Celebrating Snohomish County beer
The Daily Herald
American Brewing’s new brewer 7
County’s hottest brewery
NOT BITTER: FIVE (NON-IPA) BEERS TO DRINK RIGHT NOW 8
2 Friday, 04.24.2015 The Daily Herald
BEER FESTIVALS | Where to find a pint this summer and beyond
Brewery capsules . . . . . . 4 Beer shops . . . . . . . . . . . 6 Drink these beers . . . . . . 8
Bacon and Beer Classic
Bremerton Summer Brewfest
Bothell Beer Festival
May 2, Safeco Field, Seattle
July 18, Downtown Bremerton
This national beer event hosted inside baseball parks is coming to Seattle. More than 40 breweries will be on hand, including Snohomish County breweries Diamond Knot, American Brewing and Justice Brewing, pairing drinks with bacon-inspired dishes. General admission tickets are $59 or VIP tickets, which include early admission and exclusive access, are $99. Admission includes souvenir glass, food and beer. www. baconandbeerclassic.com
Summer Brewfest features 30 Washington breweries pouring more than 70 different craft beers. Ticket information will be announced soon. washingtonbeer.com/festivals
Come enjoy the best of Bothell beer at the second annual Bothell Beer Festival. Ticket information will be announced soon. www. explorebothell.com
Find more information on beer, spirits and wine on The Herald’s Hops and Sips blog at www.heraldnet.com/ hopsandsips and follow Hops and Sips on Twitter at www. twitter.com/hopsandsips. Email tips and questions to Aaron Swaney at aswaney@ heraldnet.com.
On the cover A pint of Scuttlebutt Amber photographed by Mark Mulligan. The cover was designed by Vanessa McVay.
Everett Craft Beer Festival
Washington Brewers Festival
Seattle International Beerfest
May 30, Mobius Hall, UW-Bothell campus
June 19, 20, 21, Marymoor Park, Redmond
July 10, 11, 12, Seattle Center Fisher Pavilion
The third annual Aloha Brewfest features 17 breweries brewing beers with an aloha spirit, including Big E Ales, Diamond Knot and SnoTown Brewery. Maui musician Willie Kahaial’l (aka Willie K) will perform. Advance tickets are $40, or $50 at the door. Admission includes souvenir tasting glass and seven tasting tokens. Buy tickets at ww.brownpapertickets.com
The largest craft beer festival in the state offers more than 100 Washington breweries pouring 350 beers over three days. The festival also has wine and cider tastings, food, music and all-ages activities. Tickets are $20 for Friday and $25 for Saturday and Sunday. Admission includes a souvenir tasting glass and six tasting tokens. washingtonbeer.com/festivals
Seattle International Beerfest specializes in rare, hard-to-find beers and ciders from around the world. There will be live music, food and all-ages activities. General admission tickets are $25 and a Big Deal pass is $45. Admission includes festival glass and 10 tasting tokens (general) or 40 tasting tokens (Big Deal). www. seattlebeerfest.com
Snohomish Brewfest Oct. 23, 24, Snohomish Events Center
The third annual Everett Craft Beer Festival features 30 Washington breweries pouring more than 100 beers. Advance tickets are $20, or $25 at the door. Admission includes a souvenir glass and six tasting tokens. washingtonbeer.com/festivals
The fifth annual Snohomish Brewfest features some of the best beer from Snohomish County. General admission tickets are $30 or VIP tickets, which include admission to all three sessions, are $50. Admission includes a souvenir glass and five tasting tokens (10 for VIP). www.snohobrewfest.com
Inland Northwest Craft Beer Festival
South Sound Craft Beer Festival
Oct. 2, 3, Avista Stadium, Spokane
October, Union Station, Tacoma
The Inland Northwest Craft Beer Festival features 30 craft breweries pouring more than 100 beers. Ticket information will be announced soon. washingtonbeer. com/festivals
The second annual South Sound Craft Beer Festival will feature 24 Washington breweries pouring 50plus IPAs. Specific date and tickets to be announced. washingtonbeer. com/festivals
Aug. 16, Downtown Everett GENNA MARTIN / THE HERALD
Oct. 17, Downtown Bothell
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The Daily Herald Friday, 04.24.2015 3
Skookum continues to be bold beer maker By Aaron Swaney Herald Writer
In his former career in construction, Ron Walcher would often hear the word “skookum,” which means big, bold and strong. So when it came time to name his brewery, Walcher thought the word would be perfect. “We wanted something that encompassed how we build our beers,” Walcher said. A lot has been written about Skookum’s prolonged dispute with their neighbors and subsequent move to a warehouse near the Arlington Airport in 2012. But what has been less documented is the quality of beer made by Walcher, and now head brewer Hollis Wood. “I think they’re one of the best breweries in the state,” said Scott Wetzel, who lives in Arlington and owns Fresh Bread Design, a design business that works with a number of local breweries and wineries. “They’re constantly innovating. They’re always concerned with the quality of ingredients and where they come from. With the (craft beer) boom it’s really easy for breweries to do it wrong. They get it.” More and more people are taking notice. The new location, which is a former Bayliner production warehouse, is often packed, with lines going out the door. Visitors flock from Bellingham, Seattle and beyond to enjoy beers called Brown & Hairy, Mammoth Jack and Olde Tom. Last year, Skookum won a gold medal and two silvers at the Washington Beer Awards. Its Barren Wood, a barrel-aged version of its English-style ale, Mule, was named the best
PHOTOS BY MARK MULLIGAN / THE HERALD
Co-workers from neighboring business Pioneer Nuggets enjoy a drink after work recently at Skookum Brewery’s tasting room in Arlington. The brewery moved to its new location near the Arlington Airport in 2012. Ron Walcher, owner of Skookum Brewery, labels a row of beers to taste at the brewery’s tasting room in Arlington.
Wood and Barrel Aged Strong Beer. “Ron has become a progressively more accomplished brewer over the years,” said Brina Burke, a longtime Skookum fan who lives in Stanwood. “They deserve all the accolades they’re receiving.”
Getting his start as a home brewer more than 20 years ago, Walcher, who started the brewery with his wife, Jackie Jenkins, in 2007, has often focused on beers that leave their mark. Breakfast of Crows, an imperial oatmeal stout brewed with maple syrup,
vanilla beans and a touch of espresso that finishes at 10.3 percent ABV. But Walcher and Wood aren’t afraid to make more challenging beers like a pilsner. On tap recently, Skookum offered a pilsner infused with whole cone hallertau, a noble German
hop, black peppercorns and lime zest. Walcher estimated that one-third of Skookum’s beers are one-offs, experimentals and variations “People like variety,” Walcher said. “They like to be able to come in and say, ‘What do you have new?’ ” Walcher is careful to buy local equipment and ingredients. A sign posted at the brewery boasts that 82 percent of the brewery’s equipment was made in the U.S., and a recently purchased brite tank was made in Vancouver. Walcher also now pursues Washington-grown grains exclusively for his beer. “It costs about 8-cents a pound more than grains we could get in Canada,” Walcher said “But we get a better yield and can actually meet the farmers.”
Walcher doesn’t do as much brewing as he used to, hiring Wood as head brewer a year ago. Skookum produced a little over 800 barrels of beer last year and could approach 1,000 in 2015, but Walcher doesn’t expect to grow too much larger. “I don’t want to grow to the point that I’m just a manager,” Walcher said. “I want to stay in the brewing process and not just manage people.” The beautiful oak and copper barrels that made the old Skookum barn so appealing populate the new space, in view of beer drinkers sitting at a number of large tables dotting the taproom. Dogs are still welcome. It may not be the bucolic beer experience the old place was, but it’s a relaxing place to tip back a pint. “I was skeptical at first; it’s an old stinky warehouse,” said Ross Carbo, of Lake Stevens, who visited Skookum often in its previous location. “I didn’t have the vision they’d make it as welcoming as it is.” Carbo and his wife, Jennifer, meet a group of friends at the brewery twice a week, talking about beer, family and life. In the brewery rich Pacific Northwest, taprooms like Skookum’s have become the new bars and taverns for a growing set of craft beer fans. It’s where everybody knows your name and the beers are more than fizzy yellow liquid. “The way they set it up it’s conducive to building relationships with strangers,” Carbo said. “Relationships build organically out of that. I’ve built a number of lasting friendships there.” Maybe skookum should also mean family.
4 Friday, 04.24.2015 The Daily Herald
FIVE TO FIND
There are plenty of great breweries outside of Snohomish County. Here’s a few to put on your list:
Holy Mountain Brewing Co., Seattle: There is no hotter brewery in the Northwest right now than this one in Interbay. Crafting beers with names like Celestial Lineage and Kiln & Cone, Holy Mountain’s menu is constantly updating with saisons, farmhouse ales and other finely crafted ales.
Kenmore, 425-424-2337, 192brewing.com Named after the square footage of the brewery’s original building, 192 Brewing was started by Derek Wyckoff in 2009 and is still Kenmore’s only brewery. Besides 192 beers, like Kenmore Gold and Granny’s Apple Ale, its taproom, The Lake Trail Taproom, has a number of local beers on tap. Taproom: 7324 NE 175th St. Ste. F, Kenmore; 11 a.m. to 10 p.m. Monday through Thursday, 11 a.m. to midnight Friday and Saturday, 11 a.m. to 10 p.m. Sunday.
Aslan Brewing, Bellingham: Bellingham has a long tradition of great breweries and this up-andcomer is one to keep an eye on. Started by three friends in 2012 and named for the Turkish word for lion, Aslan crafts 100 percent organic beers built on locally sourced ingredients.
American Brewing Edmonds, 425-774-1717, americanbrewing.com Opened in 2011 by Neil Fallon, American Brewing established credibility right away by hiring Northwest brewing icon Skip Madsen as head brewer. Recently Madsen was let go and Adam Frantz, formerly of Mac and Jack’s Brewery, took over the brewhouse. American Brewing’s flagship beers include Breakaway IPA, American Blonde and Caboose Oatmeal Stout. Taproom: 180 W. Dayton St. Warehouse 102, Edmonds; open 3 to 9 p.m. Monday through Thursday, 3 to 10 p.m. Friday, noon to 10 p.m. Saturday, noon to 8 p.m. Sunday.
Bale Breaker Brewing Co., Yakima: The Smith and Quinn families have grown hops in the Yakima Valley since 1932. They decided to bring the beer drinkers to them in 2013, opening a hoploving brewery smack dab in the middle of their hop fields. Pfriem Family Brewing, Hood River, Oregon: After cutting his teeth as head brewer at Chuckanut Brewery in Bellingham, Josh Pfriem opened his own brewery that focuses on Belgian-inspired beers with Northwest roots in 2012. Fun note: Pfriem and his wife, Annie, used to work at former Everett restaurant Alligator Soul.
North Sound Brewing, Mount Vernon: Opened in 2010 by Kurt and Lori Ahrens, this Skagit Valley brewery is known for its big beers that are an infusion of English and Irish styles with Northwest ingredients. To fully understand, try its Slainte Stout on nitro. — Aaron Swaney, Herald writer
Everett, 206-380-1768, betabrewing.com Opened in 2011 by Kris Krasner and his wife, this aviation-themed nanobrewery focuses on limited-release ales designed with artisan intent and brewed using traditional methods. Find their beers at Brews Almighty in Everett. Taproom: No
Big E Ales Lynnwood, 425-672-7051, www.bigeales.com Tucked in a small industrial park in Lynnwood, Big E Ales has been producing handcrafted ales since 2005. The brewery’s
flagship beers, like its Scotch Ale, Blackberry Ale and 2 Pint IPA, can be found on tap at shops and restaurants around Snohomish County. Big E Ales also cans its Scotch Ale and Hoppy Redhead in 16-ounce cans and can be found at bottleshops like Norm’s Market and Special Brews. Taproom: 5030 208th St SW Suite A., Lynnwood; open 11 a.m. to 10 p.m. Tuesday through Saturday.
Blue Lightning Brew Woodinville, 425-908-7085, www.bluelightningbrew.com Friends Brian Peterson and Toren Heald started Blue Lightning Brew, which opened last year sharing a space with Vessel Wines. Heald, who used to write a beer column for the Woodinville Weekly, is the head brewer. Taproom: Siren’s Tasting Room, 19405 144th Ave NE, Woodinville, open 2 to 8 p.m. Monday through Thursday, noon to 10 p.m. Friday, 11 a.m. to 10 p.m. Saturday, 11 a.m. to 6 p.m. Sunday.
Jesus Imperial Porter. Find his beers at Elliot Bay Pizza in Mill Creek and The Hop and Hound in Bothell. Taproom: No
bitter, Rufus, an English IPA, and Kastrated Dawg, an English Strong Ale. Taproom: 22329 53rd Ave SE, Bothell; open noon to 5 p.m. Saturday.
Diamond Knot Brewery
In The Shadow Brewing
Mukilteo, 425-315-0703, www.diamondknot.com Started by Brian Sollenberger and Bob Maphet in 1994, Diamond Knot is the second largest brewery, by production, in Snohomish County, brewing nearly 7,000 barrels per year. Brewing operations are overseen by Pat Ringe, who dreams up new creations like Fog Bank Pale Ale and DK20, which was brewed this past year in celebration of the brewery’s 20th anniversary. DK Brewery & Alehouse: 621 Front St., Mukilteo, open 10 a.m. to 1 a.m. Monday through Friday, 8 a.m. to 1 a.m. Saturday and Sunday. DK Brewpub at MLT: 5602 232nd St., SW, Mountlake Terrace, open 11 a.m. to midnight Monday through Friday, 8 a.m. to midnight, Saturday and Sunday.
Granite Falls, 425-876-9253, www.itsbrewing.com After home brewing for nearly two decades, Cole Rinehardt decided to turn his hobby into a business. Opened in 2014, ITS is a nanobrewery in Granite Falls that regularly offers three beers on tap: pale ale, IPA and amber. Find its beers on tap and in 22s at local bottleshops and restaurants, including Getchell Growler Fill, Norm’s Market and Granite Falls IGA. Taproom: By appointment
Dirty Bucket Brewing
Woodinville, 425-483-2337, brickyardbrewing.com Founded by Ean Forgette and Joe Montero in 2012, Brickyard Brewing brings solid American-style ales to wine country. Working out of a 15-barrel brewhouse, Brickyard bottles its IPA and oatmeal stout in 22s that can be find in specialty bottleshops. Taproom: 5817 238th Street SE, Suite 3, Woodinville; open 2 to 8 p.m. Wednesday and Thursday, 2 to 9 p.m. Friday, 1 to 8 p.m. Saturday, 1 to 7 p.m. Sunday.
Woodinville, 206-819-1570, www.dirtybucketbrewery.com Founded by homebrewing brothers Steve and Chris Acord, this eastside nanobrewery creates small batches of finely crafted beer on its half-barrel system. Dirty Bucket recently acquired an 1,800-square-foot brewing space that will allow the brewery to increase its brewing and fermentation capacity. Find Dirty Bucket’s beers on tap at specialty beer shops like Clearview Spirits & Wine. Taproom: 19151 144th Ave NE, Suite 101, Woodinville; open 3 to 9 p.m. Monday through Friday, noon to 9 p.m. Saturday, noon to 5 p.m. Sunday.
Charging Hippo Brewing
Foggy Noggin Brewery
Everett, www.charginghippobrewing.com Started by Kyle Stevens in 2014, Charging Hippo, which brews using Justice Brewing’s equipment, takes its cue from Stevens’ other passion: music. Stevens, singer-songwriter for the nerd-rock band Kirby Krackle, brews beers called Urkel IPA and Zombie
Bothell, 425-486-1070, www.foggynogginbrewing.com Longtime home brewer Jim Jamison opened Foggy Noggin in 2010 and operates the small brewery on a 1/2-barrel system, producing finely crafted Englishstyle ales like Bit O’Beaver, an English
Lazy Boy Brewing Everett, 425-423-7700, www.lazyboybrewing.com Lazy Boy Brewing was started in March 2006 by Snohomish County brewing stalwart Shawn Loring and is one of the most recognizable breweries north of Seattle. Find its flagship beers, including its IPA, hefeweizen, Belgian strong ale, porter and seasonal beers like Mistletoe Bliss, in stores and restaurants throughout Snohomish County and as far away as Alaska. Taproom: 715 100th St. SE Suite A-1, Everett; open 2 to 9 p.m. Wednesday and Saturday, 2 to 10 p.m. Thursday and Friday, 1 to 5 p.m. Sunday.
Middleton Brewing Everett, 425-280-9178, www.middletonbrewing.net Tucked away at the back of the International Marketplace on Everett Mall Way, Middleton Brewing’s industrial space features a tasting room on the ground floor and the brew space in the loft. Owner Geoff Middleton loves using adjuncts in his beer, including peanut butter (14 Steps oatmeal stout), pecan (Busted Nut porter) and tangerine (Monkey Butt IPA). Taproom: 607 SE Everett Mall Way 27-A, Everett; open 2 to 8 p.m. Thursday, 2 to 10 p.m. Friday and Saturday, 2 to 8 p.m. Sunday.
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17317 27th Ave. NE, exit 206 behind firestone
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Darrington, 267-483-7411, rivertimebrewing.com Owners Lon Tierney and Troy Bullock started River Time in July 2013 and plan to move into Whiskey Ridge’s old brewhouse in Darrington’s former town hall in May. River Time makes a number of Northwest-style ales, including Irish Gold and a brown IPA. Taproom: Opening soon
Salish Sea Brewing Edmonds, 425-582-8474; salishbrewing.com In November 2013, Jeff and Erika Barnett opened Salish Sea Brewing in downtown Edmonds and are looking to expand into the recently vacated building next door, providing more room to brew and extra seating in the taproom. Taproom: 518 Dayton St. No. 104, Edmonds; open 3 to 10 p.m. Tuesday to Thursday; 3 to 11 p.m. Fridays; noon to 11 p.m. Saturday; noon to 8 p.m. Sunday.
Scuttlebutt Brewing Co. Everett, 425-257-9316, www.scuttlebuttbrewing.com The largest brewery in Snohomish County, based on production, has been a stalwart on the waterfront since 1995. Scuttlebutt moved its brewery production to downtown in 2007 and is planning on an expansion over the summer that could triple production. The brewery’s flagship beers, including Gale Force IPA, Homeport Blonde and Tripel 7 Belgian-style Ale, can be found in stores all over western Washington. Restaurant: 1205 Craftsman Way, Everett;
Arlington, 360-403-7094, skookumbrewing.com Started in 2007 by Ron Walcher and his wife, Jackie Jenkins, Skookum Brewing moved to its current location near the Arlington Airport in October 2012. Head brewer Hollis Wood sprinkles in a number of one-off beers among a core of flagships that have made Skookum one of the hottest breweries in Snohomish County. The brewery recently began bottling Mammoth Jack Double IPA and Amber’s Hot Friend. Taproom: 17925A 59th Ave NE, Arlington; open 2 to 8 p.m. Wednesday and Thursday, noon to 8 p.m. Saturday, 1 to 6 p.m. Sunday.
Sound to Summit Brewing Snohomish, 360-294-8127 www.soundtosummitbrewing.com Opened in late 2014 by cardiologist John Sype and his wife, Stacey, Sound to Summit became the first brewery to open a taproom in the wine-friendly Snohomish. Head brewer Grady Warnock oversees production of five flagship beers and a number of others. Taproom: 1830 Bickford Ave., Suite 111, Snohomish; open 4 to 8 p.m. Wednesday, 4 to 9 p.m. Thursday, noon to 10 p.m. Friday and Saturday, 2 to 7 p.m. Sunday.
Sno Town Brewery Snohomish, 425-231-8113, www.facebook.com/snotownbrewery Frank Sandoval is the brewmaster of this brewery, which recently moved to a new brewhouse in downtown. Find its beers on tap at Creekside Alehouse & Grill in Lake Stevens and Tony V’s Garage in Everett. Taproom: No
Woodinville, 425-242-7979, triplehornbrewing.com Brothers Richard and Ray Nesheim founded their own brewery, Triplehorn Brewing, in
17925 59th Ave N.E. Arlington WA 98223 360-403-7094 www.skookumbrewing.com
Summer Hours: Wed ............. 2-8 Thur ............ 12-8 Fri-Sat.......... 12-9 Sun .............. 1-6
Arlington, 360-913-0425, www.whiskeyridgebrewing.com Head brewer and owner Jack Hatley opened Whiskey Ridge with his wife, Francine, last summer. The brewery, which recently moved from Darrington to Arlington and re-opened on March 21, currently brews five flagship beers, including Tarheel Stomp, an oatmeal stout. Taproom: 116 E 5th St., Arlington; open 2 to 8 p.m. Wednesday and Thursday, 2 to 9 p.m. Friday, 1 to 9 p.m. Saturday, 1 to 7 p.m. Sunday.
Marysville, 360-454-0464, www.whitewallbrewing.com Started by Aaron Wight and Sean Wallner in 2013, Whitewall Brewing is Marysville’s first craft brewery. Recently the brewery underwent an expansion with the addition of a 7-barrel boil kettle that will allow Whitewall to eventually triple production. Taproom: 14524 Smokey Point Blvd, Suite 1, Marysville; open 4 to 8 p.m. Thursday, 4 to 9 p.m. Friday, 1 to 9 p.m.
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Justice Brewing puts DIY spirit into brewing Nate McLaughlin has heard them all. There’s the story about how Justice Brewing was founded by a group of retired cops. Or the one about an old judge building a small brewery empire in north Everett. There’s plenty of origin stories concerning the name of McLaughlin’s brewery, and his policy is to confirm them all. The truth, which concerns Sam Adams beer, Paul Revere and a few pints, is a little less exciting. What is exciting is the operation McLaughlin has built in a small out-building off of Chestnut Street in Everett. Starting with a small 7-gallon system, McLaughlin created Justice Brewing with the ultimate Do-It-Yourself spirit. McLaughlin outfitted all of the electrical and plumbing for the building that houses the brewery, hand built his own keg stands and learned welding to modify his equipment. His grain mill is powered by a modified hammer drill. “That is my core belief,” McLaughlin said of the DIY ethos. “That is the way most home brewers are. They start any process and discover,
Justice Brewing |
Justice Brewing’s White & Nerdy, a Northwest-style Belgian wit, is available at Brews Almighty and AFK Tavern. For more on the beer, see Page 8.
‘Hey, I can do this.’ ” A lot of the beers McLaughlin brews are experimental in nature. McLaughlin recently finished brewing his third batch of High Stupitidy, an imperial brown made with hemp seeds and bacon, for April 20 (4/20, get it?). He’s also continuously brewing single batches, testing them and tweaking the recipes. McLaughlin, who grew up in Lynnwood, is in search of a new space for his brewery. He said he wants to stay in north Everett, and is looking for a space that can house the brewery and a small taproom. — Aaron Swaney
Everett, 425-835-2337, www.justicebrewing.com
The brewery is located in an out-building behind a house at 2414 Chestnut St, Everett. Entrance is via the alley and parking is on the street. Visiting hours are between 1 to 4 p.m. Saturday and Sunday, and are by appointment only.
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Monroe, 360-794-4056, adamsnwbistro.com Connected to Adams Northwest Bistro & Brewery, Twin Rivers Brewing Co. was started by Tim Kovach in 1994, a year after he started the restaurant. In 2011, Adam Hoffman took over the restaurant and brought on Greg Boyer to help with the brewery. Twin Rivers beers, like its IPA, saison and stout, are at the restaurant and can be found at select bottleshops. Restaurant: 104 N Lewis St., Monroe; open 4 to 10 p.m. Tuesday through Saturday, 4 to 8:30 p.m. Sunday.
Triplehorn Brewing Co.
Twin Rivers Brewing Co.
Family Friendly. Bring your own food to enjoy with a pint. 1298746
River Time Brewing
September 2011 with plenty of attitude. The Woodinville brewery lives big and brews big, with four of its flagship beers at or surpassing 9 percent ABV. Look for its Landwink IPA in 22s in bottleshops soon. Taproom: 19510 144th Ave NE No. 6 Woodinville; open noon to 9 p.m. Monday through Sunday.
Snohomish, www.mtpilchuckbrewery.com Founders Jason Podoll and Tyler Hale started their brewery in August 2013 and pride themselves on brewing Northwest-style beers with ingredients grown here. Find its beers, like Pilchucker IPA and Mt. Pilchuck Brown Ale, on tap at The Hawthorne in Snohomish, Harry’s on Tye in Monroe and The Hop and Hound in Bothell. Taproom: No
open 11 a.m. to 9 p.m. Sunday through Thursday, 11 a.m. to 11 p.m. Friday and Saturday.
Mt. Pilchuck Brewery
The Daily Herald Friday, 04.24.2015 5
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6 Friday, 04.24.2015 The Daily Herald
The Hop and Hound brings craft beer to Bothell By Aaron Swaney
The Hop and Hound
Eric Schaffer wanted to open his bottleshop/taproom in downtown Bothell, but he’d heard bad things about the city’s attitude toward new businesses. Little did he know he’d not only open the business — The Hop and Hound opened in June 2014 — in downtown but that he’d work hand in hand with the city to start the Bothell Beer Fest and be appointed to one of the city’s committees. “I’d heard horror stories about working with the city of Bothell,” Schaffer said. “But they’ve been nothing but supportive of Hop and Hound.” Schaffer arrived in Bothell a little over a decade ago after his telecom business transferred him to the Northwest from the East Coast. He fell in love with the town and wanted to bring a craft beer shop to its downtown core.
Bothell, 425-486-2337, www.thehopandhound.com Come in for a pint in the beer garden or take a six-pack to go from this Bothell beer shop.
IAN TERRY / THE HERALD
Eric Schaffer, owner of The Hop and Hound craft beer shop in Bothell, pours a pint of beer.
Thus was born The Hop and Hound, which has 14 beers on tap and a diverse selection of craft beer in bottles. Schaffer, who was recently appointed to the city of Bothell’s Lodging Tax Advisory Committee, found a number of people friendly in the city, but none more so than
Peter Troedsson. The assistant city manager is a craft beer fan and had the idea to put together a beer fest in downtown Bothell. He asked for help from Schaffer, who organized the breweries, bands and food trucks. The inaugural event last October was a resounding
success, selling out the day before the festival. The Hop and Hound was the after party and Schaffer said there was a line out the door when they opened and a steady stream of beer drinkers for six hours. Schaffer and his wife, Lauren, work around the clock to keep The Hop and Hound flush with cold beer. Schaffer likes to put on tap smaller local breweries like Charging Hippo, Twin Rivers and Bellevue’s Geaux Brewing. “It’s nice to help expose new breweries,” Schaffer said. “We’re not saying this is the best stuff in the world, but rather this is new and check it out and see what you like and don’t like.”
WHERE ELSE TO BUY BEER Ale Spike Stanwood, 360-386-7650, alespike.com Chris and Lyna Pepper, which opened Ale Spike in January, 2014, stock 400 different bottles and 26 beers on tap — 27 if you know the secret tap. Come in and grab a bottle or sit down at the bar and order a pint.
Brews Almighty Everett, 425-252-2739, brewsalmighty.com Joe Kutz opened his beer shop in the heart of Everett to serve thirsty craft beer fans. With 16 rotating taps, Kutz tries to keep on a mix of hard-to-find beers and local ales.
Clearview Spirits & Wines Monroe, 360-863-3893, clearviewspiritsandwines.com The Monroe shop may be known more for its spirits selection, but don’t overlook its beer catalogue, with 24 rotating taps and a bottle selection in excess of 200.
Norm’s Market Lake Stevens, 425-334-4646, facebook.com/normsmarket Don’t let the mini-mart exterior fool you. Norm’s Market stocks more than 1,000 craft beers and pours 52 beers and ciders on tap for growler fills.
Special Brews Lynnwood, 425-741-7049, www.special-brews.com This bottleshop and bier cafe encourages beer fans to grab a pint and drink it while their shopping for a six pack. With more than 1,000 bottles and 16 beers on tap, Special Brews has something for everyone. — Aaron Swaney, Herald Writer
“For a quart of Ale is a dish for a king.”
Northwest Family Brewers Since 1996
~ William Shakespeare
1830 Bickford Ave. #111 • Snohomish, WA 98290 Under Providence Medical Clinic
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1205 Craftsman Way Everett
Six Gill IPA Ubergrippen Stout Kiteboarder Kolsch Style Ale Port Tac Porter Abseiling Away Double IPA Red Rye Returning Ale Montecristo Gold Belgian Style Ale Good As Silt American Wheat Black Sail Cascadian Dark Ale
The Daily Herald Friday, 04.24.2015 7
Talking beer with Adam Frantz, new head brewer at American Adam Frantz is the new head brewer at American Brewing Company in Edmonds, taking over the position after former head brewer Skip Madsen was let go. For the past three years, Frantz has worked as a cellarman and production brewer at Mac and Jack’s Brewery in Redmond. Herald writer Aaron Swaney recently chatted with Frantz after a long day in the brewery. Q: How was your experience at Mac and Jack’s? A: It was my first experience on the commercial side. That was my foot in the door. I worked my way up to swing shift brewer, which handles the most beer for them. Q: What is your background? A: I grew up on a small farm in Vermont. I have a degree in biology from the University of New Hampshire. While I was going to school I met my wife on an island off the coast of Maine. She’s from Washington, so I moved across country to be with her. We lived in California for six or seven years before selling all of our stuff and traveling the world in 2009. We traveled to 24 different countries in 13 months. Q: Did traveling the world and trying different beers change your brewing? A: We definitely experimented along the way. We had beer in Nepal brewed with millet that you drink warm through a straw. There wasn’t a lot of variation through the warmer
countries; all the beers are light lagers. We went to Egyptian spice markets and I collected Nubian spices and then picked up some coca leaves in Bolivia that are used to make cocaine. It’s a big part of local culture. They use it like chewing tobacco and certain aspects of it in energy drinks. It’s used to help with mountain sickness. Q: So I have to ask: Did you make a beer with it? A: I made a coca blonde. It’s not illegal. You can order coca tea. It wasn’t the best beer I ever made but it was definitely interesting. It was kind of a tea beer. Q: So would you describe yourself as an experimental brewer? A: I love the science of beer. I’m very driven by the science behind it. I’m not going to throw in a bunch of Captain Crunch. I get a basic idea in my mind and work through the process. … I’m really interested in developing a sour program here and increase our barrelaging program. I just threw a bunch of beer into some whiskey barrels.
Adam Frantz enjoys a beer in Vietnam. Frantz spent 13 months visiting 24 countries in 2009, drinking a number of unusual beers along the way.
I’m definitely interested in new ingredients but I like to work through the process. Striving to make a perfect process which can make a perfect beer. Q: Did you create any beers at Mac and Jack’s? A: A year before I left they opened up to a single-batch creation project. I created a brown ale for Mac and Jack’s that’s only available through the retail shop. It was their third best selling beer. It’s called the Brown Recluse. It wasn’t something I’d brewed before. What I wanted to do was tell a story so it’s a hybrid of two styles: an Eastern brown ale —for my East Coasts roots — combined with a California common. Q: How have your first
few weeks at American been? A: There’s been some highs and lows. I had to make some executive decisions right away so it was kind of a slam into reality. I’m the guy now that everyone turns to. It’s a big change for sure. It’s different. I had to get used to some new procedures. I’m looking forward to my first American beer, which will be a saison off one of my original recipes. Then I’ll take that and put it in some cabernet barrels to start our sour program. We’ll release that next year hopefully. Q: How is the system
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intention to put anybody out. I really saw the opportunity and went for it. I didn’t know Skip prior to this. I knew of him, so that is the unfortunate side of all this. I’m really happy to be here doing what I’m doing. I hope I can carry on some of his legacy and build my own at the same time. Q: What is your favorite style of beer to brew? A: I like farmhouse style in general. I like the history of it. There are a few places in the market that has some holes and that’s an opportunity. I think there are a lot of breweries that have the capabilities but aren’t willing to take the risk. Q: What about to drink? A: I really drink seasonally and what I’m researching at the time. I’m pulling all the farmhouse styles I can find, trying different sours and barrel-aged farmhouse stuff. I recently had a beer from a boutique brewery, Sainte Adairius in Capitola, California. They’re making really interesting sour beer and Belgianinspired farmhouse ales. As seasons change, I’ll drink dark stuff. Basically the color of the leaves decide the color of beer.
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different? A: American has a beautiful 30-barrel system. It’s a dream to work on; really intuitive system. It’s been quick and easy to jump on to. (Mac and Jack’s) has a 20-barrel system. They’re getting every ounce of beer out of that system. (Mac & Jack’s produced 45,000 barrels last year, while American produced 3,500.) Mac and Jack’s provided a great foundation for a new brewer. They’re very efficient in their process and their practices they put in place are good baseline practices. Q: Now that you’re a head brewer, what are you looking forward to most? A: I’m really looking forward to the flexibility I’ve been given to create my own recipes and set up the brewery how I want. I just sent water samples away and cultures to find out more about what we’re working with here. After the summer they’ll allow me to set up a lab. I’m excited to build it around my vision of what a brewery should be. Q: I know it’s a little uncomfortable, but what are your thoughts on taking over for Skip? A: It was never my
8 Friday, 04.24.2015 The Daily Herald
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5 non-IPAs to try right now
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Breweries here in the Northwest love IPAs. But what about the other styles? Here’s a look at five non-IPA beers that every good Snohomish County beer drinker should be familiar with:
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Big Bad Plaid Scotch, American Brewing Before Skip Madsen left American Brewing, he brewed one of his famous scotch ales for the Edmonds brewery. It’s no surprise the guy behind Pike’s Kilt Lifter and Bounday Bay’s Scotch Ale hit another home run in Big Bad Plaid Scotch. It pours a deep, mahogany brown, and has a nice malty bite and hop finish.
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Jalapeno Tripel 7, Scuttlebutt Brewing According to Scuttlebutt owner Phil Bannan Sr., the story goes that a fan in Maine really wanted some Jalapeno Tripel 7 for his girlfriend. The guy hired someone to fill four growlers with it and bring it across country to him. That’s love. This specialty beer is spicy and marries well with the delicate, tart tripel.
Amber’s Hot Friend, Skookum Brewing It’s a bit surprising that Skookum’s best selling beer isn’t Olde Tom, Brown & Hairy or Mammoth Jack, but this beer. It’s not surprising once you taste it, however. This West Coast-style ale is a great balance of malt and hop and is the perfect wingman ... er, woman.
Hefeweizen, Diamond Knot Brewing It’s hard to discuss this Mukilteo brewery without talking about its Industrial IPA, but don’t ignore this original beer. DK’s Hefeweizen is a true Bavarian-style unfiltered wheat beer and is refreshing with hints of banana and clove.
— Aaron Swaney, Herald Writer
White & Nerdy, Justice Brewing Brewed with pilsner malt, wheat, sweet orange peel, citra hops and traditional belgian yeast, this wit is hoppier than traditional Belgian wheat beers, but light in body, helping it win Best in Show at the Evergreen State Fair. PHOTO BY KEVIN CLARK / THE HERALD