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DTSTART;TZID=America/Los_Angeles:20180717T180000
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DTSTAMP:20260511T112547
CREATED:20180714T225146Z
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UID:10001138-1531850400-1531864800@www.peaksandpints.com
SUMMARY:Double Mountain Music To Their Beers
DESCRIPTION:Double Mountain Music To Their Beers \nMatt Swihart and Charlie Devereaux crossed paths while working at Full Sail Brewing in Hood River\, Oregon. They became instant friends\, chatting up food\, beer and music while starring out Full Sail’s window at the beautiful Columbia Gorge. Devereaux didn’t see Swihart climb to assistant brewery as he followed his dreams in 1995. They’d reunited here and there\, spit-balling future project over beers and music. In February 2006\, Swihart caught glimpse of a “For Lease” sign in one of the few light-industrial-zoned storefronts in downtown Hood River. St. Patrick’s Day 2007\, Swihart and Devereaux opened Double Mountain Brewery & Taproom in said spot\, named after the orchard they owned\, Double Mountain Orchards — where one can look in one direction and see Mt. Adams and then look in the other direction and see Mt. Hood. With a mash tun paddle and one hand and a banjo in the other\, Swihart ran the brewery while Devereaux ran the pub\, creating a pizza that draws as well as their\, Belgian inspired yet Northwest centric craft beer. \nSwihart’s love for music transgressed into his craft\, naming his craft beer after songs and artists with the chalk beer nameplates to prove it. In fact\, Swihart’s band\, The Greenneck Daredevils\, formed when his buddies decided to jam at the brewery’s anniversary party in March 2013. Swihart is the band’s wild card. Not only does he rip on the banjo with fantastic harmonies\, his charisma and sense of humor come through at the live performances. \nWhile Swihart can’t make Peaks and Pints’ Double Mountain Music To Their Beers night Tuesday\, July 17\, like he did in December 2016 when he released the brewery’s first cider\, his inspiration will ring through our lodge. We’ll tap a firkin of Sweet Jane IPA\, a nod to the hit song on Velvet Underground’s fourth album\, as well as a keg of the brewery’s Timbeer! Pale ale brewed for the Timber! Outdoor Music Festival in Carnation\, Washington last weekend. Double Mountain’s Devil’s Cuvee Kriek will be on tap\, a French Oak barrel-aged kriek that bears Swihart’s devil horned mug on the bottle a la Angus Young on AC/DC’s Highway To Hell album. We even booked two honky-tonk Americana bands to perform the same night\, Lorin Walker Madsen and The Hustlers\, and Abraham and the Old Gods\, performing before our huge open windows around 8 p.m. \nWe’ll also tap Double Mountain’s Dry Cider\, Kolsch and Black Irish Stout on nitro. \nPeaks and Pints has a soft spot for this amazing brewery in Hood River. Come share our love for their craft beer\, and cheers with music-inspired beers to some amazing music\, too. \nDOUBLE MOUNTAIN MUSIC TO THEIR BEERS\, 6 p.m. Thursday\, July 17\, Peaks and Pints\, 3816 N. 26th St.\, Basecamp Proctor\, Tacoma\, no cover
URL:https://www.peaksandpints.com/event/double-mountain-music-to-their-beers/
LOCATION:Peaks and Pints\, 3816 N. 26th Street   Tacoma\, WA 98407 United States
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DTSTART;TZID=America/Los_Angeles:20180717T200000
DTEND;TZID=America/Los_Angeles:20180717T220000
DTSTAMP:20260511T112547
CREATED:20180714T204907Z
LAST-MODIFIED:20180714T204907Z
UID:10001137-1531857600-1531864800@www.peaksandpints.com
SUMMARY:Peaks and Pints Tuesday Night Honky-tonk
DESCRIPTION:Lorin Walker Madsen\, a trailer park troubadour from Salt Lake City\, knocks out grimy country-punk drinking ditties like some orphaned child of Hank III and the Devil Makes Three. Blending a road-tough attitude into his own brand of high desert honky punk — gritty vocals and honest lyrics laid over his take on traditional and red dirt country music — Madsen and his band\, The Hustlers\, will join Spokane’s old-time\, kicked-up Americana band Abraham and the Old Gods at Peaks and Pints around 8 p.m. Tuesday\, July 17. Expect good ol’ music to stomp your feet and raise a pint of craft beer. \nPEAKS AND PINTS TUESDAY NIGHT HONKEY-TONK\, featuring Lorin Walker Madsen and The Hustlers\, Abraham and the Old Gods\, 8 p.m. Tuesday\, July 17\, Peaks and Pints\, 3816 N. 26th St.\, Basecamp Proctor\, Tacoma no cover
URL:https://www.peaksandpints.com/event/peaks-and-pints-tuesday-night-honky-tonk/
LOCATION:Peaks and Pints\, 3816 N. 26th Street   Tacoma\, WA 98407 United States
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DTSTART;TZID=America/Los_Angeles:20180718T190000
DTEND;TZID=America/Los_Angeles:20180718T210000
DTSTAMP:20260511T112547
CREATED:20180624T031137Z
LAST-MODIFIED:20180624T031137Z
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SUMMARY:Peaks and Pints SudsPop: Top Rung Brewing and Luke Stanton
DESCRIPTION:Peaks and Pints SudsPop: Top Rung Brewing and Luke Stanton \nYou know what would go great with your beer? (Other than another beer.) Some music. That’s according to researchers in Brussels who found you can enhance the flavor perception of your favorite brew by listening to the right jams. You’re constantly surrounded by sensory stimuli\, like sound\, sensation\, scent\, and color — all of which influence your taste. You wouldn’t think music would have such an impact on taste; but science proves otherwise. \nSo will Top Rung Brewing and singer/songwriter Luke Stanton. \nHot off our successful first outing with 7 Seas Brewing and singer/songwriter Kristen Marlo\, Peaks and Pints presents our second SudsPop VIP Night Wednesday\, July 18. Each SudsPop event features a brewer\, an exclusive one-off beer brewed by the special guest brewer and a chosen artist or band in our East Wing events room. On the third Wednesday of July Top Rung brewer Tyler Mathis will discuss and pour his Reading the Smoke Gratzer Beer\, as well as discuss the Lacey brewery’s history and other craft beer topics. Throughout the two-hour event\, Gig Harbor native Stanton will perform his special honest style of music with compelling acoustics and rich lyricism. \n“Gratzer beer is a historic ale is a classic example of early craft brewing\,” explains Mathis. “From the region of modern-day Poland comes a moderately smoked yet crisp wheat ale\, the Piwo Grodziskie\, or better known as gratzer. Our gratzer has a prominent\, but not overbearing\, oak-smoke aroma accompanied with light floral and citrus notes from Sterling hops. A light mouthfeel and intense carbonation will prickle the tongue and finish dry in a most refreshing way that’ll make you want more. Weighing in at 3.4 percent\, this is the summer crusher you never knew could exist at your backyard barbecues.” \nLuke performs indie/folk/rock covers and originals with influences from Dave Matthews Band\, Glen Hansard\, John Mayer and Mumford & Sons. \nPlease join us 7-9 p.m. Wednesday\, July 18 in the Peaks and Pints East Wing for an incredible night of music and song. \nTickets are $14 plus tax\, which includes the special event beer\, nibbles from Peaks and Pints kitchen and\, of course\, all the beer education and music. There’s a limit of 20 people. Tickets are available at Peaks and Pints. \nPEAKS AND PINTS SUDSPOP: TOP RUNG BREWING AND LUKE STANTON\, 7-9 p.m. Wednesday\, July 18\, Peaks and Pints\, 3816 N. 26th St.\, Basecamp Proctor\, Tacoma\, $14 presold
URL:https://www.peaksandpints.com/event/peaks-and-pints-sudspop-top-rung-brewing-and-luke-stanton/
LOCATION:Peaks and Pints\, 3816 N. 26th Street   Tacoma\, WA 98407 United States
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DTSTART;TZID=America/Los_Angeles:20180721T170000
DTEND;TZID=America/Los_Angeles:20180721T200000
DTSTAMP:20260511T112547
CREATED:20180715T171947Z
LAST-MODIFIED:20180715T175131Z
UID:10001139-1532192400-1532203200@www.peaksandpints.com
SUMMARY:Puyallup River Brewing Road To Maui
DESCRIPTION:Peaks and Pints will host Puyallup River Brewing Road To Maui at 5 p.m. Saturday\, July 21. \nRoad To Maui? Well\, grab a pint of Puyallup River Brewing’s Hazey’s Comet IPA and follow along. … \nEric Akeson and Joe Haugen first met in early 2010\, at the Tacoma Boys store in South Hill Puyallup. The two struck up a friendship when Akeson would bring Haugen samples of his home brews. They instantly hit it off — a delicious Oktoberfest style ale didn’t hurt the friendship. Haugen\, the beer and wine specialist for Tacoma Boys\, was thrilled to hear Akeson had a brewery in the works and promised shelf space. Haugen went on to work for a wine distributor. Akeson opened Puyallup River Brewing Co. in 2011 from his South Hill home’s backyard. He launched the Puyallup River Alehouse three years ago yesterday in downtown Puyallup. \nTheir friendship went to the next level two years later when Akeson opened the Puyallup River Alehouse then invited Haugen to lead his bartending team\, pouring Blonde Saison\, Pineapple Paradise Saison\, Mud Mountain Milk Stout and other Puyallup River Brewing beers that were producing smiles and winning gold medals. \nAkeson tired of all the distraction that came with a taphouse\, closed the pub and hired Haugen to rep his craft beer to the masses. \nThat’s when the “Road Shows” began. Akeson and Haugen dug up a few Vaudeville routines and were a huge hit with distributor\, retails and tavern patrons. Haugen recalls\, “The gags weren’t very funny\, I guess\, but the retails laughed because Eric and I were having such a good time — and I guess it was clear that we liked each other.” \nThe title of this first Road Show was the Road to Puyallup\, obviously. It was a hit. Akeson dressed like Ezra Meeker\, the Puyallup Valley pioneer who became the first hop farmer in the region. By the early 1880s Meeker is a wealthy hop merchant with a branch in London selling hops on the world market\, so the duo would take on English accents as they described their Hop Pioneer\, a hazy double IPA dedicated to Meeker and others who came to Puyallup via the Oregon Trail and made the Puyallup Valley the “Hop Capital of the World” in the mid-1800s. \nThe Road Show series really started to hit its stride with Road To Sumner. One day\, when they called on Stuck Junction Saloon in downtown Sumner\, the duo attempted a stunt they pulled multiple times in their first road show — a version of “pattycake” that ends with them attacking the nearest bartender — but when the bartender ducked\, Haugen cracks\, “He must’ve poured in Puyallup too\,” winking at everyone in the bar. That kind of fourth-wall-breaking would become the norm for the Road series\, which quickly developed a formula that carried over even into lesser latter-day entries such as Road To Roy and Road to Orting. \nAlthough Akeson and Haugen weren’t locked into types in the way that Laurel & Hardy or Abbott & Costello were\, they did fall into the same dynamic over and over in their visits. Akeson would be the cool-headed mastermind\, who’d chat up hops\, malts and specific gravity. Haugen would be the hyper chatterbox\, who’d let himself get talked into delivering the aroma and flavor profile. After the most meta of the Road Shows\, Road to Ruston\, Haugen lets Akeson have it\, reciting a litany of all the time their pitches went badly for him personally. Akeson pleaded with Haugen to continue\, promising to return to the original formula — quickness. They were so ready with a quip that clients barely had a chance to finish laughing at an Akeson line before Haugen had topped it (and vice-versa). And when they weren’t making “jokes” per se\, they both just talked in a humorous way. \nThat’s where the road leads to Peaks and Pints bottle shop\, taproom and restaurant in Tacoma’s Proctor District. Akeson and Haugen will present Road to Maui their latest Road Show centered around the brewery’s release of From Kihei With Love IPA\, a 6 percent ABV hazy IPA. \n“We’re still working on our presentation\, but I’ll most likely concentrate on the all Galaxy and Motueka hop profile\, which has two-and-a-half-pounds of hops per barrel\, the extremely low IBU number and all whirlpool kettle hops with pineapple\, orange and passionfruit and the huge dry hop\,” says Akeson. \n“Me?” quips Haugen\, “I’ll concentrate on the trip to Maui Eric took for a family wedding that inspired the IPA. I’ll act out how he fell in love with the white sand beaches\, his reaction when a sea turtle startled him snorkeling and his hula performance during a luau. He asked me to stay away from his bike ride down from the top of volcano Haleakalā.” \n“When you were born Joe\, the doctor said to your mother: ‘Congratulations. You have an eight-pound ham\,” replies Akeson. \nIn addition to whatever Akeson and Haugen get themselves into Saturday at Peaks and Pints\, know that a keg of Hop Pioneer IIPA\, Mud Mountain Milk Stout\, Hazey Comet IPA and English Pale Ale will be part of the show. \nPUYALLUP RIVER BREWING ROAD TO MAUI\, 5-8 p.m. Saturday\, July 21\, Peaks and Pints\, 3816 N. 26th St.\, Basecamp Proctor\, Tacoma no cover
URL:https://www.peaksandpints.com/event/puyallup-river-brewing-road-to-maui/
LOCATION:Peaks and Pints\, 3816 N. 26th Street   Tacoma\, WA 98407 United States
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DTSTART;TZID=America/Los_Angeles:20180725T170000
DTEND;TZID=America/Los_Angeles:20180725T200000
DTSTAMP:20260511T112547
CREATED:20180717T014055Z
LAST-MODIFIED:20180717T142537Z
UID:10001140-1532538000-1532548800@www.peaksandpints.com
SUMMARY:Christmas In July with Boundary Bay Brewery
DESCRIPTION:Christmas In July with Boundary Bay Brewery\nDo you feel a chill in the air? Jack Frost nipping at your nose? \nNeither do we. \nBut\, Christmas Day is 23 weeks away — which means you’re probably unbelievably busy. Still\, with so many great things going on right now\, you’d be a fool not to carve out some time to enjoy winter seasons brewed by Boundary Bay Brewing. Hard to imagine on a 90-plus degree day in the middle of summer\, but Peaks and Pints will be celebrating the holiday season with Boundary Bay in what we call Christmas In July with Boundary Bay Brewery. It’s true. Right about now is when the heat becomes too much and we begin dreaming of a white Christmas to come and cool us all down. So what better way to mark that there are 162 shopping days left until Dec. 25 than by decking Peaks and Pints’ halls with boughs of holly. Fa la la la la la la la! \nDown the chimney Boundary Bay’s Santa Xander will come with a bound. He will be dressed in the holiday spirit from his head to his foot. A bundle of kegs will be flung on his back. And he’ll whistle\, and shout\, and call the kegs them by name: \n“Now! Old Bounder Barleywine\, now! Cabin Fever Winter Ale\, now! Citraweisse; “Tap on! Scotch Ale\, on! Cedar Dust IPA\, on! Dunder and Blixem (can’t mess with those two cool names!). \nA wink of Xander’s eye and a twist of his head and you’ll know you have nothing to dread. \nHe’ll speak all the words\, but go straight to his work\, \nAnd tap all the kegs; then turn with a jerk\, \nAnd laying his finger aside of his nose \nAnd giving a nod\, up our chimney he’ll rose. \nHe spring to his sleigh\, to his team give a whistle\, \nAnd away they all fly\, like the down of a thistle: \nBut you’ll hear him exclaim\, ere he drove out of sight \nHappy Christmas to all\, and to all a liquid gift good night! \nCHRISTMAS IN JULY WITH BOUNDARY BAY BREWERY\, 5 p.m. Wednesday\, July 25\, Peaks and Pints\, 3816 N. 26th St.\, Basecamp Proctor\, Tacoma\, no cover
URL:https://www.peaksandpints.com/event/christmas-in-july-with-boundary-bay-brewery/
LOCATION:Peaks and Pints\, 3816 N. 26th Street   Tacoma\, WA 98407 United States
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DTSTART;TZID=America/Los_Angeles:20180804T170000
DTEND;TZID=America/Los_Angeles:20180804T200000
DTSTAMP:20260511T112547
CREATED:20180721T205411Z
LAST-MODIFIED:20180721T205411Z
UID:10001141-1533402000-1533412800@www.peaksandpints.com
SUMMARY:Peaks and Pints Proctor Arts Fest After Party
DESCRIPTION:Peaks and Pints Proctor Arts Fest After Party \nIt’s 5 p.m. on a Saturday\, and you’re leaning against Nalley Pickles barrel wood converted to a bar top at Peaks and Pints\, a 20-month old bottle shop\, taproom and restaurant that’s quickly gained a reputation as a hangout for folks looking for an Proctor Arts Fest after party. It’s a mostly sunny\, 79-degree\, Aug. 4 2018 day and you’re toting three full bags of purchased goods and a 20-by-20-inch watercolor of Tacoma founding father Allen C. Mason under your arm. Through Peaks retractable front windows you spot a few folks pleading for sales past the 5 p.m. Arts Fest closing time. People pack Peaks and Pints — some looking for reposed\, many for sandwiches\, most for Two Beers Brewing and Seattle Cider craft liquids. A couple Arts Fest organizers move through the crowd chatting it up with participants. \nA guy in an orange T-shirt starts sketching the room. Jessi and Jared aka Champagne Sunday\, who performed several hours early on the Fest’s main stage\, describe their Gritty City Sirens burlesque project to an older couple. A 24-year-old attorney and 45-year-old nurse battle it out on the jukebox (the young female get the best of him). At this moment\, you understand what Peaks and Pints Proctor Arts Fest After Party is all about. It’s an aboveground attempt to hold on to the days’ creativity while sipping on craft beer and cider from After Party sponsors Two Beers and Seattle Cider. It’s a way to share all the multicolored glory over a pint of Two Beers Mango Passion Fruit IPA. \nIf you’re looking for cuddle puddles\, tiny-T-shirt-wearing candy culture\, Gothic-style chandeliers or some strange world where Alice in Wonderland meets Hunter S. Thompson\, you won’t find it at the Peaks and Pints Proctor Arts Fest After Party. Rather you’ll find Two Beers’ Wonderland Trail IPA with its citrus and passionfruit flavors quite pleasing after a day checking out contemporary art quilts. You never though a Two Beers sun-dried raisin-chocolate-toffee SoDo Brown ale would hit the spot flipping through piles of colored pencil art on a warm summer day. Juried art show\, sidewalk chalk art\, face painting\, your maniac children running around Proctor — all good reasons to hang out that night with Seattle Cider Lavender Lemon at Peaks and Pints. \nAs you move from the bar to the corner nook next to the fireplace\, with the sun shining on your face\, you think about the after parties you enjoyed back in your rave days. You chuckle under your breath. That day\, the only thing you are raving about is how Two Beers’ delicious Proctor Peaks IPA pine profile takes you back to that one rave in the woods when you painted your fingernails and toenails with heavy-duty $2 glitter nail polish while wearing bargain women’s costume garb\, a bright pink wig and read the Lorax to the crowd. Nice. \nPEAKS AND PINTS PROCTOR ARTS FEST AFTER PARTY\, 5-8 p.m. Saturday\, Aug. 4\, Peaks and Pints\, 3816 N. 26th St.\, Basecamp Proctor\, Tacoma\, no cover
URL:https://www.peaksandpints.com/event/peaks-and-pints-proctor-arts-fest-after-party/
LOCATION:Peaks and Pints\, 3816 N. 26th Street   Tacoma\, WA 98407 United States
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DTSTART;TZID=America/Los_Angeles:20180805T140000
DTEND;TZID=America/Los_Angeles:20180805T210000
DTSTAMP:20260511T112547
CREATED:20180705T201830Z
LAST-MODIFIED:20180705T201830Z
UID:10001133-1533477600-1533502800@www.peaksandpints.com
SUMMARY:Peaks and Pints Does Tacoma Beer Week: VIP Barrel Cruise
DESCRIPTION:Engine House No. 9\, Parkway Tavern and Peaks and Pints will take sour sophistication to the next level when the three Tacoma craft beer houses kick off Tacoma Beer Week 2018 with Barrel Cruise\, a sour beer education session and bus tour featuring New Belgium Brewing Company’s Wood Cellar Director Eric Salazar\, Firestone Walker Brewing’s live-beer program Barrelworks Director Jeffers Richardson and E9 Brewery’s brewer Donovan Stewart on Sunday\, Aug. 5. \nKicking off at 2 p.m. inside Engine House No. 9’s upstairs lounge\, three of the most prolific sour beer purveyors in the nation — Salazar\, Richardson and Stewart — will lecture on the history\, brewing procedure\, cellaring and drinking of sour beers\, forever eliminating “That’s not beer” from beer lexicon and championing the Limburger cheese of beer. At 5 p.m.\, the 50 Barrel Cruise riders will take their newly acquired sour knowledge and put it to use drinking all the New Belgium barrel sours at Peaks and Pints before boarding the bus again for a 7 p.m. barrel sour session with Firestone Walker at the Parkway. The bus will return to the Engine House at 9 p.m. where riders loaded with new bitchin’ swag\, will no doubt leave their “This is like drinking a rind of a grapefruit” T-shirts in the backseat of their Uber on the way home. \nTickets for the Aug. 5 Tacoma Beer Week Barrel Cruise are $100 each\, which includes several hours of education and sampling by New Belgium’s Eric Salazar\, Firestone Jeffers Richardson and E9 Brewery’s Donovan Stewart at the Engine House No. 9. The ticket price also includes bus transportation to Peaks and Pints and the Parkway Tavern\, where riders will drink New Belgium and Firestone Walker barrel-aged sours\, respectively. Swag will also be included. The tour is capped at 50 tickets. \nAny Barrel Cruise that starts at Engine House No. 9 is bound to be triumphant. \nTACOMA BEER WEEK 2018 BARREL CRUISE\, 2 p.m. Sunday\, Aug. 5\, Engine House No. 9\, 611 N. Pine St.\, Tacoma\, $100 tickets available at Parkway Tavern and Peaks and Pints
URL:https://www.peaksandpints.com/event/peaks-and-pints-does-tacoma-beer-week-vip-barrel-cruise/
LOCATION:Engine House No. 9\, 611 N Pine ST\, Tacoma\, WA\, 98406\, United States
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DTSTART;TZID=America/Los_Angeles:20180806T170000
DTEND;TZID=America/Los_Angeles:20180806T200000
DTSTAMP:20260511T112547
CREATED:20180722T210208Z
LAST-MODIFIED:20180722T210208Z
UID:10001142-1533574800-1533585600@www.peaksandpints.com
SUMMARY:Tacoma Beer Week 2018: Cans For A Cause
DESCRIPTION:Tacoma Beer Week begins Sunday\, Aug. 5\, and what better way to celebrate than by helping others. \nWith cans. \nIt may be warm and sunny outside\, but people are still starving right in our neighborhoods. Peaks and Pints\, Silver City Brewery\, 7 Seas Brewing\, Georgetown Brewing and Fremont Brewing host Tacoma Beer Week 2018: Cans For A Cause\, a four-day can food drive in support of the Rescue Mission. Beginning Friday\, Aug. 3\, Peaks and Pints will host Rescue Mission canned food. Fill the up\, people. Then\, at 5 p.m.\, Monday\, Aug 3\, Cans For A Cause throws on a party hat\, takes more can donations and ices up craft beer cans from the aforementioned breweries to crush. \nWe know what you’re thinking: What might be an appropriate canned food for Tacoma Beer Week 2018 Cans For A Cause? \nCanned pineapple. \nRemember that time you ate the core of a pineapple? It was tough\, wasn’t it? And the core has an enzyme caused your tongue to feel stiff and weird. Canned pineapple comes to you coreless. \nIn all seriousness\, food banks have been struggling. Silly as these suggestions may be\, they’re a start. Rescue Mission need nonperishables that aren’t packaged in glass and haven’t been opened. Sources of protein and vegetables are always needed. Don’t just donate the crap that’s been sitting in your cabinets that you won’t eat. No one wants your 3-year-old can of pumpkin-pie filling any more than you do. Make sure what you’re donating hasn’t expired and is something you’d be willing to eat. \nTACOMA BEER WEEK 2018: CANS FOR A CAUSE\, donate Aug. 3-6\, party at 5 p.m. Monday\, Aug. 6\, Peaks and Pints\, 3816 N. 26th St.\, Basecamp Proctor\, Tacoma
URL:https://www.peaksandpints.com/event/tacoma-beer-week-2018-cans-for-a-cause/
LOCATION:Peaks and Pints\, 3816 N. 26th Street   Tacoma\, WA 98407 United States
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DTSTART;TZID=America/Los_Angeles:20180809T180000
DTEND;TZID=America/Los_Angeles:20180809T210000
DTSTAMP:20260511T112547
CREATED:20180722T230943Z
LAST-MODIFIED:20180722T230943Z
UID:10001143-1533837600-1533848400@www.peaksandpints.com
SUMMARY:Tacoma Beer Week 2018: The Hopnificent Seven
DESCRIPTION:During last year’s Tacoma Beer Week\, Director Mike Bosold staged The Hopnificent Seven\, a remake of the classic 1960 Western with an all-star cast of brewery sales executives\, a wide-ranging arsenal of hops and some funny lines at Peaks and Pints bottle shop\, taproom and restaurant in the Proctor District. Bosold is back with Tacoma Beer Week 2018: The Hopnificent Seven starring some new faces\, a wide-ranging arsenal of hops and some funny lines. \nPeaks and Pints was allowed five minutes with Bosold during his pedicure to ask questions. Sure\, we walked away a little scared but thrilled top hear sales executives from Breakside Brewery\, Fort George Brewery\, Pike Brewing\, Ecliptic Brewing and Reuben’s Brews will be returning with two new faces: Matchless Brewing and Three Magnets Brewing. \nWill Tacoma Beer Week 2018: The Hopnificent Seven return as a western? \n“This year’s theme is craft beer\,” chuckled Hoyt Smith\, sales executive with Fort George Brewery. “Nothing fancy\, just great beer and community.” \n“Yeehaw!” We mean\, “cool.” \nTACOMA BEER WEEK 2018: THE HOPNIFICENT SEVEN\, 6 p.m. Thursday\, Aug. 9\, Peaks and Pints\, 3816 N. 26th St.\, Basecamp Proctor\, Tacoma\, no cover
URL:https://www.peaksandpints.com/event/tacoma-beer-week-2018-the-hopnificent-seven/
LOCATION:Peaks and Pints\, 3816 N. 26th Street   Tacoma\, WA 98407 United States
ATTACH;FMTTYPE=image/jpeg:https://www.peaksandpints.com/wp-content/uploads/2018/07/Tacoma-Beer-Week-2018-The-Hopnificent-Seven-calendar.jpg
GEO:47.270797;-122.488194
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20180810T170000
DTEND;TZID=America/Los_Angeles:20180810T233000
DTSTAMP:20260511T112547
CREATED:20180724T004929Z
LAST-MODIFIED:20180724T004929Z
UID:10001144-1533920400-1533943800@www.peaksandpints.com
SUMMARY:Peaks and Pints Pacific Northwest Cider Invitational
DESCRIPTION:Peaks and Pints Pacific Northwest Cider Invitational \nPacific Northwest cider drinkers are spoiled. Our region is home to some of the best cideries in the world. Peaks and Pints feels it’s time to celebrate of the bounty of trees\, bushes and vines from the Pacific Northwest. The bottle shop\, taproom restaurant in Tacoma’s Proctor District will host the Peaks and Pints Pacific Northwest Cider Invitational at 5 p.m. Friday\, Aug. 10 during the Tacoma Beer Week 2018. Peaks and Pints hopes this event will put the region’s enviable cider culture in conversation for one glorious night. \nWith close to 20 cideries hand-picked by Peaks and Pints to share space on our Western red cedar tap log\, the Peaks and Pints Pacific Northwest Cider Invitational is one of the few opportunities to taste the region’s best cider in the same bottle shop lodge. Expect to drink delicious cider from 2 Towns Ciderhouse\, Baird & Dewar Farmhouse Cider\, Cider Riot!\, Cockrell Hard Cider\, d’s Wicked Cider\, Fierce County Cider\, Finnriver Farm & Cidery\, One Tree Hard Cider\, Ole Swede Cider\, Portland Cider Company\, Reverend Nat’s Hard Cider\, Schilling Hard Cider\, Seattle Cider\, Snowdrift Cider Co.\, Swift Cider\, Tieton Cider Works and Whitewood Cider Co.\, just to name a few. \nYes\, the Peaks and Pints Pacific Northwest Cider Invitational is a time to geek out on cider\, but its aftermath will have you going home with a better appreciation of your own region’s cider culture and a better understanding of how\, at least in the Pacific Northwest\, how (happily) spoiled we really are. \nPEAKS AND PINTS PACIFIC NORTHWEST CIDER INVITATIONAL\, 5 p.m.\, Friday\, Aug. 10\, Peaks and Pints\, 3816 N. 26th St.\, Basecamp Proctor\, Tacoma\, no cover
URL:https://www.peaksandpints.com/event/peaks-and-pints-pacific-northwest-cider-invitational/
LOCATION:Peaks and Pints\, 3816 N. 26th Street   Tacoma\, WA 98407 United States
ATTACH;FMTTYPE=image/jpeg:https://www.peaksandpints.com/wp-content/uploads/2018/07/Peaks-and-Pints-Pacific-Northwest-Cider-Invitational-calendar.jpg
GEO:47.270797;-122.488194
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20180816T180000
DTEND;TZID=America/Los_Angeles:20180816T210000
DTSTAMP:20260511T112547
CREATED:20180813T233230Z
LAST-MODIFIED:20180814T005422Z
UID:10001145-1534442400-1534453200@www.peaksandpints.com
SUMMARY:Atwood Ales Saison Spectacular
DESCRIPTION:Atwood Ales Saison Spectacular \n“Saison” is the French word for season. This style of farmhouse ale was created before mechanical refrigeration was used in brewing. Saisons were intended to provide refreshment to thirsty Belgian farm workers on hot days\, thus the farmhouse connection. Because the style emerged as a seasonal beer\, often brewed in the winter and made without temperature controls\, the original characteristics of the style were all over the board. In the funky world of sours wild ales\, and farmhouse ales\, you never quite know what you’ll get once Brettanomyces\, Lactobacillus\, and all their microscopic friends finish their wort buffet. Peaks and Pints knows what you’ll get when you drink Atwood Ales saisons — deliciousness\, which is what you’ll receive when you join us at 6 p.m. Thursday\, Aug. 16 for our Atwood Ales Saison Spectacular. \nLocated just 18 miles north of the burgeoning Bellingham brewery scene\, on the outskirts of a scenic seaside town\, is Blaine\, Washington’s first\, and oldest\, brewery — Atwood Ales. The unique setting provided by a 100 year old farmhouse and barn and the surrounding acreage is not only visually compelling\, but also provides countless opportunities to directly incorporate estate and locally grown agricultural and natural ingredients into Atwood’s small batch beers. It’s a family-operated farm and brewery. Josh brews the beer. Monica takes care of sales\, marketing and distribution. Josh’s parents\, Stephen and Leslee Smith\, co-own the brewery\, and Monica’s parents (Steve and Nancy) are involved as well. \nThursday\, Aug. 16 we’ll tap four saisons from Atwood Ales: Grange Farmhouse\, Mo’s Saison with Honeysuckle\, Basilic aux Fraises Saison brewed with basil and strawberries\, and a saison brewed with pineapple sage from Spotted Owl Farm and thyme from the Atwood farm. Monica and Josh will be in the house! \nNeed something effervescent that goes down easy in this heat? See you Thursday! \nATWOOD ALES SAISON SPECTACULAR\, 6-9 p.m. Thursday\, Aug. 16\, Peaks and Pints\, 3816 N. 26th St.\, Basecamp Proctor\, Tacoma\, no cover
URL:https://www.peaksandpints.com/event/atwood-ales-saison-spectacular/
LOCATION:Peaks and Pints\, 3816 N. 26th Street   Tacoma\, WA 98407 United States
ATTACH;FMTTYPE=image/jpeg:https://www.peaksandpints.com/wp-content/uploads/2018/08/Atwood-Ales-Saison-Spectacular-calender.jpg
GEO:47.270797;-122.488194
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20180901T110000
DTEND;TZID=America/Los_Angeles:20180901T230000
DTSTAMP:20260511T112547
CREATED:20180901T141313Z
LAST-MODIFIED:20180905T214552Z
UID:10001148-1535799600-1535842800@www.peaksandpints.com
SUMMARY:Son of Fresh Hoptoberfest
DESCRIPTION:From Sept. 1-31\, Peaks and Pints offers bright\, hop-hazy fresh-hop beers\, just hours from field to kettle and mere days from the fermenter to your glass AND clean\, hearty Oktoberfest-style lagers from Germany and nearby. We’ll wager our pretzel bread sticks you’ll drink both. \nYou see\, fall beer offers far more than nutmeg and allspice. Historically\, autumn was an important time for brewers. Before refrigeration and climate control\, fermentation in warmer months was unpredictable\, and brewing in the summer was more likely to yield an impure beer. In 1553\, a Bavarian law was passed that banned summer beer production altogether. \nThe result? Brewers ramped up in March\, brewing a strong\, malty lager that could last through the beerless summer months. That style became known as Märzen\, from the German word for March. Stored in cool caves and allowed to slowly ferment\, the crisp yet robust beer became a perfect transition into the colder fall months\, eventually fueling raucous Oktoberfest celebrations around the world. \nThese days\, a true Märzen is hard to find. But plenty of brewers take a crack at similar styles\, including festbiers\, maibocks and dunkels. Whatever the name\, a pint of malty\, dark lager is the perfect accompaniment for the changing seasons\, and Peaks and Pints will keep them on tap through September. \nFresh hops are another great gift of fall. Most of the year\, brewers coax flavor and aroma out of dried and pelleted hops. But in late summer and early fall\, when the precious hop cones are plump and fragrant\, many brewers experiment with fresh- (or “wet”-) hopped IPAs and pale ales. Straight from the fields\, fresh hops lend juicy\, earthy notes that are often compared to newly mown grass. \nUnlike Oktoberfest styles\, wet-hopped beer should be consumed as quickly as possible after brewing\, as all of those delicate nuances dissipate quite quickly. Peaks and Pints will also keep fresh hop beers on tap throughout September. \nPeaks and Pints will host daily a “toberfest” featuring fresh hop and Oktoberfest-ish beers through Sept 30\, with a different theme daily beginning at 11 a.m. \nSON OF FRESH HOPTOBERFEST\, 11 a.m. to 11 p.m. through Sept. 30\, Peaks and Pints\, 3816 N. 26th St.\,\, Basecamp Proctor\, Tacoma\, no cover
URL:https://www.peaksandpints.com/event/son-of-fresh-hoptoberfest/2018-09-01/
LOCATION:Peaks and Pints\, 3816 N 26th St\, Tacoma\, WA 98407\, USA
ATTACH;FMTTYPE=image/jpeg:https://www.peaksandpints.com/wp-content/uploads/2018/09/Son-of-Fresh-Hoptoberfest-calendar.jpg
GEO:47.270797;-122.488194
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20180902T110000
DTEND;TZID=America/Los_Angeles:20180902T230000
DTSTAMP:20260511T112547
CREATED:20180901T141313Z
LAST-MODIFIED:20180905T214552Z
UID:10001149-1535886000-1535929200@www.peaksandpints.com
SUMMARY:Son of Fresh Hoptoberfest
DESCRIPTION:From Sept. 1-31\, Peaks and Pints offers bright\, hop-hazy fresh-hop beers\, just hours from field to kettle and mere days from the fermenter to your glass AND clean\, hearty Oktoberfest-style lagers from Germany and nearby. We’ll wager our pretzel bread sticks you’ll drink both. \nYou see\, fall beer offers far more than nutmeg and allspice. Historically\, autumn was an important time for brewers. Before refrigeration and climate control\, fermentation in warmer months was unpredictable\, and brewing in the summer was more likely to yield an impure beer. In 1553\, a Bavarian law was passed that banned summer beer production altogether. \nThe result? Brewers ramped up in March\, brewing a strong\, malty lager that could last through the beerless summer months. That style became known as Märzen\, from the German word for March. Stored in cool caves and allowed to slowly ferment\, the crisp yet robust beer became a perfect transition into the colder fall months\, eventually fueling raucous Oktoberfest celebrations around the world. \nThese days\, a true Märzen is hard to find. But plenty of brewers take a crack at similar styles\, including festbiers\, maibocks and dunkels. Whatever the name\, a pint of malty\, dark lager is the perfect accompaniment for the changing seasons\, and Peaks and Pints will keep them on tap through September. \nFresh hops are another great gift of fall. Most of the year\, brewers coax flavor and aroma out of dried and pelleted hops. But in late summer and early fall\, when the precious hop cones are plump and fragrant\, many brewers experiment with fresh- (or “wet”-) hopped IPAs and pale ales. Straight from the fields\, fresh hops lend juicy\, earthy notes that are often compared to newly mown grass. \nUnlike Oktoberfest styles\, wet-hopped beer should be consumed as quickly as possible after brewing\, as all of those delicate nuances dissipate quite quickly. Peaks and Pints will also keep fresh hop beers on tap throughout September. \nPeaks and Pints will host daily a “toberfest” featuring fresh hop and Oktoberfest-ish beers through Sept 30\, with a different theme daily beginning at 11 a.m. \nSON OF FRESH HOPTOBERFEST\, 11 a.m. to 11 p.m. through Sept. 30\, Peaks and Pints\, 3816 N. 26th St.\,\, Basecamp Proctor\, Tacoma\, no cover
URL:https://www.peaksandpints.com/event/son-of-fresh-hoptoberfest/2018-09-02/
LOCATION:Peaks and Pints\, 3816 N 26th St\, Tacoma\, WA 98407\, USA
ATTACH;FMTTYPE=image/jpeg:https://www.peaksandpints.com/wp-content/uploads/2018/09/Son-of-Fresh-Hoptoberfest-calendar.jpg
GEO:47.270797;-122.488194
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20180903T110000
DTEND;TZID=America/Los_Angeles:20180903T230000
DTSTAMP:20260511T112547
CREATED:20180901T141313Z
LAST-MODIFIED:20180905T214552Z
UID:10001150-1535972400-1536015600@www.peaksandpints.com
SUMMARY:Son of Fresh Hoptoberfest
DESCRIPTION:From Sept. 1-31\, Peaks and Pints offers bright\, hop-hazy fresh-hop beers\, just hours from field to kettle and mere days from the fermenter to your glass AND clean\, hearty Oktoberfest-style lagers from Germany and nearby. We’ll wager our pretzel bread sticks you’ll drink both. \nYou see\, fall beer offers far more than nutmeg and allspice. Historically\, autumn was an important time for brewers. Before refrigeration and climate control\, fermentation in warmer months was unpredictable\, and brewing in the summer was more likely to yield an impure beer. In 1553\, a Bavarian law was passed that banned summer beer production altogether. \nThe result? Brewers ramped up in March\, brewing a strong\, malty lager that could last through the beerless summer months. That style became known as Märzen\, from the German word for March. Stored in cool caves and allowed to slowly ferment\, the crisp yet robust beer became a perfect transition into the colder fall months\, eventually fueling raucous Oktoberfest celebrations around the world. \nThese days\, a true Märzen is hard to find. But plenty of brewers take a crack at similar styles\, including festbiers\, maibocks and dunkels. Whatever the name\, a pint of malty\, dark lager is the perfect accompaniment for the changing seasons\, and Peaks and Pints will keep them on tap through September. \nFresh hops are another great gift of fall. Most of the year\, brewers coax flavor and aroma out of dried and pelleted hops. But in late summer and early fall\, when the precious hop cones are plump and fragrant\, many brewers experiment with fresh- (or “wet”-) hopped IPAs and pale ales. Straight from the fields\, fresh hops lend juicy\, earthy notes that are often compared to newly mown grass. \nUnlike Oktoberfest styles\, wet-hopped beer should be consumed as quickly as possible after brewing\, as all of those delicate nuances dissipate quite quickly. Peaks and Pints will also keep fresh hop beers on tap throughout September. \nPeaks and Pints will host daily a “toberfest” featuring fresh hop and Oktoberfest-ish beers through Sept 30\, with a different theme daily beginning at 11 a.m. \nSON OF FRESH HOPTOBERFEST\, 11 a.m. to 11 p.m. through Sept. 30\, Peaks and Pints\, 3816 N. 26th St.\,\, Basecamp Proctor\, Tacoma\, no cover
URL:https://www.peaksandpints.com/event/son-of-fresh-hoptoberfest/2018-09-03/
LOCATION:Peaks and Pints\, 3816 N 26th St\, Tacoma\, WA 98407\, USA
ATTACH;FMTTYPE=image/jpeg:https://www.peaksandpints.com/wp-content/uploads/2018/09/Son-of-Fresh-Hoptoberfest-calendar.jpg
GEO:47.270797;-122.488194
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20180904T110000
DTEND;TZID=America/Los_Angeles:20180904T230000
DTSTAMP:20260511T112547
CREATED:20180901T141313Z
LAST-MODIFIED:20180905T214552Z
UID:10001151-1536058800-1536102000@www.peaksandpints.com
SUMMARY:Son of Fresh Hoptoberfest
DESCRIPTION:From Sept. 1-31\, Peaks and Pints offers bright\, hop-hazy fresh-hop beers\, just hours from field to kettle and mere days from the fermenter to your glass AND clean\, hearty Oktoberfest-style lagers from Germany and nearby. We’ll wager our pretzel bread sticks you’ll drink both. \nYou see\, fall beer offers far more than nutmeg and allspice. Historically\, autumn was an important time for brewers. Before refrigeration and climate control\, fermentation in warmer months was unpredictable\, and brewing in the summer was more likely to yield an impure beer. In 1553\, a Bavarian law was passed that banned summer beer production altogether. \nThe result? Brewers ramped up in March\, brewing a strong\, malty lager that could last through the beerless summer months. That style became known as Märzen\, from the German word for March. Stored in cool caves and allowed to slowly ferment\, the crisp yet robust beer became a perfect transition into the colder fall months\, eventually fueling raucous Oktoberfest celebrations around the world. \nThese days\, a true Märzen is hard to find. But plenty of brewers take a crack at similar styles\, including festbiers\, maibocks and dunkels. Whatever the name\, a pint of malty\, dark lager is the perfect accompaniment for the changing seasons\, and Peaks and Pints will keep them on tap through September. \nFresh hops are another great gift of fall. Most of the year\, brewers coax flavor and aroma out of dried and pelleted hops. But in late summer and early fall\, when the precious hop cones are plump and fragrant\, many brewers experiment with fresh- (or “wet”-) hopped IPAs and pale ales. Straight from the fields\, fresh hops lend juicy\, earthy notes that are often compared to newly mown grass. \nUnlike Oktoberfest styles\, wet-hopped beer should be consumed as quickly as possible after brewing\, as all of those delicate nuances dissipate quite quickly. Peaks and Pints will also keep fresh hop beers on tap throughout September. \nPeaks and Pints will host daily a “toberfest” featuring fresh hop and Oktoberfest-ish beers through Sept 30\, with a different theme daily beginning at 11 a.m. \nSON OF FRESH HOPTOBERFEST\, 11 a.m. to 11 p.m. through Sept. 30\, Peaks and Pints\, 3816 N. 26th St.\,\, Basecamp Proctor\, Tacoma\, no cover
URL:https://www.peaksandpints.com/event/son-of-fresh-hoptoberfest/2018-09-04/
LOCATION:Peaks and Pints\, 3816 N 26th St\, Tacoma\, WA 98407\, USA
ATTACH;FMTTYPE=image/jpeg:https://www.peaksandpints.com/wp-content/uploads/2018/09/Son-of-Fresh-Hoptoberfest-calendar.jpg
GEO:47.270797;-122.488194
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20180905T110000
DTEND;TZID=America/Los_Angeles:20180905T230000
DTSTAMP:20260511T112547
CREATED:20180901T141313Z
LAST-MODIFIED:20180905T214552Z
UID:10001152-1536145200-1536188400@www.peaksandpints.com
SUMMARY:Son of Fresh Hoptoberfest
DESCRIPTION:From Sept. 1-31\, Peaks and Pints offers bright\, hop-hazy fresh-hop beers\, just hours from field to kettle and mere days from the fermenter to your glass AND clean\, hearty Oktoberfest-style lagers from Germany and nearby. We’ll wager our pretzel bread sticks you’ll drink both. \nYou see\, fall beer offers far more than nutmeg and allspice. Historically\, autumn was an important time for brewers. Before refrigeration and climate control\, fermentation in warmer months was unpredictable\, and brewing in the summer was more likely to yield an impure beer. In 1553\, a Bavarian law was passed that banned summer beer production altogether. \nThe result? Brewers ramped up in March\, brewing a strong\, malty lager that could last through the beerless summer months. That style became known as Märzen\, from the German word for March. Stored in cool caves and allowed to slowly ferment\, the crisp yet robust beer became a perfect transition into the colder fall months\, eventually fueling raucous Oktoberfest celebrations around the world. \nThese days\, a true Märzen is hard to find. But plenty of brewers take a crack at similar styles\, including festbiers\, maibocks and dunkels. Whatever the name\, a pint of malty\, dark lager is the perfect accompaniment for the changing seasons\, and Peaks and Pints will keep them on tap through September. \nFresh hops are another great gift of fall. Most of the year\, brewers coax flavor and aroma out of dried and pelleted hops. But in late summer and early fall\, when the precious hop cones are plump and fragrant\, many brewers experiment with fresh- (or “wet”-) hopped IPAs and pale ales. Straight from the fields\, fresh hops lend juicy\, earthy notes that are often compared to newly mown grass. \nUnlike Oktoberfest styles\, wet-hopped beer should be consumed as quickly as possible after brewing\, as all of those delicate nuances dissipate quite quickly. Peaks and Pints will also keep fresh hop beers on tap throughout September. \nPeaks and Pints will host daily a “toberfest” featuring fresh hop and Oktoberfest-ish beers through Sept 30\, with a different theme daily beginning at 11 a.m. \nSON OF FRESH HOPTOBERFEST\, 11 a.m. to 11 p.m. through Sept. 30\, Peaks and Pints\, 3816 N. 26th St.\,\, Basecamp Proctor\, Tacoma\, no cover
URL:https://www.peaksandpints.com/event/son-of-fresh-hoptoberfest/2018-09-05/
LOCATION:Peaks and Pints\, 3816 N 26th St\, Tacoma\, WA 98407\, USA
ATTACH;FMTTYPE=image/jpeg:https://www.peaksandpints.com/wp-content/uploads/2018/09/Son-of-Fresh-Hoptoberfest-calendar.jpg
GEO:47.270797;-122.488194
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20180906T110000
DTEND;TZID=America/Los_Angeles:20180906T230000
DTSTAMP:20260511T112547
CREATED:20180901T141313Z
LAST-MODIFIED:20180905T214552Z
UID:10001153-1536231600-1536274800@www.peaksandpints.com
SUMMARY:Son of Fresh Hoptoberfest
DESCRIPTION:From Sept. 1-31\, Peaks and Pints offers bright\, hop-hazy fresh-hop beers\, just hours from field to kettle and mere days from the fermenter to your glass AND clean\, hearty Oktoberfest-style lagers from Germany and nearby. We’ll wager our pretzel bread sticks you’ll drink both. \nYou see\, fall beer offers far more than nutmeg and allspice. Historically\, autumn was an important time for brewers. Before refrigeration and climate control\, fermentation in warmer months was unpredictable\, and brewing in the summer was more likely to yield an impure beer. In 1553\, a Bavarian law was passed that banned summer beer production altogether. \nThe result? Brewers ramped up in March\, brewing a strong\, malty lager that could last through the beerless summer months. That style became known as Märzen\, from the German word for March. Stored in cool caves and allowed to slowly ferment\, the crisp yet robust beer became a perfect transition into the colder fall months\, eventually fueling raucous Oktoberfest celebrations around the world. \nThese days\, a true Märzen is hard to find. But plenty of brewers take a crack at similar styles\, including festbiers\, maibocks and dunkels. Whatever the name\, a pint of malty\, dark lager is the perfect accompaniment for the changing seasons\, and Peaks and Pints will keep them on tap through September. \nFresh hops are another great gift of fall. Most of the year\, brewers coax flavor and aroma out of dried and pelleted hops. But in late summer and early fall\, when the precious hop cones are plump and fragrant\, many brewers experiment with fresh- (or “wet”-) hopped IPAs and pale ales. Straight from the fields\, fresh hops lend juicy\, earthy notes that are often compared to newly mown grass. \nUnlike Oktoberfest styles\, wet-hopped beer should be consumed as quickly as possible after brewing\, as all of those delicate nuances dissipate quite quickly. Peaks and Pints will also keep fresh hop beers on tap throughout September. \nPeaks and Pints will host daily a “toberfest” featuring fresh hop and Oktoberfest-ish beers through Sept 30\, with a different theme daily beginning at 11 a.m. \nSON OF FRESH HOPTOBERFEST\, 11 a.m. to 11 p.m. through Sept. 30\, Peaks and Pints\, 3816 N. 26th St.\,\, Basecamp Proctor\, Tacoma\, no cover
URL:https://www.peaksandpints.com/event/son-of-fresh-hoptoberfest/2018-09-06/
LOCATION:Peaks and Pints\, 3816 N 26th St\, Tacoma\, WA 98407\, USA
ATTACH;FMTTYPE=image/jpeg:https://www.peaksandpints.com/wp-content/uploads/2018/09/Son-of-Fresh-Hoptoberfest-calendar.jpg
GEO:47.270797;-122.488194
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20180906T180000
DTEND;TZID=America/Los_Angeles:20180906T210000
DTSTAMP:20260511T112547
CREATED:20180822T173727Z
LAST-MODIFIED:20180822T173727Z
UID:10001146-1536256800-1536267600@www.peaksandpints.com
SUMMARY:Great Divide Indoor Jeep Races
DESCRIPTION:Great Divide Indoor Jeep Races \n“If it’s not fun\, it’s just not working\,” says Tim\, Great Divide Brewing’s Yeti mascot\, explaining the point of the radio-controlled Jeep races that will take place inside Peaks and Pints Thursday\, Sept. 6. \nTim expects hundreds of radio-controlled vehicle enthusiasts will be racing at Peaks and Pints the night of Sept.6. \n“The sport/hobby was hugely popular in the 1960s\, with an estimated 3\,000 slot car tracks around the United States\,” explains Tim. “It started losing popularity in the early ’70s\, but radio-controlled vehicles races eventually brought back miniature vehicle racing\, which is nice. Tickle Me Elmo’s incessant giggling drove parents to bust a cap in that red stuffed ass and Bratz dolls looked like the offspring of Ru Paul and one of Santa’s elves. But every once in a while\, someone comes up with a brilliant idea for a new toy — radio control vehicles.” \nPeaks and Pints’ Great Divide Indoor Jeep Races will unleash the popular radio control models\, also known as R/C cars or RC cars. These range from the types of cars you see in toy and electronics stores to the types of cars that companies like HPI Racing offers. R/C cars can be off-road buggies\, trucks\, monster trucks\, cars\, street trucks and\, of course\, Jeeps\, which Tim will have available for Peaks and Pints pals to race. \n“I’ll set up an obstacle course down the middle of Peaks and Pints’ main room floor with a jump and a long stretch to the finish\,” says Tim. “Will have several heats with the winner receiving a major award.” \nTim the Yeti is thrilled to tap his namesake Great Divide Velvet Nitro Yeti during the races. “The surprisingly velvety and rich mouthfeel of the nitro pour rounds out the unmistakably roasty\, caramel and toffee notes that make my Yeti beers such a beast\,” says Tim with a smile. Other Great Divide craft beers on tap Sept. 6 include HeyDay Modern IPA\, Hercules Double IPA\, Grapefruit Roadie Radler\, Claymore Scotch Ale and Wood Werks Barrel Series #3: Imperial Rye Brown.” \n“We’re talking an imperial rye brown aged in rye whiskey barrels\,” quips Tim. \n“In the end\, it’s all about a good time\,” explains Tim. “Win or lose\, you’re still drinking Great Divide craft beers and having fun with friends.” \nGREAT DIVIDE INDOOR JEEP RACES\, 6-9 p.m. Thursday\, Sept. 6\, Peaks and Pints\, 3816 N. 26th St.\, Basecamp Proctor\, Tacoma\, no cover
URL:https://www.peaksandpints.com/event/great-divide-indoor-jeep-races/
LOCATION:Peaks and Pints\, 3816 N. 26th Street   Tacoma\, WA 98407 United States
ATTACH;FMTTYPE=image/jpeg:https://www.peaksandpints.com/wp-content/uploads/2018/08/Great-Divide-Indoor-Jeep-Races-calendar.jpg
GEO:47.270797;-122.488194
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20180907T110000
DTEND;TZID=America/Los_Angeles:20180907T230000
DTSTAMP:20260511T112547
CREATED:20180901T141313Z
LAST-MODIFIED:20180905T214552Z
UID:10001154-1536318000-1536361200@www.peaksandpints.com
SUMMARY:Son of Fresh Hoptoberfest
DESCRIPTION:From Sept. 1-31\, Peaks and Pints offers bright\, hop-hazy fresh-hop beers\, just hours from field to kettle and mere days from the fermenter to your glass AND clean\, hearty Oktoberfest-style lagers from Germany and nearby. We’ll wager our pretzel bread sticks you’ll drink both. \nYou see\, fall beer offers far more than nutmeg and allspice. Historically\, autumn was an important time for brewers. Before refrigeration and climate control\, fermentation in warmer months was unpredictable\, and brewing in the summer was more likely to yield an impure beer. In 1553\, a Bavarian law was passed that banned summer beer production altogether. \nThe result? Brewers ramped up in March\, brewing a strong\, malty lager that could last through the beerless summer months. That style became known as Märzen\, from the German word for March. Stored in cool caves and allowed to slowly ferment\, the crisp yet robust beer became a perfect transition into the colder fall months\, eventually fueling raucous Oktoberfest celebrations around the world. \nThese days\, a true Märzen is hard to find. But plenty of brewers take a crack at similar styles\, including festbiers\, maibocks and dunkels. Whatever the name\, a pint of malty\, dark lager is the perfect accompaniment for the changing seasons\, and Peaks and Pints will keep them on tap through September. \nFresh hops are another great gift of fall. Most of the year\, brewers coax flavor and aroma out of dried and pelleted hops. But in late summer and early fall\, when the precious hop cones are plump and fragrant\, many brewers experiment with fresh- (or “wet”-) hopped IPAs and pale ales. Straight from the fields\, fresh hops lend juicy\, earthy notes that are often compared to newly mown grass. \nUnlike Oktoberfest styles\, wet-hopped beer should be consumed as quickly as possible after brewing\, as all of those delicate nuances dissipate quite quickly. Peaks and Pints will also keep fresh hop beers on tap throughout September. \nPeaks and Pints will host daily a “toberfest” featuring fresh hop and Oktoberfest-ish beers through Sept 30\, with a different theme daily beginning at 11 a.m. \nSON OF FRESH HOPTOBERFEST\, 11 a.m. to 11 p.m. through Sept. 30\, Peaks and Pints\, 3816 N. 26th St.\,\, Basecamp Proctor\, Tacoma\, no cover
URL:https://www.peaksandpints.com/event/son-of-fresh-hoptoberfest/2018-09-07/
LOCATION:Peaks and Pints\, 3816 N 26th St\, Tacoma\, WA 98407\, USA
ATTACH;FMTTYPE=image/jpeg:https://www.peaksandpints.com/wp-content/uploads/2018/09/Son-of-Fresh-Hoptoberfest-calendar.jpg
GEO:47.270797;-122.488194
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20180907T180000
DTEND;TZID=America/Los_Angeles:20180907T210000
DTSTAMP:20260511T112547
CREATED:20180907T154905Z
LAST-MODIFIED:20180907T154905Z
UID:10001178-1536343200-1536354000@www.peaksandpints.com
SUMMARY:Three Magnets Aroma of Tacoma Release Party
DESCRIPTION:Three Magnets Aroma of Tacoma Release Party \nBreathe in\, Tacoma. \nDo you smell that? \n“It smells an awful lot like happiness\,” said Justin Caillier as he dipped his nose into the pile of Nelson Sauvin hops. \n“It should smell like strong tropical fruit and crushed grapes that mingle with citrus like tangerine and grapefruit\,” replied Three Magnets Brewing Head Brewer Jeff Stokes as he checked the vitals of what would be a hazy India Pale Ale collaboration between his brewery\, Caillier’s North End Social Club and Peaks and Pints. “That is\, until we add the Mosaic and Simcoe in which it will take on dank and berry characteristics too.” \n“No\, Jeff\, it’s definitely happiness\,” I quipped sniffing while patting Callier’s back simultaneously. “I think we have a winner\, Justin.” \nIt was a beautiful Wednesday morning\, Aug. 8 to be exact\, when staff members from North End Social Club and Peaks and Pints invaded Three Magnets’ brewhouse to brew the collaboration IPA. We knew the hop bill walking in. We knew our craft beer would be double dry-hopped with Nelson Sauvin. \nWe also knew the beer’s name: Aroma of Tacoma. \nCelebrate the release of Aroma of Tacoma at Peaks and Pints tonight. \nThe new Aroma of Tacoma? It’s a fruity\, berry\, dank nosed juicy hazy IPA double dry hopped with Nelson Sauvin\, Simcoe and Mosaic hops for flavors of grapefruit\, tropical fruits\, pine\, white grape and dank grassiness. \nIt’s freakin’ delicious. \nTHREE MAGNETS AROMA OF TACOMA RELEASE PARTY\, 6 p.m.\, Friday\, Sept. 7\, Peaks and Pints\, 3816 N. 26th St.\, Tacoma\, no cover \nLINK: Full story on the making of Three Magnets Aroma of Tacoma
URL:https://www.peaksandpints.com/event/three-magnets-aroma-of-tacoma-release-party/
LOCATION:Peaks and Pints\, 3816 N 26th St\, Tacoma\, WA 98407\, USA
ATTACH;FMTTYPE=image/jpeg:https://www.peaksandpints.com/wp-content/uploads/2018/09/Three-Magnets-Aroma-of-Tacoma-Release-Party-Calendar.jpg
GEO:47.270797;-122.488194
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20180908T110000
DTEND;TZID=America/Los_Angeles:20180908T230000
DTSTAMP:20260511T112547
CREATED:20180901T141313Z
LAST-MODIFIED:20180905T214552Z
UID:10001155-1536404400-1536447600@www.peaksandpints.com
SUMMARY:Son of Fresh Hoptoberfest
DESCRIPTION:From Sept. 1-31\, Peaks and Pints offers bright\, hop-hazy fresh-hop beers\, just hours from field to kettle and mere days from the fermenter to your glass AND clean\, hearty Oktoberfest-style lagers from Germany and nearby. We’ll wager our pretzel bread sticks you’ll drink both. \nYou see\, fall beer offers far more than nutmeg and allspice. Historically\, autumn was an important time for brewers. Before refrigeration and climate control\, fermentation in warmer months was unpredictable\, and brewing in the summer was more likely to yield an impure beer. In 1553\, a Bavarian law was passed that banned summer beer production altogether. \nThe result? Brewers ramped up in March\, brewing a strong\, malty lager that could last through the beerless summer months. That style became known as Märzen\, from the German word for March. Stored in cool caves and allowed to slowly ferment\, the crisp yet robust beer became a perfect transition into the colder fall months\, eventually fueling raucous Oktoberfest celebrations around the world. \nThese days\, a true Märzen is hard to find. But plenty of brewers take a crack at similar styles\, including festbiers\, maibocks and dunkels. Whatever the name\, a pint of malty\, dark lager is the perfect accompaniment for the changing seasons\, and Peaks and Pints will keep them on tap through September. \nFresh hops are another great gift of fall. Most of the year\, brewers coax flavor and aroma out of dried and pelleted hops. But in late summer and early fall\, when the precious hop cones are plump and fragrant\, many brewers experiment with fresh- (or “wet”-) hopped IPAs and pale ales. Straight from the fields\, fresh hops lend juicy\, earthy notes that are often compared to newly mown grass. \nUnlike Oktoberfest styles\, wet-hopped beer should be consumed as quickly as possible after brewing\, as all of those delicate nuances dissipate quite quickly. Peaks and Pints will also keep fresh hop beers on tap throughout September. \nPeaks and Pints will host daily a “toberfest” featuring fresh hop and Oktoberfest-ish beers through Sept 30\, with a different theme daily beginning at 11 a.m. \nSON OF FRESH HOPTOBERFEST\, 11 a.m. to 11 p.m. through Sept. 30\, Peaks and Pints\, 3816 N. 26th St.\,\, Basecamp Proctor\, Tacoma\, no cover
URL:https://www.peaksandpints.com/event/son-of-fresh-hoptoberfest/2018-09-08/
LOCATION:Peaks and Pints\, 3816 N 26th St\, Tacoma\, WA 98407\, USA
ATTACH;FMTTYPE=image/jpeg:https://www.peaksandpints.com/wp-content/uploads/2018/09/Son-of-Fresh-Hoptoberfest-calendar.jpg
GEO:47.270797;-122.488194
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20180909T110000
DTEND;TZID=America/Los_Angeles:20180909T230000
DTSTAMP:20260511T112547
CREATED:20180901T141313Z
LAST-MODIFIED:20180905T214552Z
UID:10001156-1536490800-1536534000@www.peaksandpints.com
SUMMARY:Son of Fresh Hoptoberfest
DESCRIPTION:From Sept. 1-31\, Peaks and Pints offers bright\, hop-hazy fresh-hop beers\, just hours from field to kettle and mere days from the fermenter to your glass AND clean\, hearty Oktoberfest-style lagers from Germany and nearby. We’ll wager our pretzel bread sticks you’ll drink both. \nYou see\, fall beer offers far more than nutmeg and allspice. Historically\, autumn was an important time for brewers. Before refrigeration and climate control\, fermentation in warmer months was unpredictable\, and brewing in the summer was more likely to yield an impure beer. In 1553\, a Bavarian law was passed that banned summer beer production altogether. \nThe result? Brewers ramped up in March\, brewing a strong\, malty lager that could last through the beerless summer months. That style became known as Märzen\, from the German word for March. Stored in cool caves and allowed to slowly ferment\, the crisp yet robust beer became a perfect transition into the colder fall months\, eventually fueling raucous Oktoberfest celebrations around the world. \nThese days\, a true Märzen is hard to find. But plenty of brewers take a crack at similar styles\, including festbiers\, maibocks and dunkels. Whatever the name\, a pint of malty\, dark lager is the perfect accompaniment for the changing seasons\, and Peaks and Pints will keep them on tap through September. \nFresh hops are another great gift of fall. Most of the year\, brewers coax flavor and aroma out of dried and pelleted hops. But in late summer and early fall\, when the precious hop cones are plump and fragrant\, many brewers experiment with fresh- (or “wet”-) hopped IPAs and pale ales. Straight from the fields\, fresh hops lend juicy\, earthy notes that are often compared to newly mown grass. \nUnlike Oktoberfest styles\, wet-hopped beer should be consumed as quickly as possible after brewing\, as all of those delicate nuances dissipate quite quickly. Peaks and Pints will also keep fresh hop beers on tap throughout September. \nPeaks and Pints will host daily a “toberfest” featuring fresh hop and Oktoberfest-ish beers through Sept 30\, with a different theme daily beginning at 11 a.m. \nSON OF FRESH HOPTOBERFEST\, 11 a.m. to 11 p.m. through Sept. 30\, Peaks and Pints\, 3816 N. 26th St.\,\, Basecamp Proctor\, Tacoma\, no cover
URL:https://www.peaksandpints.com/event/son-of-fresh-hoptoberfest/2018-09-09/
LOCATION:Peaks and Pints\, 3816 N 26th St\, Tacoma\, WA 98407\, USA
ATTACH;FMTTYPE=image/jpeg:https://www.peaksandpints.com/wp-content/uploads/2018/09/Son-of-Fresh-Hoptoberfest-calendar.jpg
GEO:47.270797;-122.488194
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20180910T110000
DTEND;TZID=America/Los_Angeles:20180910T230000
DTSTAMP:20260511T112547
CREATED:20180901T141313Z
LAST-MODIFIED:20180905T214552Z
UID:10001157-1536577200-1536620400@www.peaksandpints.com
SUMMARY:Son of Fresh Hoptoberfest
DESCRIPTION:From Sept. 1-31\, Peaks and Pints offers bright\, hop-hazy fresh-hop beers\, just hours from field to kettle and mere days from the fermenter to your glass AND clean\, hearty Oktoberfest-style lagers from Germany and nearby. We’ll wager our pretzel bread sticks you’ll drink both. \nYou see\, fall beer offers far more than nutmeg and allspice. Historically\, autumn was an important time for brewers. Before refrigeration and climate control\, fermentation in warmer months was unpredictable\, and brewing in the summer was more likely to yield an impure beer. In 1553\, a Bavarian law was passed that banned summer beer production altogether. \nThe result? Brewers ramped up in March\, brewing a strong\, malty lager that could last through the beerless summer months. That style became known as Märzen\, from the German word for March. Stored in cool caves and allowed to slowly ferment\, the crisp yet robust beer became a perfect transition into the colder fall months\, eventually fueling raucous Oktoberfest celebrations around the world. \nThese days\, a true Märzen is hard to find. But plenty of brewers take a crack at similar styles\, including festbiers\, maibocks and dunkels. Whatever the name\, a pint of malty\, dark lager is the perfect accompaniment for the changing seasons\, and Peaks and Pints will keep them on tap through September. \nFresh hops are another great gift of fall. Most of the year\, brewers coax flavor and aroma out of dried and pelleted hops. But in late summer and early fall\, when the precious hop cones are plump and fragrant\, many brewers experiment with fresh- (or “wet”-) hopped IPAs and pale ales. Straight from the fields\, fresh hops lend juicy\, earthy notes that are often compared to newly mown grass. \nUnlike Oktoberfest styles\, wet-hopped beer should be consumed as quickly as possible after brewing\, as all of those delicate nuances dissipate quite quickly. Peaks and Pints will also keep fresh hop beers on tap throughout September. \nPeaks and Pints will host daily a “toberfest” featuring fresh hop and Oktoberfest-ish beers through Sept 30\, with a different theme daily beginning at 11 a.m. \nSON OF FRESH HOPTOBERFEST\, 11 a.m. to 11 p.m. through Sept. 30\, Peaks and Pints\, 3816 N. 26th St.\,\, Basecamp Proctor\, Tacoma\, no cover
URL:https://www.peaksandpints.com/event/son-of-fresh-hoptoberfest/2018-09-10/
LOCATION:Peaks and Pints\, 3816 N 26th St\, Tacoma\, WA 98407\, USA
ATTACH;FMTTYPE=image/jpeg:https://www.peaksandpints.com/wp-content/uploads/2018/09/Son-of-Fresh-Hoptoberfest-calendar.jpg
GEO:47.270797;-122.488194
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20180911T110000
DTEND;TZID=America/Los_Angeles:20180911T230000
DTSTAMP:20260511T112547
CREATED:20180901T141313Z
LAST-MODIFIED:20180905T214552Z
UID:10001158-1536663600-1536706800@www.peaksandpints.com
SUMMARY:Son of Fresh Hoptoberfest
DESCRIPTION:From Sept. 1-31\, Peaks and Pints offers bright\, hop-hazy fresh-hop beers\, just hours from field to kettle and mere days from the fermenter to your glass AND clean\, hearty Oktoberfest-style lagers from Germany and nearby. We’ll wager our pretzel bread sticks you’ll drink both. \nYou see\, fall beer offers far more than nutmeg and allspice. Historically\, autumn was an important time for brewers. Before refrigeration and climate control\, fermentation in warmer months was unpredictable\, and brewing in the summer was more likely to yield an impure beer. In 1553\, a Bavarian law was passed that banned summer beer production altogether. \nThe result? Brewers ramped up in March\, brewing a strong\, malty lager that could last through the beerless summer months. That style became known as Märzen\, from the German word for March. Stored in cool caves and allowed to slowly ferment\, the crisp yet robust beer became a perfect transition into the colder fall months\, eventually fueling raucous Oktoberfest celebrations around the world. \nThese days\, a true Märzen is hard to find. But plenty of brewers take a crack at similar styles\, including festbiers\, maibocks and dunkels. Whatever the name\, a pint of malty\, dark lager is the perfect accompaniment for the changing seasons\, and Peaks and Pints will keep them on tap through September. \nFresh hops are another great gift of fall. Most of the year\, brewers coax flavor and aroma out of dried and pelleted hops. But in late summer and early fall\, when the precious hop cones are plump and fragrant\, many brewers experiment with fresh- (or “wet”-) hopped IPAs and pale ales. Straight from the fields\, fresh hops lend juicy\, earthy notes that are often compared to newly mown grass. \nUnlike Oktoberfest styles\, wet-hopped beer should be consumed as quickly as possible after brewing\, as all of those delicate nuances dissipate quite quickly. Peaks and Pints will also keep fresh hop beers on tap throughout September. \nPeaks and Pints will host daily a “toberfest” featuring fresh hop and Oktoberfest-ish beers through Sept 30\, with a different theme daily beginning at 11 a.m. \nSON OF FRESH HOPTOBERFEST\, 11 a.m. to 11 p.m. through Sept. 30\, Peaks and Pints\, 3816 N. 26th St.\,\, Basecamp Proctor\, Tacoma\, no cover
URL:https://www.peaksandpints.com/event/son-of-fresh-hoptoberfest/2018-09-11/
LOCATION:Peaks and Pints\, 3816 N 26th St\, Tacoma\, WA 98407\, USA
ATTACH;FMTTYPE=image/jpeg:https://www.peaksandpints.com/wp-content/uploads/2018/09/Son-of-Fresh-Hoptoberfest-calendar.jpg
GEO:47.270797;-122.488194
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20180912T110000
DTEND;TZID=America/Los_Angeles:20180912T230000
DTSTAMP:20260511T112547
CREATED:20180901T141313Z
LAST-MODIFIED:20180905T214552Z
UID:10001159-1536750000-1536793200@www.peaksandpints.com
SUMMARY:Son of Fresh Hoptoberfest
DESCRIPTION:From Sept. 1-31\, Peaks and Pints offers bright\, hop-hazy fresh-hop beers\, just hours from field to kettle and mere days from the fermenter to your glass AND clean\, hearty Oktoberfest-style lagers from Germany and nearby. We’ll wager our pretzel bread sticks you’ll drink both. \nYou see\, fall beer offers far more than nutmeg and allspice. Historically\, autumn was an important time for brewers. Before refrigeration and climate control\, fermentation in warmer months was unpredictable\, and brewing in the summer was more likely to yield an impure beer. In 1553\, a Bavarian law was passed that banned summer beer production altogether. \nThe result? Brewers ramped up in March\, brewing a strong\, malty lager that could last through the beerless summer months. That style became known as Märzen\, from the German word for March. Stored in cool caves and allowed to slowly ferment\, the crisp yet robust beer became a perfect transition into the colder fall months\, eventually fueling raucous Oktoberfest celebrations around the world. \nThese days\, a true Märzen is hard to find. But plenty of brewers take a crack at similar styles\, including festbiers\, maibocks and dunkels. Whatever the name\, a pint of malty\, dark lager is the perfect accompaniment for the changing seasons\, and Peaks and Pints will keep them on tap through September. \nFresh hops are another great gift of fall. Most of the year\, brewers coax flavor and aroma out of dried and pelleted hops. But in late summer and early fall\, when the precious hop cones are plump and fragrant\, many brewers experiment with fresh- (or “wet”-) hopped IPAs and pale ales. Straight from the fields\, fresh hops lend juicy\, earthy notes that are often compared to newly mown grass. \nUnlike Oktoberfest styles\, wet-hopped beer should be consumed as quickly as possible after brewing\, as all of those delicate nuances dissipate quite quickly. Peaks and Pints will also keep fresh hop beers on tap throughout September. \nPeaks and Pints will host daily a “toberfest” featuring fresh hop and Oktoberfest-ish beers through Sept 30\, with a different theme daily beginning at 11 a.m. \nSON OF FRESH HOPTOBERFEST\, 11 a.m. to 11 p.m. through Sept. 30\, Peaks and Pints\, 3816 N. 26th St.\,\, Basecamp Proctor\, Tacoma\, no cover
URL:https://www.peaksandpints.com/event/son-of-fresh-hoptoberfest/2018-09-12/
LOCATION:Peaks and Pints\, 3816 N 26th St\, Tacoma\, WA 98407\, USA
ATTACH;FMTTYPE=image/jpeg:https://www.peaksandpints.com/wp-content/uploads/2018/09/Son-of-Fresh-Hoptoberfest-calendar.jpg
GEO:47.270797;-122.488194
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20180913T110000
DTEND;TZID=America/Los_Angeles:20180913T230000
DTSTAMP:20260511T112547
CREATED:20180901T141313Z
LAST-MODIFIED:20180905T214552Z
UID:10001160-1536836400-1536879600@www.peaksandpints.com
SUMMARY:Son of Fresh Hoptoberfest
DESCRIPTION:From Sept. 1-31\, Peaks and Pints offers bright\, hop-hazy fresh-hop beers\, just hours from field to kettle and mere days from the fermenter to your glass AND clean\, hearty Oktoberfest-style lagers from Germany and nearby. We’ll wager our pretzel bread sticks you’ll drink both. \nYou see\, fall beer offers far more than nutmeg and allspice. Historically\, autumn was an important time for brewers. Before refrigeration and climate control\, fermentation in warmer months was unpredictable\, and brewing in the summer was more likely to yield an impure beer. In 1553\, a Bavarian law was passed that banned summer beer production altogether. \nThe result? Brewers ramped up in March\, brewing a strong\, malty lager that could last through the beerless summer months. That style became known as Märzen\, from the German word for March. Stored in cool caves and allowed to slowly ferment\, the crisp yet robust beer became a perfect transition into the colder fall months\, eventually fueling raucous Oktoberfest celebrations around the world. \nThese days\, a true Märzen is hard to find. But plenty of brewers take a crack at similar styles\, including festbiers\, maibocks and dunkels. Whatever the name\, a pint of malty\, dark lager is the perfect accompaniment for the changing seasons\, and Peaks and Pints will keep them on tap through September. \nFresh hops are another great gift of fall. Most of the year\, brewers coax flavor and aroma out of dried and pelleted hops. But in late summer and early fall\, when the precious hop cones are plump and fragrant\, many brewers experiment with fresh- (or “wet”-) hopped IPAs and pale ales. Straight from the fields\, fresh hops lend juicy\, earthy notes that are often compared to newly mown grass. \nUnlike Oktoberfest styles\, wet-hopped beer should be consumed as quickly as possible after brewing\, as all of those delicate nuances dissipate quite quickly. Peaks and Pints will also keep fresh hop beers on tap throughout September. \nPeaks and Pints will host daily a “toberfest” featuring fresh hop and Oktoberfest-ish beers through Sept 30\, with a different theme daily beginning at 11 a.m. \nSON OF FRESH HOPTOBERFEST\, 11 a.m. to 11 p.m. through Sept. 30\, Peaks and Pints\, 3816 N. 26th St.\,\, Basecamp Proctor\, Tacoma\, no cover
URL:https://www.peaksandpints.com/event/son-of-fresh-hoptoberfest/2018-09-13/
LOCATION:Peaks and Pints\, 3816 N 26th St\, Tacoma\, WA 98407\, USA
ATTACH;FMTTYPE=image/jpeg:https://www.peaksandpints.com/wp-content/uploads/2018/09/Son-of-Fresh-Hoptoberfest-calendar.jpg
GEO:47.270797;-122.488194
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20180913T180000
DTEND;TZID=America/Los_Angeles:20180913T210000
DTSTAMP:20260511T112547
CREATED:20180907T204634Z
LAST-MODIFIED:20180907T204634Z
UID:10001179-1536861600-1536872400@www.peaksandpints.com
SUMMARY:Peaks and Pints Spelling Bee-r
DESCRIPTION:Peaks and Pints Spelling Bee-r \nThe two winning words from this year’s Scripps National Spelling Bee were “haecceitas” and “koinonia\,” words that you’ve probably never heard before and very likely never read again. And that’s the problem with most spelling bees: The terms being spelled out have no purpose in everyday life. Peaks and Pints Spelling Bee-r solves this by putting the focus on craft beer — something every adult should know a lot about. \nPeaks and Pints will host Left Hand Brewing Thursday\, Sept. 13 for a Spelling Bee-r challenge\, as well as pouring the Longmont\, Colorado brewery’s craft beer from our Western red cedar tap log. Wannabe competitors should approach the Left Hand booth\, ask for a Spelling Bee-r ticket\, grab it with his or her left hand and wait for the ticket’s number to be called. Left Hand Sales executive Colin Corpe will host the contest\, handing out major awards every round. \nOne of the highlights of the night will be Left Hand’s Juicy Goodness Golden Ale on draft. Hoppy and light with a tingly mouthfeel and fruity hop characteristics\, this beer is perfect for the hophead and hop-averse. Other beers include Wake Up Dead Imperial Stout\, Nitro Milk Stout and an India Pale Ale. \nS-W-E-E-T \nPEAKS AND PINTS SPELLING BEE-R\, 6 p.m.\, Thursday\, Sept. 13\, Peaks and Pints\, 3816 N. 26th St.\, Basecamp Proctor\, Tacoma\, no cover
URL:https://www.peaksandpints.com/event/peaks-and-pints-spelling-bee-r/
LOCATION:Peaks and Pints\, 3816 N 26th St\, Tacoma\, WA 98407\, USA
ATTACH;FMTTYPE=image/jpeg:https://www.peaksandpints.com/wp-content/uploads/2018/09/Peaks-and-Pints-Spelling-Bee-r-calendar.jpg
GEO:47.270797;-122.488194
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20180914T110000
DTEND;TZID=America/Los_Angeles:20180914T230000
DTSTAMP:20260511T112547
CREATED:20180901T141313Z
LAST-MODIFIED:20180905T214552Z
UID:10001161-1536922800-1536966000@www.peaksandpints.com
SUMMARY:Son of Fresh Hoptoberfest
DESCRIPTION:From Sept. 1-31\, Peaks and Pints offers bright\, hop-hazy fresh-hop beers\, just hours from field to kettle and mere days from the fermenter to your glass AND clean\, hearty Oktoberfest-style lagers from Germany and nearby. We’ll wager our pretzel bread sticks you’ll drink both. \nYou see\, fall beer offers far more than nutmeg and allspice. Historically\, autumn was an important time for brewers. Before refrigeration and climate control\, fermentation in warmer months was unpredictable\, and brewing in the summer was more likely to yield an impure beer. In 1553\, a Bavarian law was passed that banned summer beer production altogether. \nThe result? Brewers ramped up in March\, brewing a strong\, malty lager that could last through the beerless summer months. That style became known as Märzen\, from the German word for March. Stored in cool caves and allowed to slowly ferment\, the crisp yet robust beer became a perfect transition into the colder fall months\, eventually fueling raucous Oktoberfest celebrations around the world. \nThese days\, a true Märzen is hard to find. But plenty of brewers take a crack at similar styles\, including festbiers\, maibocks and dunkels. Whatever the name\, a pint of malty\, dark lager is the perfect accompaniment for the changing seasons\, and Peaks and Pints will keep them on tap through September. \nFresh hops are another great gift of fall. Most of the year\, brewers coax flavor and aroma out of dried and pelleted hops. But in late summer and early fall\, when the precious hop cones are plump and fragrant\, many brewers experiment with fresh- (or “wet”-) hopped IPAs and pale ales. Straight from the fields\, fresh hops lend juicy\, earthy notes that are often compared to newly mown grass. \nUnlike Oktoberfest styles\, wet-hopped beer should be consumed as quickly as possible after brewing\, as all of those delicate nuances dissipate quite quickly. Peaks and Pints will also keep fresh hop beers on tap throughout September. \nPeaks and Pints will host daily a “toberfest” featuring fresh hop and Oktoberfest-ish beers through Sept 30\, with a different theme daily beginning at 11 a.m. \nSON OF FRESH HOPTOBERFEST\, 11 a.m. to 11 p.m. through Sept. 30\, Peaks and Pints\, 3816 N. 26th St.\,\, Basecamp Proctor\, Tacoma\, no cover
URL:https://www.peaksandpints.com/event/son-of-fresh-hoptoberfest/2018-09-14/
LOCATION:Peaks and Pints\, 3816 N 26th St\, Tacoma\, WA 98407\, USA
ATTACH;FMTTYPE=image/jpeg:https://www.peaksandpints.com/wp-content/uploads/2018/09/Son-of-Fresh-Hoptoberfest-calendar.jpg
GEO:47.270797;-122.488194
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20180915T110000
DTEND;TZID=America/Los_Angeles:20180915T230000
DTSTAMP:20260511T112547
CREATED:20180901T141313Z
LAST-MODIFIED:20180905T214552Z
UID:10001162-1537009200-1537052400@www.peaksandpints.com
SUMMARY:Son of Fresh Hoptoberfest
DESCRIPTION:From Sept. 1-31\, Peaks and Pints offers bright\, hop-hazy fresh-hop beers\, just hours from field to kettle and mere days from the fermenter to your glass AND clean\, hearty Oktoberfest-style lagers from Germany and nearby. We’ll wager our pretzel bread sticks you’ll drink both. \nYou see\, fall beer offers far more than nutmeg and allspice. Historically\, autumn was an important time for brewers. Before refrigeration and climate control\, fermentation in warmer months was unpredictable\, and brewing in the summer was more likely to yield an impure beer. In 1553\, a Bavarian law was passed that banned summer beer production altogether. \nThe result? Brewers ramped up in March\, brewing a strong\, malty lager that could last through the beerless summer months. That style became known as Märzen\, from the German word for March. Stored in cool caves and allowed to slowly ferment\, the crisp yet robust beer became a perfect transition into the colder fall months\, eventually fueling raucous Oktoberfest celebrations around the world. \nThese days\, a true Märzen is hard to find. But plenty of brewers take a crack at similar styles\, including festbiers\, maibocks and dunkels. Whatever the name\, a pint of malty\, dark lager is the perfect accompaniment for the changing seasons\, and Peaks and Pints will keep them on tap through September. \nFresh hops are another great gift of fall. Most of the year\, brewers coax flavor and aroma out of dried and pelleted hops. But in late summer and early fall\, when the precious hop cones are plump and fragrant\, many brewers experiment with fresh- (or “wet”-) hopped IPAs and pale ales. Straight from the fields\, fresh hops lend juicy\, earthy notes that are often compared to newly mown grass. \nUnlike Oktoberfest styles\, wet-hopped beer should be consumed as quickly as possible after brewing\, as all of those delicate nuances dissipate quite quickly. Peaks and Pints will also keep fresh hop beers on tap throughout September. \nPeaks and Pints will host daily a “toberfest” featuring fresh hop and Oktoberfest-ish beers through Sept 30\, with a different theme daily beginning at 11 a.m. \nSON OF FRESH HOPTOBERFEST\, 11 a.m. to 11 p.m. through Sept. 30\, Peaks and Pints\, 3816 N. 26th St.\,\, Basecamp Proctor\, Tacoma\, no cover
URL:https://www.peaksandpints.com/event/son-of-fresh-hoptoberfest/2018-09-15/
LOCATION:Peaks and Pints\, 3816 N 26th St\, Tacoma\, WA 98407\, USA
ATTACH;FMTTYPE=image/jpeg:https://www.peaksandpints.com/wp-content/uploads/2018/09/Son-of-Fresh-Hoptoberfest-calendar.jpg
GEO:47.270797;-122.488194
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20180916T110000
DTEND;TZID=America/Los_Angeles:20180916T230000
DTSTAMP:20260511T112547
CREATED:20180901T141313Z
LAST-MODIFIED:20180905T214552Z
UID:10001163-1537095600-1537138800@www.peaksandpints.com
SUMMARY:Son of Fresh Hoptoberfest
DESCRIPTION:From Sept. 1-31\, Peaks and Pints offers bright\, hop-hazy fresh-hop beers\, just hours from field to kettle and mere days from the fermenter to your glass AND clean\, hearty Oktoberfest-style lagers from Germany and nearby. We’ll wager our pretzel bread sticks you’ll drink both. \nYou see\, fall beer offers far more than nutmeg and allspice. Historically\, autumn was an important time for brewers. Before refrigeration and climate control\, fermentation in warmer months was unpredictable\, and brewing in the summer was more likely to yield an impure beer. In 1553\, a Bavarian law was passed that banned summer beer production altogether. \nThe result? Brewers ramped up in March\, brewing a strong\, malty lager that could last through the beerless summer months. That style became known as Märzen\, from the German word for March. Stored in cool caves and allowed to slowly ferment\, the crisp yet robust beer became a perfect transition into the colder fall months\, eventually fueling raucous Oktoberfest celebrations around the world. \nThese days\, a true Märzen is hard to find. But plenty of brewers take a crack at similar styles\, including festbiers\, maibocks and dunkels. Whatever the name\, a pint of malty\, dark lager is the perfect accompaniment for the changing seasons\, and Peaks and Pints will keep them on tap through September. \nFresh hops are another great gift of fall. Most of the year\, brewers coax flavor and aroma out of dried and pelleted hops. But in late summer and early fall\, when the precious hop cones are plump and fragrant\, many brewers experiment with fresh- (or “wet”-) hopped IPAs and pale ales. Straight from the fields\, fresh hops lend juicy\, earthy notes that are often compared to newly mown grass. \nUnlike Oktoberfest styles\, wet-hopped beer should be consumed as quickly as possible after brewing\, as all of those delicate nuances dissipate quite quickly. Peaks and Pints will also keep fresh hop beers on tap throughout September. \nPeaks and Pints will host daily a “toberfest” featuring fresh hop and Oktoberfest-ish beers through Sept 30\, with a different theme daily beginning at 11 a.m. \nSON OF FRESH HOPTOBERFEST\, 11 a.m. to 11 p.m. through Sept. 30\, Peaks and Pints\, 3816 N. 26th St.\,\, Basecamp Proctor\, Tacoma\, no cover
URL:https://www.peaksandpints.com/event/son-of-fresh-hoptoberfest/2018-09-16/
LOCATION:Peaks and Pints\, 3816 N 26th St\, Tacoma\, WA 98407\, USA
ATTACH;FMTTYPE=image/jpeg:https://www.peaksandpints.com/wp-content/uploads/2018/09/Son-of-Fresh-Hoptoberfest-calendar.jpg
GEO:47.270797;-122.488194
END:VEVENT
END:VCALENDAR