Beer Pairing Dinner

Join us for an intimate night of meticulous pairings on Monday, March 3rd at 6 o’clock in the evening. A 5-Course Beer Pairing Dinner, lead by Boundary Bay Chef, Matt Hansen and Brewers, Aaron Jacon Smith & Bryan Krueger . All five courses will be expertly paired with a Boundary Bay-infused beer:

• Course 1: Stewed Boar and Apricot Goulash with Roasted Pistachios paired with Irish Red infused with Red Wine Soaked Apricots

•  Course 2: Blonde Ale Poached Egg over Mushroom Ragout and Brioche with Tarragon-Blonde Hollandaise paired with Not Shawn’s Saison

•  Course 3: Cured Salmon with Nettle Puree and Grapefruit Caviar paired with Dry-Hopped ESB

•  Course 4: Cassoulet with Confit Duck Leg paired with Wonderland Belgian Strong Golden infused with Sweet Orange Peel and Juniper

•  Course 5: Guajillo Black Forest Torte paired with TBA (2012 Old Bounder OR Guajillo/Cherry infused Lost Giants Imperial CDA OR Licorice, Allspice, and Juniper Oat Stout with Irish Dry 50/50 blend)

Join us in the Bistro for our first Beer Pairing Dinner of the year! By reservation only ($55 per person).  Tickets are available for purchase at Boundary Bay.

Ski to Sea ESB

This year, the Ski to Sea Race is celebrating 100 years of racing in this community and they’ve asked us to brew a special Boundary Bay Brewery beer to commemorate this exciting anniversary.  We were thrilled to take on the challenge and created a dry hopped ESB that we’re calling the Ski to Sea ESB.  It is an English style pale ale, copper in color, emphasizing the subtle blend of imported and domestic malts. The addition of dry hops adds a delightful hoppy aroma and a slight floral, grassy flavor.

the label & tshirt design

What is the history of the Ski to Sea race? In 1911, a few crazy Bellingham and Whatcom County locals ran to the summit of Mt. Baker and back down to see who was the fastest in the first Mt. Baker Marathon, America’s original adventure race.  Today, that spirit lives on in the Ski to Sea Race, a 7 sport relay over 100 mile course. You can read more about the rich history of this race here.

We’ll be bottling the beer here at the brewery on May 4th or May 5th and it will be available to the public in 22 oz. bottles and on tap at Boundary Bay Brewery by May 6th.  We’ll also have t-shirts and posters with the Ski to Sea ESB label design for sale here at the brewery – coming soon!