Great for any occasion.

Availability:

An Aussie twist to the classic American Red Ale, with tropical fruit flavours courtesy of the dry-hopped Australian Topaz, Ella and Galaxy.

The Stag & Pheasant was a renowned saloon in Gastown in the late 19th century.

off the rail brewing

1351 Adanac St. | offtherailbrewing.com

sun-THu: 12-8PM ^ FRI/ saT: 12-10PM

EsT: 2014

@offtherailbeer

As owner of the Railway Club, Steve Forsyth always made sure to pour local craft beer. But then he sold the club, spent years learning how to grow hops and brew himself. Now, he’s right in the mix of the craft beer boom with his own brewery in the burgeoning Yeast Van neighbourhood. Into

Availability: Small batch

A small batch for fresh hop season, with Fuggles and Centennial hops. Expect floral and citrus bitterness with mild aroma.

Like being smacked in the face with a pine tree, minus the pain. Fresh-picked B.C. hops make way for a well-rounded, earthy hop-bomb.

24 5.0% ABV IB u

Availability: Seasonal

Subtle hints of chocolate and roast barley, with mild hop bitterness.

36 4.8% ABV IB u

Availability: Seasonal

Tis the season for rich, roasty and smooth stouts. This one has a touch of sweetness and a mild hop bitterness.

Marijuana and beer are close cousins. Hops are part of the Cannabaceae family, which also includes Cannabis sativa.

PARALLEL 49 BREWING CO.

1950 Triumph St. | parallel49brewing.com

MON-suN: 11am-11pm

Est: 2012

It’s been just over three years since the Yeast Van institution hit the scene (and the shelves) and they’ve already released more than 40 inventive, tasty beers. Just as impressively: that also means they’ve come up with an equal amount of cartoony, eyecatching labels with clever names to match.

Toques of Hazzard

A light-bodied, hazy white imperial that is sneaky-strong. Gooseberry and tropical fruit hits from the Citra and Nelson Sauvin hops.

filTHy dirTy

75 7.2% ab V I bu

Availability: Year-round

An all-out West Coast IPA with a big ABV and a Hulk-sized smash of hop aroma and flavours: orange, grapefruit, pine and floral.

@parallel49beer

salTy scoT

Availability: Seasonal

A strong caramel malt and lightly salted. Aside from tits hefty ABV, this might be the closest you’ll ever get to tasting candy in liquid form.

Gypsy Tears

Availability:

A Vancouver staple. A ruby-coloured beauty with a rich caramel flavour and a big burst of hops.

...but, alas, good marijuana beer hombrewing recipes are scant and difficult to find (and believe it when we say we’ve looked. Oh, how we’ve looked).

Who's offended? Not these girls.

Naming beer is no easy task. Yeah, you can go the simple route by naming your product West Coast Pale Ale or whatever, but that’s not much fun for anyone.

No, the beer’s name has to speak to the brew’s flavour and personality, while staying true to the spirit of the brand and fighting for the attention of the consumer. Some are better at this than others. Sometimes the naming goes completely awry. Or is just too touchy for the dullards among us to deal with. These are the best (worst) ones:

Big Co C k Bo C k Hoyne Brewing

The name cheekily refers to the rooster on the label, but the BC Liquor Distribution Board rejected the beer on the grounds that the name wasn’t “family friendly.” The Hoyne clan argued that beer’s not meant for families, but the LDB refused them anyway, forcing Hoyne to drop the cock and go with the neutered “Big Bock.”

r aging B it CH B elgian Style i P a Flying dog B rewery

The Maryland brewery took a serious thrashing in the press following the release of their Belgian IPA in 2009, prompting think pieces from all corners of the Internet, even up until last year, with Slate using it as an example of rampant sexism in the craft beer industry. The name is certainly tasteless, but the label, designed by gonzo illustrator Ralph Steadman, is pretty cool.

Sweet Ba B y Je S u S ! DuClaw Brewing

Now here in the godless West of Canada, an alcoholic beverage named after our Lord and Saviour Jesus Christ might not raise any concerns. But it was too damn much for Heinen’s, an Ohio grocery chain, which pulled the beer from its shelves earlier this year after numerous customer complaints. The media jumped all over it, which of course raised the profile of the brewery and the beer in magnitudes.

Bu S terhiman Cherry a le

D ark hor S e

B rewing

Look. We’re not easily offended, nor do we find the beer names on this list personally objectionable, but this one treads a little to close to underage diddling for comfort. Dark Horse can argue that virgins come in all ages, which is true, but it’s still gross.

m outh raper ipa h op valley Brewing

If true, this is possibly the most blockheaded name for a beer possible. We say “if true,” because the beer is sold to the public as Mr. IPA, but last year, blogger Jeff Alworth at Beervana received a tip that “MR” actually stands for Mouth Raper. The brewery allegedly changed the name so the Alcohol and Tobacco Tax and Trade Bureau in the U.S. would accept the beer. Hop Valley denied all this, stating they have a lineup of “Mr.” beers, including Mr. Orange and Mr. Black.

This didn’t stop feminist website Jezebel from pouncing on the story with characteristic outrage. If the story is true, the reaction is understandable, but maybe not completely necessary. Hop Valley is likely referring to the high hop content of the beer, similar to Green Flash’s Palate Wrecker. Then again, it’s still a very stupid name.

Fu C king h ell F u C king hell

It’s not exactly what you think. The beer is named after the Australian town of Fucking, and “hell” means “light” in German. It’s also a very popular style of lager in Bavaria. The problem is that the beer’s not even brewed in Fucking, or in Austria – it’s German. The name is clearly employed by the company’s owners as a pun for marketing purposes, offending legions of Austrians and bad-punhaters in the process.

ve lvet m erkin Fire S tone w alker Brewing

For about two years, Firestone Walker got away with the name because, probably just like you, nobody knew what a merkin was. Until they found out it’s a pubic wig, originally worn by prostitutes in the Middle Ages to cover up signs of sexually transmitted diseases. They changed the name to Velvet Merlin once they star ted bottling the beer in 2010.

POSTMARK BREWING

55 Dunlevy Ave. | postmarkbrewing.com

MON-fri: 11am-11Pm ^ sat/sUN: 10am-11Pm

Est: 2014

Postcard-perfect marketing coupled with a homely, on-trend tasting room housed in Railtown’s beautiful Settlement Building all translates into top style marks for Postmark. As for the substance, the beer on offer is clean and unfussy – something new brewmaster Dominic Giraldes will likely continue – and serves as a great toe-dipper for the craft beer newbie.

Fresh-hoP

Pale ale

Pale a le

Availability: Year-round

A well balanced IPA showcasing the citrustropical fruit character of the Falconer’s Flight blend of hops.

PIlsner

Availability: Year-round

The latest and best of Giraldes’ creations is crisp and light-bodied, finishing with bright herb notes.

Availability: Small batch

Freshly picked Chinook hops give a boost of grassy, herbal aromatics to Postmark’s pale ale.

West Coast

Pale ale

Pale ale

Availability: Year-round

A light and crisp copper-coloured ale that highlights the wonderful aromatics of the Centennial hop varietal.

Postmark’s Settlement Building used to be a steel fabrication plant. Apparently, parts of the infamous rum-running ship Malahat were built there.

POWELL STREET CRAFT BREWERY

1357 Powell St. | powellbeer.com

MON-THU: 12-9PM ^ FRI/saT: 12-10PM ^ sUN: 12-8PM @powellbeer

EsT: 2012

David Bowkett seems to be settling in well at his new digs located a few blocks west on Powell from his original location. In addition to his regular range of excellent beers, he has also been busy brewing a series of interesting, experimental sour beers and a brett saison that is to die for. Keep ’em coming!

AmArillo Sour

Sour A le

5.0% ABV i B u

Availability: Small batch

13

The Amarillo hops bring apricot, peach, melon and citrus flavours and aromas to this very tart and refreshing beer.

FreSh hop ipA

Fre S h hop A le

7.0% ABV i B u N/A

Availability: Seasonal

Last year’s version used 95 lbs. of hops. But this one? 240 lbs. of fresh hops. Boom!

DArk Sour with CherrieS

Sour A le

6.0% ABV i B u

Availability: Small batch

18

Brewed with added rye and dark wheat, and fermented with saison yeast, then aged with sour cherries from Oregon.

Dunkelweizen

Dunkelweizen

6.0% ABV i B u

Availability: Small batch

18

Perfect for cool, crisp fall days, look for hints of banana and clove, supported by a rich, dark malt body.

“Most people hate the taste of beer—to begin with. It is, however, a prejudice.”

– Winston Churchill

R & B BREWING CO.

54 E 4th Ave. | r-and-b.com

Thu/Fri: 4-8PM ^ saT/sun: 2-8PM

EsT: 1997

One of Vancouver’s first craft breweries, R & B was recently purchased by Howe Sound and will (finally) receive a tasting room as part of the deal to keep up with the Mount Pleasant neighbourhood. It’s not expected to be open until 2016, but you can stop by in the meantime for growler fills and to sample their five taps.

Year-round 18 4.8%

E

ABV IBU

5.2% ABV IBU

28

Year-round 30 5.5%

ABV

Mount Pleasant series

WE HAVE NO IDEA

ABV IBU

- -

R & B’s new series will change taps every two months.

In 2014, per capita consumption of beer in Canada was 63.35 litres per person, based on total population.

37 VANCOUVER

RED TRUCK BEER CO.

295 E 1st Ave. | redtruckbeer.com

Mon-Thu: 11am-10pm ^ fri/saT: 10am-11pm

sun: 10am-10pm @

EsT: 2005

The summer concert series that rocked Red Truck’s Brewery Creek facility is long over, but the site is still going strong thanks to their truck-themed diner with 24 taps and lots of patio space. It’s got all the classic charm of a classic greasy spoon, with none of the Guy Fieri (though it’s had some Stephen Harper...).

N.W.A.

n orthWest pale ale

IBU

50 4.0% a

Huge aroma from North West hops on this ale that goes down crisp and smooth. This NWA is straight outta your bottle.

Red TRuck LAgeR

Cont I nental lager

5.0% a BV IBU

16

Availability: Year-round

As easy-drinking as lagers get. Canadian prairie malted barley meet German and Czech hops.

38 VANCOUVER

4.5% a BV IBU

Availability: Small batch

30

Red TRuck IPA

Ind I a pale ale

5.2% a BV IBU

Availability: Year-round

28

It has enough pine and citrus goodness not to scare away someone trying their first IPA. And its refreshing enough to have another.

Welcome to Barney’s!

We have been an ensconced presence in the South Granville neighbourhood for twenty-sevenplus-some’odd years. In honour of each and every one of our loyal and ridiculously loved regulars we have nally decided to spruce the place up.

To those of you who have considered Barneys to be your home away from home, your afterwork solace, you brunch mecca, and/or your living room: we salute you, and extend our utter appreciation for bearing with us these last ve months. We promise to be here for many more years to come, for you.

For those of you wishing to join in the always-interesting conversation: bring your friends! We’d love to meet you.

We now have twelve taps to suit your needs; a collection constantly evolving and endeavouring to feature the perfect range from old favourites to the upand-coming crafty creations putting this city on the world beer map.

You’re also welcome to dive head- rst and feet-long into our wine and whiskey collections!

We hope to see you every day of November.

Sincerely,

Ca e Barney Granville

STORM BREWING lT d.

310 Commercial Dr. | stormbrewing.org

eSt: 1994

This infamously grungy East Vancouver brewery has tidied up a bit since it opened its tasting area. Longtime brewer James Walton’s platform-shoed punk rock look hasn’t disappeared, though. Neither has his wild and crazy experimentation, which results in creations like Basil IPA and Apple Pie Ale.

PineaPPle Paradise Pilsner

Pilsner/ r adler Hy B rid

Availability: Small batch

This pilsner-radler hybrid is brewed with pure pressed pineapple juice to make the winter clouds go away. Forever.

imPerial Flanders sour red ale

Availability: Year-round

Aged for at least a year in barrels that once held Storm’s famous lambic, this tart beast is surprisingly quaffable.

Availability: Year-round

It ’s FAR too easy to drink this smooth imperial stout made with real vanilla and a 15-year aged whiskey.

Brainstorms

Availability: Small batch

Who knows what might appear on the growler taps next: Root of All Evil Stout, Spruce Tip Pilsner, Chai Ale?

Storm’s James Walton and celebrity chef Vikram Vij have been friends ever since they incorporated their businesses on the same date in 1994.

YOUR ONE-STOP SHOP THIS HOLIDAY SEASON

by Stephen Smysnuik

9 am-ish // There’s one bathroom stall here, which is going to be problematic, with dozens of dudes gathered to drink beer all day. This could get ugly.

Oh, wait. It’s ugly now. The bowl is filled, not with the liquid form of urine I’ve come rightfully to expect, but a bowlful of a foamy, frothy variety, rising like dish soap bubbles over the porcelain rim.

Someone needs a doctor – my first glimpse into the world of professional beer judging. Is this an omen? What does it mean? Oh man.

I’ve been asked to be a judge for the BC Beer Awards, despite not being Beer Judge Certification Program (or BCJP) certified, or feeling particularly qualified. For example, I don’t know what

It's like a ferret crapped on my tongue!

Märzen is exactly, or how it’s different from an Altbier, which is causing me a fountain of dread. There are 32 beer judges gathered here among the chilly, industrial Direct Tap warehouse in East Vancouver. The bulk of these people are highly experienced and knowledgeable about beer. They are also, incidently, white men, between the ages of 25 and 60. Some are bearded, many are not. They are lean, they are robust. They are naturally talking only about beer, using technical language

that only aggravates my inferiority complex. One of these is Danny Seeton, a Parallel 49 brewer and nationally certified beer judge, leading the conversation among a loose semi-circle of a half-dozen other men, sporting a sizeable BCJP badge on his shirt.

“Are you ready for this?” I ask him.

“I was born ready,” he says. He looks pale and his eyes are bloodshot.

“OK.”

Our mission is simple: Everyone is paired up and given a dozen blind tasting samples of beers in a single category to evaluate and award a score to out of 50, based on aroma, appearance, flavour, mouthfeel and overall impression. There are several pairings evaluating beers in each category. The best of these beers compete for the best in that category, where one judge from every pairing chooses the winner. At the end of the day, the winning beers from all categories compete for the Best in Show.

“This is not as fun as it sounds,” Ben Coli, Dageraad’s head brewer and owner, says to me. “It gets exhausting af ter a while, tasting and pulling all the beers apart.”

“Ok.”

I’m paired up with Danny and assigned to amber and dark lagers, a style of category that, naturally, has to include Märzen and Altbier.

There are six tables for judging. Each table is topped with growlers full of water, score sheets

more nuanced than blood work charts, and several copies of the BCJP guidelines handbook, which is 80 pages thick and breaks down every beer style in minute detail.

10 am-ish // It begins. Everyone’s dipping their noses in their tiny plastic cups, swirling them about, holding them up to the light. The score sheet has a list of aromas that I’m taking for suggestions. Does it smell toasty or roasty? What’s the difference? Am I supposed to even smell anything? Because I don’t.

Some of the judges are burying their noses in the crooks of their arms, which looks like some bizarre cultic rite, but I’m told is actually a way to recalibrate their sense of smell. I give it a shot. I can’t tell the difference.

Danny’s describing our beers with words that I’m worried I’ll need a brewmaster’s diploma or PhD in linguistics to decipher.

Noo N-ish // My palate and sense of smell have adjusted to the evaluating process. It’s fascinating to actually feel how the brain adjusts in a new context like this, in witnessing the subtle changes in how I perceive taste. It’s immediate, automatic. My confidence is soaring.

It turns out that, while I don’t have the language to adequately describe beer in the way that Danny does, I can accurately evaluate these beers based on their technical elements. It’s like critiquing any creative product – music, film, food – it’s equal parts sensing and intellectualizing that sensation. Danny and I are consistently within one to three points apart from each other on every beer.

“Of course we are,” he says. “This isn’t complicated. It’s fucking beer.”

3 pm-ish // Judging American pale ales. Fatigued. Grumpy, following a run of terrible entries. I’m told there are way fewer lousy entries this year over last, which is fine, but that doesn’t suppress my grumpiness any. Nor has it helped lift the energy in the area. Our numbers are dwindling and the warehouse area has a stark, almost-haunted quality of a high school exam room.

There’s grumbling abound, which makes sense. Ben was right. Judging is exhausting work –breaking down and intellectualizing every element of every single beer, a dozen at a time. Critiquing beer is a rigorous exercise in deconstructing

its magic, eroding its mystery. What makes beer good? What makes it bad? It’s almost scientific, which is good – it means the beer is evaluated efficiently, stripped of bias – but it’s devoid of any romance.

And beer for me, for better or worse, is romantic. Someone says, “It’s like a ferret crapped on my tongue!”

5 pm-ish // Best in Show competition is imminent. The dozen or so judges left seem dazed, exhausted, hungry. Or I’m projecting my own state on them. I guess it doesn’t matter.

The competition coordinator says to me, “Do you want to do Best of Show?”

“Not particularly.”

“Do you want to stay and watch then?”

“I can do that.”

I don’t, though. I duck out French exit style, but not before making a trip to the toilet in which, I’m relieved to report, everything appears normal. j

For the full list of BC Beer Award Winners, see page 162.

STRANGE FELLOWS BREWING

1345 Clark Dr. | strangefellowsbrewing.com

MON-Thu: 2-11PM ^ fri-suN: 12-11PM

EsT: 2014

With folk art-themed designs on its cans and an art gallery in its tasting room, creativity and inventiveness has been at the centre of what makes Strange Fellows stand out from the pack. And it has the beers to back up it all up, as it continues to innovate classic styles under co-founder/brewer Iain Hill.

nocturnum

dark india pale ale

6.5% a BV i BU N/A

Availability: Seasonal

A dark, almost black, hopped-up Cascadian dark ale with a light chocolate hit. Definitely worth howling over.

bayard s aison

286.0% a BV i BU

Availability: Year-round

A slightly cloudy, pale and light golden farmhouse with hints of pepper and a fruity aroma.

@strange_fellows

taliSman pale ale

4.2% a BV i BU

Availability: Year-round

29

A dry-hopped West Coast pale ale that’s so smooth you could drown in it. Maybe that’s what that mermaid on the can means…

3.0% a BV i BU N/A

Availability: Seasonal

If you missed out on this festival-exclusive keg this summer, good news: this lightly sweet and slightly sour will be reappearing.

On average, 99 per cent of beer bottles in Canada were returned (which we have trouble believing).

Strawberry berliner weiSSe Berliner weisse

BLACK KETTLE BREWING

106 -720 Copping St. | blackkettlebrewing.com

MON-sat: 11am-7Pm ^ sUN: 1-5Pm

Est: 2014

Black Kettle remains a modest, small-batch operation. Tucked away in an industrial park beside the railroad, it’s unknown how many mysterious boxcar drifters also stop off to sample one of their easy-drinking, preservative-free (except for the hops) brews.

@blackkettlebeer

Pale ale Pal E a l E

iPa

305.4% a BV i BU i n D ia Pal E al E

60 6.4% a BV i BU

Availability: Year-round

The hops take the backseat to this pale ale’s caramel and biscuity malt profile.

OatMeal StOut sto U t

105.4% a BV i BU

Availability: Seasonal

A crisp stout with big hits of coffee and chocolate and an extra smooth finish.

46 north V an

A balanced IPA where the American citrus hops highlight the bold caramel and English malts.

Dark MilD

English Dark Mil D a l E

153.8% a BV i BU

Availability: Small batch

This malt-focused, low-ABV, English ale offers hits of caramel, chocolate, roasted biscuit and dark fruit.

BRIDGE BREWING Co.

1448 Charlotte Rd. | bridgebrewing.com

MON-suN: 1-7PM

Est: 2012

All the way back in 2012, Bridge was “Vancouver’s first nano brewery.” Oh, how the times have changed. Bridge has settled into their upgraded digs in North Vancouver, complete with bigger production facility and tasting room. They’ve also ditched their garbage bin and are aiming to be a Zero Waste brewery, too.

BourBoN

Wheat ale

205.5% a BV IBU

Availability: Seasonal

A crisp wheat ale where a big citrus burst gets jiggy with notes of bourbon. What started out as a restaurant exclusive is now in bottles.

all out Stout

Oatmeal st OU t

255.0% a BV IBU

Availability: Year-round

This award-winning stout is deceptively light and smooth, with notes of coffee and chocolate.

@bridgebrewcrew

the griNch

Dark ale

6.5% a BV IBU

Availability: Seasonal

20

A dark ale with a spicy finish and notes of vanilla. Good for sharing with someone over Christmas (or keeping to yourself).

North Shore

Pale ale

Pale ale

305.5% a BV IBU

Availability: Year-round

A classic hop-forward PNW pale ale with rich, malty caramel notes that was recently voted one of the best pales in the city by Vancouver Magazine

Canadian beer consumption is highest in Newfoundland.

DEEP COVE BREWERS AND DISTILLERS

170 - 2270 Dollarton Hwy. | deepcovecraft.com

MON-suN: 12-8PM @deepcovecraft

Est: 2013

It’s full steam ahead at Deep Cove, which has put faith in longterm distiller Brett Jamieson to deliver on its brewery projects and is now poised to expand its seasonal range. Expect the brewery’s lounge to be fully endorsed and operational by the time you read this. And rejoice!

Availability: Year-round

A grainy, bready malt base with some light toffee is balanced by a robust hop profile of citrus and spice.

Availability: Year-round

This nitrogen-spiked, creamy coffee-flavoured stout goes down especially smooth thanks to a generous addition of oats.

Availability: Seasonal

A robust porter made even more robust by toasted coconut and cocoa nibs in the conditioning tank.

Availability: Seasonal

This new rotating seasonal will feature Centennial and Magnum hop taking centre stage for the beer’s debut.

Deep Cove was originally known as Deepwater. In the early 20th century, the area was a popular vacation spot for Vancouver residents.

Sailor Hägar’s

Pouring great beer since 1986

We are Greater Vancouver’s very first Brew Pub, family owned since 1986. With a spectacular view of Vancouver Harbour and city, Sailor Hägar’s Brew Pub features made-from-fresh gastropub food, with six beers craft-brewed from our own original recipes, 3 of which are traditionally handdrawn through English-made Cask Engines for a smoother, velvety pour.

Stop by and try one of these brews:

ABV 4.75%, IBU 14

Availability:

Year round

Light semi-opaque

Wheat Ale with soft coriander and orange undertones. An effervescent and crisp ale.

ABV 4.3%, IBU 19

Availability:

Year round

Mild brown ale with a light nutty aroma and a toasty flavour. Brewed with true British Ale Yeast.

ABV 5.4%, IBU 52

Availability: Year round

Named after our original brewmaster, Gary Lohin. A deep ruby red, made with select British malts and lots of hops. Truly a fine Extra Special Bitter.

ABV 5%, IBU 50

Availability:

Year round

Pale orange hues, big fruity nose & deep hoppy ale flavour. A true Pale Ale.

BELGIAN WIT ALE

GRIZZLY NUT BROWN ALE (CASK)

LOHIN’S ESB (CASK)

NARWHAL PALE ALE (CASK)

GREEN LEAF BREWING co.

123 Carrie Cates Ct. | greenleafbrew.com

sun-THu: 11am-9Pm ^ FRI/saT: 11am-11Pm

EsT: 2013

Consistency has been a little bit of a challenge at Green Leaf with a number of brewers coming and going. But this young brewery has already produced some memorable beer, and they all pair well with the memorable view of the downtown Vancouver skyline from the patio on Lonsdale Quay.

LLoyd’s

Lager

20

Availability: Year-round

A mixture of yeasts lends a different dynamic to this dry, refreshing, light-bodied lager.

animaL Farm Ind IA P AL e AL e

65 7.5% ABV IB u

There’s notable harmony between the earthy, spicy Belgian yeast, citrus-floral hops and nutty, bready malt.

50 n orth V A n

@greenleafbrew

Pie HoLe

P AL e A L e

5.8% ABV IB u

Availability: Seasonal

40

Availability: Seasonal

Lolo has you covered this winter with a generous dose of chocolate malts and roasted barley combining for a decadently smooth stout.

“I’ve only been in love with a beer bottle and a mirror.”

LoLo Stout

HEARTHSTONE BREW ER y

1015 Marine Dr. | hearthstonebrewery.ca

Hours: N/a

Est: 2014

Hearthstone’s cans hit shelves a while ago, but their tasting room is slated to (finally) open soon, at the same site as Red Truck’s original production facility. Get ready to cozy up for fresh pours and pizza.

@hearthstonebeer

mccools

hazelnut Porter Porter

18 5.0% ABV i BU

Availability: Seasonal

Hand-roasted hazelnuts complement the deep malt. A good one to keep you company during November’s never-ending rain.

american Pale ale

P A le A le

4.5% ABV i BU

Availability: Year-round

38

Brewmaster George Woods’ salute to the American pale ale is deceptively bitter. with an intense dry-hop aroma.

red rye ale

r ed A le

4.0% ABV i BU

Availability: Year-round

40

Yakima hops complement the rich, slightly spiced malt of this ruby-coloured ale. Notes of pear, citrus and black pepper.

Bohemian Pilsner

Cze C h Pilsner

5.0% ABV i BU

Availability: Year-round

20

A classic Bohemian style pils that has Old World hop aromas in a balanced, yet complex beer.

President Obama is the first president to brew beer on White House grounds. The beers made there include a White House Honey Porter and White House Honey Ale.

Howe sound brewIng co.

37801 Cleveland Ave. | howesound.com

MON-SuN: 11am-12am

ESt: 1996

If you only know Howe Sound for their one-litre flip-top bottles, or for their dynamite downtown taproom, the Devil’s Elbow, their original brewpub in Squamish is definitely worth checking out, too. And you can stay a while, thanks to the 20-room inn attached, making it an ideal sport for a craft beer-cation.

Father John’s Winter ale

Sp I ced A le

17 7.0% ABV IB u

Availability: Seasonal

Plum pudding in a bottle, basically. Interesting blend of nutmeg, vanilla, molasses, honey and yellow sugar.

Wee Beastie Scotch A le

26 7.0% ABV IB u

Availability: Seasonal

Subtle smokiness from peated malt, and oak aged. Smooth but complex.

@howesoundbeer

Pothole Filler

Imper IA l S tout

65 9.0% ABV IB u

Availability: Seasonal

Lives up to its name. A thick black imperial stout with blackstrap molasses and notes of malted chocolate.

75 10% ABV IB u

Availability: Seasonal

If the black licorice aroma – from star anise and licorice root – doesn’t knock you back, the ample ABV probably will.

The Squamish Valley once had a thriving hop industry. After Prohibition, the farms closed down as brewing operations dwindled.

Megadestroyer Stout

Whistler bre W ing co.

1045 Millar Creek Rd, Whistler | whistlerbeer.com

MON-tue: 1-8pm ^ wed: 1-10pm ^ thu: 1-8pm fri: 1-10 pm ^ sat/suN: 12-8 pm

est: 1989

Whistler Brewing is kinda like the resort town that it calls home. Their line of approachable, easy-drinking, wildernessthemed beers will bring in the craft beer newbies – let’s call them “tourists.” But they’re also exploring new recipes for beer nerd “locals” too, like their latest Unique Brew limited edition series: a Belgian dubbel in a cool Boston round.

Black Tusk ale

dark mild

Availability: Year-round

Brewed from the original recipe – which isn’t quite as old as the mammoths on the label – it’s an English-style mild ale with a clean finish.

5.0% a BV i BU N/A

Availability: Seasonal

A slightly bitter, nicely balanced brew, featuring rich malty flavours and a citrus, orange aroma complented by some chocolate.

DAGERAAD BREWING

114 - 3191 Thunderbird Cres. | dageraadbrewing.com

mon-wed: 4-8PM ^ thu-fri: 2-8PM

sat: 12-8PM ^ sun: 12-6PM @dageraadbeer

est: 2014

Brewmaster Ben Coli’s European travels inspired him to create Burnaby’s answer to Belgian’s diverse brewing beer culture. Launched last year, Dageraad is the local alternative to hunting down pricey imported bottles, and a much cheaper alternative to flying to Brussels.

Wet-Hopped Blonde

Belgian B londe

25 7.5% a BV i BU

Availability: Small batch

Fresh Centennial hops from the Sartori farm bring a juicy new level to this classic Belgianstyle ale.

8 degrees

l acto-fermented Belgian Br U ne

25 8.5% a BV i BU

Availability: Small batch

Plum and clove aroma kick off this complex brew. Featuring a West Flanders yeast and a tart finish from the lactic fermentation.

anno 2015

Belgian-style strong golden ale

8.4% a BV i BU

Availability: Small batch

25

This strong golden ale is brewed with Indian coriander and pears picked at peak ripeness. Boozy, warming holiday treat.

BurnaBarian

Belgian-style session ale

4.5% a BV i BU

Availability: Year-round

20

A taste of summer for the winter. A session ale that’s lightly spiced with coriander and goes down like silk...if one were to swallow silk.

“Burnabarian” is the name for a person who lives in Burnaby. The term was made up by Dageraad’s owner/brewer Ben Coli.

STEAMWORKS BREWING c O .

3845 William St. | steamworks.com

MON-suN: 12-10pm

Est: 1995

Whether it’s the state-of-the-art brewhouse, the dedicated team that runs it, or just less pandering to all those Gastown tourists, Steamworks’ move to Burnaby has coincided with the most consistently delicious and balanced lineup of beers it’s produced in its 20 years. A trio of 2015 CBA medals only confirms it.

Heroica Red Ale

455.6% ABV IBU

Availability: Seasonal

The brewery’s 2015 CBA gold-medal winner is a sumptuously malty red ale that’s superbly balanced by a citrus-pine hop profile.

Pilsner

pI lsne R

305.0% ABV IBU

Availability: Year-round

A bona fide B.C. classic. Dazzling gold in the glass, it’s clean, smooth, lightly toasted, with a crackle of spicy-floral hops in the finish.

@steamworksbeer

70 7.0% ABV IBU

Availability: Seasonal

This inky brew is a study in balance, with light, nutty, chocolate malt fusing seamlessly with juicy citrus hops and an assertive bitterness.

kölscH k ölsch

224.8% ABV IBU

Availability: Year-round

As if nailing the pilsner wasn’t enough. Flavours of biscuit, hay and toasted grains, an amazingly rounded body and a crisp finish.

You likely know this already, but Steamworks has a brewpub. See page 159.

STEEL & OAK BREWING c O .

1319 Third Ave. | steelandoak.ca

sun-wed: 12-8PM ^ thu-sat: 12-10PM

est: 2013

Not only does Steel & Oak have the finest record collection of any brewery in the Lower Mainland, but it also has the only licensed food truck spot in all of New Westminster. If that’s not enough, it has expanded its barrel program, which means more barrel beer to add to an already stellar selection of brews.

@steelandoak

27

Availability:

S&O’s flagship beer offers a caramel malt base beneath a complex flavour profile. A fine example of local German-style brewing.

dRy HoPPed

4.6% a

Availability: Year-round

40

An English classic with a Northwest bent. Balanced with malt and toffee notes and just enough bitterness to keep you wanting more.

Availability: Year-round

This unfiltered dunkel is way lighter than the colour suggests, topped with notes of almonds, toast and caramel.

Roggen Weizen

Rye Wheat

5.6%

Availability: Seasonal

15

A smooth and velvety rye wheat, with strong hints of banana and clove. Delicious.

New West was home to the Lower Mainland’s first brewery, the City Brewing Company, in what is now called the Brewery District. The district still exists, sans an actual brewery.

How local beer brands are hawking Pacific Northwest lifestyle

by Kristi Alexandra

Contrary to what Broken Lizard’s 2006 blockbuster Beerfest may have insinuated, gone are the days when the fashions associated with a pint of the brew were Bavarianinspired peasant wear. In 2015, beer gear has an all-new identity — and it has little to do with binge drinking and hot German waitresses in dirndls. At least in the Pacific Northwest.

Draughts of craft speak to its consumers on a level beyond Friday night frat parties. Craft beer is a lifestyle, and local brewers such as Postmark Brewing, Steel & Oak, and 33 Acres Brewing are pioneering the movement through suds-inspired duds.

“When I started at Postmark, one of the things I really wanted to do was carry through the aesthetic of who we are and what we like to do and take that through all the way to the apparel collection,” says Steve Thorp, founder and CEO of Postmark Brewing.

The Vancouver-based brewery sells retail out of its Dunlevy Avenue tasting room, which includes printed baseball caps, hoodies, toques and tanks

bearing the logo. Thorp also established the brand’s slogan “It’s All Happening,” which appears on several clothing items by Postmark, and even its enamel camping mug.

“For us, it was definitely beer number one, being in the craft beer industry,” Thorp explains. “Number two for us was lifestyle. The way that we market and communicate our brand is very much about who we are as the founders; we are West Coast lifestyle guys, and we wanted to communicate that through the brand.”

Jorden Foss, co-owner and director of Steel & Oak in new Westminster, hopes to see his community connected through his beer company’s c lothing and merchandise. Some of its items have been so popular , he can’t restock them fast enough.

“We wanted to create a culture, at least locally, where you could walk through New West and… start to see a lot of [our clothes] around,” says Foss, Steel and Oak’s co-owner and director. “Our hope was that we would have merch that was nice

enough that most people would want to buy it no matter who they were.”

The brand relies on a clean, minimalist typeface printed over T-shirts, tanks and hoodies, and deconstructed logos sewn on snapback baseball caps and toques. Steel & Oak also boasts a signature stainless steel tumbler, often featured on the brewer’s Instagram account while exploring Pacific Northwest locals.

“Craft beer is more about community and supporting where you’re locally from,” Foss reasons.

“Regional businesses are important again. We’re people from New West, they wear S&O because they want to say, ‘I’m from where these guys are from, and we’re proud of that.’ People dig wearing something that’s small and local.”

While at first glance you may not recognize threads bearing the Parallel 49, 33 Acres, or perhaps a Phillips logo milling about Metro Vancouver, the brands are way more popular than ever. That’s something Broken Lizard may just have to amend in its next beer flick. j

Loose Lips is Vancouver’s spanking new femme-focused, salacious, journalistic mouthpiece, and can be read at looselipsmag.com Kristi is editor-in-chief. If you liked this article, go there now. If you didn’t, go there anyway.

Pictured on these pages we have Steel & Oak, Postmark and Red Arrow but they aren't the only breweries in town with merchandise flying off their shelves. Oh, and hey, did we mention we sell stuff? visit our online store at thegrowler.ca to browse our nifty selection of t-shirts and other wares.

People dig wearing something that's small and local.

- Jordan Foss

FUGGLES & WARLOCK CRAF t WORKS

103-11220 Horseshoe Way | fuggleswarlock.com

Hours: n/a

Est: 2012

We now have it under good authority that the long-awaited brewery and tasting room will open in late 2015/early 2016. This is exciting news – finally we can see what kind of world these nerdy wizards of weird are planning for us (which, apparently, will include lots of video games).

@fuggleswarlock

6.0% ab V ib U

Availability: Year-round

62

A smooth malt profile sets your taste buds up for a supersonic blend of hops – Galaxy, Amarillo, Ella, Wakatu, Topaz, Cascade and Citra are all on board.

raiDen

b lack rye india P ale ale

7.2% ab V ib U

Availability: Seasonal

75

5.1% ab V ib U

Availability: Year-round

30

Another smooth malt base with a burst of hop flavour, and all the the bitterness you’d expect from an IPA.

08 4.9% ab V ib U

Availability: Seasonal

A roasty, smooth mouthfeel is balanced with pungent West Coast hops and pepper from the rye. The Fuggles hop is named after English farmer Richard Fuggle, who introduced the variety into the British beer industry in 1875.

A major hit at the craft beer fest circuit this summer. It’s sweet from strawberries, a little tart and extremely crushable.

FOUR WINDS BREWING

4 - 7355 72nd St. | fourwindsbrewing.ca

SUN/MoN: 12-5PM ^ tUe-Sat: 12-7PM

eSt: 2013

How do you top being awarded Brewery of the Year at this year’s Canadian Brewing Awards? How about completely selling out of your first limited-edition (delicious!) barrel-series sour in a matter of hours to a zombie-like crowd that lined up for hours? Yeah, that would do it.

@fourwindsbrewco

Four

50 6.5% ABV i BU

Availability: Year-round

Ripe tropical esters and wild yeast make this the funkiest IPA around.

Four Winds iPa

i ndi A PA le A le

70 7.0% ABV i BU

Availability: Year-round

Four hops varietals create potent bitter notes of what you’d expect from a West Coast IPA, but it also finishes sneaky-smooth.

25 5.5% ABV i BU

Availability: Seasonal

Big hits of cocoa and coffee. It’s rich but goes down silky smooth and creamy. The go-to winter beer.

Four Winds

Pale ale

Americ A n P A le Ale

38 5.2% ABV i BU

Availability: Year-round

Refreshing and bitter, the Cascade and Centennial hops give this pale ale a citrus bite that balances well with a medium maltiness.

Aside from winning huge at the 2015 CDAs this year, Four Winds has also grown 820 per cent since they opened in 2013.

TURNING POINT BREWERY

465 Fraser View Pl. | stanleyparkbrewing.com

Hours: n/a

Est: 2009

Well, there’s no word yet on those Turning Point beers, or the standalone Stanley Park brewery we mentioned last issue. But it’s been a big few months for the brewery all the same, with that Lululemon collaboration giving the brand some world-wide recognition. It was a smart move that helped put B.C. beer on the international map. Thanks TP.

@ stanleyparkbrew

WiNdstorm

West Coast Pa L e aL e

35 5.7% a BV IBU

Availability: Seasonal

A dark ale designed for sessionability. The roasted malt backbone blends with hints of dark chocolate and cherry.

1897 amber

Be L g I an-sty L e a L e

5.1% a BV IBU

Availability: Year-round

15

Light-bodied and lightly hopped, the brand’s flagship beer is an acceptable transition beer for anyone wary of craft beer’s offerings.

Availability: Year-round

A medium bodied pale ale, the proceeds of which benefit the Stanley Park Ecology Society.

5.1% a BV IBU

Availability: Year-round

12

Like all its beers, SP’s lager is drinkable and designed for people trying craft beer for the first time. Light and refreshing.

We’re not sure if you’ve heard – it wasn’t big news or anything – but in October SABMiller accepted “in principle” a takeover by Anheuser Busch InBev for $106 billion US, which would create the world’s biggest beer company.

Central City Brewers +

Distillers

11411 Bridgeview Dr. | centralcitybrewing.com

MON-fri: 11am-9Pm ^ sat/ sUN: 10am-9Pm

Est: 2003

With humble beginnings that date back to the original brewpub outside Central City Mall in 2003, brewmaster Gary Lohin’s respected brews now reach across the country thanks to their impressive not-so-new-really-anymore production facility. And if you haven’t visited the Red Racer taphouse you should. Go.

red racer IPa

i ndia Pale a le

806.5% a BV i BU

Availability: Year-round

The perfect IPA for the hardcore West Coast hop-head. Big piney aroma and even bigger bitter citrusy taste and finish.

red racer Isa

i ndia session ale

404.0% a BV i BU

Availability: Year-round

Nice bite of Mosaic hops in this light, refreshing and extremely drinkable session beer.

@centralcitybrew

red racer

IndIa red ale

i ndia style red ale

58 5.6% a BV i BU

Availability: Year-round

The beer formerly known as Central City’s ESB is a bitter hop-forward red.

Thor’s hammer

Barley Wine a le

11.5% a BV i BU

Availability: Seasonal

85

Pouring a rich (and boozy) mahogany after spending a year of bottle-conditioning, with notes of dried fruit, plum and candy.

Want more Central City? See page 159.

RUSSELL BREWING

202 - 13018 80th Ave. | russellbeer.com

MON-fri: 8am-3:30Pm

Est: 1995

OK, Russell might not have a tasting room. Whatever. Lately they’ve been one of the most consistantly great craft breweries in B.C. – they picked up a gold at this year’s Canadian Brewing Awards in the highly competitive IPA category for their Punch Bowl. And about that tasting room? There’s one in the works for 2016.

Punch boWl

i ndia pale ale

656.5% a BV i BU

Availability: Seasonal

It lives up to its fruity name, with berries and melon flavours exploding out the Citra, Mosiac and Amarillo hop combo.

FaRm FReSh

i ndia pale ale

6.5% a BV i BU N/A

Availability: Seasonal

Centennial, Cascade and Chinook hops fresh from Chilliwack take the stage behind a light malt backdrop.

@russell_beer

6.5% a BV i BU N/A

Availability: Seasonal

A rich winter porter spiked with cinnamon, ginger and nutmeg that was aged on oak with vanilla beans. Christmas in a bottle, basically.

White Rabbit

Hefeweizen

6.5% a BV i BU N/A

Availability: Year-round

The classic banana flavour you expect from a hefe, with Citra hops and spicy clove finish.

“God has a brown voice, as soft and full as beer.”

– Anne Sexton

white rock brewing ltd.

13 - 3033 King George Blvd. | whiterockbrewing.ca

sun-sat: 11:30am-7pm

Est: 2015

Don’t let the name fool you – the brewery is actually in South Surrey. Founder Rob Fisher also owns the neighbouring U-brew facility but saw firsthand the demand for fresh, small-batch beer. The tasting room is now open for growler fills, or sip in style (i.e., out of their plentiful stock of red Solo cups).

Availability: Year-round

A no-nonsense golden lager that finishes with a sneaky citrus bite.

Availability: Year-round

Close to an English-style ale, it pours amber and has a roastiness to the malt, while the addition of molasses give it a subtle sweetness.

Have it mailed directly to your door!

Four issue subscription*: $25

*Price for Canadian residents only.

by Jan Zeschky

Perhaps you’ve already noticed, but B.C.’s craft beer boom has been consistent across the province. Smaller, more remote communities such as Cumberland, Invermere and Terrace have all staked a claim to the burgeoning industry, right alongside Vancouver and Victoria. There are still notable gaps, mostly in Vancouver’s suburbs. Burnaby and Richmond only have two breweries each – no sign of spillover from Vancouver’s 20-plus – while Coquitlam and Port Coquitlam have yet to set off the mark. But Surrey is the most puzzling case.

With an estimated half million residents, Surrey is B.C.’s second most populous city. It’s also B.C.’s largest city by area, spread over almost 320 square kilometers, 15 of which is industrial land with average rental rates well below Vancouver’s. That translates to ample, affordable space for breweries and many potential customers.

But until recently, Surrey’s craft beer representatives were the same three breweries that have done the job for more than a decade: Central City, Russell and the Mark James Group’s Big Ridge brewpub. White Rock Brewing opened in South Surrey in late August, the first new brewery business in the municipality since Central City opened in 2003. There are no reports of another opening on the horizon.

So why has Surrey been lagging while the rest of the province is taking off?

The simple answer is lack of demand. This becomes more apparent when you look at demographics. Around 26 per cent of Surrey’s population (according to the 2011 census; it’s now estimated at more than one-third) is too young to legally drink. There are more under-19s per Central City and Russell Brewing account for 2/3 of the craft brewery population in Surrey.

household here than anywhere else in B.C., largely because Surrey is attractive for young families seeking an affordable home — and young families don’t often tour breweries on a Friday night.

More difficult to gauge is the effect of Surrey’s large populations of ethnic groups that either drink modestly or avoid alcohol altogether.

But then there are social factors. One in five Surrey residents live below the poverty line, according to census data, while the city is home to relatively few of the young professionals with disposable income who are largely driving the beer boom in Vancouver.

Their absence has given the big beer companies an opportunity to make a stand in Surrey, says Tim Barnes, VP of marketing and sales with Central City Brewers + Distillers, which has made establishing draught accounts on its home turf a challenge.

“You still go into a lot of the pubs and they have all mainstream beer,” Barnes says. “…We don’t get the benefit that Parallel 49 does. If they go down Commercial Drive they can say [to a local pub], ‘Hey we’re down the street, you’ve got to have us on.’ Whereas if we said [to a local pub] ‘We’re down the street,’ they would say, ‘We don’t care. Our customers don’t want craft beer.”

The city’s sheer size is another issue. When any city sprawls it becomes more difficult to connect people and businesses, and Surrey’s extant breweries are spread far apart. A quick Google Maps search reveals that a brewery crawl from Central City’s Bridgeview facility to White Rock Brewing via Russell and Big Ridge would involve either a 40-minute car journey of 24 km; a two-hour transit trip with a long schedule of transfers; or a 21-km, 4.5-hour hike.

It makes for frustrating nights out for those in Surrey who do appreciate craft beer.

“There’s not a centralized brewery area like Yeast Van. There’s no downtown spot where you can go and drink,” says Megan Harris, president of CAMRA South Fraser and a former Surrey resident of 20 years.

“If you want to go to Big Ridge, the buses only run at a certain time, and if you want to get back the last bus is at nine or whatever.

“Transit is a huge issue.”

Many Surrey beer lovers find it easier to take the 40-minute SkyTrain ride to Vancouver, Harris adds.

It’s easy to see how a small brewery could feel isolated. It’s why Central City, for one, would encourage any potential startup to move to Bridgeview to start a brewery hub.

“I do believe the tide lifts all boats,” Barnes says. “I think the more craft breweries we have in Surrey the better it is for all of us.”

The city seems keen to redevelop Bridgeview. On the heels of Central City’s 65,000-squarefoot brewery – funded by the city via the Surrey City Development Corporation – is a proposal for a new hockey arena close to the Scott Road SkyTrain station.

But as for more breweries, Surrey councillor Bruce Hayne says the city is taking a wait-and-see approach.

“Surrey has a young demographic and a growing population... and affordable land, so I think [breweries] will naturally come,” Hayne says. “And I’m hopeful that some of it will start to cluster around where Central City is.”

No one interviewed for this story had a ready solution to Surrey’s brewery drought. But as rocketing property prices drive more young professionals out of Vancouver, the city may yet fulfil its craft beer potential. It could take just a couple of brave startups to spark a mini-boom of beer south of the Fraser. j

The more craft breweries we have in Surrey the better it is for all of us. - Tim Barnes

white rock beach beer co.

15181 Russell Ave. | whiterockbeachbeer.com

fri: 4:30-7PM ^ sat: 11aM -3PM ^ sun: 10aM -2PM @wrbeachbeer

Est: 2014

Hey, people of White Rock: Some confusion might set in with the naming of your local breweries. See that brewery on page 67? Totally different beast. WRBBC is still run by our favourite group of weekend warrior entrepreneurs, who still can’t make enough of their highly approachable, unfussy beer.

West Beach

We’re guessing the “fruit” here refers to the subtle grapefruit flavours from the helping of Cenntennial hops added to this West Coast ale.

32 5.0% a BV IBU

Availability: Year-round

A mild British-style ale that’s nut brown in colour, with modest notes of caramel and chocolate.

7.5% a BV IBU

Availability: Seasonal

29

This malty, chocolatey winter seasonal has returned just in time for the cold season ahead.

Availability: Year-round

This IPA blends Magnum, Centennial and Cascade hops for the bite hopheads are pining for, with the smoothness designed to bring you back for more.

Historians claim that the community of Crescent Beach was founded during, and because of, the rum running trade in the ’20s.

MOODY ALES

2601 Murray St. | moodyales.com

sun: 12-8PM ^ mon/tue: 3-9PM ^ wed: 1-9PM

thu: 1-10PM ^ fri: 12-11PM ^ sat: 11aM-11PM

est: 2014

Moody Ales comes complete with a picnic/patio area out front and a tasting room inside with a cool mural describing the brewing process. Fun fact: in addition to regular growlers and bottles, Moody Ales also fills unique one-litre cans they call “crowlers.”

ChiPPer

Blonde Ale

Amer I c A n Blonde

5.5% ABV IBU

Availability: Year-round

26

Like their flaxen-haired counterparts, blonde beers often get dismissed too easily. Don’t judge this one by appearances – it’s delicious.

AffABle iPA

w est c o A st Ind IA P A le Ale

6.8% ABV IBU

Availability: Year-round

60

Seems like there’s something in the water in Port Moody that results in really good IPAs. Oh yeah, they’re called HOPS!

hArdy Brown Ale

n orthern e ngl I sh Brown

22 5.5% ABV IBU

Availability: Year-round

Pop a crowler of this fine dark beer in front of a fire (or the TV) on a rainy night.

Smouldering Smoked Porter Porter

6.9% ABV IBU

Availability: Year-round

19

Rich and creamy, this is slightly sweet like a milk stout, with subtle smoky flavour.

Moody Brews is a gypsy brewer in Little Rock, Arkansas named Josiah Moody

TWIN SAILS BREWING

2821 Murray St. | twinsailsbrewing.com

sun: 11am-9Pm ^ mon/tue: 2-9Pm

wed/thu: 2-10Pm ^ fri: 12-11Pm ^ sat: 11am-11Pm

est: 2015

There’s quite the little beer crawl happening on Murray Street. Twin brothers Clay and Cody Allmin decided to start a brewery in the exact same neighbourhood as PoMo’s other two breweries. Head brewer Dave Bridger is specializing in German style beers, which can be enjoyed when the brewery finally opens...any minute now.

Twin sails

Märzen Märzen

20 5.5% ABV i BU

Availability: Seasonal

A traditional Oktoberfest-style lager with a complex maltiness and deep amber colour from Munich and caramel malts.

Twin sails

Pilsner

n ort H g er MA n Pilsner

5.0% ABV i BU

Availability: Year-round

40

A traditional pale lager, unfiltered and aged to perfection. Crisp and highly quaffable.

Twin sails

roggen weizen

r oggen B ier

15 5.0% ABV i BU

Availability: Seasonal

Brewed with a blend of rye and wheat, with pilsner and caramel malts, resulting in a fullbodied brew with notes of fruit and spice.

Twins sails

Hefe

Hefeweizen

10 4.5% ABV i BU

Availability: Seasonal

A brew for beginners, this traditional hefe focuses on fruity yeast flavours. Cloudy and delicious.

The traditional Chinese phonetic rendering of Port Moody roughly translates to “dilapidated graveyard.”

YELLOW DOG BREWING

1- 2817 Murray St. | yellowdogbeer.com

MOn-THU: 2-10PM ^ FRI/saT: 11-11PM ^ sUn: 11-8PM @yellowdogbeer

EsT: 2014

Mankind’s two best friends, dogs and beer, naturally pair well together. That, along with having tasty beers, explains Yellow Dog’s popularity. The brewery has fetched herds of thirsty patrons from Port Moody and beyond, and is now regarded as one of B.C.’s most exciting new breweries.

ChaSe My Tail

4.2% ABV IBU

Availability: Year-round

45

Dry-hopping in this classic West Coast pale make it stand out from the pack.

SiT anD STay

Belg IA n I nd IA sess I on A le

3.9% ABV IBU

Availability: Seasonal

33

A standout style. The spicy, fruity nature of a Belgian, bred with the mildly hoppy easy-going nature of an ISA.

75 7.2% ABV IBU

Availability: Year-round

Mosiac and Citra hops are easy to sniff on this bold IPA.

Shake a Paw

24 5.0% ABV IBU

Availability: Year-round

Dark, smooth, with hints of rich chocolate and coffee, with an underlying subtle smokiness.

Yellow Dog was named after founders Mike and Melinda Coghill’s lab, Chase.

Foamers’ Folly

Brewing Corp.

19221

122A Ave | foamersfolly.ca

Sun-Thu: 10am-10pm ^ Fri/SaT: 10am-11pm

EST: 2015

Pitt Meadows’ first craft brewery arrived by complete surprise. Though FF has been under construction all summer, they’d kept a low social media profile until announcing a mid-November opening date right before The Growler’s press deadline. Their focus on constant experimentation and the promise of 20 beers on tap at any time has us very excited.

CRystAl PAlACe

Americ A n Whe A t A le

205.0% ABV i BU

Availability: Year-round

Clean and creamy, this wheat offers a strong citrus flavour and aroma.

BRetHeRn

BelgIAn IsA

Belgi A n i ndi A Se SS ion Ale

604.0% ABV i BU

Availability: Year-round

A balanced, citrusy ISA rounded out with some Belgian yeast character.

@foamersfolly

BlACk snAke PoRteR

Bro W n Porter

25 5.0% ABV i BU

Availability: Year-round

A malt-forward and full-bodied porter, balanced with an earthy hop bitterness.

Hot Box

Rye IPA

Americ A n i ndi A P A le Ale

806.5% ABV i BU

Availability: Year-round

Citrusy and fruity, with a little spice from the rye that’s balanced out with the hops.

Foamer is railroad industry slang for serious train enthusiasts.

maple meadows brewing co.

22775 Dewdney Trunk Rd. | maplemeadowsbrewingco.com

Tue-Thu: 2-7pm ^ fri/saT: 12-8pm ^ sun: 12-6pm @maplmeadbrewco

esT: 2014

The name sure is beguiling. But even if the strip-mall location doesn’t quite live up to your flower-strewn, alpine-fresh expectations, owner/brewer Carlo Baroccio’s beer is well worth crossing the Pitt River to discover. Maple Ridge’s first brewery does a nice line in tasting-room-only cask ales, as well.

75 6.3% A b V ib U ridge Blonde b londe Ale

Availability: Year-round

A more measured take on a North American IPA that brings a sweet malt base to the fore, a foil for the aromatic, floral hops profile.

76 MA

25 5.5% A b V ib U Honey BroWn ale

ro W

n Ale

15 Hoppy MeadoWs ipa i ndi A p A le A le

Nutty, caramel flavours are given an even richer depth by raspberry blossom honey from the Fraser Valley.

Glowing apricot in colour, this traditional witbier is light and refreshing with a citrusy lilt.

“Isn’t beer the holy libation of sincerity? The potion that dispels all hypocrisy, any charade of fine manners?” – Milan Kundera, Ignorance

SORRY, BEER NERDS, THE CANS VS BOTTLES DEBATE IS PRETTY MUCH SETTLED.

by Jesse Donaldson

“Cans? Are you crazy?”

If you, like me, have used this as your rallying cry – if you have spent the past few years scoffing at canned beer’s highly inferior taste, decrying its proponents as hopeless plebs, and turning up your nose at anything that doesn’t come out of a bottle – well... I’ve got some bad news.

It’s all in your head.

“If we’re just looking at the chemical composition and taste threshold, it’s identical between the two,” explains Uwe Kreis, an organic chemist, professor and one of the founders of the Simon Fraser University Brewery Sciences program. “The interior of the cans is coated [with an epoxy liner], so you don’t get any aluminum leakage at all. If people perceive an aluminum taste, it has to do with the direct contact with the outside of the aluminum can, where it isn’t coated.”

Kreis stresses that any perception of “can taste” is just a personal response – one some people are more sensitive to than others. There isn’t a shred of aluminum in the beer itself.

“I can’t believe we’re still having the bottles-versus-

cans debate,” sighs Persephone brewer Matt Cavers. “It doesn’t matter what you package beer in as long as you package it well. If you’re putting good beer in a clean, sanitary container that’s been properly purged of oxygen, the beer will taste as good as it tasted in the tank. That goes for bottles or cans. There’s no ‘can taste’ unless you’re putting your beer in paint cans or something insane like that.”

Despite furious disagreement in craft beer circles, there is a dearth of peer-reviewed research on the topic. In the meantime, popular writers have done their best to fill the void; in 2012, the Huffington Post conducted a blind taste-test – albeit on more generic, non-craft beers – and found that, when poured into a glass, only 44 per cent of testers could correctly identify a canned Sierra Nevada beer versus a bottled one. Los Angeles-based BeerofTomorrow.com tried a similar test (again with Sierra Nevada Torpedo), and again, only around 50 per cent of testers could tell which was which. In fact, in 75 per cent of cases, subjects preferred the canned variety, which brings to light an uncomfortable reality for all of us glassholes out there: when it comes to storage and shelf-life, cans are actually far superior.

“The two things which affect the taste of a beer are light and oxygen,” Kreis notes. “With cans, of course, there’s no light going through whatsoever. And if you have a good packaging line, the folds are actually much tighter than a crown cork, in terms of the seal, which means less oxygen in there.”

In fact, on a long enough timeline, a bottled beer will eventually taste worse than its canned counterpart, as its exposure to both light and oxygen lead to an increased accumulation of impurities (eventually leading to spoiled, or “skunky” beer).

And don’t forget that kegs too are made from aluminum (with the same epoxy liner), so when you sit down after work to sip on an ice-cold draft beer, your drink just came out of a very large can. So why then do craft beer drinkers continue to champion the Almighty Bottle? In addition to Kreis’s theory about exterior mouth/can contact, it seems, as with everything, that perception plays a large part. A 2013 study conducted by California Polytechnic State University concluded that a whopping 95 per cent of millennials surveyed believed that a bottle “embodied the idea of craft beer” (94.5 per cent also believed that bottled beer tastes better). Add to this the 1994 finding that, without a label, the majority of beer drinkers can’t even identify their favourite brand, and it starts to become clear that the difference is mostly – if not entirely – in our heads.

“Taste is a really complex experience,” Kreis notes. “It has to do with smell, the actual taste on your tongue, mouthfeel and all kinds of things. There are different fluid dynamics depending on whether you’re drinking out of a can, a bottle, or a glass. And that can all play a role.”

For his part, Kreis still prefers the bottle. And that’s a choice Vancouverites seem to agree with – at least, so far. The same 2013 Cal Polytechnic study concluded that millennial craft beer drinkers

actually have more of a “can do” attitude than any other group, showing a higher willingness to accept more canned beer in the marketplace. So take note, bottle purists: in the years to come, Vancouver may have a harder and harder time keeping it glassy.

“Stored cold, a well-filled can will last as long as a well-filled bottle,” Cavers says. “And it’ll be lighter to ship, won’t cut some little kid’s feet up when you drop it on the rocks at the beach. Plus, if you have a knife, you can impress your friends with an impromptu shotgun demonstration!” j

When it comes to storage and shelf-life, cans are actually far superior.

Craft breweries around the province are adding quality, canned beer to their lineup – at no sacrifice to taste.

RIDGE BREWING co.

22826 Dewdney Trunk Rd. | ridgebrewing.com

mon-thu: 12-8pm ^ Fri/sat: 11am-9pm

sun: 11am-6pm

Est: 2015

Maple Ridge struck the craft brew jackpot this year with two new breweries opening within stumbling distance of each other. Just down the street from Maple Meadows, there’s no mistaking Ridge for some of their, uh, spicier brew names. Also, they’re currently in a battle with city council to get their lounge license, so help ’em out already.

hairy Donut

5.0% a BV i BU

Availability: Year-round

22

A deep, well-rounded amber ale. In the words of Ridge, “it’s not too hairy, not too donut.” Alright then!

Cat

5.5% a BV i BU

Availability: Seasonal

35

Summer may be long gone, but this light and refreshing pils helps remind you of what that glowing orb in the sky used to look like.

@ridgebrewingco

Bar Stool Bitter

Ordinary Bitt E r

34 3.9% a BV i BU

Availability: Year-round

A bitter but easy-drinking session. As one patron noted: “Smoother than my girlfriend’s yoga pants.”

Green eye Whyte

English i ndia pal E al E

70 5.5% a BV i BU

Availability: Year-round

A balanced IPA that still has big hop aromas. A good gateway to the world of hops.

Ridge, you may have noticed, is very difficult to Google, given how similar in name it is to two more established breweries: Bridge Brewing and Big Ridge. Uh...check it out?

Trading Pos T Brewing

#107 - 20120 64th Ave. | tradingpostbrewing.com

tue-sun: 12-11pm @tradingpostbrewing

est: 2015

We have it under good authority that the whole of Langley’s been pouting over being left out of the craft beer explosion. Well, pout no longer. Trading Post is fixing the problem January with its two locations – a brewery and tasting room, along with a taphouse and farm-to-table eatery in downtown Fort Langley.

HELLES

Availability: Year-round

We haven’t tried any of their beer yet, but this pale lager is described as clean, smooth and malty.

s o U r

21 5.9% a BV IBU

Availability: Year-round

A fruity, tart and effervescent beer that’s lightbodied and easy on the palate.

21 4.7% a BV IBU

Availability: Year-round

A smooth, hop-forward session lager with a solid malt base.

BRETT IPA

Wheat a le

6.6% a BV IBU

Availability: Year-round

56

Described as an approachable, mildly tart IPA with notes of fruity zest.

Fort Langley was originally the capital of what is now B.C., but in 1859, the location was moved to present-day New Westminster because Fort Langley was deemed too difficult to defend if the Americans ever invaded.

DEAD FROG BREWING

1 - 27272 Gloucester Way | deadfrog.ca

MON-fri: 10am-5Pm ^ Sat: 12-4Pm

ESt: 2005

Having gone through a series of head brewers in quick succession over the past couple of years, Dead Frog has found a keeper in Steve Black. The Blaine, Wash., resident has given the Aldergrove brewery stability, consistency and a series of inventive and delicious small-batch releases alongside its top seller. But please, no puns about border hopping.

@deadfrogbrewery

rocket Man

Pale ale

P I lsner

5.0% a BV IBU

Availability: Year-round

20

Designed to refresh, this light golden lager combines a crisp hoppiness with a satisfyingly dry finish.

5.0% a BV IBU

Availability: Small batch

30

This pale ale is built on a launchpad of carameltoffee maltiness and is fuelled by the tropicalfruit flavours of Apollo and Galaxy hops.

Weaping reaper

Blood o range Helles Bock

6.1% a BV IBU

Availability: Small batch

24

This 2015 CBA gold-medal winner is brewed with roasted cocoa beans and peanut butter.

7.0% a BV IBU

Availability: Small batch

26

A potent, rich and smooth bock full of bready and biscuity malt, with a citrus glow and some marmalade notes in the finish.

Sleeman Breweries sued Dead Frog in 2008 over the latter’s use of clear bottles for its packaged product. Apparently Sleeman wanted to be the only brewery to peddle skunked beer...

Field House Brewing co.

2281 West Railway St. | fieldhousebrewing.com

sun-tue: 11am-8pm ^ wed/thu: 11am-9pm

Fri/sat: 11am-10pm

est: 2015

Field House is aiming for the full 360 craft beer experience when it launches in December: solid beers, great atmosphere and impeccable design. And with a half-acre property, a massive picnic area, food trucks and bocci ball court, and the sort of urban aesthetic we expect from local breweries, it sounds mighty appealing.

@fieldhousebeer

05

a

Availability: Year-round

A light and hoppy pale ale influenced by the U.K. and American styles. Mellow on the malts, strong on the hops.

Availability: Year-round

Modelled after the 18th-century German salted sour-wheat ale. Salt and coriander provide some balance, with wild flowers added for bittering.

East Ind I a Pal E a l E

6.0% a BV IBU

Availability: Year-round

25

A crisp and spicy saison fermented primarily with a blend of wild yeast, giving it a flavour of mangoes, citrus and farmhouse funk.

7.0% a BV IBU

Availability: Year-round

50

A big, hoppy brew made with hops from New Zealand and Australia, with flavours of white grape and stone fruit.

Beer was originally brewed by women (in Ancient Egypt, where the oldest known record of brewing exists).

OLD ABBeY AL es

1A - 30321 Fraser Hwy. | oldabbeyales.com

MON-suN: 11am-7pm

Est: 2015

It’s turbulent times at Old Abbey. Since opening, both founding manager John Ohler and founding brewer Tony Dewald have left, leaving the brewery’s future uncertain. Hopefully, they can build on the foundation of experimentation Old Abbey was founded on.

Belgian tripel

Belgian Tripel

309.0% a BV i BU

Availability: Year-round

An approachable, boozy tripel with a pronounced malt character and hints of citrus, spice, orange and coriander.

@oldabbeyales

Belgian tripel ipa

Belgian T ripel india pale ale

9.0% a BV i BU

Availability: Year-round

50

Another boozy offering, this time combining a notable bite from the hops with a complex blend of fruit and spice flavours.

RAVENS BREWING CO.

2485 Townline Rd. | ravensbrewing.com

Sun: 1-5pm ^ Mon-Wed: 12pm-6pm

Thu-SaT: 12-7pm @ravensbrewing

eST: 2015

The row of giant black birds perched on Raven’s taps might give off Alfred Hitchcock vibes, but the beer that pours from them is anything but scary. Brewmaster Nick Fengler sources local ingredients from the Fraser Valley to brew traditional European styles with a West Coast twist.

West Coast pale ale

a mer I can p ale a le

5.5% a BV IBU

Availability: Year-round

36

Loads of Centennial and Cascade boost the hop profile of this pale ale turning it into a tasty mini-hop-bomb.

englIsh

Dark mIlD

d ark mI ld

6.0% a BV IBU

Availability: Seasonal

16

5.75% a BV IBU

Availability: Year-round

27

A classic, easy-drinking saison, light and hazy in colour, but with hints of lemongrass and black pepper. Easy sipping.

Fresh hop harvest

Ira

Fresh h op Ind I a r ed a le

70 6.0% a BV IBU

Availability: Seasonal

The dark mild lives up to its name, with toffee aroma and dark roast undertones. A bit boozy, but highly drinkable. The raven in Pacific Northwest indigenous mythology is both the creator of the world and a trickster god.

Locally grown ingredients are in full effect in this deep red amber ale thanks to fresh Cascade hops provided by nearby Fraser Valley farmers.

MISSION SPRINGS

BREWING c O .

7160 Oliver St. | missionsprings.ca

sun-THu: 11am - 11pm ^ Fri/ s aT: 11-1am

EsT: 1996

@msbcbrewery

sPIrIt Bear

8.0% ABV i BU

23

Availability: Seasonal

A hefty stout with sweet, chocolate goodness, thanks to cacao nibs from Ecuador. Perfect sipping for a snowed-in Saturday night.

MClennan’s sCotCh ale

Scotch A le

8.0% ABV i BU

Availability: Seasonal

30

Wickedly smooth with notes of toffee caramel and smoke and even leather, balanced out with hints of burnt sugar and roasted malts.

3.0% ABV i BU

18

Availability: Seasonal

It’s surprising Mission Springs isn’t a bigger deal. Their beers are consistently delicious and inventive, and their brewpub is a rustic behemoth filled with weird and awesome knick-knacks. Sadly, beer mastermind Kevin Winter has left the brewery, leaving some enormous gumboots to fill. Fraser Valley

A winter radler? This beer, blended with cranberries and white grape juice, has a ginger zing and is basically a Festivus miracle.

Americ A n indi A p A le A le

6.6% ABV i BU

Availability: Year-round

85

The PNW staple: just enough big hop aroma and a nice, rounded bitterness to make this a quality West Coast IPA.

“stay with the beer. beer is continuous blood. a continuous lover.”

– Charles Bukowski

OLD YALE BREWING c O .

4 - 7965 Venture Pl. | oldyalebrewing.com

eSt: 2000

2014 was a landmark year for Old Yale. An injection of cash from new owners breathed new life into the brewhouse, resulting in their Sasquatch Stout winning beer of the year at the Canadian Brewing Awards. 2016 will be another landmark year, with a new, purpose-built brewery in South Chilliwack due in spring.

Oatmeal St OU t

5.0% a BV IBU

15

Availability: Year-round

Dose up on this Citra- and Galaxy-stuffed IPA. Surprisingly well balanced, all hops considered.

screaMing Banshee irish

creaM stout

7.5% a BV IBU

Availability: Seasonal

20

Smooth and rich, Screaming Banshee is scarily good at hiding its considerable strength.

Availability: Year-round

If Bigfoot did ballet. Sasquatch looks dark and imposing, but goes down remarkably light and smooth, with notes of chocolate and coffee.

Devilfish

sMash iPa

Ind I a pale ale

65 5.5% a BV IBU

Availability: Seasonal

Malted barley from Quebec and Ella hops from New Zealand should make this IPA a delicious catch.

The mountainous region between Chilliwack and Harrison Lake is a notorious hotbed for Sasquatch sightings.

South East Portland, specifically

There’s too bloody much to do in Portland. You might know this. If not…dude. Every district has a dozen little neighbourhoods, all of which are self-contained with every kind of restaurant imaginable, countless bars, excellent coffee shops, strip joints and, yes, of course, breweries.

W hich is why, if you’re only in town for two or three nights, it’s important to hunker down in one area and explore everything it has to offer. You’ll waste your time gallivanting across the city in an effort to “see it all” –it’ll prevent you from stumbling upon the nooks and crannies that make this city so rewarding to visit.

South East Portland is where to stay if you’re in town for beer tourism. It’s the unofficial beer district of the city, with 15 breweries and brewpubs, and a staggering amount of beer bars and bottle shops. Here’s what you should do here, assuming you have three nights in town.

Day One

You’ll probably be arriving later in the afternoon, having spent the day fighting traffic at the border, then Seattle, then Tacoma (ugh), then Olympia. I recommend checking in to your hotel* and just taking it easy.

By “taking it easy,” I mean stumbling around the immediate vicinity of your hotel and getting faced at the nearest establishment. Anything you find in this neighbourhood will be guaranteed weirder and more appealing than anything you’ve ever visited in or around Vancouver.

Day TWO

Whenever you wake up – eat a relatively healthy breakfast. Drink coffee. Rent bikes, in order to get the most out of this day. Don’t bother walking –this trip will take way too long.

Noo N // Hopworks urban brewery

HUB is a very popular organic brewery. They do set tasting flights of 10 or 15, so there’s no

mixing-and-matching, which is fine. Most of the beers are worth tasting. The menu is stacked with both healthy (salads) and non-healthy (pizza, burgers) food options, with locally sourced ingredients. It’s worth putting some greens in your belly, just to get the nutrients necessary for the thrashing you’re about to put it through.

2 pm // Gi G antiC b rewin G C o.

Located in the industrial boonies, but definitely worth the visit. It’s sort of a spiritual sibling to Vancouver’s Parallel 49, with its bat-shit marketing, zany beer labels and emphasis on quality experimentation. Like most Portland breweries, there’s ample patio space, and the whole vibe is arty without being pretentious.

4 pm // tH e b eer mon G ers

This is one of the most impressive bottle shops you’ll stumble upon. Two entire walls are lined with refrigerators with thousands of bottles of beer from all over the world. Buy a few and drink them right there. If you prefer fresh beer, there are 10 taps featuring brews from across Oregon. The space is a

bit grungy, but supremely relaxed and full of people that care deeply about beer. You will meet good people here.

5:45 pm // Get Food *

7:30 pm // Free t IM e

We recommend that you a) visit any of the nearby breweries or beer bars, to soak up the culture. Dig A Pony is good fun. The Morrison Hotel looks exactly like you’d imagine; or b) head back to the hotel, completely exhausted, with a pint of locally made ice cream to watch The Notebook and Superbad on TV in succession before passing out (recommended only for people travelling solo or with a romantic partner).

DAY Three

Take a cab to the Pearl District, specifically to visit Powell’s Books, get overwhelmed by the selection and then purchase something that’ll sit unread on your bookshelf indefinitely. Visit Deschutes Brewery and Public House down the block if you simply must get your beer fix in.

Noo N // t he Co MM ons

Arguably the finest brewery in Portland (depending on your taste, we suppose), this European beer-style establishment has just moved to its new location. It’s greatly expanded, with minimalist décor and a restaurant, of sorts, that specializes in cheese and meat platters. This is highbrow beer-mongering at its best.

1:30 pm // Cas C ade Barrel r oo M

Highly recommended for those who love sour beers or just want to see what all the fuss is about. Take it easy though – some of these barrel-aged beers are huge, and tart enough to burn the top layer of skin off your tongue. You will likely wreck your palate.

3 pm // Base CaMp BrewInG

This is a weird sort of outlier in the beer industry, with its outdoors/mountaineer theme. Beer and exercise? OK. The beer is standard Pacific Northwest fare, and something of a letdown considering the variety available throughout the rest of the city. Still, the tasting room has one of friendliest social environments you’ll find in the city.

5 pm // e at aG a I n!

Then do whatever you want. We hear Sassy’s is fun… j

* W here to e at // Far M

A farm-to-table restaurant and a wait staff straight out of a Portlandia episode.

t he n o B le r ot

Great name with great food and a stellar view of the city.

p or que no

Absolutely worth the cab ride with far superior Mexican to what you’ll find back home.

sI zzle pI e

Excellent pizza-by-the-slice, with fresh beer on tap. It’s open into the wee hours, which means you can stuff your grumbling, beer-filled belly with its greasy deliciousness at any point.

Where to stay //

t he Jup I ter

h otel

An old motel on Burnside that’s been converted into a boutique hotel that caters to the sort of tourists that come to Portland to drink beer and party hard. The Doug Fir Lounge patio sits in the middle of the grounds, and can be extremely noisy for those with rooms beside it. Find a room on the quiet side if you can.

CATEGORY 12 BREWING

Unit C - 2200 Keating Cross Rd. | category12beer.com

tue-sat: 12-6pm

est: 2014

Brewer Michael Kuzyk, Ph.D., worked in labs for 20 years while perfecting his brewing talents at home. The brewery’s name and marketing centres around his background as a scientist, and the beer inside the bottles more than lives up to what the labels promise. The brewery has a great tasting room for samples and growler fills.

@c12beer

6.7% a BV IBU

Availability: Year-round

77

Winner of a gold medal at the 2015 Canadian Brewing Awards, and deservedly so. Bold, black, hoppy and yummy.

critical point pale ale

5.6% a BV IBU

Availability: Year-round

49

Well-timed late hop additions gives this Northwest pale ale a citrusy aroma and flavour atop a caramel maltiness.

6.9% a BV IBU

Availability: Year-round

27

This big, boldly flavoured saison is dangerously drinkable. Citrusy Zythos hops give it a West Coast edge.

SubverSion

Imper I al I nd I a pale ale

8.7% a BV IBU

Availability: Seasonal

97

This huge West Coast Imperial IPA is medium-bodied, which puts its colossal hop character front-and-centre.

“Category 12” is a made-up scientific term coined as an homage to brewmaster/co-founder Michael Kuzyk’s previous career as a biochemist and microbiologist.

CANOE BREWPUB

450 Swift St. | canoebrewpub.com

mon-sun: 11:30am - late

Est: 2002

Never mind the beer, the food, or the abundance of ludicrously attractive wait staff. Canoe has one of the finest patios you’ll experience in all of British Columbia, no question. Now, about that beer: expertly crafted. The food: we’d go out of our way for it. The wait staff: Man alive.

@ canoebrewpub

6.5% ABV i BU

Availability: Seasonal

22

A mellow Euro-style bock features a subtle noble hop character atop a solid German malt profile.

6.5% ABV i BU

Availability: Year-round

65

A golden IPA, generously hopped, featuring hints of tropical fruit and pine for good measure.

5.5% ABV i BU

Availability: Year-round

20

Definitely on the darker side, with all the chocolate and malty notes you’d expect of an ale of this colour. Very drinkable indeed.

4.8% ABV i BU

Availability: Year-round

15

Super clean, very crisp and oh, so very very refreshing. Great for any occasion, especially occasions involving lots of beer consumption.

B.C.’s first brewery was the Phoenix Brewery, later renamed Victoria Brewing Company, located on Government Street.

Lager

DRIFTWOOD BREWERY

450 Hillside Ave. | driftwoodbeer.com

tue-Sat: 11am-6pm @driftwoodbeer

eSt: 2008

Ah, Driftwood. Dependable Driftwood. One of the few breweries to consistently blow minds, destroy palates and still sell, like, way more beer than anybody (or mostly anybody). Their core beers are staples in B.C. craft, while their seasonals and limited releases are worth storming the gates for. And no, they didn’t pay for this writeup.

BlaCkstone

45 6.0% ABV IB u

Availability: Seasonal

A dry porter like you’d get in the London of old, with notes of dark chocolate, roasted coffee and caramel.

Farmhand

35 5.5% ABV IB u

Availability: Year-round

85 7.0% ABV IB u

Availability: Year-round

The gold standard for B.C. IPAs is surprisingly – nay, dangerously – smooth considering its high ABV and IBUs. Enjoy...but with caution.

Crooked Coast

Dussel D orf Alt

40 5.1% ABV IB u

Availability: Year-round

A stellar example of the table beers produced in this province. This one’s pale in appearance and light to the finish. The amount of alcohol in a single pint of Fat Tug equals a bit more than three shots of vodka.

The German noble hops and Munich malts provide the best substitute for a trip to East Germany you’re likely to find on a whim.

4 MILE BREW I ng co.

199 Island Hwy. | 4milebrewingco.com

mon-sun: 11am-11pm @4milebrewingco

Est: 2014

We’re still amazed at how few Victoria locals know that the Four Mile Pub actually brews its own beer (as 4 Mile Brewing – note the difference). The new brewpub is the epitome of a man-cave: dark, cavernous, with screens at all the booths showing sports, and poor cell reception so the wife has trouble reaching you.

Availability: Year-round

A standard English pale ale – smooth and malty – with a flourish of West Coast hop character.

24 4.25% a VICTORIA

BV i BU

Availability: Year-round

As authentic a best bitter as you’ll find on the Island. It’s naturally carbonated and unfiltered. And smooth.

Not as explosive with the hops as the name suggests, but finds a decent balance between the British and West Coast IPA styles.

Availability:

This is what you should expect of a classic English brown ale, with notes of chocolate and coffee.

HOYNE BREWING CO.

101-2740 Bridge St. | hoynebrewing.ca

Mon-fri: 12-6pm ^ Sat: 11am-6pm @hoynebeer

ESt: 2011

Protégé of craft beer pioneer Frank Appleton, Victoria brewing legend Sean Hoyne spent more than two decades at Swans and Canoe before establishing his eponymous brewery in the Rock Bay district. Dark Matter quickly became his iconic beer, but Hoyne also really knows his lagers – which can’t be said for most B.C. breweries.

GratituDe

Winter a le

Availability: Small batch

Gratitude is gorgeously rich and smooth, with a well-fired caramel profile providing a robust base for a judicious dose of gingerbread spices.

Helios

Dortmun D er l ager

Availability: Seasonal

A lesser-known style from Germany’s industrial heartland. This is a strong yet balanced malt profile with a spicy bitter bite of noble hops.

VoltaGe

Coffee Stout

Availability: Seasonal

A luscious collaboration with Victoria’s Habit Coffee that will guarantee a jolt of roasted espresso goodness.

Dark Matter

Dark ale

Availability: Year-round

A deep malt aroma betrays the subtle complexities of this surprisingly light-bodied ale: coffee, chocolate and a hint of smokiness.

The architect of B.C.’s first liquor laws was Governor James Douglas. In 1858, he passed a law that read, “Spirits would only be licensed for public consumption where food and bed was also offered...”

LIGHTHOUSE BREWING CO.

2 - 836 Devonshire Rd. | lighthousebrewing.com

mon-wed: 8am-4:30pm ^ thu-fri: 8am-5:30pm @lighthousebeer

est: 1998

For the first dozen years of Lighthouse’s existence, it seemed to be standing still while other Victoria breweries pushed the craft beer revolution forward. Then, brewer Dean McLeod arrived and shoved Lighthouse toward craft beer credibility. McLeod recently left to try his hand at distilling, but hopefully the team he trained will keep following the example he set.

race rockS

Availability: Year-round

Lighthouse’s flagship beer since its launch, Race Rocks is a malty and flavourful dark ale that is eminently quaffable.

Availability: Year-round

This huge hop-soaked elixir is deceptively easy to sip, but be careful: a numbskull can easily become a skull-splitting hangover headache.

Availability: Year-round

Overflowing with southern hemisphere hops, but perfectly malty with a tropical bouquet of aromas and flavours.

Availability: Seasonal

The addition of pure vanilla beans from Madagascar blends beautifully with the chocolate and coffee notes in the malts.

...and that “brewers of spirits could not sell their product to other then licensed premises.” Those laws have evolved only recently.

MOON UNDER WATER

b REWER y

350B Bay St. | moonunderwater.ca

sat-thu: 11:30am-11pm ^ Fri: 11:30am-12am @moonbrewery

Est: 2012

When George Orwell described his perfect pub named the Moon Under Water, he probably didn’t think this was it, but we’re certain he’d be proud. We’re assuming Moon’s Clay and Chelsea Potter are proud as well – they’ve raised the bar for European styles with West Coast attitude.

Hip As FunK

Far M hou S e i n D ia pale ale

7.0% a BV i B u

35

Availability:

A light-bodied, authentic dunkel that’s full of subtlety, featuring a gently sweet bread-crust maltiness.

Availability: Year-round

A characterful ale that melds a rounded juiciness, a graceful bitterness and a lightly spicy, earthy finish.

Oud King CrOwe 2015

Sour Dark a le

4.2% a

Availability: Seasonal

30

The winter companion to the very successful Light Side of the Moon is an oatmeal stout with hints of chocolate and orange.

9.0% a BV i B u N/A

Availability: Small batch

This promises to be another benchmark in the barrel-aged Crow’s Nest series. Expect flavours of chocolate, plum, tobacco and oak.

“They are particular about their drinking vessels at ‘The Moon Under Water’ and never, for example, make the mistake of serving a pint of beer in a handleless glass.”

– George Orwell, “The Moon Under Water”

by Joe Wiebe

Phillips Brewing has been an innovator in B.C.’s craft industry for a long time: It was one of the first to offer growler fills, it began barrel aging beers a long time ago, and is well known for the diverse range of beers it has produced over the years.

In September, the brewery opened its new malting plant, the Phillips Maltworks, behind its brewery in downtown Victoria – the first of its kind for a brewery in Canada. The facility took about two years “and 5,000 grey hairs,” according to Phillips’s press release, from design to completion. It cost more than $1 million.

Vancouver Island seems to be a hotbed for local malting in Canada. Mike Doehnel, a Saanich Peninsula farmer, has been growing and malting one-ton batches of his own barley since 1998, inspiring Driftwood Brewery to name its pilsner – made entirely with his malts – after him. Up near Nanaimo, Geremy White has been doing the same thing for a couple of years, producing half-ton batches and selling his malted barley to Longwood Brewery and Wolf Brewing there.

But no other Canadian brewery malts its own barley. It’s a complex job that requires specialized equipment and lots of space. It’s generally handled by industrial malting facilities like Gambrinus in Armstrong and Canada Malting’s several plants spread across the country.

Those large operations might process 150-250 tons of raw grain at a time (versus the Maltworks’ 20 tons per week), but are unlikely to create custom malt. If a brewery wants custom malting, they’re better off doing it themselves.

Matt Phillips, founder of Phillips Brewing, says the new malting plant gives the brewery a level of control over their beer’s core ingredient that they’ve never had before. It frees them up to explore unconventional grains and continue their innovative approach to brewing.

“As an industry we’ve been so focused on hops for so long, but at the same time, we’ve all been neglecting malt as a possibility. In terms of really being experimental with it we just [didn’t] have the tools to do it,” Phillips says.

Phillips Brewing’s Maltworks plant marks an innovative approach to malting

There’s a downside though. The project is expensive and Phillips says it won’t save the brewery much money – at least not in the short term.

“There’s not a really good business argument for it,” he says. It’s ultimately about making better beer. As he points out, “It wasn’t a good business argument to start a brewery in the first place, either, but it worked out to be.”

Phillips Brewing began working with Saanich Peninsula farmers in 2014, collecting 340 tons of barley and wheat over the past two harvests. That works out to about 30 per cent of the brewery’s annual needs, so it will be supplemented with barley grown elsewhere and some specialty malts that will still need to be purchased.

What is malting any Way?

On the distillery side, Phillips says they’ll produce “a single-malt whiskey that is truly a Vancouver Island whiskey,” along with gin that is made entirely from products sourced on Vancouver Island, including all the botanical ingredients.

“The closer you can get to the raw ingredients in the ground, the better,” Phillips says. j

Raw barley—and other grains like wheat—must be malted before brewers and distillers can use it. The grain is first steeped and rinsed in fresh water for about two days until its moisture content grows to about 45 per cent by weight. At this point, the barley begins to germinate; in other words, tiny roots begin to grow. The germinating barley is aerated and turned regularly for several days. During this time, enzymes in the grain produce malt sugars, soluble starch, and usable yeast nutrients like amino acids. Finally, it is kiln dried and sometimes roasted to a darker colour. At this point, it can be stored for months until a brewer’s recipe calls for it.

We’ve been so focused on hops for so long, but at the same time, we’ve all been neglecting malt as a possibility.

- Matt Phillips

Philli P s Brewing &

Malting Co.

2010 Government St. | phillipsbeer.com

mon: 10am-5pm ^ tue-thu: 10am-6pm

fri: 10am-7pm^ sat: 11am-6pm

est: 2001

We don’t know the inner workings of this company, but it certainly seems like these guys are having more fun than anyone else on the planet. They’re highly progressive, their beer labels behold intriguing new worlds, and their beers are wildly creative. The company’s whole vibe exudes a reverence for just enjoying yourself at all times. Cheers to that.

Blue Buck

Pale a le

Availability: Year-round

The No. 1 gateway craft beer. Malty, slightly sweet and with just enough hops to inspire groping for another bottle.

shorT WAve

w e S t Coa S t Pale a le

Availability: Year-round

A balanced pale ale where the sweet and the bitter collide, offering a strong malt body and tongue-frying citrus hops.

Thorny horn

Sour

Availability: Small batch

A kettle-soured ale that fits in no particular style: a brown ale with prominent raspberry flavour and sour overtones.

AmnesiAc

Double In DI a Pale a le

Availability: Year-round

Featuring one of the best psychedelic beer labels ever, this enormous IPA will pry your mind open to the experiential wonders of the craft beer universe.

You silly, we have no answers here. Wink wink. (If you don’t know what we’re talking about, see page 38.)

SPINNAKERS BREWPUB

308 Catherine St. | spinnakers.com

Mon-sun: 8am-11pm @spinnakers

Est: 1984

B.C.’s current craft beer boom goes way back to Spinnakers, the very first brewpub in Canada that poured its first brew more than 30 years ago. And while the brewery is rightfully steeped in Canadian craft beer lore, the new generation is pushing forward, led by brewmaster Tommie Grant and brewer Kala Hadfield.

Availability: Seasonal

Sweet orange peel and five hop varieties give this a strong citrus nose. Lactose and flakes of oat round out a creamy, balanced brew.

28 7.75%

A bruiser of a stout, designed after the classic imperials poured at shipyards in northern England.

Availability: Seasonal

Pilsner, Munich and Vienna malts, plus plenty of hops, are used in the traditional Märzen-style.

Availability:

A deep amber with nutty light biscuit and roasted malt flavour. A light flowery hop aroma, with a clean finish.

107 VICTORIA V i C tori A

SWANS Bre W ery

506 Pandora Ave. | swanshotel.com

mon-wed: 11:30am-1am ^ thu-fri: 11:30am-2am

Sat: 9am-2am ^ Sun: 9am-12am

eSt: 1989

Swans is an especially cozy place to warm up in the dreary rainy season. The pub is comfy, the beer is delicious and the hotel upstairs has apartment-size suites (some with dog beds) featuring some of founder Michael Williams’ excellent art collection.

@swansvictoria

double Shot

Porter

Coffee p orter

5.5% a BV IBU

Availability: Seasonal

20

This is brewed with 850 double shots of Sumatra Mandheling espresso pulled in a single evening at Caffé Fantastico.

7 SwanS a SwImmIng Sa IS on

7.0% a BV IBU

Availability: Seasonal

18

Hazy and amber coloured, this rustic saison is brewed with raisins for a unique complexity. Stocking stuffer, anyone?

buCKerFIeld’S eSb e xtra S pe CI al BI tter

5.0% a BV IBU

Availability: Year-round

35

IndIa Pale ale

Ind I a pale ale

80 6.8% a BV IBU

Availability: Year-round

An old-school, tried-and-true ESB, with a sturdy malt profile and smooth finish. A classic Victoria brew. Michael Williams’ art collection includes pieces from Robert Davidson, Max Bates, Flemming Jorgenson, among others. It’s OK, we don’t know who these people are either.

Brewmaster Andrew Tessier has been brewing this hoppy IPA to very high standards since 2003.

Craft Beer Pioneers Swans

At first glance, the stunning historic building adorned with flower boxes in full bloom gives the impression you’re arriving for high tea, but Swans Brewpub, a staple of downtown Victoria for over 25 years, is serving a different kind of drink.

A pioneer of the craft beer scene, Swans Brewery opened in the spring of 1989 with a design by Frank Appleton. The tradition of grain in this building is strong, for it was originally built in 1913 as a storage facility and feed store for wheat and corn from the farms of the prairies and Vancouver Island. As the story goes, founder Michael Williams laughs when thinking back to what an “ugly duckling” the new building was, thus chuckling at the irony of naming his new venture Swans.

Under the hand of brewmaster Andrew Tessier since 2003, Swans boasts over 31 Canadian Brewing Awards for their British style ales and German and Canadian beers. Visitors and locals alike enjoy live music seven nights a week, sipping on nine signature brews, three of which are pulled through traditional English style draught engines. You won’t find any added syrups or sugars here in the 100% grain mashes. Specialty malts and their own unique strain of yeast imported

“Honest Beer Brewed Here”

from the UK, coupled with the avoidance of filtration or pasteurization makes the folks at Swans proud to say “Honest Beer Brewed Here”.

Feeling tipsy? Swans Hotel is right on site, with 30 spacious condo style suites, a 3 story rooftop penthouse and dog beds for furry guests. Throughout the brewpub and hotel, Williams’ art collection fills the walls, a legacy left as part of a bequest to the University to Victoria after his passing in 2000.

VANCOUVER ISLAND

BREW ER y

2330 Government St. | vibrewery.com

mon-sat: 10am-6pm

Est: 1984

Victoria’s sleepy behemoth has been stirring in recent times as it looks to capitalize on the rise of craft and diversify beyond staple brews such as its flagship Piper’s Pale Ale. VIB’s bomber releases have increasingly challenged palates, and for those who still don’t feel that’s enough, there’s always the one and only Hermannator.

@vanislebrewery

Availability: Year-round

Beyond that roasty aroma is a palette of malt flavours, with caramel, coffee and licorice notes kept light by a biscuity crispness.

Availability: Seasonal

This is rarely the same twice, featuring chocolate, coffee, molasses, vanilla, dark fruit, tobacco, or all of the above should you choose to age it.

Our website is almost here!

While you’re waiting, follow us on Facebook, Twitter and Instagram

@thegrowlerbc

Axe A nd B A rrel Brewing co.

2323 Millstream Ave. | axeandbarrel.com

sun-sat: 11am-9pm

Est: 2015

After opening this new brewery in its old liquor store space in September, the Loghouse Pub closed for renovations. The restaurant should re-open in December under the new name, but until then, the brewery (with head brewer Dave Woodward at the helm) and tasting room are open for business – a long-awaited and much-needed addition to Victoria’s West Shore.

Availability: Year-round

An easy-drinking, crisp lager brewed with Canadian Pilsner and European Munich malts, along with Hallertau and Saaz hops.

This West Coast pale ale has a spicy rye character and a big citrus kick from lots of “C” hops.

Availability: Year-round

Let’s call this a “Woodward-esque IPA,” which means he is “hoppin’ the hell out of it.”

Ingredients include: Curacao orange peel, coriander seed, fresh lemongrass and makrut lime leaves for a unique, citrus flavour. Delicious.

“A man who lies about beer makes enemies.”

– Stephen King

RED ARROW BREWING C O .

5255 Chaster Rd. | redarrowbeer.ca

sun-thu: 11am-6pm ^ fri: 11am-8pm sat: 11am-6pm

Est: 2015

If nothing else, Red Arrow has presence. You notice it the second you drive up to the building, a former motorcycle shop built in the vein of an old firehall. Their merch selection puts just about every other brewery’s to shame. And the beer? One of the most impressive taplists of any new brewery to open in 2015.

Piggy Pale ale

5.0% ABV IBU

Availability: Year-round

37

A balanced pale ale that never overdoes the hops, then finishes up dry.

midnite

Um B er Ale

5.1% ABV IBU

Availability: Year-round

33

A dark brown ale with notes of apricot, toffee and brown sugar, with a modest kiss of Australian hops.

sweet leaf

65 6.3% ABV IBU

Availability: Year-round

As satisfying as the Black Sabbath tune we’re assuming it’s named after.

25 5.0% ABV IBU

Availability: Year-round

About what you’d expect of a German-style Kölsch – crisp and refreshing – with a unique graininess to keep things interesting.

Prior to the 20th century, English and Americans normally drank their beer hot, not cold.

Kustom Kölsch

LONGWOOD BREWERY

101A-2046 Boxwood Rd. | longwoodbeer.com

wEd-fri: 2-6pm ^ sat: 12-5pm

Est: 2013

Longwood’s brewpub has been a staple for beer nerds in Nanaimo since it opened in 1999, but they levelled up when they opened a separate tasting room and production facility in 2013. Located about 10 minutes away from the pub, it two literal namesakes: a cedar surfboard and zebrawood bar. Nice.

BourBon

BArrel Aged Stout Stout

Availability: Small batch

Four months of aging in Heaven Hill whiskey barrels and a punch of pure vanilla gives it a boozy, rich flavour.

extrA Blonde Ale

V

25 5.0% A b

Availability: Year-round

20 6.0%

ibu

A velvety, old-school cream ale that’s been spiced up with ginseng and ginger.

Berried Alive

Fruit beer

15 5.0%

Availability: Year-round

ibu

A bright and tart, lightly hopped blonde with B.C.-grown raspberries added in secondary fermentation.

Longwood started out as brewpub. See page 159 for more info (if you dare).

113 n A n A imo

First, there was alcohol. And it was good. Then – likely the next morning – came the nauseous, head-pounding hangover. And it was very bad. For thousands of years, different cultures all over the world have suffered hangovers, and have subsequently tried just about everything – from the weird to the gross – to cure them. Even science can’t figure out a silver bullet cure. How well do you know your hangover cures? Take the quiz below, and check the answers at the end.

1. Which of the follo W ing isn’t a real hangover cure practiced by an ancient culture?

a. Wrapping one’s head in cabbage

– Ancient Greece

b. Eating sheep lungs and owl eggs

– Ancient Greece (again)

c. Swallowing a raw eel – Middle Ages

d. All of the above are real

That'll teach this beer who to mess with... right?

2. Which of these is a fake hangover cure or form of hangover prevention?

a. Doing voodoo on the booze that poisoned you

b. Bur ying yourself in sand, up to your neck, the morning after

c. Rubbing lemons or limes under your armpits before you drink

d. All of these are real too, aren’t they?

3. What is the grossest hangover cure that people have actually tried?

a. Rabbit turd tea, drank by cowboys

– the Old West

b. Pickled sheep’s eye in tomato juice

– Mongolia

c. Dried bull penis – Sicily

d. Oof. All pretty nasty. I’d just take the hangover, thanks.

Sadly not the greasy breakfast you were hoping for... that's an owl egg.

4. Which of the follo W ing ingredients Was no t used in “ g oddard’s drops,” a hangover elixir developed by 17th- c entury physician Jonathan g oddard?

a. Dried-up viper

b. Ammonia

c. The skull of a hanged man

d. All of them were used. What the hell was this guy thinking?

Scientific or not, surely both pickle juice and salt are effective in curing hangovers.

Just add brandy.

5. Which of these actual hangover cures involving birds Was never practised?

a. Eating fertilized duck embryo, still in an egg

b. Drinking sparrow droppings in brandy

c. Eating a deep-fried canary

d. Sigh. They’ve all been done, haven’t they? Poor birds.

6. Which of these isn’t a scientifically recommended Way to help get rid of a hangover:

a. Water

b. Sodium (salt)

c. Potassium, like in bananas

d. These are all too boring for one of them to be fake

7. Which of these isn’t a hangover cure that’s still practised?

a. Prairie oyster (A raw egg yolk, Worcester sauce, tobacco sauce, salt and vinegar, FYI)

b. Poutine d. I’ve tried them all c. Pickle juice

8. t he only Way to ensure you don’t get a hangover is:

a. Drink water before, during, and after drinking alcohol

b. Avoiding drinks that have congeners (i.e. unfiltered, cheaper drinks)

c. Hair of the dog!

d. Don’t drink anything at all. But that’s not really an option, so maybe I’ll try that wrapping-your-head-in-cabbage-thing the next time I overdo it at the craft beer fest.

Answers: ' D' (for all of ’em)

White Sail S Bre W ing

125 Comox Rd. | whitesailsbrewing.com

sun-sat: 11am-9pm

Est:

The city of Nanaimo spreads out over quite a long stretch. The downtown is small with some great, historic pockets, but the two existing local breweries, Longwood and Wolf, are not close. That’s why this new spot is so exciting. The brewery and tap house are in a downtown building that used to be a neighbourhood pub.

@whitesailsbeer

Yellow Point

60 7.0% a BV IBU

Availability: Year-round

Medium bodied, dark gold colour with a prominent fruity/citrus hop aroma and a nice balance between malt and hops.

DeParture

BaY sess I on ale

4.6% a BV IBU

Availability: Year-round

25

This light-bodied, refreshing session wheat ale pours golden straw colour with crisp fruity flavours, citrus notes and a smooth creamy body.

5.5% a BV IBU

Availability: Year-round

35

This copper-coloured, U.K.-style pale ale has a medium body with caramel notes and a toasty finish.

Gallows Point

Cho C olate porter

5.7% a BV IBU

Availability: Seasonal

30

A prominent malty profile loaded with chocolate and caramel notes and a restrained roastiness. A perfect winter sipper.

Nanaimo’s former mayor, Frank Ney, used to greet people in the city’s harbour dressed as a pirate...

WOLF BREWING c O .

940 Old Victoria Rd. | wolfbrewingcompany.com

mon-thu: 11am-6pm

Est: 2010

Changes seemed to be an age in coming since Fat Cat became Wolf in 2011, but the brewery embarked on an expansion and increased sales push at the end of last year. Bottles are still rare outside of the Island, but the brewery’s examples of old world styles are worth tracking down.

6.0% ABV IBU

60

Availability: Year-round

A creamy jet-black brew with flavours of coffee, cocoa, some caramel and vanilla before a welljudged dry finish.

Scotch Ale

Scotch Ale

6.5% ABV IBU

Availability: Year-round

34

A smooth, rich and malty brew that features hints of toffee, dried fruit and British tea biscuit.

Availability: Year-round

This has all you need in a West Coast IPA: citrus, pine and tropical-fruit hop flavours, a clean malt base and a crisp finish.

BlAck & tAn

B l ended Ale

5.5% ABV IBU

Availability: Year-round

25

A blend of Wolf’s Golden Honey Ale and Porter that’s medium-bodied and easy-drinking, featuring seven different malt varieties.

...and is also resonsible for giving bizarre names to local streets, including Buttertubs Drive, Dingle Bingle Hill, Jingle Pot Road and Tiggly Wiggly Road.

CUMBERLAND BREWING CO.

2732 Dunsmuir Ave. | cumberlandbrewing.com

sun-wed: 12-9pm ^ thu/sat: 12-10pm

est: 2014

This small brewery has had no trouble selling all its beer through its tasting room, either by the glass or growler, with only a few kegs going to nearby restaurants. The town of Cumberland is getting hipper by the week, filled with young families, mountain bike enthusiasts – and now craft beer lovers.

Dancing Linebacker

oatmeal stout

Availability: Year-round

A delicious oatmeal stout with chocolate and coffee notes, it makes a perfect Black & Tan when blended with the Bitter.

ForeSt Fog

a merican wheat

Availability: Year-round

Availability: Seasonal

Cumberland makes one of the few proper German dunkelweizens in B.C. – dark, creamy and full of banana flavour.

SmaSh SerieS

Your guess is as good as ours...

Availability: Small batch

Partial proceeds from this cloudy, creamy American-style wheat beer go to the Cumberland Community Forest Society. There are exactly 51 places named Cumberland around the world, including cities, counties, bodies of water and beaches.

This ongoing series showcases the qualities of individual hops. Something different in every batch.

We offer some of the best selections of Craft Beer in BC including rare and very limited release beers from all over the world.

We offer very competitive prices AND a discount for CAMRA members.

Kerrisdale 5503 West Blvd (at W. 39th Ave) 604-669-1121

east VancouVer: 6295 Fraser St. (at E. 47th Ave) 604-327-1113

richmond: Domestic Terminal, YVR 604-207-1127

central BurnaBy: 7651 Royal Oak Ave (at Rumble St.) 604-419-0225

Meet up at the Bard.

FORBIDDEN BREWING c O .

1590 Cliffe Ave. | forbiddenbrewing.com

Thu/fri: 3-10pm ^ saT/sun: 12-10pm

EsT: 2015

Founded by a small group of Courtenay locals – including investor and Arcade Fire violinist Sarah Neufeld – Forbidden has one of the more unusual brewery setups in the province. It uses six 50-litre brew kettles purchased from a U-brew in Victoria, and in order to fill one 1,000-litre fermentation tank, they have to run all six three times.

Forbidden iPA Ind I a pale ale

80 6.0% a BV IBU

Availability: Year-round

Calling something “forbidden” makes it even more appealing, right? Delicious and very hoppy.

7.0% a BV IBU

70

Availability: Year-round

120 Co U rtenay

40 5.0% a

IBU

A solid pale ale – malty, hoppy and very quaffable.

Forbidden diPA e ng lI sh do UB le I pa

Availability: Seasonal a BV

IBU

Exactly as bitter and boozy as you’ll need it, sitting by the fire, in the dark, by yourself. Ruminating.

– Bill Shakespeare

GLADSTONE BREWING c O .

244 4th St. | gladstonebrewing.ca

mon-sun: 10am-12am

Est: 2015

@gladstone_beer

30 5.0% a BV i BU

Availability: Year-round

A light, complex Beglian table beer with a little spice and fruit character complemented by Old World hops.

10 5.0% a BV i BU

Availability: Seasonal

Gladstone has successfully turned Courtenay into a craft beer town. This is even more impressive, considering their beers aren’t for craft beer newbies. These are beers for people that understand beer, that want to challenge their palates, that want the most out of their beer experience. But, hell, whatever works, right? Autumn

The brilliant combo of brewers yeast and lactobacilus gives this sour beer a tart and slightly acidic flavour.

25 5.5% a BV i BU

Availability: Seasonal

A lightly toasted lager that finishe medium-dry, with a sweetness from the Vienna, Munich and Pilsner malts.

35 6.0% a BV i BU

Availability: Seasonal

A malt-forward brew, made with a complex blend of saison yeasts and a modest helping of noble hops.

Sales of Pink Floyd’s Echoes: The Best of Pink Floyd rose 1343 per cent at HMV following the band’s one-off Live 8 performance in 2005. This has nothing to do with beer, we just think it’s impressive.

TOFINO BREWING c O .

Units C & D, 681 Industrial Way | tofinobrewingco.com

mon-sun: 11am-10pm

Est: 2011

“Tuff Sesh, dude. That last wave was, like, totally Kelp Stout. Dude was a Hoppin’ Cretin for attempting it.” Some of the beer names may sound like Tofino surfer code, but there’s nothing inscrutable about the liquid itself. These are boldly crafted beers – many with local ingredients to the fore – for bold Pacific Rim lifestyles.

Dawn PaTrol

6.5% ABV i BU

Availability: Seasonal

07

This is your wake-up call: a delicious blend of chocolate malts, roasted coffee and bourbonsoaked vanilla beans. B.C.’s best breakfast beer.

CoSmiC wave

do UB le indi A PA le A le

9.0% ABV i BU

Availability: Small batch

77

A mind-expanding trip of intense hop aroma and flavour that goes to dimensions even further beyond Tofino’s classic Hoppin’ Cretin IPA.

@tofinobrewco

08 6.0% ABV i BU

Availability: Year-round

Adding kelp harvested from Tofino-area beaches gives the coffee-chocolate roastiness of this stout a savoury, almost briny depth.

Tuff SeSSion

Americ A n P A le Ale

24 5.0% ABV i BU

Availability: Year-round

A clean, no-nonsense, copper-coloured ale full of toasty malt and Northwest hops.

A company in Czech Republic offers a spa treatment that includes a 20-minute bath in beer breweing ingredients. Apparently, this boosts blood circulation and opens up pores.

c offee Porter

TOWNSITE BREWING

5824 Ash Ave. | townsitebrewing.com

mon-sun: 11am-7pm

Est: 2012

Belgium’s loss has been Powell River’s gain. Head brewer Cedric Dauchot has brought both a Wallonian complexity and deft simplicity to Townsite’s lineup, which ranges from a quaffable blonde ale to spicy tripels and whatever’s bubbling away in the barrels upstairs in the gorgeous heritage building the brewery calls home.

8.5% A b V I

80

Beyond the heady aroma of fruity esters there’s a warming beer full of sweet, complex malt and tangy hops. And a lot of alcohol.

Perfect Storm

5.5% A b V I bu

Availability: Seasonal

A rich, rounded, roasty and chocolatey stout that goes down effortlessly, thanks to the addition of flaked oats.

29

30

5.6%

35

Relatively low carbonation accentuates complex malt flavours such as treacle, chocolate, licorice and latte, before a spare dry finish.

Bottled beer was sold for the first time in 1850.

123 P o W ell RIV e R

PERSEPHONE BREWING c O .

1053 Stewart Rd. | persephonebrewing.com

tue-sun: 11am-7pm

est: 2013

Persephone’s big red barn is easily one of the most idyllic tasting rooms in the province. You’ll be struck dumb by the beauty of it all, with 11 acres of Gibsons farmland surrounding “the Beer Farm,” and an exquisate view of row upon row of hop vines in the distance.

7.5% a BV i BU

Availability: Seasonal

22

Rich, malty aroma with dark fruit and caramel notes gave this brew second-place in the Scotch Ale category at this year’s CBAs.

Goddess Golden ale

English-styl E sU mm E r a l E

5.0% a BV i BU

Availability: Year-round

33

Dry and refreshing, with a nice floral hop kick. Easy drinking, and conveniently available in six-packs.

6.5% a BV i BU

Availability: Year-round

60

A classic, medium-bodied, big-hopped IPA. The citrus and grapefruity bite is there, along with mango and passionfruit aroma.

Barley Wine

English-styl

11.9% a BV i BU

Availability: Seasonal

68

A complex barley wine with dark fruit and molasses aroma. It’s a beast that’ll warm you up with its giant ABV and toasty flavor.

Persephone occasionally has experimental, tasting-room only test batches named after Pavement songs.

Just a few paces north of the steam clock, we are a friendly place to grab a bite, hoist a pint and relax in good company.

Open daily for lunch and dinner until late.

for

by Michael Kissinger

As a ruggedly handsome 43-year-old man with a lustrous ginger beard, an openminded palate, near-perfect digestion and guts of iron, I have never had an issue with gluten. If I could make love to it or shower in the stuff, I probably would. Instead I just drink lots of it — most often in the form of beer.

However, for those sad sacks who are allergic or have decided to embrace the gluten-free lifestyle and all of its chakra-aligning charms, beer can be a pain in the ass, literally and figuratively. For years, gluten-free beer has been a sorry excuse for the real thing, tasting more like weak urine. Or so I’ve been told. Wink wink.

But thankfully that has begun to change, as demand increases and brewers experiment with a host of gluten-free ingredients such as buckwheat, rice, millet, chestnuts and lentils or employ brewing techniques that extract gluten from beer. Still, the results can be hit or miss. So who better to drink his way through an assortment of glutenfree brews and report the unscientific results than someone blessed with having a healthy relationship with gluten and no dietary allegiances when it comes to imbibing?

But I also had some questions. Namely, how does it taste? Can I still get drunk off it? And if so, will it be a different kind of drunk than if I drank regular old beer the way the gluten gods intended?

Seeking knowledge, understanding and to feel no

pain, I visited two specialty beer and wine shops to stock up, and headed to my friend Paul’s house. Not only does he like beer but he has a solid collection of classic rock records to offset the delicate nature of my pursuit. Plus he’s a registered nurse, so if I found myself going into gluten-withdrawal, he’d have my back and be able to administer a shot of gluten-filled beer lurking in his fridge, stat.

The evening began like many journeys of selfdiscovery, with the Allman Brothers on the stereo and something from Belgium in the glass.

Mongozo Pre M iu M Pilsner

Boldly claiming to be organic and fair trade, this intriguingly named brew (apparently it means “cheers” in the language of the Chokwe people

One man’s journey through the classic rock-strewn landscape of gluten-free beer consumption.

of Africa) contains water, barley, malt, rice, yeast and hops — though it’ s been “crafted to remove gluten.” Fair enough, but the label also reads “see back for explanation” and then “the gluten content of this product cannot be verified and may contain gluten.” Well, at least it tastes gluten-free, meaning there isn’t much taste at all, although the more forgiving, happy-go-lucky man in me who just rocked out to “Rambling Man” would probably describe it as “light and refreshing.”

Level of drunkenness: Minimal.

Omissi O n Pale a le

Courtesy of Portland, Ore.’s Widmer Bros., Omission is more confident in its claims. “Gluten levels are well below the codex gluten-free standard of 20ppm or less,” brags the label, which also mentions you can go online to see the bottle’s test results. Even though I’ve never heard of a codex gluten-free standard before, the vague scientific speak puts me at ease. That said, it’s darker, maltier in flavour and at 5.8 per cent packs more of a punch than Mongozo’s 5 per cent, which is kind of odd since Mongozo sounds like the name of a freaky professional wrestler.

Level of drunkenness: Recently divorced dad, eating alone on a Tuesday night.

Green’s Dry-H OPP e D l a G er

Another Belgian import, this baby won’t knock anyone over at 4.1 per cent, but at least it smells crisp and refreshing. Unfortunately, it tastes more like watered down cider with an absence of any distinguishable flavour. “The Kenny G of Beers” would not be a bad tagline.

Level of drunkenness: Talky guy at the bar who thinks all the female wait staff is flirting with him.

Gr O un D breaker Pale a le

Now we’re getting somewhere. First of all I never knew ZZ Top’s Tejas was such a fantastic album. And the wicked gatefold really opened up my mind’s eye. As for Groundbreaker’s Pale Ale, it actually tastes good. The Portland beer maker, formerly known as Harvester, claims to be the first dedicated gluten-free brewery in the U.S. and uses solely gluten-free ingredients for its tasty suds. Their pale ale is dry hopped with Cascade and Meridian hops and includes sorghum, chestnuts, Belgian style candi syrup, organic lentils, cane sugar and tapioca. Like Billy Gibbons and Dusty Hill’s beards, this one is a little sweet and hoppy.

And are those hints of citrus and pine I’m detecting? Who let the dogs out? Do I dare eat a peach?

Level of drunkenness: Air guitar time.

s carb O

r O u GH Fair i P a

Billed as “a melodic brew full of coastal harmony,” this British beer from Wold Top Yorkshire Brewery is made with water, barley, maize, yeast and hops and has had the gluten removed so it clocks in at under 20ppm. So it’s all good, right? Not exactly. Managing to taste both malty and hoppy, it’s definitely beer-like. But there’s something not quite right about it. Kind of like making out with your cousin. Or so I’ve been told. Wink wink. Level of drunkenness: Healthy, in control-ish, wondering out loud if I should dust off my high school saxophone and start taking lessons because how awesome would that be.

Glutenber G i P a

I think it’s ballsy to name your gluten-free beer after the very thing your customers’ are trying to avoid. Kinda like if a vegan restaurant named itself Blood Splattered Slaughterhouse. And at 6 per cent, this is a ballsy beer that – wait for it – tastes like actual beer. Or maybe that’s just Meat Loaf’s Bat Out of Hell talking. What a great, great album for drinking gluten-free beer to, said no one in the history of the world until now. I’m an effin’ pioneer. Made with millet, buckwheat, corn, black rice and candi, it’s hoppy like a good IPA should, and I’m digging the tall can delivery system. But you know what I’m not digging? The nearly 20 bucks it cost me for a four-pack. I guess it’s just like Meat Loaf said, “Two out of three ain’t bad.” Truth. Peace out.

Level of drunkenness: what? j

It’s darker, maltier in flavour and at 5.8 per cent packs more of a punch than Mongozo’s 5 per cent, which is kind of odd since Mongozo sounds like the name of a freaky professional wrestler.

Gulf Islands Brewery

270 Furness Rd. | saltspringislandales.com

mon-sun: 11:30am-5:30pm

Est: 1998

If we were to invent a satirical craft brewery for Portlandia, we’d put it in an old barn at the base of a forested mountain. Only fresh spring water, organic malts, wildflowers and herbs would go into the beer, along with hops grown on a nearby farm and then harvested by hippie volunteers each fall. Well? Welcome to Salt Spring Island Ales, sans irony.

WhAle TAle

Fresh- h opped a m B er a le

5.0% a BV IBU

Availability: Seasonal

50

Brewed with fresh whole cone hops grown at nearby Grandview Farm, this is as local as it gets.

heATher Ale

scott I sh ale

5.0% a BV IBU

Availability: Year-round

13

This style of beer was originally brewed by the Picts of ancient Scotland who drank it for courage before battle.

@saltspringales

5.5% a BV IBU

Availability: Year-round

56

Unusually dry and refreshing, this dark and robust porter boasts espresso and dark chocolate notes with a crisp hop snap.

Golden Ale

Golden ale

5.0% a BV IBU

Availability: Year-round

22

This highly drinkable session ale has won two gold medals at the Canadian Brewing Awards.

Cerevisaphile: A beer expert, or beer enthusiast.

FIREHALL BREWING

6077 Main St. | firehallbrewery.com

mon-sat: 11am-10pm ^ sun: 11am-8pm

Est: 2011

Local musician-turned-brewer Sid Ruhland believes in the “European model where every town needs a butcher, baker and brewer.” Based in Oliver’s original firehall, the brewery doesn’t produce enough beer to reach much beyond the Okanagan, so you have to go there in person to try it.

@firehallbrewery

stoked emBer aLe

b londe ale

15 5.2% ab V ib U

Availability: Year-round

This blonde doesn’t just look good in the glass, it tastes good too. It’s quaffable with a solid malt character.

HoLy smokes stout

s mokes sto U t

25 4.5% ab V ib U

Availability: Year-round

A cross between a dry Irish stout and a German rauchbier, this is like a barbecue in a glass.

e xtra special bitter

35 4.8% ab V ib U

Availability: Year-round

A proper British “bitter” pale ale, this features toffee flavours from caramelized malts and a distinct hop character.

Hoser Lite

some kinda hybrid

4.3% ab V ib U N/A

Availability: Year-round

Brewed for the locals with all-B.C. ingredients, this light, crisp and cold beer is designed for maximum hydration.

“Oh, this beer here is cold, cold and hop-bitter, no point coming up for air, gulp, till it’s all–hahhhh.” – Thomas Pynchon, Gravity’s Rainbow

BAD TATTOO BREWING

169 Estabrook Ave. | badtattoobrewing.com

sun-thu: 11am-10pm ^ fri/sat: 11am-11pm @btbrewing

Est: 2014

This custom-built facility was an instant hit when it opened last summer. Brewer and Montreal native Robby Theroux has dialled in a solid assortment of beers, including some standard staples and a few unusual ones – Cerveza Negra, gringo? Penticton’s craft beer scene has a fresh vibe – and rad pizza –thanks to this place.

365.3% ABV IB u

Availability: Seasonal

A brewery named Bad Tattoo simply has to brew a beer called Tramp Stamp. You won’t regret ordering this one.

WeStCoaSt Ipa

Ind IA PA le A le

656.2% ABV IB u

Availability: Year-round

25 5.0% ABV IB u

Availability: Year-round

Winner of a silver medal at the 2015 CBAs, this Mexican-style dark lager is Bad Tattoo’s best regular beer.

Sleeve

205.5% ABV IB u

Availability: Year-round

Delicious, with hints of chocolate and coffee. The recipe includes flaked barley, which adds body and a creamy mouth feel.

On the lighter side of an IPA in terms of body and potency, this is brewed with a special blend of six hop varieties. The first Google Image search result for “bad tattoo” takes you to a Pinterest page called “Tattoos gone wrong.” We urge you to go there.

CANNERY BREWING

198 Ellis St. | cannerybrewing.com Sun-thu:

ESt: 2000

Now fully settled into its new digs in downtown Penticton, Cannery has found a new lease on life to match. That means expanded food offerings in the tap room, a roster of events at the brewery and a widening lineup of interesting limited-batch releases to complement its solid staple beers.

Availability: Seasonal

A smooth, soul-soothing seasonal for the darker months, this oatmeal stout balances bitter, sweet and roast flavours.

MAPle Stout

42 5.5% a BV IBU

Availability: Seasonal

45 6.0% a BV IBU

Availability: Year-round

Blackberries in a black beer seems like such a no-brainer, we’re surprised there aren’t more beers like this complex, fruit-spiked ale.

85

Availability: Year-round

The toasty and chocolaty malt flavours of this dark ruby-brown ale are accentuated by the bittersweet notes of maple syrup. Nursing mothers in 19th-century Germany would drink up to seven pints of beer per day.

An unashamed West Coast hop bomb, Cannery’s IPA marries four varietals that are ably balanced by some rich malt flavours.

The Tin Whis T le

Bre W ing Co., lT d.

#112-1475 Fairview Rd. | tinwhistle.ca

mon-sat: 11:30am-5:30pm

Est: 1995

Penticton’s oldest brewery was born during the second wave of B.C. craft brewing. Since then, it has kept its (metaphoric) head down, plugging away at new recipes. Its beer has been tough to find outside the Okanagan, but now with a greatly expanded new brewery, there’s a chance for Tin Whistle to make the most of the province’s craft beer boom.

PeaCh Cream ale

Fruit Ale

5.0% ABV i B u

Availability: Year-round

10

The Okanagan in a glass, with all the taste and aroma of fresh, ripe peaches. It’s not too sweet, though, and finishes dry.

SCorPion

Dou B le i n D i A P A le Ale

8.0% ABV i B u

Availability: Year-round

85

Crammed full of Amarillo hops, giving it a strong grapefruit flavour that’s balanced by an equally huge malt backbone.

@tinwhistlebrew

Killer Bee Honey

15 6.0% ABV i B u

Availability: Year-round

A dark ale with strong chocolate and coffee notes blended with caramelized honey brought in from Keremeos.

ChoColate

Fruit Porter

20 5.5% ABV i B u

Availability: Seasonal

A very merry Christmas beer, with the taste of cherries weaving its way through the dominant chocolate flavour.

Beer contains nearly all the minerals needed for humans to survive, which mostly comes from the malt used in the brewing process.

Cherry Porter

Porter

BNA BREWING co.

1250 Ellis St. | bnabrewing.com

eatery: 4pm-late ^ tasting room: 1-8pm

est: 2015

5.0%

ABV i B u SoraChi Kid F A rmhouse sA ison

50 5.6% ABV i B u

This is a bit of shape-shifter: composed like a wheat beer, with the feel of an IPA and the colour of a pale ale. All with a dry finish.

45 5.5%

5.0% ABV i B u

15

A dark hefeweizen featuring notes of banana and toasted walnut. Brownie points for the pun-y, literary name.

Sorachi Ace is a Japanese hop that grew in popularity in 2008 after drastic hop shortages in North America.

135 kelown A

TREE BREWING BEER

IN s TIT u TE

1346 Water St. | treebeer.com

sun-tue: 11am-9pm ^ wed-sat: 11am-10pm @treebrewing

est: 1996

Kicking off the craft beer revolution in a town dominated by wine, Tree has been fighting the good fight since 1996. In 2014, it opened the Tree Brewing Beer Institute in downtown K-Town, where experimental, fresh beer goes straight from tank to tap. Grab a seat in the Hop Garden patio to escape the beach bros.

20 5.0% a BV i B u

Availability: Year-round

The first “serious” IPA made for Canada-wide consumption, it introduced many to the wonders of hoppy, bitter liquid gold.

trappist

A medium-bodied winter ale with caramel sweetness and nuttiness, and a cool vanilla finish.

6.5% a BV i B u

20

Availability: Seasonal

This unfiltered, dry-hopped dubbel pours dark amber and is big on malty sweetness, with hits of raisin, plum and spicy clove.

136 kel O wna

65 6.5% a BV i B u

Availability: Small batch

Liquid pumpkin pie for hopheads. Citrus and grapefruit aromas of an IPA working with subtle nutmeg, cinnamon and brown sugar hits.

Jumpin’ Jack india pumpkin ale

Hop Head india pale ale

CRANN ó G ALES

706 Elson Rd. | crannogales.com

thu-sat: 8:30am-4:30pm n/a

Est: 2000

Punk farmers Brian MacIsaac and Rebecca Kneen have been plowing the craft beer furrow on their picturesque Sorrento acres for 15 years now. Certified organic and proudly zero waste, Crannog puts much of its farm-grown ingredients to good use in its Irish-influenced ales – from the well water through fruit, vegetables and hops.

BackHand Of GOd

Dry i rish s to U t

5.2% ABV i BU

Availability: Year-round

16

Still the best beer name for the best stout in B.C. Features a silky, lightly creamy coffee character and a breathlessly dry finish.

Gael’s BlOOd POtatO ale

r e D Ale

5.4% ABV i BU

Availability: Year-round

54

Potatoes in the mash tun lend a pleasant starchiness to this rich, malty smooth ale that finishes with a tickle of earthy Goldings hops.

5.2% ABV i BU

Availability: Year-round

26

A malt-forward, easy-drinking ale that’s been hopped with Fuggles for a subtle floral aroma.

Winter Ale

7.5% ABV i BU

Availability: Seasonal

26

This deeply rich and boozy winter ale gets added warmth from several spices, including mace.

A crannog is a Scottish or Irish wooden fortified dwelling constructed in a lake or marsh.

Old Puddin’ Head

Red BRancH i rish Ale

RED COLLAR BREWING

CO .

355 Lansdowne St. | redcollar.ca

tue/wed:^thu/fri:^sat: @redcollarbrew

est: 2014

David Beardsell is responsible for every brewery that has opened in Kamloops since the 1990s. His first, Bear Brewing, is now where the NorthAm group makes Bowen Island, Hell’s Gate and Whistler. The Noble Pig is a killer brewpub he opened in 2010 that is still going strong. Red Collar is his baby, named for the family dog, Goosey, and co-managed by his wife and grown daughters.

Black dog Quad

B elgi A n qu AD

3.7% ABV i B u

Availability: Year-round

28

Low in alcohol but big in flavour, this is rich and creamy with an unexpected Amarillo hop aroma.

Tripel

B elgi A n tripel

9.0% ABV i B u

Availability: Year-round

12

Deceptively smooth, this potent beer is brewed with a traditional Trappist yeast and flavoured with coriander for a spicy finish.

20 11.6% ABV i B u

Availability: Seasonal

Brewed last spring, this huge beer has been quietly conditioning in bottles for six months.

8.4% ABV i B u

Availability: Seasonal

18

One of the darkest Dunkelweizens you’ll encounter, this jet black beer has fruity Belgian yeast and hop aromas.

The “red collar” in the name is worn by the

family dog, Goosey, who has always worn a red collar. Awwwwwwwwwwww.

Beardsell

Nelso N Brewi N g co.

512 Latimer St. | nelsonbrewing.com

sun-sat: 8:30am-4:30pm

Est: 1991

Nelson Brewing is based in a historic building that actually housed the original Columbia Brewery back in 1897. The brewery, like its eponymous city, is famously progressive – it went all-organic in 2006, pushing through some tough years when quality organic ingredients were scarce. The situation has improved, and brewer Mike Kelly is putting out a great lineup.

Hopgood

40 5.0% ABV IBU

Availability: Year-round

One of the first ISAs in B.C. back in 2013, this one nails the style with big, juicy hop flavours.

paddywHack

e ngl ISH I nd IA p A le A le

60 6.5% ABV IBU

Availability: Year-round

@nelsonbrewing

Full nelson

I

8.0% ABV IBU

Availability: Year-round

82

This big, bold and surprisingly balanced imperial IPA prominantly features the luscious, grape-like Nelson Sauvin hop prominently.

Harvest Moon Hemp Ale

5.2% ABV IBU

Availability: Year-round

Well-balanced in the English style, this was one of B.C.’s first IPAs first produced back in the late ’90s. Until earlier this year, dogs were prohibited from downtown Nelson –even those on a leash. The bylaw was repealed in February.

15

Dude, if Nelson is famous for something other than beer, it’s toasted hemp, know what I mean?

Torchligh T brewing co.

511 Front St. | torchlightbrewing.com

tue: 11am-6pm ^ wed/thu: 11am-7pm

fri/sat: 11am-9pm

est: 2014

Founded by two home-brewing Nelson natives, this nanobrewery has a 4-hl system with plastic fermenters that can be moved in and out of a small cooler as needed, offering great flexibility. Lately Torchlight has been able to bottle some of its beer, and there’s always something new on tap at the tasting room.

4.3% a BV IB u

Availability: Seasonal

25

Named for a classic hot rod, this porter is brewed the traditional English way – so it’s good to the last drop.

warP 8.5 cascad I an dark ale

8.5% a BV IB u

Availability: Seasonal

100

This black IPA features Galaxy hops, which allow it, yup, to boldly go where no beer has, ahem, gone before.

60 7.0% a BV IB u

Availability: Seasonal

This potent IPA explodes with the full power of malt and hops. “Fire all guns!”

Stowaway Stout

oatmeal stout

5.5% a BV IB u

Availability: Seasonal

30

A delicious, roasty oatmeal stout that will get you through the coldest Kootenay winter night. It also tastes good for breakfast.

According to the Guardian, Nelson’s thriving culture and sports industries are “due in part to the wealth generated by marijuana growers.” OK, but where’s the marijuana beer?

ALCOHOL & ADVOCACY is a web based resource for brewing and hospitality professionals written by Dan Coles, a lawyer with Owen Bird Law Corporation. Alcohol & Advocacy is British Columbia’s online authority for news and commentary on the laws and policies that affect the way liquor is manufactured and sold in the province.

Owen Bird is an independent and full service law firm that assists small and mid-sized businesses with all of their corporate and litigation needs, including licensing and regulatory challenges unique to the food and beverage industry.

by Kelsey Klassen

Richard Hatter had a difficult job and he knew it. His firm, Hired Guns, had been tapped to redesign the label for Fat Tug, one of B.C.’s most influential beers – and one that already had an iconic label.

According to Hatter, Driftwood was looking for a better representation of the beer visually: a big, bold illustration to replace the clean harbour scene of the 2010 original.

W hen Hatter was done, the Fat Tug tugboat was no longer enjoying the leisurely cruise of the old label. Hired Guns now has a stormy, turquoise, die-cut sea tossing the tugboat around, which warns of the beer’s darker side.

In the end, Hired Guns received both hazing and praise from Fat Tug loyalists, but the move won them CAMRA’s inaugural Best Beer Label Artwork Award in 2014, and the respect of the craft beer association’s 1,300 largely industry-based voters.

“Improvement is always an improvement,” says Hatter, confidently. “Sometimes it’s really easy and sometimes you get some backlash. Like, for the Fat Tug label,” he continues, “I was the asshole that changed everybody’s favourite beer.

“ There were a few hilarious messages,” he adds with a laugh.

Hired Guns is a Nanaimo-based creative agency that saw the craft beer wave coming in B.C., and seven years ago decided to specialize in alcohol branding. Under the direction of Hatter and business partner Leif Miltenberger, Hired Guns has been responsible for the labels of more than 20 beers.

Going niche was a smart move, says the illustrator: with at least 53 breweries and 22 brew pubs now

operating in B.C., the agency has recently had to add three more designers to keep up with demand.

“ We chose alcohol because it’s a growing sector. [The industry] is really fun, it appreciates artwork, it needs artwork, it needs people that are passionate about the products to be creating that artwork,” says Hatter, “and it needs people who know what the hell they’re talking about to be creating that artwork.”

Hatter, a bearded Malaspina grad and conceptual devotee of the Swiss-Bauhaus school of design, uses a range of typography, colour and hand-drawn illustration to evoke the essence of the beer itself.

“One of the things we really try to focus on as a shop is making sure that no matter what the artwork style is, it’s speaking the language of what’s inside the bottle,” he explains. “Communicating flavour, and also attitude of the brewer and the product itself. Because it has to scream on the shelf, it has to get picked up, but there’s more to it than being loud.”

That focus on flavour is readily apparent when glancing through Hired Guns’ portfolio: the owl on Driftwood’s Obscuritas Dark Sour gazes irritably out of the darkness; the citrus notes of the White Bark Witbier practically spritz off the label’s orange peels; and Raised By Wolves races wildly across a tropical-coloured tundra.

W hile much has been said about matching label art to the tasting notes for some, it’s all about the name.

“A lot of times the name and the art go together more than the art and the beer,” says Ben Love, cofounder of Portland, Ore.’s Gigantic Brewing.

The craft brewery hires a new artist for each of its new seasonals, which means the look and feel of

each Super Friends-style label varies dramatically as they venture around the world.

“ With Gigantic we work with artists who typically don’t do commercial work,” explains Love, whose 29 labels so far include work by Mr. Lunch artist J. Otto Seibold, Emily the Strange creator Robert Reger, and illustrator Mar Hernández of Valencia, Spain. “It’s usually people who are doing gallery shows. And we don’t give them any direction,” he continues. “We just tell our artists the name of the beer, the beer style, and that’s it.”

With beer labels often acting as a customer’s first introduction to the brand, that lighthearted, shotgun approach can be risky.

“Some of the labels maybe won’t resonate with nearly as many people,” says Love, “but others are big winners. And at the end of the day, we might lose some people, but most of the people we want partying with us are there, drinking our beer, hanging out, and understanding what we’re doing.”

“His artwork has helped the company’s success in a major way,” says Bjerrisgaard. “It’s a two way thing. He needed the right company, that kind of had the guts to put out these wacky labels and these wacky characters, and really stand behind it and say that’s going to be our thing.”

Bjerrisgaard adds that the labels have helped Parallel 49 (recently ranked the 15th largest brewery in B.C. by Business in Vancouver) attract a segment of the market that might not even be interested in craft beer. “Maybe we aren’t hitting some of the core beer people who don’t like our wacky branding, but we do open ourselves up to an extremely broad range of people who might not normally even try a craft beer. They saw the wacky label and they bought it anyway,” he explains. “How many times do you hear that? ‘I just had to buy it because it was so ridiculous.’”

Case and point: Jerkface 9000, Parallel 49’s Northwest wheat ale, stars a septic-looking barman gnashing his teeth on a pink background.

“Jerkface may be the biggest example of it,” says Bjerrisgaard with a laugh. “It’s the most ridiculous name. That’s the official ‘We ran out of shits to give,’ basically. And that’s our second-best selling beer.” j

In fact, some of the most appealing beer labels right now seem to be those that celebrate the lighter side of life.

Parallel 49 Brewing, one of the fasting growing craft breweries in B.C., came out with kegs swinging in 2012 with its punny names and ska-style characters. The labels are the product of one artist, Steve Kitch en of Combination 13, who worked predominantly on band posters and album art in the past.

“It’s funny enough, finding him,” says Parallel 49 marketing manager Chris Bjerrisgaard. “When the guys started the brewery, Steve was the first guy to apply. But his artwork’s so good, that the guys were like, ‘Well, we really didn’t have to look far to get this done.’”

The original four beers – Hoparazzi, Gypsy Tears, Seedspitter and Old Boy –helped kickstart the craft beer craze in Vancouver, and Kitchen’s designs were a large part of that.

Driftwood's Fat Tug IPA was rebranded by Hired Guns Creative.

It has to get picked up, but there's more to it than being loud.

- Richard Hatter

Rossland bee R co.

1990 Columbia Ave. | rosslandbeer.com

sun-thu: 12-7pm ^ fri/sat: 12-9pm @rosslandbeer

Est: 2012

A 2015 CBA gold medal caused an unprecedented number of Google Maps searches for Rossland, B.C. The award only confirmed what the locals have known from the start: Since it opened, Ryan Arnaud and Petri Raito’s small brewery has been hitting heights to match the lofty views from this town in the Monashee Mountains.

Paydirt Pay ale

This juicy pale ale is full of Citra and Cascade hops, but also has a sweet malt base to keep things balanced.

Four on tHe Floor

Availability: Year-round

An orange-tinted IPA that cranks up the citrus and tropical-fruit hop aroma and flavour, balanced with some toasty malt.

Helter Smelter

Helter Smelter is a dazzlingly clear, approachable amber ale with biscuity malt and a refreshing, crisp finish.

Seven SummitS milk

20 5.9% ABV i B u

Availability: Year-round

Rossland’s Canada-conquering milk stout offers a mix of creamy chocolate and coffee aromas and flavours, with a robust, rounded body.

“Hair of the dog” originally referred to a method of treatment for a rabid dog bite, by placing a hair from that dog in the bite wound.

Arrowhe A d brewing co.

481 Arrow Rd. | arrowheadbrewingcompany.ca

mon-sat: 11am-6pm

Est: 2012

Until now, Arrowhead Brewing has been one of B.C’.s best-kept secrets: To taste brewer Shawn Tegart’s excellent beer, you had to go right to the source. Yes, the Columbia Valley is beautiful and the tap room’s retro ’50s gas station-themed decor is cool, but it’s nine hours from Vancouver.

Doc TegArT’s esB

extra special bitter

6.5% ab V ib U

Availability: Year-round

60

Take your medicine. Mosaic hops burst with passionfruit and pineapple notes in this malty, hoppy elixir.

NighT

TrAiN

cas cadian d ark ale

70 6.8% ab V ib U

Availability: Seasonal

This beer is perfectly balanced between dark, bitter malts and bright, fruity hops. All aboard?

@arrowheadbrew

LouD MouTh soup

do U ble india pale ale

9.0% ab V ib U

Availability: Year-round

95

Brewed with “a shit ton” of malts and hops, this is big and bold, but not sweet like many imperial IPAs.

KicK Ass

coffee cream ale

5.1% ab V ib U N/A

Availability: Year-round

A collaboration with Kicking Horse Coffee, this dark and creamy ale is brewed with coffee beans and lactose.

In the ’30s, Corpse Revivers were a popular family of cocktails designed to cure people’s hangovers.

Fernie brewing co.

26 Manitou Rd. | ferniebrewing.com

mon-thu: 10am-6pm ^ fri/sat: 10am-7pm

Est: 2003

There was a time when this brewery was busier in the winter than the summer, which, in the beer business, is a total anomaly. In recent years, it has expanded considerably, and now its strong assortment of beers is available throughout B.C. and across the prairies.

What the huck

H U ckle B erry W H e A t Ale

5.0% ABV IBU

Availability: Year-round

15

Made with huckleberries grown in the nearby Rocky Mountains, this purple-tinged wheat beer is slightly sweet, sorta tart, and really tasty.

SlingShot SeSSion ipa

I nd IA sess I on A le

4.5% ABV IBU

Availability: Year-round

45

This light-bodied session IPA is bursting with citrusy, tropical flavours from Mosaic and Galaxy hops.

@ferniebrewingco

project 9 pilS

BAVA r IA n p I lsner

5.0% ABV IBU

Availability: Year-round

35

Named for one of Fernie’s popular bike trails, this German Pilsner is brewed with Saaz hops for a clean, dry finish.

35 5.5% ABV IBU

Availability: Seasonal

Take a robust, dark porter and add some sweet, rich maple syrup. The result is this delicious winter warmer.

Downtown Fernie was used as the fictional ski resort in Hot Tub Time Machine.

Sap Sucker maple porter porter

Braised Beef Short Ribs in

Porter or Stout & Organic Beef

Stock

This is how you cook short ribs, folks. We’re launching our new recipe series with these short ribs because beef is the ideal meat for the fall / winter – store the fat for your hibernation. Serves 6.

I Ngredients

6 pounds beef short ribs on the bone

Kosher salt and freshly ground black pepper

4 tablespoons olive oil for searing

2 carrots peeled and coarsely chopped

2 celery stalks coarsely chopped

1 large onion coarsely chopped

4 cloves chopped garlic

1 can of tomato paste

4 cups beef stock (ask your butcher for their fresh made house stocks)

1 650ml bottle of porter or stout (we are using Longwood Stoutnik Russian Imperial Stout)

3 sprigs thyme

1 sprig rosemary

1 bay leaf

2 large carrots peeled and cut into 1-inch slices

2 bulbs fennel cut into 1-inch slices

Step 1

Preheat oven to 325 F. Remove the short ribs from the refrigerator 30 minutes before cooking. Generously season the short ribs with salt and cracked pepper. Heat 2 tablespoons of the olive oil in a large, oven safe, cast iron Dutch oven over medium-high heat. Place the short ribs in the pan and sear on all sides until golden brown. Do not overcrowd the pan – this will cause the ribs to steam and not sear. Transfer the ribs to a plate and repeat with remaining oil and ribs.

Step 2

Add the onion, carrots, celery along with a large pinch of salt to the Dutch oven. Cook over

medium heat, stirring occasionally, until very soft and lightly browned. Add the garlic and sauté until fragrant (around a minute or two). Be sure to scrape all the brown bits of flavour from the bottom of the pot.

Add tomato paste and cook for around 3 minutes. Add the beef stock, bay leaf, thyme and rosemary sprigs (tie the thyme and rosemary sprig together with kitchen string for easy removal) and bring to a boil over medium-high heat.

Stir in the beer and place the short ribs in the pot. Bring back to a boil, cover and transfer to the oven. Braise the meat until very tender for around 2-1/2 to 3 hours. About 1 hour before the meat is done, add the carrot sticks and fennel slices submerging them in the liquid.

Step 3

When the meat is tender, remove from the pot, along with the carrots and fennel. Strain the liquid and discard the solids. Let the liquid simmer and reduce skimming excess fat from the surface. Once the sauce is reduced, taste and season with salt and pepper if necessary. Add the ribs, carrots and fennel back to the sauce to warm through. Serve with creamy horseradish mashed potatoes or buttered noodles and crusty baguette.

Park Place Productions & Events is a fresh and creative event planning company / private caterer that thrives on bringing any vision to reality.

parkplaceproductions.ca | @parkplaceprod

Mt. Beg B ie B rewing co.

521 1 St. W | mt-begbie.com

mon-fri: 9am-5pm ^ sat: 10am-4pm

Est: 1996

Founded by Bart and Tracey Larson in Revelstoke in 1996, Mt. Begbie is one of those breweries that seems to purr along just fine. The Larsons are now set to celebrate their 20th year in business with a brand new brewery in the Rockies ski town, due to open this winter, which will double their capacity.

ColD Smoke

Named after the powder snow that hangs in the alpine air, Cold Smoke is a malty porter with an alluring hint of beechwood smoke.

BoB’S Your

d unkelwe I zen

Availability: Seasonal

22

An unfiltered wheat beer loaded with chocolate and Munich malts for a big chewy profile.

@begbiebeer

Brave liver

They can take our livers, but they will never take our freedom to drink this big caramel and toffee malt-flavoured Wee Heavy.

Dark SiDe of the Stoke

Availability: Seasonal

This deep black seasonal stout boasts a thick tan head and the creamy, roasty flavour of a good macchiato.

The actual Mount Begbie is named after Sir Matthew Baillie Begbie, B.C.’s first chief justice and vocal opponant of (the increasingly popular) Prohibition movement.

Three r anges brewing co.

1160 5 Ave. | threeranges.com

wed-sat: 3-8pm ^ sun: 1-6pm

est: 2013

Brewer Michael Lewis is an ex-U.S. Air Force pilot and avid homebrewer who married a B.C. lass. On their first visit to Valemount (pop. 1,018) he fell in love with the place, but wondered what he could do for work. His wife said, “You drink enough beer. Why don’t you open a brewery?” And then he did.

27 4.8% a BV IBU

Availability: Year-round

This well made beer is so crisp and clean you’ll put your feet up and forget the paddle you lost.

32 6.0% a BV IBU

Availability: Year-round

A portion of this American-style red ale’s sales goes to charities supporting soldiers, veterans and their family members.

81 6.2% a BV IBU

Availability: Year-round

This hoppy, balanced IPA will make you slap your tail in excitement.

37 5.0% a BV IBU

Availability: Year-round

This was originally named Mile 49, but Three Ranges wouldn’t be derailed by a trademark complaint from another B.C. brewery.

“I tell you, Mr. Okada, a cold beer at the end of the day is the best thing life has to offer.

– Haruki Murakami, The Wind-Up Bird Chronicle

Barkerville B rewing co.

185 Davie St. | barkervillebeer.com

mon-fri: 12-9pm ^ sat: 11am-8pm ^ sun: 1-5pm @barkervillebeer

Est: 2014

The gold rush is alive and well in Quesnel. But now those thirsting for riches are finding easier satisfaction in the beer at Barkerville, named after the nearby heritage site of B.C.’s former gold-boom capital. Entrepreneur Russ Ovans staked the craft beer claim at a former gas station, allowing head brewer Troy Rudolph to mine a rich seam of styles with a prospector’s theme.

18 Karat ale

Am B er Ale

334.9% ABV IB u

Availability: Year-round

Boasting a complex aroma, 18 Karat is a malt-forward amber full of biscuit and caramel flavours with balancing citrus and pine hops.

Hound oF

BarKerville

Brown Ale

175.9% ABV IB u

Availability: Year-round

Mysteriously cloudy, this dark red, rich, malty ale is redolent of dark fruit and toffee, with a gentle, balancing bitterness.

Availability: Year-round

Styled in the English vein of IPAs, Wandering Camel nevertheless packs a good dose of tropical hops in its hump.

52-Foot Stout

Strong Stout

527.0% ABV IB u

Availability: Seasonal

This deep, dark, smooth yet bold stout gets additional richness from the inclusion of birch syrup from a Quesnel farm.

In Amsterdam, there’s a government-funded program that pays alcoholics in beer. They’re paid 10 Euros, a half packet of rolling tobacco and five beers for cleaning city streets.

Beer Law Advice

DAN’S

Huge selection of beer & wine-making equipment & ingredients

Huge selection of beer & wine-making equipment & ingredients

835 East Hastings St. Vancouver, BC 604-251-3411 beermaking.ca

835 East Hastings St. Vancouver, BC 604-251-3411 beermaking.ca

Chris Lennon, Carlos Mendes, Aneez Devji, Joe Chan

Sherwood Mountain brewhou S e

Unit 101 - 4816 Hwy .16 W | sherwoodmountain.beer

mon-fri: 11am-7:30pm ^ sat/sun: 12-6pm @sherwoodmtn

Est: 2014

Founder Darryl Tucker trained at a brewing program in Berlin with 39 students from 19 different countries. He brought in a German brewmaster to get things started, and later adapted a visiting Belgian fisherman’s recipe for his winter ale. Meanwhile, locals have embraced their new brewery wholeheartedly. Good stuff.

35 5.0% ab V ib U

Availability: Year-round

Inspired by German and Czech Pilsners, this light-bodied lager has just enough bitterness and carbonation for a crisp finish.

SkeenA WeSt

40 5.5% ab V ib U

Availability: Year-round

20 4.7% ab V ib U

Availability: Year-round

“Brew beer people like to drink; otherwise, you’ll have lots of beer and no job.” - Yoda? No: a smart German brewmaster.

Silent night Winter Ale

belgian ale

8.0% ab V ib U N/A

Availability: Seasonal

Sherwood Mountain’s flagship beer pours golden with hints of caramel, toasted bread and a nice range of hops. Sherwood’s top level domain is “.beer” – an exquisite use of technology, as far as we’re concerned.

A Belgian tourist who visits Terrace to go fishing every fall dropped by the brewery and suggested this recipe.

Wheel h ouse Bre W ing co.

217 1 Ave E. | wheelhousebrewing.com

EST: 2013

This “little brewery at the end of the road on the left side of British Columbia” was founded by three friends who have thus far kept their day jobs. But they were the talk of the Great Canadian Beer Festival this past September over their two collaboration brews with Yellow Dog – and justifiably so.

75 6.8% ABV IBU

Named for a missing Japanese fishing boat that reappeared all the way across the Pacific Ocean in Prince Rupert.

BlackSmIth Brown ale

Amer I c A n B rown A le

63 6.3% ABV IBU

Availability: Year-round

The brewery’s building was once a harbour blacksmith’s shop, so this robust brown ale pays homage to that heritage.

5.3% ABV IBU

38

Availability: Year-round

A bold, hop-forward West Coast pale ale with a malty backbone supporting Citra, Cascade and Centennial hops.

55 6.3% ABV IBU

Availability: Seasonal

Pair this robust, smoky porter with a roaring fire and a good book during a winter storm.

157 Pr I nce rUP ert

BEER GROUND To the

Kettle Rive R B R ewing Co.

Kelowna (February 2016) – We don’t know much, except that it’s supposedly opening early next year.

o ne Du CK B R ewing

Squamish (Winter 2015/2016) – Home brewer Jesse Paine set up a Kickstarter campaign to help fund the new Squamish Brewery, which will focus on small-batch Belgian styles.

t win City B R ewing

Port Alberni (Winter 2015/2016) – Owner / brewer Aaron Colyn is a PA local who studied microbiology and is now opening a brewery and tasting room that will focus on a broad range of West Coast styles.

Savoy B R ewpu B

Nelson (Early 2016) – Nelson’s first brewpub will be in the historic Savoy Hotel, which is being refurbished by the folks behind the Shambhala Music Festival.

t he Bee R Stu D io

Function Junction, Whistler (Spring 2016)

– Kevin Winter, previously of Mission Springs Brewing, is opening this tasting room-focused operation.

Riot B R ewing

Chemainus (Spring 2016) – It only took fiveand-a-half years, but Aly Tomlin, well known in Vancouver’s brewing scene going back a ways, is finally opening her own brewery.

St R ath C ona B R ewing

Hastings Street and Hawks Avenue, Vancouver (Spring 2016) – FKA Turntable Brewing, but the owners changed it once they landed a building in the heart of Strathcona. It’ll be a big operation, with a tasting room reminiscent of Brooklyn Brewery’s.

w hitetooth B R ewing

Golden (Spring 2016) – Golden’s first brewery will be a 18hl production brewery with a tasting lounge, growler station and retail area.

a n D ina B R ewing

Powell Street, Vancouver (Summer 2016) – A new Yeast Van addition founded by two brothers originally from Colombia, which will offer “a unique blend of Latin American and Canadian flavours.”

l uppolo B R ewing

1123 Venables, Vancouver (Summer 2016) –

Another Yeast Van-ish startup, with a tasting room focus. They’ll brew assorted styles of beer, with some Italian influence, but mainly West Coast, with a focus on variety.

Soo K e B R ewing

Guess… (Summer 2016) – Three friends who grew up together in Sooke plan to launch this brewery, emulating Tofino’s model of starting small with a focus on growler sales and expanding to bottling as capacity allows it.

Sta RK hun D B R ewing

Clement Avenue, Kelowna (Summer 2016?) –This large (58,000-square foot!) facility, which will also include a pub and tasting room, will be situated on the old B.C. Fruit Packers Cooperative Fruit Market and warehouse site.

l angley B R ewing

Uh, Langley? (No idea) – It’s not much more than a rumour and a Twitter account at this point, though we’ve heard the owners of Old Abbey Ales are involved in this one.

Soo K e oC ean S i D e B R ewing

Beside the ocean in Sooke (??) – The founder is an executive chef who really wants to open a brewery in Sooke. Hopefully he can.

Here’s everything we know about the upcoming and rumoured breweries across B.C.

The line between brew pub and brewery grows ever thinner. We know. But we still have this brew pub page which is sort of unfair, but it's because of, um...the Internet? The government? The Illuminati. Sure, let's go with that.

DocksiDe Brewing co.

1253 Johnston Street

steamworks Brew PuB

375 Water Street

We still don't really know much about this place. As an entity, it doesn't take much part in the craft beer culture, and if they enter for awards or whatever, we never hear about it. Maybe that's not a good sign. But they have one a splendid patio overlooking False Creek, so we recommend it on that basis alone.

docksidevancouver.com

Vancou V er

Yaletown Brewing co.

1111 Mainland Street

Yaletown has a history of making some of the best beer in Vancouver, and thankfully, some of those old recipes are still on tap. Also, It's probably the least pretentious place to have a drink in Yaletown (which, OK, maybe isn't saying much.)

mjg.ca/yaletown

What can we say about this place that hasn't been said already? Great pub fare, spectacular views in a bustling part of the city, and a variety of wellcrafted approachable and speciality brews. Get the burger.

steamworks.com

Vancou V er

steel toaD Brew PuB

97 2nd Ave East

Steel Toad gets a wee bit of flak for appearing more restaurant than brewery, but that's not exactly fair. Brewmaster Chris Charron has sophisticated tastes, opting for styles that aren't as well known as, say, an American Pale Ale, but no less impressive. And if you need any extra convincing, their pizza is delectable.

steeltoad.ca

Vancou V er

Vancou V er

Be right Back Brewery & eatery

13200 Entertainment Boulevard

After a tumultuous year involving a wayward landlord and some civic drama, Big River Brewpub shut down, dumped its brewmaster and completely rebranded. Now, the new BRB Co. is focusing on small batch beers in an attempt to kickstart its own business and Richmond’s nascent beer culture.

zbowl.com/richmond_br/brewstory

Su RR ey

Big ridge BrewiNg cO.

5580 152 Street

Surrey's original brewpub also has one of the finest selections of beers available at a brewpub in B.C. It has the sort of relaxed atmosphere you'd hope for (and maybe, if you're prone to stereotyping, wouldn't expect) from a Surrey establishment, and it's a great place to watch “the game.”

mjg.ca/bigridge

Su RR ey

ceNtral city Brew PUB

13450 102 Avenue

The place that begat an empire. Or, OK, maybe just a bunch of very good, very popular awardwinning beers, which resulted in the creation of an enormous production facility (also in Surrey). We request you pay homage here at least once in the next year. Get the burger.

centralcitybrewing.com

Whi S tle R

BrewhOUse / high MOUNtaiN BrewiNg cO.

4355 Blackcomb Way

We're not certain what to call this place. Locals call it the Brewhouse, but people in the beer industry refer to it as High Mountain. The brewpub's website and marketing materials don't clear things up any, either – both terms are used, sometimes combined. Whatever. Their IPA is outstanding.

mjg.ca/brewhouse

d uncan

craig street Brew PUB

25 Craig Street

The Cowichan Valley's pioneering brewery. It has a dependable (if a little basic) tap list, but we're certain this will evolve as more breweries open up in the area and local tastes evolve (and they will).

craigstreet.ca

n anaimo

lONgwOOd Brew PUB

5775 Turner Road

Because the Longwood is split between a restaurant on the top floor, and a cave-like pub on the bottom, it has the oxymoronic distinction of being both a) the best place to take your grandma for brunch and b) the best place to get faced on fresh beer playing pool with the boys, in Nanaimo. Great beer is made here. Also, get the burger?

longwoodbrewpub.com

Barley Mill Brew PuB

2460 Skaha Lake Road

OK, look, the beer's not the best you're likely to find in the Okanagan, but Barley Mill is worth checking out for the pub itself, which resembles an old pub in the English Midlands, and is quite cozy and very pub-like, even if the clientele smell like stale cigarettes and are desperate for a dye job. Hey, you wanted honesty.

barleymillpub.com

Vernon

Marten BrewinG CO.

2933 30th Avenue

Downtown Vernon finally has a craft brewery to call its own, after living in the shadow of the Okanagan Springs production facility, likely hearing echos from down river about all these tasting rooms with great beer and growler fills or whatever. Well, now they can indulge like the rest of us. Thanks Marten, if that is your real name.

martenbrewpub.com

Kelowna

Freddy's

948 McCurdy Avenue

tHe nOBle PiG

650 Victoria Street

The very best brew pub! Very good beer, excellent food, friendly staff working in a comfortable, classy environment. The pub's gone under recent renovations, which included the addition of a growler fill station. Go here. (Get the burger.)

noblepig.ca

s almon a rm

Barley statiOn Brew PuB

Freddy's is another brewpub that hasn't quite caught on to the craft beer craze, but we're certain that as more breweries open in Kelowna (and you can bet yer next nickel that they will), demand will reach the point where ol' Freddy takes notice. If he hasn't already. If he's even a real person. Maybe we should verify this information. Next time.

mccurdybowl.com

20 Shushwap Street North

The beer's good, the food is great and the room is... about what you'd expect from a pub in Salmon Arm. It's fine. It'll do the trick. Get the burger.

barleystation.com

Penticton

Kamloo P s

The complete list of BC Beer Awards winners.

Best in s how

Brassne ck // one trick pony

a m B er / D ark Lagers

| 1 | Steel & Oak // Dark Lager

| 2 | Persephone // Oktoberfest

| 3 | Tree // Captivator Doppelbock

Be L gian aBB ey aL e

| 1 | Dageraad // Dageraad Blonde

| 2 | Tree // Trappist Artist Belgian Dubbel

| 3 | O ld Abbey Ales // Belgian Quad

Be L gian / French Farmhouse

| 1 | Persephone // Multigrain Saison

| 2 | Dageraad // Randonneur Saison

| 3 | Ravens // Farmers Ale

Fruit

| 1 | Stanley Park // SunSetter

| 2 | Tree // Mellow Moon Pineapple Hefeweizen

| 3 | Strange Fellows // Framboise Noir

g erman / Be L gian Wheat

| 1 | Barkerville // White Gold

| 2 | Big Rock Urban // Dunkelwiezen

| 3 | Granville Island // Hey Day Hefeweizen

i mperia L ipa

| 1 | Brassneck // One Trick Pony

| 2 | Parallel 49 // 187 On An Undercover Hop

| 3 | Parallel 49 // Hopnitist

n . a merican a m B er / Bro W n aL e

| 1 | Big Rock Urban // Hollow Tree

| 2 | Russell // Cream Ale

| 3 | Brassneck // Brassneck Ale

n . a merican Light Beer

| 1 | Tofino // Tofino Blonde Ale

| 2 | Tofino // Lifty Lager

| 3 | Granville Island // Island Lager

n . a merican ipa

| 1 | Central City // Red Racer IPA

| 2 | Red Truck Beer // Red Truck IPA

| 3 | Hearthstone // Hearthstone IPA

n . a merican p a L e aL e

| 1 | Howe Sound // Sky Pilot Northwest Pale Ale

| 2 | Persephone // Pale Ale

| 3 | Russell // Hop Therapy ISA

p a L e e uropean Bier

| 1 | Parallel 49 // Craft Lager

| 2 | Central City // Mayor Kolsch

| 3 | Russell // Eastern Promises

s ours / W i LD aL e

| 1 | Four Winds // Juxtapose Wild IPA

| 2 | Strange Fellows // Roxanne

| 3 | Dageraad // De Witte

s pecia L t y / e xperimenta L

| 1 | Brassneck // No Brainer Pre Prohibition Lager

| 2 | Bridge // Wee Tipsy Peated Scotch Ale

| 3 | Steamworks // Gose

s pecia L t y ipa

| 1 | Bridge // Black Rye IPA

| 2 | Moon Under Water // Hip As Funk

| 3 | Bomber // Blood From A Stone Red Rye IPA

s pice / h er B / Ve geta BL e

| 1 | Tofino // Spruce Tree Ale

| 2 | Stanley Park // Icebreaker

| 3 | Tofino // Kelp Stout

s tout / p orter

| 1 | Doan's // American Rye Stout

| 2 | Barkerville // 52 Foot Stout

| 3 | Mission Springs // Fat Guy Oatmeal Stout

s trong aL e

| 1 | Swans // Legacy Ale

| 2 | R&B // Auld Nick Winter Ale

| 3 | Swans // Swans Scotch Ale

uk Bit ter

| 1 | Big Ridge // Big Ridge Clover Ale

| 2 | Forbidden // Forbidden Pale Ale

| 3 | Bomber // ESB

uk r e D / Bro W n aL e

| 1 | W histler // Black Tusk

| 2 | Lighthouse // Race Rocks

| 3 | Parallel 49 // Old Boy

Woo D / Barre L a ge D

| 1 | Bridge // Imperial White IPA

| 2 | Four Winds // Pequeno Cabo Tequila Barrel

Aged Berliner Weisse

| 3 | Parallel 49 // Barrel Aged Vow Of Silence