What's Cooking

House of Q and Howe Sound Brewing are preparing a Championship Pulled Pork paired with Howe Sound Kalamansi Citrus Blonde Ale. Next up on the menu will be Power Punch Bacon Wrapped Brats paired with the Howe Sound Brewing Rail Ale Nut Brown.

Rusty Johnson from Rusty’s BBQ has prepared a slow smoked beef brisket with a chipotle BBQ sauce paired with a Play Dead IPA from Yellow Dog Brewing in Port Moody. Smoked chicken wings tossed in a honey peach BBQ sauce and finished over anopen flame will pair up beautifully with Yellow Dog’s Take a Walk Wit!

Steve from Fat Wally’s Firehouse BBQ has been working for weeks on creating the perfect pairing with Lighthouse Brewing Company out of Victoria. This team will feature the Broadside Northwest Ale, a delicious summer ale that has an amazing blast of New World hop flavour and aroma. Pork shoulder is infused with Race Rocks, a Scottish style Amber Ale, apple juice, a pinch of tobacco and spices.


Then seasoned with a one of a kind rub and cooked over a hickory fire for close to half a day. The chocolate notes in the beer really sizzle with the caramelizing meat. Steve’s wings are marinated in the Jackline Rhubarb Grisette from Lighthouse Brewing Company and seasoned with a mild seasoning. Finished with an award winning BBQ sauce that comes with a nice kiss of heat to go with the hint of tart from the beer.

John from Hog Shack Cookhouse in Richmond is a tough competitor and excited to be working with Anthony and the team from Steel & Oak in New Westminster. Pulled Pork will be paired with Royal City Ale which is lightly hopped for a gentle floral aroma and refreshingly smooth from a mix of classic pale malts.


This Blonde Ale is named after the Royal City that Steel & Oak calls home. John’s handcrafted pork sausage is being paired with the Red Pilsner from Steel & Oak, a light copper with a thick white head, this fullbodied Pilsner has a floral aroma accented with notes of lavender and honey. The caramel malts that aid in its robust colour impart a slightly sweet taste that finishes clean with a crisp spicy bitterness.

This brawny Texas-style chili is spicy and smoky and packs a mean meaty punch. A variety of chili peppers such as Ancho, Anaheim and Chipotle join forces to make this red sauce as rich as the tender blade roast that makes up its backbone. This substantial dish makes a great team with Parallel 49’s Filthy Dirty IPA.


This west coast IPA has a ton of hop flavour and aroma. Subtle sweet malt flavour backs up the huge amount of orange, grapefruit, pine and floral aromas in this beer. Oooh baby, these ribs are a classic. Slow smoked to perfection and slathered in Mom’s ruby red coloured sweet and spicy Bbq sauce, our ribs make a delectable pairing with Parallel 49’s iconic Gypsy Tears Ruby Red Ale.

We have James from Guerilla Q and James from Mission Springs working together on this team and they make a dynamic duo! They are serving up Double Cherry Smoked Chicken Wings with a scratch made rub topped with the signature Guerilla Q Red Sauce. It is paired with Mission Springs’ Cherry Bomb Farmhouse Ale.


Influenced by the traditional farmhouse ales of Belgium, this unique and delicious pale ale uses imported malts and classic Saison influence and is fermented with just the right amount of dark and fermented cherries. Low and slow Oak Smoked Beef Brisket is topped with our Smoky BBQ sauce and will be paired with the Fat Guy Oatmeal Stout, where coffee, chocolate and roasted flavors combine to totally astound your taste buds

Team mates Dan and Owen from Stacked Racks have decided on a Smoked Bratwurst from Lepp Farm Market in Abbotsford served with a Maple Meadows Brewing Beer Bacon Jam and ISA mustard. They are also cooking up Hickory Smoked St. Louis Ribs with a Citrus

Ale Glaze.


Maple Meadows Brewing is a relatively new brewery and we are excited to welcome them and their India Session Ale to BeerBQ. A low ABV beer with well rounded body, this ISA features a crisp, dry finish, a pungent hop aroma and a refreshing citrus taste.

Dan’s second beer is a Dark Red Ale. A Westcoast take on an Irish Red Ale, it has a rich body with notes of chocolate, plum and caramel.

Kevin from Big Dog BBQ has joined forces with Vancouver Island Brewery to come up with some amazing food. Hermann’s Dark Lager is being paired with Kevin’s Texas Style Beef Brisket. You’ll always remember the experience of exploring the dark, natural beauty

of Cathedral Grove on Vancouver Island. The same can be said after you discover this dark, complex, smooth-bodied beer. Consistently recognized as one of the world’s best dark lagers, Hermann’s has a dark, mahogany colour with notes of chocolate, licorice and lightly

roasted coffee.


We hope you enjoy your trip down the dark path. Visitors to BeerBQ are in for a treat as they will get the exclusive chance to try the recently released Killer White IPA. This slightly cloudy IPA is kettle-hopped with Centennial and Ahtanum hops for a bitter, hoppy edge. It’s dry-hopped with Galaxy to create aromas of passion-fruit; fermenting with a Hefe yeast imparts traditional banana and clove notes.


The flavour is fresh and citrusy, the mouthfeel smooth and lively. This white has some bite to it and will be the perfect complement to the Smoked Summer Beer Sausage prepared by Big Dog BBQ!

Abbotsford’s popular Duft & Co Bakehouse and Field House Brewing teamed up for a delicious culinary pairing. A Brined and Smoked Pork with Wholegrain Mustard Vinaigrette is paired with Field House Brewing’s Sour Wheat Goose. Hand MadeSausages served with

Sweet n' Spicy BBQ Sauce will be paired with the ever popular Dutch Pale Ale.

Originally from South Africa, Darrel from Braai-Q is bringing us his signature recipe that features wood smoked brisket, hand rubbed with Braai-Q's secret spice mix and infused with Hathi's signature Coriander Pale Ale. The Coriander Pale Ale is a light and balanced beer with freshly cracked Coriander seeds added to the boil. The cracking of the Coriander highlights its citrus notes and gives the beer a very citrus nose and flavour.

Ravens Brewing Co. is serving a small batch Raspberry Mint Mild, a spin on the standard Dark Mild and only available at BeerBQ as well as the brand new Elderflower White IPA.


Starting with our Dark Mild, which provides a wonderfully quaffable backbone with notes of chocolate, espresso and hazelnut, this small batch version was specially brewed using fresh mint, and 20 lbs of local raspberries. A delicious blend of raspberry, dark chocolate and a pop of minty freshness, it will be sure to pair beautifully with PIGBBQ

whole hog and coleslaw. 


The Elderflower White IPA has floral, tropical fruit and citrus notes at the forefront. A summer inspired IPA, it is light in color and body, but Citra and Amarillo Hops, along with the banana character of the yeast come together to produce a beautifully juicy bouquet which is balanced by a firm bitterness. This beer will be an excellent pairing with PIGBBQ whole hog and coleslaw. 


Raven’s is very excited to announce that they have partnered with the MS Society of Canada, and will be donating part proceeds of beer sales towards MS research.