John Folinsbee, one of the partners and Brewmaster toured me around the brewery which was established by a group of five partners, including head brewer John Folinsbee and Ben Reeder, co-owner of Maple Bay Hop Farm where many of the hops used in Backcountry’s beers are grown; as well as Marc Roberts and others.

Along with the brewery and the 50-seat taproom, the 6000-square-foot facility also features a kitchen that is serving a selection of pizzas, salads and snacks overseen by Mike Staveley, their head chef.

 

The brewery offers tasting flights of their beer along with individual size pours, cans and growlers. I tasted through their beer selection and my favourites Widowmaker IPA, Dark side of the moose coffee stout, Trailbreaker pale ale, Ridgerunner Pilsner, Yellow Sunshine kettle sour, Close talker German IPA and the Syd Rogers little IPA.

Flatbread

Heirloom cherry tomato, buratta, arugala flatbread with a basil caper vinegarette.

Beet Salad

Fior Di Latte, beets, arugula, candied pecan

Forager Pizza

Roasted crimini and oyster mushrooms, kale, parmigiana reggiano, truffled cream

Harvest Pizza

Roasted peppers, mushroom, zucchini, caramelized onion, vegetable ragu sauce

On the tasting room side is a communal sharing table as well as table seating and seats along the bar, a growler fill bar as well a store.

Backcountry Brewing is located at 405-1201 Commercial Way in Squamish, and on Twitter @Backcountry604 and Instagram @backcountrybrewing 

is open Tuesday and Wednesday from 3:00 to 10:00 PM, Thursday from 3:00 to 11:00 PM, Friday and Saturday from 12:00 noon to 11:00 PM, and Sunday from 12:00 noon to 10:00 PM.

By: Richard Wolak