When winter blankets Prince George in snow, this northern British Columbia gem transforms into a frosty haven of seasonal activities and cozy retreats. From pristine Nordic ski trails that wind through frosted forests to challenging mountain slopes blanketed in legendary powder, the region’s winter playground beckons thrill-seekers of all levels. Or, if cold isn’t your thing, explore some unique and fun indoor options. After conquering the trails or carving through fresh snow, adventurers can retreat to the city’s burgeoning craft brewery scene, where locally-crafted beers and spirits provide the perfect way to warm up and swap stories from the day’s exploits. This unique combination of world-class outdoor recreation and exceptional craft beverage culture makes Prince George a standout winter destination in northern British Columbia.

Here are six must-try experiences to make the most of your winter visit.

Hit the Slopes at Powder King Mountain
For those willing to venture a bit further, Powder King Mountain Resort is a two-hour drive from Prince George. Known for its incredible powder conditions, it’s a dream destination for skiers and snowboarders looking for an unforgettable day on the mountain.

Glide Through Caledonia Nordic Ski Club
Prince George is home to one of Canada’s premier destinations for cross-country skiing and snowshoeing. The Caledonia Nordic Ski Club boasts an extensive trail network that offers options for both beginners and pros, all while showcasing the stunning northern landscape.

Scale New Heights at OVERhang
For a unique indoor activity, head to OVERhang for some climbing fun. This modern climbing facility welcomes climbers of all skill levels, making it a must-do activity for couples, families, or solo adventurers.

Skate Under the Sky at the Oval
The Prince George Outdoor Ice Oval offers a magical winter skating experience. This beautifully maintained rink provides a picturesque setting for skaters of all skill levels, whether you’re gliding for fun or honing your technique under the crisp northern sky.

Cheer on the Cougars!
Feel the energy of a live hockey game by catching the Prince George Cougars in action. Join local fans cheering on the home team while experiencing a quintessential Canadian winter experience.

Sip and Savour Local Craft Beverages
After a day of exploring, warm up with Prince George’s thriving craft beverage scene.

• Trench Brewing & Distilling: Cozy up with their delicious food menu, lively events, and a welcoming atmosphere.
• CrossRoads Tap & Kitchen: Pouring all the same CrossRoads beers you know and love, but with a new, mouthwatering food menu.
• Deadfall Brewing Company: Discover award-winning beers, including the 2023 Canada Beer Cup winner!  Enjoy live music, games, and more in this relaxed setting.

From thrilling outdoor adventures to savouring the flavours of its vibrant craft scene, Prince George delivers endless opportunities to make the most of winter. Whether you’re a lifelong local or visiting for the first time, this northern BC gem promises to create unforgettable memories for everyone.

The post Discover Prince George: Your Ultimate Winter Destination appeared first on The BC Ale Trail.

What initially started as a hobby among three men became the westernmost craft brewery in Canada and a community gathering place, all within a space affectionately called “the bunker” by the head brewer.

Over 10 years ago, James Witzke, Kent Orton, and Craig Outhet (the brewer) transformed a former neglected construction shop in the Cow Bay district into a tasting room with an ocean view. That is, when you finally emerge from the dark, windowless space, you’re immediately swallowed by a blinding sun melting into the North Pacific Ocean — or, more likely, an onslaught of rain. Their little “bunker” was an immediate hit. The Wheelhouse Brewing Company opened the night before Christmas Eve 2013, serving bottles and growlers of Gillnetter Golden Ale, only to run dry two hours later. The city was thirsty, and it wasn’t just for the beer.

Since then, the Wheelhouse has become so much more than just a brewery. Ask anyone who moved to Prince Rupert on their own without knowing a soul how they met new friends, or a life partner, or learned about which trails to hike, or what local events they must check out. Each year, the business grew within its tight space. It added rotating taps of new beers, a wider bar, floor-to-ceiling art, more nautical knickknacks, a spot for bands to play, and eventually, a deck to enjoy those coastal sunsets that resemble scenes from a Roy Henry Vickers gallery. With each visit, community members and visitors formed enough memories to inspire a multi-season sitcom. 

One memory that stands out is the bell that hung next to the bar. The patron who rang it was beholden to purchase a drink for everyone on site. Those nights were a rare treat. 

With all the brewery’s success, an opportunity came up that had the owners questioning the future of their business. The City of Prince Rupert was looking for a tenant to move into the dilapidated CN railway station on the waterfront. The City had $5 million in grant funding and a dividend from its Legacy fund to renovate what had once been the final terminal stop for the Canadian National Railway on the Pacific North Coast, which had been shuttered since the early ‘90s. It was another diamond in the rough beckoning to have its walls filled with the yeasty scent of beer and the chatter of customers.

“We had had to decide which fork in the road we wanted to take,” Craig said. “There were six spreadsheets going and a lot of heavy conversations between the founders.”

They toured what was left of the building. When asked what his first impressions were, Craig described it as “pigeony.” They held their phones up as flashlights as pigeons whipped by their heads. But, the bones were good. 

“You could see the brickwork under the arches. It’s one of the only brick buildings in Prince Rupert, and it was easy to see there was lots of opportunity,” he said.

So they took it, and with that decision, they’re stepping into a century’s worth of history. There are 150 designated heritage railway stations in Canada — and this is one of them. Located on unceded Coast Ts’msyen land, the 7,200-square foot CN Station was initially completed with a timber-trestle pedestrian overpass above the railway when it opened to the public in July 1922. It served for the next 70 years.

Flash forward to 2021: the City hired a heritage consultant to develop a conservation plan. Having previously worked on the historic North Pacific Cannery in Port Edward, Donald Luxton highlighted one of the most interesting stories about the building construction: it was designed by Winnipeg architects, and made with Tyndall stone quarried in Manitoba and brick from Claybank, Saskatchewan. 

“Of course, the materials were sent by rail, so the building was essentially sent from the Prairies,” Donald said. “There is nothing else quite like it in B.C.”

The Wheelhouse owners worked with the architectural designers from the ground up to purpose-build their new operation. However, construction was hampered during the COVID-19 pandemic when supply chains were challenged, and then the war in Ukraine added complications. For example, the HVAC units they had ordered from Kyiv were pushed back 10 months. 

Preparation for the move has been another adventure. Craig said he brewed through the winter like it was the summer, running his tanks at max capacity for the first three months of 2023.

“We brewed our last batch of beer in mid-April. I was only hoping to be down three weeks, but I’m ever the optimist,” he said. 

It’s now June, and they’re in the thick of the summer season with unseasonably hotter-than-normal temperatures and cruise ships calling to the harbour. 

But it has been worth the wait. There’s a new sunroom on the second story, with 270 degrees of glass facing southwest toward the ocean. They’ve installed a fireplace for the Rupert rainy days where there is seating for 40-50 people and a service bar. Also, on the upper level, they have a large event room for tours and special occasions. The main floor hosts a larger bar and room for a full production area. This is a big deal for Craig, who in the past has had to turn his public area into the production space for canning on the two days they were closed.

“Now we have the room to do all the production in one area. We can shave four weeks off one tank. It’s about 20 more batches in one year. Not having to set up and tear down the canning machine will help,” he said with enthusiasm.

There’s another big change. They are going to be serving food, and not just pickled eggs or salmon jerky. They ordered a pizza oven from Italy and will soon be serving up pies with pints, along with breathtaking views of the water. For residents who have limited waterfront access, this is a boon for the community. The CN railway station renovation is only the beginning. The City has grand designs for a renewed waterfront experience for locals and tourists. There are plans to turn it into a marine transportation hub for outlying villages, a more picturesque ferry station to the airport, and a new marina. 

“We are the cornerstone of all that. That feels pretty great that the City of Prince Rupert, and the public, values that a local business should go in there and not just some chain. Ten years in, and people recognize that we value community success,” Craig said. 

Outhet admits he’s a bit nervous about becoming a restaurant. To support the transition, they’ve brought in Nadia Halward of the beloved Mucho Gusto Catering as a consultant.

“We’re bringing in the right people to help us with that, so I’m super confident that this is going over like gangbusters,” he said.

The move is all very exciting, but many locals worry that they’re also losing the iconic cozy, grungy, and salty ambiance the “bunker” created for them over a decade’s worth of hangouts in Cow Bay. There’s something romantic about the original space that has had a lot of folks approaching Craig with near tears in their eyes, wanting the Wheelhouse to stay in some capacity. 

“What we usually tell people is that the beer’s not changing, current staff are coming, it’s the same company, same values, same work culture. We’re just going to have a place with windows. We’re confident we can carry over the correct vibe and even improve on it,” he said.

In mid-June, they will open their massive wooden nine-foot doors to the public. When you visit, look for the bell, and ring it if you dare. There are many more memories ready to be had in this century-old rail station turned brew-pub pizzeria by the water. 

The post The Beginning of a New Era in Prince Rupert appeared first on The BC Ale Trail.

We asked the folks at Deadfall Brewing to tell us a bit about their brewery — and to also let us know how they like to eat a peach. Because, you know, the beer has peaches in it.

1. What’s the story behind the name of your brewery?

We are biology nerds that were opening a brewery in a forestry town and we wanted something that captured that. Not only does deadfall make great firewood, it creates habitat for all sorts of wildlife.

2. What sets your brewery apart from others in BC?

I think it’s our backgrounds. Three of the four owners have PhDs in biology, including microbiology! You can see that scientific training in the beer. We’re also tiny (30-person taproom) so we are super intimate: if you visit, it’s likely that your pints will be poured by the owners.

3. How do you interact with your local community?

We are new so are still building these relationships… but we have already supported and hosted a meeting of the BC Community Bat Program!

4. Are there any unique challenges to brewing in your area/region?

Shipping and logistics. As a start-up, money is tight and fuel surcharges are rough! Also, the craft beer scene in Prince George is still pretty new (~5 years) so we are still doing a lot of education about craft beer and beer styles.

5. What did you bring to this collaboration (a unique ingredient, idea, technique?) or what does it mean to you to be part of this collaboration?

We’ve only been open four months so being included in this was HUGE for us and we are incredibly humbled and honoured.

6. What was your favourite part of the Brew Day?

Meeting everyone and geeking out about beer.

In a lake or over the sink!

The post EXPLORE BC Brewery Snapshot: Deadfall Brewing appeared first on The BC Ale Trail.

August in BC is beautiful. With pandemic restrictions declining and air travel nightmares all over the news, my family was looking for a late summer holiday that wouldn’t break the bank and didn’t require a plane. A road trip to regions unknown here in our own province seemed the perfect option.

Mountainview Brewing – Hope 

My husband’s Tetris-level packing skills were needed to get all our gear into our car with enough room to spare for our two kids and our 100-pound dog, Cooper. Our first day of driving took us from our home in south Surrey down Highway 1 through Hope and into the Fraser Canyon, then up past 100 Mile House until we reached our first night’s accommodation. Mountainview Brewing in Hope was new to us, so it became our first brewery stop.

Adam and Danielle Keil opened Hope’s first craft brewery during the first year of the pandemic–not an easy task. The small town of Hope, tucked in under the mountains’ shadows and bordering the Fraser River, is a rest stop for thousands of travellers each year, as well as a destination for outdoors enthusiasts. A craft brewery in town was past due. Located along Old Hope Princeton Way, just a quick detour off the highway, Mountainview Brewing is in an ideal location as well.

As we enjoyed our flights, a pool table provided entertainment for our 12- and 14-year old after they finished their kombucha (I always like to see quality non-alcoholic options in a brewery). I was intrigued by the light and tasty Dragon’s Back Caribbean stout, a summer beer named after the local Dragon’s Back hiking trail, but my favourites were the Green Hearts Young IPA and the Lost in the Woods Spruce Tip Pale Ale–both representative of this mountainous region.

Mountainview Brewing can be found on the Fraser Valley Ale Trail.

Fox Mountain Brewing – Williams Lake

There was a long stretch of beautiful landscape — hills, canyons, rivers–between Hope and our next brewery. By the time we arrived in Williams Lake, we were ready for some refreshments at Fox Mountain Brewing Co. Owner and head brewer Dave Reedman joined us on their patio for a chat about being the first brewery owner in the region.

Reedman recounted his path to brewery ownership and how his love of homebrewing spurred a desire to learn more. He eventually completed formal training at Brewlab in England before returning to Williams Lake, where he knew that the popular annual beer festival had fertilized a rapidly growing craft beer community. When Fox Mountain opened its doors in 2020, Reedman had envisioned a quiet, small event. Instead, he laughed, “We were slammed! There were people lined up down the front of the building.” 

Reedman took me through his brewhouse where his 6-tank system was housed and his young son was cleaning bottles for a bit of extra money. He values all the help he can get; it’s just Reedman and one assistant running the brewing side, although he has a great front of house staff and kitchen. We chatted about the beers that were the most popular locally: the pilsner and their Hillbilly Blond–both light and refreshing traditional styles that resonate with the city’s rural character.  

My husband and I ended up trying all the beers available–not a difficult task after a long day of travelling. My favourites were the Godspeed IPA and the Bluebird Saison. I’m a sucker for a good saison and this one delighted — full-bodied with coriander and citrus notes. Their popular Pump Track Hazy IPA was also excellent, with lots of mango and pineapple flavours.

Unfortunately, most southern residents of BC will have to travel if they want to sample some of Fox Mountain’s beers. While they do distribute as far south as Kamloops, the tasting room and local clientele take priority over distribution. “Right now we’re in ‘keep up’ mode!” says Reedman. Being popular is a good problem to have, but it does end up resulting in a lot of work for the small team at Fox Mountain. 

Fox Mountain Brewing can be found on the Northeast BC Ale Trail.

Deadfall Brewing – Prince George

The next day, we made our way up past Quesnel (stopping at Barkerville and Barkerville Brewing) to Deadfall Brewing, the newest craft brewery in Prince George. 

A friendly dog was guarding the entrance when I arrived since canine friends are welcome in the tasting room. In fact, everyone is welcome. When co-owner Brandon Baerwald, his wife Erin, and their two friends established Deadfall, inclusivity was a number one priority.  And you see this inclusivity in things like the accessibility of the tasting room itself and the free hygiene products in the bathrooms. 

The brewery was cool in the heat of the day, with beautiful images of flora and fauna on the walls. At the bar, the forest-green backsplash behind the handmade driftwood tap handles made me think of BC’s woodlands — a cherished feature of Prince George, where hiking, hunting, and forestry are economic drivers.

The Baerwalds are both science professors at UNBC, so it’s unsurprising that they found inspiration in the vibrant natural environment of Prince George. Nature’s ability to create life from death became a theme of the brewery. Even beer’s key ingredient — yeast — dies and comes back to life. This concept became the brewery’s theme.

“It’s beauty, but it’s dark,” says Brandon.

Graphic designer Skyler Punnett used this concept to design the brewery’s logo. The death’s hand reaching holding the stem of a large mushroom represents nature’s constant movement between death and life.

While Baerwald doesn’t possess a brewing certification, he did have plenty of professional brewing experience before opening Deadfall. He’s currently the only brewer, as well as the packager, deliverer, and front of house guy, and he likes it that way.

“Quality control!” he told me.

His perfectionism means that the beer is indeed high quality, but he admits he has to work hard to ensure that. Deadfall’s motto is “Brew no wrong,” and Baerwald follows his own advice. The tap list on that day included a Kölsch, a brown ale, a west coast IPA, a session ale, and a watermelon gose, and I thoroughly enjoyed each one. Baerwald’s choice to offer a Kölsch rather than a Pilsner or other light lager was unusual, but customers are receptive — the Kölsch is one of his top sellers. The watermelon gose, he said with a shrug, was almost out and he didn’t think he’d make it again. But half an hour later, I watched a customer buy two flats of it. It seems the Baerwalds may have to brew more beer than they bargained for — not a bad problem to have for a new brewery!

Deadfall Brewing can be found on the Northwest BC Ale Trail.

Ursa Minor Brewing — Burns Lake

The destination for our BC journey was Ursa Minor Brewing, located on Little Bear Ranch on the shores of Ootsa Lake. After a three-hour drive west from Prince George, a 15-minute ferry ride, and another hour of driving through dirt roads with no cell reception (we had to keep an eye out for “Brewery” signs along the road), we eventually saw the big red sign welcoming us to Ursa Minor Brewing.

We weren’t just there to visit the brewery though. Ursa Minor is part of Little Bear Ranch, a large property first purchased in the 1950s by the parents of Nathan Nicholas, who currently owns and runs the ranch with his wife Gwyn. His mother, Leona, still lives there in her own house and has some great stories that shouldn’t be missed if you visit. Over the years, the family has built barns, fields, houses, and cabins — and one of those cabins is now available as a holiday rental for those who need a break from traffic, noise, and all internet contact. The little red cabin is located maybe 100 feet from the lakeshore and is just a minute’s walk to Nathan and Gwyn’s log home and the brewery. Although it was built in the 1960s, the cabin’s plumbing and electricity have been updated and a solar power system now supplies hot water. 

But the cabin doesn’t feel modern; it’s like you’ve stepped back in time into the warm embrace of your grandparents’ home.

Real 1960s artefacts add detail to the cabin’s interior, from a tiny 1960s bottle of Pine-Sol to an old jar of Pond’s Cold Cream to the teal vintage refrigerator. Two cosy beds in the front sunroom area facing the lake plus a pull-out bed in the living room allowed the four of us to sleep very comfortably. 

Our two days and three nights on the ranch were spent swimming, paddling around in our inflatable dinghy and kayak, fishing from the shore in front of our cabin (with great success!), and exploring the property. We enjoyed giving the friendly pig, Wilson, spent grain snacks (follow him on Instagram @willythebrewpig), and the horses, donkeys, and farm dogs received many pets each time we passed them. Evenings were spent sitting outside the cabin by our bonfire and staring up at an astoundingly clear night sky. The silence was deep, and, to my suburban children who are used to constant noise, even unnerving. It is truly a space for contemplation. 

Ursa Minor Brewing was, of course, a central element of our stay, and we returned multiple times, trekking through the grass alongside the lake from our cabin to reach the little tasting room. Nathan doesn’t grow his own hops or barley, but he sources as many ingredients from his land as he can, like rhubarb, haskap berries, and juniper. His training as a chef is revealed in some of his creative brewing choices, as well as the weekly dinner he and Gwyn serve up to guests.

Some of my favourite brews at Ursa Minor were the Siberian Express Haskap Saison, the Ootsa Pogo Double IPA, and the Pigs Eye Rye Ale. Before we left, Nathan added one more beer to the list, which I thoroughly enjoyed: a soured version of a double IPA, a beer that was initially the product of yeast going off track, but which became popular with customers. And non-drinkers aren’t left out; homemade spruce tip iced tea and rhubarb soda were two of the non-alcoholic offerings available that weekend, and both were delicious — our kids preferred them to pop which is high praise!

Nathan and Gwyn are welcoming hosts who have cultivated a sustainable, simple, and family-oriented way of life on their property. We felt like family when we arrived, and we truly enjoyed our conversations with them as we learned about the history of the ranch. It was also a special time for the four of us as a family. Detached from our phones, laptops, school, and work, we could reconnect over good drinks and good food (including our fresh-caught trout from the lake). 

Ursa Minor Brewing can be found on the Northwest BC Ale Trail.

Lillooet Brewing – Lillooet

We regretted having to leave Little Bear Ranch on our third day, but we felt refreshed as we began our journey home back through Prince George and then south. While we couldn’t visit Prince George’s other craft breweries, Trench Brewing & Distilling and CrossRoads Brewing & Distillery, due to a staff event being held that day, we did have a tasty pint of the 1000 Peaks Blood Orange Witbier from Trench and the Fast Lane IPA from Crossroads while enjoying pizza at Betulla Burning. 

Our travels eventually took us down past Hat Creek Ranch (formerly owned by one of Vancouver’s first brewery owners, Charles Doering) through the Duffy Lake road and finally into the Fraser Canyon and to Lillooet. Here, we took a break to get a sneak peek at the soon-to-be-opened Lillooet Brewing Co, which is perched on a hill with a stunning view of the Fraser River below. 

Lillooet Brewing is the brainchild of Sam Quinlan, founder of HOOH Hops, and Sacha Bordas, brewer and builder. They finalized their purchase of the property — previously a local feed store — in March 2020, just before the pandemic crashed into their plans. However, over the past two years, they’ve worked consistently to establish their brewery’s brand, its values, and its core lineup of beers, so they now feel well positioned for a strong opening in early fall 2022.

Lillooet Brewing’s priorities are clear: environmental sustainability, local ingredients, and wildlife conservation. The brewery recycles water and does its own canning, and its recipes use as much locally produced hops and barley as possible. Both Quinlan and Bordas are outdoorsmen and enthusiastic about how the rural nature of Lillooet brings so many opportunities for encountering wildlife. Their beers reflect this enthusiasm, with each one named after a local species. The first two beers are the Western Screech Owl Hazy Pale Ale and the Mule Deer Lager.

Using a grant from Northern Development, the brewery partnered with the Lillooet Naturalist Society in a project called Lillooet Wild that provides educational resources on various local species, resources that will be linked to QR codes on the beer labels. Additionally, the tasting room will feature images of local wildlife by local artists and photographers, and more partnerships with other wildlife groups are in the works.

“I think of this [the brewery] like a National Park headquarters,” laughed Quinlan. 

The 12-tap tasting room will be accompanied by an outdoor full-service patio area and a picnic area licensed for liquor. So if you have dogs or kids that need some room, you can buy a six-pack from the tasting room and walk over to the picnic spot, where native plant species accompany the beautiful view of the river. More plans are in the works for Lillooet Brewing, such as producing certified organic beers and working with local barley farmers, but they’re well on their way to become one of Lillooet’s popular spots for tourists and locals alike — and of course, all animal lovers. 

Lillooet Brewing is not on the BC Ale Trail yet — but we hope to add it soon!

Returning Home

Our final quick stop was at the Beer Farmers in Pemberton, another brewery that prioritizes local and organic ingredients. Both dog- and family-friendly, and with some sheep on site and great views of the surrounding mountains, Beer Farmers is always worth a stop if you’re passing through Pemberton. It is mostly outdoors, though, so plan for the weather!

We returned to south Surrey with many new beers to add to our fridge and many more family memories. Now to plan our next BC road trip — there’s lots more to see (and drink) in this province.

The post A BC Beer Hunt: Roadtripping Up North to Ursa Minor Brewing appeared first on The BC Ale Trail.

‘Ale Trails’ is a doc style mini-series looking at the intersection between mountain biking and local craft breweries, and how both work to support and enhance their community.

Join us, as we explore the wilds of Northern BC, showcasing the uniqueness of Prince George, Terrace and Smithers, and meeting the proud, passionate locals who call these tight-knit communities home.

Prince George. The largest city in Northern BC has a blossoming craft beer and mountain bike scene. Between its three breweries, Trench Brewing and Distilling, Deadfall Brewing, and CrossRoads Brewing and Distilling, and the constantly expanding Pidherny trail network, there’s enough variety to keep any seasoned rider and craft beer aficionado occupied.

Smithers, nestled in the Bulkley Valley, is driven by a passionate population. Its trail system, grown from hardcore locals in the ’90s has evolved into a modern network of sustainable all-mountain trails. Its breweries, Smithers Brewing Company and Bulkley Valley Brewing, will greet you with the warm atmosphere of the North, and flavours to keep your thirst well and truly quenched.

Terrace has a history of being a very technical location but, over recent years, has utilized grants to expand and create new, mixed ability trails that allow every ability of rider to have fun. Home to Sherwood Mountain Brewhouse, the Terrace craft beer scene brings a variety of beer styles and flavours into what has typically been a very Lager-based town.

‘Ale Trails’ is a collaboration between Mountain Biking BC and the BC Ale Trail, and produced by adventure filmmakers, Ben Haggar and Mike Gamble / Cold Salt Collective.

ALWAYS DRINK RESPONSIBLY

Members of the BC Ale Trail are committed to ensuring their beers are promoted and enjoyed responsibly, by those adults who choose to consume them, for the continued prosperity of the craft beer industry in British Columbia. No one should drink alcohol, even in moderation, before operating a motor vehicle or engaging in other activities that involve attention and skill or physical risk.

The post Mountain Biking and Craft Beer: Northwest BC appeared first on The BC Ale Trail.

Legend says that, once you drink from the Peace River, you will always return.

If it was true 10,000 years ago for the Dane-Zaa people, then it is certainly true today for the free-spirited adventurers still drawn to its fertile northern frontier — and Fort St. John breweries.

In the northeast of British Columbia and panhandle of the western Canadian prairies, the Peace River cuts through the Rocky Mountain trench. It meanders east through gold-green hills of Fort St. John en route to Alberta and up towards the Arctic. Glacier-fed with little to filter, its waters are used by two emerging B.C. brewmasters to craft distinct flavours that reflect the region’s abundance.

Meet the Breweries of Fort St. John: Beard’s Brewing and Mighty Peace Brewing

Both of these Fort St. Johns breweries are a stone’s throw off the world-famous Alaska Highway. They’ve also sown a quickly evolving craft beer revolution there over the last four years.

For Stephen Beard, owner of Bear Brewing and a firefighter by trade, his journey to opening the city’s first brewery started with a home brewing kit his wife Amy gifted him for Christmas. Eight months later he was purchasing a third-hand brewhouse from Rossland, B.C., and serving his first pours to the public in 2017.

Mighty Peace Brewing owner Zach Mirosevic arrived a year later. He was a transplant from Kamloops where he went to school and first worked at Red Collar Brewing before moving north to help to establish Mighty Peace in 2018.

In their own ways, both took a reserved approach to introducing the concept of craft to the masses where beer from the big international breweries still reigns as king. They started with light ales, pilsners, and IPAs with significantly less hop. Now, they’re regularly releasing seasonal radlers, fruity sours and saisons, and keeping seasonal dark beers on tap year-round.

“One of the best parts is how many people from the Lower Mainland — from these large communities that have had craft beer for quite a while — fall in love with our northeast beer,” says Beard.

“We have a lot of people from Site C who will exclusively drink our beer simply because they love the flavours; they love that we have so many recipes.”

“In the north we have had to adjust in a way that lots of craft breweries haven’t. We have two pilsners, we now have three lagers, we have all these ales. We’re just trying to figure out what does our region likes to drink. The remarkable part, honestly, is that we have a lot of people who like what I consider one-offs, and want that beer made over and over again.”

“We have so many customers that are demanding that all four of our IPAs constantly get made, that all of our lagers constantly get made, and they’re excited to see what’s to come,” Beard says. “And to be honest so am I.”

Three blocks north at Mighty Peace, Mirosevic couldn’t go off the rails right off the bat, launching the brewery’s signature Peace Gold before becoming brasher with his styles as of late.

“I had to build a model where you got to draw in the crowd firs so light beers, golden ales, pilsners. Then I started our IPA off being a little less hoppy, more palatable,” Mirosevic says. “But as things have grown in the last two years, and especially during COVID, people are starting to go outside their comfort zone. That’s been a good sign. When you start seeing that running this brewery, and as someone that enjoys going outside their comfort zone, pushing the envelope out in nature, it gives me a little bit of hope. People are willing to try new things. It can open up new ideas.”

Mighty Peace just released its Super Neat saison, in time for the May long weekend, made with a blend of locally sourced indigenous haskap berries and black currants that Mirosevic says make for a nice dry, tart berry beer.

“We did a small batch last year, and scaled up. It was such a huge hit,” Mirosevic says.

“Since I’m not from here, I don’t know how to perceive the public sometimes. When I come out with something like that and I see a huge reception that’s really nice to know that I can just scale up those kinds of brews.”

Beard has had to scale up his Black Beard recipe, a malty, creamy milk chocolate oatmeal stout, and keep it brewing in his kettles, flowing from his taps and filling up cans.

“When I created the Black Beard recipe I thought it would be a seasonal winter beer, yet with the flavours of chocolate and coffee, and the slightly sweet finish, women in particular, but men as well, didn’t know beer could taste like that,” Beard says. “Until you allow it to pass their mouth and to reach their tongue, they actually realize, wow, beer is actually more about just getting drunk. It can be a food experience. It can be a new experience. We’re really seeing a massive shift where we have regulars that are here every day, every week, every month that want to try what’s next, what’s new, what do you have coming for flavour.”

Mirosevic has a similar recipe in the Mighty Peace Breakfast Porter, made with locally-roasted Peruvian coffee beans.

“It’s very nice to blend in with a porter because it’s not overbearing and it’s just there for subtlety. But it will also add a little bit of a caffeine kick. I added chocolate to that, too, and it makes for a real nice porter,” he says.

Kegs of Mighty Peace’s cherry kolsch and guava and mango ale run out faster than you can fill a growler, and a Dry Hopped Hazy Sour is the last of the brewery’s pilot sour series this spring,

Both Beard and Mirosevic have their eye on sustainability, using B.C. grown grain and hops paired with whatever local ingredients they can find and forage. Both use Mackay Farms down the highway in Taylor for honey — raw and unpasteurized straight from the hive, which sweetens the Apricot Buzz and Belgian saison at Mighty Peace, and the signature Bee Sting Lager and new Honey IPL at Beard’s.

In return, Beard sends his spent grain back to the farm so it can be fed to their pigs, ensuring zero waste. Beard is also working with local farmers and hopes he’ll have a first locally-grown batch of hops to use next summer.

“They take three years for the roots to establish before you get a viable crop so they’re about two years in,” Beard says. “Simply because I’m from here, I want locals supporting locals … It’s really the whole basis of my business.”

Mirosevic hopes that one day, market demand will be there for local farmers to be able to supply the breweries with locally malted grain.

“Crafting good raw materials and crafting good beer is not easy. Any one of us can brew beer, grow hops, probably not malt, but grow barley. But to me, it’s only sustainable if there’s real care and nurture into it,” he says.

In 2019, the two helped to co-organize Fort St. John’s first craft beer festival, selling out the city’s historic Lido Theatre and introducing hundreds not only to their brands, but to other breweries from across Northern B.C. For Mirosevic, who was still new to Fort St. John at the time, the festival helped him and his partner settle into the community.

With Mighty Peace located a block away from Fort St. John’s redeveloped Centennial Park, which includes a brand new bandstand and market plaza, Mirosevic hopes the park may one day soon play host to its sequel.

“I met all my really good friends here,” he says. “You meet people in the same space with the same interests.”

Beard says he’s seen an explosion of interest at local liquor stores ever since, where breweries such as Trench and Crossroads from Prince George, and Barkerville from Quesnel, are now common on the shelves.

And soon these two Peace Country breweries will be joined by a third: the Post & Row Taphouse in Dawson Creek recently announced its plans to add a brewery to its facility.

Post & Row takes its name from two Dawson Creek landmarks: a historic row of grain elevators turned art gallery and railway museum, and the Mile 0 Post marking the start of the Alaska Highway. The taphouse hopes to open its brewery by the end of this year, or in early 2022. They have also collaborated with Mighty Peace on the new Post Voyage ESB, a classic English-style bitter ale with citrus-stone fruit and spice flavourings, and toffee malt profile.

“We were very excited, very willing to go for it,” says manager Jenifer Helboe. “We want beer out there. We didn’t want to keep waiting. It is a limited release, so we’re trying to convince them to keep it brewing, and maybe even help us out and let us bring it on to our brewery.”

Adds Mirosevic, “We were thinking about roots and the Peace as it once was, and the spirit of trying something new, and innovating and discovering. These guys genuinely want to learn. It was fun for me, for the first time in my career to just share the knowledge,” he says. “We’ll do it once a year. They’ll come up here, we’ll brew it again. It will be this hangout session and collaboration of the Peace — seeing the Peace in a cool way, in an entrepreneurial, free-spirited way.”

Until the brewery opens, the taphouse continues to build its brand in the community, fundraising this month to help a local school build a wheelchair-accessible playground. If public health restrictions allow, Helboe hopes she can hold events this summer to preview plans for the new brewery to the public, and continue enticing customers to come out and try new beers.

“We have already been busier than we imagined,” she says. “We already have people coming from Grande Prairie and Fort St. John that come down, so I think with the brewery it will just grow.”

“The craft beer revolution, even though we were probably five or ten years behind the rest of the province, has finally reached the northeast,” says Stephen Beard. “I’m excited for that.”

Fort St. John was recently added to the eastern leg of the NORTHERN BC ALE TRAIL and you will now find them in the BC Ale Trail mobile app.

Explore BC NOW

BC has now entered Step 2 of BC’s Restart Plan; travel throughout the province is now encouraged. It’s time to #exploreBCnow as #newexperiencesarebrewing. Book your summer getaway now (at exploreBC.com) and let the BC Ale Trail be your guide for your next Ale-venture. Travel safely and responsibly this summer. For those outside of British Columbia – we look forward to welcoming you soon.

BC’s breweries are strictly adhering to recommended COVID-19 safety protocols to keep both guests and staff safe. They are ready to welcome you for on-site patio tasting, with limited capacity indoors, or to pick up your favourites to go.

Please remember to be a Considerate Craft Beer Consumer. Let us each do our part now, so we can explore BC again, soon. We’re all in this together.

New Experiences are Brewing Nearby!

The post Fort St. John’s Breweries Are Flowing Like the Peace River appeared first on The BC Ale Trail.

Founded in 2015, the Kiwanis AleFest is a volunteer-run fundraiser organized by Kiwanis Prince George as an annual signature event to support local children charities and Ronald McDonald House. It typically takes place in Prince George in January each year and has grown to be one of B.C.’s most highly anticipated annual beer events.

The annual event usually includes two beer festival nights along with brewmaster dinners and cask events. Tickets sell out in minutes, according to festival organizer Jamie Cunningham, a volunteer with Kiwanis Prince George. And it’s all for a good cause — AleFest brings in about $70,000 for the Ronald McDonald House and other local charities.

Proceeds from an exclusive 8-pack will go to charities

This year, they’re bringing the festival to your living room and raising money for local charities by donating the proceeds from an all-new 8-pack, which includes one beer each from 8 Northern BC breweries.

“It was apparent by spring 2020 that we were not going to be able to host Kiwanis Alefest in 2021,” said AleFest organizer Jamie Cunningham. “However, we felt collectively that if there was a time that the breweries needed a little extra attention and people needed a little bit more happiness, it was this year. This project has been so much fun to plan, and the cherry on the top is that all the proceeds go to the Ronald McDonald House BC and Yukon, and charities that support kids and families in the North.”

Cunningham said she travelled across northern BC last summer.

“I visited every brewery and sat down with them to pitch the idea,” she said. Cunningham asked them all to produce a unique beer for inclusion in a special 8-pack of cans. 

For Craig Outhet, brewmaster at Wheelhouse Brewing in Prince Rupert, it was a no-brainer. “Wheelhouse Brewing has participated in the Kiwanis Ale Fest in Prince George every year since it started in 2015. It’s a joy to attend this well-run festival,” Outhet said. 

“Wheelhouse Brewing is happy to give back and support the Prince George Kiwanis charity by participating in the 8-pack super pack!” 

These limited-edition, never-before-canned beers will be available for sale at breweries and liquor stores throughout Northern and Interior BC beginning on Friday, January 29, 2021. 

The 8-pack includes one beer each from the following breweries (listed in geographical order from west to east):

• Wheelhouse Brewing (Prince Rupert) 
• Sherwood Mountain Brewhouse (Terrace) 
• Smithers Brewing (Smithers)
• Trench Brewing & Distilling (Prince George)
• CrossRoads Brewing & Distillery (Prince George)
• Barkerville Brewing (Quesnel) 
• Three Ranges Brewing (Valemount) 
• Mighty Peace Brewing (Fort St John) in collaboration with Iron Road Brewing (Kamloops) and Smithers Brewing (Smithers)

For info on the beers check out these two Instagram videos featuring tastings with the brewers themselves:

 

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A post shared by Kiwanis AleFest (@kiwanisalefest)

 

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A post shared by Kiwanis AleFest (@kiwanisalefest)

Virtual Events

The BC Ale Trail’s Virtual Hoppy Hour will showcase the beers on Thursday, January 28 at 6:00pm on Instagram, followed by a Virtual Tasting of all eight brews on Friday, January 29 at 7:00pm, co-hosted by Aaron Johnson, the Cascadian Beer Podcaster, and me.

Kiwanis AleFest Prize Pack

It’s been a tough year for everyone in Prince George, and Kiwanis wants to support the city’s great local restaurants – many of whom have supported Kiwanis AleFest since the beginning. In addition to buying the 8-pack, Kiwanis is encouraging folks to #SupportPG with a chance to win a Kiwanis AleFest prize pack. For information on how to enter the contest, visit the Kiwanis AleFest site.

One lucky winner will win an amazing prize pack valued at approximately $270 that includes: two tickets to Kiwanis AleFest 2022, four Kiwanis AleFest beer glasses, and a $100 gift certificate to one participating downtown Prince George establishment of your choice. The draw date is March 2nd, 2021.

Bring the party home!

The Kiwanis AleFest planning committee, breweries, restaurants, and volunteers are going to miss partying with everybody this year! To help make 2021 more of an all-around experience, they have reached out to all of the breweries and requested their favourite songs to play in-house or while brewing. Visit www.kiwanisalefest.ca/turn-it-up/ to check out the free Apple Music and Spotify playlist. (Please note the playlist is recommended for a 19+ audience!)

The post Celebrate Kiwanis AleFest At Home with 8 Exclusive Beers appeared first on The BC Ale Trail.

My most recent Hops Among Friends interview was with Chris Vandenberg from Slackwater Brewing in Penticton. At the end of the interview, Chris recommended that I interview Cam McKeigan, the head brewer and co-owner of Smithers Brewing, which opened in June 2018 in the town of Smithers on the Northern BC Ale Trail.

It was great to speak with Cam about his background, his passion for craft beer, and his pursuit of outdoor adventures. I now have a trip to Northern BC on my future adventure bucket-list! I’m excited to meet Cam in person in April when he comes to Penticton for Okanagan Fest of Ale.

KL: How did you get started in craft beer?

CM: Well it depends on how far back you want to go. My dad was a homebrewer when I was growing up in Ontario. He only ever used kits, the kind he got from a grocery store. But this really planted a seed for me as I grew up. Later on, I left Ontario and moved to BC to go to school.

A few years later, in 2013, I was living in a matchbox-sized apartment in Vancouver. Both myself and my roommate at the time had a passion for craft beer. I did some research and then spent about $200 to buy what I needed to brew my first batch of beer on my stovetop. It was… really bad. Looking back, I can pinpoint what went wrong. I didn’t follow a recipe, because I wanted to build my own, but at that point, I had no understanding of how to use ingredients to balance flavours. While the beer sucked, I really enjoyed the process.

At that time, I was going to UBC to get my teaching degree to follow in the footsteps of both my parents. After a few brew days, however, I realized I wanted to completely change direction. I used my time in Vancouver to do the responsible thing and get my teaching degree, all the while continuing to work on my home brewing. I finished up my teaching degree at a time when there were no teaching jobs in BC except up in Prince Rupert. So, off I went to Prince Rupert to start what turned out to be a very brief teaching career.

I’ve loved the North since I first came here in 2009, and it was here that I thought I would open a brewery. However, Wheelhouse Brewing was already in Prince Rupert when I moved there in 2015, so I went into Wheelhouse and offered to work there part-time. Fortunately, at the time, Wheelhouse wanted to expand their team and so I got a part-time job there. I taught high school during the day, and I brewed beer at Wheelhouse by night. Wheelhouse turned out to be an unbelievable opportunity. Although I had a bunch of homebrews under my belt, this was my first credible professional brewing experience.

From my early days there, Wheelhouse knew that I wanted to open my own brewery. In fact, it was Wheelhouse’s head brewer and part owner Craig Outhet who first introduced me to Blaine Estby, who was working for Northern BC Tourism at the time. Blaine, along with partners Sascha Hillebrand and Adin Bennett, had been talking about opening a brewery in Smithers and they reached out to Craig for some advice on starting a northern brewery. Craig introduced me to Blaine in early 2017, and I moved to Smithers in 2018, once construction of the new brewery was underway. At that time, Smithers was a great location for a brewery, as it was the last community on the western part of Highway 16 that was big enough to support a brewery, but didn’t yet have one.

KL: What do you love most about the craft beer industry?

CM: I love this industry. For me, it’s about the people and the camaraderie. If you aren’t in the industry, it’s difficult to understand. The public often doesn’t understand why people from “competing” craft breweries are friends. They think we are competing for shelf space with one another, but that’s not the case. We are on the same team, competing against big, corporate beer. When you meet someone in the craft beer industry, you’re all just instantly friends.

The first beer festival I attended as a vendor was the Kiwanis Ale Fest in Prince George. That’s when I saw how friendly all of the craft breweries were with each other. At the time, I was still a teacher and was moonlighting as a brewer. I loved teaching and I was getting pretty good at it… but who would you rather spend your day with….24 teenagers, or 24 beers?

I like that you make friends in this industry, and you keep them along the way. Great friends. There may be 700 or 800 kilometres between the northern breweries, but when we all get together, it’s like Christmas.

I also think it’s cool that this is one of the last few remaining industries where you don’t need to be accredited to be able to do your job and do it well. I mean, I started brewing beer in my kitchen. By the time I moved North, I knew how to make beer, I just didn’t know how to make it commercially until I got the opportunity to do so at Wheelhouse Brewing.

KL: Tell me about one of your beer accomplishments to date that you are most proud of.

CM: I’m very proud of being partially responsible for bringing sour beers to the North. I brewed my first commercial sour beer at Wheelhouse. Beer drinkers up here can be quite conservative, so brewing a commercially successful sour beer was not a given. Any time we brew something non-traditional up here, we have to educate our consumers who may not have ever seen anything like it before. I brewed a dry-hopped Kettle Sour at Wheelhouse and it was well-received.

I then ported this experience over to Smithers Brewing. We actually opened with a sour on tap, our Flower Power Kettle Sour. It’s a kettle sour that we infuse with a number of different flowers. We brew it periodically throughout the year, and people love it. Whenever we brew it, we can’t keep it on the shelf.

There’s something else I’m quite proud of. We brewed a batch of beer around this time last year without using any water. Our friends at Bulkley Valley Hive & Honey approached us with an idea. They have a lot of birch trees on their property, and they wondered if we could use their birch sap. This really intrigued me. They brought 200 litres of birch sap in. It tasted even cleaner than our water, and I used it to brew a pilot batch of beer on our 1.5 HL system. I brewed a Bohemian-style Pilsner. It had subtle woody, earthy, and spicy notes, and a silky mouthfeel that normal Pilsners don’t have. It sold out in a couple of days. This spring, we hope to sustainably collect enough birch sap to do a full batch. I think we might be the first brewery to brew a batch of beer without using any water, and I’m quite proud of that.

KL: What can we expect out of Smithers Brewing going forward?

CM: We want to be able to balance brewing both traditional and innovative beers so that all of our customers can find something they like on tap. Personally, I get bored with a beer – even an excellent one – quickly. I don’t want to get stuck brewing the same old styles, just because they sell well. Don’t get me wrong, a brewery could be very successful up here brewing good quality, standard beers exclusively… but that’s not what we want. We want to be innovative in addition to brewing traditional styles. I enjoy trying beers from all over the world and then thinking about how we can make those styles work in the North.

An example is our London Fog Dark Mild. It’s an English-style Dark Mild, which is one of my favourite beer styles. We added Earl Grey Tea and vanilla to it, and people here can’t get enough of it. It’s a limited, seasonal release. The base beer is traditional, but the addition of tea definitely isn’t. Beers like this are perfect for swaying someone who may not like more commonplace offerings. It’s the same with our Strawberry Rhubarb Pie Blonde that we offer in the summer. Our Flower Power is another good example. It pours red because of the use of hibiscus flowers, which people don’t expect. We hear from people all the time that they didn’t know they liked beer until they tried one of these weirder takes on the stuff. Sometimes you have to give people an innovative reason to try beer.

KL: What else do you have coming at Smithers Brewing?

CM: We just launched a barrel program. We’ve got six barrels now, but within a month we’ll have 10. It’s tiny in the grand scheme of things, but it’s something that has been really important for me to get going. As this is a purpose-built brewery, we were able to build with enough space to have a barrel room. I’ve always been fascinated by wild fermentation and wild beer. I’ve had some experience working with these as a homebrewer, but I’m excited about doing it now on a commercial scale. I also love the way wood can influence the flavour of the clean-fermented beer.

We are currently aging a Scottish-style beer in a bourbon barrel. Each year we also make a Vanilla Whiskey Porter, and up until recently have used oak cubes to get the flavours we want. I’m excited to have gotten some single malt casks to produce a proper barrel-aged version of this beer next year.

KL: What is it like brewing in Northern BC?

CM: Living in the North, sourcing ingredients can be both difficult and very expensive. So, we are really excited to launch a beer with a unique local ingredient. It’s a sub-arctic berry called a haskap. It’s like a northern blueberry, but more tart and earthy. We’ve partnered with Living Roots Family Farm, which grows haskap berries about 30 minutes outside of Smithers. We brewed a pilot batch of Haskap Berry Sour last winter, which was very successful. The haskap berries turn the beer an electric shade of purple.

This year, we brewed a full batch of Haskap Berry Sour. After kettle-souring, clean-fermenting, and conditioning on haskaps, half the batch was kegged off, while the other half was put into wine barrels with wild yeast and bacteria. We’ve already released the clean-fermented half with great success, and hope to release the wild half in about a year.

We’ve also brewed several batches of a beer called Gose-Busters on our pilot system. Each batch was conditioned on different fruit from Northern BC, including blueberries from Valemount and cherries from Terrace. This batch of Gose-Busters will be brewed with haskaps. We brewed a full-size batch of it this time, which we hope will be ready for Okanagan Fest of Ale.

KL: You moved to Smithers in 2018. What are your thoughts on living in Smithers?

CM: I’ve loved Smithers since the first time I visited. I was here in 2009 as a tree planter and I fell in love with the quaint mountain town. It’s an industry town with forestry and mining, but it’s also very picturesque. It feels like European Alps. We have some of the best alpine hiking in the Northwest, maybe even in the province. There are lots of trails and forest service roads here to access the backcountry. The hiking is so good that when I lived on the coast, I would drive the four hours from Prince Rupert to Smithers to hike. I’ve been hiking here for five years. The Babine Mountain Range is one of my favourite places to hike, and it’s just a 20-minute drive from the brewery.

KL: Smithers is a bit out of the way for some people. Why do you recommend people come and visit Smithers?

CM: If you like outdoor activities, we have it all here. As I mentioned, it’s such a great place for hiking. There is a ski hill that you can see from the patio of our brewery with tons of downhill and backcountry skiing. The Bulkley Valley is wide and flat, so there are also lots of opportunities for cross-country skiing and snowshoeing. In the summer, the mountain biking trails here are insanely good. In the fall, we have world-class steelhead fishing here.

I also love that Smithers gets four full seasons. I had forgotten what four seasons were like after years on the coast. Plus, housing is affordable here, and there is a lack of crowds. I can do some beautiful hikes and not see too many people.

KL: Have you found any special hidden gem that someone has to do?

CM: Depending on the season, I’d say get up into the Babine Mountain Range. I really like the Joe L’Orsa Cabin, which is maintained by Babine Provincial Park. It can sleep up to 20 people, and it’s a fairly easy 8km hike in. Some people even ride horses in. It’s about $20/night, on the honour system. It’s a real hidden gem, with waterfalls all around, a glacier stream, and incredible sunsets.

KL: What do you love about the craft beer scene in Smithers?

CM: As far as breweries per capita, Smithers can’t be beat. We have two breweries here and both are doing well. Statistically speaking, this community barely has the theoretical population to support one brewery. However, Smithers was ready for craft beer, and has really embraced both establishments. We opened in June 2018. Bulkley Valley Brewery opened up just before us in March of 2018.

We have a purpose-built brewery, which we built with expansion in mind. We originally had 100 hL of cellar space, and our original plan was to have doubled it by the end of year three. But the demand was so high that within 16 months, we had already more than doubled our cellar. We feel very grateful for the support of our community.

KL: You are in BC’s Majestic North. What else do you love about where you live?

CM: Northern BC is such a well-kept secret. There are super friendly people, affordable housing, and incredible and majestic landscapes.

I’d encourage people to take an epic road trip and come visit. There is a well-maintained highway system with stunning views and incredible scenery and activities. I’d recommend a two to four week road trip. From Vancouver Island, I’d suggest taking the ferry from Port Hardy to Prince Rupert. Visit Wheelhouse Brewing and do the Khutzeymateen Grizzly Bear Tour, a catamaran experience along the north coast where you can see orcas, grizzlies, and bald eagles. From there, head to Terrace and visit Sherwood Mountain Brewhouse. Take the Nisga’a Highway 113 to the Nass Valley and visit Lava Bed Provincial Park and the hot springs there. Head back down to Terrace, then to Smithers. Check out Joe L’Orsa Cabin in Babine Mountain Provincial Park and then come have a couple of beers in town. From Smithers, drive 4 hours east to Prince George. Grab a wood-fired pizza and a pint from CrossRoads Brewing & Distillery. Put your trivia knowledge to the test during trivia night at Trench Brewing and Distillery. From Prince George, head to Quesnel and check out one of the only BC breweries almost completely run by women, Barkerville Brewing. Make sure to check out the historic mining town of Barkerville while you’re there. Then backtrack to Prince George and on to Valemount where the scenery and mountain biking are both out of this world. Michael from Three Ranges Brewing will show you a good time.

KL: Who else in the craft beer industry do you find interesting and why?

CM: Well I’d like to give a shout out to Craig Outhet, the head brewer and part owner at Wheelhouse, because he gave me my shot in this industry. But I’d like for you to interview Erin Dale at Barkerville Brewing. She is the head brewer there, and she is making excellent beer. She has a great perspective on brewing to share.

Stay tuned for the next instalment of the Hops Among Friends blog series, where I chat with Erin from Barkerville Brewing. Until then, cheers!

The post Hops Among Friends: Cam McKeigan of Smithers Brewing appeared first on The BC Ale Trail.

The mighty Skeena is B.C.’s second longest river and home to one of the largest salmon runs in Canada, but this massive, pristine waterway is increasingly under threat from industrial development. Smithers Brewing and world-renowned First Nations artist Roy Henry Vickers are teaming up to celebrate the river and raise awareness about the risks it faces.

The Skeena Seasonal Series features four different beers—Cloudwaters Witbier (spring), Sunset Summer Ale (summer), Smoke on the Water Amber Ale (fall) and Old Man Winter Wee Heavy (winter)—each featuring Vickers’ artwork on the label reflecting the different seasons on the Skeena River.

Vickers, who lives in nearby Hazelton on the banks of the Skeena River—and full disclosure, also happens to be my uncle—recently released Voices from the Skeena: An Illustrated Oral History, with historian Lucky Budd. Vickers said he sees the beer collaboration as another way to bring attention to the environmental threats posed by unchecked industrial development in the watershed.

“The Skeena is the lifeblood of the land, it’s the namesake of the Gitxsan people,” he explained. “I will use any avenue of communication to the world to spread the message that we need to protect it.”

In addition to creating the artwork for the beer labels, Vickers also had input on the names and style of beers featured. Cloudwater, for example, is a reference to the traditional Gitxsan name for the river, Xsien, which means “water of the clouds.” Smoke on the Water was inspired by Vickers’ love for smoked beers, introduced to him by a particular beer-loving nephew.

Vickers said he hopes craft beer drinkers will appreciate the importance of protecting the sacred waters of the Skeena, since “any beer drinker knows that beautiful, pure water is the basis of beer.”

Smithers Brewing is kicking off the 2020 edition of the Skeena Seasonal Series with a launch event on Wednesday, Dec. 4 at the brewery, and Vickers will be in attendance to speak about the collab and why he loves and lives in the Skeena region, as well as sharing some stories about the artwork.

All four beers will be available in limited edition mixed four-packs for the night, along with cellared wax-dipped bottles of Old Man Winter aged from 2018. Vickers will also be autographing copies of the original artwork in poster form.

The post Smithers Brewing teams up with artist Roy Henry Vickers for Skeena Seasonal Series appeared first on The BC Ale Trail.

This action-packed, whirlwind trip was hectic on paper, but we wouldn’t have traded that week for anything else. In just seven days, we visited six towns, eight breweries, and more trails than we could keep track of.

Visiting Prince Rupert

Day 1 of the trip kicked off in Prince Rupert. The raw-beauty of this town had me in complete awe. Although there were no bike trails here, it was the perfect place to unwind and explore after a long travel day.

Craig of Wheelhouse Brewing gave us a warm welcome, a tour of the place, and shared his personal story of starting the business as we chugged down a couple fresh Thousand Mile IPAs. The craftsmanship and passion put into the beer and the business was inspiring, and this set the vibe for the entire trip. All these small breweries in Northern BC are run by passionate individuals who seem value community and friendships above all else.

A slower pace and pristine trails on the Northern BC Ale Trail

This isn’t your fast-paced city lifestyle. People live here for that reason, and that theme also translated to the trail. The bike trails in Terrace, Smithers, Prince George, Valemount, and Quesnel were all shockingly fresh and untouched. And the most popular ones were still in mint condition. I think this is due to low trail traffic and very strong riding communities who give back to the trails.

Everywhere we went, we stopping for photos at every exciting opportunity. We chased local legends down their favourite tracks, and we fought through the cold riding conditions knowing there would be beer waiting for us at the end of each ride.

Terrace trails end in craft beer

On day 2 we did a climb up Terrace Mountain to ride Shangri La — a trail everyone had been raving about. In terms of sanctioned trails, this is one of the best I’ve ever rode in BC. It was the perfect mix of flow and technical.

After a few runs on there, it was time to treat our local guides to lunch at Café Zesta. We were super thankful for everything already and the day had just begun! From there, we moved over to Copper Mountain for some high-speed downhill shuttles.

Our new friends met us at Sherwood Mountain Brewhouse that night and we reminisced over how awesome the day was. Liz from Tourism Terrace was also bartending. Everyone is so closely knit and friendly. This theme continued…

Smithers leaves its mark

Day 3 in Smithers is a day I will never forget. We drove up high and the trails were icy, yet fast, flowy, and creative. Wooden structures built up on rock features and unique line choices had us smiling all day long.

Once the day was winding down, our bodies were beat and our bikes were completely caked in mud. I gave Dave from Bulkley Valley Brewery a ring and told him we were coming. We rolled up to the building and saw him waiting for us. Dave sported a giant smile, beers in hand, and a hose in the back for washing off bikes. This was legendary! I then sampled some of the beers, we shared riding stories together, and before I knew it … a couple hours had passed and Dave had dinner being delivered to us. Out of all the breweries we visited, this place was my favourite. The genuine connection we built was unforgettable.

To make the night even better, we checked out Smithers Brewing Company, and there’s a reason it was the busiest spot in town. It’s the local’s favourite place to party on a Friday night. Not only did they have their own delicious beers, but I noticed some of Bulkley Valley’s brews on-tap. This was a pattern across all of Northern BC because these breweries tend to all have each other’s backs.

On to Prince George

The next morning, we had a 4.5-hour drive to Prince George, the biggest town with a very developed trail network. I can’t even remember all the trails we rode because it was non-stop all day. The terrain was smooth and sandier than I expected. This made for really fun, high speed trails.

The two breweries in town, Trench Brewing & Distilling and CrossRoads Brewing, were both the biggest ones we had visited. Wide open inside, a great selection of beers, and large seating areas. Trench’s darker lighting and more rustic décor gave it that vibe of being in a Northern town. Crossroads was right in the city centre, more modern, and had a large food menu.

Put Valemount on your riding bucket list

After our day in Prince George we had another long drive out to Valemount. Who knew this town of 1,000 people would have the most developed, free bike park I’ve seen in the world!? And it’s paid off… big time!

Michael from Three Ranges Brewing Company has seen a large spike in sales thanks to the mountain biking community, and I’m sure many other businesses have experienced the same. It’s so awesome to see the Province invest in mountain biking to bring these communities to life. We didn’t even get to ride the upper trails because of the snow, but the lower trails still had us more than satisfied. Put Valemount on your bucket list because it’s already one of the best places to ride in the world.

Last stop on the Northern BC Ale Trail in Quesnel

The final spot was Quesnel, where we linked up with the Gold Rush Cycling Club and let them know we wanted the most gnarly stuff we could find in just a few short hours before we had to fly home. Local trail directors, John and Chris, took the lead and gave us the biggest surprise of the trip: a steep, slippery, rocky, terrifying line called “Rockasaurus.” In the dry it would have been a challenge for most advanced riders, but in the snow, we were on our toes. The beautifully thick moss and flow sections mixed with advanced technical was such a thrill. I got to the bottom shaking for more.

John was nice enough to let us have showers and pack up our bikes at his house before heading to Barkerville Brewing Co.. We were very stoked by this hospitality and friendliness, no matter what town we visited, it didn’t stop.

After some high fives, hugs, and laughs at Barkerville, it was time to fly home. I still can’t believe how lucky we got with the weather, but more importantly, I will cherish the great friendships we made and business owners we met along the way.

Northern BC is a true gem. Thanks to the BC Ale Trail for this special opportunity.

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