The Blackbird Public House: Organic Chicken & Brie Sandwich With Donnelly Group/Granville Island Brewing Collaboration Altbier


IMG_8081I hadn’t been in to The Blackbird Public House until a couple of months back when I was there for the BC Brewers Guild and BC Distillers fundraising event. Right away I was super impressed with the room and quickly became interested in what their menu had to offer. I chatted at the bar with Donnelly Group’s Excecutive Bartender/Brand Ambassador and super nice dude Jay Jones about coming back again soon for a sandwich and a beer. It wasn’t long after this meeting that I was flicking through photos Instagram and saw Jay post a pic of a new menu item at The Blackbird, The Organic Chicken & Brie sandwich. I messaged him right away to say I was coming in!IMG_8062The Organic Chicken & Brie sandwich at The Blackbird comes with fresh bay leaf brined and pulled chicken warmed in a succulent chicken gravy, onion relish, Quebec brie and fried onions on artisan sourdough. Right from the first bite, all the flavours come through. The chicken is crazy moist from the long brining process, and with the gravy, the depth of flavour is spectacular with just the right amount of salt. The brie is rich and creamy and is a perfect choice as it melts to become almost like a sauce for the sandwich. While I was eating the sandwich there was something sort of sweet and a bit acidic that really stood out but I just couldn’t put my finger on it. I finally realized that it was the onion relish, which is done in a gastric of vinegar, sugar and mustard seeds. This almost became the star as it was so prominent in every bite. And in a sandwich with so many soft textures the crispy fried onions brought the necessary crunch. Finally the artisan sourdough is just right, nicely toasted and distinct with it’s subtle but familiar sourness.IMG_8068When it came to the beer pairing I wanted something that could match up nicely with the sweetness that would be coming from the gravy and the brie. They let me know that they had just added their new collaboration Altbier done with Granville Island Brewing to their taplist. I first tried this style while in Germany many years back and really loved it. This Altbier, as is common with the style is malt forward with a fairly low hop flavour. I also picked up some subtle burnt caramel notes on the nose which became more evident with each sip. The first thing I noticed was how the beer and the brie combined, the sweetness in both definitely found each other as I had suspected. The beer’s mouth feel is also quite crisp and finishes clean, cleansing the palate of the richness from the brie and gravy. Overall the pairing worked very well and this Altbier is something I would drink again for sure. IMG_8065So if you’re looking for a decadent and rich chicken and brie sandwich paired with a great German style Altbier, then head to The Blackbird Public House & Oyster Bar for This Sandwich and That Beer.IMG_8084Head to and for more info. Follow them both on Twitter @TheBlackBird and @itsgoodtobehere, and follow me @TSTB_blog.

Also, look for my column in the BC Craft Beer News at your local craft beer focused private liquor store.

“This Sandwich, That Beer” Throwdown III April 13, 2014 at The Portside Pub

On April 13th, nine of the city’s finest restaurants will pair up and 9 local breweries and go toe to toe to create the best sandwich and craft beer pairings. This Sandwich, That Beer is proud to present the third This Sandwich, That Beer Throwdown!

This year we are raising funds for Aprons for Gloves with all proceeds going to the Eastside Boxing Club who lost their gym to a devastating fire last November. Participating breweries will be creating specific casks to pair with sandwiches from their restaurant partner.533410_471735536229297_1332408953_neastsidelogoEastside Boxing Club prides itself on being a strong community partner by offering subsidized exercise programs for at risk youth, free training for women dealing with violence and abuse as well as low cost membership to the general public.

Participating Breweries:

Parallel 49 Brewing Company

Red Truck Beer

Four Winds Brewing


R&B Brewing

Central City Brewing

Dead Frog Brewing

Persephone Brewing Co

Bomber Brewing

Participating Restaurants: 

Calabash Bistro




El Camino’s

Big Lou’s Butcher Shop

Charlie’s Little Italian

Portland Craft

The Portside Pub

Tickets are on sale NOW and sold out quickly last year, so do not hesitate!

You can also check us out on Facebook

Check out some photos from last years event:

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The Fish Counter’s Oyster Po’Boy with Hilliard’s Murdered Out Stout at Portland Craft


Portland Craft does not permit sandwich travel from The Fish Counter to their establishment. This is due to the fact that they have their very own menu of delicious food to pair with their great tap list. My eagerness to promote an additional place that I enjoy and an opportunity granted to me to do so is how this “This Sandwich, That Beer” blog post came to happen.

DSC_0381The Fish Counter opened up on Main St. right next door to Portland Craft late last year by sustainable seafood pioneers Mike McDermid and Chef Robert Clark. Both Mike and Chef Robert are seafood lovers with a passion for conserving our oceans.DSC_0349 DSC_0344At The Fish Counter you can find a selection of the freshest sustainable seafood, various prepared items as well a full service take out counter serving made-to-order fish and chips, crispy cod tacos, soups and of course po’boy sandwiches. I had been meaning to get to The Fish Counter much sooner than this, but I did finally make it last week to give their Oyster Po’Boy sandwich a try.DSC_0354The Fish Counter’s Oyster Po’ Boy comes with three large battered and deep-fried Sawmill Bay Oysters, arugula, spicy cabbage and chive and dill sauce on a fresh baguette.DSC_0376The oysters have a nice and crunchy outer shell while the oyster in the centre stays flavourful and juicy. The chive and dill sauce is lathered all over the crispy oysters very generously. The spicy cabbage, or kimchi, is a real nice addition to the traditional po’boy, adding a layer of heat and crunch that would be lacking without it. The arugula is a great choice for the greens as its bitterness finds the lemon detected in the sauce and works with the fresh lemon slice that comes to squeeze over the sandwich. This city needs more po’boy sandwiches and they should all look to The Fish Counter for guidance.DSC_0373Portland Craft’s tap list is ever-rotating through a vast selection of awesome beers from Oregon and Washington. This gave me great confidence that I would find something perfect to pair up with the Oyster Po’Boy from The Fish Counter. Knowing that I was having oysters my first thought was a stout, and I stuck with that, although I did consider something a little lighter to go with the deep fried oysters. But that classic pairing of oysters and stout won out when I saw that Portland Craft was pouring Hilliard’s Murdered Out Stout. This dry Irish stout from Seattle, Washington’s Hilliard’s is true to style with the malt being nicely balanced by the hoppy dry bitterness. The stout marries wonderfully with the oysters salt-sprayed flavours, while the mouth feel is crisp and refreshing to balance the deep fried cooking method. I also found that the spicy cabbage and the deep roasted malts made for a surprisingly satisfying taste combination.DSC_0367So if you’re looking for a sustainably sourced Oyster Po’Boy sandwich paired with a classically  refreshing dry irish stout then head to The Fish Counter for This Sandwich, and then to Portland Craft, for That Beer.DSC_0387Head to and for more info and also check out to see everything they have to offer. Follow @thefishcounter, @HilliardsBeer and @Portland_Craft on Twitter and follow me at @tstb_blog.DSC_0384Also, look for my column in the BC Craft Beer News at your local craft beer focused private liquor store.

CRAFT Beer Market: Brewmaster’s Chicken Sandwich with Red Truck Ale

DSC_0335Just over a year ago, rumours started swirling around a massive new craft beer focused restaurant/taproom that would move into the historic Salt Building in Vancouver’s Olympic Village. Proving the gossip was right, CRAFT Beer Market opened in October of 2013 with over 100 beers on tap and a menu of handcrafted local food, making it a sort of mecca to Vancouver’s growing craft beer scene.DSC_0288CRAFT puts an emphasis on “fresh local food”, handcrafting all menu items from scratch. The menu features a selection of appetizers, flatbreads, burgers and sandwiches, as well as some signature entrees. I decided to go with the Brewmaster’s Chicken Sandwich; Rossdown Farms chicken breast, avocado, bacon, aged cheddar, tomato, butter lettuce and red onion, served on a grilled ciabatta bun.DSC_0298This style of sandwich falls into the ‘classic’ category for me. These ingredients just work together. They make sense; and when they’re all fresh and local, that ‘classic’ becomes elevated. For me, the bacon was the stand out here; it was nice and crisp with a good amount of smokiness. The tomato, butter lettuce and red onion offered up some crunch, while the avocado smoothed out the sharp cheddar. One thing is certain when you decide to dine at CRAFT: you can expect the food to be fresh and consistently tasty.DSC_0312Now with over 100 taps, the beer choices can be a bit overwhelming, so coming in with an idea of what you want to pair up with your meal can be helpful. One of the things that helped me make a decision was wanting to stay with the idea of ‘local’. Just down the road from CRAFT, you’ll soon find the new Red Truck Beer Company location in Vancouver’s Brewery Creek neighbourhood. This new location is getting closer and closer with each passing week and I can’t wait to check it out when it’s finally open. While I wait patiently for it to open its doors, they continue to brew great beer out of their North Vancouver location.DSC_0330One beer they’ve been brewing since their inception is their classic Red Truck Ale; a copper-hued ale brewed with a blend of premium Belgian malts, plus Pacific Northwest hop varieties which deliver a wonderful complex aroma and a rich depth of flavour.DSC_0311The Red Truck Ale has a sweet and subtly spicy aroma; the sweetness came through spectacularly when matched with the sandwiches’ smoky bacon. The beer is definitely malt forward, but finishes clean with a bit of hop flavour coming through. The acidity from grainy mustard in the sandwich found the bitterness in the beer, which also worked well with the avocado.DSC_0303So, if you’re looking for an elevated classic chicken sandwich paired with a tasty local beer from a place that offering ton to choose from, then head to CRAFT Beer Market for This Sandwich and That Beer.DSC_0327Head to and for more info, follow them both on Twitter @CraftBeerYVR and @RedTruckBeer and follow me @TSTB_blog.DSC_0337Also, find my articles in BC Craft Beer News and listen for my feature on Just Here for the Beer radio on Team 1410AM airing in February.

Fat Duck Mobile Eatery: Duck Confit “Philly style” Sandwich with Brassneck Brewery Joe’s Barn Saison

DSC_0222Vancouver is amidst a craft brewery boom. Among those recently opened, was Brassneck Brewery!

Opened in September 2013 by Nigel Springthorpe (of the city’s top craft beer bar The Alibi Room) and head brewer Conrad Gsomer formally of Steamworks, Brassneck has come onto to the scene swinging with more styles in their first four months than some other breweries entire line ups! DSC_0236They’ve also jumped on a recent Vancouver trend by teaming up with different food trucks. This is something I find very cool: just order your food outside, then head inside to the tasting room, grab a seat and a beer, and enjoy!DSC_0211Fat Duck Mobile Eatery, a fairly new addition to Vancouver food truck scene, can be found just outside of Brassneck most weekends from 11:30am until about 3pm. They currently offer 3 different sandwiches, and on most days, a daily special. Based on the truck’s name, I found one of the sandwiches offered particularly fitting: The Duck Confit “Philly Style”, with marinated mushrooms, pickled onions, slivered green onions, Swiss cheese and truffle/parm mayo. First of all, I’ll say that if you’re given the option of duck confit on a sandwich, you take it.DSC_0255Let’s start with the bread; it’s soft and they toast it with duck fat. It’s amazing. Enough said. The duck confit is crazy tender and rich; almost melting with each bite. They’re really generous with their meat portions too. The pickled onions deliver some nice acidity, a touch of sweetness and a bit of crunch. The marinated mushrooms are a cool surprise here, adding an unexpected texture as well as a nice earthy flavour. The Swiss cheese melted over the duck is perfect and marries nicely with the truffle/parm mayo. This sandwich is decadence personified.DSC_0243Brassneck has been brewing up a storm since they opened; with such styles as their “No Brainer” corn lager, “Passive Aggressive “ Pale Ale, “Inertia” imperial stout, “Brassneck Ale” classic ale and “Joe’s Barn” traditional saison.DSC_0259After tasting a few of those with Nigel, we decided that the Joe’s Barn was the best fit for the duck confit sandwich. Joe’s Barn is as true a saison that you’ll find from any local or regional brewer. The beer pours a mildly cloudy golden yellow, has a crisp dry mouth feel, a subtle tartness and just a little funk in the flavour.  I found that it’s crispness cut through the duck fat, and its bright flavour stood up against the duck’s deep richness. I found that this saison also pulls even more sweetness from the pickled onions, making for an amazing taste combination. I really liked the drinkability of the saison with this sandwich, as it didn’t sit too heavy.DSC_0276So, if you’re looking to pop by a wicked local brewery for a traditional saison to pair up with an unparalleled  duck confit sandwich from a local food truck…then head to Brassneck Brewery when Fat Duck Mobile Eatery is out front for This Sandwich and That Beer.DSC_0253Check out and for more info, follow them both on Twitter @BrassneckBrew and @fatducktruck and follow me @tstb_blog. Head to Brassneck anytime, to try any one of their fantastic beers and make sure to hit up Fat Duck Mobile Eatery if you see it anywhere in the city!DSC_0225Also, find my articles in BC Craft Beer News and listen for my feature on Just Here for the Beer radio on Team 1410AM airing in January.

Ossie’s Deli & Meats: Stout Burger with Parallel 49 Brewing Company Old Boy Classic Ale

DSC_0198Every time I run into Graham With, head brewer for Parallel 49 Brewing Company, he tells me about his favourite sandwich place that he would frequent while growing up in his hometown of Tsawwassen. Parallel 49 beers in hand, we finally decided to head out there together to sample some of these tasty sandwiches.DSC_0172Ossie’s Deli & Meats is a “Mom & Pop” style shop located on 56th Ave just off Highway 17 as you head into the heart of Tsawwassen. All Graham had told me was that they were the best sandwiches and that I had to try them, so I had no idea what to expect from Ossie’s.

When we walked in, my impression was that this was your standard deli with glass coolers full of various meats and cheeses, as well as some prepared items. The menu board behind the counter listed most of your deli standards, but as my gaze moved to the left, I saw the list of “burgers”. Graham quickly explained that these aren’t so much burgers, as they are what Ossie’s is famous for; schnitzel sandwiches. I scanned the list and finally decided on the Stout Burger – I thought it would be a good fit for the whole beer and sandwich blog thing (although, I’m still unsure about whether or not any ‘stout’ was actually involved).DSC_0174The Stout Burger consists of a crispy fried pork schnitzel, sliced rare roast beef, cheddar cheese, tomato, shredded lettuce, pickles, red onions, and mayo on a fresh kaiser bun. This sandwich has all the elements you need; nice fatty richness from the pork schnitzel and roast beef, crisp crunch from the shredded lettuce, juiciness from the fresh tomatoes, and gooey melted cheddar cheese. Without the pork schnitzel, this would be your delicious, but basic deli sandwich. With the schnitzel however, it’s an amazingly different sandwich completely! Honestly, I’ve never had anything like it before. DSC_0192I left our beer choice up to Graham on this one; considering his superior knowledge on both the venue and beer in general. The beer he chose to bring along was Parallel 49’s Old Boy Classic Ale, which is one of their four “Always Around” brews. The Old Boy is what I would call their most basic style; brewed as a tribute to what you’d find in most English pubs. It has rich malt flavour of caramel and toffee with some hints of chocolate. The flavours made for a great pairing as the beer’s sweetness matched up with the richness of the pork schnitzel and it lingered on the palate as the deep flavor of the roast beef came through. Both the sandwich and the beer were well balanced and complimentary. Quick disclaimer here: Ossie’s is not licensed, so if you want to pair this sandwich with a great craft beer, grab that sandwich to go.

So, if you’re looking for a really unique sandwich from a long standing local deli paired with a classic style ale from a top brewery in the BC craft beer scene, then head to Ossie’s Deli & Meats for This Sandwich and That Beer.

Check out for more info and follow them on Twitter @parallel49beer, and follow me @tstb_blog. Look for Parallel 49 Brewing products at your favourite local liquor store, including Legacy Liquor Store in Vancouver.

Also, find my articles in BC Craft Beer News and listen for my feature on Just Here for the Beer radio on Team 1410AM airing in January.

Hubbub Sandwiches: The (Pork) Sandwich with Central City Brewing Red Racer Pilsner

hubbub1I checked out Hubbub Sandwiches awhile back soon after they opened and loved it. Sadly, it took me till just recently to get back when my office moved right around the corner. I’ve been there 5 times in the first two weeks! It’s seriously that good, and dare I say possibly the best sandwich in the city.hubbub9At Hubbub they offer only one sandwich, but you can order that sandwich with your choice of protein. The options are Pork, Turkey Sausage, Chicken Breast, Veggie or Shrimp. I usually mix it up between the pork, turkey and the shrimp; this time in I went for the pork. “The Sandwich” comes with a base of pickled jalapenos, creamy garlic sauce, romaine lettuce, cilantro, and crunchy caramelized onions atop a toasty baguette.hubbub6This combination is so original and unique that any idea of changing a thing is not recommended. The creamy garlic sauce comes through right away in the taste and on the nose, and hangs around throughout. The pork is so juicy and flavor packed with nice heat that comes in late. That heat matched with the subtle heat from the tamed pickled jalapenos gives this sandwich a really nice kick! Texturally the sandwich gets its crunch from the big leaf of romaine lettuce as well as the large chunks of slightly caramelized onions. The onions also provide a pleasing sweetness that pairs up with the acidity from the pickled jalapenos. Then, just when you think you’ve found all the flavours in the sandwich, the cilantro sneakily shows up on the palate with its distinct freshness. Lastly, the bread is absolutely perfect. It’s rustic and crunchy, while at the same time being soft and easy to bite through. So do yourself a favour and get there soon, in fact I may head there right now.hubbub3Hubbub offers a small selection of bottled beer as well a single tap that rotates through local craft beers. The day I was in that tap was pouring a favourite of mine, Central City Brewing’s Red Racer Pilsner. The Red Racer Pilsner is brewed in the classic Bavarian tradition, aged an extended period to deliver a distinct hop aroma with a crisp taste and dry finish. hubbub5I find this pilsner offers up slightly more hop flavor than a traditional pilsner, but still has that crisp clean mouth feel which is terrific for cleansing the palate between bites of the rich and juicy pork. I enjoyed the extra hops as they lingered with the heat from the sandwich, while at the same time knocking the heat down. This is a really easy drinking and lighter beer that’s just perfect with this monster of a sandwich.hubbub4So if you’re looking for the most unique sandwich paired with a traditional but slightly West Coast-ey pilsner then head to Hubbub Sandwiches for This Sandwich and That Beer.

Check out and for more info, follow them both on Twitter @_hubbub and @CentralCityBrew and follow me @TSTB_blog. If you’re looking to pick up some Red Racer Pilsner on its own, head to Legacy Liquor Store.hubbub2Also look for my article in the bi-monthly newspaper BC Craft Beer News and listen for my feature on Just Here for the Beer radio on Team 1410AM airing December 28th at 12:00pm.

The Restaurant: Ancho Chili and Tequila Braised Chicken Torta with Dos Aves Hefeweizen (San Miguel De Allende)

DSC_0080I recently took an amazing trip with my girlfriend to visit the town of San Miguel De Allende in Guanajuato, Mexico. San Miguel is a really cool traditional Mexican town about 3 and a half hours north of Mexico City. There was obviously tons of amazing food to be had like tacos, gorditas, gringas, quesadillas and of course tortas. Tortas have long been one of my favourite sandwich styles so the opportunity to try some real Mexican tortas was super exciting! While I was there I got to meet a great chef from a local restaurant who had me in to pair one of his wicked tortas with a craft beer brewed right in San Miguel.DSC_0017The Restaurant is located just outside El Jardin in the Centro area of San Miguel around the corner from the world famous church La Parroquia.  At The Restaurant, Chef Donnie Masterton creates global comfort food with ingredients sourced from local farmers and suppliers. The torta that Chef Donnie came up with on this day was a spectacular Ancho Chili and Tequila Braised Chicken Torta with refried black beans, avocado, lettuce, tomato, onion, crema and quesofresca on a traditional torta bun. The torta was served with an arbol chili salsa made with arbol chillies, roasted garlic, onion and tomatillos.DSC_0053DSC_0032DSC_0035DSC_0037DSC_0049The depth of flavour from the ancho and tequila braised chicken hit the taste buds hard, with a nice amount of heat, smokiness and even a subtle sweetness. I found the tequila acted to mellow the heat from the ancho chillies. The arbol chili salsa was where the heat was if you wanted it, for me it was a bit too much spice, so it was perfect on the side. The beans gave the sandwich a great soft texture, which matched up real nice with the crunch from the fresh vegetables. My favourite part of the sandwich I think was the quesofresca, it brought just the right amount of salt to the sandwich while providing another layer of texture. This torta was spot on, hitting every note that makes a torta such a perfect sandwich.DSC_0061DSC_0066DSC_0060DSC_0056While I was in San Miguel I tried to search out as many Mexican craft beers, or cerveza artesenals as they call them, as I could. In that search I found out that San Miguel has their very own craft brewery called Dos Aves. Dos Aves offer up a full line of totally awesome craft beers year round including a Pale Ale, an IPA, a Belgian Tripel and a Dry Stout. They also seasonally release a Pumpkin Ale, Russian Imperial Stout, Hefeweizen  and an award winning Barley Wine. The Restaurant carries the full line up so we decided to taste each one of the year round releases as well as the Hefeweizen with the torta to see what paired up best. The Pale Ale, IPA and Tripel were all great but didn’t work with the torta as much as the Hefeweizen, which was the stand out. The citrusy notes from this traditional German Hefeweizen couldn’t have been more perfect with the torta. The beer accented the braised chicken finding the tequila and pairing up great, while at the same time mellowing the anchochili and the arbol chili salsa. The fresh crisp mouth feel was great the cleanse the palate between bites, making each bite a whole new experience.DSC_0069So, if you’re in San Miguel De Allende and you’re looking for a traditional torta paired with super local cerveza artesenal then head to The Restaurant for This Sandwich and That Beer.DSC_0076Check out and for more info, follow them both on Facebook and follow me on Twitter @TSTB_blog.

Also look for my article in the bi-monthly newspaper BC Craft Beer News and listen for my feature on Just Here For The Beer radio on Team 1410AM airing December 28th at 12:00pm.

Beast & Brine Local Provisions: Smoked Meat Sandwich with Lighthouse Brewing Tasman Ale

DSC_0496On the corner of 128th St and Crescent Road in South Surrey you’ll find the recently opened Beast & Brine Provisions, a great spot and totally awesome new addition to the area. Beast & Brine specialize in brining their own deli meats, making their own sausages, curing their own meats and stocking tons of high quality products. You’ll find many different varieties of cheese, various types of mustards as well as wicked pickles and sauerkraut. After seeing a ton of talk about them on social media I knew I had to get there right away.DSC_0520Head to Beast & Brine to design your own sandwich with basically any item they stock, check out the daily featured sandwich, or do what I did and get them to “Beast” it for you. When you ask them to “Beast” it they basically just come up with something unique for you right there on the spot. What was put in front of me the day I was in was a spectacular Montreal Smoked Meat sandwich with sauerkraut, sharp white cheddar and Kozlik’s triple crunch mustard on a bakery fresh bun from their neighbour Feildstone’s. DSC_0505Their in house brined and smoked Montreal Smoked Meat is so tasty and shaved really fine. The meat is tender and has a nice amount of fat layered through it, not like the big fat cab found on a more traditional type of smoked meat sandwich. The sauerkraut is crisp and sour, the cheddar is perfectly sharp and the mustard delivers a great crunch with bursts of flavour. All I can say is that I wish I lived closer, because I’d be in here almost every day if I did.DSC_0533Now if you want to enjoy a delicious craft beer with your sandwich from Beast & Brine, you’ll have to grab the sandwich to go. But that’s okay, especially with beautiful Crescent Beach just down the road. So before heading out to South Surrey I stopped in at my go to shop Legacy Liquor Store in Olympic Village to pick up my beer for this pairing. The beer for this sandwich needed to be malt forward with some subtle hops. The decision was made to pick up the Tasman Ale by Lighthouse Brewing.DSC_0527This great session beer offered up exactly what I was looking for, a soft malt body and light bittering from the hops from Tasmania and the Tasman region of New Zealand. The malty sweetness worked great the smokiness from the smoked meat and the hops find the acidity in the mustard to make a great combined flavour.DSC_0539So if you’re looking for a butchery carved smoked meat sandwich on a bakery fresh bun to pair up with a great session beer from a wicked BC brewery, then head to Beast & Brine Local Provisions for This Sandwich and That Beer.DSC_0556Check out and for more info, follow them both on Twitter @beastandbrine and @lighthousebeer and follow me @tstb_blog. Head to Legacy Liquor Store to pick up the Tasman Ale or many other great craft beers.

Also, check out my column in the BC Craft Beer News available at your favourite craft beer focused outlet and tune into “Just Here For The Beer” radio on Team 1410AM Nov 30th at 12pm PST.

Windsor Meats & The Meatery: Butcher To Bun Carvery Sandwiches and Craft Beer

DSC_0372As I continued on my recent trek to butcher shop sandwich counters, I found myself in Edgemont Village in North Vancouver at Windsor Meats. Windsor Meats has been a popular spot among West and North Vancouver residents since 1948, but it wasn’t until 2004 that their focused shifted to free-range, all-natural, non-medicated, local meat products.DSC_0375 DSC_0378 DSC_0411They also do house made sausages, have a great selection of deli meats and cheeses and a ton of sauces, oils, dry goods and pasta. On top of that great stuff, earlier this year they opened The Meatery, a butcher to bun carvery sandwich counter right next door with 4 craft beer taps!DSC_0366The Meatery offers five different sandwiches all served on organic ciabatta bread. I  tried halved versions of three of the five and one of their incredible and huge house made sausage rolls with stout mustard. DSC_0382The first sandwich was the hoisin and ginger braised short rib with pickled cabbage and guacamole. This was my favourite of the three, the flavor reminded me almost of a Mexican mole sauce and the guacamole was surprisingly great with the Asian flavours in the meat. DSC_0444The second was bacon wrapped turkey thigh with sausage stuffing, apple slaw, apricot chutney and applewood cheddar. This one was also awesome, the smokey bacon cradled and kept turkey thigh nice and moist, the apple slaw had great crunch, the apricot chutney was bright and tart and the applewood cheddar was perfect. DSC_0440And, finally it was a jerk pulled pork with mango, corn & avocado cream, chipotle mayo and arugula. The jerk pulled pork had great heat and a nice sweetness, that heat was nicely mellowed by the corn & avocado cream and the mango and chipotle mayo brought another sweet/heat combo that was really tasty. All were delicious and totally unique.DSC_0441As I mentioned before The Meatery is a licensed spot with 4 rotating craft beer taps. The tap list is well curated and beers are specifically chosen to be paired with the sandwiches. Currently they are pouring Driftwood Fat Tug IPA, Bridge Brewing North Shore Pale Ale, Townsite Zunga Golden Blonde Ale and Howe Sound 4-Way Fruit Ale (this one I think has changed now).DSC_0388 The pairings went as follows, the braised short rib with the North Shore Pale Ale, the turkey with Fat Tug and the jerk pulled pork with Zunga Blonde Ale. Loved the pairings on each of these, the malty North Shore Pale Ale from Bridge was great with the sweetness of the hoisin and ginger braised short rib. The big bold hop flavor in the Fat Tug was awesome with the smoky bacon, while citrusy flavour from the hops found the apricot chutney creating a nice floral taste. The Zunga Blonde Ale was nice and light with a nice bitterness, that was perfect to mild the heat from the jerk pulled pork, and still allow the sweetness from the pork to last after each sip of the beer.DSC_0421DSC_0417DSC_0414So, if you’re looking for an awesome butcher to bun carvery sandwich paired with a great local craft beer then head to The Meatery for These Sandwiches and Those Beers.DSC_0422Check out and, as well as, and for more info. Follow them all on Twitter: @WindsorMeats, @MeateryB2B, @bridgebrewcrew, @driftwoodbeer and @townsitebrewing, and follow me @TSTB_blog. Head to Legacy Liquor Store to pick any of the beers on their own, or another craft beer from their huge selection.

Also, check out my column in the BC Craft Beer News available at your favourite craft beer focused outlet and tune into “Just Here For The Beer” radio on Team 1410AM Oct 19 at 12pm PST.