How to Après Like a Canadian, Eh

Rachael Oakes-Ash is an Aussie travel writer and a self-confessed Snow It All who covers all things winter and ski.

Après is as big a part of skiing and snowboarding as, well, snow. And just like snow it can elevate your ski holiday to legendary status filled with local rituals, spirits, brews, and absurdities that you may or may not want to post on your social feed. If you après in British Columbia, then that status goes up a lumberjack notch (pun intended), with everything from heli-fondue to wiener roasts and flaming cocktails.

Speaking of hot, those burning their thighs on the beast that is Whistler Blackcomb head straight to Merlin’s and prepare to party. Fortify that après belly with some Vladimir Poutine crispy hot fries and cheese curds with gravy and wash it down with the biggest, baddest Bloody Caesar in history (think of it as another meal in a glass).

When the chairlifts close at Revelstoke Mountain Resort, locals in the axe-throwing league (yes, that’s a thing) head to Peak Axe Throwing to sharpen their blade before hurling it at a log target. You don’t have to be in the league to do the same; Dustin the axe master will kit you out in your own plaid shirt, talk you through the technique, and pump up the tunes before letting you and your axe loose.

Need to loosen up that throwing arm first? Try the local Revelstoke Monashee Spirits distillery around the corner for BC barrel-aged Negroni, Duck Fat Sazerac, and Organic Ethos Gin-style cocktails with a twist or, if you think you can handle the heat, try the maple-based Vulcan Fire Cinnamon Liqueur. We warned you.

BC resorts are home to many a local brewery for beer you won’t find elsewhere. Try Rossland Beer Company when skiing at RED Mountain Resort and expect to line up like a local with a one-in/one-out policy come 5 p.m. quitting time. Once inside pull up a stool at the bar and indulge in hearty preservative-free ales and stouts. Tip: Get your favourite to go in a “growler”—that’s Canadian-speak for a large glass bottle with a handle.

Not to be outdone, Sun Peaks Resort hosts a wiener roast on the side of a frozen lake every evening during ski season. OK, you have to snowmobile to get there, but that’s half the fun. You’ll be guided through snow-laden forests and fields on a dedicated snowmobile track out to your very own wiener roast—think of it as a Canadian barbecue on a Canadian beach. Did we mention the sunset as you sled back to civilization?

Now, go forth, don your toque (beanie), stock up on your loonies (dollar coins) and toonies (two-dollar coins) and make some classic Canuck après memories.

Header image: Dining in Whistler | Leo Zuckerman