Canoe Chase IPA – Smugglers’ Trail Caskworks Ltd

From the new Smugglers’ Trail Caskworks Ltd brewed out of Factory Brewing in Vancouver comes their “Canoe Chase IPA”. The beer pours a copper orange with a light tan head. The aroma consists of big floral notes, citrusy, tropical with some caramel notes. The flavour is of some resin and citrus rind, with citrus, tropical fruit, maybe a hint of melon with some caramel and a medium hops bitterness.  The alcohol content comes in at 6.8% with an IBU of 53.  I can get behind this first release form Smugglers’ Trail for sure.  Lots of flavour to be found all around.

Commercial Description:  Inspired by the true story of audacious 19th Century bandits who outran local authorities by racing upstream on the Fraser River.  Bright. Juicy. Smooth. Refreshing.  Try some before we smuggle it past you.

West Coast IPA – Trading Post Brewing

From Trading Post Brewing in Langley comes their “West Coast IPA”.  The beer pours a golden colour with a white head.  The aroma consists of floral hops, citrus, tropical fruit and pine.  The flavour is of herbal hops, resin, pine, tropical fruit, grapefruit, earth and bitterness.  The alcohol content comes in at 6.3% with an IBU of 61.  I am glad to see more options from Trading Post being bottled.  This was a great West Coast India Pale Ale.

Commercial Description:   Crafted in the West Coast tradition, this Special IPA is brewed with Superior Pilsner malt, 6 different hop varieties and 3 dry hop additions. Flavours of tropical fruit, pomelo and grapefruit evolve into pine and resin bitterness on the finish. Balanced by a medium malt body, this is West Coast IPA at its finest.

Kermode West Coast IPA – Steel Toad Brewpub

From Steel Toad Brewpub in Vancouver comes their “Kermode West Coast IPA”.  The beer pours a pale golden colour with a white head.  The aroma consists of tropical fruits, mango, pineapple, sweetness and floral hops.  The flavour is of bitterness, lots of resin, caramel, citrus rind, pineapple, citrus and some tropical fruits.  The alcohol content comes in at 6.5%.  I am loving the new explosion of tasty IPA’s in Vancouver.  The IPA scene had been dead for a long time but this one among others proves that there is a a renewed interest in IPA’s and also their quality!

Commercial Description:  Big tropical nose and flavour. Clean and crisp malt profile.


West Coast IPA – Doan’s Craft Brewing Company

From Doan’s Craft Brewing Company in East Vancouver comes their “West Coast IPA”.  The beer pours a copper colour with an off white head.  The aroma consists of Citrus, bready and caramel malts, floral hops and pine.  The flavour is of citrus, very mild strawberry, bready and caramel malts, bitterness, resin and pine.  The alcohol content comes in at 6.5% with an IBU of 70.  I look forward to picking up more of this beer as it was well crafted and very refreshing.

Commercial Description:  With a strong presence of pine, citrus and fruit and the body to back it up, this West Coast style satisfies all kinds of IPA drinkers.  The WC wasn’t originally going to be bottled but you asked for it, so sit back and enjoy!


Brew and Chew (Old Yale Brewing / Lakeside Beach Club) – Chilliwack

On February 20th, 2016 I was able to attend a “Brew and Chew” brewmaster dinner at the Lakeside Beach Club in Chilliwack almost on the shore of Cultus Lake.  Lakeside Beach Club partnered up with Old Yale Brewing also out in Chilliwack to put on this great canape dinner.  My sister and her Fiance also came along to the dinner.  Her Fiance is a chef so I also have his notes on the dinner.


The Brew and Chew has some rules.  Basically the dinner was a canape dinner with each course being a small sample or a beer and food.  There were some tables but for the most part people walked around and mingled.


People started arriving at 6pm and started the mingling right away while grabbing a glass or two of beer.  As the dinner started at 6:45pm they had a table of appraisers.

The dinner consisted of 7 distinct beers and food courses as can be seen on the menu below.


First Course
Tuna Cone
Seared Tuna, grapefruit, rice, teri-thai drizzle
Paired with – Knotty Blonde Ale (formerly Chilliwack Blonde)


I do not personally go for tuna cones usually when our for sushi so I did not know what to expect.  For me I thought there was a bit to much seaweed (personal taste) but overall the flavour was great especially the grapefruit notes that paired great with the mild but fruity flavour of the Blonde Ale.

Aaron Clark “The softness of the seared Tuna and the Rice is nicely contrasted by the bite of the nori cone. The pop of the grapefruit cuts through the spice of the Teri-thai sauce beautifuly. This is all brought  together nicely by the blonde ale leaving a very satisfied mouth feel.

Second Course
Tropical Inspired Cod
Pan seared cod, strawberry mango salsa, crisp crostini
Paired with – Moon Dance Mango Wheat Ale (Formerly Outta Wack Mango Wheat)


This was pretty darn tasty.  The strawberry and mango salsa had a strong flavour that did not let the cod shine through.  This was a very tasty and interesting salsa.  It all tasted great on the crostini and the chives added a nice accent.  The mango in the beer complimented the salsa quite well and helped cut through the chives a bit.

Aaron Clark “Over all a Delicious mouthful. The mango and strawberry salsa was flavourful and fresh but totally overpowered the delicate flavor of the Cod. The beer paired beautifully with the salsa and cut through the bite of the chive.

Third Course
Pulled Pork Slider
Slow roasted pulled pork, apple, onions, brioche bun
Paired With – New Top Secret Pilsner


This was a great pulled pork slider.  The pork was flavoured with great BBQ sauce with a mild spice kick in the finish.  The sauteed onions added some complexity to the flavour.  The pilsner while tasty was lost a little bit in the mild spice of the BBQ sauce and really only had a mild bitterness left in the flavour.

Aaron Clark “The BBQ flavor of the pork and the crisp sweetness of the onions and the apple mix delightfully with the dry slightly burnt orange flavor of the pilsner which altogether lightens the dish to finish clean.

Fourth Course
Deep Fried Macaroni
Four-cheese macaroni, liquid smoke beer battered, spicy tomato ketchup.
Paired with – Sasquatch Stout (Nitro)


The batter on the mac and cheese was full flavoured.  The mac and cheese itself had a great flavour with the four cheese mix.  The ketchup was a mix of ketchup and sweet chili sauce it seemed and was tasty (enough to break my no ketchup rule with macaroni and cheese).  The beer had a nice smokey wood flavour that cuts through the sweetness of the ketchup and brings everything together perfectly.

Aaron Clark “The smoothness of the Stout matches the creamyness of the mac n cheese perfectly. Nitro adds a woodyness to the Stout and this would have complimented the smoke in the batter but it was somehow absent. This mixed with the sweet chillesque ketchup makes for a contrasting, slightly odd but tasty mix with a light coffee finish.

Fifth Course
Yarrow Duck Breast
Medium rare duck breast, blueberry compote, cajun onions, puff pastry.
paired with – Off Trail Pale Ale


The pastry on the bottom was nice and fluffy and fresh.  The duck was cooked to perfection and the blueberry compote put a bow on a great bite of food.  The nice bready malts of the beer went well with the pastry.  The tropical fruits in the beer play off the blueberry nicely.

Aaron Clark “The gameyness of the duck contrasts very well with the malty hops of the Ale. The compote sweetens the bitterness of the hops perfectly. One of my favourite pairings of the night.

Sixth Course
Red Thai Curry Chicken
Red curry, egg noodles, mixed vegetables, cucumber relish
Paired with – West Coast IPA


The red curry went really well on the chicken and was quite strong.  The chicken was also cooked to perfection.  The egg noodles also went very well with the red curry.  The IPA on the fruitier side cut through the big spice hit of this dish.

Aaron Clark “A fantastic paring of citrus hops mixed with kaffir lime and lemongrass from the curry produce an explosion of yummyness which works perfectly. The high ABV of the IPA also helps cut the spice of the curry and makes for a warm a succulent finish.

Seventh Course
Banana Bread Pudding
Housemade banana bread pudding, Irish cream toffee sauce, warmed creme anglaise
Paired with – Banshee Irish Cream Stout (Larry’s Irish Cream Stout)


I always go for savory before sweets but this banana bread with the Irish Cream toffee was pretty incredible.  The Irish cream in the stout and the Irish Cream in the sauce go well together.  The beer has some roasted notes notes that contrast the banana bread.

Aaron Clark “Wow! Superb pairing. The softness and decadence of the pudding mixed with the creamyness of the creme anglaise and the sweetness of the toffee sauce pair fantastically with the burnt molasses and mild coffee flavourful of the Stout leaving you with a slight naughty feeling inside and a very happy palate


I had a great time at this dinner as did my sister and her Fiancee.  The food and beer may not have been in large portions but with 7 different samples you left full and quite satisfied. Good job both Old Yale Brewing and Lakeside Beach Club.  Thanks for the great evening!


Here are my full sized photos.

Old Yale Brewing
#4 7965 Venture Place
Chilliwack, BC V2R 0K2

Lakeside Beach Club
4130 Columbia Valley Road<
Cultus Lake, BC