paired with Smugglers Trail Captain Stone Lager
Smugglers Trail Caskworks in Langley is not only pet friendly, it also serves “Puppy Flights,” eight all-natural dog treats with no animal byproducts, served on a paw-print shaped board to all of the good boys and girls.
But, it’s feeding the human patrons that executive chef Paul Stephen is most concerned about and, to that end, his Korean-inspired, crispy chicken burger is a real crowd pleaser.
Regional general manager Jamie Macintosh, says while the food isn’t always inspired by the beer, there are several menu items that include their Captain Stone Lager.
“And, we do have beer pairing suggestions with all of the food on the menu,” said Macintosh.
The brewery was founded in a garage by longtime rugby teammates Jamie Overgaard and Stephen Gregorig in 2017, but their brick-and-mortar location at 9339 200A St., didn’t open until October 2020.
The friends famously say that while they don’t always agree on things, they were both convinced the one thing Langley needed more of at the time was “more beer!” Their beer is described as inspired by familiar British beers of the past, “while calling to us from our West Coast Canadian future.” The concept works, because they’ve been winning provincial and national awards for their beer since the launch.
A Smugglers Trail specialty is their cask brews, described as “imagine a beer that’s still alive — bubbling with the energy of its own natural fermentation.”
The unfiltered beer is then carefully transferred to casks where fresh wort is added to encourage natural carbonation, which then kicks off the final fermentation.
Macintosh says while Smugglers Trail is not a “pub,” it does offer some familiar favourites, including wings, bacon cheeseburgers, the Smugg Club — and the Korean crispy chicken burger.
“We get very busy with events, live music on Saturday’s and group bookings. We have all types of people come in here,” said Macintosh.
Building on the success of Smugglers Trail, in 2024, the friends opened Trails End Taproom and Bistro in Fort Langley, which brings their efforts full circle by offering gourmet coffees and breakfast, as well as all of the brewery’s favourites. —Sandra Thomas
Ingredients
Korean sauce
• 10 fl-oz Gochujang paste
• 3 fl-oz rice wine vinegar
• 3 fl-oz sesame oil
• 5 fl-oz honey
• 5 fl-oz soya sauce
• 3 grams crushed chili flakes
• 1/2 oz fresh peeled fine chopped ginger
• 4 crushed minced cloves garlic
• 1/3 cup water
Crispy chicken
• Package of pre-made fish and chip batter
• Smugglers Trail Lager (or club soda)
• 4 oz boneless and skinless chicken thigh
Assembly
• Brioche bun
• Garlic butter
• Roasted garlic aioli
• Sliced cucumber
• Sesame oil
• Coleslaw
• Pickle (optional)
Directions
1. Make the Korean sauce
Sauté garlic and ginger together in a pot for two to three minutes. Add remaining sauce ingredients to the pot and bring to a simmer for ten minutes. Take pot off the heat and let chill to room temperature then purée everything until smooth.
2. Make the crispy chicken
To make things easy, follow directions on a pre-made fish and chip batter mix, using a Smugglers Trail lager or club soda in place of water. Dip the chicken thigh in the batter, pull out and let excess batter drip off. Then place in a bowl of rice flour (push rice flour all over thigh till all the batter is covered). Place in a fryer at 325ºF for 4 to 6 minutes. Use a thermometer to make sure the core temperature of the chicken is 180ºF.
3. Assemble the burger
Lather a brioche bun with garlic butter and place on a frying pan heated to low or toast in the oven until pillowy soft. Spread roasted garlic aioli (purchase from store or find a quick recipe online) on both halves of the bun. On the bottom bun place five slices of cucumber tossed with a drop of sesame oil, then add coleslaw (homemade or store-bought). Place crispy chicken on coleslaw and drizzle some of the Korean sauce on top. Place the top of the bun, and add a pickle on top. Serve with a salad or fries.
