It’s October later this week and that can only mean one thing in Tacoma: Delicious beer must be consumed.
The second annual Tacoma Craft Beer Festival is this weekend, Friday and Saturday at the Foss Waterway Seaport. News Tribune entertainment writer Ernest Jasmin will have a story about the festival in this Friday’s GO section, but click “more” to see preview details now.
Also, Harmon Brewery celebrates 14 years of brewing this week. They’ll have a Brewmaster’s Dinner Thursday and other events all week. Click “more” for details
TACOMA CRAFT BEER FESTIVAL
The second annual Tacoma Craft Beer Festival has expanded to a two-day event this year. More than 50 breweries will tap at the festival, which also will include some impressive sounding firkins on tap. Read more about participating breweries here.
Tacoma Craft Beer Festival
When: 5 p.m.-9 p.m. Friday Oct. 1 and noon-8 p.m. Saturday Oct. 2
Where: 705 Dock St., Tacoma
Details: Tickets are $18 in advance or $25 at the door
Ticket and other info: Here
HARMON BREWERY CELEBRATION
Harmon Brewery & Restaurant on Pacific will celebrate 14 years of brewing with food and drink specials all week. Today, brats on a bun are $3 and the brewery’s Oktoberfest beer, Killerbrew, is on tap. There will be specials all week, but the highlight will be a special dinner Thursday, a German Brewmaster’s dinner. The menu is listed below.
Harmon Brewery & Restaurant
When: All week at the Harmon, leading up to the Tacoma Craft Beer festival, where Harmon will tap
Where: Harmon Brewery, 1938 Pacific Ave.
Special dinner: The German Brewmaster’s Dinner is 6 p.m. Thursday Sept. 30 at the restaurant. Cost is $35 per person. Reservations recommended.
Menu for the German Brewmaster’s Dinner:
Salad: Mixed greens salad with caramelized apples, candied walnuts and Danish blue. Paired with a blonde ale.
Appetizer: Wiener Schnitzel von Schwein. Traditional pork schnitzel served over herbed spaetzel and topped with lingonberry jam. Paired with Killerbrew.
Entree: Schweinshaxe, roasted ham hock drizzled with a stone ground mustard and porter sauce served with potato dumplings and pan-seared asparagus. Paired with porter.
Dessert: Warm apple strudel with IPA ice cream. Paired with stout.