Archive for the ‘Beer’ Category
Whistler from the saddle
It’s not Roman Holiday, but Green Lake, Whistler, is a good substitute for anyone on a scooter.
When brothers Adam and David Vavrik travelled from their native Czech Republic to Whistler on work visas they quickly noticed something about the mountain resort. Most adventure here requires some kind of physical effort. Five years after the Olympics, Whistler still feels like an Olympic village whatever the season. Aside from the hours between midnight and 4 a.m., people here ooze health. A culture based on outdoor pursuits will do that to visitors and residents.
But suppose your shredding days are behind you, yet you still crave a little speed? Or, like me, you can no longer keep up with your teenagers on the hill, but still want some excitement off-piste. Despite being in their 20s and heavily into snowboards and skateboarding, the Vavrik brothers asked themselves the same question.
The answer was Spitfire Scooters, a fleet of 2014 Yamaha BWs and 2013 Honda Giornos, available to rent from the Vavriks’ base at the Summit Lodge Boutique Hotel on Main Street.
49cc Honda Giornos are sleek, elegant, and run on about $6 of gas a day.
In the interests of full disclosure, I’d come for the second annual Whistler Village Beer Festival – four days of brewmaster dinners, cask showdowns, free tastings, obscenely large hangover-themed breakfasts, (thank-you Dubh Linn Gate) and a glorious Saturday afternoon festival in Whistler Olympic Plaza. Getting around to more than 150 beers from 50 breweries had seemed so exciting. But that was on Thursday. By Sunday morning I’d fallen out of love with beer, if only for a day.
The Summit Lodge offers Norco City Glide bikes for guests to borrow free. But with late-summer temperatures still in the high 20s, we were looking for wind in our hair, not sweat. So for the first time in our 40-something lives, my wife Leah and I rented scooters. Leah’s always had this thing about Audrey Hepburn in Roman Holiday, particularly the scene where she rides a Vespa with Gregory Peck through Rome. So like Audrey, she wore a dress and sunglasses. Unlike Gregory, I wore shorts and T-shirt.
With two hours to spare and David Vavrik as our guide, Whistler beyond the village awaited us. After a brief orientation, we test-drove the 49cc Honda Giornos up and down Main Street. Storage under the seats allowed plenty of room for our backpacks, and we wouldn’t be stopping for gas any time soon. You could drive this model all day for about $6, according to David.
Nothing good can come from Beer Jenga.
They’re elegant, too, with sleek curves and a cherry-red paintjob. The helmets by contrast, are decidedly un-Audrey Hepburn, but mandatory: Pity – but probably for the best. Soon we were buzzing along Blackcomb Way and up the ever-so winding Glacier Drive, past the tube park and onto the Whistler Sliding Centre. The place was deserted and we spent about 10 minutes walking the track and reminiscing about the 2010 Olympics and Jon Montgomery’s skeleton gold. Skeleton experience programs offer the public a chance to go headfirst, 100 km/h, David informed us. Not today, I thought. Riding a scooter at 50 km/h was more our style.
Riding the Sea-to-Sky Highway to our next stop, Green Lake lookout, allowed us to open up the throttle and push close to the bike’s top speed of 60 km/h. We stopped to admire the view and right on cue, a float plane took off from across the lake and into the cloudless blue sky.
I was glad to be off the highway and onto Alta Lake Road where traffic was scarcer. We passed Rainbow Park on Alta Lake and then on past Nita Lake and Alpha Lake, stopping when we felt the urge to take photos. The advantage of a scooter became more obvious with every kilometer clocked. For an afternoon or day of sightseeing beyond the village, this ride offers great freedom to see so much more of Whistler and its parks and lakes.
The oysters disappeared moments after this photo at Bearfoot Bistro, Whistler.
The highway with its fast-moving traffic and sketchy hard shoulder can be a little nerve-racking when you’re on a scooter. On the ride back from Alpha Lake through Whistler Creekside I realized my mid-life crisis – when it inevitably hits – will not feature a Harley Davidson. But I’d rent a scooter again in a heartbeat.
Back in the village, energized by equal parts adrenaline and fresh air, we made like Audrey and Greg and went for cocktails on the patio at the Bearfoot Bistro. A half dozen oysters led to a dozen more, accompanied by Pimm’s Royale for Audrey and a Whistler Grapefruit Ale for Greg.
Turned out Greg wasn’t through with beer after all.
If you go:
Starting May 1, Spitfire rents scooters for $25 an hour; or $120 for 24 hours. Guided tours are $120 (single), $100 (two or three riders), or $80 for four or more riders. Visit spitfirerentals.ca or call 604 938-3686.
Besides being a great, centrally located place to stay, Summit Lodge offers some handy, complimentary extras, such as snowshoes in the winter; bikes in the summer. There’s hot chocolate happy hour, plus smores and roast chestnuts by the pool. The free beer tasting in the lobby during the beer festival was most welcome, too! Visit summitlodge.com or call 1 888-913-8811.
The Bearfoot Bistro can justifiably claim to offer more than just a meal. Learn the fine art of Champagne sabering in the Bearfoot’s wine cellar surrounded by more than 20,000 bottles; brave minus 32 Celsius in a $1,400 Canada Goose, Arctic-ready parka and taste vodkas in the restaurant’s Belvedere Ice Room; or enjoy the Bearfoot’s $68 five-course menu. Details at bearfootbistro.com
This year’s Whistler Village Beer Festival will be from Sept. 17 to 20. Bookmark wvbf.ca for updates.
It takes a village to raise a beer festival
According to Benjamin Franklin, beer is proof that God loves us and wants us to be happy. Benjamin may have been on to something.
A cultural experience, not a chug fest, is how Liam Peyton describes this weekend’s second annual Whistler Village Beer Festival (Sept. 11-14). That’s not to say the four-day celebration is solely for purists: Far from it.
“There’s something for everyone,” says Peyton, who organizes the festival, which features more than 150 beers from 50 breweries in Canada, the U.S. and Europe. Along with Saturday’s main tasting showcase from 1 till 5 p.m. at Whistler Olympic Plaza, there are a broad range of events to immerse guests into beer culture, including beer dinners, seminars, parties and cask showdowns.
The latter particularly appeals to the expat Brit, who hopes his responsibilities hosting more than 4,000 visitors still allow him to attend a showdown or two.
Saturday’s tasting showcase at Whistler Olympic Plaza features more than 150 beers from 50 breweries.
“The cask showdowns feature one-offs, rare brews created for the event,” says Peyton. “You meet the brewmasters, sample the ales and vote on what you like.” The festival hosts three showdowns – Best of the Island, Best of the Mainland, and Best in West (U.S. West Coast breweries).
Cask showdowns are among several new additions to the festival, which is significantly bigger than the 2013 edition.
“Last year we had six events between four venues. This year there are 31 events spread over 11 venues,” says Peyton. He credits several reasons for the growth. “Last year we went from scratch to a sold-out festival in 10 weeks. Some people were skeptical to begin with but then participating venues saw their revenues jump 40 per cent and the 31-degree weather didn’t hurt either.”
Just one of the many interesting T-shirts I’ll be wearing at the Whistler Village Beer Festival.
Now familiar with navigating B.C.’s quirky liquor laws and with 12 months to organize this year’s festival, Peyton says he’s confident he’s ahead of the curve. “It’s a little unnerving at times, but we’re far ahead in organization and in ticket sales now compared to where we were this time last year.”
At 27, the transplanted Birmingham native comes by his love of both Whistler and beer honestly, having worked as doorman, barman and manager of The Longhorn Pub before joining Gibbons Hospitality Group in 2009.
The company represents many of Whistler’s best-known pubs and created the annual beer festival to drive more business to the area, as well as forge new partnerships. Top placing breweries in Saturday afternoon’s Best in Fest voting, for instance, win one-year draught contracts to supply local venues. Local hotels are participating, including the Westin Hotel, (westinwhistler.com) which is hosting beer seminars and the Summit Lodge and Spa, (summitlodge.com) which presents nightly beer tastings. The festival also offers a food voucher program, allowing festival-goers to get $5 off meals in local restaurants.
As for Peyton’s favourite brews, IPAs are a good start. After a birthday pilgrimage in April-May to brewing hot spots in Washington, Oregon and northern California, he returned a dedicated fan of Deschutes, Lagunitas and Pyramid breweries.
“For my 27th birthday we stopped at Deschutes Brewery in Portland,” recalls Peyton. “They made me a Black Butte Porter ice cream float as a birthday cake!”
You’ll find all three breweries at the second annual Whistler Village Beer Festival, Sept. 11-14.
- For festival tickets and a full schedule of events, visit wvbf.ca
Stay thirsty my friends.
Las Vegas: The beaten track and the single track
For a city synonymous with late nights, Late Night Trailhead just outside of Las Vegas is decidedly different. There are no buildings besides an outhouse, no meandering pedestrians or neon, and certainly no noise. Instead you’ll find about 200,000 acres of desert known as Red Rock Canyon, home to tarantulas, rattlesnakes, burros, bunnies and wild vegetation that can either harm or cure you.
More than 80 miles of trails lure another desert creature, namely the mountain biker – about 2,000 of them locally, according to Brandon Brizzolara. Brizzolara is a guide and mountain bike specialist for Escape Adventures and Las Vegas Cyclery. He grew up in Vegas and fondly remembers when even The Strip had its own biking scene.
“From Tropicana to Fremont we’d have BMX sessions on The Strip like it was a skate park in the 90s,” he says. “Vegas is a pretty active community, it’s just The Strip that’s a little out of shape.”
Brandon Brizzolara, guide and mountain bike specialist for Escape Adventures and Las Vegas Cyclery.
We’re here for The Strip and the desert – the beaten track and the single track: Neville and Leah and their teenagers, Ryan and Emma, all of us with contrasting wishes and expectations for our three-night stay in Las Vegas.
Shopping had been my kids’ idea. For hours we’d lost ourselves in high-octane consumerism at Miracle Mile Shops at Planet Hollywood Resort and Casino, a consumers’ paradise with 170 stores, 15 restaurants and several entertainment venues. Britney Spears has her own store here where Britney merchandise exhorts shoppers to “Work it, Bitch”.
It’s a legitimate vice in Sin City, but shopping – and Britney Spears – make me uncomfortable so I stood with a crowd and watched a guy get his belly tattooed at Club Tattoo. Leah got a manicure at Original Diva and had nails “to die for” long after returning home. Ryan and Emma blew their entire budget.
On all of our wish-lists was a Vegas show. Britney had taken March off so we chose Cirque du Soleil’s Zarkana, a celebration of circus traditions set in an abandoned theatre (but in reality at the Aria Resort and Casino). The show blends anarchic humour with the precision and grace of aerialists, acrobats, jugglers, high-wire and trapeze artists. The clowns made Ryan uncomfortable but he’s only 16; otherwise we left well entertained.
At 550 feet tall, the High Roller is the crown jewel in Caesars Entertainment Corporation’s LINQ development, a pedestrian-friendly neighbourhood on The Strip. The High Roller opened March 31. Denise Truscello photo
The spa treatment was Leah’s idea, but I was happy to tag along. For the Vegas rookie it can be tricky finding places on foot and ESPA at the Vdara Hotel was no exception. We could see it set back off The Strip, but The Strip has a way of keeping pedestrians on The Strip. We eventually got there by walking through another hotel, The Cosmopolitan. Any stress I might have felt at being late for a spa treatment soon melted away under the sensuous heat of volcanic stones, body brushing, exfoliation and a scalp massage. Beats shopping any day of the week!
Great food was on everyone’s list and the following three restaurants more than delivered. The Yard House enjoys an enviable location just a few feet from the High Roller, the world’s biggest observation wheel. At 550 feet tall, the High Roller is the crown jewel in Caesars Entertainment Corporation’s LINQ development, a pedestrian-friendly (hallelujah!) retail, dining and entertainment neighbourhood on The Strip. The High Roller opened March 31, two weeks after our visit, but we were content to admire it illuminated in green for St. Patrick’s Day from the deck of the Yard House. The beer list alone would entice me back to the Yard House, but the St. Louis-style ribs and truffle fries had me at hello.
Chayo chef, Ernesto Zendejas.
Just a short stroll through the LINQ brings you to Chayo Mexican Kitchen and Tequila Bar, a two-storey fiesta in the making, anchored by a mechanical bull. Mexico City-born chef, Ernesto Zendejas, draws upon classical training in France to present an exquisite mix of flavours: Lobster tacos, bass ceviche, cilantro cream soup, shrimp fajitas – it’s tough to pick a favourite, but none of us were lining up to ride the bull afterwards. (Portions are decidedly North American – not French!)
Plates are meant to be shared at Crush, one of many dining options at the MGM Grand, but our family came close to making a scene over the sea scallop benny, comprising sunny-side quail egg, chorizo and chipotle hollandaise. Some meals are too good to be shared. The shrimp risotto and lamb sirloin with bacon brussels sprouts also didn’t last long.
Between the shopping, the show, the spa and the dining, we savoured afternoon pool time. In downtown Las Vegas, we mingled with celebrity lookalikes and body-painted models at the Fremont Street Experience, five city blocks of high-tech wizardry featuring a 550,000-watt sound system and a music and light show broadcast from an LED canopy 90 feet above the ground.
Sea scallop benny at Crush, MGM Grand. Don’t even think about sharing.
And we ventured a little off downtown’s beaten track. Further down Fremont Street, past El Cortez, the city’s first casino, we found The Beat Coffeehouse and Records, the hippest little joint for breakfast and heaven to a 16-year-old who’s just discovered vinyl.
Nowhere though seems quite so off the beaten track as the Mojave Desert and the single track of Red Rock Canyon. The mountain biking had been my idea. Only 17 miles west of Las Vegas Boulevard, Red Rock’s Mustang Trails might have been on another planet, such is the contrast with The Strip.
For two hours we mostly coast on easy trails, stopping occasionally for impromptu descriptions of the vegetation. Brizzolara says he hasn’t taken a pill in more than 10 years, and why would he with nature’s pharmacy on his doorstep? There are seemingly cures for all ailments in the numerous sage bushes and plants like Mormon’s Tea, a species of Ephedra, which is traditionally used to treat asthma, hay fever and the common cold.
Ryan Judd in his element at Red Rock Canyon.
If inducement to remain on the bike were needed, there are no shortage of plants that could make for a painful landing: cacti, whose barbs expand after piercing skin, and the Joshua Tree, whose bayonet-shaped leaves feature serrated edges – handy for cutting barbecue wieners, according to Brizzolara. We stay on our bikes. My daughter, Emma, who’s never mountain biked, struggles gamely and mostly ignores her dad telling her to relax.
It’s the same advice she gave me at the Britney Spears store.
If you go:
- Las Vegas Cyclery (lasvegascyclery.com) and Escape Adventures (escapeadventures.com) offer year-round tours (half day and full day) for mountain bikers and road cyclists, as well as hiking tours. If mountain biking, you’ll ride full suspension Santa Cruz 29ers and tours start at $129. Call 1 800-596-2953
1 800-596-2953. - We divided our accommodation between the Downtown Grand Las Vegas (downtowngrand.com) and the MGM Grand (mgmgrand.com). Formerly the Lady Luck, the Grand recently reopened after a $100-million renovation. It’s steps away from the Fremont Street Experience and features PICNIC, a wonderful rooftop pool. The MGM Grand more than holds its own on the pool front with four to choose from and a lazy river. It also offers Stay Well rooms, which comprise more than a dozen health and wellness features, including aromatherapy, wake-up light therapy and Vitamin C-infused shower water.
- For more on ESPA at Vdara, visit Vdara Hotel and Spa.
- For more on Las Vegas, visit vegas.com
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- Guide Brandon Brizzolara points out the good, bad and ugly of desert flora and fauna.
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- The Las Vegas mountain bike community numbers 2,000-plus. Fortunately there’s lots of room for them all.
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- Easy riders at Red Rock Canyon.
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- All those trails with no rainforest in the way!
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- High Roller at The LINQ. Denise Truscello photo
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- Chayo cilantro cream soup.
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- Chayo lobster tacos.
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- Crush sliced sirloin.
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- Sprinkles at The LINQ actually features a cup-cake ATM!
Urine Review
It’s fair to say that the coffee kicked in early on the Pemberton slow food cycle this summer.
Twas a month before Christmas
When Leah turned and said
“Here are the cards for your poem
Now I’m off to bed”
-
- Senator Mike Duffy, in happier times.
-
- Mayor Rob Ford: Never met a microphone he didn’t like.
So I searched for a highlight
Picking just one is a toughie
Like hugging Rob Ford
Or trusting Mike Duffy
Good kids, all of them.
Our year was terrific
With adventures galore
Life by the Pacific
Is exciting for sure
Ryan turned 16
And started to drive
Each night we thank God
We’re all still alive
Emma hit 14
An important milestone
Becoming the last teen on Earth
To own an iPhone
In the summer we cycled
In Canada Back East
The sights were amazing
The heat was a beast
Ryan and Jordan … on a budget.
We visited the Marshalls
In Hunstville so scenic
And confirmed that they’re still
Irritatingly photogenic
Sickeningly photogenic. Again.
Through Quebec City we pedalled
Up hills steep and cobbled
The sweat was intense
My groin somewhat troubled
Toronto was flatter
Cycling old railway track
It’s a cosmopolitan city
Except for the mayor, who smokes crack
Good kids … all of them.
Ziplining above Whistler
In fear and in dread
Is how Leah and I marked
22 years wed
You wouldn’t believe how hard it is to photograph this on self-timer.
We had visitors, too
Cousin Steve and his clan
We all hit the beach
And worked on our tan
Turns out there’s another Leah!
Brother Keith arrived next
So nice he could stay
I leant him my coat
Cos it rained every day
We went to Osoyoos
And drank lots of wine
The rain turned to snow
But we got home on time
Queasy riders.
Nan and Grandad came to visit
For three weeks this Fall
With cards we slipped pressies
In Grandad’s holdall
HE’S GOT A KNIFE!
And now we look forward
To a promising New Year
England in Rio
And Three Lions to cheer
God bless Wayne.
I wish you the best
For a year full of light
God Bless Wayne Rooney
And to all a good night
Brewed Awakening: A tale with a hoppy ending
From left, Matt Cavers, Amos Harding, Monte Staats and Matt Thomson of the Gibsons Homebrewing Network are tireless in their pursuit of the perfect brew.
“Beer is proof that God loves us and wants us to be happy.”
― Benjamin Franklin
Jeff Hay-Roe’s brewery is a tribute to improvisation. On a long dining room table adjacent to the family kitchen sit a mash tun, a plastic fermentation bucket, a glass primary fermenter, a copper manifold, a grain mill, a strainer and a few packets of malt and hops. Outside is a kiddie pool, but we’ll get to that later.
“My set-up is pretty ghetto, but it works,” says Jeff, who estimates his brewery cost about $200. He started brewing from kits 10 years ago, but switched to brewing from scratch about three years ago. “My family is very supportive of me in my hobby. It’s only a couple of the kids that seem to not like the smell on brew day, but my wife likes it and most of the kids don’t mind it.”
That’s probably just as well. Jeff has nine kids.
Perhaps inspired by a wider appreciation for craft-brewed beers across B.C., (or perhaps because of the price of them) Jeff is among a growing number of homebrewers here on the Sunshine Coast and elsewhere. In an interview shortly before his death this summer, Dan Small – an icon of Vancouver’s homebrew scene and owner of Dan’s Homebrewing Supplies – had this to say about homebrewing in B.C.
“Man, in the early 90′s people just didn’t know or care anything about beer. It was tough trying to convince Kokanee drinkers to make stout. Things are much, much better now.”
On the Sunshine Coast, a thriving homebrewers’ network has quickly formed ties with the Coast’s newest craft brewer, Persephone Brewing Company in Gibsons. Persephone allows homebrewers to meet and brew on the premises and employs some of its members.
To understand the appeal of homebrewing, Jeff Hay-Roe’s two-storey Gibsons home is a good place to start. Brew day comes around once a month. For about six hours, the kitchen and dining room are requisitioned and the stove is monopolized to boil 30 litres of fluid; that’s the fluid previously separated from a porridge-like mix of grains and water with the copper manifold Jeff designed himself; the same fluid that’s been held at a high temperature for an hour so the enzymes in the grain can convert the starches to sugars. That would be the grain Jeff grinds from kernels in a converted mill operated with a drill connection, not a handle.
Prolific homebrewer Jeff Hay-Roe with his award-winning London Town Brown Ale.
“We’ve got a stove-type burner on our barbeque, so I often boil kettles for people out on the barbecue on brew day,” says Jeff.
Hops are added to the fluid boiling away in two pots on the stove, starting with bittering hops then flavor and aroma hops towards the end. An hour of boiling turns 30 litres of fluid into 24 litres of wort. “Six litres evaporate in my kitchen each time,” says Jeff.
“After the boiling’s done it’s important to cool it down immediately,” says Jeff.
A lot of people use coiled immersion chillers, says Jeff. “I put mine in a kiddie pool of cold water.”
Once cool, the wort is poured into the fermenter where yeast performs its magic and fermentation occurs. About 10 days later, Jeff bottles his brew, usually a batch of 70 bottles (each 350mls).
“I always have about eight varieties in the fridge,” says Jeff. “I always like to have a pale ale, a Belgian Blonde ale, a southern English Brown Ale …”
Jeff’s resourcefulness is by no means at the expense of quality. Earlier this year, his London Town Brown Ale won a contest run by Vancouver’s Alibi Room, Howe Sound Brewing and VanBrewers, a non-profit group of homebrewers in the big city. He won a night at the Howe Sound Brewery, participated in brewing a 2,300-litre batch and saw his beer sold in Sunshine Coast private liquor stores.
He’s won prizes for his Belgian Blondes, too. But he readily admits that he’s entered beers in other competitions without success. Winning’s satisfying, says Jeff, but so too is the brewing and the tasting.
“The process I really do enjoy,” he says. “I love the creativity; it’s interesting to see it all happen. You start with something resembling porridge; then there are the different smells all the way along and it ends with something sweet.”
So this horse walks into a bar …
Sharing the fruits of his labour is rewarding, too.
“On Fridays I’ll take some to work and at 4:30 we stop working and have a beer. For a while, I was bringing it to church and we’d have a drink afterwards.”
Matt Thomson and Matt Cavers of the Gibsons Homebrewing Network can relate to those motives. I meet them on a sunny October Saturday at Persephone where they’re brewing barley wine with fellow homebrewers Monte Staats, Amos Harding and Dion Whyte.
The group converge around a stainless steel mash tun where maintaining a specific temperature is vital.
“This is industrial chemistry,” says Matt Thomson, who gives me a crash course. “In the mash, enzymes in base grains convert starch to sugars. At the lower end of the temperature spectrum – 148 to 149 Fahrenheit – you’ll get more fermentable sugar, meaning a dryer, crisper beer.
“At the top of the mash range, close to 158 Fahrenheit, are more sugars that the yeast cannot eat – non fermentable sugars. Higher mash temperatures mean more sugars left and a sweeter beer.”
After a few minutes with the guys, I’m reminded of Jeff’s enjoyment in the process. Besides evaporation there’s enthusiasm and camaraderie in the air. I get the feeling that even a failed barley wine wouldn’t deter this group from trying to brew another. (For the record, it was a delicious success.)
“I produced my first batch, using a recipe from John Palmer’s How To Brew, in March 2007,” recalls Matt Cavers, who’s a full-time brewery assistant at Persephone. “It was miserable stuff. I boiled the specialty grains and extracted loads of astringent tannins from them. I fermented it way too hot, and as a result it tasted like bananas. Still, I drank every bottle, and my beer has only been getting better since.”
Trial and error, it seems, is part of the appeal. So too is pride in one’s own work, says Matt Thomson.
“Homebrewing is growing because it’s part of a natural reconnection to wanting to make things,” he says. “Making beer is satisfying, both in terms of process and product. It helps that most people love it, and certainly it helps that there are cost savings.
“But a really strong driving characteristic that I observe in homebrewers is wanting to be able to share something of value that they have made with a basic tool kit in their own kitchen, or backyard because they believe in it. It’s that sense of pride in something you’ve made on your own.”
Jeff Hay-Roe sees parallels in other crafts. “My wife Jacquie is more of a beer sampler than a beer drinker, but she can appreciate brewing because she’s a knitter,” he says. “Both have a long and rich history of making beautiful things from scratch.”
I’ll drink to that!
- The Gibsons Homebrewing Network is happy to welcome new members. For details, email Matt Thomson at mthomson@gmail.com
Beer’s good for you. My Dad told me so.
Nev Judd: Online and out there 