Whistler’s inaugural beer festival is such a success story that organizers and resort partners are already talking about an even bigger and better festival for 2014.
Franche is the brewmaster at Whistler’s Brewhouse, where he alone develops his recipes and chooses his ingredients. The beer made in the tanks upstairs flows nowhere but into the pint glasses of customers downstairs, there’s no kegging or off-site sales. Unlike a lot of the larger craft breweries, Franche doesn’t need to justify his methods as being as cost effective. This gives him absolute creative control over the beer that flows through the taps in this building.
Beer drinkers, like never before, have big choices to make when it comes to ordering a pint. Gone are the days when a small number of big brewers owned the beer market.