The Last Hurrah for Dix BBQ and Brew Pub? - CAMRA YVR's Spring Expedition

The last cask standing?
CAMRA YVR partakes in the
end of an era 

The final chapter for the much-love and dearly-missed Dix BBQ and Brew Pub may finally have been written when CAMRA Vancouver's Spring Expedition tour bus rolled into Whistler Village this past Saturday afternoon.

Dix, which served its last beer on premises, May 24, 2010, became a mecca for craft beer lovers here in Vancouver and its closing left a huge hole this city's craft beer community. Brewers Tony Dewalt and Derrick Franche became brewing legends in Vancouver as a result of their delicious and innovative brews, which were served at ridiculously cheap prices, another facet of Dix that is sorely missed in this city.  Dix was instrumental in kick-starting the cask beer movement in this city developing what I believe was the first cask night, held each Thursday and by holding their now-legendary Caskiville events which have been the inspiration for recent cask-dominated festivals held by CAMRA. Franche, the head brewer at Dix when the Mark James Group closed it down, is now brewing at The Whistler Brewhouse and as a tribute to his formerly loyal clientele at Dix and to CAMRA for supporting and promoting the art of brewing craft beer, invited CAMRA members to come up to enjoy the last surviving cask of Dix IPA.

CAMRA members celebrating
finishing off the last DIX IPA
cask - preview to a Stanley Cup
victory for the Canucks?

I have been to about as many "last Dix IPA" cask events as The Eagles have had farewell tours, but Franche assured me this is it for Dix IPA casks. I truly hope that Nigel or Anthony have something squirreled away in the keg rooms of The Alibi Room and St Augustine's because this cask was superb! Anyone who tells you that IPA cannot be aged really should rethink this as Franche's IPA definitely stood the test of time. It may not be has hoppy as it once was, but the balance and smoothness kept me going back to the cask until it was drained, even though there were several other tasty offerings available. The cask was paraded around the upper floor of The Whistler Brewhouse, like the Stanley Cup (don't get used to that sight Canuck's fans, my Red Wings still stand between you and Stanley Cup glory!!) after being consumed in a little over 90 minutes by the 40 or so well-lubricated and appreciative CAMRA members who made the trip. Franche was also celebrated by his many friends and fans who used to frequent Dix on a regular basis. It really was a great atmosphere and fun to watch many rehash and recapture what was once a vibrant craft beer scene at Dix. I was a small part of it early, back when Dewalt was head brewer, in the early days of the cask events, and I can recall many a great evening bellied up to the bar at Dix, munching on peanuts passing the time BSing with the cast of characters that made Dix their local watering hole. I have never really understood why The Mark James Groups shut it down, but I am looking at it from a beer-lovers point of view and not a financial one.

Beers aplenty were shared among the CAMRA
Spring Expedition revellers

Although, for many on the trip, Whistler may have been the highlight, the whole day was non-stop fun for myself. The bus was a-rocking shortly after taking off from St Augustine's, shortly before 1130 and I will take credit for cracking the first growler, filled with Storm's Black Plague Stout, before we hit the Iron Worker's Memorial (Second Narrows) Bridge. By the time we passed by the Lonsdale exit of the Upper Levels Highway, a bottle of 2009 Abyss, Yeti Imperial Stout and several others had been shared about. What I liked about the beers shared on the bus is that many brought along their home brew creations, including one mason jar of "apple brandy" which was a belly warmer, to say the least. For me, the time on the bus getting to and from the destinations is becoming my favourite parts of these beer tour day trips.

Howe Sound Brewery is worth the trip up to
Squamish all on its own.

 The bus was loud and our driver powered up to Squamish, despite the raucous crowd and a misbehaving bus, which had to be replaced when we reached the Howe Sound Brewery. Howe Sound has slowly worked its way into my heart and I consider many of their special and seasonal releases to be among the best beers in BC. I see Howe Sound as one of the breweries that is pushing the envelope in the local craft beer scene and have said to anyone who will listen that I believe this year's Pothole Filler will hold up against any imperial stout in a blind taste test, including Old Rasputin (I hear the gasps of disbelief, but it is something I will put to the test soon). I couldn't resist ordering a pint of the Megadestroyer and I was not disappointed. This latest batch had been "toned down" in the liquorice department, according to head brewer Franco Corno, and has mellowed with a few months of aging, but it was still a very formidable beer and I would not be honest if I said the trip from Squamish to Whistler was not a little fuzzy.
I am not sure how many really took in the amazing scenery on the way home as the bus worked its way down the Sea to Sky Highway. The views of the snow-capped mountains illuminated by the day's last rays of sunlight were spectacular. Unfortunately, I do not have any photos as I was incapable of focusing my eyes, never mind a camera, by that time of the day. And in an apparent defiance of nature, the energy on the bus actually seemed to increase on the way home, which is usually not the case on a ten-hour beer tour! I was clever enough to head straight home, avoiding an even heavier toll Sunday and the wrath of my wife but I did see several merry-makers heading off in the direction of the nightlife of Commercial Drive when we arrive back at St Augustine's.
Cudos to those who organized the trip as they must have felt they were herding cats at certain times of the day. It is a difficult task to keep 40something folks on the rails when their sole purpose of the day is to sample and consume beers, many of them of the very strong variety. I know as I, along with a few friends, have organized a few tours under the name BeerTourist and it is much harder than it seems. But in the end, all the smiling faces getting off the bus around 9 PM must have made all the hard work worth it for the CAMRA organizers. If you have never been on one of these bus tours, whether it be with CAMRA, BeerTourist or any other group, I highly recommend going. They are a lot of fun. Just remember to bring a few tasty brews to share on the bus,  get a good night's sleep the night before and eat a hearty beakfast before boarding the bus...and don't plan too much for the next day as you may find yourself moving a little more slowly than usual.
Also, please try to avoid foods that may result in backfiring of any kind, as one or more members of this trip did not. There were a few moments on the trip that nearly resulted in mass vomiting and it had nothing to do with the beers being consumed. Silent-but-deadlies are not fun in a confined space!!

My Thoughts About Sessional Beers

I recently received a request from CAMRA YVR, along with all other BC beer blog writers, to give my thoughts about sessional beer. I have to admit I have never really given this topic much thought and don't know if I will add much to the discussion CAMRA YVR is attempting to generate.
First off, I do not have any preference for what a sessional beer should be or not be. For me, what I drink is dictated by my mood, my palate at the time, who I am with and my budget. When the circumstances are right, I seem be be able to handle and metabolize several pints of high-octane, big beers and wake up the next day feeling like a million dollars. At other times, I feel the buzz after one or two lagers and it goes all Pete Tong in a hurry. The trick, which I have not quite yet mastered, is to recognize the appropriate times to take advantage of the former and run like Hell  when I detect the latter.
I can honestly say I have utilized everything from Old Rasputin and barley wines to lower gravity beers like Guinness and lagers as a sessional beers. If I am in for the long haul, and if I have the choice, I tend to change it up as I go. Lately, I have been a major hop monster, so I usually have a pint of Red Racer IPA or Driftwood Fat Tug in front of me to start and then I will venture forth. Red Racer ESB is also one of my favourite starter beers as it is very flavourful but does not blow my taste buds apart right off the hop (no pun intended).  I tend to lean towards the bigger beers these days, but not exclusively so and if the mood strikes, I have been known to sit down and enjoy a fare-few Pyramid Apricot Ales.
The gravity of the beer has no relevance in my choosing it, or not, as a sessional beer. I have grown so accustomed to drinking 7% beers that they seem the norm now. In fact, I rarely look at the alcohol percentage of a beer until after I have ordered and tasted it. I drink what I like in the moment. I would never choose to drink a beer because it is 4% just so I can drink more. For me, that is like choosing low-fat cheese so I can eat more with less calories. When I was living in the UK, there was really no choice but to drink low gravity beers, at least where I was living, but I enjoyed many of them. But if similar beers were available here, I would not choose them if I were sitting down for a few just based on the lesser percentage of alcohol. I also never choose a high alcohol beer, just based on the percentage, if I am sitting down just for one.
If there is something that drives my choice of beer when I am having more than a few, it me is the carbonation level of the beer. I tend to look for beers a little less carbonated after a few as I tend to feel bloated. I have learned a wee trick from my good friend Martin Williams of decanting my beer from one glass to another to get rid of the excess and unneeded carbonation and to slightly warm the beer to release to flavours. It is difficult to choose a beer based on carbonation levels here in Vancouver as most beers are served far too carbonated (and too cold).
So, as I said, I might not be the right person to ask about a sessional beer because all beers are potentially sessional beers for me. My drinking habits are not the norm and I realize that. What I find to be the most important factor these days as to what beers I drink and how many of them I consume is the fact that I have a seven-month-old daughter who dictates, more often than not, my beer drinking habits. In fact, said seven-month old is currently squirming in my lap like she has just been tazered, with a funky smell coming from her diaper...she not only is the most improtant factor in my sessional drinking habits, but she also dictates when I can write about beer and for how long.

Search For the Ultimate Cerveza - Final Chapter

Last week I endured one of the worst hangovers I have had in years. On a scale of 1-10, 10 being paralytic in nature, it was a 12. My consumption rate the night before had been moderate, by my standards and did not warrant such cruel payback. It was a few cheeky pints catching up with friends at St Augustine's, where the beer is fresh and the lines are pristine.
So why did the drinking gods deal out such harsh punishment?
Despite being back in VanEast for two days before my hangover, I am blaming Mexico, where I had just spent the previous four weeks before my day of reckoning. Actually, to blame the country of  Mexico is not fair, so I will point the finger of blame more accurately at Mexican beer even though not a single Mexican beer was consumed on the night in question. It is the state of the Mexican beer scene that is to blame...let me explain.
One of the items on my agenda, while visiting my wife's family in Acapulco, was to check out the state of the Mexican beer scene. Researching for this blog, as I framed it to my very understanding wife, seemed like the perfect cover for me to sneak away from time to time for a quiet beer. I have been to Mexico several times in the past and have always found the majority of the beers almost undrinkable:  low alcohol, highly carbonated, mass-produced, light lagers, such as Corona and Sol. But, surely, in a country with a population of over 112 million, there must be someone producing some sort of craft beers. Mexico City alone has a population that rivals the population all of Canada! Every where you look in Mexico, beer is available and being consumed, so there must be a market for quality, local, craft beer.
If there is a beer scene in Acapulco, I certainly could not sniff it out. The state of things in Mexico related to beer reminds me of Canada, circa 1980, when the three big breweries, Carling, Molson and Labatt had a stranglehold on the Canadian beer market and offered nothing but bland lagers. Craft beer and microbrews were unheard of in BC at that time. It was a sad state of affairs compared to today's craft beer boom.

At least one brewery in
Mexico is making an effort
to provide a variety of different
tasting beers

The beer market in Mexico is controlled by two major beer conglomerates those being Grupo Modelo, and Cerveceria Cuautemoc Moctezuma who battle fiercely for the market. In fact, many of the convienence store chains are loyal to one or the other brewery only so that your choices of beers are even more limited. Of the two breweries, Cuauhtemoc Moctezuma, which is apart of Heineken International, is at least making an effort to produce some different varieties of beer, although none come close to craft beer standards. In addition to Dos Equis lager, Sol, Tecate they have managed to branch out and, in my opinion, produce Mexico's best beers. Their flagship beer and considered by most Mexicans to be the best beer in the country, is Bohemia. There are three different styles of Bohemia, all of which are very drinkable, especially when compared to the competition. Bohemia clara (clear), a "pilsner" style beer and is definitely the class of the clear beers in Mexico. Bohemia obscura (dark), is a rich, dark beer, described as a "Vienna style" beer and last year Bohemia came out with a weizen style beer with hints of coriander and orange peel! This beer is very refreshing in the Mexican heat and quite different from any other beer I have tasted in Mexico. Cuauhtemoc also produces a seasonal beer called Noche Buena, which means Good Night and refers to Christmas Eve. It is available yearly in November and December and is a described as a bock. All the Bohemia beers are considered strong beers in Mexico coming in at 5-5.2% ABV. Even though these beers are considered by many to be the cream of the crop, they are also the hardest to find. The Bohemia obscura is found in many restaurants but I could only find the clara and weizen versions in a "special edition Frida Kahlo" packs in Sam's Club (similar to Costco).        
Modelo, owned in part by Anheuser Busch, produces Mexico's best known beer, Corona, and several other similar beers. Only Negra Modelo and Victoria seem to offer any sort of variety. Negra Modelo, my favorite Modelo beer, is a dark beer described by Modelo as a "Munich dunkel" and is widely available here in BC liquor stores.Victoria, which is an amber colored "Vienna" style beer, offers some body and taste, but is just barely a step up from the Coronas of the world. Other than that, I was very  unimpressed with Modelo's beer line-up and tended towards their competition, much to the chagrin of my brother-in-law who used to be very high up in the Modelo organization and who is very loyal to his brand.
After these two breweries, there seems to be a great void in the Mexican beer market, with microbreweries, beer bars and brew pubs being rarities. I am told they do exist but I have yet to find one, or talk to anyone, Mexican or otherwise, who has drank Mexican craft beer. I have read on the internet that there are a few dotted around the country, specifically in Baja, Guadalajara, Mexico City and Tijuana. They certainly were not in the Acapulco area and from talking to the locals, it does not seem there is a desire or market for craft beer there. When I attempted to talk to my friends and relatives about the subject of craft beer they honestly had no concept of what I was talking about. Each and every one of them pointed out that there were numerous beers available in Mexico and did not seem to grasp that they were all virtually the same: mass-produced, light beers with little to no body or flavour, highly carbonated and 4-4.5% alcohol .
So what does all of this have to do with my hangover and how did it contribute.

A world class imperial stout that
carries a world class punch...be
forewarned!

Well, after returning from my vacation, I was itching to get down to my local watering hole to treat my taste buds to some big-hop, Pacific Northwest IPAs and see what else was new on tap. As it happens, I found North Coast's Old Rasputin Imperial Stout on tap at St Augustine's and as an added bonus, it was pouring from one of their recently installed nitro taps! For those of you who are not familiar with Old Rasputin, it is a world class imperial stout and a must for all stout lovers. And for those of you who are familiar with Old Rasputin but never tasted it poured from a nitro tap, do yourself a favour and search it out! It is well worth the effort. It is amazing how easily this 9% ABV monster beer goes down.
But it seems, after four weeks of drinking low-alcohol, bland beers, my tolerance level for the strong beers, widely available here in Vancouver, had been greatly reduced and I was not prepared for the full impact of this amazing black beauty. I quickly recognized this, and, during a momentary lapse of reason decided, despite the sublime quality of the beer, I needed to get home before more damage was done. But I could not bring myself to leave before ordering a Red Racer IPA to get my hop fix. Well, gearing down from 9% ABV to 7% ABV did not really help my cause, hence my predicament the next day. I was not planning to overindulge, but the great taste of these beers lured me into having one more than I should have and the strength hit me hard after a month of 4-5% beers of which I really could only tolerate a few before getting boated.
I truly hope that one day, someone in Mexico will see the need to produce different styles of craft beers. It is a market that is wide open and I believe, like here, in the 1980s and 1990s, if quality craft beers are introduced into the market, they will eventually catch on and take a chunk of the market away from the big, dominant breweries. So if anyone is looking for a warm climate to start a microbrewery, Mexico may be the place to go...you certainly won't find a lot of competition, although selling the idea of craft beer to the locals may be a tougher sell than you think.
If anyone knows of any craft breweries in Mexico, I'd love to hear about it so I can further my research next year when I go down to visit my in-laws.