Neighborhood bars are the extension of the living room for some people. They stop by after work and just hang out and watch a little television before they head to dinner and an early bedtime. The Red Hot on Tacoma’s Sixth Avenue is one of those joints. That’s where people will find owner Chris Miller, aka Chris Trashcan, talking about all things beer. 

STEVE DUNKELBERGER: You have built a solid reputation for beer knowledge. Is that from a lot of research in the library or bar hopping?

 

CHRIS MILLER: Going to bars. Talking to bartenders. Reading magazines. Making beer. Talking to brewers. It’s like anything you have a passion for, in that you want to know as much as you can.

 

DUNKELBERGER: So, what got you first interested in beer?

MILLER: In my earlier years, the realization that it provided a nice buzz provided the first inkling of interest. As far as craft or micro-brewed beers, I think the ideology some people have of doing things themselves was prominent. I like to think most micro or craft brewers have that sort of ethic. The “If you don’t like something, make it better” ethic. 

 

DUNKELBERGER: Hops are still rare  — How is the beer mix these days?

MILLER: It’s cool to see some brewers exploring different avenues and tastes. Snoqualmie Brewing up in Snoqualmie made a lemongrass beer called LemonDippity. It was crazy! I’ve heard of brewers using redwood tip, spruce tip, and other plants and flowers as bittering agents. Some brewers are dry-hopping more to get a significant hop flavor in their brews. Some are using substitution hops in place of varieties that are harder to obtain. Some are, thankfully, sticking to their guns and still producing the same hop bombs as before, it just costs a little more. Some brewers have taken the focus off of their hoppier beers, and directed it to other styles, which is killer. 

 

As far as the current state of Northwest beer, I’ve had some home brews of folks who are trying to “go legit,” and the stuff these guys are making in their garages is incredible. There’s a new brewery opening soon in Gig Harbor, called Seven Seas, who will package their beer in 16-ounce cans. Their brewer’s resumes include Silver City and Pelican Brewing, so I have high hopes for their Imperial IPA. A lot of regional brewers have been brewing up small batch stuff and special edition/limited release stuff, or making a new line of series beers altogether.

 

DUNKELBERGER: What are your general tips about matching beers with the people who love them?

MILLER: Just ask them to find out what they like. Sour flavors, spicy flavors, burnt flavors, sweet flavors. Hop forward or big malt profiles. Dry and crisp? Robust and big? Intense, unique, or easy drinking ... whatever. Sometimes taste is not a variable, and someone just wants to get buzzed, and that’s fine, too.

[The Red Hot, 2914 Sixth Ave., Tacoma, 253.779. 0229]