The Growler – Issue 1 – February-April 2015

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JOB TRPCORM15009TITLE Portland Is Happening Now PrintCLIENT Travel PortlandFILE TRPCORM15045_BEER_Growler.inddOFFICE USAPortlandECD Mark Fitzloff/Joe Staples

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AE Kristin PostillAP Heather HanrahanPHOTO n/aILLUS Patrick LongDESIGN n/aCOLOR n/a

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01v o l u m e

01i s s u e

The G

rowler Vancouver C

raft Beer H

andbook01.0

1

VANCOUVER CRAFT BEER HANDBOOK

VANCOUVER

NORTH VAN

BURNABY

NEW WEST

DELTA

SURREY

PORT MOODY

FRASER VALLEY

SEA TO SKY

04

40

44

52

34

43

48

5661

Copyright The Growler Vancouver 2014. Published by Glacier Community Media. Suite 205, 1525 W. 8th Avenue, Vancouver, BC, V6J 1T5. 1.778.668.3667 thegrowler.ca | @thegrowlerbc

EDITOR: Stephen Smysnuik [email protected]: Dee DhaliwalADVERTISING DIRECTOR: Gail Nugent [email protected]: Joe Wiebe, Jesse Donaldson, Niki Hope, Jonny Healy (photography)DESIGN: Brave Creative | builtbrave.comCOVER: Anja Werner | builtbrave.com

Editors NoteSo. Many. Breweries. B.C.s craft beer industry has grown so quickly, especially in the Lower Mainland, that its nearly impossible to keep up with whos where and whats when. The Growler Craft Beer Handbook is designed to keep everyone interested in craft beer updated on all local breweries and their beers, both year-round and seasonal. Its your reference guide and well publish quarterly. Its meant to be fun to read

and fun to look at at. This first issue covers Metro Vancouver and the Sea to Sky, but future issues will feature all of B.C..And maybe beyond. Eventually. Enjoy. Stephen Smysnuik

SNIFTERBelgian AleBarleywine Strong Imperial

GOBLETBelgian IPA Strong Dark Ale Tripel/Quad

TULIPScotch Ale SaisonBrown / Red Ale

STANGEKlschMarzen Altbier

WEIZENHefeweizen Weizenbock Wheat Ale

PILSNERLager Pilsner Witbier

NONIC PINTPale Ale Stout / Porter IPA

BREWERIES LEGENDBeer GlasswareA guide of recommended glassware that will cover some of the beers in this book and help you enjoy your beer to the fullest.

GROWLER FILLS

BOTTLES / CANS

KEGS

TASTING ROOM

FOOD

TOURS

KID FRIENDLY

Brewery Details

Beer Colour Guide

PALE

PALE GOLD

GOLD

PALE AMBER

MEDIUM AMBER

DEEP AMBER

BROWN

RUBY BROWN

BLACK

Beer is so much a part of the Van-couver zeitgeist right now that one could be forgiven for thinking it has always been. But B.C.s largest city was rather slow to embrace craft beer, lagging behind Victoria for much of the fi rst 30 years of the craft beer revolution.

After Granville Island Brewing opened in 1984, only Shaftebury opened in the city in the next decade. Fogg n Suds, a restaurant chain started here in the 1980s, was an oasis for a time because of the diversity of beers on its menu. In the mid-90s there was a brewpub boom with the opening of Yaletown, Steamworks, Dockside and Dix, but the only produc-tion breweries that opened during that decade were R&B and Storm. And after Dix opened in 1998, the only growth occurred in the suburbs where low-er costs made the business of brewing more viable.

But since 2012, 13 new breweries and one brew-pub have opened in the city limits, along with nu-merous new breweries in the immediate suburbs. Craft beer is now embraced as part of Vancouvers lifestyle in much the same way as in Portland or Seattle. The culture even surpasses Victoria, the longtime craft beer capital of B.C.

How did it happen? Looking back over the past 15 years, there are several factors that encouraged consumer interest in craft beer in the city. Cask-conditioned beer was one of the fi rst sparkplugs: Dix began hosting a regular monthly cask night in July 2002, and made it a weekly affair one year later. The Vancouver branch of the Campaign for Real Ale (better known as CAMRA), which launched in 2003, grew out of a group of ardent beer geeks who attended those events religiously.

The Alibi Rooms conversion to a craft beer focus in

2006 also played a big role. As the row of taps there grew to include 50 options plus three cask engines, beer lovers arrived in droves and brewers clamoured to get their beers served there. Other taphouses like St. Augustines followed, and CAMRAs member-ship ranks swelled. Private liquor stores like Brewery Creek began increasing their craft beer sections, which encouraged distributors to expand their portfolios to include better beers from Belgium and the U.S.

This created even more demand from ever-grow-ing ranks of beer lovers and challenged B.C. brew-ers to create better beer. A younger generation of foodies turned to craft beer instead of wine. Food-pairing or brewmaster dinners followed.

Importantly, more and more women began show-ing up at craft beer events.

By 2012, Vancouver had become the engine that drives craft beer in B.C. and without question the craft beer destination in this province if not all of Canada.

Joe Wiebe is the Thirsty Writer. Look for the new edition of his book, Craft Beer Revolution: The Insiders Guide to B.C. Breweries, completely revised with profi les of 90 craft breweries, in March. craftbeerrevolution.ca j

HOW DID WE GET HERE?

Explaining Vancouvers craft beer boom

by Joe Wiebe

3

33 ACRES BREWING CO.15 W 8th Ave. | 33acresbrewing.com

33 Acres has found its groove as the gatekeeper to local craft beer culture. With its clean white finish and minimalist dcor, it has become the welcome sign for people newly introduced to the culture. The beer itself is approachable, but creative enough to ensure drinkers to explore the rest of what craft beer has to offer.

33 ACRES OF NIRVANAI N D I A PA L E A L E

33 ACRES OF DARKNESSS C H WA R Z B I E R

33 ACRES OF LIFEC A L I F O R N I A C O M M O N

33 ACRES OF OCEANW E S T C O A S T PA L E A L E

A smooth, highly drinkable IPA, with a hint of grapefruit that goes down smooth.

Black as night with a dry finish, this chocolatey schwarzbier is the ideal companion lousy weather.

The caramel aftertaste, clean finish and pro-nounced hoppiness are the perfect introduction for people who claim to hate hoppy beer.

This West Coast pale ale has a fruity, floral aroma, with a light caramel taste and strong hop flavour.

Availability: Year-round Availability: Seasonal

Availability: Year-round Availability: Year-round

MON-SUN: 11AM-11PM @33acres

EST: 2013

404.8%ABV IBU

708.0%ABV IBU 305.0 %ABV IBU505.3%ABV IBU

Vancouvers first local beer boom started in the late 1800s, and at its height, Main Street featured four breweries, all bet ween 1st and 12th Avenues.

4

VANCOUVER

Medica l Cannab i s

BAKED GOODS!

Franchise Opportunities

Open Daily at 9 Locations:1807 Burrard St (@ 2nd) * 604-336-44481232 Burrard St (@ Davie) * 604-428-24202580 Kingsway (@ 34th) * 604-336-0420

3450 E. Hastings St (@ Cassiar) * 604-568-4420

2916 W. 4th Ave (@ Bayswater) * 604-336-64201353 E. 41st Ave (@ Knight) * 604-336-1066

211 E. 16th Ave (@Main) * 604-336-54206657 Main St (@51st) * 604-336-7420

COMING SOON: 5536 Warf Ave (Sechelt) * 5038 Victoria Dr (@ 39th) * 2720 Hwy 97 (Kelowna)

Visit our website for more locationswww.weedsglassandgifts.com * Open Daily

1193 Main St (@ Terminal)

2289 West Broadway 604-733-7155 kitsilanoliquorstore.com

OPEN 7 DAYS 10am-11pm

OVER 250 CRAFT BEERS IN STOCK!

We are Kitsilanos

Community Liquor Store

kpu.ca/brew

Kwantlen Polytechnic University presents BCs first diploma in

4

BOMBER BREWING1488 Adanac St. | bomberbrewing.com

Bombers origin is a quintessential Canadian story. Three friends playing on a beer-league hockey team, the Vancouver Bombers, bond over some stubby bottles of homebrewed pilsner in the locker room and decide to start a brewery. Drop by the busy tasting room on the Adanac bike route to sample their excellent creations, which far surpass usual hockey beer.

BOMBER IPAI N D I A PA L E A L E

OLD FAT HEATER WINTER ALEW I N T E R WA R M E R

BOMBER PILSNERC Z E C H P I L S N E R

BOMBER ESBE X T R A S P E C I A L B I T T E R

This dependable IPA is well-balanced with a solid malt base and a substantial hop addition.

Finally, heres a winter beer that isnt dosed with vanilla and mulling spices.

The professional version of head brewer Blair Calibabas home-brewed pilsner. An authentic tasting Czech pilsner. Crisp and refreshing.

Rich, malty and aromatic, this beer updates the original British extra special bitter style with delicious Pacific Northwest hops.



MON-FRI: 12-11PM @bomberbrewing

EST: 2014

284.8%ABV IBU

656.3%ABV IBU 398.0%ABV IBU405.2%ABV IBU

Prohibit ion in B.C. only lasted four years (versus the 13 years in the U.S.)

6

VANCOUVER

BRASSNECK2148 Main St. | brassneck.ca

The beer is inventive occasionally bordering on insane and theyre coming up with new batches (and selling through them) so frequently theres no way to keep up. With its rotating tap list, zany artwork and a cozy taproom packed constantly with enthusiastic beer lovers, Brassnecks a must-see for anyone thirsty for a taste of the Vancouver craft beer culture.

ONE TRICK PONYI N D I A PA L E A L E

STOCKHOLM SYNDROMES A I S O N

PASSIVE AGGRESSIVED RY H O P P E D PA L E A L E

CHANGELINGK E T T L E S O U R E D

A (very) strong IPA brewed with pilsner malt to showcase the rotating single hop variety.

Proof that Stockholm Syndrome can be a beau-tiful thing, given the right conditions.

Brassnecks flagship beer and the only one AL-WAYS available, its somewhere between a pale ale and an IPA with a strong hop backbone.

Youll be nice and puckered by the end, and the fruit they ferment with is always changing. Youre rarely drinking the same beer twice.

Availability: Seasonal Availability: Seasonal


MON-FRI: 2-11PM ^ SAT/SUN: 12-11PM @brassneckbrew

EST: 2013

N/A7.0%ABV IBU

N/A9.0%ABV IBU N/A6.5%ABV IBUN/A6.5%ABV IBU

Prior to Prohibit ion, there were more than 140 breweries in the province far more than the 90 (or so ) operating today.

8

VANCOUVER

ABV: Alcohol by Volume. Measured as the percentage volume of alcohol per beer.

ALE: Beers fermented with top fermenting yeast (see below), fermented at warmer temperatures than lagers.

BARLEY: A cereal grain used as a base malt in the production of beer.

BOMBER: A 650ml (or 22-ounce) bottle of beer.

BREWPUB: A restaurant-brewery whose beer is made primarily for sale in the restaurant and bar.

CRAFT BEER: A term as complicated to defi ne and explain as Jim Morrisons poetry, though, come to think of it, way more fun to try.

CRAFT BREWERY: A brewery that makes craft beer (obviously) (see above).

FERMENTATION: A complex process that chemistry stu-dents spend years earning PhDs to truly understand. Turns sugars, won from the malts, into equal parts alcohol and carbon dioxide, at which point the brew can actually be called beer.

GROWLER: See page 13 and/or the bottom of page 62.

HOMEBREWING: The art of making beer at home, with varying results, depending on who makes it.

HOPS: Humulus lupulus, a perennial climbing vine, a cousin of cannabis, the ripened female fl owers of which are used for fl avouring beer.

IBU: International Bitterness Unit. The measure of the bittering substance in beer, i.e. the hops, the amount of which depends on the style of beer.

IMPERIAL: Indicating a strong beer, regardless of style. Hops and malts are doubled or tripled during brew-ing, resulting in higher ABV.

IPA: India Pale Ale. A style of pale ale (see below) developed in England for export to India. The West Coast variety often has higher IBUs and ABV.

LAGER: Any beer that is fermented with bottom-fermenting yeast (see below) at colder temperatures. Often associated with crisp and clean fl avours.

MALT: Its, ahkinda complicated. Its made from barley? And helps make sugar during fermentation? Um. Its important for the brewing process, for sure. Google it.

MICROBREWERY: In B.C., defi ned as any operation that produces no more than 160,000 hectolitres of beer per year. Often used interchangeably with craft brewery.

PALE ALE: A style of ale characterized by a higher pro-portion of pale malts that result in a lighter colour. See also: IPA, Saison

PILSNER: A style of lager, characterized by points so minute only serious beer enthusiasts will really give a hoot, and anyway, we dont have enough room to address them here.

PORTER: A dark style of beer, extremely popular in 1700s London, made with roasted malt.

REINHEITSGEBOT: The German beer purity law passed in 1516, stating that beer may only contain water, barley and hops .

SAISON: A style of pale ale, usually highly carbonated, fruity and spicy, and cloudy golden in colour.

SESSION BEER: A beer of lighter body and alcohol de-signed for drinking more than one in a single sitting.

STOUT: A generic term for the strongest (or stoutest) porter, typically around 7% or 8% ABV.

TOP / BOTTOM FERMENTATION: The two basic fermenta-tion methods characterized by the tendency of yeast cells to either rise or fall in the fermentation vessel. Ale yeast is top fermenting, lager yeast is bottom fermenting.

WATER: One of the four basic ingredients in beer. If you need further defi nition, we ask you: How are you even reading this right now?

WORT: The bittersweet sugar solution obtained by mashing the malt and boiling in the hops, which becomes beer through fermentation.

YEAST: During the fermentation process, yeast con-verts the natural malt sugars into alcohol and carbon dioxide gas.

GLOSSARY.for non-geeks & beginners

98

COAL HARBOUR BREWING CO.1967 Triumph St. | coalharbourbrewing.com

Coal Harbour Brewing was the first of the original trio of Yeast Van breweries to open in the Powell-Victoria neighbourhood, but since it doesnt have a tasting room, its location is unimportant. The brewery initially launched with a lager focus, but theyve winning accolades for their ales, too.

SMOKE & MIRRORSI M P E R I A L S M O K E D A L E

WOODLAND WITBIERB E L G I A N W I T B I E R

311H E L L E S L A G E R

POWELL IPAB R I T I S H S T Y L E I PA

German rauch (smoked) and Scottish peated malts are mixed with chocolate and crystal malts in this big, rich, smoky beer.

A Belgian wheat beer thats been updated with Cascade and Meridian hops, with Szechuan pepper added to the mix.

This pitch-perfect German lager won gold at the 2014 Canadian Brewing Awards.

Though it has a bigger malt body than most West Coast IPAs, this one still packs a hoppy punch.



MON-FRI: 9-5PM @coalharbrew

EST: 2010

195.0%ABV IBU


On average, Brit ish Columbians consume approximately 58 litres of beer each year the lowest of any province or territory except for Nunavut but...

10

VANCOUVER

DOAN CRAFT BREWING CO.1830 Powell St. | doanscraftbrewing.com

Two brothers who love beer decide to make a go of it, setting up shop in the old Powell Street Brewing facility. The brewerys been plagued by false starts for over a year, but a lively Twitter feed and good humour (not to mention good beer) means Doans one of the most anticipated new breweries for 2015. Patience is a virtue, or whatever.

KOLSCHFA I R LY O B V I O U S , N O ?

RYE IPATA K E A G U E S S

The perfect sessionable brew, its light lager-esque body is backed up with the malt complex-ity of an ale.

A fresh take on the Northwest IPA, loaded with rye and featuring hints of spice and, yes, a whole lotta hops.

Availability: Year-round


MON/ WED/THU: 12-9PM ^ FRI-SUN: 12-11PM @doanscbc

EST: 2015

606.0%ABV IBU

205.0%ABV IBU

ALTA LT B I E R

Malt forward, with subtle taste of German Noble hops, this is a complex, though very ses-sionable, altbier.


255.0%ABV IBU

...before Prohibit ion, Brit ish Columbians consumed roughly t wice the national liquor average.

@THEGROWLERBCTweet at us

10 11

VANCOUVER

DOGWOOD BREWING LTD.8284 Sherbrooke St. | dogwoodbrew.com

Organic brewing has finally arrived courtesy of one of the leading ladies of B.C. craft beer, Claire Wilson. High quality, full-flavoured,and organic ingredients sourced from B.C. make Dogwoods beer taste even better. And if you didnt know, the dogwood is B.C.s provincial flower.

ORGANIC HONEYL I G H T H Y B R I D A L E

ORGANIC STOUTS T O U T

ORGANIC IPAI N D I A PA L E A L E

ORGANIC FESTM A R Z E N

B.C. bees travel 100,000 km to produce the honey for this beer, but you dont have to go anywhere near that far to enjoy it.

Dogwood uses only premium malts with the biggest flavours in this bold stout, which fea-tures notes of chocolate and caramel.

Features bold malt presence and an enduring hop aroma thanks to an abundance of citrusy hops.

This smooth, Mrzen-style ale is copperred with full-bodied maltiness and well-rounded sweetness.



TUE-SUN: 11:30AM-8PM @dogwoodbrew

EST: 2014

505.9%ABV IBU


In 1917, Walter Findlay, B.C.s provincial Prohibit ion commissioner was jailed for selling bootleg spirits.

12

VANCOUVER

RushingW hat the heck is a growler anyway? You probably own at least one of these ubiquitous, one-handled mini-moonshine jugs (if not several) but have you ever wondered where its unusual name comes from?

The idea of a growler dates back to 19th century America when people would carry out draft beer from a bar using a half-gallon galvanized pail with a metal lid. As carbonation escaped under the lid, it made a purring or growling sound. In the early 20th century, the pail cost fi ve cents and the fi ll fi ve to 15 cents. Fetching beer this way was called rushing the growler, and children were often given the task. Bucket boys used a notched wooden pole to carry several cans at once to work-ers on their lunch break.

In the Oxford Companion to Beer, Brooklyn brewmas-ter Garrett Oliver writes that pre-Prohibition saloon keepers often had a small service window referred to euphemistically as the family entrance. There, it was possible for women and children to rush the growler without walking through the saloon.

After Prohibition in the U.S., growlers largely died out because of stricter liquor laws and improvements to bottling and canning. They eventually returned as part of the contemporary craft beer renaissance in the 1980s.

In B.C., Nanaimos Longwood Brewpub was the fi rst brewery to sell and fi ll growlers back in 2000. Apparently, the Liquor Board had never heard of them before Longwood asked to do it. It took a while for growlers to take hold here, but they fi nally broke through when Tofi no Brewing opened in 2011. The brewery sold out of its fi rst run of 300 jugs within a week of opening.

An emergency order of 600 more was gone in another week so they ordered another thousand. The

brewerys business plan was turned on its head instead of focusing on keg sales until they could afford to expand and begin packaging, they shifted to a retail, customer-faced operation.

This also worked for Townsite Brewing, which opened in Powell River one year later, and has became standard operating procedure among many of the new breweries that have opened in Greater Vancouver over the past few years, with the addition of tasting lounges once legislation allowed them in 2013. The ideal example of how growler culture has evolved in B.C. is Brassneck Brewery, where beer is only available on-site either by the glass or to-go in growlers.

While the original 1.9 -litre (or half-gallon) jug is still the standard size, most breweries also fi ll one-litre bottles. (Brassneck also offers a 473-ml (16-oz) size called a purse pop.)

While economics do play a part in their popularity (a growler fi ll generally runs $10-$12 for the equivalent of a six-pack or three 650-ml bottles), it seems the main reason people like them is the personal connection you feel when you rush the growler at your local brewery. j

THE GROWLER

Longwood Brewpub was the fi rst brewery to sell and fi ll growlers back in 2000. Apparently, the Liquor Board had never heard of them before.

by Joe Wiebe

1312

GRANVILLE ISLAND BREWING1441 Cartwright St. | gib.ca

Vancouvers original microbrewery dates back more than three decades. While Molson has owned GIB since 2009, and the main brands are brewed at the macro-brewing facility near the Burrard Bridge, brewmaster Vern Lambourne has continued to do his own thing at the original brewhouse on the island and Verns creations are legendary and delicious.

INFAMOUS IPAI N D I A PA L E A L E

ISLAND LAGERL A G E R

SWING SPAN AMBER ALEA M B E R A L E

AULD SKOOL SCOTTISH ALES C O T T I S H A L E

A hopped-up step up from GIBs Brockton IPA, this one is dry-hopped generously with delicious Citra hops.

Van Citys original craft lager, this light, German-style lager has a crisp, dry, slightly hoppy fi nish.

A medium-bodied red ale, Swing Span features prominent Mosaic and Cascade hops, giving it a distinct North American taste.

Heaps of roasted barley and a wee bit of hops create this massively malty beer. Its the op-posite of a hop bomb.



MON-SUN: 10AM-8PM @itsgoodtobehere

EST: 1984

505.6%ABV IBU

195.0%ABV IBU556.0%ABV IBU

156.2%ABV IBU

Before 1900, most Vancouver bars were open 24 hours a day, seven days a week.

COME SAY HELLO!Visit our taproom on Granville Island for fresh

beer, flavoursome food, and tours of our brewery.

Brewery Tours: 12 noon, 2pm, and 4pm daily.Taproom Hours: 12pm-8pm (Mon-Sun).

In 1984, Mitch Taylor and Bill Harvey gave the people of Vancouver a gift that hits the spot like nothing else: beer.

Taylor and Harvey, founders of Granville Island Brewing (GIB), opened the first microbrewery in Canada 31 years ago. The task wasnt easy, says Vern Lambourne, brewmaster for the store. Taylor and Harvey did a lot of work a couple years before 1984 to start a change to get craft beer sold in stores.

Their efforts to get a microbrewery licence paid off as GIB became the first beer store to be attached to a brewery. GIB later on became the first company to put craft beer into cans.

When the store initially opened, the only beer they produced was a golden Island Lager, consisting of a crisp hop flavour. Lambourne says, People were excited about it, they would come and line up. This was something different.

Now the beer comes in many flavours, and with a side of history to boot as they are named after various hot spots in Vancouver, such as Swing Span

Amber Ale, Cypress Honey Lager and False Creek Raspberry Ale.

Over the years, not only has the variety of beer changed, but the people buying the beer as well. We went from a demographic of middle-aged men to a broader spectrum of people, Lambourne says. The most exciting thing has been the growth of craft beer.

The store, located on Granville Island, has since cemented its spot as a marvel, proving that it really is good to be here.

Its Good to Be Here

14

VANCOUVER

COME SAY HELLO!Visit our taproom on Granville Island for fresh

beer, flavoursome food, and tours of our brewery.

Brewery Tours: 12 noon, 2pm, and 4pm daily.Taproom Hours: 12pm-8pm (Mon-Sun).

In 1984, Mitch Taylor and Bill Harvey gave the people of Vancouver a gift that hits the spot like nothing else: beer.

Taylor and Harvey, founders of Granville Island Brewing (GIB), opened the first microbrewery in Canada 31 years ago. The task wasnt easy, says Vern Lambourne, brewmaster for the store. Taylor and Harvey did a lot of work a couple years before 1984 to start a change to get craft beer sold in stores.

Their efforts to get a microbrewery licence paid off as GIB became the first beer store to be attached to a brewery. GIB later on became the first company to put craft beer into cans.

When the store initially opened, the only beer they produced was a golden Island Lager, consisting of a crisp hop flavour. Lambourne says, People were excited about it, they would come and line up. This was something different.

Now the beer comes in many flavours, and with a side of history to boot as they are named after various hot spots in Vancouver, such as Swing Span

Amber Ale, Cypress Honey Lager and False Creek Raspberry Ale.

Over the years, not only has the variety of beer changed, but the people buying the beer as well. We went from a demographic of middle-aged men to a broader spectrum of people, Lambourne says. The most exciting thing has been the growth of craft beer.

The store, located on Granville Island, has since cemented its spot as a marvel, proving that it really is good to be here.

Its Good to Be Here

14

MAIN STREET BREWING CO.261 E. 7th Ave. | mainstreetbeer.ca

Built inside one of Vancouvers few remaining industrial heritage buildings, Main Street Brewing is one of the most impressive drinking establishments in the city, featuring lively atmosphere when the place is at capacity. The beer itself is unique blend of West Coast and European styles, with enough variety for novices and beer geeks alike.

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

EST: 2014

Lets face it, sometimes its easier to look at pictures rather than try to

explain what we do in words.

Follow the arrows and discover how we brew our delicious

Main Street beer.

16

VANCOUVER

WESTMINSTER BROWNB R O W N A L E

REDBACK ALER E D A L E

MAIN STREET PILSNERP I L S N E R

MAIN STREET SESSION IPAI N D I A PA L E A L E

A complex malt bill of Canadian, English and German malts, plus three hop additions make for a caramel fl avour and hoppy fi nish.

A well-balanced, tropical take on the classic American red ale, featuring dry-hopped Austra-lian Topaz, Ella and Galaxy hops.

This golden, medium bodied pilsner is created with Noble hops. It has a crisp fi nish and is designed for clean, easy drinking.

A crisp West Coast IPA balances smooth hop bitterness with premium malts, combined with low ABVs designed for sessionable drinking.



225.0%ABV IBU

306.0%ABV IBU 607.0%ABV IBU

554.8%ABV IBU

1716

OFF THE RAIL BREWING1351 Adanac St. | offtherailbrewing.com

When Steve Forsyth sold the Railway Club in 2008, he started a hop farm in Chilliwack and then began working towards opening this brewery. Located on the Adanac bike route, Off the Rail (off the Railway Club get it?) has a large tasting room featuring its five main beers as well as seasonals and nitro taps pouring a Boddingtons-style cream ale, stout or ESB.

CZECHMATE PILSNERP I L S N E R

RAYBUCK RED ALER E D A L E

PSYCLEPATH LAGERL A G E R

HOPINIONATED IPAI N D I A PA L E A L E

Off the Rail brews this medium-bodied Czech pilsner with Saaz hops for a dry, floral finish.

Styled after the brewers favourite Irish ales, Raybuck has roasted caramel notes, a reddish hue, and a light hoppiness.

Properly lagered for as long as it takes, this refreshing beer is brewed with organic Mt. Hood hops.

This is a big, hoppy IPA brewed with Chinook and Cascade hops and dry-hopped with local, organic Cascades.



SUN-THU: 12-8PM ^ FRI /SAT: 12-10PM @offtherailbeer

EST: 2014

105.0%ABV IBU


Since 2007, B.Cs craft beer industry has more than tripled in size, from about six per cent of the market to roughly 22 per cent at the end of 2014...

18

VANCOUVER

PARALLEL 49 BREWING CO.1950 Triumph St. | parallel49brewing.com

And here we have it: the cartoon anti-hero of Vancouver beer culture. They, who blew the door off the hinges for a new generation of craft breweries to follow. Right place at the right time? Perhaps, but theyd be nowhere without the beer itself. P49 strikes the right balance of approachability and zaniness to appeal to the masses and help usher in this era of craft beer craziness.

CRAFT LAGERM U N I C H H E L L E S

SALTY SCOTS C O T C H A L E

GYPSY TEARSR U B Y A L E

FILTHY DIRTYI N D I A PA L E A L E

A pale lager brewed with all malted barley and local Sterling hops grown in Chilliwack. Clean, crisp and refreshing.

A very unique beer, it has strong caramel malt flavour with enough salt to give it some bite. Its boozy, a bit sweet but surprisingly light to drink.

P49s flagship beer is a ruby-coloured ale with a rich caramel malt flavour and a burst of West Coast hops. A local staple.

A hoppy West Coast IPA, with a subtly sweet malt flavour that backs up the enormous orange, grapefruit, pine and floral aromas.



MON-THU: 12-11PM @parallel49beer

EST: 2012

406.0%ABV IBU


...but in the early 1900s, local brewers accounted for 95 per cent of the local supply.

18 19

VANCOUVER

POSTMARK BREWING55 Dunlevy Ave. | postmarkbrewing.com

Its marketing is sleek, its swag is stylish and their tasting room, combined with the Belgard Kitchen and Urban Winery in Railtown, is shockingly impressive and this before you even taste the beer. Rooted in the West Coast style, the beer is approachable and sessionable but tweaked through European techniques to create something familiar but wholly unique.

POSTMARK DRY IRISH STOUTS T O U T

POSTMARK IPAI N D I A PA L E A L E

POSTMARK PILSNERP I L S N E R

POSTMARK WEST COAST PALE ALEPA L E A L E

Light bodied, with a dry bitterness from both the roasted barley and the generous amount of hops used, topped with roasted flavours.

Built to enjoy rather than endure, its subtle bit-terness thats balanced by the malty backbone.

This hybrid style blends the smooth clean crisp Czech pilsner variety and the restrained balance of the German variety.

Lighter than other American pale ales, its crisp body showcases the full flavor and aroma of the Centennial hop.



MON-SUN: 11AM-11PM @postmarkbrewing

EST: 2014

244.7%ABV IBU


George Reifel, one of the provinces most prominent brewers, financed the constr uction of the Vogue, the Commodore, and the Reifel Bird Sanctuary.

20

VANCOUVER

1. Pat beef dry using paper towel.2. Season heavily with kosher salt, pepper, ground coffee beans and cocoa powder.

3. In a wide-bottomed pot over high heat, bring canola oil to smoking point.

4. Sear the short ribs until dark golden brown on all sides. Once browned to desired level, remove and set aside.

5. Add onions, celery, carrots, garlic and shallots to the pot and cook, stirring regularly until veg-etables begin to caramelize.

6. Using the stout and espresso, deglaze the pot, using a wooden spoon to scrape all cooked bits away from the surface. Reduce the liquid by half.

7. Add the brown sugar and chocolate. Stir until melted.

8. Add vegetable stock, thyme, rosemary and bay leaf, return short ribs to pot and bring to a simmer.

9. Cover with tin foil, place in a 300F oven and cook until meat is tender, minimum four hours.

10. Remove foil and allow to cool slightly. 11. Remove short ribs from liquid and set aside. 12. Strain the braising liquid and return to the heat. Bring to a simmer and reduce to a gravy-like consistency. Whisk in cold butter until fully incorporated.

13. Cut short ribs to appropriate portion size.14. Plate short ribs with appropriate accompani-ments and pour reduced braising liquid overtop.

Belgard Kitchen and Postmark Brewing are part of the Settlement Building brand collective.

FEATURED RECIPE

Makes approximately 6 x 4oz portions

Chocolate, espresso & Postmark Stout

BRAISED SHORT RIBS

2 lb beef short rib / chuck fl atKosher saltBlack pepper2 tbsp coffee beans (ground fi ne)2 tbsp cocoa powder2 oz canola oil1 onion (rough chopped)3 celery stalks (rough chopped)1 carrot (peeled, rough chopped)6 garlic cloves

1 shallot (quartered)330ml Postmark Stout2 shots espresso (or dark coffee) cup brown sugar4 oz dark chocolate (rough chopped)2 L vegetable stock6 sprigs thyme1 stem rosemary1 bay leaf1/8 lbs butter (cold, cubed)

I N G R E D I E N T S

@belgardkitchenbelgardkitchen.com

@postmarkbrewingpostmarkbrewing.com

2120

POWELL STREET CRAFT BREWERY1357 Powell St. | powellbeer.com

David Bowketts Old Jalopy Pale Ale won Beer of the Year at the 2013 Canadian Brewing Awards just five months after opening. He spent the next year running out of beer as demand far exceeded his tiny nanobrewerys capacity. Now, after moving into an expanded facility last fall, Bowkett finally has a chance to experiment and thats certainly good news for all us!

HOPDEMONIUMI N D I A PA L E A L E

DIVE BOMBB R O W N P O RT E R

OLD JALOPYPA L E A L E

ODE TO CITRAPA L E A L E

Heres a case where the punny, play-on-hops beer name is actually accurate this hop bomb is hugely flavourful. Wow.

Its a little lighter in colour than a typical porter, but still rich with roasted malt character

English pale and caramel malts are combined with spicy, citrusy and floral Northwest hops in this very tasty award-winner.

The name says it all. The Citra hops intense, tropical fruit flavours are showcased in the deli-cious pale ale.


Availability: Year-old Availability: Year-round

MON-THU: 1-8PM ^ FRI/SAT: 12-9PM ^ SUN: 12-7PM @powellbeer

EST: 2012

405.5%ABV IBU


In Canada, 44 cents of every dollar spent on beer goes directly to the government in taxes.

22

VANCOUVER

Craft Beer and Brewing Essentials

Part-time certificate and courses

Info session March 28 | www.sfu.ca/beer

22

A t the turn of the century, Brewery Creek now home to several of citys fi nest up-and-coming breweries was the epicentre of Vancouvers vibrant local brewing industry. And it all started with an actual creek.

Carving a swath through Mount Pleasant (at times creating a ravine up to 40 feet deep), the original creek was just one of many freshwater streams fl owing downhill to False Creek, follow-ing an indirect route one block east of Main, and beginning in a boggy area known locally as the Tea Swamp. For more than 10,000 years, it served as a gathering place for local First Nations people, its waters said to contain the largest trout and salmon populations in the region, and its shores teeming with plant life and migratory birds.

With the arrival of European settlers, the creek became one of the fl edgling citys most important water supplies. By the 1860s, its waters were being transported over two miles by fl ume to supply Stamps Mill, Vancouvers fi rst major industry. Naturally, an abundance of freshwater was attrac-tive to early industry, and consequently, as settlers expanded outward, the area provided a perfect staging ground for new ventures, resulting in the

creation of the citys fi rst suburb: Mount Pleasant.

Before 1880, the region was largely untamed wilderness. But, by the end of the decade, as Vancouvers population exploded, the banks of Brewery Creek were suddenly packed with all manner of businesses, including slaughterhouses, a tannery, and, of course, breweries. The Vancouver Brewery the fi rst of the bunch opened its doors in 1888, at the corner of 7th and Scotia (the intersection where Main Street Brewing stands today). The brainchild of German-born Charles Doering, owner of popular local watering-hole The Stag and Pheasant, it was only the second brewing operation in town ( J.A. Rekabs City Brewery had opened the year before downtown) and it immediately garnered glowing reviews.

Doering was among the fi rst to build a dam on Brewery Creek, harnessing its power to drive a 40-foot water wheel to mill his grain. And before the year was out, other breweries began to spring up along its banks, including Henry Reifels San Francisco Brewery. By the early 1890s there were four independent breweries operating along the stretch between 1st and 12th.

by Jesse Donaldson

BREWERY CREEKThe rise & fall of

24

In spite of this newfound competition, Vancou-very Brewery remained among the regions most popular. In 1892, Doering entered into a partner-ship with brewmaster Otto Marstrand to create a line of new beers, among them Cascade Ale and Alexandra Ale, which they launched to great pomp and celebration in the summer of 1892.

Alexandra beer will no doubt be the popular bev-erage this summer, gushed the Vancouver World. There will be no excuse hereafter for sending thousands of dollars out of this province yearly for lager when equally as good an article can be produced at home.

The early 1890s were the boom years for Mount Pleasants breweries. Some failed, including Reifels San Francisco Brewery, but Doerings went on to achieve substantial success locally, provin-cially, and internation-ally. Demand was so great, Vancouver Brewery had to expand several times, opening a brand-new opera-tion in early 1903 (the building is the only remaining turn-of-the-century brewery its now as a live/work studio at the corner of 6th and Scotia).

However, by the early 1900s, tides were turning. Of the independent breweries that had opened during the 1890s, only four remained. The rest had closed, or amalgamated with other local com-panies seen as a savvy move at the time, allowing them to centralize operations and cut costs.

Doerings brewery merged with Red Cross (the renamed City Brewery), and following a series of further amalgamations in the early 1910s, became

part of a provincial consortium that controlled approximately 95 per cent of local supply.

However good these mergers may have been for business, they signaled the end of commercial brewing in Brewery Creek. By 1922, only Vancou-ver Breweries remained as a consortium of other brewers but had moved their facilities out of the region. At around the same time, Brewery Creek itself vanished from public view, its roar buried forever beneath tonnes of dirt and asphalt, as part of an early-1920s reclamation scheme.

Prohibition delivered the fi nal blow. In the wake of a federal ban on alcohol, many breweries shut their doors. Others, like the Reifels, turned to bootlegging. There was nary a brewery to be found in the area until R&B Brewing opened its doors in 1997.

But today, after a period of almost 100 years, the Brewery Creek district is roaring once more, pro-viding a new generation of thirsty Vancouverites with the chance to enjoy locally made ales, lagers, porters, and stouts which would no doubt make Doering, Reifel, and Marstrand proud.

Its a place where, in the words of the 1892 World, men seemed never to tire in the arduous but en-joyable work of drawing beer without stint and fi ne, creamy-topped, clear-bottomed beer it was.

Including fi les from Bruce MacDonald. Image: Vancouver Breweries Warehouse, 1926 courtesy of the Vancouver Archives. j

Prohibition delivered the fi nal blow. In the wake of a

federal ban on alcohol, many breweries shut their doors.

25

R & B BREWING CO.54 E. 4th Ave. | r-and-b.com

Rick Dellow (R) and Barry Benson (B) were way ahead of the curve when they opened R&B Brewing in the Brewery Creek neighbourhood back in 1997, which today is home to some of the most popular tasting rooms in the city. Now, fi ngers crossed, they hope to join the rest of the Main Street crowd with a tasting room of their own by the spring of 2015.

EAST SIDE BITTERE X T R A S P E C I A L B I T T E R

R&B CHEF SERIESA LWAY S C H A N G I N G

SUN GOD WHEAT ALEK R I S TA L W E I Z E N

RAVEN CREAM ALED A R K M I L D A L E

Not a typical English ESB, with Northwest and New Zealand hops that give this beer its fruity aroma and crisp fi nish.

In this series, head brewer Todd Graham col-laborates with Vancouver chefs to create unique beers paired with special dishes.

Perfect patio beer. This light and refreshing summer ale is brewed in the style of a fi ltered German Krystallweizen.

This Vancouver cream ale is darker than a cream ale should be, but it is surprisingly light-bodied and very quaffable.



THU/FRI: 4-8PM ^ SAT: 12-6PM @randbbrewing

EST: 1997

124.2%ABV IBU

355.5%ABV IBU

405.5%ABV IBU

The Brewery Creek district is named for an actual stream, now paved over and filled in, which provided fresh water to turn-of-the-century breweries.

yup!hmm...ABV

IBU

26

VANCOUVER

RED TRUCK BEER CO.295 E. 1st Ave. | redtruckbeer.com

Red Truck has moved from its modest dwellings on the North Shore to a brand new and shockingly large facility off Main Street. Their beer is available in stores and on tap, but unfortunately the tasting room a.k.a. the Truck Stop Diner and retail store arent opening until spring. Patience is warranted, friends.

RED TRUCK IPAPA C I F I C N O RT H W E S T I PA

RED TRUCK TRIPLE AXELB E L G I A N T R I P L E

RED TRUCK LAGERE U R O P E A N L A G E R

RED TRUCK ALEA M E R I C A N A M B E R A L E

A West Coast IPA, it balances caramel malt sweetness with a strong hop bitterness that lingers long after the final sip.

A lovely chamomile and lemon zest aroma with a dry finish. Golden colour, with a frothy head and toffee biscuit malt notes.

Made with Canadian Prairie two-row malted barley and hops imported from Germany and the Czech Republic.

Ever dependable, this American amber is rich in flavour and as smooth as beer comes. A perfect entry point for craft beer newbies.



HOURS: N/A @ redtruckbeer

EST: 2004

165.0%ABV IBU


During the Middle Ages, beer was consumed more often than water. The alcohol made the water safer to drink.

26 27

VANCOUVER

STORM BREWING LTD.310 Commercial Dr. | stormbrewing.org

East Vancouvers fi rst craft brewery is by far strangest. Theres no tasting room to speak of, unless youre keen to drink amongst tanks hand crafted from detritus culled from scrap yards. And you should be keen. The constantly rotating tap list ensures the brewerys wild unpredictability just like the beer itself. Theres nowhere else quite like it.

IMPERIAL FLANDER SOUR RED ALEF L E M I S H R E D / S O U R

BRAINSTORMSA LWAY S C H A N G I N G

HURRICANE IPAI N D I A PA L E A L E

BLACK PLAGUE STOUTI M P E R I A L S T O U T

This beer has notes of oak, barnyard and goat (thats right), which complements its high ABV and puckering, yet malty, sourness.

These are literally whatever the team sits down to create every week. Youll just need to stop by and see whats on.

A rich, golden and intense beer with bitterness in perfect balance with residual sweetness.

Smooth, roasty and rich, its now available year-round for anyone hoping to fend off the plague of boring beer.

Availability: Irregular rotation Availability: Who the hell knows, really?


TUE-SAT: 10-6PM ^ SUN: 1-6PM @stormbrewingvan

EST: 1994

507.0%ABV IBU

N/A11.0%ABV IBU

258.5%ABV IBU

Most of Storms beer kegs are recycled dairy milk kegs.

yup!hmm...ABV

IBU

28

VANCOUVER

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29 Tap & Barrel,

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31 Stateside Craft

LEGE

ND

Skytrain

Water Taxis

Walking Route

ONE DAY. SOME FRIENDS. MANY BEERS. WE DARE YOU.

6

7

52

34

1PA R A L L E L 4 9Gypsy Tears Ruby Ale

S T O R MBlack Plague Stout}BONUS: It took ______ years for Europes population to recover from the Black Death.

B O M B E RExtra Special Bitter

S T R A N G E F E L L O W SJongleur Belgian Wit}BONUS: In 2012, there were over ______ babies named Khaleesi in the US.

M A I N S T R E E TPilsner

3 3 A C R E S33 Acres of Nirvana American IPA}BONUS: As a boy, Kurt Cobain had an imaginary friend named ______.

C R A F T B E E R M A R K E TThe most creatively/ridiculously named beer on tap}BONUS: Get a funny photo involving the giant sparrow in Olympic Village plaza.

Complete the challenge

by Instagraming every stop with

#growlerchallenge (Maybe youll

win stuff?)

@thegrowlerbc

STRANGE FELLOWS BREWING1345 Clark Dr. | strangefellowsbrewing.com

It opened just last December, but Strangefellows has become one of the quirkiest breweries in the city. Incorporating folk influences from around the world into their business, Strange Fellows is on an almost mystical quest to expand the concept of what a brewery is, celebrating creativity, community and all that is weird n wild about the world around us.

BAYARDFA R M H O U S E S A I S O N

JONGLEURB E L G I A N W I T

TALISMANW E S T C O A S T PA L E A L E

NOCTURNUMD A R K I N D I A PA L E A L E

Its fruity, spicy flavour and a dry, refreshing fin-ish, is the result of unique yeasts and an unusual brewing method.

Silky, spicy and aromatic, with a body as bright as a Christmas light and the perfect refreshment for any celebration.

A delicately dry-hopped and golden-hued ale with a tropical and citrusy aroma.

A dark IPA with a robust and balanced flavour designed to be shared among friends when its dark, stormy and altogether unbearable outside.



MON-FRI: 3-11PM ^ SAT/SUN: 12-11PM @strange_fellows

EST: 2014

294.2%ABV IBU


Before spirits could be legally served in Vancouver bars, bottle clubs allowed patrons to bring their own booze, providing expensive set-ups, including, ice, mixers, and a glass.

33

VANCOUVER

BLACK KETTLE BREWING106 - 720 Copping St. | blackkettlebrewing.com

This is a small operation started by a few young homebrewers. Its modest, but it does the trick. This is West Coast beer through and through, offering just enough variety in the ingredients to distinguish itself from the onslaught of pale ales and IPAs flooding the Lower Mainland.

BLACK KETTLE OATMEAL STOUTS T O U T

BLACK KETTLE BLACK IPAB L A C K I N D I A PA L E A L E

BLACK KETTLE PALE ALEPA L E A L E

BLACK KETTLE IPAI N D I A PA L E A L E

An ideal companion for lousy weather. Made with three different types of malt and earthy hops.

Black as night and hoppy as hell, but nowhere close as intimidating as it sounds.

Its crisp, clean and refreshing. This pale ale is made with pale malt, crystal malt and earthy and floral hops.

Its a bold, characteristically West Coast IPA, made with pale and crystal malt, along with citric and floral hops.



MON-SAT: 11AM-7PM ^ SUN: 1-5PM @blackkettlebeer

EST: 2014

305.4%ABV IBU


On average, 0.7 per cent of the world is dr unk at any given t ime. So, roughly 50 million people are dr unk as you read this.

34

NORTH VAN

BRIDGE BREWING CO.1448 Charlotte Rd. | bridgebrewing.com

The little brewery that could: Bridge Brewing outgrew its title as Vancouvers first nanobrewery by moving into an expanded facility late in 2014. Bridges new brewery features an attractive tasting room and greater brewing capacity, which will allow it to satisfy more thirsty customers with growler fills, bottle sales, casks and kegs.

WUNDERBAR KOLSCHK O L S C H

ALL OUT STOUTO AT M E A L S T O U T

NORTH SHORE PALE ALEA M E R I C A N PA L E A L E

HOPILANO IPAI N D I A PA L E A L E

This Kolsch-style ale is light and refreshing, similar to a lager but brewed with an ale yeast and German hops.

This award-winning stout has a rich, sweet body and a dry finish.

Bridges original beer, this balanced pale ale is made with Canadian pilsner malt and both traditional and Northwest hop varieties.

Worth braving the bridge traffic for, this West Coast IPA features some of the big C hops: Cascade, Centennial and Columbus.



MON-SUN: 1-7PM @bridgebrewcrew

EST: 2012

305.5%ABV IBU


Bet ween the 20s and 70s, only hotel beer parlours could serve alcohol, in the form of beer by the glass. Hard liquor, music, and even windows were forbidden.

34 35

NORTH VAN

DEEP COVE BREWERS AND DISTILLERS170 - 2270 Dollarton Hwy. | deepcovecraft.com

Beyond Deep Coves gorgeous tasting room lies the industrial realm of brewmaster Kevin Emms. One of several young B.C. brewers who earned a masters degree in brewing and distilling at Heriot-Watt University in Edinburgh, Emms is a creative perfectionist. In addition to beer, Deep Cove also produces a range of interesting spirits.

SUN KISSEDT E A S A I S O N

FROST BITTENT E A S A I S O N

LOUD MOUTHPA L E A L E

STAR STRUCKRY E I N D I A PA L E A L E

Peppery, fruity and refreshingly tart, this sum-mer seasonal is made with green rooibos tea infused with apple, mango and papaya.

The winter yin to Sun Kisseds yang, this one features rich and spicy rye malt, bourbon-soaked oak and vanilla.

This West Coast pale ale features a substantial addition of juicy Pacific Northwest hops over a solid malt base.

Emms first showed he knew how to brew with rye while at Coal Harbour, and improved on his recipe at Deep Cove.



MON/TUE: 4-8PM ^ WED-SUN: 12-8PM @deepcovecraft

EST: 2013

565.5%ABV IBU


The Weihenstephan Abbey Brewery, the worlds oldest surviving commercial brewery, was established in Germany almost 1,000 years ago.

36

NORTH VAN

GREEN LEAF BREWING CO.123 Carrie Cates Ct. | greenleafbrew.com

A charming, cozy location inside Lonsdale Quay, Green Leaf has an epic view of the Burrard Inlet and downtown Vancouver. The tanks are nestled up against the tasting room, so customers have an up close and personal look at how their beer is made. Their brewery system is custom built by Practical Fusion in Portland to maximize effi ciency and reduce their footprint.

ANIMAL FARM IPAB E L G I A N I N D I A PA L E A L E

BURNING ROCK ALEA M B E R A L E

PIE HOLE PALE ALEA M E R I C A N PA L E A L E

LOLO STOUTC H O C O L AT E S T O U T

This Belgian-style IPA has hints of fruit and citrus to parallel the hop bitterness with light, caramelized sweetness.

This amber ale is all about the malt the range of caramelized fl avours is a result of an unusual brewing process.

A fi nely balanced pale ale, brewed with pale and crystal malts and a generous helping of Cascade hops. Hoppy, but not too bitter.

Its like drinking a chocolate cookie, fi lled with oats, crystal and chocolate malts full-bodied with a subtle, roasted fi nish.



SUN-THU: 11AM-9PM ^ FRI/SAT: 11AM-11PM @greenleafbrew

EST: 2013

405.8%ABV IBU


Cenosillicaphobia: The fear of an empt y beer glass.

36 37

NORTH VAN

HEARTHSTONE BREWERY1015 Marine Dr. | hearthstonebrewery.ca

The Missions Springs owner sets up shop in the old Red Truck facility and here we are. Despite the affiliation, the beer recipes are all originals. This is where Old World tradition meets New World pretension (their words). The brewery is churning out product as you read this, and the tasting room (which will include a pizzeria) should be open by spring.

RED RYE ALER E D A L E

GRAHAM CRACKER ALES P E C I A LT Y A L E

BOHEMIAN PILSNERP I L S N E R

BURNING BRIDGES DOUBLE IPAD O U B L E I N D I A PA L E A L E

A smooth, slightly spicy ruby red ale, backed upby a blend of Yakima hops complementing the malt with notes of pear, citrus and black pepper.

50g of graham crackers in each batch results in notes of honey, vanilla and, uh, graham cracker with a heavy malt backbone and Galena hops.

A clean, crisp golden pale pilsner with spicy, floral hop aroma.

A bold malty backbone providing sweet toffee flavours to compliment and balance the huge hop presence. A whole lotta hops here, friends.



MON-THU: 11AM-11PM ^ FRI-SUN: 11AM-1AM @hearthstonebeer

EST: 2014

205.0%ABV IBU


You couldnt drink a beer on a patio in Vancouver until 1974 and even then, it had to be served with a meal.

38

NORTH VAN

BREWING UPB rewmaster Claire Wilson is one of a growing number of women making a place for themselves in the the craft beer trade, but it hasnt been easy.

There were just three women in the class of 12 when Wilson founder and head breawer of Dogwood Brewing in Vancouver pursued her degree in brewing and distilling at Heriot-Watt University in Edinburgh

She says there just wasnt a place for women in the industry in those days.

Women were in the lab or in the offi ce. There was no jobs for women in production, she says. You just wouldnt get one. It was just the way the industry was. It was very traditional.

Still, she graduated in 2003 and pushed her way into the old boys club, fi nding work in European breweries. For a time, she worked under female brewmaster Angela Wurges at Meantime Brewing in England.

Beer is practically in her DNA: Along with study-ing brewing in Edinburgh, she was born in Ireland and came of age in Munich, where beer is one of the dietary staples. It cemented her love of ale.

Today, Wilson wears a pair of bubble gum pink rubber galoshes as a nod to the Pink Boots So-ciety, an international non-profi t female brewers association that provides scholarships and sup-port to women in the brewing community.

Its a great way to promote and support women in the industry because we are still under-represented, Wilson says, in a charming Irish accent. I think a lot of women have a passion and an interest for it, but dont see women in those roles or dont necessarily know that those roles are open to them.

Building on her life-long love of ale and exten-sive experience, Wilson opened Dogwood, Van-

couvers fi rst organic brewery with a local and sustainable focus. Even after all of these years, Wilson still hears from people who are shocked to learn that she, a woman, is responsible for beer production at her brewery.

Its my company; I make all the beer. I make all the decisions and people are still surprised. (Even) other women are still surprised, she says.

As for that business, going the organic route with Dogwood means raw materials cost more and profi t margins are slimmer, but Wilson wants to put her buying power towards sustainability.

If Im going to spend thousands and thousands of dollars a month on something, I want to choose something local and something or-ganic, she says. j

a place

by Niki Hope

OF HER OWN

Its my company; I make all the beer. I make all the decisions and people are still surprised.

3938

DAGERAAD BREWING114 - 3191 Thunderbird Cres. | dageraadbrewing.com

Yes, Dageraads the first game in town to brew in a traditional Belgian style, but theres more to the story. Namely, their beers are so flavourful, its as if brewmaster Ben Colis brewing Kool-Aid for adults. Everything the brewery does from the glassware to the labels to the beer exudes a devoted love of the craft, ignoring trends and simply making tasty beer.

RANDONNEUR SAISONS A I S O N

DAGERAAD 10B E L G I A N Q U A D R U P E L

DAGERAAD BLONDEB E L G I A N B L O N D E A L E

DAGERAAD AMBERB E L G I A N PA L E A L E

Peppery and hoppy, effervescent and bone-dry, this saison is a refreshing go-to when its time to relax.

An homage to the strong, dark ales brewed by Trappist monks. Complex fruit and spice notes complement the beers layered malt flavour.

Crowned with a fluffy, white head and graced with a fruity, spicy, citrusy aroma and thats before you even taste the damn thing.

A hoppy aroma and a crisp finish balance the malty sweetness and stone fruit. Rich in flavour, theres nothing else quite like it brewed in B.C.



THU/FRI: 4-8PM^ SAT: 12-8PM ^ SUN: 12-6PM @dageraadbeer

EST: 2014

257.5%ABV IBU


Bet ween the 1920s and the 1970s, in an effort to curb the spread of venereal disease, B.C. beer parlours required men and women to sit in separate sect ions.

40

BURNABY

BC PlaceStadium

W 2nd Ave

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Athletes Way

False Creek

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Georgia Viaduact

FESTIVAL EARLY BIRD TICKETS

www.vancouvercraftbeerweek.comOn sale February 2nd, 2015

40

STEAMWORKS BREWING CO.3845 William St. | steamworks.com

Steamworks is a straight shooter no frills, no gimmicks, just dependable, amenable beer. Its also one of the oldest and most successful establishments in B.C., starting out as a Gastown brewpub (which still exists, and is great) and expanding to a full-blown production facility in 2013. But if youre holding this book, you probably already know this.

JASMINE IPAI N D I A PA L E A L E

BLACK ANGEL IPAB L A C K I N D I A PA L E A L E

PILSNERP I L S N E R , O B V I O U S LY

PALE ALES A I S O N . J U S T K I D D I N G

The taste of caramel malt is balanced by the lavish dryhop character and refreshing jasmine flavours.

Delicious caramel malt flavour blends with the fruity and spicy dry hops, for a bold, flavourful finish.

A golden-coloured lager with lively lightly toasted malt flavours that underscore a German hop character thats light and refreshing.

A Northwest-style pale ale that combines hints of toasted malts with a floral and citrus aroma, courtesy of the Cascade and Chinook hops.



MON-THU: 2-8PM ^FRI-SAT: 12-10PM ^ SUN: 12-8PM @steamworksbeer

EST: 1995

305.0%ABV IBU


Up until the 1970s, BC Liquor Store employees were forbidden from giving recommendations even if asked.

42

BURNABY

STEEL & OAK BREWING1319 Third Ave. | steelandoak.ca

This is New Westminsters brewery. Thats not to say its some brewery that happens to be in New West its of the city, a proper neighbourhood pub that happens to pour delicious, traditional German-style beer. They have an enormous vinyl collection in the tasting room, and you can bring your own records in to listen to while drinking their brew.

DRY HOPPED ESBE X T R A S P E C I A L B I T T E R

SMOKED HEFEWEIZENH E F E W E I Z E N

RED PILSNERG E R M A N P I L S N E R

ROYAL CITY ALEA M E R I C A N B L O N D E

Hop-forward, with a strong grapefruit and citrus aroma. A balanced malty body is matched by a lasting bitterness.

Smells like banana and balanced with a curious smoky flavour. Its a beer of extremes, but a hint of astringency brings it together.

A full-bodied classic pilsner comprised with a multitude of caramel malts that enhance the body and robust red colour.

A simple mix of classic pale malts is paired with mild bitterness make this beer crushable and flavourful. Light in colour and medium bodied.



SUN, TUE-WED: 12-8PM ^ THU-SAT: 12-10PM @steelandoak

EST: 2014

355.0%ABV IBU


In 2006, Sapporo brewed the worlds first Space Beer, made using barley grown on board the International Space station.

4342

NEW WEST

FOUR WINDS BREWING4 - 7355 72nd St. | fourwindsbrewing.ca

Easily one of B.C.s most exciting breweries, thanks to a solid set of core beers and seasonal releases that keep getting better. Founded by brewer Brent Mills, his father and two brothers, the brewerys location in a non-descript Delta industrial park has nonetheless become a destination for beer lovers, as its tasting room often features one-off brews available nowhere else.

FOUR WINDS PALE ALEK I N D A O B V I O U S , N O ?

FOUR WINDS PILSNERC Z E C H S T Y L E P I L S N E R

FOUR WINDS SAISONFA R M H O U S E A L E

FOUR WINDS IPAA M E R I C A N I N D I A PA L E A L E

A dynamic duo of Cascade and Centennial hops combine in this refreshingly bitter Ameri-can pale ale.

The Old World meets the New in this tradi-tional Czech pilsner that is dry-hopped with New Zealand Motueka hops.

Finished with Northwest Cascade hops, this fruity and spicy Saison is great year-round.

This was already a great IPA when the brewery launched, but Mills keeps tweaking the hop profile to improve it.



MON-SAT: 12-6PM ^ SUN: 12-5PM @fourwindsbrewco

EST: 2013

306.5%ABV IBU


As of 2014, B.C. had more breweries than any province except for Ontario.

44

DELTA

Open 11-11 EVERY DAY14th & Main FREE PARKING AROUND BACK

www.brewerycreekliquorstore.com 604-872-3373

BCs Best Beer & Wine Store

CRAFT BEER is our PASSION and our SPECIALTY with over 1,000 premium local and international selections.

As voted by Westender readers since 2008

17th Annual

GOLD WINNERReaders Choice

2014

5503 West Blvd. Vancouver604-669-1121

www.westcoastliquor.com

We have one of the largest selections of Craft Beer in BC including

rare and very limited release beers from all over the world.

Come and check out our in-store releases of cellared beers from

breweries both local and abroad.

We offer very competitive prices AND discount for CAMRA members

and ALWAYS have a featured local craft beer on sale.

44

Two of Vancouvers most exciting brewers go head to head to discuss what they love and loathe

about the local craft beer scene. Dageraads Ben Coli brews in a Belgian style while Steele & Oaks

Peter Shulz was trained in the traditional German style and adheres to Reinheitsgebot (or, the Bavarian

Purity Law). It turns out they have more to loathe than to love...but thats OK, right?

Peter Shulz

46

Two of Vancouvers most exciting brewers go head to head to discuss what they love and loathe

about the local craft beer scene. DageraadsColi brews in a Belgian style while Steele & Oaks

Peter Shulz was trained in the traditional German style and adheres to Reinheitsgebot (or, the Bavarian

Purity Law). It turns out they have more to loathe than to love...but thats OK, right?

Peter Shulz

vs.

Ben Coli

P E T E R S H U L Z [Dageraads] De Witte tasted like how I want sour beers to taste in the future. All the sour beers that are going on right now are so extreme, and its just one end of the spectrum. Its out of control.

But the one sour that you did, theres just a hint of sourness. It was well played within the body. I think thats going to be the future of sour beers.

B E N C O L I Were not into doing anything extreme. No extreme hoppiness. We dont do any of that kind of stuff. No extreme bitterness. No extreme hop fl avours.

S H U L Z Just extreme quality.

C O L I Yeah, and drinkable. Why dont we make something thats nice to drink, instead of some-thing thats a dare? You drink it on a dare. Oh, its the bitterest thing youve ever had! Put that in your mouth! Why?

I have a theory, and I think [extreme fl avour] is a reaction to macro lager that were still undergoing. First we had beer that tasted like nothing. Then, the [fi rst] stage in craft beer was beer that tastes like anything at all. Like, your American ale that actually has a bit of fl avour to it.

The next step is, if fl avour is good, why not lots of fl avour! Its phase two of craft beer. You and I are moving on to phase three of craft beer, which is balance. What makes beer good?

S H U L Z Harmony.

C O L I Harmony, yeah. Something that actually works together. That to me is the way forward. I think its awesome you guys arent brewing an IPA.

S H U L Z Oh! (scoffs) Everyone comes up and says, When are you brewing an IPA? Im like, Have you tried my pale? Have you tried my pilsner?

C O L I Theyre really nice beers.

S H U L Z Theyre really easy to drink, and if you

want a really intense hop, come have an ESB every once in a while. But thats not the beer you want to take home every night. If you want to drink for a long time, its not going to be that [IPA].

Plus, its not economic either. IPA has three times the amount of hops that any other beer does. And whats going on right now? Hop crisis! All over the country! No one can get it and you have to plan two to three years in advance. Its crazy.

C O L I I enjoy an IPA, you know. I still totally like drinking one, but Ive had people at beer festivals come up to me and say, Whats your IPA? Ill have whatever your IPA is. Ill say, I dont have an IPA and Ive had them walk away from our table. They waited in line, they got to the front and they walk away! Why not try something else? The whole point of craft beer is variety. Its the fact that we dont all have to drink the same shit anymore. So why do you want to drink only one kind of stuff?

S H U L Z It doesnt make sense. But I mean, its a cultural thing. Its extremes all the time in all that we do, and its how we move forward. Its hard to just stay on quality, because you know its not exciting. Its not happening, but its diffi cult. Its a challenge.

C O L I Nietzsche said something along the lines of, Usually when we make a mis-take, we make a second. First we do too much, then we do too little. Its the other way around with craft beer. First theres too little fl avour, then theres too goddamn much. Aim for harmony. j

The whole point of craft beer is variety. Its the fact that we dont all have to drink the same shit anymore. So why do you want to drink only one kind of stuff? - Ben Coli

47

CENTRAL CITY BREWING11411 Bridgeview Dr. | centralcitybrewing.com

Founded as a brewpub, Central City expanded its operation considerably with a $30-million production brewery in 2013. Never satisfied, brewmaster Gary Lohin dreams big: Aside from the classic Red Racer beers, hes always adding more styles to the lineup, including a few beers and whiskeys he puts into barrels to age. In this case, bigger is definitely better.

RED RACER IMPERIAL IPAI M P E R I A L I N D I A PA L E A L E

THORS HAMMERB A R L E Y W I N E

RED RACER IPAI N D I A PA L E A L E

RED RACER INDIA SESSIONI N D I A S E S S I O N A L E

Imperial IPAs dont get much bigger or bitterer than this. Its massive malt foundation is only surpassed by its huge hoppiness.

Aged in bourbon barrels for one year, this spe-cial beer exudes deep, rich notes of dried fruit, plum and figs.

Hops, hops and more hops! This multiple award winner has been one of B.C.s best and most popular IPAs for nearly a decade.

It might be only 4% ABV but this session IPA is big on flavour with a wonderful hoppy character.



MON-FRI: 11AM-9PM ^ SAT/SUN: 10AM-9PM @centralcitybrew

EST: 2003

806.5%ABV IBU


In the U.S., Red Racer is known as Red Betty. Central City changed the name after Bear Republic Brewing in California sued them for copyright infringement of Racer 5 and Red Rocket.

48

SURREY

RUSSELL BREWING202 - 13018 80th Ave. | russellbeer.com

Long-suffering from a split in focus between craft beer and marketing-driven beer fads, Russell now offers a solid lineup, including pitch-perfect examples of classic styles and creative hybrids. Theres no tasting room at the brewery, but Russells beers are readily available in bottle shops and tap houses.

PEAKS AND VALLEYSE X T R A PA L E A L E

SMOKEY THE BEERB A M B E R R A U C H B I E R

ANGRY SCOTCHS C O T C H A L E

BLOOD ALLEYE X T R A S P E C I A L B I T T E R

Russells newest release features hops grown in Chilliwack and malts from Gambrinus in Armstrong.

Brewed with 98% German beechwood-smoked malt, this unique style originates in Bamberg, Germany. Pairs well with barbecue.

A 90 Schilling Scotch Ale, this strong, dark ale is brewed with peated malt, which imparts a slightly smoky character.

This beer is hoppier than a typical ESB, but it is well balanced by rich, roasted malt charac-teristics.



MON-FRI: 8AM-4PM @russell_beer

EST: 1995

306.5%ABV IBU


Phillips Brewings popular Blue Buck was originally called Blue Tr uck, but changed its name after Red Tr uck Brewing took Phillips to court over the name.

48 49

SURREY

WHITE ROCK BEACH BEER CO.15181 Russell Ave. | whiterockbeachbeer.com

Three friends, all teachers nearing retirement, started this brewery as passion project. Their facility is one step above a home brew system: three small, one-litre tanks sitting at the back of their downtown White Rock storefront. Their intentions are as modest as their set-up: To make easy-drinking beer thats served at local bars. Simple, sessionable beers. What more do you need, really?

BORDER PORTERB A LT I C P O RT E R

OXFORD HILL HEFEWEIZENH E F E W E I Z E N

WEST BEACH FRUITA M E R I C A N PA L E A L E

EAST BEACH NUTA M E R I C A N B R O W N A L E

This porter has a big, malty aroma with choco-late notes. Theres a deep sweetness with light fruitiness thatll warm you on a cold day.

A summery session beer, this Hef has a taste of honey, orange and a little banana.

This Pacific Northwest-style pale ale uses Cen-tennial hops, which gives it a citrusy, grapefruit flavour. Thirst-quenching and sessionable.

A brown ale thats dark brown in colour, but clear all the way through. Very mild, not too hoppy, with caramel and chocolate undertones.



FRI: 4:30-7PM ^ SAT: 11AM-4PM ^ SUN: 11AM-3PM @wrbeachbeer

EST: 2014

365.0%ABV IBU


Skunked beer yknow, foul tast ing beer that smells like skunk? is caused by exposure to light.

50

SURREY

YOUR CRAFT BEER RETAILER in the Cedar Cottage neighbourhood

Cedar Cottage Neighbourhood Pub & Liquor Store

3728 Clark Drive, Vancouver

CRAFT BOMBERS

now available in the pub

700 MAIN ST. (CHINATOWN) VANCOUVER604 563 5053

JENNINGSCULTURE.COM

ONLY HE WHO HOLDS THE LAST PINTCAN BE CROWNED...

Get all of your prior beers paid forwhen the cask runs out on your pour.


TAPPING A UNIQUE CRAFT BEEREVERY WEEK, STARTING AT 5PM

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Happy Hour at Dockside 3-5 in our

Restaurant Bar 5-7 in our Lounge

1253 Johnston Street 604-685-7070 i n t h e G r a n v i l l e i s l a n d h o t e l

Dockside Growlers available

MOODY ALES BREWING2601 Murray St. | moodyales.com

The second of two breweries to open in Port Moody in 2014, Moody Ales was founded by two ex-IT consultants who bonded over homebrew and decided to take the plunge and open their own brewery. Sample their beers in the comfortable tasting room with a view of the brewery beyond and fill a growler or two to take home.

LUSTY CHOCOLATE OATMEAL STOUTO AT M E A L S T O U T

CHIPPER BLONDE ALEA M E R I C A N B L O N D E A L E

HARDY BROWN ALEN O RT H E R N E N G L I S H B R O W N A L E

SMOULDERING SMOKED PORTERS M O K E D P O RT E R

This strong stout is brewed with oatmeal and conditioned on cocoa nibs, giving it a rich, dark chocolate character.

An easy-drinking blonde ale with a lightly sweet malt body and a crisp hop finish.

This ale features notes of chocolate and coffee with a hint of nuttiness in the aroma.

Port Moody seems to be all about the smoked porters! Moodys has a wood-smoke aroma and a rich malt body.



SUN: 12-7PM^MON: 3-8PM^ WED/THU 12-8PM FRI/SAT: 12-10PM

@moodyales

EST: 2014

225.5%ABV IBU


In 2014, Scotlands Brewmeister Brewing produced the worlds strongest beer, Snake Venom, measuring 67% ABV...

52

PORT MOODY

YELLOW DOG BREWING1 - 2817 Murray St. | yellowdogbeer.com

Shortly after Yellow Dog opened last year, brewer Liam Murphy (ex-Parallel 49) won Best in Show at the 2014 BC Beer Awards for his Shake a Paw Smoked Porter. The tasting room offers a view of the brewing equipment, but even cooler is the licenced picnic area behind the brewery. Now if only they can train Rover to fetch refills. Good dog!

SMOKE A PAWS M O K E D P O RT E R

OLD DOGA LT B I E R

PLAY DEAD IPAI N D I A PA L E A L E

CHASE MY TAILPA L E A L E

Very drinkable despite its smoky, roasted malt character, this award winner is smooth and complex with hints of coffee and chocolate.

Altbier is a traditional German-style ale that pre-dates lager brewing. Yellow Dogs is malt forward with a subtle nuttiness.

The big, fruity nose thanks to heaps of Mosaic and Citra hops will make you sit up and beg for more.

This west coast pale ale is a gateway IPA with a fresh, dry-hopped character that makes it dan-gerously drinkable.



MON/WED/THU: 3-9PM ^ FRI /SAT: 12-10PM SUN: 12-7PM

@yellowdogbeer

EST: 2014

757.2%ABV IBU


... which broke the record the brewery previously set in 2012 with Armageddon at 65% ABV.

53

PORT MOODY

SUN-WED: 11:30AM-12AM ^ THU: 11:30AM-1AM ^ FRI /SAT: 11:30AM-3AMmjg.ca /yaletown

YALETOWN BREWING CO1111 Mainland St, Vancouver

SUN: 11:30AM-11PM ^ MON-SAT: 11:30-12AMzbowl.com/richmond_br/brewstory

BIG RIVER BREWPUB14200 Entertainment Blvd, Richmond

MON-FRI: 10 :30AM-12AM ^ FRI/SAT: 10 :30AM-2AMcentralcitybrewing.com

CENTRAL CITY BREWING CO13450 102 Ave, Surrey

MON-FRI: 11:30AM-12:30AM ^ FRI /SAT: 11:30AM-1:30AMsteamworks.com

STEAMWORKS BREWPUB 375 Water St, Vancouver

MON-SUN: 11:30AM-12:30AMmjg.ca /big-ridge

BIG RIDGE BREWPUB5580 152 St, Surrey

MON-SUN: 11:30AM-1AMmjg.ca /brewhouse

BREWHOUSE4355 Blackcomb Way, Whistler

MON-SUN: 7AM-10PMdocksidevancouver.com

DOCKSIDE RESTAURANT & BREWING COMPANY1253 Johnston St, Vancouver

MON-THU: 11AM-12AM ^ FRI: 11AM-2AMSAT: 10AM-2AM ^ SUN: 10AM-12AMsteeltoad.ca

STEEL TOAD BREWPUB & DINING HALL97 East 2nd Ave, Vancouver

BREWPUBSYes, theyre all crammed on to a single page, but that doesnt mean these brewpubs are

worth any less of your time. Not at all, friends. Checkem out.

54

602 Dunsmuir Street 604-681-1135www.stregishotel.com

St. Regis Hotel Launches CRAFT BEER EXPERIENCE PACKAGE

One night in St. Regis Smart Guestroom Brewery tour for 2 hosted by Vancouver Brewery Tours BC Craft Beer Sampler from St. Regis Fine Wines & Spirits

Tours are available Thursday-Sunday and the package costs $345 from June 15-September 15th. ($315 the rest of the year). Based on availability.

ST. REGIS LIQUOR STORE

ST. REGIS LIQUOR STORE

Conveniently located in the Granville Skytrain Station.

CHECK OUT OUR LARGE SELECTION OF CRAFT BEERS.

OPEN 10AM-11PM DAILY

30-678 Dunsmuir Street 604-662-3177www.stregisfinewines.com

stregis

hotel

BOMBSHELL ACOUTISTIC PRESENTS

OPEN MIC SUNDAYS

[email protected]

CAESAR $5.25 SINGLE/$8.50 DOUBLESMILL STREET PINT $4.75

EVERY SUNDAY 5-9PM$10 BURGER AND BEER

EARLY EVENINGTHESESSIONS

DEAD FROG BREWING1 - 27272 Gloucester Way, Langley | deadfrog.ca

Originally Backwoods Brewing, the ownership dumped that name in favour of Dead Frog, a rebranding that initially seemed more about marketing than craft beer, and the brewery has struggled to rise above that perception ever since. But the beer has definitely improved theres no question about that but its still tough to get past that name. After all, Nothing goes down like a cold Dead Frog. Hmmm.

RED DRAGONI M P E R I A L R E D A L E

HYPER COMBOR E D RY E I PA

BUCKING SHEEPB U C K W H E AT I PA

NUTTY UNCLE PEANUT BUTTERS T O U T

A full flavoured red ale that balances a complex malt base with massive amounts of citrus hops.

This collaboration with Fuggles & Warlock is dry hopped with Citra, Amarillo, and Galaxy atop a complex malt base featuring rye.

Buckwheat provides a fluffy head retention to die for, and the generously dry-hopped Citra add a citrus kick. Froggy style!

Chocolate and peanut butter in a milk stout say what? Why has no one thought of this before?



MON-FRI: 10AM-5PM ^ SAT: 12-4PM @deadfrogbrewery

EST: 2005

356.5%ABV IBU


B.C.s hops industry started on the Saanich peninsula north of Victoria in 1862. It died out in the 1890s because of a hop louse infestation...

56

FRASER VALLEY

MISSION SPRINGS BREWING CO.7160 Oliver St, Mission | missionsprings.ca

Since opening, this brewpub has expanded its operation considerably beyond B.C. It now operates two taphouses in Seoul, South Korea, sending more than 4,000 litres of beer in disposable kegs there each month. The brewpub in Mission is like an old automobile museum filled with collectibles, antiques and memorabilia. Oh, and the beer is good, too.

BLUE COLLAR PALE ALEPA L E A L E

FRASER VALLEY IPAW E S T C O A S T I N D I A PA L E A L E

TRAILBLAZER PILSNERE U R O P E A N P I L S N E R

CRANBERRY GINGER RADLERR A D L E R

The Growler – Issue 1 – February-April 2015

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Transcript of The Growler – Issue 1 – February-April 2015