S<\/span>mugglers Trail Caskworks<\/a> in Langley is not only pet friendly, it also serves \u201cPuppy Flights,\u201d eight all-natural dog treats with no animal byproducts, served on a paw-print shaped board to all of the good boys and girls.<\/p>\nBut, it\u2019s 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.<\/p>\n
Regional general manager Jamie Macintosh, says while the food isn\u2019t always inspired by the beer, there are several menu items that include their Captain Stone Lager.<\/p>\n
\u201cAnd, we do have beer pairing suggestions with all of the food on the menu,\u201d said Macintosh.<\/p>\n
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\u2019t open until October 2020.<\/p>\n
The friends famously say that while they don\u2019t always agree on things, they were both convinced the one thing Langley needed more of at the time was \u201cmore beer!\u201d Their beer is described as inspired by familiar British beers of the past, \u201cwhile calling to us from our West Coast Canadian future.\u201d The concept works, because they\u2019ve been winning provincial and national awards for their beer since the launch.<\/p>\n
A Smugglers Trail specialty is their cask brews, described as \u201cimagine a beer that\u2019s still alive \u2014 bubbling with the energy of its own natural fermentation.\u201d<\/p>\n
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.<\/p>\n
Macintosh says while Smugglers Trail is not a \u201cpub,\u201d it does offer some familiar favourites, including\u00a0 <\/span>wings, bacon cheeseburgers, the Smugg Club \u2014 and the Korean crispy chicken burger.<\/p>\n\u201cWe get very busy with events, live music on Saturday\u2019s and group bookings.\u00a0 <\/span>We have all types of people come in here,\u201d said\u00a0 <\/span>Macintosh.<\/p>\nBuilding 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\u2019s favourites. \u2014Sandra Thomas<\/i><\/p>\n\n![\"\"](\"https:\/\/bc.thegrowler.ca\/wp-content\/uploads\/2025\/11\/Captain-Stone-Lager.png\")
Photo courtesy of Smugglers Trail Caskworks<\/figcaption><\/figure>\nIngredients<\/strong><\/h4>\nKorean sauce<\/i><\/b><\/p>\n
\u2022 10 fl-oz Gochujang paste<\/p>\n
\u2022 3 fl-oz rice wine vinegar<\/p>\n
\u2022 3 fl-oz sesame oil<\/p>\n
\u2022 5 fl-oz honey<\/p>\n
\u2022 5 fl-oz soya sauce<\/p>\n
\u2022 3 grams crushed chili flakes<\/p>\n
\u2022 1\/2 oz fresh peeled fine chopped ginger<\/p>\n
\u2022 4 crushed minced cloves garlic<\/p>\n
\u2022 1\/3 cup water<\/p>\n
Crispy chicken<\/i><\/b><\/p>\n
\u2022 Package of pre-made fish and chip batter<\/p>\n
\u2022 Smugglers Trail Lager (or club soda)<\/p>\n
\u2022 4 oz boneless and skinless chicken thigh<\/p>\n
Assembly<\/i><\/b><\/p>\n
\u2022 Brioche bun<\/p>\n
\u2022 Garlic butter<\/p>\n
\u2022 Roasted garlic aioli<\/p>\n
\u2022 Sliced cucumber<\/p>\n
\u2022 Sesame oil<\/p>\n
\u2022 Coleslaw<\/p>\n
\u2022 Pickle (optional)<\/p>\n
Directions<\/b><\/span><\/h4>\n1.<\/b><\/span> <\/b>Make the Korean sauce<\/i><\/b><\/p>\nSaut\u00e9 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 pur\u00e9e everything until smooth.<\/p>\n
2.<\/b><\/span> <\/b>Make the crispy chicken<\/i><\/b><\/p>\nTo 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 325\u00baF for 4 to 6 minutes. Use a thermometer to make sure the core temperature of the chicken is 180\u00baF.<\/p>\n
3.<\/b><\/span> <\/b>Assemble the burger<\/i><\/b><\/p>\nLather 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.<\/p>\n<\/p><\/div>\n
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\n\t\t\t\t\t![\"\"](\"https:\/\/bc.thegrowler.ca\/wp-content\/uploads\/2022\/07\/sandra-mug.jpg\")
\t\t\t\t<\/figure>\n\n
Sandra Thomas<\/h4>\n
\n\t\t\t\tSandra is an award-winning journalist and freelance writer and editor based in Vancouver, who can now add \u201cbeer aficionado\u201d to her resume.\t\t\t<\/p>\n<\/p><\/div>\n<\/div>\n
![\"\"](\"https:\/\/bc.thegrowler.ca\/wp-content\/uploads\/2025\/11\/Burger.png\")