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Fire & Fermentation Top quality people, products and experience. Authorized Winexpert and Traeger Dealer ...because w**e

🧄🖤 BLACK GARLIC ALFREDO – A LITTLE TWIST ON A CLASSIC! 🍝Love Alfredo sauce? Wait until you try it with Vortex Black Garl...
10/23/2026

🧄🖤 BLACK GARLIC ALFREDO – A LITTLE TWIST ON A CLASSIC! 🍝

Love Alfredo sauce? Wait until you try it with Vortex Black Garlic Paste!

Black garlic brings a rich, mellow, slightly sweet flavour with incredible umami depth. It's the perfect way to take a simple Alfredo sauce from ordinary to extraordinary!

🍝 Creamy Black Garlic Alfredo

Ingredients:

2 tbsp butter

1 cup heavy cream

¾ cup freshly grated Parmesan cheese

1–2 tsp Vortex Black Garlic Paste (adjust to taste)

Freshly cracked black pepper

250 g fettuccine or your favourite pasta

A splash of pasta water, as needed

Directions:

Cook pasta according to package directions, reserving some pasta water.

Melt butter over medium-low heat and stir in the Vortex Black Garlic Paste.

Add cream and gently simmer for 2–3 minutes.

Reduce heat and stir in Parmesan until smooth and creamy.

Toss with cooked pasta, adding a little pasta water to reach your desired consistency.

Finish with freshly cracked pepper and extra Parmesan!

🔥 Make it a meal! Top with Traeger-grilled chicken, shrimp, or mushrooms for an unforgettable dinner.

🛒 Pick up your Vortex Black Garlic Paste at Fire & Fermentation in Duncan and give your next pasta night a serious flavour upgrade!

🍷 The w**es you wait all year for are here.Reserve Your LE26 WinesWinexpert Limited Edition 2026 has arrived at Fire & F...
10/02/2026

🍷 The w**es you wait all year for are here.

Reserve Your LE26 Wines

Winexpert Limited Edition 2026 has arrived at Fire & Fermentation!

Five exceptional w**es inspired by renowned w**e regions around the world—available in limited quantities and by reservation only.

Already make your own w**e? Make your next batch with us. New to craft w**emaking? We make it incredibly easy.

Discover Boutique Winemaking at Fire & Fermentation.

Choose your w**e. Start your batch. We take care of the rest.

📍 Fire & Fermentation | Duncan, BC
🍷 LE26 reservations are now open.

🦃 Make Your Best Thanksgiving Turkey EVER! 🔥Thanksgiving is coming — and if you’re in charge of the turkey this year, le...
09/30/2026

🦃 Make Your Best Thanksgiving Turkey EVER! 🔥
Thanksgiving is coming — and if you’re in charge of the turkey this year, let’s make it one everyone talks about!
Whether you’re smoking it on the Traeger, brining it for maximum flavour, or looking for the perfect rub, seasoning or sauce, Fire & Fermentation has the supplies AND the know-how to help you nail it.
🔥 Turkey brines
🔥 Rubs & seasonings
🔥 Sauces & finishing touches
🔥 Traeger pellets & supplies
🔥 Thermometers & BBQ essentials
🔥 And plenty of advice from people who love cooking over fire!
Not sure where to start? Come in and talk turkey with us. We’ll help you put together everything you need for a juicy, flavour-packed Thanksgiving bird.
📍 Fire & Fermentation — Duncan
Your Thanksgiving turkey deserves better than “good enough.” 🦃🔥

Thank you so much, Cowichan Valley! Your support continues to blow us away.Also, a special thank you to our event co-hos...
09/29/2026

Thank you so much, Cowichan Valley! Your support continues to blow us away.

Also, a special thank you to our event co-hosts, . We are so very thankful to be your neighbours, and look forward to what shenanigans we can cook up next!

Food is ready! Come on down to Deadhead and order up a plate! Free jalapeño poppers and wings!!
09/26/2026

Food is ready! Come on down to Deadhead and order up a plate! Free jalapeño poppers and wings!!

Tomorrow’s the day! 🎉 Fire & Fermentation turns THREE and our neighbours at Deadhead Brewing turn TWO. Join us Saturday ...
09/25/2026

Tomorrow’s the day! 🎉 Fire & Fermentation turns THREE and our neighbours at Deadhead Brewing turn TWO. Join us Saturday for Traeger-cooked brisket & pork, Knucklepuck BBQ samples, LE26 w**e tasting and more. Then keep the party going with live music next door. Come hungry!

We wanted to give you a little sneak peak of what we are cooking up this weekend. Smoked BrisketWhat you need1 whole pac...
09/25/2026

We wanted to give you a little sneak peak of what we are cooking up this weekend.

Smoked Brisket
What you need
1 whole packer brisket, trimmed (12 to 14 lb, about 5.5 to 6.5 kg)
Traeger Beef Rub, as much as you like
Hickory pellets

How to make it

1) Rub the brisket generously all over, wrap it tightly in plastic wrap, and let it rest in the fridge for 12 to 24 hours.
2) Fire up your Traeger to 225°F (107°C) and preheat with the lid closed for 15 minutes. Turn on Super Smoke if your grill has it.
3) Unwrap the brisket, pop a meat thermometer into the thickest part, and set it fat-side down right on the grates. Close the lid and smoke until it reaches 160°F (71°C), roughly 6 hours.
4) Pull it off and wrap it snugly in two layers of heavy-duty foil.
5) Back on the grill it goes until the internal temperature hits 204°F (96°C), another 4 to 6 hours.
6) Let it rest in the foil for at least 30 minutes, then unwrap and slice against the grain.

Recipe adapted from Traeger Kitchen.

Pair it with: Winexpert LE26 Milagro
A Chilean red blend of Cabernet Sauvignon, Carménère, Merlot and Syrah. Dark berries, plum, a little spice and just enough oak to stand up to all that smoke and bark, with bright acidity to cut through the richness. It's a limited edition kit, so come see us to reserve yours before they're spoken for.

We will have commercially comparable w**es of the LE26 w**es available to taste at our celebration tomorrow!!

Can't wait to see everyone tomorrow, starting at around noon!

Fire & Fermentation 3rd Anniversary PartyCo-hosted with When: Saturday, September 26, from noon until lateWhere: 5301 C...
09/23/2026

Fire & Fermentation 3rd Anniversary Party
Co-hosted with

When: Saturday, September 26, from noon until late
Where: 5301 Chaster Road, Unit 202, Duncan

What's happening:

-Grills fired up out front, with the Knuckle Puck barbecue team cooking tasty samples
-Barbecue plates from the Deadhead brewpub: brisket, pulled pork, and beans, so guests can pair a plate with a b**r
-Winexpert LE26 limited edition tasting: commercial comparables of the upcoming releases, so guests can get a sense of how each w**e will taste
-LE26 pre-orders available
-Live music at Deadhead with a couple of bands, going late

🔥 NEW MEAT CHURCH HAS LANDED! 🔥Say hello to Meat Church Garlic & Jalapeño Blanco — the newest seasoning to hit the shelv...
09/22/2026

🔥 NEW MEAT CHURCH HAS LANDED! 🔥

Say hello to Meat Church Garlic & Jalapeño Blanco — the newest seasoning to hit the shelves at Fire & Fermentation!

🧄 Big garlic flavour
🌶️ A kick of jalapeño
🔥 Made for bringing serious flavour to the grill

Try it on chicken, pork, beef, veggies, potatoes—or start experimenting and find your own favourite way to use it.

If you’re already a Meat Church fan, you know these seasonings don’t mess around. Garlic & Jalapeño Blanco is in store NOW!

Come grab a bottle and give something on the grill a serious flavour upgrade. 🔥

📍 Fire & Fermentation | Duncan, BC

Winexpert's Limited Edition collection for 2026 is open for reservations, and this is the one time of year we ask you to...
09/21/2026

Winexpert's Limited Edition collection for 2026 is open for reservations, and this is the one time of year we ask you to plan.

LE26 is five w**es, released one at a time between December and April. They are produced in limited quantities, and they are reservation-only. Once they are spoken for, that is it.

Want to taste comparable w**es before reserving? Come check out our celebration on September 26th!

Here is what is coming.

Connexion Red, December. A French blend from the Languedoc: Grenache and Merlot. Dark berry and plum with a little spice and a smooth, easy finish.

Connexion White, January. Roussanne, Marsanne and Viognier from southern France. Peach, apricot and citrus with soft floral notes and a rounded finish. No oak.

Milagro, February. A Chilean blend of Cabernet Sauvignon, Carménère, Merlot and Syrah from the Maipo Valley. Dark berry, cherry and tart plum over gentle oak. If there's brisket on the Traeger, this is the bottle you want next to it.

Synergy, March. Sémillon and Gewürztraminer from South Australia. Lychee, white peach and citrus blossom, crisp and silky.

Amici, April. A full-bodied Italian red made with Montepulciano, Aglianico, and Sangiovese, with the grape skins included for extra body and structure. Heavy oak, firm tannins, the kind of w**e you open for a long dinner with people you like.

Each kit takes about eight weeks from start to bottle and yields roughly 30 bottles. Labels are included.

Come in and put your name on the list, or send us a message and we will hold a kit for you.

Which one are you curious about?

Address

202-5301 Chaster Road
Duncan, BC
V9L5J2

Opening Hours

Tuesday 9:30am - 5pm
Wednesday 9:30am - 5pm
Thursday 9:30am - 5pm
Friday 9:30am - 5pm
Saturday 9:30am - 5pm

Telephone

+12507434647

Website

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