Dry Hop Fest

If you’re a hop-head like Bobble Tiki, then you’ll have your head honed in on The Red Hot’s handles beginning March 25 when its Dry Hop Fest kicks off. No, not dry hump. Bobble Tiki wrote dry hop, which means brewers add whole leaf hops directly into the fermenter for a spicy hoppiness. Generous “dry hopping” gives beer an abundant hop aroma and crisp hop flavor.

“I asked local breweries to make dry-hopped versions of their beer,” explains Chris Trashcan, owner of The Red Hot. “Most dry hop versions are just IPAs, but I did this so everyone can get in on the fun.  We’ll have tasting/info sheets for people who want them.” 

How long will the festival run?

“We tap all of these kegs on the morning of March 25, and let ’em go until they blow,” explains Trashcan. — Bobble Tiki

[The Red Hot, 2914 Sixth Ave., Tacoma, 253.779.0229]

Ranch House BBQ

Just about 10 miles south of Olympia off Highway 8 lies the best establishment peddling meat of the smoked variety I’ve ever had the pleasure of patronizing. Recently rebuilt after battling an unexpected and devastating fire, Ranch House BBQ pulls out all the stops in order to give you utmost delectable food quality. The portions are perfect, the taste is decadent, and the atmosphere is both fun and friendly.

I could go on and on about every implausibly amazing menu item holding its own in national BBQ competitions (and believe me when I say Ranch House owners Amy Anderson and Melanie Tapia have the competition ribbons on display to prove it). — Steph DeRosa

[Ranch House BBQ & Steakhouse, 10841 Kennedy Creek Road S.W., Olympia, 360.866.8704]