Peaks and Pints is a connoisseur beer store located in Tacoma, Washington. We host 28 evolving taps, 800 different bottles of beer from around the world, and have a menu of excellent sandwiches, soups, and fresh salads. We strive to create a space where friends and fellow beer enthusiasts can gather and enjoy the widest selection of beer and cider. We believe that beer tastes best out of its intended glass; we use nonic pints, Belgian tulips; snifters, true Hefeweizen glasses, and other style-specific vessels to ensure an authentic and enjoyable beer experience.
JBLM in 10 captured Peaks and Pints history, lodge interior, unique features, craft beer and cider selection and more in a fun, 10-minute video,
JBLM in 10 is Northwest Military’s YouTube entertainment channel for servicemembers and their families. It provides short, informative videos about Joint Base Lewis-McChord and surrounding areas to enrich the lives of incoming and outgoing military personnel and their families.
More good word on Peaks and Pints …
Peaks & Pints Tacoma Craft Beer Bar, Bottle Shop & Restaurant has been featured in MyBartender.com’s Top 15 Tacoma Bars in Washington.
Top 15 Tacoma Bars in Washington by My Bartender
If restaurants are still closed for dining in while you are reading this, just know Peaks & Pints in Tacoma’s Proctor neighborhood has soul-saving kits to go. We recommend the The Roastmary, a roast beef sammie with smoked gouda, onions, rosemary-infused mayo on marbled rye, and whatever you want to drink — they have bottles and cans of more than 800 choices.
Tacoma Quarantine Kit by South Sound Magazine
It is hard not to like any place that holds beer meetings and gatherings around here, especially calling them Lodge Meetings at BaseCamp — that’s a great salute to the area. And it is only one of the many things we like about Peaks and Pints.
It’s not always easy to find a truly good Rueben sandwich, but Peaks and Pints knows the secret to its success. Stacks of pastrami topped with Havarti cheese, Thousand Island dressing and piles of sauerkraut. And all this sour, salty and creamy is served between rich and buttery toasted rye bread.
Even the simple things taste good — I enjoyed the pretzel bread sticks — soft, salty and chewy
Mountain fresh by Jake and Jason de Paul, Weekly Volcano
The theme is Northwest lodge meets the coolest brew-centric base camp you’ll ever stumble upon in the mountains.
Aside from the dizzying choices of beer — the tap list is transmitted on a screen above the bar — there’s a list of 10 tasty grilled sandwiches served with chips (plus a menu of appetizers and salads). The Reuben ($9.99) was brisket pastrami, havarti and sauerkraut squished between grilled rye. The Orleans ($9.99) was a pressed version of a muffaletta, with an olive tapenade and melted provolone layered with ham, pepperoni and salami. Beef and Beecher’s ($9.99) was just that: layers of roast beef with Beecher’s aged white cheddar on French bread.
South Sound craft beverage scene shows no sign of slowing down by Sue Kidd, The News Tribune
“The brew-fueled business Peaks and Pints opens next week in the Proctor neighborhood and brings with it:
▪ A craft beer taproom where brew nerds can wave their geek flags.
▪ A bottle shop with a broad and deep selection of beer in bottles, as well as growler fills.
▪ A tavern with tasty sandwiches.
The tavern/restaurant/beer emporium will open in a building that previously was a five-and-dime and movie theater.”
Coming to Proctor — a beer store, taproom and restaurant (under one roof) by Sue Kidd, The News Tribune
“Peaks and Pints is yet another jewel in the crown of one of Tacoma’s most welcoming and entertaining neighborhoods. This pine-scented paradise would be the end of a perfect night out, with Chalet Bowl, Europa Bistro, Compass Rose, Pomodoro, Backstage Video, Culpepper Books, La Fondita, Wheelock Library, and not one but two Starbucks in easy walking distance. ‘Then there’s the anchor,’ agrees Ron Swarner, co-owner of Peaks and Pints. ‘The Blue Mouse Theatre screens second-run films daily. Peaks and Pints offers the perfect pre-funk before Tom Hanks captains some sort of giant apparatus.” It also offers an inviting menu of sandwiches and other affordable, gastropub grub.'”
Welcome home: Peaks and Pints is a beer’s lover’s paradise by Christian Carvajal, Weekly Volcano
“Yet perhaps what makes or breaks a successful neighborhood taproom are the people that frequent it. Luckily, the owners of Peaks and Pints feel they’ve hit the jackpot with their location and the people who will soon become regulars. Swarner calls them ‘a crowd that most owners would kill for – a collaboration of local nuts, college students, Tacoma runners, moneyed neighbors, bearded beer geeks, fixed-gear cyclists, Saturday market shoppers and tourists. Peaks and Pints took a cue from the boutique taprooms of Portland, Asheville, and San Francisco that cater to the walkability and bikeability of an active neighborhood district.”
Peaks and Pints: Climbing to the Top of Tacoma’s Beer Community by Dan Beers, South Sound Talk
Anyone familiar with the Peterson Brothers would be correct in guessing the menu will focus on the sort of mouth-watering gourmet sandwiches they serve at their other pubs.
“They’re all brand new except for a couple of classics, like our Reuben and our Italian and the Brutus,” Justin Peterson explained. “It’s gonna be a small, get-to-the-point menu at first, just so we can get started and feel out what our crowds are gonna be; whether it’ll be heavy lunch, heavy dinner or if they’re just beer drinkers. (Then we’ll) ease into adding new specials and items after about a month, I’d think.”
Peaks and Pints brings craft beer craze to Proctor by Ernest Jasmin, Tacoma Weekly
“Peaks and Pints will have a focus on Northwest craft beer, and promises excellent tavern food. And unlike those Seattle restaurants branching into the “undiscovered” waters of Tacoma, this “coming next to Proctor” beer story is homegrown in the South Sound and is the kind of story I prefer to tell.”
Craft beer destination Peaks and Pints coming to Proctor by Sue Kidd, The News Tribune