Category Archives: pub

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

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

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


Burrard Public House in Port Moody

Have you ever been to Port Moody? It’s at the end of the Barnet Highway and is directly across the water from Deep Cove. It’s a great place to live and play.

A few days ago I went to the Burrard Public House on St. John’s Street in Port Moody which opened at the tail end of November 2011. Formerly a hotel, the new owners have done a complete renovation to the interior, and I have to say it’s pretty nice. It’s a big place with large booths and lots of seating. I went on a Tuesday, but I’ve been following their Facebook page for a few months and driven past on weekends and it looks like they can put on a good party.

Cucumber Collins

I started off with a Cucumber Collins (Rochele is a cocktail girl, Scott is a beer man) and it was refreshing, but just a little too sweet. I tried my friend’s Mango Mojito, too, and I liked that a lot more. The mango was subtle, but it is there.

Fresh Flash Fried Potato Chips

I could not resist their Fresh Flash Fried Potato Chips. They were fun and tasty with cajun seasoning and an aoili sauce on the side. I resisted asking for ketchup, but it was very much a hybrid of potato chips and French fries. I am grateful that I had someone to share them with, because there is a lot in one order of these. For a main plate I ordered the Perogies, served with bacon, onions, and sour cream. It was good pub food, exactly what I was expecting.

Perogies with Bacon, Onions, and Sour Cream

I wish that it wasn’t a Tuesday, that I didn’t have to work the next day, and that I didn’t have to drive. They have a lot of drink specials throughout the week. They also have a patio, so I might be a regular there this summer. Let me know what you think! – Rochele

St. Patrick’s Day tips from WFLBC

I drink a lot of beer, this should be a secret to no one. Over the years I have learned many things about drinking beer and I would like to share my 2 most useful tips with you leading up to the drunkest day of the year.

Tip number one, bring a pen. St. Patrick’s day is a great day to flirt while you’re uninhibited and surrounded by people in a similar state so get some digits! You can also use your pen to give yourself a St. Patty’s tattoo. Make a mark on your arm for every drink you have. If you try really hard you arm will look like the prison cell wall of someone doing a dime for stealing cars.

Tip number two, forget the green food colouring, bring blue. Remember kindergarten? Blue and yellow make green! You use less because you’re making a colour instead of overpowering a colour. Most beer is yellow…ok? You may also notice that some a-hole businesses raise the price of green food colouring leading up to this glorious day. Buy blue and tell them to get stuffed.

You should really be drinking a stout though but I’ll let it slide, just this once.


Pumphouse Pub Longtable dinner with Anderson Valley Brewing Co.

Longtable dinners have to be my favorite thing about my partnership with Beerthirst. Multiple courses of food paired with craft beer from one of our great partners, this time it was Anderson Valley Brewing Co. from Boonville, California. This dinner was at The Pumphouse Pub in Richmond and was a 5 course affair with Anderson Valley’s owner/president Trey White in attendance all the way from Boonville.

Course 1 was deep fried oysters in a remoulade paired with Anderson Valley Boont ESB (Extra Special Bitter). The oysters were quite large and cooked very nicely, not greasy or rubbery and the remoulade was well seasoned, The ESB was a nice pairing with it’s bitterness offsetting the salt and breading of the oysters. Chef Daniela Iaci did a great job on the food and the pairings, as she always does.

Course 2 was an iceberg wedge salad with crumbled blue cheese, bacon and toasted hazelnuts. The iceberg wedge might have been a little too big given the amount of other things on the plate being a little less than needed but if you took a little of everything in a single bite it was awesome. The salad was paired with Anderson Valley Horse Tongue Wheat which was a great pairing with the blue cheese of the salad given the beers strong Brett character.

Course 3 was honey and IPA marinated salmon with spiced vegetable cous cous paired with Anderson Valley Hop Ottin’ IPA. The salmon was cooked perfectly as was the cous cous and the flavors of this dish were well balanced. The Hop Ottin’ IPA probably wouldn’t have been my first choice to pair with this dish but what do I know, it worked! The Hop Ottin’ IPA is a very well done west coast style IPA with great balance, I’m going to pick up a few of these for the beer fridge very soon.

Course 4 was spicy tangerine beef and fried rice paird with Anderson Valley Imperial IPA. Spice + IPA = happy Scott. There are 2 beer pairings that can’t miss, spicy food with IPA and sweet desserts with stout. The beef had a nice citrus kick from the tangerine and a slight heat. The Imperial IPA is also a west coast style IPA but this one is a hop monster. So good.

The fifth and final course was beignets with espresso pudding and stout syrup paired with Anderson Valley Barney Flats Oatmeal Stout. The beignets, which are deep fried dough sprinkled with confectioners sugar typical of New Orleans. were warm on the inside and slightly crisp on the outside. The pudding and stout syrup were very sweet on their own but dipping the beignets into them was great. The Oatmeal Stout was rich, chocolaty and dark, just the way I like my stouts. Unlike a lot of really great stouts this one checks in at a somewhat low 5.7abv which is good news for those who want to have more than one and carry on a normal conversation.

Check out to get in on the next longtable dinner, it’s a great time!


WFLBC approved Superbowl events!

The Superbowl is just around the corner and there are some great event’s happening all over Greater Vancouver where you can catch the game. I’m going to give you my top picks, hopefully you can make it out to one of them!

In Vancouver you can watch the game on 14 screens at Chef Dale Mackay’s beercentric restaurant, Ensemble Tap. They’re running 2 food + beer specials and one beer special for the game!

Also in Vancouver, O Lounge, the swanky bar attached to the Glowbal Collection’s Coast, is holding it’s 3rd annual O-Bowl. Enjoy the game on 2 big screen TV’s and a large projector in a more relaxed environment with drink specials and a special Superbowl themed menu. Society, another Glowbal Collection hot spot, is also having a Superbowl event. Check out all the details of the Superbowl Tailgate Party HERE!!

In beautiful South Surrey, Tap Restaurant which was recently featured on this blog, is having a pig roast!! There will be spit roast pigs, gourmet sliders and delicious snacks served all day long for $25! It’s first come first serve and it gets underway at 1:30! There will also be prizes, pass and kick competition at halftime and lots of drink specials and the game will be on a huge projection screen!

Fogg n’ Suds in Richmond sent me this little press release about their event “Fogg n’ Suds would like to invite all Vancouverites to our Fogg n’ Suds Ferkin Super Bowl Party. Our featured Ferkin is a dry hop pale ale from Russell’s. We will also be featuring West Coast IPA . Live tweets, 50/ 50 draws and trivia questions. Half price appys, Chilli Con Carne and our 10″ gourmet pizza. Don’t forget that CAMRA members get 15% off food and we also have a free shuttle service running to the Sky Train.” All that and a free trip to the Skytrain? Nice!

Also in Richmond at the Pumphouse Pub, Beerthirst is launching Two Beers Brewing in the Canadian market. Catch the game on multiple screens and enjoy some great craft beer from the newest brewery in Beerthirst’s portfolio!!

If you love great BBQ and epic craft beer then Hogshack Cookhouse in Steveston should be your Superbowl destination. Craft beer specials, 4 big screens, awesome food and great people! They’re also doing BBQ take-out platters for those of you who are watching the game at home. Supply is limited so if you want one, order it RIGHT NOW!!



Winter Cask Festival at Central City Brewing Co

Photo credit - Central City Brewing Co

Surrey’s own Central City Brewing Co is holding a cask festival Saturday January 28th!! Confirmed breweries are listed below. Get your tickets and join me and the rest of the Beerthirst gang as we sample special offerings from some of the best craft beer breweries both locally and from south of the border!

Central City Brewing Company
Parallel 49 Brewing
R & B Brewing
Granville Island Brewing
Mission Springs Brewing
Howe Sound Brewing
Russell Brewing
Dead Frog Brewing
Big Ridge Brewpub
Whistler Brewhouse
Steamworks Brewpub
Storm Brewing
Longwood Brewpub
Vancouver Island Brewing
Canoe Brewpub
Driftwood Brewing
Lighthouse Brewing
Spinnakers Brewpub
Swans Brewpub
Salt Spring Island Brewing
Tofino Brewing
Cannery Brewing
Moon Under Water Brewpub

Port Townsend Brewing (US)
Boundary Bay Brewing (US)
North Coast Brewing (US)
2 Beers Brewing (US)
Elysian Brewing (US)
Big Al Brewing (US)

I’ll see you there!!


The hottest wings in town…for real

A few weeks ago I decided kind of last minute that I wanted to catch the Canucks game at a pub. What pub you ask? Why Big Ridge Brewing Company of course! I’m a big fan of Big Ridge for a lot of reasons, good beer, good food and my latest discovery, the hottest wings I’ve had in a looooong time, maybe even the hottest wings I’ve ever had. The scary part is that they were “Level 4” and I’m pretty sure there’s a “Level 5″…

Executive Chef Charlie Yang is a wizard of spice, I sampled his level 1 hot sauce with an order of butter chicken which was fantastic. It adds a nice mild heat that lingers in the mouth but adds flavor to an already very good Indian dish. Charlie was actually born in Calcutta and says this is where he spice pallet comes from. We asked if he had anything hotter and he brought us a small sample of his level 3 on a spoon. It had amazing flavor with a hint of star anise and the heat was intense but bearable.

Many drinks later and after being called a few names by the girls sitting beside us at the bar my cousin Kurt and I decided to take Charlie up on his offer of level 4 wings. The level 4 isn’t a sauce, it’s a dry rub which is 70% Ghost Chili, the hottest (well, second hottest, apparently) pepper in the world. To put it in perspective a Jalapeno pepper is somewhere between 3,500–8,000 Scoville units (the scale by which spicy peppers are graded) and the Ghost Chili, also know as the Bhut Jolokia chili pepper, is between 855,000 and 1.5 million Scoville units…so for those keeping score that’s at the very least 106 times hotter than a Jalapeno pepper.

Kurt and I both ate 2 wings very quickly and one of our “encouagers” stepped up to the plate and ate one as well. The heat is intense right off the bat and intensifies quickly. I would say that it took about 10-15 minutes for the heat to start to fade. The crazy thing is I actually considered having another one because they were really good! The
thing about stuff this hot is the weird things it does to your body, you almost feel high or like you’ve drank 100 Red Bulls because your endorphin levels go WAY up, and of course there’s the sweaty head thing…magnified by my Skinheadia (Folicular impairment).

Next time you go to Big Ridge make sure you sit at the bar, ask if Charlie is there and get some hot sauce on the side of whatever you’re eating, it’s all awesome. Just make sure you know what you’re doing when the shots come out and people start egging you on to try level 4, it hurts, but it hurts so good.