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It鈥檚 been little more than two years since opened its massive wooden doors in Railtown, but already the fledgling craft brewery has seen some big changes.
Chief among them has been the arrival of Dominic Giraldes, who took over brewing operations close to a year ago. Recipes changed, practices changed, and soon the entire culture of the brewery changed, says Postmark co-founder Nate Rayment.
鈥淚t was a big transition, for sure,鈥� he says. 鈥淚n many respects it was like starting all over again.鈥�
And those changes have certainly proved to positive ones. In the past year, Postmark鈥檚 business has more than doubled. Postmark brought home its first-ever gold medal at the 2016 Canadian Brewing Awards for its Postmark Stout, as well as silver at the recent BC Beer Awards for Postmark Blonde. And beer-savvy Vancouverites have clearly taken notice, as evidenced by Postmark鈥檚 first-place win in Westender鈥檚 readers鈥� choice poll for Best Brewery.
鈥淲e鈥檝e grown immensely since Dom started,鈥� says Rayment. 鈥淚t鈥檚 been a great year for us.鈥�
Originally from Northern California, Giraldes moved north 20 years ago to pursue his love of canoeing, of all things. The longtime homebrewer decided to leave his career in physiotherapy a decade ago and pursue the dream of brewing professionally after what he calls his 鈥渕id-life crisis moment.鈥� Giraldes studied at the American Beer Institute in Vermont and interned with Oregon craft beer pioneer Deschutes before returning to Canada brew at the now-defunct Taylor鈥檚 Crossing Brewpub in North Vancouver, and then Central City.
When it comes to Giraldes鈥� brewing philosophy, he says balance and drinkability are first and foremost.
鈥淥ur beers are sessionable and food-friendly,鈥� he says. 鈥淚 follow the four pint rule: the fourth pint should taste as good as the first.鈥�
Postmark鈥檚 beers are indeed approachable and exceptionally well-balanced. While other breweries seem content to jump on the latest trend and release all manner of weirdness in the name of creative expression, Giraldes is more concerned with creating perfect examples of traditional styles. Postmark鈥檚 beers are not risky, but they are sublime, and in that sense, they are unique.
Part of the reason for Giraldes鈥� approach is that, unlike other craft breweries, Postmark boasts an attached high-end restaurant, Belgard Kitchen.
鈥淭he biggest thing that I try to do is not make any one thing over-powering in the beer,鈥� he says. 鈥淚t needs to be subtle, even the IPA, so it can be paired with food.鈥�
One year and 30 new recipes into his tenure at Postmark, Giraldes says he鈥檚 finally starting to feel settled.
鈥淚鈥檓 really liking our beers,鈥� he admits, modestly, 鈥渂ut I just want to make them a little bit 产别迟迟别谤.鈥�
That dogged perfectionism is apparent in the beer he brews, a result of his kaizen-esque approach to brewing: Giraldes even has his own rating system that he applies to his beers, and rarely praises his own work.
鈥淒om is the most critical person of his beer,鈥� says Rayment. 鈥淲ithout a doubt.鈥�
Looking forward, Giraldes says he would like to introduce a barrel-aging program and expand into sour beers.
鈥淚 think we鈥檒l start playing with things outside the box,鈥� he says.
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