It’s been awhile since my last fundraiser so let’s do this! Big Ridge Brewing Co. and the South Fraser Beer Club present Casks for Surrey Memorial. Join us Thursday August 28th at 6pm to help me show my appreciation to Surrey Memorial Hospital for saving my daughter’s life earlier this summer after a near drowning incident. Words cannot express my gratitude.
I hope to see everyone and I can’t wait to do some good for Surrey Memorial Hospital! The Big Ridge shuttle will be making trips to King George Station and it’s regular area, call 7789387433 to schedule a pick up and get home safe. DJ Alibaba will be playing all of your favourite hits from the 80’s and 90’s too.
Cask festivals are awesome. One of a kind handmade beers not available anywhere else. South Fraser Beer Club is bringing you a doozy, The Casks of March at our favourite local brewpub, Big Ridge Brewing in Surrey, on Saturday March 15th.
7 casks from some of the best breweries in town. 4 casks from the Mark James Group, Big Ridge, Red Truck, Yaletown Brewing, and Brewhouse at Whistler. Casks from Award winning Powell Street Brewing as well as casks from 2 new breweries, Surlie Brewing and Bomber Brewing.
The casks will be tapped at 4pm and as always you can catch a ride to and from Big Ridge on their complimentary shuttle. They’ll even make trips to King George Station if you ask really nice. Call Rico at 778.938.7433 to get picked up! Always cask-fest responsibly!
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
It dawned on me today that I’ve never written about Big Ridge Brewing Co. in Surrey. I hold events there, I’ve raised thousands of dollars for charity there but I’ve never REALLY written about their food or their house made beer. I wrote about some crazy hot chicken wings I had there once but they weren’t on the menu and you can’t get them any more. There was also another post I wrote 3 years ago about a pizza that’s no longer on the menu. Long story short it’s time for a new post.
So, it turns out I eat there a lot so I have lots of food to tell you about, hang in there, we’ll get through this together. First up is the Wok Fried Garlic Squid. Battered squid tossed in jalapeños, shallots, and lots of garlic. This is a favourite of mine and most of my friends.
The pizzas are great too. There’s 8 to choose from and on Sunday they’re only $9 and they’re pretty big. My favourites are the Meat Lovers (shocking, I know) and the Beef Taco pizza. Yum.
The Short Ribs are a new thing for me but they’ve been on the menu for awhile. They’re grilled in a Korean inspired steak sauce and the texture is just right. I’d definitely order them again.
The Onion Rings are some of the best in town. Thick cut, beer battered with a black pepper Parmesan dip.
The Steak Sandwich is my go to meal for lunch with my daughter. A 6oz Flat Iron steak that’s ALWAYS cooked to perfection (mid rare for me) that’s marinated for 24 hours. It’s served open face on a garlic buttered baguette with 3 onion rings and fries of salad.
The Meatloaf is HUGE! It comes smothered in a rich mushroom gravy with mashed potatoes and creamed spinach. The meatloaf itself is seasoned well and has a great meaty texture that isn’t too soft.
The Beer poached sausage is a favourite when I’ve been drinking a lot of their delicious in house craft beers. Beer poached Toulouse sausage grilled and served in a rustic baguette, deli mustard, beer braised onions. It’s rich and delicious and pairs well with many beers.
The Kung Pow is arguably the best dish in the Asian Kitchen section of the menu (although their Butter Chicken is also good and pretty legit, I would know, I grew up in Newton). Water chestnuts, baby corn, carrots, celery, bell peppers, onion & roasted peanuts, wok tossed with dark vinegar & spicy chilies, served with steamed jasmine rice. It’s got a little heat too which is fine by me. You can order it with chicken, shrimp, or as a vegetarian dish.
The last dish I have a picture of is the Mac and Cheese. Baked three cheese macaroni with a crisp panko shell. I get mine with chorizo sausage because it’s the right thing to do.
The best part about Big Ridge? The beer! Brewed on site by Brewmaster Nicholas Bolton, the beer is always super fresh and very consistent. It’s also a really good deal with 20oz pints selling for 25 cents an ounce! That’s $5 for those of you who don’t like math. On Sunday pints are $4. So good.
The Clover Ale is a classic west coast American style IPA and is my beer of choice. There’s always a seasonal beer on tap and every Friday is cask night. You can only get their beer on tap but they have something for everyone from a lager all they way to a porter. You can also fill you growler at Big Ridge no matter where it’s from. Don’t have a growler? That’s ok, you can buy one of theirs!
It’s hard to find a place where craft beer fans with kids can go that isn’t a huge chain. The kids menu is great and my daughter and I have made Sunday lunches at Big Ridge a weekly tradition.
Big Ridge Brewing Company is a haven in the Fraser Valley for lovers of craft beer and good food. If you’ve never been you’re missing out. They also have a free shuttle (Tips are recommended, by me…)from 8pm to close Thursday to Saturday that will pick you up and take you home so you don’t have to worry about alcohol and driving. That’s awesome.
Karma stuff – Every now and then the boss man floats me a free beer of food item but I’ve probably spent more money at Big Ridge over the last 3 years than all other restaurants and bars combined. The opinions of the food and beer are mine and mine alone. Big Ridge is great.
The third Surrey Beer Club Tweetup has come and gone and it was by far our most successful to date. We raised over $1300 for Variety BC! I’d like to thank everyone involved with this event and there’s a lot of you so if I miss someone let me know.
First I’d like to thank Big Ridge Brewing Co. and Brewmaster Tariq Khan for stepping up and hosting all three of these fun events. Tariq always makes a great cask for us and sources another, this time from Derrick Franche of the Whistler Brewhouse. As usual both casks were amazing. Big Ridge’s resident DJ, DJ Alibaba, is always on hand letting me use his sound system to give away prizes and the staff all work so hard to make the events run smoothly, I can’t thank you guys enough.
Also a HUGE thank to Tom Zillich from the Surrey Now newspaper for sharing our event. We had a great turnout of people that had only found out about the event through the paper! Too bad you couldn’t make it out last night but I’m sure I’ll see you around town. Also everyone who shared the event on social media, there’s just too many of you to mention but Miss 604, CAMRA Vancouver and everyone who tweeted about our event or shared it on Facebook, thank you.
A lot of people donated prizes as well and along with the 50/50 draw they were the reasons we did so well. Thanks to Scott from Contrast Studio, Shannon from Shanny Bows, Sabrina from Usborne Books, Tyson (with the worlds best beard/moustache combo) and Ryan from Uli’s Restaurant, The team at the Big Ridge Liquor Store. Thanks to Megan for donating the awesome fair trade coffee basket, Don for donating the amazing chilli salt, My wife and her Mom and Sister for donating prizes, helping all night, buying lots of tickets and being awesome.
But most of the thanks goes to the great people who came out last night and helped us support this fantastic cause. Without you there would be no fundraisers. I had a blast and I’m really looking forward to the next event but for now I plan on sleeping in, I’m exhausted.
Stay tuned for an upcoming announcement regarding Surrey Beer Cub, we’re going to make it an actual club!!
It’s almost Hayley’s 3rd birthday, I can’t believe she’s almost 3! As we do every year we are going to raise some money for Variety the Children’s Charity as a way of thanking them for their continued support throughout Hayley’s life. Recently Hayley was fitted with special inserts for her shoes to help her walk, the results were immediate. I’ve never seen her run so fast! For those of you that may not know Hayley was born 13.5 weeks premature, weighed only 1 pound 11.5 ounces and was 11 inches long. She is my hero and has beaten the odds from day one growing to be a healthy happy little girl who amazes me on a daily basis with her intellect and sense of humour.
When she was born I made a slideshow for my family to watch as they were unable to visit her in the NICU. You can watch that slideshow below but I’m told it makes people cry happy tears, you’ve been warned. In total Hayley spent 93 days in the NICU (Neonatal Intensive Care Unit) at Royal Columbian Hospital and then Surrey Memorial Hospital.
So how are we going to raise money this year? Surrey Beer Club of course! On February 21st join us at Big Ridge Brewing Co. in Surrey (5580 152nd street) for another super fun night of craft beer, good times and great people. The casks will be tapped at 5pm, if you’ve been to one of our events already you know the beer will be fantastic!
I’ve also set up a donation page where you can donate any amount you’d like to Variety BC. This event is free for anyone to attend but if you’d like to donate you can do so by buying a “ticket” at SurreyBeerClub.Eventbrite.com . There’s a fee that goes directly to Eventbrite.com for using their service but other than that 100% of the proceeds go to Variety BC, we aren’t doing this for profit, we’re doing it for Hayley 🙂
A few weeks ago I decided kind of last minute that I wanted to catch the Canucks game at a pub. What pub you ask? Why Big Ridge Brewing Company of course! I’m a big fan of Big Ridge for a lot of reasons, good beer, good food and my latest discovery, the hottest wings I’ve had in a looooong time, maybe even the hottest wings I’ve ever had. The scary part is that they were “Level 4” and I’m pretty sure there’s a “Level 5″…
Executive Chef Charlie Yang is a wizard of spice, I sampled his level 1 hot sauce with an order of butter chicken which was fantastic. It adds a nice mild heat that lingers in the mouth but adds flavor to an already very good Indian dish. Charlie was actually born in Calcutta and says this is where he spice pallet comes from. We asked if he had anything hotter and he brought us a small sample of his level 3 on a spoon. It had amazing flavor with a hint of star anise and the heat was intense but bearable.
Many drinks later and after being called a few names by the girls sitting beside us at the bar my cousin Kurt and I decided to take Charlie up on his offer of level 4 wings. The level 4 isn’t a sauce, it’s a dry rub which is 70% Ghost Chili, the hottest (well, second hottest, apparently) pepper in the world. To put it in perspective a Jalapeno pepper is somewhere between 3,500–8,000 Scoville units (the scale by which spicy peppers are graded) and the Ghost Chili, also know as the Bhut Jolokia chili pepper, is between 855,000 and 1.5 million Scoville units…so for those keeping score that’s at the very least 106 times hotter than a Jalapeno pepper.
Kurt and I both ate 2 wings very quickly and one of our “encouagers” stepped up to the plate and ate one as well. The heat is intense right off the bat and intensifies quickly. I would say that it took about 10-15 minutes for the heat to start to fade. The crazy thing is I actually considered having another one because they were really good! The
thing about stuff this hot is the weird things it does to your body, you almost feel high or like you’ve drank 100 Red Bulls because your endorphin levels go WAY up, and of course there’s the sweaty head thing…magnified by my Skinheadia (Folicular impairment).
Next time you go to Big Ridge make sure you sit at the bar, ask if Charlie is there and get some hot sauce on the side of whatever you’re eating, it’s all awesome. Just make sure you know what you’re doing when the shots come out and people start egging you on to try level 4, it hurts, but it hurts so good.