Milltown Bar and Grill

Did you know that there’s a part of Richmond located in the middle of the Fraser River that you can only access from Marpole? There’s a tiny Island called Richmond Island located on Musqueam land that is part of a development called Milltown. There’s a new Bar and Grill at 9191 Bentley Street, which is the home of Milltown Marina. Milltown Bar and Grill is pretty damn cool.

Milltown Bar and Grill
Milltown Bar and Grill

Milltown sits just north of the Vancouver International Airport and has an incredible view of the north runway. More on that later. There’s a rotating craft beer tap, currently Hoyne Devil’s Dream IPA, and a small selection of craft bottles to keep my beer nerd pals happy. The Devil’s Dream was pouring beautifully and was the perfect companion to sunshine and plane watching on the south patio. There’s another patio on the north side that overlooks the marina, they’re both good choices if you like to sit outside.

Hoyne Devil's Dream IPA
Hoyne Devil’s Dream IPA

The menu is a classic west coast bar and grill line-up with all the usual suspects along with some non traditional items like Butter Bhicken, Halibut Tacos, and Salmon Wellington. I opted for the Freighter Burger, a house made all beef patty with Pale Ale BBQ sauce, bacon, and gouda plus the standard veg. The freighter is a solid buger, I’d order it again. The house made patty has nice tecture and is properly seasoned. The fries that came with it are battered, something I’m not super keen on but they were tasty none the less. I’d love to see in house hand cut fries with this burger!

Freighter Burger
Freighter Burger

Sitting on the north patio puts you up close with some pretty big planes landing at YVR from all around the world. The noise isn’t as loud as I thought it would be and watching planes land is pretty awesome, ya know? Here’s a couple of 747-400’s I managed to photograph.

Lufthansa 747-400
Lufthansa 747-400
British Airways 747-400
British Airways 747-400

Overall Milltown Bar and Grill is a great place to spend an afternoon. There’s tons of parking, good beer, tasty food, lots of action on the patio, and you can bring the whole family (something I did not know until after I got there…oops). Here’s a handy Google Earth shot to show you where they are, followed by all their pertinent links and so forth.

Map1

 

Twitter – Milltown_Bar

Instagram – milltown_bar

Facebook – Milltown Bar & Grill

Web – milltownbar.com

Scott.

 

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A new seasonal from Big Ridge Brewing. A new launch video from South Fraser Beer Club.

Well, Epic split Belgian Strong Ale is tapped out, if you didn’t see the video that South Fraser Beer Club made for it you can check it out here. The next seasonal at Big Ridge Brewing Co. in Surrey launches this Monday (Feb 17, 2014), Good Vibrations West Coast Pale Ale!. Check out Brewmaster Nick Bolton and South Fraser Beer Club’s Rob Wheeler as they hit the surf in celebration of great beer!

This video was made by the super awesome Bryce Pugh, you should ask him about the Kessel Run – brycepugh.ca

Let’s all have a beer together!

Scott.

Beer Pairing Dinner at Edith and Arthur featuring Central City Brewers and Distillers

I get invited to a lot of beer pairing/brewmasters dinners, probably 2-3 a month. Someone recently told me that my blog wasn’t “Craft Beer Focused” and I can’t say I agree. Pubs/Restaurants/Breweries seem to value my opinion so when duty calls I do my best to tell the world about great beer and food. My latest beer pairing dinner adventure came courtesy of Edith and Arthur, a Joseph Richard Group pub located in Surrey’s Fleetwood neighbourhood roughly 4 blocks from my house. People living downtown might think that’s normal but in the Fraser Valley it is fairly uncommon to be able to walk somewhere without using a car to get close enough to do so. They teamed up with Surrey’s Award winning Central City Brewers and Distillers to create a 5 course tasting menu, each dish paired with a Red Racer beer meant to compliment its flavours. Spoiler alert, it was very good.

First things first, when you go to a 5 course beer pairing dinner you expect to try 5 beers. We tried 6 as we were welcomed with Red Racer’s delightfully sessionable Pilsner.

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Pilsnerific

Course number 1 was Crab and Roast Pepper Bisque paired with Red Racer ESB. The bisque was rich and packed full of roast pepper flavour. The crab was almost like a de-constructed crab cake. It was delicate and sweet/savoury and was a perfect companion to the bisque. Red Racer ESB is one of my all time favourite BC craft beers and its caramel malts and medium bitterness accented the richness of this dish very nicely.

Crab and Roast Pepper Bisque.
Crab and Roast Pepper Bisque.

Course 2 was Grilled Pair Bruschetta with Chili Poached Prawns. The buschetta was simple and elegant with greens, tomatoes and goats cheese all accenting the slightly grilled pear slices on some toasted bread. The chili prawns had some heat but they weren’t overpowering. The heat was a nice addition to an otherwise light and fresh dish. It was paired with Red Racer Pale Ale, a classic and well executed American style pale ale with a malty backbone and a more subtle hop profile that an IPA or an ESB. Normally I’d prefer an IPA with something spicy like the prawns but this beer was a good compromise between the two sides of this dish. Pairing a beer with a dish that has 2 distinct and different flavours is tough and they nailed it.

Grilled Pear Bruschetta with Chili Poached Prawns
Grilled Pear Bruschetta with Chili Poached Prawns

Course number 3 worried me a little, actually a lot. My disdain for pumpkin “flavoured” things is well documented . There are a few exceptions but usually pumpkin and I aren’t friends. House made Pumpkin Squash Ravioli with brown butter and pomegranate seeds. The fresh pasta was amazing, the pumpkin filling was rich and only slightly “pumpkiny”, it was more like a butternut squash ravioli with hints of cinnamon/all spice/nutmeg that are usually overpowering. There was a generous curl of Parmigiano-Reggiano laid on top that added some salty goodness. It was accompanied by Red Racer Pumpkin Ale which is equally as subtle in the pumpkin department. An obvious pairing executed perfectly and present beautifully.

Pumpkin Ravioli with Brown Butter.
Pumpkin Ravioli with Brown Butter.

The 4th course was craft beer twist on Coq Au Vin. Traditionally made with wine (Coq Au Vin translates to Rooster with Wine) this one was made using Red Racer Red Ale, which I’m fairly certain is the Rad Racer/Flying Monkey’s collaboration Imperial Red Ale, in place of wine. The broth was seasoned well and the red ale flavour was evident but not intrusive. The chicken was tender and juicy and everything took on the flavour of being cooked in the Red Ale sauce. It was paired with…you guessed it…the Imperial Red Ale! You can’t really go wrong making a dish with the same beer you’re pairing it with and this one worked well. The Imperial Red Ale is a 9.5 abv monster which is better sipped than chugged.

Coq Au Vin
Coq Au Vin

The 5th and final course was dessert, an Imperial Brownie with Chocolate Mousse. Think of a one bite brownie, the kind you buy in those little paper bags, topped with a dollop of rich chocolate mousse. It’s impossible for that to be bad. The pairing is what worried me here. You may have noticed that we haven’t had any award winning Red Racer IPA yet, believe me I noticed that too. An IPA with a rich chocolate dessert? Yep, it’s crazy and I like crazy. It’s actually not that crazy, chocolate is naturally quite bitter and the sweetness added to it transforms the hoppy, bitter IPA into something completely different when paired this way. A ballsy move to be certain but you know what they say, not guts no glory.

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Thanks to Jeremy, Jessica, and Corey for inviting me and my South Fraser Beer Club Co-pilot Rob out to this well executed beer pairing dinner, well done!

Scott.

Honest blogger stuff – My dinner, as well as Rob’s, were provided at no charge for review purposes by Edith and Arthur.

Celebrate Oktoberfest all month long with the Joseph Richard Group

October, the one month of the year where I can drink every day of the week because of those crazy Germans and Oktoberfest! The other 11 months I try and keep it to 7 days a week. Every Tuesday in October The Hemingway Public House, located right on the strip in White Rock, is having their very own Beerfest!  With beer from 9 breweries including Hoyne, Central City, Elysian, New Belgium, Parallel 49, Hacker Pschorr, and Schneider Weiss you can guarantee that you’ll see me there at least once this month.

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All Joseph Richard Group pubs are celebrating with awesome beer features everyday! Check out this handy calendar and plan your month wisely, October only comes around once a year! Don’t forget, CAMRA members get awesome perks (aka discounts…) so sign up!

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Twitter – @WEAREJRG

Facebook – WEAREJRG

Interwebzzz – jrgvancouver.ca

Scott.

MOA longtable dinner at The Pumphouse with Beerthirst

New Zealand craft beer is seriously popular right now and MOA beer is riding that wave right into BC courtesy of the fine folks at Beerthirst. Beerthirst has once again teamed up with the Pumphouse Pub is sunny Richmond for a 5 course beer pairing dinner. Leo and the gang at Beerthirst were kind enough to invite me to join them.

Thai scallop ceviche
Thai scallop ceviche

Course 1 was a delightfully fresh Thai Scallop Ceviche paired with MOA’s brilliant Methode pilsner. The ceviche was crisp and flavourful with hint of heat and citrus notes that paired perfectly with the champagne yeast and Pacifica and Motueka hops in the Methode. I liked this beer so much that I just bought 3 bottles and plan on adding it to my regular rotation.

Shrimp and corn fritters
Shrimp and corn fritters

Shrimp and corn fritters paired with MOA Pale Ale became what we referred to as course number 2… Actually that’s because it was course 2, whatever. The deep fried fritters were delicious, seasoned right and had lots of shrimpy goodness. The savoury flavours paired very well with MOA’s Pale Ale and its malty back end with subtle but fragrant and delicious Cascade and Nelson Sauvin hops. New Zealand hops are incredible.

Poutine
Poutine

Course 3 was the one we were all waiting for because POUTINE! Hand cut fries with caramelized onions, crisp bacon and Gorgonzola creama paired with MOA St. Joseph Belgian style tripel. The poutine, although non traditional, was outstanding. The salty bacon cut through the funky but awesome Gorgonzola while the caramelized onions added a little sweetness. The MOA St. Joseph is a nice example of a classic triple with the flair that New Zealand beers are known for. The pairing was sadly not there for me but on their own the poutine and beer were great. This dish was CRYING for a hoppy pale ale and MOA’s Five Hop would’ve been just the ticket.

Wok Duck
Wok Duck

The 4th course was “Wok duck”. Crispy fried duck with a sour cherry beer demi glaze paired with MOA Noir, a dark lager. This dish was sadly way off the mark. I’m hoping I just got a bad one because these longtable dinners are usually spot on. The duck wasn’t crispy and was difficult to remove from the bone. The sour cherry beer demi glaze was quite nice, I wish there was more of it on the duck. The MOA Noir is a solid example of a dark lager with strong coffee notes and an abv that’s a very sessionable 5%.

Dark chocolate mocha cup
Dark chocolate mocha cup

The fifth and final course was everything I hoped it would be and more. Hand made dark chocolate mocha cups filled with crunchy almond cream and topped with smoked sea salt. Wow, just… Wow. Super rich, intensely sweet but cut down by the smoked salt. Creamy, crunchy, melty, dreamy. It was paired with MOA’s stellar Imperial Stout which weighs in at a hefty 10.2% abv and tips the hop scales at over 100 IBU’s. This is a MASSIVE beer. The funny thing is that, as Chris from 16th Street Liquor Store put it, this is the only dish that could cause a huge imperial stout to act as a palate cleanser, the desert was that rich. Awesome pairing, awesome beer, awesome dish. Perfect ending to the night.

Big thanks to The Kooner Hospitality Group and Beerthirst for buying me yet another dinner, you guys rock. If you haven’t been to one of these dinners I highly recommend you check one out, they’re one of the best values in town.

Scott.

Fundraising with the Joseph Richard Group is awesome

Fundraising is something that most pubs do for various organizations. Sponsoring local amateur sports teams or having Pub Night fundraisers for various causes is quite common around the Lower Mainland. The Joseph Richard Group has taken this tradition and reinvented it to be easier, more flexible and just plain better.

JRG_thumb

You can fund raise for whatever you want and they’ll donate 10% of your groups purchases to the organization/cause of your choice. Here’s how it works:

• A 10% rebate on all purchases made by any member of the team or company over the duration of the agreed upon time frame.

• Management and main contact person will establish the duration for the season.

• JRG will supply each member of the team/company with a personalized key tag to present on each visit to JRG. each key tag will state the team name and expiry date

• JRG commits to maintaining a detailed ledger on site at all times that will record each and every purchase made by team members. the ledger will contain: team captain/main contact person name and contact info, date/name/amount spent, initials by JRG staff and team member for every purchase made, and copies of every receipt.

• JRG will also commit to allocating an additional 10% of the total spend, to a maximum of $500, towards an ‘end of season’ / ‘wrap up party’.

• JRG will also provide a complimentary ‘JRGmvp’ trophy during the end of season party if executed.

• For regular fundraising ‘pub nights’, JRG will provide the design and print costs of any tickets needed, provided they are within the template of the current fundraiser ticket design. details of such events will have to be discussed and confirmed by the team captain and management at JRG.

• Rebate dollars can be paid out at any time with a minimum 72 hours notice. rebates can only be approved for disbursement by the documented team captain/main contact and senior management at JRG. rebates will be paid out in the form of a company cheque.

But here’s where it gets really cool. Say you like to raise money for a specific charity. For example. I like to raise money for Variety and other children’s charities. Sign up with JRG, get a whole bunch of key tags to give to your friends and family (or Twitter followers or whoever) and BOOM, you’re raising money for charity every time you or your friends hang out at a JRG establishment. For me it’s Edith & Arthur in Fleetwood because it’s within walking distance and they have Fat Tug IPA on tap. Win, win, win.

Also this is in no way a sponsored post, I just think this is awesome and I plan to do good things with it! WFLBC/Variety key tag anyone?

Find a JRG location near you at jrgvancouver.com, follow them on Twitter @WEAREJRG and on Facebook at facebook.com/WEAREJRG.

Scott.

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Photo credit – JRG

Odin Brewing Longtable dinner at The Pumphouse Pub

It’s been a while since I attended a be dinner so when Micah Noble from Kooner Hospitality Group invited me to blog about their upcoming Odin Brewing dinner at The Pumphouse in Richmond I couldn’t resist. Odin was launching their newest beer, Sigrun IPA, at this particular dinner. I vaguely remember a conversation with the owners of Odin about how they weren’t going to do an IPA, I told them that was crazy talk. I’m sure my semi drunken rebuttal had little impact on their decision to jump into the ultra competitive IPA market but I’m glad they did. More about the IPA later, let’s get to the dinner shall we?

 

Asian chopped salad paired with Odin's Freya's Gold Kolsch style ale
Asian chopped salad paired with Odin’s Freya’s Gold Kolsch style ale

Course 1 was a nice Asian inspired chopped salad with crispy won tons and a ginger sesame dressing. It was paired with Odin’s Freya’s Gold Kolsch style ale. Odin’s claim to fame is their focus on brewing beers that pair well with food and this Kolsch is a great example of that. It’s light, mild and really pairs well with just about everything.

Buttermilk fried chicken with garlic mash paired with Odin Viking Gold Extra Pale Ale
Buttermilk fried chicken with garlic mash paired with Odin Viking Gold Extra Pale Ale

Next up was a tasty buttermilk fried chicken leg on a bed of garlic mashed potatoes, comfort food 101. How can you go wrong with fried chicken and garlic mash? The breading was well seasoned, the potatoes were lump free. A very well put together southern classic. This dish was paired with Odin’s Viking Gold Extra Pale Ale, another light, clean and very versatile beer great for pairing with multiple dishes. As expected, this pairing worked quite well.

Beef and blue cheese house made pizza paired with Odin's Gift Nordic Amber Ale
Beef and blue cheese house made pizza paired with Odin’s Gift Nordic Amber Ale

Couse 3 was a rich and tasty beef and blue cheese pizza with a house made crust. Salty, tangy, meaty, awesome. This dish wasn’t a hit with everyone but I liked it a lot. It was paired with Odin’s Nordic Pale Ale (Odin’s Gift) and it was by far the best pairing of the night. Odin’s gift has a great juniper nose but is way more mellow than expected. Still, the pairing was perfect.

Coconut curry seafood baked rice paired with Odin's Sigrun IPA
Coconut curry seafood baked rice paired with Odin’s Sigrun IPA

The 4th course featured a baked coconut curry seafood rice and the afore mentioned Sigrun IPA. The rice dish was good but needed a little more seasoning (salt) and a little less time waiting to be served. The dinner had over 60 participants so it’s not surprising that  a dish or 2 might sit for a little too long. Now, the Sigrun IPA. In keeping with Odin’s other offerings this IPA isn’t the hop bomb that most IPA lovers were hoping for. it is a nice sessionable beer with a pleasant hop profile, maybe a good choice for a hot summer afternoon on a patio? The pairing could’ve used more heat (spice) in the curry.

Salted caramel banana custard tart pair with Odin's Thor's Equinox Strong Ale
Salted caramel banana custard tart pair with Odin’s Thor’s Equinox Strong Ale

The 5th and final course was a salted caramel banana custard tart. The picture isn’t a true representation of how it looked, I tried to remove the tart tin before taking the picture and sort of wrecked it…oops. Man handled looks aside this was a tasty tart, the custard was thick and creamy with nice banana chunks throughout. There was a thin layer of salted caramel at the bottom and a little whipped cream up top. It was pair with Odin’s Thor’s Equinox Strong Ale. Thor’s Equinor is an ass kicker at 9% abv but it is a nice balanced beer that pairs well with sweet food. Odin describes this beer as a “Belgian” style strong ale but there isn’t a whole lot of Belgian-y things going on in this beer, it’s more of an American strong or a thin porter.

Another solid beer dinner under my slowly tightening belt! Thanks to The Kooner Group for the invite, always a great time! Also it was nice to see the Beerthirst crew again, it’s been awhile.

Scott.

Side note… odinbrewing.wordpress.com??? Come on guys, spend the $13 and register a domain name.

Central City Brew Pub

Central City Brewing Co. is living proof that Surrey is indeed the bomb. Located in (wait for it) the Central City complex that houses a shopping mall, an SFU campus and one of the best looking buildings in Greater Vancouver, they make world class craft beer that has won numerous awards over the past few years. Did I mention the building they’re located in? I seriously love the Central City Tower, it’s a true architectural gem that is very under appreciated by most of the GVRD. I stopped in for a few beers, dinner and some NFL playoff football watching recently with my cousin Kurt (@truKrenruT).

Central City Tower
Central City Tower

Central City has tons of free parking and is right next to the Surrey Central Skytrain Station, I highly recommend my readers from north of the Fraser hop on the train and give Central City a try. I would list all of the beer/brewing/brewpub awards they’ve racked up since 2008 but it’s easier to just give you guys the link. I started out with their amazingly good Imperial IPA which has won some sort of beer award every year since 2008 and it’s quite deserving of the praise it gets. I followed that up with their Winter Ale, a seasonal beer that is unlike other overly sweet winter ales. This beer has a nice malty body with a subtle hop finish and a very mild sweetness. It’s quite nice.  I had an ESB as well before returning to the fantastic imperial IPA. I’ve never met a Red Racer beer I didn’t like (aside from a lemongrass infused pin cask of their pale ale…). 2013 will be the year that BC breweries start to overtake their Pacific Northwest and Californian competition, you heard it here first. Canadian craft beer has never been better and it gets better with every new brewery that opens up!

Red Racer Imperial IPA
Red Racer Imperial IPA

The food at Central City is also outstanding and has really moved upmarket since the hiring of Executive Chef Carl Sawatsky a few years ago. Having spent time as the Executive Chef at Bacchus Bistro at Domaine De Chamberton Winery Chef Sawatsky has changed a very pedestrian pub menu into something that encompasses locally sourced, high quality ingredients and non traditional dishes along side modern twists on traditional pub grub. After publishing this post I’ve learned that Chef Sawatsky may not be with Central City any more (he’s still listed as Executive Chef on their Facebook page) but his menu remains and is still executed quite well.

Shortrib Beef Dip
Shortrib Beef Dip

Kurt and I both ordered the same thing, the Braised Shortrib Beef Dip and I’m happy to say this is one of the best sandwiches I’ve had in recent memory. Red Racer beer braised short rib, pickled grilled zucchini,  stout cheddar from Farmhouse Cheeses in Agassiz, crispy onions, horseradish Dijon mayo, served on a house made ciabatta bun with Au Jus for dipping. I think I got a little lucky because my short rib was roughly an inch think, Kurt’s was less thick but it was still enough. The pickled zucchini is awesome, the stout cheddar is rich and delicious and the bun is fresh and tasty. The fries are good, nothing mind blowing but good non the less.

Great Beer, great food, great building, great pub. Go check it out if you’ve never been and if you haven’t been in awhile it’s worth a revisit.

Scott.

Pumphouse Pub Longtable dinner – Guest post by Lynn McIlwee

Summer has now passed, which not only means that the great autumn beers
are back, but the
Pumphouse Pub
resumes their Beer Tasting Series! I’m always curious to see what Chef Daniela
Iaci will create with her food magic and per usual, she didn’t disappoint. These
dinners just keep getting better and better so if you haven’t checked one out
yet, get on it! Daniela does an amazing job of nailing the pairings and
prepares such succulent and flavourful dishes. I bow to you, Daniela.
The menu:
 
Course One
Café latte beef carpaccio espresso
crusted beef, crème fraiche & arugula salad
Paired with: Elysian Split Shot Espresso
Milk Stout
The carpaccio was paper thin and paired gorgeously with the crème fraiche
and arugula. Balsamic vinegar was drizzled on the arugula and it exuded a
pleasant parmesan aroma.
Stout paired with the first course, you say? Bold, for sure, but it
worked. And the
Elysian is such a
fantastic beer. It’s truly one of my favourite stouts – the coffee and
chocolate notes are well balanced and it is a smoooooth beer to drink. Ahhhh. I
love you, Spilt Spot.
Course Two
Spicy coconut sweet & sour prawn soup
Paired with: The Commons Urban Farmhouse
Ale
The chilies that were used in the broth would pack a big, punch you in
the face and take no prisoners bite, should you eat them. And we were warned so
as not to have a surprise should we eat one. But wow, did they ever enhance the
flavour of the soup. It had a great kick to it and kept the sweet and sour from
having their own battle. I loved this soup.
The Commons’ beers are new
to BC and thanks to
Beerthirst, they’re
now being imported! We had the Urban Farmhouse Ale with this course. I’m a big
fan of farmhouse ales and this is a great example of one. Floral notes, some
bitterness and a clean finish. This beer is the 2012 World Beer Cup Bronze
Medal winner. Applause, applause. We’ll be stopping in at The Commons’ tasting
room on our next Portland trip (coming up next week!) and will indulge in some
of their other goodies like the Flemish Kiss…
Course Three
Crispy pork belly crostini with goat
cheese
Paired with: North Coast Le Merle
Farmhouse Ale
I made some pretty detailed notes on this one, such as SO DAMN GOOD! I’m
no food blogger, but I know what I like in food and beer. And this pork belly
was ah-maze-ing! So flavourful and tender in its porky goodness. I think we all
wanted seconds, and thirds, and and and… Did you catch that I loved this?
Ok, I’ll stop my pork-love-in and get on to the Le Merle. North Coast hits a lot of home
runs, in my opinion (Old Rasputin, Old No. 38 Stout, PranQster and others) and
this Farmhouse Ale is beautiful. Its inspiration comes from the Flanders region
with Belgian yeast, plenty of hops and fruity undertones.
Course Four
Citrus BBQ chicken tostada
Paired with: Half Pinks Little Scrapper
IPA
The citrus flavours on the chicken tostada danced around like a happy
little mariachi band. How Daniela managed to make this pairing a show stopper,
I’ll never know, but she did it. This dish was so flavourful and tasty! Slow
clap time… clap-clap-clap
Half Pints Brewing are
another new addition to BC, again courtesy of Beerthirst, and Little Scrapper
is a great IPA. They sell t-shirts that say “Together we can stop the evil
spread of lite beer”. Yep, we will get along just fine. A hop forward IPA with
gorgeous citrus/grapefruit notes all the while, staying balanced.
 
Course Five
Fig & blue cheese crème brulee with
candied walnuts
Paired with: Tenaya Creek Double Tandem Double
IPA
Did someone say crème brulee? I love crème brulee. I’m not a dessert
person by nature but good luck on me passing this up. Fig and blue cheese might
not be what you’d expect in this dessert but it rocked my world. Daniela, my
hands are getting sore from all the clapping… but well deserved. She outdid
herself with this gem. A few candied gooseberries also came along for the ride
and the brulee was sweet and salty. I saw a tweet from Daniela earlier that morning
saying she didn’t have a proper recipe for this dessert – the way she wanted it,
she obviously put her creative genius and culinary skills to work. Bam! She nailed
it.
The Tandem DIPA from Tenaya Creek
Brewery
was a new beer for me and is a limited special release. Grab a
bottle before they’re all gone, beer geeks, as it’s worth a try. It has the
typical characteristics of an IPA with a bit of earthiness. Mild bitterness and
extra hoppy goodness.
These amazing dinners with generous pourings are $40 (not including tip
– please tip their great servers!). Talk about value!
During and after dinner, we were treated to the musical stylings of Dino DiNicolo. What a talented man! I
just checked his tour schedule and it’s amazing he has time to play at the
Pumphouse – check him out!
The next beer dinner will be during BC Craft Beer Month on October 19th.
There will be a six-course brewmaster’s dinner with six BC brewmasters on hand
to pour their own beers and mingle with the crowd. Tickets are $50 and more
information can be found on The Pumphouse’s
Facebook page or their website.  I’d suggest you get your tickets soon as this
will undoubtedly be a sellout!
Thanks again to The Pumphouse staff, chef Daniela and Beerthirst for
another excellent event. We continue to look forward to the next creative menu!
Follow Lynn on Twitter @BGCanary
Sorry about the formatting, Google’s Blogger platform doesn’t like WordPress… 🙂 – Scott

Craft beer and chicken wings? Sharkey’s in Ladner has them!

Chicken wings are amazing, craft beer is amazing and putting the two together makes me want to weep tears of joy. The people of Ladner probably don’t realize how lucky they are to live near Sharkey’s Seafood Bar and Grille. Where else can you get terrific craft beer, fresh oysters and a great riverside patio experience in the lower mainland? Now that they put chicken wings back on the menu it’s almost a perfect storm.

Their new wing line up consists of 6 wing flavours, each with it’s own recommended craft beer pairing. I have some friends that live in Ladner that will be pretty happy to hear Sharkey’s has wings again. I’ll be going to check them out for myself very soon, expect a FULL breakdown (and stomach) from yours truly. Go to Sharkeys.ca for the full wing menu!

Scott.