Tag: Whistler Brewing Co.

Forever and Ale-ways: A History of Brewing in the Sea to SkyForever and Ale-ways: A History of Brewing in the Sea to Sky

July 9, 2019 Whistler Museum 0 Comments

Patio days are upon us, and what better way to spend a sunny summer evening than having a post-work brew at one of our local breweries? With craft breweries now popping up all over BC like suds in a glass of beer, the Sea to Sky seems to have gotten in on the brewing action quite early.

In the 1970s, the ‘official’ Canadian beer scene was composed of three consolidated large beer producers that basically split the market: Carling O’Keefe, Labatt, and Molson. With little or no competition among them, frequent strikes, and nearly identical lagers, Canada was ripe for some flavour innovations from new sources.

Apart from these three conglomerates, homebrewing was alive and well in Whistler. At Tokum Corners in 1971, Rod MacLeod was homebrewing based on knowledge gleaned from Bill Chaplain. A homebrew contest was begun in Whistler in 1974 (running every year into the 1990s), where the competitors had to fill a case of 7-Up bottles with their own brew to be judged. The winner received a mug trophy with their name engraved, their beer being drunk first, and the honour of hosting the contest the following year.

Tokum Corners was the site of some homebrew production by Rod MacLeod. Benjamin Collection, 1971.

Homebrewing is credited as inspiring the origins of craft brewing in the Sea to Sky. In 1978, an article about homebrewing in Harrowsmith magazine piqued the curiosity of John Mitchell, a British expat who was the co-owner and manager of Horseshoe Bay’s Troller Pub. He contacted the writer, Frank Appleton, and in 1982, the two enthusiasts joined forces in pioneering one of North America’s first modern craft breweries in Horseshoe Bay, using cobbled-together dairy equipment. Fresh, flavourful, and interesting beer choices were clearly in demand: on opening night, the Troller Pub was packed, and all kegs of their sole craft beer, ‘Bay Ale’, sold out.

By the late 1980s, other entrepreneurs were taking notice of the opportunity to bring new beers to the table. The Whistler Brewing Co. was first established in 1989 by Jenny Hieter and Rob Mingay. Their permanent brewery was set up in Function Junction by 1991, boasting multiple tanks and a bottling system. Though Whistler Brewing originally offered only Whistler Premium Lager, they soon added the more flavourful (and still-familiar) Black Tusk Ale to their repertoire.

Whistler Brewing Co.’s tap and production area in Function, 1991. George Benjamin Collection.

Down the highway, John Mitchell helped design the new Howe Sound Brewery in Squamish and was their first brewmaster in 1996. Unique flavours and recipes were continually developing in the Sea to Sky corridor. In 1997, High Mountain Brewing Co. (Brewhouse) opened, and was the only option for craft beer in Whistler Village.

Nowadays, the craft beer scene is really taking off. Coast Mountain Brewing opened its doors in Function Junction in the summer of 2016, Pemberton has welcomed Pemberton Brewing Co. and The Beer Farmers, and Squamish hosts newcomers A-Frame Brewing and Backcountry Brewing.

A woman holding up an empty beer keg peers into the camera outside a lodge on Whistler or Blackcomb. Whistler Question Collection.

New flavours keep emerging, sometimes on a weekly basis. Locals have been adamant in their support for our local craft breweries, and local breweries have paid tribute to our local culture with beer names like ‘Death Before Download Pale Ale’, ‘Hazy Trail Pale Ale’, ‘Gaper Juice Hazy Session Ale’, and ‘Lifty Lager’. The community has a strong advocate in our breweries, and our early innovation in the craft brew scene has provided some absolutely delicious après sessions along the way. But don’t take our word for it – check our these local breweries for yourself!

From Drinks to WhistlerFrom Drinks to Whistler

March 15, 2014 Whistler Museum 0 Comments

Wandering around the Village late afternoon in March, you would be hard-pressed not to stumble across patrons enjoying a frosty glass of suds in one of the many frequented Après-ski bars here in Whistler.

Ski-après often includes food, music, dancing, socializing, and having a few drinks after a long day of skiing

A woman holding up an empty beer keg peers into the camera outside a lodge on Whistler or Blackcomb.

The act of Après-ski originated in Telemark, Norway during the 1880s after a rise in the popularity of Telemark Skiing (named after the region). At this point recognizable ski-après made a modest entry, first informally in skier’s homes, then in newly developed ski clubs—the inevitable second step of the arrival and growing popularity of skiing [Lund, Morton. (2007, March). Skiing Heritage, 19(01), 5-12]

WORLD CUP WEEK '93 - National Team members Luke Sauder, Ralf Socher, Cary Mullen and others pour beer at Tapley's — WORLD CUP WEEK ’93 – National Team members Luke Sauder, Ralf Socher, Cary Mullen and others pour beer at Tapley’s

In 1893, Ski-Après made its way to the Alps with the founding of Ski Club Glarus in Switzerland, one of the first ski clubs in the Alps, and from this point ski-après started to spread through Switzerland, France, Austria, and the rest of Europe. Sometime after the First Winter Olympic games in 1924 in Chamonix, France, the French coined the phrase après-ski.

A man, still in his ski boots, carries two flats of 'Canadian' beer on his shoulders, fittingly a huge grin is spread across his face. — A man, still in his ski boots, carries two flats of ‘Canadian’ beer on his shoulders, fittingly a huge grin is spread across his face.

The arrival of Ski-Après to Whistler may have its roots in the arrival of the Tyrol Ski and Mountain Club, whose members (composed of mostly Austrian and German people) started to frequent Whistler during the late 1950s/early 1960s, eventually buying a 5-acre lot in 1962, and building Tyrol Lodge in 1966.

Long time Whistler Local Trudy Alder worked as the caretaker at the lodge from 1968 to 1970. At the time, she considered entertaining lodge guests with spirited ski-après to be as important a duty as clean linens and stacked firewood.

The two bad boys. Ivan Ackery and Alex Philip drinking beer.

Ski-après certainly is an important part of socializing in Whistler with many locals and tourists alike gathering around to enjoy a fine wine, a cold pint, and other spirited drinks. Enjoying a glass of intoxicating beverage is nothing new to the valley, and certainly didn’t arrive in the valley with the arrival of the skiers. Whistlers own origin story involves liquor to some extent with John Millar, a trapper who was living in Alta Lake, meeting Alex Philip at the Horseshoe Bar and Grill (a restaurant owned by Philip) in 1911 on one of his yearly trips to Vancouver. Millar told Alex of Alta Lake’s beauty and excellent fishing, and though inebriated, he got Alex very excited, for Alex had always wanted to run a fishing lodge. Millar was invited to dinner the following night, with Alex and Myrtle making plans for a trip the following summer. In August 1911 they set out on a trip to visit AltaLake, eventually developing Rainbow Lodge and tourism in the Valley.

Rainbow Lodge became the centre of socializing in the valley in the following years, with fine food, dancing, and of course enjoying a few drinks. Alex Phillip was known to partake in a few glasses of suds with guests while they were staying at the lodge, with some guests later becoming good friends

Brad Wheeler and Ben Schottle of the Whistler Brewing Company (1995)

These days, Rainbow Lodge no longer stands, and Ski-après is no longer confined to Tyrol Lodge and Dusty’s. There’s no shortage of pubs, clubs, and lounges around WhistlerVillage to provide a wide variety of après experiences. Between the Whistler Brewing Company and the Brewhouse, locals and visitors alike can enjoy a number of Whistler beers after a hard day on the slopes. Looks like Whistler, as per usual, has put a new twist on an old tradition!