For all you beer lovers, I'm going to pass you on to my friend Dan, owner of Container Brewery (coming soon in 2019) in Vancouver to tell you what's what new and interesting in the massive explosion that is Vancouver's craft beer scene.  - Chef Robin

Hi folks, Dan here, ever hear of a brut IPA or glitter beer? Perhaps you've even tasted a hazy pale ale. Well, these are all different craft beers that actually exist in the market today. 

Historically, the craft beer was the classic IPA - a bitter, hoppy beer that went against the mainstream of big beer brands which were mainly lagers. Lagers are - generally speaking - clean, crisp easy drinking beers. Think of your neighbour on his porch having a Bud after cutting the grass. You get the picture.

However craft beer itself is beginning to change. You're seeing all sorts of styles at the tasting lounge from sours to gose, where the latter actually has no hops at all and the former is pretty self explanatory. Even the classic IPA has morphed into fruity, citrusy and cloudy variants that taste nothing like where it came from. The hazy, fruit bomb IPA style is so different from it’s rout style that it has it’s own category now at the GABF. (The Great American Beer Festival)

So, what exactly is a glitter beer then? Well, believe it or not, it is literally a beer with glitter in it. Click here to learn a bit more.

The glitter beer, like many others before it, and many that will come, are trendy, and not very true to the history of beer. It’s not the ethos of an upstart brewery I’m going to be a part of called Container Brewing, but it sure is fun. - Dan Webster

If you want to learn more about the state of the BC craft beer industry, more pearls of beer wisdom from Dan can be found here.  He's currently still in fundraising stage for Container Brewing, they have a few opportunities left for any of you who may like to join them in building something great! There’s a high likelihood that a secret supper club or two will be held at the brewery, maybe even before they open!

- Chef Robin

THE MENU

Inari, sushi rice filled soybean skins and daikon rolls, greens & pickled radish wrapped in daikon, soy cashew dip

Sake marinated tomato, mung bean and watermelon salad

Miso grilled eggplant, mushroom and tempeh yakitori

Sesame squash, tomato, tofu and radish yakitori style (Kushi)

Hiyashi chuka (cold marinated noodles), wild seaweed, herbs, shoyu

Summer berries, jelly, tapioca, soy cream

Details: Vegetarian dinner on Sat, June 30th, 6:30-9:30pm at the underground supper club in the garden (Address in Vancouver given upon booking) - 6 courses  for 69