Beer Safety 101: Growler On Board

Last year, I came across the coolest invention ever: a car seat for growlers.  Being the first of my friends to get a Growler On Board, I was teased about the necessity of actually needing a way to transport 64oz containers of precious beer.  That teasing quickly turned to envy, when my fellow beer nerds understood that they too needed a BTU (beer transportation unit) of their own.
Spinning in the same beer circles that I do, I met Growler On Board's creator Kevin Johnson at a beerfest last summer.  Over the past several months, I have seen his products EVERYWHERE.  The importance of beer safety was spreading like wild fire, and I needed to find out how this all came about.

TGB:  How did you come up with the idea for Growler On Board?

GOB:  The idea for Growler on Board was conceived on a drive home from Black Raven Brewing in Redmond, WA.  I had filled up a couple growlers and secured them the only way I knew: to wrap them up in a towel and seat belt them in.  The belt didn't hold them on one corner and they tipped over.  Unfortunately, the caps weren't tightened completely and beer leaked out.  First thing I did when I got home was get on the Internet to see if any growler carriers existed that would be good for use in the car.  A few months passed since the spillage incident and my plan to remedy the problem was to get a car seat from my sister when her family came up from Colorado.  Car seats were what they used to transport their growlers, and to be honest, it made too much sense.  I thought that if there wasn't anything being made why don't I develop something?  Through my job and friends, I knew that I had the resources and connections to get a product developed and produced.

TGB:  What was the process for getting your idea to come to life?

GOB:  Well, I thought that making it like a car seat would be too much.  While I was visiting some friends on Lummi Island (near Bellingham, WA), I noticed their daughter's Bumbo seat.  I knew instantly that was the way to make the product.  Because it was made of foam, I knew it would give the cushioned protection needed, as well as keep the growlers insulated.
The next steps in the process fell into place rather quickly.  With the help of an awesome group of friends and coworkers, I was able to get a design completed and find a production facility to make them.  I scraped together money to get a tool cut and some first samples made.  

TGB:  What has been the response to your product?

GOB:  The response has been better than I ever could have expected.  I was nervous when I spent the money to cut a tool and have samples made.  But, I always had the attitude that if it didn't catch on, I would have ten of the coolest and most unique growler carriers.  I was definitely wrong in being nervous.  Response has been great.  Knowledge of our product continues to grow.  We continue to open up new retailers and I think we have shipped one to just about every state.  I need to get one of those RV sticker maps to track that.  We know not everyone that fills growlers will want one, but that is what is pushing us to develop new products to transfer growlers and beer.  

TGB:  As you know Kevin, I am going to ask you what your favorite beer to drink is.

GOB:  I am sure this is a tough question for some.  We all have our "go to" style of beer.  Mine is easy.  Just ask everyone at Black Raven.  I feel like Norm Peterson when I walk in, as it seems like there is a Trickster IPA being poured for me right when I pull into the parking lot.  


When Kevin isn't saddled up to the bar at Black Raven Brewing, you can find him and his products in bottleshops, breweries, and beerfests around the Northwest.  All it takes is one spill of your growler to realize how essential this product is.  Beer Safety 101 people: protect your brew!

 www.growleronboard.com

Peterson Brothers: 1111

Rarely do I feel the need to brag about a great beer place the first time I go.  Usually, I visit the establishment several times, get to know the vibe, and make sure that this is THE place to visit.  That was not the case with 1111.  When I walked through their Tacoma Hilltop doors, I instantly knew that this bar was unique.  Packed seating on any day of the week, even when the sun was out, was enough of a testament that the Peterson Brothers were doing something right.

Plenty of great beer on tap (always a couple IPAs) along with an extensive sandwich menu (rumor has it their Reuben is to die for) has made this my recommendation to friends seeking new places to go.  My favorite?  The grilled cheese with homemade tomato soup.  Seriously, the best grilled cheese around.  Garlic buttered toast with plenty of ooey gooey goodness in between makes this sammie over the top.  Must have?  Be sure to get their freshly made Bacon Clam Chowder available only on Fridays.

www.facebook.com/TheElevenElevenbar

Brewery Spotlight: DUO Brewing

Pilot by day, brewer by night, Dan O'Leary, along with his wife Heather, are the duo behind DUO Brewing.  Conceived in Minnesota but born in Puyallup, Washington, this nano-brewery came to life in 2011.  I had the privilege of spending a few hours with Dan last week talking shop about beer, brewing, and the industry in general.

Seeing their beers on tap around town, but having not tried them yet, I was intrigued by the line up Dan had created.  As a hophead, I immediately inquired about their lack of a flagship IPA.  Dan's answer was poignant.  With so many IPAs on the market, why make another one?  Does he like IPAs?  Of course.  But Dan's expertise with brewing goes beyond just making something that everyone else does.   He diversifies himself with Belgians, Porters, Wheats, and barrel aged treasures.  After trying a sample of his Earth & Wind American Wheat, I was convinced that he was on to something great.  I don't reach for wheat beers.  Usually, they tend to be a bit too bready and bland for me.  DUO's Wheat was smooth with a hint of citrus; no lemon was needed to flavor it.  I could have enjoyed pints of that beauty all day long.  I didn't even miss the lack of hoppiness...shhhh, don't tell anyone.

Noticing a few Woodinville Whisky barrels in the corner, I asked about the barrel aging process.  As a homebrewer, I hadn't tried that technique and wanted to know how Dan's beers fared with that aging process.  He let me try his Scotch ale prior to barrel aging.  Dark and crisp, it pleased my palette.  Then, I tried the Rye Whisky Aged Scotch Ale; the same beer, just in the barrel.  Wow.  Smooth with hints of rye spiciness, the barrel had mellowed out the malt and added a woody tone. 

With a brew day of my own to attend to, I eventually stopped monopolizing Dan's morning and let him get back to work.  The popularity of his brews has kept him quite busy, playing catch up on the days he isn't working.  Watching Dan's eyes light up when talking about his brewery, his passion for the craft was evident.  And passion equals great beer.  

Find out where DUO is on tap at duobrewing.com.

Tacoma Cabana: South Sound's Tropical Getaway

Walking into the new Tacoma Cabana, you are instantly transported to a tropical island.  Decor, music, and the continuous stream of Gilligan's Island on the wall mounted flat screen, lift you from the gloomy Pacific Northwest you left outside.  At 4pm on a Friday, the place was just opening for the night.  Seating choices abundant, I saddled up to the bar to wait for my company to arrive.

An impressive array of rums lined the back of the bar with bamboo shelving.  Four beers on tap, two Hawaiian and two local, was just enough.  The cocktail menu covered every tropical drink out there, including my first order, a Mac Nut Chi Chi.  Instead of rum in this Colada cousin, vodka and macadamia nut liquor were blended together.  This drink was to die for.  Not too sweet, not too nutty, just right.  The subtleness of the macadamia nut flavor made me yearn for a beach side nap.  My partner in crime ordered a Jerk Daiquiri.  Spicy, sweet, tangy, and unique, the homemade syrup used was made from jerk seasoning.  Served straight up in a martini glass, this concoction was nothing less than intriguing.

Hungry for some snacks, we perused the appetizer list and decided on the Pupu Platter.  Out came this impressive display of tropical treats: bacon wrapped pineapple, meatballs, jerk chicken skewers, and pork sliders.  Being a bit leery of creepy meat, I hesitantly reached for the bacon wrapped pineapple.  Delicious.  Next the meatball.  Wow.  Pork slider on the Hawaiian sweet roll.  Amazing.  Chicken skewer with homemade peanut sauce.  Incredible.  Even shared, this Pupu platter was satisfying and filling; a bargain at $8.  

Just a few hours after opening, the Cabana was packed.  Nonstop orders of hand crafted cocktails were created by Jason, craft mixologist.  Tacoma natives will recognize Jason, as he and his wife owned the Villa Caffe and Imbibery just blocks away.  Wanting a full kitchen and a new experience, they opened Tacoma Cabana a few months ago.  Gauging from the smiles and laughter that filled the island retreat, this is exactly what the city needed.  

My advice:  Ask Jason to just 'make you something.'  Not being a rum girl, I challenged him to make a drink that would change my mind.  He served up a Golden Shellback.  Citrus, pineapple, cardamon bitters, and rum together over ice was beyond convincing.

www.tacomacabana.com