After helping to kick-start British Columbia's craft-brewery movement back in 1989, Whistler Brewing Company upholds its pioneering approach by crafting new and unique brews that brim with the tastes of B.C. The creations possess flavours for every palate, ranging from the 100-per-cent-organic B.C. honey of the Bear Paw Honey Lager to the chocolate and roasted-coffee notes of the award-winning Black Tusk Ale. The beverages can be savoured at home by the keg or bottle, or from the bar in the brewery’s tap house, which pairs its seasonal ales and current drafts with a menu of hop-complementing fare. The brewsmiths also open their doors twice daily to offer a glimpse of the facility's inner workings during brewery tours, which take patrons through the maze of copper brew kettles and bubbling witch cauldrons to illustrate the fermenting and flavouring process before giving guests their own suds to sample.
What's proper etiquette for the queen's sommelier? West Coast Wine Education's John Gerum confronted this question head on when he served Queen Elizabeth II. Apparently he made the right choice, as he went on to pour wine for prime ministers, presidents, provincial premiers, and cultural icons during his 20-year career. Gerum's achievement distills three generations of fine-dining experience that was passed down from his father, a chef, and his grandfather, a maitre d'. Wine education was always his passion, so when starting out, he sought personal instruction from the master sommelier Andrew Lalibert? and demonstrated a palate refined enough to earn him membership and certification from the International Sommelier Guild. Gerum often merges his know-how with other wine educators to cultivate a roster of classes and hone their delivery. These experts join in delineating scotch terroir and describing the bouquet of a student's favourite pinot-stained shirt with an easy professionalism that has enthralled groups of up to 300 people. They share their expertise with casual drinkers and professionals during two-hour workshops, in consultation for store openings and events, and through appearances on Global TV.
Haely and Juhan Lindau had seemingly unrelated degrees in commerce and molecular biology. But they soon realized how complementary their backgrounds actually were to a career in winemaking and beer brewing. Armed with business and libation-crafting knowledge, the duo flung open the doors of Broadway Brewing and Winemaking in 1992, becoming the first on-premises winemaking shop in Vancouver. At the DIY winery, the owners and their knowledgeable staff guide students of all interests and skill levels through the process of making their own libations, assisting them in selecting the right supplies for home-brewing endeavours before giving them advice on what to do if beer starts drinking itself.
Named for five underground creeks that converge near the eatery, The Five Point plies Vancouverites with innovative gastro-pub dishes crafted from fresh ingredients. An upbeat ambience and affable staff mix under the dining room's famed turn-of-the-century chandelier to yield a lively supping experience utterly devoid of orphaned pickpockets. Sample tastes traversing several national borders with appetizers including the self-proclaimed "ridiculously good hummus" ($9), Korean ribs with house-made kimchi ($14), and carne asada beef tacos ($13). The main course menu jet sets from Southeast Asia's lemongrass curried beef ($14) to Italy's fettuccini alla puttanesca ($16), while maintaining a dapper, airline hostess-attracting appearance. Brunch dishes, including the fiery eggs inferno with chilli and chorizo ($11), are built upon a sturdy foundation of mood-elevating omega-3 eggs. The Five Point's full bar stirs or shakes lists of house cocktails and martinis alongside fine wine and beer selections.
At WineMaster, patrons can participate in a fun hands-on spirits-making process without converting their backyard pools into grape-fermentation tanks. After selecting a malbec, merlot, sauvignon blanc, or Gewurztraminer style, participants will use a winemaking kit to easily prepare their batch. The vino vanguards will watch and protect your batch for two months of fermentation, after which time you'll return to bring your own banter-stimulating grape blood into the world during a fun, 20-minute bottling and labeling session. The entire process yields about 30 bottles of wine, which should be enough to get a circus-elephant drunk or keep a closet full of hostess gifts for future dinner parties. Additionally, visitors can take advantage of state-of-the-art winemaking equipment and a friendly and knowledgeable staff, ensuring batches won’t accidentally transform into fruit juice or a magical truth serum that turns dinner parties into awkwardly confrontational events.
Backyard Vineyards takes its name literally—it is located less than an hours drive from Vancouver. True to the laid-back atmosphere suggested by the name, visitors are welcome to lounge in the vineyard's covered gazebo and take in views of grape vines or visit the tasting room and shop, open 7 days a week.