BEGIN:VCALENDAR
VERSION:2.0
PRODID:-//Peaks and Pints Proctor Tacoma - ECPv6.15.15//NONSGML v1.0//EN
CALSCALE:GREGORIAN
METHOD:PUBLISH
X-ORIGINAL-URL:https://www.peaksandpints.com
X-WR-CALDESC:Events for Peaks and Pints Proctor Tacoma
REFRESH-INTERVAL;VALUE=DURATION:PT1H
X-Robots-Tag:noindex
X-PUBLISHED-TTL:PT1H
BEGIN:VTIMEZONE
TZID:America/Los_Angeles
BEGIN:DAYLIGHT
TZOFFSETFROM:-0800
TZOFFSETTO:-0700
TZNAME:PDT
DTSTART:20210314T100000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0700
TZOFFSETTO:-0800
TZNAME:PST
DTSTART:20211107T090000
END:STANDARD
BEGIN:DAYLIGHT
TZOFFSETFROM:-0800
TZOFFSETTO:-0700
TZNAME:PDT
DTSTART:20220313T100000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0700
TZOFFSETTO:-0800
TZNAME:PST
DTSTART:20221106T090000
END:STANDARD
BEGIN:DAYLIGHT
TZOFFSETFROM:-0800
TZOFFSETTO:-0700
TZNAME:PDT
DTSTART:20230312T100000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0700
TZOFFSETTO:-0800
TZNAME:PST
DTSTART:20231105T090000
END:STANDARD
END:VTIMEZONE
BEGIN:VTIMEZONE
TZID:America/Los_Angeles
BEGIN:DAYLIGHT
TZOFFSETFROM:-0800
TZOFFSETTO:-0700
TZNAME:PDT
DTSTART:20170312T100000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0700
TZOFFSETTO:-0800
TZNAME:PST
DTSTART:20171105T090000
END:STANDARD
BEGIN:DAYLIGHT
TZOFFSETFROM:-0800
TZOFFSETTO:-0700
TZNAME:PDT
DTSTART:20180311T100000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0700
TZOFFSETTO:-0800
TZNAME:PST
DTSTART:20181104T090000
END:STANDARD
BEGIN:DAYLIGHT
TZOFFSETFROM:-0800
TZOFFSETTO:-0700
TZNAME:PDT
DTSTART:20190310T100000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0700
TZOFFSETTO:-0800
TZNAME:PST
DTSTART:20191103T090000
END:STANDARD
END:VTIMEZONE
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20220922T180000
DTEND;TZID=America/Los_Angeles:20220922T210000
DTSTAMP:20260419T091950
CREATED:20220919T173438Z
LAST-MODIFIED:20220919T173438Z
UID:10001597-1663869600-1663880400@www.peaksandpints.com
SUMMARY:Peaks and Pints Pike and Rhino Night
DESCRIPTION:Peaks and Pints Pike and Rhino Night\nVisit Peaks & Pints on Thursday\, Sept. 22\, to meet Pike Brewing co-founder Charles Finkel\, Pike President Matt Beach\, and Pike’s new Brewery & Quality Manager Barbara Beaver as we tap Pike’s new beers\, revamped beer recipes\, and celebrate their brand redesigned with a special night at our craft beer lodge in Tacoma’s Proctor District. Since Thursday is also World Rhino Day\, we’re also hosting Point Defiance Zoo & Aquarium’s Drinking for Conservation folks to raising money to save rhinos. For every draft pour during the event\, Peaks & Pints will donate a dollar toward efforts to save rhinos. \nON TAP \nPike Cosmic Pulp Juicy IPA \nPike Kilt Lifter Scotch Ale \nPike Piketoberfest Festbier \nPike Post Alley Pilsner \nPike Uptown Hazy IPA \nAlesong Coconut Rhino Suit Milk Stout \nPEAKS & PINTS PIKE & RHINO NIGHT\, 6-9 p.m.\, Thursday\, Sept.22\, 38126 N. 26th St.\, Basecamp Proctor\, Tacoma\, peaksandpints.com \nLINK: Peaks & Pints cooler inventory
URL:https://www.peaksandpints.com/event/peaks-and-pints-pike-and-rhino-night/
LOCATION:Peaks and Pints\, 3816 N 26th St\, Tacoma\, WA 98407\, USA
ATTACH;FMTTYPE=image/jpeg:https://www.peaksandpints.com/wp-content/uploads/2022/09/Pike-Rhino-Calendar.jpg
GEO:47.270797;-122.488194
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20220721T110000
DTEND;TZID=America/Los_Angeles:20220721T230000
DTSTAMP:20260419T091950
CREATED:20220717T231712Z
LAST-MODIFIED:20220718T165537Z
UID:10001590-1658401200-1658444400@www.peaksandpints.com
SUMMARY:Peaks and Pints Partij de Belgian Beerloo
DESCRIPTION:Peaks and Pints Partij de Belgian Beerloo\nIn celebration of Belgian National Day — the day the country gained independence from the Netherlands in 1830 — Peaks & Pints will tap Belgian beers Thursday\, July 21 when we host the Peaks and Pints Partij de Belgian Beerloo\, a Belgian beer tap takeover with Merchant du Vin Artisanal Imports\, Walden Selections\, Browar Polska\, B. United\, NW Beverages\, and Columbia distributors. Peaks & Pints will do our very best to make sure confetti doesn’t fall into tulips full of delicious beers from Lindemans\, Westmalle\, Saison Dupont\, Gueuzerie Tilquin\, Fantôme\, Duvel\, Averbode\, Huyghe Delirium\, and Rodenbach. \nPartij de Belgian Beerloo will be held from 11 a.m. to 11 p.m. Thursday\, July 21 at Peaks & Pints craft beer bar\, bottle shop and restaurant in Tacoma’s Proctor District. The day will present a unique opportunity to taste a wide variety of Belgian beers in a lodge-like environment. Cheers! \nPARTIJ DE BELGIAN BEERLOO\, 11 a.m. to 11 p.m. Thursday\, July 21\, Peaks & Pints\, 3816 N. 26th St.\, Basecamp Proctor\, Tacoma\, no cover \nLINK: Peaks & Pints cooler inventory
URL:https://www.peaksandpints.com/event/peaks-and-pints-partij-de-belgian-beerloo/
LOCATION:Peaks and Pints\, 3816 N 26th St\, Tacoma\, WA 98407\, USA
ATTACH;FMTTYPE=image/jpeg:https://www.peaksandpints.com/wp-content/uploads/2022/07/Peaks-and-Pints-Partij-De-Belgian-Beerloo-Calendar.jpg
GEO:47.270797;-122.488194
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20181017T190000
DTEND;TZID=America/Los_Angeles:20181017T210000
DTSTAMP:20260419T091950
CREATED:20181001T223047Z
LAST-MODIFIED:20181001T223047Z
UID:10001184-1539802800-1539810000@www.peaksandpints.com
SUMMARY:Peaks and Pints SudsPop: Fort George Brewery and Hoyt Smith
DESCRIPTION:Peaks and Pints SudsPop: Fort George Brewery and Hoyt Smith \nThe wide and impressive swath of brewery and band collaborations impresses Peaks and Pints. It’s not just Hanson’s MMMhops Pale Ale vying for our attention. An overwhelming number of brewers seem to favor heavy metal and IPAs (the list is endless)\, but as the idea continues to catch on\, mainstream pop and other musical genres have also started to find representation\, and the variety of styles has expanded. Phish\, Jimmy Eat World\, Guided by Voices\, Mumford and Sons\, Hoyt Smith\, Frank Turner and Hootie and the Blowfish have all jumped on the brewery bandwagon. \nHoyt Smith? \nIndeed. When homebrewer and Fort George Brewery sales executive for Washington state isn’t doling 3-Way IPA consolation hugs or explaining why people dressed in sci-fi costumes are buying up all the delicious Crysknife IPA\, Hoyt Smith is playing lead guitar for Seattle rock band Hounds of the Wild Hunt or spinning records in lounges. Smith brewed his wedding beer at the Astoria brewery and Peaks and Pints will tap it for our next SudsPop VIP Night Wednesday\, Oct. 17 — as well as be the musical guest. It’s true. Twenty SudsPop ticket holders will enjoy Girl Of My Dreams pale ale (think Fort George’s City of Dreams with apricots) while listening to Smith jump back and forth between lecturing on brewing beer and performing songs he’s played through the years. \n“I kind of geek out on the brewing process as I use to be a homebrew instructor\,” explains Smith. “I’ll also discuss Fort George’s brewing processes and beers — especially wild yeasts and bugs involved in our four new saisons we’ll be releasing. I’ll also bring my guitar and amp to take SudsPoppers on a musical journey from the past that might be relevant to their future.” \nThis will be the fifth Peaks and Pints SudsPop VIP Night. Each SudsPop event features a brewer\, an exclusive one-off beer brewed by the special guest brewer and a chosen artist or band in our East Wing events room. This will be the first time the brewer and musician will be the same person. \nPlease join us 7-9 p.m. Wednesday\, Oct. 17 in the Peaks and Pints East Wing for an incredible night of craft beer\, song and knowing Smith\, laughter. \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: FORT GEORGE BREWERY AND HOYT SMITH\, 7-9 p.m. Wednesday\, Oct. 17\, Peaks and Pints\, 3816 N. 26th St.\, Basecamp Proctor\, Tacoma\, $14 presold
URL:https://www.peaksandpints.com/event/peaks-and-pints-sudspop-fort-george-brewery-and-hoyt-smith/
LOCATION:Peaks and Pints\, 3816 N 26th St\, Tacoma\, WA 98407\, USA
ATTACH;FMTTYPE=image/jpeg:https://www.peaksandpints.com/wp-content/uploads/2018/10/Peaks-and-Pints-SudsPop-Fort-George-Brewery-calendar.jpg
GEO:47.270797;-122.488194
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20181011T180000
DTEND;TZID=America/Los_Angeles:20181011T210000
DTSTAMP:20260419T091950
CREATED:20181009T220421Z
LAST-MODIFIED:20181009T220421Z
UID:10001185-1539280800-1539291600@www.peaksandpints.com
SUMMARY:GoodLife Brewing joins Peaks and Pints Lodge Meeting
DESCRIPTION:GoodLife Brewing joins Peaks and Pints Lodge Meeting \nPeaks and Pints hosts GoodLife Brewing at our next Lodge Meeting at 6 p.m. Thursday\, Oct. 11. We’ll be pouring the award multiple GABF award-winning Sweet As Pacific Ale\, as well as G. Love’s Special Sauce dank IPA\, 2018 Reserve Saison aged 14 months in French oak barrels with Brettanomyces\, and 7 Year Anniversary Barrel Aged Imperial Stout with strong bourbon flavor\, chocolate and roasted malts. \nIncorporated in 2009 as Noble Brewing Co.\, Brewmaster Curt Plants\, Ty Barnett and Pratt Rather signed a lease in 2010 for the space it now occupies in Bend\, Oregon. In 2011\, just before opening their taproom\, they changed the name to GoodLife because plenty of businesses used the name Noble and they wanted to set their enterprise apart. That same year the new brewery was awarded the People’s Choice Award for its new Mountain Rescue Pale Ale at the Bend Brewfest. Sweet As Pacific Ale\, along with another one of the brewery’s early beers Descender IPA\, continues to enjoy mass appeal today. Plants passed away in 2017 at the age of 33. It hit the brewery hard\, obviously\, but Barnett restructured\, opened new markets and grew the brand\, always asking\, “What would Plants do?” \nIn addition to making beer\, GoodLife enjoys giving back to the community by supporting many local and national non-profit organizations. \nGoodLife’s motto is\, “Play hard\, live easy and enjoy GoodBeer for GoodLife!” \nNice. \nGOODLIFE BREWING LODGE MEETING\, 6 p.m. Thursday\, Oct. 11\, Peaks and Pints\, 3816 N. 26th St.\, Basecamp proctor\, Tacoma\, no cover
URL:https://www.peaksandpints.com/event/goodlife-brewing-joins-peaks-and-pints-lodge-meeting/
LOCATION:Peaks and Pints\, 3816 N 26th St\, Tacoma\, WA 98407\, USA
ATTACH;FMTTYPE=image/jpeg:https://www.peaksandpints.com/wp-content/uploads/2018/10/GoodLife-Brewing-joins-Peaks-and-Pints-Lodge-Meeting-calendar.jpg
GEO:47.270797;-122.488194
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20181004T180000
DTEND;TZID=America/Los_Angeles:20181004T210000
DTSTAMP:20260419T091950
CREATED:20180926T231840Z
LAST-MODIFIED:20180926T231840Z
UID:10001183-1538676000-1538686800@www.peaksandpints.com
SUMMARY:Tieton Organic Hard Cider Release Party
DESCRIPTION:Tieton Organic Hard Cider Release Party \nTieton Cider Works will release their Organic Hard Cider line in October\, with a release party at 6 p.m. Thursday\, Oct. 4 at Peaks and Pints bottle shop\, taproom and restaurant in Tacoma’s Proctor District. \nApples have been around for 50 million to 65 million years\, emerging right around the time dinosaurs went extinct and primates made their first appearance. For millions of years\, the trees reproduced without any human interference. When primates — and later\, early humans — encountered a new apple tree and bit into its fruit\, they never knew what they were going to get. What early humans did know was there wasn’t any pesticides\, manufactured herbicides or artificial fertilizers used to grow the apples. What they didn’t know was landscapes prosper as healthy soils are a major store of carbon\, containing three times as much as the atmosphere and five times as much as forests. \nEarly human didn’t know they were eating organically. \nTieton Cider Works has been growing apples in the Yakima Valley for three generations. Craig Campbell’s grandfather planted apple trees in the 1920s\, but it was until 2008 when he and his wife\, Sharon\, began growing cider apples on their Harmony Orchards in Tieton\, Washington. They launched Tieton Cider Works in 2009\, with the intent to maintain their practices of being good stewards of the land. In 2014\, their Tieton farmhouse couldn’t handle the growth so the Campbells opened a larger facility in Yakima\, yet maintained their mission of producing cider without shortcuts.s \nTieton Cider Works’ decision to make organic cider was driven by the Campbells’ love for nature — first and foremost they believed in looking after the countryside and working in harmony with nature; environmental consideration was placed firmly at the heart of the business\, not just in being organic but also creating a business in tune with the countryside\, its seasons\, ways and principles. \nJoin Tieton Cider Works for the release of their Organic Hard Cider Oct. 4 at Peaks and Pints. Discover that organic cider can taste dry and crisp\, slightly tart but well-balanced withy a fruity nose. \nTIETON ORGANIC HARD CIDER RELEASE PARTY\, 6 p.m.\, Thursday\, Oct. 4\, Peaks and Pints\, 3816 N. 26th St.\, Basecamp Proctor\, Tacoma\, no cover
URL:https://www.peaksandpints.com/event/tieton-organic-hard-cider-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/Tieton-Organic-Hard-Cider-Release-Party-calendar.jpg
GEO:47.270797;-122.488194
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20180930T190000
DTEND;TZID=America/Los_Angeles:20180930T220000
DTSTAMP:20260419T091950
CREATED:20180925T005302Z
LAST-MODIFIED:20180925T005302Z
UID:10001182-1538334000-1538344800@www.peaksandpints.com
SUMMARY:The Last Blues Vespers After Party
DESCRIPTION:The Last Blues Vespers After Party \nThe evening music service known as Vespers can be found in many branches of Christianity.  There’s something particularly evocative about this service though\, since it seems to have originally been created to coincide with the setting sun\, with the light streaming through the stained glass windows of the church/cathedral.  But if it’s marking the closing of the day\, it must also then be acknowledging the coming of night\, and so historically the Vespers service has combined a kind of gentle\, reflective calm with an uneasy sense of foreboding.  In Anglican churches\, where the service is known simply as Evensong\, one of the prayers is a plea to the Lord to protect us “from the perils of the night.”  At Immanuel Presbyterian Church in Tacoma\, the monthly Sunday evening worship is known as Blues Vespers\, but only for a couple more nights. \nPastor Dave Brown is retiring. We’ll let that sink in for a moment. … \nIt’s true. Pastor Dave\, who has married live blues music with prayer at Immanuel for as long as we can remember\, is moving on to new adventures\, which means Blues Vespers will see a final curtain. It’s a real hit for blues music in Tacoma. Honored by the Washington Blues Society in 2004 with the “Keeping the Blues Alive” award\, Rev. Brown’s secular concerts of professional blues music rivaled the best blues shows in the state. \n“Blues music and its cousin\, gospel music\, often expresses in its words and music human joy\, longing\, passion and pain\,” states Pastor Dave on his church’s website. “An evening’s music reminds us that God is there for us in all of life\, often in the places where we are most human. Blues\, like many other forms of music\, can help express what we experience in life. At times music can be prayer. At other times God speaks to us as we listen and are entertained by the music. Musicians often find music a form of spiritual expression. With all that said\, there are times we simply enjoy listening to good music — which in itself is pretty nice and can nourish our souls.” \nIndeed. \nThe last local musicians Blues Vespers will be held at 5 p.m. Sunday\, Sept. 30 at Immanuel Presbyterian Church. The Mark Riley Trio will headline. A guitar craftsman and veteran of such bands as Snake Oil\, Little Bill & The Bluenotes and The Mark Whitman Band\, Riley and crew play blistering blues. Other performers include Blues Vespers veterans Dean Reichert\, Tim Sherman\, Stacy Jones\, Randy Oxford\, Jay Mabin\, Kim Archer\, Forest Beutel and others. Part of the proceeds will go to support the Tacoma Creates Initiative to support access to Tacoma’s arts\, culture and heritage programs\, which Pastor Brown hold dear to his heart. \nPeaks and Pints will join Pastor Brown and his wife\, Ann\, in hosting an after party for the Sept. 30 Blues Vespers show. At 7 p.m.\, Kim Archer and Dean Reichert will pull double duty performing live at Peaks and Pints in Tacoma’s Proctor District. With all the musicians toasting Pastor Dave and Ann who knows what will go down musically. \nTHE LAST BLUES VESPERS AFTER PARTY\, 7 p.m. Sunday\, Sept. 30\, Peaks and Pints\, 3816 N. 26th St.\, Basecamp Proctor\, Tacoma\, no cover
URL:https://www.peaksandpints.com/event/the-last-blues-vespers-after-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/The-Last-Blues-Vespers-After-Party-calendar.jpg
GEO:47.270797;-122.488194
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20180930T110000
DTEND;TZID=America/Los_Angeles:20180930T230000
DTSTAMP:20260419T091950
CREATED:20180901T141313Z
LAST-MODIFIED:20180905T214552Z
UID:10001177-1538305200-1538348400@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/2018-09-30/
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:20180929T110000
DTEND;TZID=America/Los_Angeles:20180929T230000
DTSTAMP:20260419T091950
CREATED:20180901T141313Z
LAST-MODIFIED:20180905T214552Z
UID:10001176-1538218800-1538262000@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/2018-09-29/
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:20180928T110000
DTEND;TZID=America/Los_Angeles:20180928T230000
DTSTAMP:20260419T091950
CREATED:20180901T141313Z
LAST-MODIFIED:20180905T214552Z
UID:10001175-1538132400-1538175600@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/2018-09-28/
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:20180927T180000
DTEND;TZID=America/Los_Angeles:20180927T210000
DTSTAMP:20260419T091950
CREATED:20180923T123845Z
LAST-MODIFIED:20180923T123845Z
UID:10001181-1538071200-1538082000@www.peaksandpints.com
SUMMARY:Elysian Pumpkin Road Show at Peaks and Pints
DESCRIPTION:Do you love pumpkin beer? Do you love a sweet\, malty\, gourd-based ale layered over with cinnamon\, clove\, nutmeg\, allspice\, ginger and maybe some honey? Would you wait up all night in a pumpkin patch with Linus and Lucy to taste a pumpkin imperial stout aged with ancho chilies in oak barrels? Then\, you’ll be thrilled to hear the Elysian Pumpkin Road Show at Peaks and Pints will rise Thursday\, Sept. 27. \nDuring the Elysian Pumpkin Road Show at Peaks and Pints\, the Seattle brewery will serve pumpkin beer out of an actual hollowed-out giant pumpkin flowing through two taps\, orange spheres will fly through the air into Solo Red Cups and a giant jar of pumpkin seeds will wait for the best count guess. \nNo\, we do not mess around with autumn celebrations here at Peaks and Pints. \nPeaks and Pints will host the annual Tacoma Elysian Pumpkin Road Show\, a prefunk to the Seattle brewery’s grand pumpkin affair that includes 80-plus pumpkin beers Oct.5-6 — the Elysian Great Pumpkin Beer Festival at the Seattle Center. Peaks and Pints will pour Elysian pumpkin beers Gourd Father pumpkin barleywine\, Black Galleons pumpkin imperial stout with chocolate and ancho chilies\, Goblin Party pumpkin milkshake IPA and Old Fashioned orange pumpkin strong ale. \nIn addition to the pumpkin beers\, we’ll present a pumpkin firkin\, pumpkin beer pong\, pumpkin seed guessing and giveaways\, including a pair of tickets to the Great Pumpkin Beer Festival in Seattle. \nFall has long been the season of the gourd. Pumpkins are the stars of spice lattes; pie and farmers grow them so large that they’re no longer measured in pounds\, but in tons. But the simplest pleasure when it comes to the pumpkin is — cue Billy Corgan — drinking gobs of them from a pint. \nELYSIAN PUMPKIN ROAD SHOW TACOMA\, 6 p.m. Thursday\, Sept. 27\, Peaks and Pints\, 3816 N. 26th St.\, Basecamp Proctor\, Tacoma\, no cover
URL:https://www.peaksandpints.com/event/elysian-pumpkin-road-show-at-peaks-and-pints/
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/Elysian-Pumpkin-Road-Show-at-Peaks-and-Pints-calendar.jpg
GEO:47.270797;-122.488194
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20180927T110000
DTEND;TZID=America/Los_Angeles:20180927T230000
DTSTAMP:20260419T091950
CREATED:20180901T141313Z
LAST-MODIFIED:20180905T214552Z
UID:10001174-1538046000-1538089200@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/2018-09-27/
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:20180926T110000
DTEND;TZID=America/Los_Angeles:20180926T230000
DTSTAMP:20260419T091950
CREATED:20180901T141313Z
LAST-MODIFIED:20180905T214552Z
UID:10001173-1537959600-1538002800@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/2018-09-26/
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:20180925T110000
DTEND;TZID=America/Los_Angeles:20180925T230000
DTSTAMP:20260419T091950
CREATED:20180901T141313Z
LAST-MODIFIED:20180905T214552Z
UID:10001172-1537873200-1537916400@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/2018-09-25/
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:20180924T110000
DTEND;TZID=America/Los_Angeles:20180924T230000
DTSTAMP:20260419T091950
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
GEO:47.270797;-122.488194
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20180923T110000
DTEND;TZID=America/Los_Angeles:20180923T230000
DTSTAMP:20260419T091950
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
GEO:47.270797;-122.488194
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20180922T110000
DTEND;TZID=America/Los_Angeles:20180922T230000
DTSTAMP:20260419T091950
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
GEO:47.270797;-122.488194
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20180921T110000
DTEND;TZID=America/Los_Angeles:20180921T230000
DTSTAMP:20260419T091950
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
GEO:47.270797;-122.488194
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20180920T180000
DTEND;TZID=America/Los_Angeles:20180920T210000
DTSTAMP:20260419T091950
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
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20180920T110000
DTEND;TZID=America/Los_Angeles:20180920T230000
DTSTAMP:20260419T091950
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:20260419T091950
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
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20180918T190000
DTEND;TZID=America/Los_Angeles:20180918T210000
DTSTAMP:20260419T091950
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:20260419T091950
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:20260419T091950
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:20260419T091950
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:20260419T091950
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:20260419T091950
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:20260419T091950
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:20260419T091950
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:20260419T091950
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:20260419T091950
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
END:VCALENDAR