TACOMA PREFUNK TUESDAY, AUG. 8 2017: Everybody’s Brewing’s Cot Damn and Tacoma Beer Week
PREFUNK: Kettled versus aged. The former is a trendy way to make sour-tasting beer. It is much quicker, doesn’t require any special equipment and is less expensive to make. The latter is an age-old tradition that involves careful production, long periods of fermentation and use of bacteria or wild yeast that if left unchecked can contaminate other beers. With kettle souring, bacteria is added to the raw wort, or unfermented beer. Brewers boil the wort to kill off the bacteria after it has reached the desired acidity level, then cool and ferment the beer as usual. The process allows for faster souring with less risk of contamination of other beers. Many critics note that kettle sours can be more one-dimensional than barrel sours; they haven’t tried Everybody’s Brewing’s Cot Damn! Apricot kettle sour. The aroma is all apricot, as is the flavor with slight sweetness. Cot Damn! Pours from Peaks and Pints’ Western red cedar tap log.
6 P.M. TACOMA BEER WEEK: The Parkway Tavern’s “Founding Fathers of Craft” Tacoma Beer Week event returns this year with Will and Mari Kemper from Chuckanut Brewery & Kitchen, Mike Hale from Hale’s Ales, Charles and Rose Ann Finkel from Pike Brewing Company, George Hancock from Maritime Pacific Brewery and, of course, Parkway’s boss man, Jeff Fraychineaud.
6 P.M. TACOMA BEER WEEK: North End Social Club taps five Reuben’s Brews craft beers with Taylor Shellfish shucking Kumamoto Oysters.
6 P.M. TACOMA BEER WEEK: The Copper Door offers a preview of forthcoming kitchen with a four beer and four bite pairing.
2:15 AND 7 P.M. FOOD EVOLUTION: As part of its Tuesday Film Series, The Grand Cinema screens Food Evolution, an exciting, science-based documentary on genetically modified (oftentimes abbreviated “GMO” or “GE”) food. Celebrated astrophysicist and science commentator Neil deGrasse Tyson narrates Food Evolution. If you believe GMOs are unsafe, or unsafe, Food Evolution might just change your mind.