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Tristan Weedmark

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Heat & Eat: Grill Edition May 11 – May 18

What do you get when you combine a long weekend with warm, sunny weather? Dining alfresco! That’s why this week’s Heat & Eat offering is made for the grill.

Greek Marinated Veggie Skewers with house made Naan and Tzatziki $30

15 minutes on medium/low heat rotating through out.

Whistling Paddler BBQ Chicken (4 x 5oz breasts) with Shallot and Basil New Potato Salad $35

20 min on medium/low heat, flipping half way through.

Cooking times may vary.

Looking to have left overs? Order both for a complete long weekend feast!

Order the day before for next day pick-up.
Call us to order: (613) 646-0101

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Ep. 6: Cooking With Beer – Season Finale

Quick, easy, and delicious. Three simple words, one fantastic meal. On the season finale of Cooking with Beer with Chris, we’ve whipped up a real crowd-pleaser: Meatball Subs made with Midnight Stout!

We have a feeling this easy-to-make and messy to eat meal will become a regular feature around your table this summer. Enjoy!


Olive oil
1 Small Potato
500 g Ground Beef
2 sprigs of Fresh Rosemary
Ciabatta Bread Rolls
1 splash of Red Wine Vinegar
100 g your favourite cheese

2 Red Onions
2 Tomatoes
2 Celery Stalks
1 Heaped tbsp Plain Flour
½ can of Midnight Stout
500 mL Beef Stock
1 tbsp Hot Sauce
1 tbsp Worcestershire Sauce
2 tbsp Mustard
1 tbsp Honey
1 tsp Fennel Seed

1. Preheat the oven to 200°C/400°F/gas 6. Lightly grease a large roasting tray.

2. Peel and coarsely grate the potato, then add to a bowl with the minced beef. Mix together, then roll the mixture into balls, slightly larger than a golf ball

3. Reserving 3 to one side, place the meatballs into the prepared roasting tray, then season the meatballs with sea salt and black pepper, then place in the hot oven for 20 to 25 minutes, or until golden and cooked through.

4. To make the gravy, brown the beef, then add the chopped onion, celery and fennel seed. Fry until veg soften.

5. Add tomatoes and cook for 3-4 minutes

6. Stir in the flour and cook for 2 minutes, then add the Midnight Stout and leave to boil and bubble away.

7. Pour in the stock and stir in the remaining ingredients, then bring to the boil and reduce to a simmer.

8. Once cooked, remove the tray from the oven and place over a medium heat on the hob. Pour over the gravy, add the rosemary sprigs and simmer for a few minutes.

9. Toast your ciabatta.

10. Grate over the cheese and remove from the heat.

11. Spoon in the cheesy meatballs and gravy (discard the rosemary sprigs, then serve with any leftover gravy for dunking.

Check out the video on IGTV or Facebook!

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Mother’s Day 2020

Celebrate Together While Apart

Unless you live with your mom, this Mother’s Day will undoubtedly be different than all of the ways we’ve celebrated in year’s past. Just because you won’t be able to enjoy an in-person meal with your mama this Mother’s Day, doesn’t mean that you can’t provide one for her. Here’s all the ways we can help shower your mum, mom, ma, mommy dearest this Mother’s Day.

Heat & Eat Meal

This week’s Heat & Eat meals include a tasty Coconut Chickpea Korma Curry ($30) and Seafood Penne Alfredo ($35). Just place your order on before 7:00 pm on Saturday for pick-up on Sunday!

Take-Out Menu

Does your mom have a favourite Lakeside meal? Treat her to her favourite dish available through our Lakeside Brew Pub Drive-Though. Click the link above to access the full take-out menu.

Send or Pick-Up Beer

We don’t deliver on Sunday’s, but you can get beer for mom before or just after Mother’s Day via our Home Delivery or Shipping options. Live locally? Pick some up through our drive-through and drop it off at her door.

Repurpose your Growler

Those empty growlers double as beautiful vases. Pick up some cut flowers from your local flower shop or pluck from your garden and delivery them to her porch in a growler. Reduce, reuse, recycle.

Gift Certificate

Whether your mom’s a foodie, beer lover, or WBC gear fan our gift certificate is sure to please. Gift Certificates can be used online, for take-out, or when use as a family when our pubs re-open.

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Beer Cocktail: Beergarita


Happy Cinco de Mayo, everyone! While we would have loved to have you enjoying tacos and drinking beergaritas with us at Lakeside Brew Pub, instead, please enjoy this tasty recipe while sitting out in the sun this evening!


1 lime, cut into wedges

1/4 cup ground Himalayan Salt

2 cans Farmer’s Daughter or Icebreaker*, chilled

1/2 cup thawed Limeade Concentrate

1/2 cup Tequila

Ice cubes


Rub lime wedges around rim of four glasses.

Dip glass in salt to lightly coat rim.

In a pitcher, combine beer, limeade, and tequila.

Fill glasses with ice then pour over the beergarita mixture.

Garnish with slice of lime. Enjoy.

Note: Looking for something spicy? Add fresh jalapeno to your beergarita mixture and stir in.

*Astrolabe, Legion Lager, or your favourite light-coloured beer would be great, too!

Looking to get some tacos with your Beergarita? Our Lakeside Drive-Through is open until 7:00 pm and we have fish tacos on the menu! Give us a call to place your order. (613) 646-0101

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Heat & Eat: May 4 – May 10

Just Heat & Eat! Here are this week’s dishes:

Coconut Chickpea Korma Curry $30

Sprinkle rice with 100 mL of water and bake at 375 degrees for 50 min with lid on. Stir halfway through.

Seafood Penne Alfredo $35

Heat at 375 degrees for 30 minutes with lid on. Remove the lid and bake for another 10 minutes.

Cooking times may vary.

Order the day before for next day pick-up.
Call us to order: (613) 646-0101

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Ep. 5: Cooking With Beer – Fish & Chips

Give the mushy peas a try!

We can’t think of a better combination than beer-battered fish and chips enjoyed with a frosty pint on a warm, sunny day. With warmer temperatures on the horizon, we developed this easy to make, and delicious to eat, Astrolabe IPA-battered fish and chip recipe for episode five of Cooking with Beer with Chris! Tuck into this tasty treat.

50 g Plain Flour
50 g Cornflour
1 tsp Baking Powder 
1 Tbsp Turmeric – Optional
150 mL Astrolabe IPA
400 g Fillet Sustainable Fish. We used haddock.

750 g Potatoes
2 Tbsp Plain Flour
2 tbsp Sunflower Oil
S & P to taste

Combine flour, cornflour, baking powder and turmeric in a large bowl, season with S & P to taste. Gradually pour the beer and water into the bowl, stirring until you have a smooth, lump-free batter. Leave to rest for 30 mins while you prepare the chips.

Heat oven to 400 F. Chop potatoes into 1 cm thick chips. Tip chips onto a large baking tray with the flour, oil and some salt. Gently toss together until all the potatoes are evenly coated and the flour is no longer dusty. Roast for 30 minutes, turning occasionally, until the chips are golden and crisp.

To fry the fish, heat 3-4 cm of oil in a deep saucepan/frying pan until a drop of batter sizzles and crisps up straight away. Pat the fish dry with paper towel, and coat with flour and S & P. Shake off any excess, then dip into the batter. Carefully lower each fillet into the hot oil and fry for 4-5 mins per side until golden and crisp. Using a large slotted spoon, lift out the fish, drain on paper towel.

Check out the video on IGTV or Facebook!

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Introducing All Together NEIPA

All Together NEIPA

Our take on the All Together NEIPA, part of a worldwide beer collaboration in support of the hospitality industry, is now available!

Hospitality professionals help keep our communities connected, and now they are in a time of great need. To help support the industry that has provided us with tremendous support, we are donating all net proceeds from our All Together beer to the Bartenders Benevolent Fund.

Our New England style IPA is juicy, tropical, and pillowy soft. In other words, it is perfect for these warmer temperatures!

Sending a big thanks to Other Half Brewing Company and all the great companies that helped make this collaboration possible. And, thank you to all the breweries around the world who have chosen to take part in this initiative – it’s great to be in your company!

Visit our online store to order! Available for Home Delivery, Shipping, and at our Lakeside Drive-Through.

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Heat & Eat: April 27 – May 3

Take the prep out of meal prep with this week’s Heat & Eat options!

Black Bean Enchiladas (Vegetarian and GF) $30

Remove lid, bake at 350 F for 25 minutes.

Chicken Pot Pie $35

Remove tinfoil, bake at 350 F for 45 minutes.

Cooking times may vary.

Order the day before for next day pick-up.
Call us to order: (613) 646-0101

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Dawn Patrol is BACK!

Dawn Patrol Tangerine Blonde Ale

The beer that signals summer is back.

Out at first light, before the sun fully rises, is the golden hour paddlers, and surfers alike, call Dawn Patrol. With colour reminiscent of a breathtaking summer sunrise, and a taste that teases your taste buds with punchy tangerine, Dawn Patrol delivers everything you need to beat the heat of summer.

Dawn Patrol is available through our Lakeside Drive-Through, select grocery stores, and through our online store for home delivery and shipping!

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Ep. 4: Cooking With Beer – Peanut Butter Shake Black Velvet Cupcakes

Don’t mind us, we’re just
over here drooling

Consider your sweet tooth satisfied! On episode 4 of Cooking with Beer with Chris, we’ve whipped up the most decadent, mouth-watering treat imaginable, Peanut Butter Shake Black Velvet Cupcakes. And, you’d never know it, but this recipe is butter-free – happy baking!

350 g Brown Sugar
2 Eggs
200 g Flour
100 g Almonds
1.5 tsp Baking Soda
1/2 tsp Salt
300 mL Peanut Butter Shake

Preheat oven to 325F
Mix all ingredients in a bowl until smooth. 
Pour mixture into greased baking tin.
Put in preheated oven for 20 mins.
Let cool.  

400 mL Whipping Cream
50 g Icing Sugar
Splash of Peanut Butter Shake (for luck)

Whip until thickened and place a dollop onto cooled cupcakes.
Tip: For an extra little treat on top (and to look fancy AF) sprinkle with cocoa powder!

Keep refrigerated.