Paired with Tapworks Brewing’s One Sailing Wait IPA
A co-owner of Tapworks Brewing Company in Gibsons, B.C., says the concept for the brewery was inspired by the beachside concessions he grew up with.
“I grew up on the North Shore and had very fond memories of the beach and the concession at Ambleside [Park],” says Geoff Gornall. “I think the reason that it stuck out to me is, the food was simple, but because of the experience, because it was always in such a beautiful location and such a great day, the food always tasted that much better.”
Gornall says he and business partners Neil Bergman and Warren Gregory, wanted to combine those nostalgic food experiences with a brewery where everyone could gather, including kids and dogs. Canine companions are welcome in Tapworks backyard, which also has a fire table and several picnic tables.
“We wanted to do for food, what craft beer had done to beer, elevate it using quality ingredients and adding some fun twists here and there,” says Gornall. “And that comes out, not only in in the menu and the design of the menu, but in the space overall.”
He notes Tapworks makes an effort to use local ingredients when possible and creates a lot of items from scratch. He says those extra efforts send a message to the community that they matter, from the food to the events to the way they treat people.
Gornall says all three friends/business partners have deep roots in the Sunshine Coast with family members who already lived on the Coast and others who have made the move since Tapworks opened eight years ago. The men also all have young families growing up on the Coast so, for now at least, have no plans to expand the brewery to another location.
Instead, they plan to continue to invest in their chosen community. When it comes to giving back to the community, Tapworks not only talks the talk, but also walks the walk, with fundraising events and sponsorships, including hosting beer gardens at the Night Markets and Gibsons Public Market.
“In order to be a community hub, you really have to make sure that you have something that’s welcoming for all different segments of their community, and I think we’ve done a really good job of that,” says Gornall. “We have a core group of customers who come consistently for trivia nights or for music nights and the various other events we have. We also often have people coming in after their soccer practice or after going for a mountain bike ride. And, runners coming in with their trail running groups.”
The brewery’s beach-inspired menu not only includes classics such as tacos and burgers, but also salads and some Asian-inspired dishes, including bao sandwiches and noodle bowls. One of Tapworks most popular menu items is the Carnitas sandwich, featuring citrus braised pork and house-made guacamole.
Gornall recommends paring it with One Sailing Wait IPA for that perfect bite. He says this West Coast IPA with notes of grapefruit, overripe pineapple and some pine is bold enough to stand up well to the spice/heat of the carnitas and its citrus-forward notes cut the fattiness of the pork.
—Sandra Thomas
Ingredients
• 3kg pork butt
• Enough pork fat or neutral cooking oil to cover pork
• 8 pieces of garlic, smashed
• 4 onions, peeled and cut into wedges
• 3 limes, juiced
• 500g orange juice
• 30g oregano
• 15g cumin
• 50g salt
• 2 bottles Jarritos Mexican cola
Add-ons for sandwich
(Tapworks makes their own and you can too, but each if these ingredients can be bought pre-made to save time)
• Mayonnaise, guacamole, coleslaw and pickled onions
Method
1. Add pork fat or oil into metal pot and place in pre-heated 400ºF oven. Cut pork into chunks and add to pot. Place back in oven and flip after 15 minutes
2. Lower oven temperature to 270ºF. Add the rest of the ingredients, including lime rinds. Cover and return to the oven for 3.5 hours
3. Remove pork from oven, cool and shred. Strain and reserve liquid, add to shredded pork.
Preparation for one sandwich
4. Toast a potato bun. Heat pork on a flat top or pan. Place mayo on the bottom half of the bun, guacamole on the top. Add coleslaw to the bottom bun. Place pork on top. Top with pickled red onion.
