Edmonds Bookshop

 

The Shop

Edmonds Bookshop is the quintessential booklover’s haven. Located in the heart of the picturesque North End waterfront community for which it’s named, the store boasts a comprehensive collection of books in an impressive array of genres and categories, all neatly presented on floor-to-ceiling shelves and stout bookcases perfect for browsing.

The Atmosphere

The cozy shop is a welcome respite from the hustle and bustle of the world. Its small size makes it easy to navigate, and shelf tags with handwritten notes from the staff offer personal recommendations for bestsellers and undiscovered gems. Warm, welcoming, and filled with brightly colored spines, Edmonds Bookshop is a place for relaxed literary discovery.

Key People

Mary Kay Sneeringer and David Brewster are the store’s fourth owners since its founding in 1972. The two met while working at the University Bookstore in Seattle, and never intended to run their own shop.

“However, fifteen years ago we noticed that the bookshop in our town was for sale,” said Sneeringer. “We decided to take the plunge against our better judgment, and we have been very pleasantly surprised at the many ways our lives have been enriched. The community and the fellow store owners have been very supportive.”

What You’ll Find

Edmonds Bookshop stocks plenty of fiction and non-fiction titles, including sci-fi and fantasy as well as art, design, and cookbooks. Tables at the front of the store display recent releases, while an extensive children’s section in the back has books for every age: board books for babies, bright and beautiful picture books, the latest chapter books, and a wide variety of young adult options.

“I buy what I think will sell,” Sneeringer said of the store’s offerings, but sometimes, she admitted, “there are books that I find funny, or beautiful, or important in some way that I just take a chance on and hope someone else will love, too.”

In addition to books, you’ll also find a vibrant customer base. Avid readers flock to Edmonds Bookshop—not a small feat for an independent bookstore in the age of online book behemoths.

“We are fortunate to live in an area of the country where people are aware of how their choices affect their community. We are still here because people choose to buy books from us,” said Sneeringer.

And, accordingly, her favorite part of running the store is being around people who love books and reading. The shop, she said, appeals to those who “are curious about their world. People who experience many lifetimes through the characters they read about. People who delight in the way an author says things. People who love language.”

Owner’s (Current) Favorite Book

With a wide assortment from which to choose, it was understandably difficult for Sneeringer to select her current favorite book. She settled on a newly released children’s picture book, The Uncorker of Ocean Bottles by Michelle Cuevas, which she said is quirky, sweet, and beautifully illustrated by Erin E. Stead.

 

Edmonds Bookshop
111 5th Ave. S., Edmonds
425.775.2789
edmondsbookshop.com

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Arista Wine Cellars

This time of year the crisp air is perfumed with the crackling of alder hearth fires and spiced with notes of cinnamon and pumpkin. The promise of unhurried dinners as we gorge ourselves with extra helpings and good conversation lures us indoors. And the perfect complement to any holiday dinner or winter gathering is, of course, a beautiful wine or bubbly libation.

So what will go with yams, cranberries, and green bean casserole? What about that ginger-pumpkin Yule log? I asked the professional wine connoisseurs at Arista Wine Cellars in Edmonds to give me the 4-1-1 on all things wine for the holiday season. Combined, the staff at Arista have over 140 years of wine drinking experience, and they conduct more than 50 tastings weekly. They’ve talked with wine makers about barrel regiments, worked intensively with distributers on what’s new, and they, well, just know the ins and outs of their wine.

“We are intimately involved in everything here,” said Roger Clayton, a fourteen-year veteran at Arista and the new owner, as of March 2016. “We know the wines personally because between the staff and I, we’ve tasted every one of them.”

The founders of Arista Wine Cellars, David and Ruth Arista, first opened up shop in downtown Edmonds 19 years ago.  They stocked the shelves with wine they knew North Enders would love and took an active role in the community sponsoring shows at the Edmonds Center for the Arts and serving on the Edmonds Downtown Alliance. Last March, David and Ruth passed the “corkscrew,” as they put it, to Clayton, who took over as owner and operator.  Arista continues to specializes in Northwest wine varieties as well as Clayton’s special love for Italian wines, but you’ll also find bottles from France, Germany, South America, and California. You can sample some of these special offerings during their public wine tastings on Thursdays and Saturdays.

Around the holidays you’ll find roughly 800 labels in store for plenty of choices, and you can count on their expert, firsthand advice. Clayton and the staff can guide you on optimal aeration, decanters, and glassware. Wondering whether a champagne will go with popcorn and a movie for a romantic evening in? (Hint: It does, and it’s one of Clayton’s favorite combos!).

As you prepare your holiday wine list or your next wine tasting party this season, here’s a quick 4-step tasting guide from Clayton, which is sure to put you “in-the-know” alongside sommeliers, or at least get you a touch closer.

 

Wine Tasting 101

  1. Open bottle and sniff. Smelling the cork and sniffing the bottle’s nose can help you determine if the wine is still good. Anything that smells like cement, wet cardboard, stinky feet, or nail polish remover has turned. Seems obvious, but better to sniff it out than taste feet, in my opinion.
  2. Pour and Swirl. The act of pouring the wine, especially into the right style of glass, can wake the wine up a bit. Swirling agitates the wine in order to reengage it with oxygen, which brings out flavors and aromas that have been left docile.
  3. Sip or Slurp. Slurping, like swirling, draws oxygen back into the wine and acts like a mini decanting. Sip a small amount of wine and push it over your palette for a full flavor profile. See what flavors you can pull out with every sip—apple, cinnamon, or baker’s chocolate perhaps?
  4. Spit. What?! As Clayton said, “It’s all fun and games until you’ve had to much.” If you are going to host a wine party, Clayton recommends sticking to a theme of wines and capping them at five before they all start blending together.

 

If you’re shopping for winning wines at Arista Wine Cellars, and you want to look like a fabulous host or the best dinner guest ever, here are Clayton’s top five picks for holiday dining.

Perfect Holiday Dinner Wine: Try a rosé as it won’t fight with the myriad of flavors happening on the table. Clayton recommends the Chateau de Pibarnon – Bandol Rosé ($35).

Party Hero: Chartogne-Taillet Champagne ($50). “You can’t go wrong with anything bubbles. In my book bubbles are an everyday thing,” said Clayton. So here’s to a party in your mouth everyday!

Best Bang for Your Buck: Luciano Sandrone Docetto d’Alba ($22) or Treveri Cellars Brut Blanc de Blancs ($16).

Works with Everything: Adami Prosecco di Valdobbiadene Garbel ($16). Prosecco can cut through the richness and fattiness of cheese during appetizers and yet be enjoyed right through dessert.

Worthwhile Splurge: 2007 Quilceda Creek Cabernet Sauvignon from the Columbia Valley ($225-$300). According to Clayton and his staff this is a near perfect wine. Rare and worth every penny, call Arista to order in advance.

 

Now get out there and be the party’s wine star! Bottoms up!

 

Arista Wine Cellars

320 5th Ave. S., Edmonds

425.771.7009

aristawines.com

Five Faves: Holiday Markets

  1. The Lights of Christmas

With more than one million lights on display, it is no wonder The Lights of Christmas is one of the most popular holiday festivals in the North End. Not only will you see more lights than you can imagine, but every weekend in December offers food, music, entertainment, and shopping. Warm Beach Camp, Stanwood, thelightsofchristmas.com

 

  1. Snohomish Holiday Market

There are few places as quaint as downtown Snohomish during the holidays. Take a day to enjoy the lovely Main Street decorations and visit the holiday market at Thomas Family Farm on November 19-20. Whether you’re there to meet Santa or taste delicious hard ciders, there is certainly something for the whole family. Thomas Family Farm, Snohomish, growwashington.biz

 

  1. Merrysville for the Holidays

Marysville knows how to put on a party to welcome the holiday season. The festivities begin with a classic holiday craft show on Saturday, December 3. Things really get going at 6:30 p.m. when the Electric Lights Parade begins and cars and floats decorated with holiday lights motor down State Avenue. Finally, the night culminates with the lighting of the Marysville water tower. Comeford Park, Marysville, marysvillewa.gov

 

 

  1. Arlington Handmade Holiday Indoor Gift Market

The Gleneagle Golf Club will be filled with pottery, art, gourmet food, beauty products, and, of course, holiday cheer for the Arlington Handmade Holiday Indoor Gift Market on Saturday, November 5. After you shop, be sure to stop by Arlington’s Hometown Holiday, which is held in conjunction with the gift market. Gleneagle Golf Club, Arlington, arlingtonwa.org

 

  1. Darrington Holiday Bazaar

Looking to give unique gifts to your loved ones this holiday season? Darrington’s Holiday Bazaar, held at the Cascade Senior Center November 11-12, is known for its wonderful selection of handcrafted gift baskets, festive ornaments, and even delicious baked goods! A handmade gift is like nothing else, so surprise your friends and family with something extra special this year. Cascade Senior Center, Darrington, discoverdarrington.com

Wonder Woman – Erin Monroe

September is Workforce Development Month, a time to honor workforce development professionals who support job seekers, local employers, and economic development in their communities. Here in Snohomish County, it was a busy month for wonder woman Erin Monroe, the chief executive officer of Workforce Snohomish.

In September, Workforce Snohomish was one of three organizations honored with the Change Maker Award at United Way’s Spirit of Snohomish County Breakfast for Trade UP— a youth apprenticeship program for exploring careers in the trades, which is the result of collaboration between Workforce Snohomish, Snohomish County Labor Council, and United Way. The award celebrates work toward breaking the cycle of poverty, and honored Trade UP for building partnerships between unions, companies, and organizations to help more than 100 students learn about wages, benefits, and career pathways and talk with industry professionals. Trainers from different fields visited with students and gave them the opportunity to experience firsthand skills like drilling into cement, operating a fire hose, and driving a large truck.

“We had four different events, which were way more hands-on than a traditional job fair, and kids loved it,” Monroe said. She traces the program’s origins back to an idea Mayor Leonard Kelley of Stanwood shared with her. “I said, ‘Let’s make this dream come true.’ I see so much value in Trade UP, because Workforce Snohomish is all about employment and helping people connect with family-wage jobs.”

Monroe joined Workforce Snohomish seven years ago as the organization’s finance director. She is a certified public accountant, holds a master’s degree in professional accountancy, and brought to the role experience gained through more than two decades of accounting and auditing work in both the private and public sectors. She was promoted to chief financial officer before being appointed CEO in 2014.

Workforce Snohomish, the non-profit organization formerly known as Workforce Development Council Snohomish County, oversees the county’s three WorkSource centers and oversees the implementation of federal funding from the Workforce Innovation and Opportunity Act (WIOA), which helps job seekers with training to help close skills gaps for local employers.

“I love working here, and I’m very passionate about helping people,” Monroe said. She and her staff work to empower people who have just been laid off or who face barriers to employment, including clients who are homeless, formerly incarcerated, differently abled, or veterans transitioning to the civilian workforce. There is a special rapid response program in place to assist workers impacted by major layoffs. Workforce Snohomish actively seeks funding from grant programs that aim to assist clients facing specific challenges.

Monroe’s work throughout the county has shown her the county’s resiliency and commitment to working together, particularly in the aftermath of disasters like the 2014 Oso mudslide. “I believe it takes a village to help someone,” she said. “I’m very collaborative, and I think that has helped us increase our partnerships throughout Snohomish County.”

In addition to partnering with employers, Workforce Snohomish has established partnerships with local schools and community colleges. A program called I-CATCH (Creating Access to Careers in Healthcare) has offices at Edmonds Community College and Everett Community College and offers wrap-around support and financial assistance to low-income individuals who seek a career in healthcare.

In addition to celebrating the Change Maker Award in September, Monroe’s team was cheered by receiving a grant from Chicago Cook Workforce Partnership to partner with Everett Community College to increase the economic mobility of workers in retail by developing a career pathway and Retail Management Certificate program, which culminates in an industry recognized credential.

These successes advance Workforce Snohomish’s mission as Monroe looks toward a successful 2017. “Our unemployment rate is low,” Monroe said, “so now is the time to be proactive in evaluating the workforce system in our county. Looking at the future, we ask, how do we continue to close skills gaps and work with employers to meet their needs and make sure Snohomish County residents can have secure employment in the future?”

With Monroe at the helm, Workforce Snohomish is poised for an innovative, collaborative year ahead.

Community Effort, Community Hub: Stanwood – Camano YMCA

The driving motto behind the YMCA is “for youth development, for healthy living, for social responsibility.” You can hear this motto on every phone call and see it on every webpage. For residents of Stanwood, however, this is no empty tagline. These words mark a promise, kept and fulfilled by the YMCA on September 3 with the opening of the new Stanwood-Camano YMCA.

Mary Bredereck, executive director of the new Stanwood-Camano YMCA facility, has been involved with the organization for 21 years. Over the course of her career, she said she has never seen so much support for a community project. Rather than the YMCA selecting the Stanwood area, the community approached the YMCA, in hopes that the organization might fill a hole left by the closing of their community pool.

“The community banded together to bring us here,” Bredereck said, adding that they raised over $17 million dollars to fund the facility.

In addition to filling the gaps left by the pool, the YMCA will meet other needs in the community as well. According to the YMCA website, most youth spend their after-school hours “in community parking lots and unsupervised parks, often making unsafe choices, which include the use of drugs and alcohol.” The YMCA will provide a hub for these children and teens to flock to, providing what Bredereck called “positive” activities. Amongst the many activities planned for the facility are teen late nights.

Additionally, the YMCA hopes to provide services to the elderly, who often lack a community hub for themselves. According to the YMCA website, 50 percent of Camano Island and 30 percent of Stanwood’s population are over the age of 50. This multi-generational appeal is part of what makes the facility so unique, Bredereck said.

While the YMCA has a clear idea of the needs they can meet in the community through their initial programming, they are continuing to explore what other services they can offer. The YMCA will conduct focus groups with all of their target communities, including teens, families and senior citizens. In addition to focus groups, the YMCA has met with community leaders and aims to learn from the committed, involved, and supportive community.

So far, the YMCA has determined there is a need for before and after-school childcare as well.

All of these efforts have created a site-specific facility that has yet to have a slow moment. The new community hub is always busy, Bredereck said, occupied by people and families of all ages.

The changes within the Snohomish County YMCA system won’t be stopping with the Stanwood-Camano facility, however. The next project will be to move the flagship Everett facility, Bredereck said. The new location will be near the Everett Golf and Country Club.

7213 267th St NW, Stanwood
ymca-snoco.org

ymca1

Nutty’s Junkyard Grill

Hand formed burgers hot off the grill, fresh cut fries, and old-fashioned hand dipped milkshakes are served up in style at Nutty’s Junkyard Grill in Arlington. Modeled after an old-school service station, this counter-serve burger joint delivers tasty food with a side of nostalgia.

Enter through the door plastered with street signs and you’ll be transported to a wonderland of vintage garage decor inside—license plates, hubcaps, gas station signs, trucker hats, antique bicycles, a Route 66 sign, a telephone booth, and gas pumps.

In the corner near the door, a pallet is loaded with sacks of russet potatoes from Oregon’s Elk Horn River Farms, soon to be thick cut and fried and served in paper baskets befitting a diner. An old Ford truck is loaded down with boxes of ginger beer and root beer. The truck bed is topped with stainless steel and surrounded with retro diner stools, making it a community table of sorts around which customers enjoy their burgers and fries served up on cafeteria trays lined with blue and white checked paper.

Even on the dreariest day, daylight pours in through a wall of three glass garage doors and customers form a line in front of the counter to place their orders.  Written in chalk above the counter, the burger menu features ⅓-pound beef patties with ten burger specials. Other entrees include fish and chips, a reuben sandwich, a chicken burger, and chicken club. Above the chalkboard, a neon sign glows in orange and green tubing formed into Nutty’s Junkyard Grill’s logo. Above a clock at the center of the sign declares it “Burger Time.”

When I visited, I ordered the Big Block burger, onion rings, and a strawberry milkshake with whipped cream. When my name was called, I picked up my tray and headed back to my seat. The burger was tasty with hickory bacon cooked just right (not too crispy, not too chewy), the classic taste of cheddar, a kick of red onions, pickles, and a flavorful housemade special sauce. The onion rings were fried and crispy, but strangely light to the taste. The housemade dipping sauce was slightly smoky and seemed to be a mayonnaise base with barbecue sauce. The strawberry shake was thick, creamy, and the strawberry flavor was fresh not cloyingly sweet.

While the menu is heavy on fried and grilled items, this is a burger joint that knows its sweet spot and delivers. The proof is in the parking lot, where it can be tough to find a spot. Bottom line: if you’re hankering for a burger and fries, Nutty’s Junkyard Grill is sure to satisfy.

 

Nutty’s Junkyard Grill

6717 204th St. NE, Arlington

360.403.7538

History, Brews, and Food at the Diamond Knot Brewpub @ MLT

In Mountlake Terrace there is a strip mall best described as a foodie’s paradise. There’s Snohomish Pie Company, Romio’s Pizza, Double DD Meats, and, in the corner, the Diamond Knot Brewpub@MLT, which opened in 2014 after the 9,800-square-foot retail location underwent extensive renovations. The Brewpub features a 10-barrel brewery, a timber bar top reclaimed from a shipwreck, and signature burgers and pizza.

Diamond Knot began in 1994 as a home brewing hobby for owners Bob Maphet and the late Brian Sollenberger, and has since grown to include two restaurants, a taproom, and three breweries, which brew more than 7,000 barrels a year. Diamond Knot uses mostly domestic malts and hops, with a few varieties coming from Canada, and now distributes its beer in 12 states, as well as Canada and Japan.

Sherry Jennings of Diamond Knot Brewery explained how Maphet and Sollenberger began their brewing journey, “People in the industry were just being naysayers,” she said. “You’re too small; this is too hoppy.” The too hoppy beer? IPA. It’s Diamond Knot’s signature brew to the point that Maphet and Sollenberger set the standard for Northwest IPAs. The naysayers? The brewers had an answer for them, too.

Diamond Knot is named for a sunken ship. In 1947 there was a world food shortage problem. Some entrepreneurial individuals realized they could ship canned Alaskan salmon down the West Coast to populated cities like Seattle. Seven million cans of salmon, one hundred thousand gallons of fish oil, and a car were loaded onto the Diamond Knot cargo ship and sent south toward Washington. Heavy fog cloaked visibility. Six miles west of Port Angeles, the freighter Fenn Victory t-boned the Diamond Knot, sinking cargo ship and more than $4 million worth of goods.

After the ship sunk with all its precious cargo on board, Firemen’s Fund Insurance Company looked to recover the critical food supply. Salvagers engineered a vacuum system that could suck up the canned goods. The hard-working crews worked around the clock for two months to bring up all the food from the Diamond Knot. The containers were then unpacked, inspected, and repackaged if deemed safe for consumption. It was slow but steady work with plenty of obstacles and doubters, but the salvage team succeeded.

Maphet and Sollenberger, who were both trained divers, took inspiration from the shipwreck’s salvaged goods and were committed to the same kind of slow and steady progress in their pursuit to brew outstanding beer and educate the public about craft brewing, thus Diamond Knot Brewery became the only appropriate name for their endeavor.

At the Brewpub@MLT you can expect to find a rotating brew menu, with a few exceptions. On tap, there is always a Flagship IPA and an Industrial IPA, which is an imperial beer that packs a heavier punch than a session IPA. You’ll also find a Brown, a Hefeweizen, and a Porter. Winter Seasonals right now are the Ho-Ho, an Industrial IPA, and the Storm Surge, a light-bodied dark ale. There are also two Nitro handles, and nonalcoholic options, including the DK Root Beer, a rich drink with hints of toasted caramel.

The food menu covers tasty all-American fare. Most dishes are ideal for sharing and all complement their brews. Looking for something to try? Go for anything off the Hot Rock. Diamond Knot’s specialty was born out of the alehouse’s tiny kitchen. The Hot Rock is a special rock heated to 752 degrees Fahrenheit. It’s brought tableside where guests can cook their own meals. It’s a one-of-a-kind experience that offers you the opportunity to grill your food just how you like it and offers a little extra crisp, if that’s what you’re after.

In addition to great beer and food, Diamond Knot strives to create a lively, beer-drinking experience. They believe education is one way for guests to fully appreciate the beer making process. You’ll find plenty of information on their website for home brewers and other local breweries. They try to support the entire industry by giving advice and pointing people in the right direction. Some people may be confused with the Diamond Knot’s promotion of other brewers, but Sherry explained it’s more of a friendly competition and large support network. She said, “If anything it pushes us to be more creative.”

If you’re looking to learn a thing or two about beer stop by on one of the Diamond Knot’s educational nights. They host a cask night where guests sample beers fermented in casks along with adjuncts, or flavorings. This was the traditional way of fermenting before CO2 tanks became popular. Cask beer tastes a bit different from CO2 fermented beer: it’s a truer beer flavor.

The WA Beer Night shines the spotlight on fellow brewers. It’s about sharing an enjoyment and passion for beer making at all levels. Sherry said “We think it’s fun to give a brewer another fan base.”

There’s also Trivia Night and Monday is Paint Night where an artist walks guests through painting a picture.

The Brewpub@MLT is really an ideal place for beer fans of all backgrounds to congregate, learn something, and have some fun with a beer in hand.

5602 232nd St. SW, Mountlake Terrace
425.355.4488
diamondknot.com

 

 

The Mixing Tin – Epulo Bistro’s Apple Pie

Ingredients: Dry County Small Batch Apple Pie Liquor, Fresh Lemon and Orange Juice, Maple Syrup, All Spice | $10

 

This time of year it’s hard to resist the enticements of Edmonds’ Epulo Bistro on a cold, wet evening. Bright warmth radiates from the bistro’s windows, drawing in passersby in hooded jackets, shoulders hunched against the wind and rain. Should you decide to stop in to treat yourself after a long workday or to warm up after a Saturday spent shopping for holiday gifts, we recommend sampling the Apple Pie — the drink, not the dessert, that is. Made with a base of brandy, the cocktail serves up fresh-picked apple flavor, brightened by the lemon and orange juices, sweetened by maple syrup, and rounded out by the popular baking spice, allspice. One of the signature cocktails from Bar Manager Dave Dyck’s menu, the Epulo Bistro’s Apple Pie

Apple Pie features Dry County Small Batch Apple Pie Liquor, made locally in Marysville. Dry County owners and distillers Howard and Jennifer Johnston have earned awards from Sip magazine and the Beverage Tasting Institute for their Apple Pie liquor, which features butter, crust, and red apple notes for full effect.

Located just off the roundabout at the heart of downtown Edmonds, Epulo Bistro serves Mediterranean inspired small plates, wood fired pizza, and entrees. The atmosphere is modern but cozy, with warm, dim light and candlelit tables and deep, cushioned booths, making it the perfect place to enjoy happy hour or a nightcap

McMenamins Anderson School Celebrates its One-Year Anniversary

When McMenamins Anderson School in Bothell opened one year ago, it earned bragging rights as the largest McMenamins property in Washington State.

Known for its pubs, breweries, and historic hotels, McMenamins restores historic buildings—often working closely with local historical societies and fine artists to tell the story of a place—and transforms them into lively destinations the whole family can enjoy. At five acres and 90,000 square feet, the Anderson School property’s four buildings house a 72-room boutique hotel, three restaurants, two small bars, a brewery, a movie theater, and an indoor saltwater swimming pool.

The Anderson School is an Art Deco building constructed in 1931 that originally served as Bothell Junior High. Today, guests can “sleep in class and drink in woodshop.”

Classrooms are now hotel rooms; the principal’s office is now a hotel bar; the indoor swimming pool is now a tropical, South Seas-inspired saltwater pool with a lagoon bar; the old gymnasium is a hall for concerts, weddings, and other events; and the woodworking shop is a 10-barrel copper kettle brewery and pub. The three ancillary buildings, which originally served as the gymnasium, woodworking shop, and other multi-purpose educational spaces, form a sort of quad at the heart of the property, which is furnished with iron fire pits, patio tables, and glass-blown lanterns.

Panels, murals, paintings, and stories located throughout the hotel tell the history of Bothell. Each hotel room is named for local legends, including former schoolteachers and administrators; pioneers, settlers, and, historical figures from Bothell’s storied past; accomplished alumni in the arts and scientists; and even celebrities, like Room 101, named for Chris Walla, co-founder of Death Cab for Cutie, and Room 307, named for Roger Fisher and Steve Fossen of Heart.

Last month, McMenamins Anderson School celebrated its one-year anniversary with the release of a special anniversary brew, the Class of 2016 Wheatwine, which is an American Strong Ale. Similar to a barleywine, the beer features a rich 10% ABV body, and flavors of toffee, vanilla, coffee, brown sugar, and banana. A two-day anniversary celebration included live music by Hot Damn! Brass Band, Massy Ferguson, and The Rusty Neils, as well as a Brewers First Birthday Dinner and other activities.

If you haven’t stopped in yet at the Tavern on the Square for dinner or The Woodshop Brewery and Pub for a beer, what are you waiting for? Better yet, consider booking a staycation. A weekend at McMenamins Anderson School is just the thing to beat the winter blues.

 

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Bob Goodwin

The role of a producer can be a strange one. You begin, as R.W. “Bob” Goodwin did, in the mailroom. You work your way up. You look back at each rung, and see that you have created a ladder that leads into clouds. You keep climbing until you’ve reached some vague sense of the top. But for Goodwin, that linear progression toward some Hollywood Vallhalla wasn’t in those clouds at the top rung — Bellingham was. Goodwin had produced Inside Moves, written by Barry Levinson and directed by Richard Donner. He had produced Star Trek: Phase II. He had also produced a lovely madefor-television movie called The Girl Who Spelled Freedom about a Cambodian refugee in the 1970s who went from knowing zero English to winning the national spelling bee. That was Goodwin’s first shoot in Vancouver, where he saw a lot of possibility for filmmakers long before Vancouver became Hollywood North.

With The X-Files recent revival series, it’s hard not to think of our local connection to the groundbreaking show — Goodwin is best known for producing, directing, and writing for the show. But it was hardly a sure bet for him. Goodwin left the smog and glamour of Los Angeles for Bellingham in 1993. He and his wife, actress Sheila Larken (who played Mulder’s mother on The X-Files, settled here and have grown deep roots in our area ever since.

At the time, their move seemed pretty eccentric to their Hollywood connections. “I had told everyone we were leaving L.A., and everyone — my agent, my lawyer, my friends — thought I’d never work again.” Shortly after his move north, he and Larken were on vacation in London when he got the call from Fox about a new series. He couldn’t refuse. He crafted a very specific aesthetic for the show, with inspiration from the painter Caravaggio, whose painting The Calling of Saint Matthew is the driving aesthetic force behind the unique look of The X-Files. And it was Goodwin’s. “That painting is what I showed the cast, the production designer, the cinematographer, everyone.” The first season was rough. “We had a different director for each episode, and I had to follow them, re-shoot what they messed up and shoot what they missed.” It was an exhausting first season, but Goodwin stuck with the show, and with his vision. “It’s like doing a major movie every eight days.”

When outlining the recipe for the success that The X-Files followed, Goodwin points to one underlying theme: talent. He is proud of the great actors, great directors, and a great script with a talented, energetic writer attached to it that created The X-Files world. Chris Carter and Goodwin interacted well, despite what sounds like some pretty heavy tension — Chris Carter would dream up wild scenarios involving large equipment like nuclear submarines or trains, and Goodwin would have to make it happen without being able to rely on special effects. The crew built everything, from box cars to submarines. “A director was in the script room one time, and he asked Chris, ‘But how are you going to do that in three days?’ Chris answered, ‘Oh, don’t worry. Bob will figure it out.’” Only once did Goodwin have to say no to Carter’s wild vision. The two worked well together, and though Goodwin doesn’t miss the stress of running multiple film crews and puzzling through how to make a submarine break through a polar ice cap, he does miss the people. “I miss the camaraderie of working with everyone.”

After he left The X-Files, he took an offer from his friend Jim Swift to direct Alien Trespass. Swift is the owner of Acme Farms, Rocket Donuts, and Fat Pie Pizza. A fun throwback to sci-fi B movies, Alien Trespass stars Jenni Baird, who has worked in film and television, and Erick McCormack of Will & Grace fame. “I told Jim that people were going to laugh. He said that was okay, so I agreed to do it with him.” But that appears to be Goodwin’s last big cinematic venture. “I never say never,” he said. “But yeah, it’s too stressful.”

Through The X-Files and all the work he’s done since 1993, Goodwin has also worked hard for the community. He has taught filmmaking and television production at Western Washington University. He served as the executive director of the Northwest Discovery Project, which was founded in 1992 to create and promote educational opportunities in the area of environmental stewardship. The centerpiece of their mission was the TerrAquarium, a high-concept facility that would give the public access to marine life, both actual and virtual. The giant Orca Auditorium would be a massive virtual display that would immerse visitors in Orca habitat. He is currently on the board of the Bellingham Festival of Music. He is particularly proud of the Festival, and the quality of the musicians that it attracts every year. “Sheila and I have been going since it started in 1993. The first time we went, we couldn’t believe it. Our jaws dropped.” The key ingredient, again, is talent. “Michael Palmer is just so talented, and his orchestra is the cream of the crop. There isn’t a weak link in the group.” His dream is to market the Bellingham Festival of Music to a national — or even international — audience. “We want to build it and create it as a destination event.” Whatever becomes of it, with Goodwin on the team, it’s sure to succeed. He’s brilliant at taking the raw materials and scattered pieces and building something lasting and meaningful.

 

 

Brewed in Snohomish County

Humans first brewed beer many thousands of years ago.
More recently, the last decade has seen dozens of craft
breweries open in Snohomish County. Eric Radovich,
executive director of the Washington Beer Commission,
said that statewide the rate of new brewery openings is
approaching one per week. “It’s the craft beer revolution,”
he said, “I don’t know how else to describe it. And we’re
still not anywhere close to reaching market saturation.” In
all, there are currently about 30 craft breweries in
Snohomish County, with several more in the works. Here’s
your guide to the North End’s breweries and taprooms,
from craft brewing pioneers Diamond Knot and Scuttlebutt
to backyard nanobreweries like Foggy Noggin.

Arlington

Angel’s Tap House Brewery
The first tribe-owned brewery in Washington State,
Angel’s Tap House Brewery is owned by the
Stillaguamish Tribe and located at the Angel of the
Winds Casino Hotel. Frank Ellis, formerly of Ellis
Island Casino & Brewery, is head brewer. In addition
to eight beers, menu offerings include artisan pizzas
and smoked meats.
3438 Stoluckquamish Lane, Arlington
360.474.9740 | angelofthewinds.com

Whiskey Ridge Brewing
Francine Hatley gave her husband, Jack, a home brewing kit
for Christmas ten years ago, and eventually the hobby grew
into a business. The Hatleys opened Whiskey Ridge in
Darrington’s former town hall before moving to Arlington
in March 2015 hoping to attract a steadier stream of
customers during the winter months. You can expect to
find six brews on tap, with a rotation of two seasonal
beers from local craft breweries.
116 E. 5th St., Arlington | 360.913.0425
whiskeyridgebrewing.com

Skookum Brewery
From the patio of Skookum Brewery, you can watch planes
touching down and taking off at the Arlington Municipal
Airport. For owners Ron and Jackie Walcher the success
and subsequent expansion of their brewery is a
pleasant surprise.

An avid home brewer, Ron talked often about opening a
brewery, but it was Jackie who finally contacted the
liquor control board for the paperwork to get things
started. It took about two years to get their 10-barrel
operation up and running, but soon they were brewing on
their property. Housed in a beautiful lodge-style barn in
a rural setting, Skookum gained quite a following and
eventually outgrew the space, prompting the move to its
current location, with a spacious taproom, patio, and
brewhouse of stainless steel tanks and wood barrels.

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Skookum will celebrate its ten-year anniversary in January,
and is expecting to produce 1,800 barrels by year’s end, up
about 40 percent from last year. Head brewer Hollis Wood
joined the team in 2011, and hired Phil Green about a year ago.

“This is absolutely nothing that could have planned for,” Jackie said. “We can’t believe it’s been ten years. That’s crazy.”

You can expect to find twelve beers on tap. Amber’s Hot
Friend (5.2% ABV) is one of the brewery’s most popular, and
you’ll find it on shelves throughout Snohomish County. Also
popular is the flagship IPA, Jackass IPA (7% ABV). When you
visit, be sure to ask about the single hop brews that will help
you taste the difference that hops varietals make. A robust
barrel program includes 16 wine barrels from Quilceda Creek
Vintners and several 12-year bourbon barrels from Elijah Craig.

Jackie said it’s hard to choose a favorite, but right now she’s
enjoying the Cameo Saison, a beautiful Farmhouse style ale
brewed with hibiscus flowers. Ingredients are sourced largely
in state, with up to 90 percent of grains grown in Washington.

With a full menu and plenty of space to enjoy sunshine and
delicious beer, this is one brewery you will want to return
to again and again.
17925 59th Ave. NE, Arlington
360.403.7094 | skookumbrewery.com

Mill Creek

McMenamins
Brothers Mike and Brian McMenamin opened the first post-Prohibition brewpub in Oregon State in the 1970s and the rest is history. Now a veritable empire of hotels, wineries, and breweries, Mill Creek is home to the brand’s northernmost location. Here, you’ll find a full menu of tasty entrees and starters, including tater tots, as well as handcrafted ales made by head brewer C.P. Fulton served up from a distinctive copper bar.
13300 Bothell-Everett Hwy., #304, Mill Creek
425.316.0520 | mcmenamins.com

Lynnwood

Big E Ales
Brian Ellersick of Big E Ales has been serving up porters, stouts, and strong ales since 2005. A new canning machine means you can take home your favorites, including the kid-friendly Big E Root Beer. Visit the brewpub to order a meal from the full-service kitchen and try the award-winning Blackberry Ale (7.2% ABV).
5030 208th St. SW, Suite A., Lynnwood
425.672.7051 | bigeales.com

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Everett

Justice Brewing
Brewer and owner Nate McLaughlin opened this Belgian style brewery after doing much of the construction work himself, building keg stands by hand and welding equipment modification. Try the Butterfinger Brown (8.2%), with 12 pounds of candy per BBL of beer, the popular White & Nerdy (6%), or the Didactic (8% ABV), a wild brown sour barrel aged in Westland Distilling whiskey barrels.
2414 Chestnut St., Everett | 425.835.2337 justicebrewing.com

Lazy Boy Brewing
Lazy Boy Brewing celebrated its ten-year anniversary this year. To celebrate, owner and head brewer Shawn Loring announced a new beer to be released each month. Look for a Fresh Hop in September, Imperial Scotch Rye in October, Imperial Russian Milk Stout in November, and Barleywine in December, and don’t miss the taproom’s robust trivia scene.
715 100th St. SE, Suite A-1, Everett
425.423.7700 | lazyboybrewing.com

Middleton Brewing
Geoff Middleton prides himself on the ingredients for his handcrafted ales. You won’t find extract for flavoring his ales. For example, the cream-style strawberry wheat beer is a labor-intensive brew requiring 36 pounds of real strawberries per barrel. A pale ale, the Mierda Fuego (5% ABV) took home the gold in the Chili Pepper Beer category of the 2016 Washington Brewers Festival. Its spicy flavor is rounded out by the addition of green bell peppers and cilantro.
607 SE Everett Mall Way, Ste. 27-A, Everett | 425.280.9178 | middletonbrewing.net

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At Large Brewing Company
New to Everett but not new to Snohomish County, At Large recently grew from a nanobrewery in Jim Weisweaver and Karen Larsen’s garage in Marysville to a 4,000-square-foot space at California Street and Marine View Drive. The menu of beers currently on tap includes a guide to color, bitterness (IBU), and strength (ABV). “Most wanted” beers include accomplices Bonnie (4.8% ABV), a session IPA, and Clyde (6.9%), a classic Northwest IPA.
2730 W. Marine View Drive, Everett425.324.0039 | atlargebrewing.com

Crucible Brewing Company
Childhood friends Shawn Dowling and Dick Mergens opened Crucible Brewing after home brewing together for years. Mergens learned the trade at Mac & Jack’s, Hi-Fi Brewing, and Redhook, where he won the Glen Hay Falconer scholarship to attend the Siebel Institute’s World Brewing Academy. Try the silver-medal winning Tryannasour Razz (4.5% ABV), a raspberry kettle sour which took home hardware in the Specialty and Historical Beer division of the 2016 Washington Brewers Festival.
909 SE Everett Mall Way, Ste. D440, Everett
425.374.7293 | cruciblebrewing.com

Scuttlebutt Brewing Company
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Scuttlebutt Brewing Company is one of Snohomish County’s founding craft breweries. Phil and Cynthia “Scuttle” Bannan celebrated the family pub and brewery’s twentieth anniversary in July and expect to produce 9,000 barrels this year, making it the county’s largest craft brewery in terms of production.

For customers interested in Scuttlebutt Brewing Company’s origin story, the menu at Scuttlebutt’s family pub in Everett’s Waterfront Place offers several definitions of “scuttlebutt.”A nautical term for the drinking barrel on an old sailing ship, it came to mean the gossip that happens around the water cooler, so to speak.

When Phil’s wife Cynthia was born, she was the talk of the naval station. Her father sent around a birth announcement saying, “Scuttlebutt has arrived.” And the nickname stuck. Until her thirteenth birthday that is, when Cynthia demanded a change. The final syllable dropped and she became known as Scuttle, a name that’s stuck. “Her name is Cynthia, but nobody calls her that. I met her fifty-three years ago or so, and she was introduced to me as Scuttle,” Phil Bannan, Sr., said. “If you said to her, ‘Hey Cynthia,’ she wouldn’t even turn around.”
Restaurant: 1205 Craftsman Way, Everett
Brewery: 3310 Cedar Street, Everett
425.257.9316 | scuttlebuttbrewing.com

Monroe

Adam’s Northwest Bistro & Brewery
Owner and chef Adam Hoffman cooks up delicious, upscale food at Adam’s Northwest Bistro & Brewery, and pairs it with fresh brews made next door at Twin Rivers, the brewery he acquired with the restaurant in 2011. The Twin Rivers Brewing tasting room features live music, games, and tasty food from the bistro menu.
104 N. Lewis St., Monroe
360.794.4056 | adamsnwbistro.com

Circle 7 Brew Works
Circle 7 is one of the newest breweries to open in Monroe. Be sure to order the Lucky 7 Irish Red (5% ABV) at the Route 2 Taproom and Grazing Place in Monroe.
circle7brewing.com

Dreadnought Brewing
Located in view of Lake Tye Park, Dreadnought Brewing is owned and operated by veterans. Owner Steve Huskey served 15 years with the army, and his wife, Anne, served 10. Several other co-owners have served in other branches of the United States Armed Forces as well. Dreadnought celebrated its one-year anniversary this summer. Misery Whip (9.2% ABV), a collaboration with brewer Ray Pitts of Old Rock Brewery, a Duvall brewery that closed due to flood damage, won a gold medal at the Washington Brewers Festival for Scotch ales.
16726 146th St. SE, Suite 153, Monroe360.863.2479 | dreadnoughtbrewing.com

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Index

Mt. Index Brewery and Distillery
Make this rustic Sky Valley brewery your go-to watering hole while you’re adventuring in the Cascades. Mt. Index looms large over this brewery and distillery located just 8 miles north of Gold Bar. Recent brews have included a Blueberry Abbey Ale, Chocolate Mint Stout, and Blueberry/Pineapple Sour.
49315 State Rt. 2, Index | 360.793.6584

Edmonds

American Brewing Company
American Brewing Company made headlines when it went public on the Over-The-Counter Bulletin Board (OTCBB) in 2014, and made headlines again when it was acquired by Tacoma’s Pacific Brewing and Malting earlier this year. The brewery’s brand remains in tact as does the Edmonds tasting room known as the Breakaway Room in honor of the Breakway IPA.
180 W. Dayton St., Warehouse 102, Edmonds
425.774.1717 | americanbrewing.com

Gallaghers’ Where-U-Brew
Try your hand at brewing without the expense of purchasing all the bulk ingredients and equipment upfront. Choose from 50 recipes, labeled for the popular beers they taste “kinda sorta like,” and brew your own batch in just hours using professional ingredients and equipment. Owners Tom & Marcie Kretzler and their staff are ready to assist and offer advice. Return in two weeks to bottle and take home about 130 12-oz. bottles of your handcrafted beer. While you work, sip on one of seven fresh brews on tap, made by the crew at Gallaghers’.
180 W. Dayton St., Ste. 105, Edmonds
425.776.4209 | whereubrew.com

Salish Sea Brewing Company
A map of the Salish Sea graces one wall of the beautifully appointed Salish Sea Brewing Company taproom in downtown Edmonds. Last year the brewery expanded into adjacent retail space, offering up even more room for customers to enjoy handcrafted, drinkable ales. Try the Dry Anchor IPA (6.7% ABV) or the Expansion Amber (5.2%), brewed on the day construction began for the expansion.
518 Dayton St., Ste. 104, Edmonds
425.582.8474 |salishbrewing.com

Brewer Spotlight: Drew Cluley

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With craft brewing veteran Drew Cluley at the helm, the beer program at John Howie’s Beardslee Public House hit the ground running when it opened in August 2015.

An award-winning master brewer, Cluley joined the Beardslee Public House team in time to weigh in on the design and development of the 10-barrel brew house. He brought with him experience gained at Pyramid Brewing Company and as head brewer at both Big Time Brewing and Pike Brewing Company. Cluley is joined by Paige Zahnle, an assistant brewer and one of just 25 certified cicerones in the Seattle area.

“I think there are a lot of brewers out there who are home brewers and jump on the brewing bandwagon, sometimes opening breweries before they’re ready,” Cluley said. “I brought a level of expertise to the project that, when paired with John Howie’s skills, was a match made in heaven.”

The food and drink pairings at Beardslee Public House are indeed heavenly. The menu is designed to complement the beer. Many of the housemade, from-scratch dishes are infused with beer or brewing ingredients. And the 12 beers on tap are quality.

Already Beardslee has garnered acclaim, taking home a silver medal in the American-Style Stouts category at the 2016 Washington Beer Awards for its Sidewinder Stout. This year Beardslee is on target to have brewed 1,600 barrels, and is opening 40 tap handles at Century Link.

When I spoke with Cluley, he had recently brewed a cherry sour, which was a kettle-soured beer with a beautiful red color and a light, refreshing taste with some tartness. The cherry sour was brewed with organic cherries from Yakima.

“I think fresh, local ingredients are so important, and beer should be consumed as fresh as possible,” Cluley said. “That’s one of the wonderful aspects of being only a 10-barrel brew pub—our batches last only about 30 days, so the flavors are always fresh.”

Be sure to ask about the rotating selection of limited quantity cask conditioned brews when you visit, and try the flagship beers named for Bothell’s history and the logging industry, like the Beaver Bait Blonde, the Greenleaf IPA, and the Old Growth Barley Wine.
Beardslee Public House
19116 Beardslee Blvd., Bothell
425.286.1001 | beardsleeph.com

Bothell

Foggy Noggin Brewing
A visit to Foggy Noggin Brewing feels like stopping in at a friend’s house to toss back a cold one in the garage. That’s if your friend happens to brew malty, delicious, authentic English ales. And that’s a big if. Fortunately, owner and brewer Jim Jamison is up to the task.

From his backyard nanobrewery, housed in a small shed built to satisfy commercial building standards, Jamison brews a variety of distinctive English style beers, which he serves up from the tasting room in his garage. Ninety percent of the ingredients are sourced from England, which increases the cost of goods by about 25 percent, but the result is well worth it.

A longtime passion for beer fuels Jamison’s nanobrewery. Long before he married and moved to Bothell, Jamison spent several years attempting to taste every beer imported to the state of Oregon. He kept a printed list, a menu from one of his favorite bars, which stocked at least 1,200 different bottles, crossing each label off as he tried them. And after tasting beers from around the world, which was an education in itself, it was the British beers that really captured his attention.

He started home brewing in 1992, after his wife, Kim Jamison, bought a kit for him. Jamison said, “I made nothing but bad beers for about the first couple of years.”

Two years later he started writing tasting notes and brewery reviews and launched the Northwest Brew News (NWBN), a hobby publication that eventually grew to 15,000 subscribers. He dialed in his recipe for an English bitter in 1995, which he named Bit O’ Beaver, and today you can always find it on tap at Foggy Noggin.

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When the Jamisons’ youngest child turned twenty-one Jim and Kim decided to start the nanobrewery. From their initial decision, it took two years to complete the paperwork and licensing process. Foggy Noggin officially opened its doors in March 2010, and promptly sold out of beer that day. At first, the tasting room was open once a month. Now, the tasting room is open most weekends with up to ten beers on tap. Regulars know to check Foggy Noggin’s Facebook page for updates on hours and brews.

On a recent visit, we sampled the House Ale Batch #19, made in a Hungarian oak barrel with perpetual yeast. Every batch of the House Ale is slightly different and takes on the house’s wild yeast character. It was excellent.

It’s not unusual to see neighbors walking up the gravel driveway with empty growlers, and they report that nearby homeowners have seen their homes increase in value as a result of the nearby entertainment within walking distance. Expect to see a brewery dog, and wild rabbits in the backyard if you’re invited back for a tour.

At Foggy Noggin, you’ll find one-of-a-kind English ales in a one-of-a-kind tasting room that’s sure to have you saying, “I want my Fn beers.”
22329 53rd Ave SE, Bothell
206.553.9223 | foggynogginbrewing.com

Mukilteo

Diamond Knot Craft Brewing
Diamond Knot Craft Brewing is a pioneer of Snohomish County’s microbrewing industry. First brewed in 1994, Diamond Knot’s flagship India Pale Ale helped introduce local palates to the pleasures of a well-balanced, hop-forward IPA.

“There were a lot of naysayers at the time, because there weren’t really any Northwest IPAs on the market,” said Sherry Jennings, director of communications. “We were the ones that created the standard for the Northwest IPA, and that’s something we’re very proud of. People tell us it was our IPA that made them want to start brewing.”

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Twenty-two years later what started as a side project of two Boeing employees has grown to a 120-employee operation with three brewing locations expected to produce a total of 7,500 barrels this year.

Founders Bob Maphet and Brian Sollenberger met through a Boeing beer and wine club and discovered a shared love of home brewing. Naysayers be damned, they launched Diamond Knot by leasing a 300-square-foot brewery behind Cheers Too on the Mukilteo waterfront, where they brewed Hefeweizen and, of course, IPA. Five years later, Diamond Knot acquired the Cheers Too space and the Diamond Knot Brewery and Alehouse was christened.

Today, you can visit with Diamond Knot brewers and enjoy a full line-up of beers at the recently renovated Diamond Knot Brewery and Alehouse, the 10,000-square-foot Production Brewery and Taproom, or the just recently opened Brewpub @ MLT in Mountlake Terrace. “Lively experiences” is in the mission statement and these locations deliver.

“We try to invite a connection with our brewers, making sure our brewers are front and center, and that’s it’s all about the beer,” Jennings said.
Production Brewery and Taproom: 4602 Chennault Beach Rd., Mukilteo
Brewery and Alehouse: 621 Front St., Mukilteo
Brewpub @ MLT: 5602 232nd St. SW #106, Mountlake Terrace
diamondknot.com

Snohomish

Sound to Summit Brewing
This winter marks the two-year anniversary of Sound to Summit Brewing. The culmination of owners John and Stacey Sype’s passion for homebrewing and the great outdoors, both the waters of the Sound and mountain peaks are reflected in the brewery’s logo.

John, a cardiologist at The Everett Clinic, and Stacey, a dentist at Mukilteo Smiles, brought on head brewer Grady Warnock, a graduate of Chicago’s Siebel Institute of Technology, which is the oldest brewing school in America. Warnock’s Wild Willy Wee Heavy (9.8% ABV), a Scotch ale named for Sir William Wallace, took home a gold medal at the Washington Brewers Festival this year.

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The brewery and taproom, located in an industrial area off Bickford Avenue, is spacious, bright, and stylish, and the decor includes accents in Sound to Summit’s signature color, a vibrant orange. Strings of Edison lights stretch from wall to wall over a variety of seating options, including bar stools, community tables with wooden benches, and tables for smaller groups. A menu above the bar indicates what’s in the works, including updates on brews that are fermenting and in the brites. The tasting room has a full menu of salads, sandwiches, paninis, and burgers.

You’ll want to try the flagship Kiteboard Kölsch (5% ABV) and the 6-Gill IPA (6.2% ABV), named for the largest shark in the Puget Sound.

 

You can purchase bottles of your favorite Sound to Summit brews, thanks to the do-it-yourself bottling machine John designed and built himself.
1830 Bickford Ave. #111, Snohomish
360.294.8127 | sound2summit.com

SnoTown Brewery
Frank Sandoval is a fourth-generation Snohomish resident, member of a Johnny Cash tribute band, and owner and brewer at SnoTown Brewery. Sandoval and co-owner Keri Jensen will celebrate the brewery’s first anniversary this month. A family-friendly establishment, you’ll find rustic decor, a roomy patio, live music, and on Thursday nights, cribbage. Though the Down 2 Earth IPA (5.5%) is a SnoTown Brewery classic, make sure to also taste the Cit-Bay (4.8% ABV), a citrus basil pale ale, and the Loose Rooster Session IPA (4.5% ABV).
511 2nd St., Snohomish | 425.231.8113

Prison Break Brewing
Prison Break brewery and taproom on Snohomish’s historic First Street celebrated its grand opening in August by serving up the work of co-owners and brewers Mike Sexton and Don Worthen. The duo met at Monroe Homebrewing Supplies, a store owned by Worthen. Regulars will want to join the brewery’s mug club, the Repeat Offenders.
920 First St., Snohomish
360.722.1516 | prisonbreakbrewing.com

Mt. Pilchuck Brewery
Mt. Pilchuck Brewery lays claim to the title “Snohomish’s First Brewery.” While this production brewery co-owned by Jesse Podoll and Tyler Hale doesn’t have a tasting room, you can find Mt. Pilchuck brews on tap at establishments throughout the North End, from Monroe to Woodinville. Made with Washington-grown hops, malts, and grains, try the clean, classic Brown Ale (5.2% ABV) or the “massively hopped” Anniversary Double IPA (9.5% ABV).
mtpilchuckbrewery.com

Marysville

5 Rights Brewing
You’ve heard of brewery dogs right? Well, owners R.J. and Kristi Whitlow of 5 Rights Brewing have three brewery cats. Kristi learned the “5 Rights of Medication Administration” in nursing school, which inspired the brewery’s name. It fulfills the couple’s longtime dream. Try Nellie’s Nectar (5.2% ABV), a Hefeweizen that earned the bronze medal at the 2016 Washington Brewers Festival.
7028 46th St. NE, Marysville | 425.334.10265
rightsbrewing.com

Whitewall Brewing
Marysville’s first craft brewery has made quite a name for itself in just two years. Started by Sean Wallner and Aaron Wight in March 2014, it took home two silver medals at the 2016 Washington Brewers Festival, medaling in the Smoke Beers category for its Firetrail Ale (8% ABV) and the Wood & Barrel Aged Strong Beers category for its Anniversary Ale (11% ABV), a barleywine aged in Jim Beam bourbon barrels. The brewery recently expanded with more space for production.
14524 Smokey Point Blvd., Suite 1, Marysville
360.454.0464 | whitewallbrewing.com

Darrington

River Time Brewing
Founders Lon Tierney and Troy Bullock were brewing in the garage of a vacation property on the scenic banks of the Sauk River before moving into Darrington’s Old City Hall last year in the space vacated by Whiskey Ridge Brewing. You can follow the progress of their renovations on the brewery’s blog. A big win for the River Time team, the flagship Life Changer (6.5%) earned a bronze in the Scottish Shilling Ales category at the 2016 Washington Brewers Festival.
660 Emens Ave. N, Darrington
267.483.7411 | rivertimebrewing.com

North End Beer Festivals & Events

Everett Craft Beer Festival
August 20, 2016 | Downtown Everett
washingtonbeer.com
In its fifth year, the annual event sponsored by the Washington Beer Commission is the premier event for tasting North Sound craft beer.

BrewFest at Carleton Farm
September 23–24, 2016
Carleton Farm, Lake Stevens
carletonfarm.com
A third-generation family farm near the Snohomish River hosts a cornucopia of seasonal activities, including a pumpkin run and corn maze. The second annual BrewFest kicks off the fall calendar of events.

Oktoberfest
October 1, 2016
Marysville Opera House, Marysville
marysvilletulalipchamber.com
German-style food and pretzels will be served alongside beer from regional breweries and cider houses with live music.

Brew at the Zoo
October 6, 2016 Woodland Park Zoo, Seattlezoo.org/brew
A popular adults-only event at the zoo, offers the opportunity to taste beers while browsing the zoo’s exhibits and experiencing exclusive animal encounters.

Snohomish Brewfest
October 28–29, 2016
Snohomish Events Center, Snohomish
snohobrewfest.com
What better way to celebrate the Snohomish Festival of Pumpkins than with a side of local craft beer? The Snohomish Senior Center lost its United Way granting this year, making this annual event an especially important fundraiser.



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The Mixing Tin – Beardslee Public House’s The Abyss

Beardslee Public House’s
The Abyss

Ingredients: Läka Gin, maraschino, lemon juice, créme de violette, soda | $11


In December 2015, Distiller and Sommelier Erik Liedholm and Chef John Howie opened Wildwood Spirits Co. adjacent to the Beardslee Public House, which they co-own. You can find Wildwood’s craft spirits served at the brewpub and starring in specialty cocktails like The Abyss, a twist on the classic cocktail, The Aviation.

Served in a Collins glass, The Abyss is a light, refreshing drink with floral and orange notes. Created by Wildwood vice distiller Mike Taib, it is a great, effervescent cocktail to cool down with on a sunny fall day. Starring in the cocktail is Liedholm’s new gin, Läka, which is Swedish for heal.

Liedholm is an Advanced Level III Sommelier and has studied with world renowned Master Distiller Dr. Kris Berglund. He won the 2014 National Somm Slam competition at the International Chef Congress in New York.

Liedholm casts the vision for Wildwood, a craft distillery operated with a “farm to distillery” philosophy. At least 90 percent of Wildwood’s ingredients are sourced from Washington State, including winter wheat, Braeburn apples, and Douglas Fir, and all the production happens on-site.

Tour the distillery and view the gorgeous Carl copper stills. In the sleek, stylish apothecary-style tasting room, you can taste free half-ounce pours of Kur (pronounced “cure”) Gin and Stark Van Vatten Vodka, which have both won awards from prestigious spirits competitions, including New York World Wine and Spirits Competition and the San Francisco World Spirits Competition.

You can also taste Läka, the newest gin, which is available in limited qualities. It is a bold London Dry style gin with intense aromas and the flavors of citrus and exotic spice. It uses a more traditional method of botanical infusion than Kur, and the result is a more aggressive aromatic flavor profile.

“We wanted to offer fans of our Kur Gin the opportunity to try something new but also familiar,” Liedholm said. “Kur is the symphony orchestra and Läka is the rock band.”

Try The Abyss cocktail on your next visit to Beardslee Public House, and taste or purchase Läka downstairs at the Wildwood tasting room.

Beardslee Public House
19116 Beardslee Blvd., Bothell
425.286.1001 | beardsleeph.com