Today the weather was beautiful, the skies were blue and the sun was shining. Ideal conditions for a nice cruise up the Sea to Sky highway. And since we would be driving to it, this was also as good of a time as any to stop at Squamish for lunch. Squamish, home of the town’s only brewery, “Backcountry” and their tasting room with full bar and pizza kitchen. It was also the next stop on my Vancouver Foodster #pizzachallengeyvr tour, with me playing the role of one of the three judges.

And this Easter long weekend the neighbourhood too decided to come out to “Backcountry Brewing” for a pint and a pie. Luckily, we were able to grab the tail end of a share style table, without any wait. You order your drinks and your meal at the bar, the former you take with you back to your seat, the latter gets brought out to you.

But many more visitors came in to purchase beers in bulk. Their full assortment was available for grab and go in refrigerator units, you also had the option to buy a grower and fill it from their taps. And to complete the experience, you can drink your “Backcountry” beer out of one of their branded glasses, while wearing their outdoor lifestyle merch. All also available for purchase.

Naturally, we had to start our meal with said beers. Especially considering this is a brewery, and that you can see the tanks from any seat in their open dining area.

My guest had the “Ridge runner Pilsner” for a nice crisp drink.

I will always opt for a flight, to be able to taste more in one go. I choose the following based on their names. Each more and more fun as I moved along. The “I’ll have what she is having” is a peach, boysenberry, and mango sour that actually isn’t all that sour. The “Dead of night galaxy IPA” uses galaxy hops exclusively, for a lighter and fruiter brew. “Everything is coming up Milhouse” is the West coast version of their popular “Widow Maker” beer, but crisper and lighter. And the “Really really ridiculous looking” is new on tap, a lighter and fruitier lager that ended up being my favourite of the afternoon. Each brew I tasted was just as good as the next, each unique, each delicious. They weren’t overwhelming, but easy to drink.

When it came to food, first came the pizza I was sent here to try. “I pity the falafool”, a vegetarian pizza that catered to Squamish’s plant-based eating. Tahini, feta, falafel, halloumi, yogurt, and mint. This was the only vegetarian entry for this year’s competition. I have never had a pizza like this before, and it lived up to its name and the expectations you had reading it. You absolutely got the promised flavour a falafel. It ate like a whole other meal, making it a great vegetarian offering that didn’t have it feeling like you were missing anything. It was also just as complex as any other meat-happy pies on the menu. It had an all encompassing Mediterranean feel, that I would be happy with the next time I am craving the distinct flavour of a falafel.

We also tried their Margherita pizza, wanting a base pizza flavour that we are familiar, and could use to gauge the quality of the pizzas coming out of their kitchen. The crust was beautifully baked with plenty of air bubbles and crispy blackened bits. It checked off all the boxes. Where it lacked was in the depth of the sauce. It was a little two sweet for my taste, whereas I would have liked more seasoning and a lot more fior di latte cheese. Therefore I suggest getting one of their specialty pizzas that they do so well, instead.

Like the “Wake-N-Bacon 3.0”. Maple garlic cream, roasted potato, guanciale, mozzarella, oven cured tomato, and a sunny side up egg. A delicious assembly altogether, but it was really the maple syrup that made all the difference. This was also the chef’s favourite pizza, and a popular brunch option. Salty, sweet, and savoury all rolled into one. My only critique is I wanted more runny egg to go around, only one slice and one person gets to have egg.

We also tried their new “Galaxy Pastrami Sandwich”. The pastrami is brined in their Galaxy IPA, hence the name. It is stacked between two thick slices of herbed focaccia, along with gruyere cheese and a mustard vinaigrette slaw. Served with a side of regular chips, and their in-house made beer pickles. It was a thick and delicious looking sandwich, but a little too dry for my tastes. I was left craving a creamy sauce, more mayonnaise, or even a gravy dip to dunk the sandwich into for moisture. The sides offered a change of taste and texture and helped in getting this down. I liked the pickles the most, but would have liked them sweeter for a better contrast. I did like the meat as is, they were quality you can taste. Similarly the crispy toasted bread would have been great as is with a slather of salted butter.

For some spice in any of the above, each seating had a bottle of their beer infused “Backcountry Brewing” hot sauce. It is prepared locally using their “Ridge Runner Pilsner”. Like their beers it gives you want you expect, without being overpowering.

 

Would I come back? – Yes.
Would I line up for it? – Yes.
Would I recommend it? – Yes.
Would I suggest this to someone visiting from out of town? – Yes.
A great spot to stop at when in Squamish great pizzas and beers coming together for a delicious lunch or brunch. Don’t deny your cravings.

 

BACKCOUNTRY
405-1201 Commercial Way, Squamish BC, V8B 0R5
604-567-2739
backcountrybrewing.com

 

 

To learn more about the Vancouver Foodster Pizza Challenge, visit the link. And then try all the competitors to vote for your favourite.

Pizza Challenge