Belgian beer-focussed brewery Dageraad Brewing in Burnaby just had their 3rd anniversary party on Saturday, May 13. I went, had tons of fun, plus some achingly good beers. Here’s a quick photo recap of the event, plus a sneak preview of their new tasting room.
Darshan, Ben Coli (head brewer & owner), and Lisa. Congrats!
Drink tickets were $5 each.
The doors were pulled up so everyone had a nice view of the new tasting room. There’s a second floor too!
NOTE: the tasting room still is not officially open for business yet. They were only licensed to use this new space for this one-time event. Keep an eye out on Instagram or Facebook to see when they officially open up the room to the public.
Swag area and stairs going up to the second floor.
Bottles on display.
Everyone’s loving that new design.
Beauty. Their graphic designer kicks ass.
Shelf of awards.
The counter. Not sure if that guy in the foreground is holding a muffin or what. No one was selling muffins.
Another view of the counter.
Third anniversary party beer list. Lots of keg-conditioned beers plus an amazing Amber Kelderbier that was cellared for 26 months.
Ko Lanta (6.4%). A staff collaboration beer, brewed to celebrate their 3rd anniversary. It’s a Belgian-style blonde ale brewed with lime leaf, galangal, and Ariana hops. I’ve never had Ariana hops before. Still can’t tell what they are, but this beer would go really well with Thai food.
Some snacks to go with these strong Belgian beers: Jerky Baron Bengal medium-hot beef jerky ($6).
Delicious stuff. Tastes like Asia and India, with the use of garlic, ginger, cumin, and cardamom.
Late July Bacon Habanero tortilla chips ($6). The bacon flavour is actually artificial, so technically these chips are still vegan!
The habanero is just a mere whisper. Firmly in the mild territory, so don’t worry. It just tingles a little bit.
Back bay area where they were pouring 2016 and 2017 versions of 10° Quadrupel.
The view behind the bar. Whitney, Mitch, and Amy.
Second beer: Rocket Surgery (9%), a Belgian tripel brewed in collaboration with Brassneck, which uses Chimay yeast and brettanomyces lambicus. Effervescent, not too sweet, would go great with a Vietnamese banh mi (trust me).
Stairs to the second floor.
The second floor.
View of the ground floor from the second floor.
View of the bar from the second floor.
View of the parking area from the second floor window.
Another view of the second floor.
Shay Kelly The Caterer was doing food for the event. Simple, crowd-pleasing menu of sausages. I didn’t try any because I had dinner plans later, but I did manage to sneak a photo of one:
A friend mentioned to me that she loved the pickles.
Shay walked around giving out samples. Thanks!
A vertical tasting of 10° Belgian-style quad (10.5%). 2016 on the left (cellared for 14 months), 2017 on the right. I could only pick out the tiniest of differences between the two. The 2016 was a bit smoother, and the 2017 a bit more prickly…if that makes any sense. Both had flavours of dark stone fruits, prunes, dates, fig, sweetness, and spice.
We lucked out and got some sun!
And then a band started playing. Sorry for not remembering who they are.
Most of the live music I’ve listened to in the past decade has been at beer events.
One for the road: an utterly amazing Amber Kelderbier (6.5%), a Belgian-style pale ale with brettanomyces claussenii. This one’s been cellaring for 26 months and had huge delicious pear notes. That fluffy head was like whipped cream. Totally up my alley.
Huge congrats to Dageraad, and thanks for putting this event on!