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DTSTART;TZID=America/Los_Angeles:20180924T110000
DTEND;TZID=America/Los_Angeles:20180924T230000
DTSTAMP:20260511T101223
CREATED:20180901T141313Z
LAST-MODIFIED:20180905T214552Z
UID:10001171-1537786800-1537830000@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/2018-09-24/
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
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BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20180923T110000
DTEND;TZID=America/Los_Angeles:20180923T230000
DTSTAMP:20260511T101223
CREATED:20180901T141313Z
LAST-MODIFIED:20180905T214552Z
UID:10001170-1537700400-1537743600@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/2018-09-23/
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
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DTSTART;TZID=America/Los_Angeles:20180922T110000
DTEND;TZID=America/Los_Angeles:20180922T230000
DTSTAMP:20260511T101223
CREATED:20180901T141313Z
LAST-MODIFIED:20180905T214552Z
UID:10001169-1537614000-1537657200@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/2018-09-22/
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
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BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20180921T110000
DTEND;TZID=America/Los_Angeles:20180921T230000
DTSTAMP:20260511T101223
CREATED:20180901T141313Z
LAST-MODIFIED:20180905T214552Z
UID:10001168-1537527600-1537570800@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/2018-09-21/
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
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BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20180920T180000
DTEND;TZID=America/Los_Angeles:20180920T210000
DTSTAMP:20260511T101223
CREATED:20180916T203527Z
LAST-MODIFIED:20180916T203527Z
UID:10001180-1537466400-1537477200@www.peaksandpints.com
SUMMARY:Great American German Talktoberfest
DESCRIPTION:Great American German Talktoberfest \nRemember how the Tacoma German Language School helped you acclimate to Tacoma culture after your transferred from Garmisch-Partenkirchen\, Germany\, to Joint Base Lewis-McChord? \nRemember how the Tacoma German Language School helped you transform your exchanges with your German in-laws from crickets to partytown? \nRemember how the Tacoma German Language School helped you find that one German word for two steps forward\, one step back? \nIt’s time to give back. Peaks and Pints hosts a fundraiser for the Tacoma German Language School at 6 p.m. Thursday\, Sept. 20. The night will feature the seasonal debut of Ninkasi Brewing’s Oktoberfest Märzen\, as well as other Oktoberfest beers. In addition\, Peaks and Pints will serve sandwiches on Hess Bakery & Deli’s pretzel bread\, offer a German beer flight\, host a color contest and raffle off a sweet-ass Ninkasi fire pit. \nThe Tacoma German Language School was founded in 1970 by Peggy Hegstad\, a Pacific Lutheran University professor\, and has been providing German language classes to children and adults ever since. Remember\, if you learn a foreign language your save your brain from degeneration\, and order beer in foreign countries. For more information on the school\, visit tacomagermanlanguageschool.org. \nGREAT AMERICAN GERMAN TALKTOBERFEST\, 6-9 p.m. Thursday\, Sept. 20\, Peaks and Pints\, 3816 N.26th St.\, Basecamp Proctor\, Tacoma\, $1 coloring contest\, $5 fire pit raffle
URL:https://www.peaksandpints.com/event/great-american-german-talktoberfest/
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/Great-American-German-Talktoberfest-calendar.jpg
GEO:47.270797;-122.488194
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BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20180920T110000
DTEND;TZID=America/Los_Angeles:20180920T230000
DTSTAMP:20260511T101223
CREATED:20180901T141313Z
LAST-MODIFIED:20180905T214552Z
UID:10001167-1537441200-1537484400@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/2018-09-20/
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:20180919T110000
DTEND;TZID=America/Los_Angeles:20180919T230000
DTSTAMP:20260511T101223
CREATED:20180901T141313Z
LAST-MODIFIED:20180905T214552Z
UID:10001166-1537354800-1537398000@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/2018-09-19/
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
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BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20180918T190000
DTEND;TZID=America/Los_Angeles:20180918T210000
DTSTAMP:20260511T101223
CREATED:20180830T024009Z
LAST-MODIFIED:20180830T024009Z
UID:10001147-1537297200-1537304400@www.peaksandpints.com
SUMMARY:Peaks and Pints SudsPop: Matchless Brewing and Forest Beutel
DESCRIPTION:Peaks and Pints SudsPop: Matchless Brewing and Forest Beutel \nMatchless Brewing co-owner and head brewer Patrick Jansen will wear a sleeveless shirt during his lecture at Peaks and Pints SudsPop night Tuesday\, Sept. 18. It’s not a SudsPop specific move; he lives the sleeveless life. He’s allowed to be sleeveless during our SudsPop night for two reasons. First\, he’s opened two breweries — his own Matchless and Three Magnets Brewing as founding head brewer — with numerous awards\, kudos and freakin’ delicious craft beers. Second reason: It’s in code with the National Brewer’s Handbook. His sleeveless shirts fall just below his belt loops; they don’t hug his torso tightly; the amount of skin he shows doesn’t exceed the square inches covered by his shirt. Furthermore\, his nipples don’t peek. (A shirt that shows nipples isn’t a shirt.) \nJansen will be the fourth craft beer brewer to lecture during a Peaks and Pints’ SudsPop session — a monthly event where a brewer lectures on a specific brewing topic between sets by a local musician. Paired with Jansen Sept. 18 will be Tacoma Americana blues musician Forest Beutel — also a man who lives the sleeveless life\, unencumbered by any handbook rules. \nIt would be very easy to spend the entire two hours listening to Beutel’s banjo and songcraft (we’ve done it many times))\, but for those who dig variety shows will enjoy Peaks and Pints’ SudsPop night — although there will probably not be any juggling. \nJansen will pour his fresh hop beer\, explain the science behind fresh hop beers and answer questions. Beutel will perform his latest work\, including a song he wrote specifically for Peaks and Pints. He’ll perform solo\, even though he’s an integral part of several local bands including Barleywine Revue and The Rusty Cleavers. \nPlease join us 7-9 p.m. Tuesday\, Sept. 18 in the Peaks and Pints East Wing for an incredible night of beer education 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: MATCHLESS BREWING AND FOREST BEUTEL\, 7-9 p.m. Tuesday\, Sept. 18\, Peaks and Pints\, 3816 N. 26th St.\, Basecamp Proctor\, Tacoma\, $14 presold
URL:https://www.peaksandpints.com/event/peaks-and-pints-sudspop-matchless-brewing-and-forest-beutel/
LOCATION:Peaks and Pints\, 3816 N 26th St\, Tacoma\, WA 98407\, USA
ATTACH;FMTTYPE=image/jpeg:https://www.peaksandpints.com/wp-content/uploads/2018/08/Peaks-and-Pints-Sudspop-Matchless-Brewing-Forest-Beutel-Calendar.jpg
GEO:47.270797;-122.488194
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20180918T110000
DTEND;TZID=America/Los_Angeles:20180918T230000
DTSTAMP:20260511T101223
CREATED:20180901T141313Z
LAST-MODIFIED:20180905T214552Z
UID:10001165-1537268400-1537311600@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/2018-09-18/
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:20180917T110000
DTEND;TZID=America/Los_Angeles:20180917T230000
DTSTAMP:20260511T101223
CREATED:20180901T141313Z
LAST-MODIFIED:20180905T214552Z
UID:10001164-1537182000-1537225200@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/2018-09-17/
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:20260511T101223
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
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20180915T110000
DTEND;TZID=America/Los_Angeles:20180915T230000
DTSTAMP:20260511T101223
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:20180914T110000
DTEND;TZID=America/Los_Angeles:20180914T230000
DTSTAMP:20260511T101223
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:20180913T180000
DTEND;TZID=America/Los_Angeles:20180913T210000
DTSTAMP:20260511T101223
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:20180913T110000
DTEND;TZID=America/Los_Angeles:20180913T230000
DTSTAMP:20260511T101223
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:20180912T110000
DTEND;TZID=America/Los_Angeles:20180912T230000
DTSTAMP:20260511T101223
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:20180911T110000
DTEND;TZID=America/Los_Angeles:20180911T230000
DTSTAMP:20260511T101223
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:20180910T110000
DTEND;TZID=America/Los_Angeles:20180910T230000
DTSTAMP:20260511T101223
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:20180909T110000
DTEND;TZID=America/Los_Angeles:20180909T230000
DTSTAMP:20260511T101223
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:20180908T110000
DTEND;TZID=America/Los_Angeles:20180908T230000
DTSTAMP:20260511T101223
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:20180907T180000
DTEND;TZID=America/Los_Angeles:20180907T210000
DTSTAMP:20260511T101223
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:20180907T110000
DTEND;TZID=America/Los_Angeles:20180907T230000
DTSTAMP:20260511T101223
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:20180906T180000
DTEND;TZID=America/Los_Angeles:20180906T210000
DTSTAMP:20260511T101223
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:20180906T110000
DTEND;TZID=America/Los_Angeles:20180906T230000
DTSTAMP:20260511T101223
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:20180905T110000
DTEND;TZID=America/Los_Angeles:20180905T230000
DTSTAMP:20260511T101223
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:20180904T110000
DTEND;TZID=America/Los_Angeles:20180904T230000
DTSTAMP:20260511T101223
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:20180903T110000
DTEND;TZID=America/Los_Angeles:20180903T230000
DTSTAMP:20260511T101223
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:20180902T110000
DTEND;TZID=America/Los_Angeles:20180902T230000
DTSTAMP:20260511T101223
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:20180901T110000
DTEND;TZID=America/Los_Angeles:20180901T230000
DTSTAMP:20260511T101223
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:20180816T180000
DTEND;TZID=America/Los_Angeles:20180816T210000
DTSTAMP:20260511T101223
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
END:VCALENDAR