Northwest Military Blogs: Served blog

June 30, 2014 at 5:52am

Served Blog Banner Boy: Q&A with Morgan Alexander of Tacoma Brewing Company

Morgan Alexander serves his Tacoma Brewing Co. beers 4:20-9 p.m. Wednesday-Friday, 2-9 p.m. Saturday.

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Every week we swap out the Served banner art above, introducing you to the people who serve food and drinks in the South Sound. This week, meet Morgan Alexander.

Server Banner boy, June 30-July 6, 2014

Morgan Alexander

Morgan Alexander began brewing beer in high school. He used Baker's yeast and apple juice, which was according to Alexander, "horrible stuff, but it was alcohol." In October of 2013, he converted his beloved Amocat Cafe into the Tacoma Brewing Company. "It was a sad day for me," says Alexander. "The previous three years had been filled with so many good memories. But now there's beer, so it's not so bad." Tacoma Brewing Company is at 625 St. Helens Ave. in Tacoma's Triangle District.

Why do you serve?

"I'm social and I like people. If you're in the service industry and people annoy you, then you are in the wrong industry."

Who is your favorite server in the South Sound?

"I would say it's a tie between Jason at Tacoma Cabana and Sean at the Parkway. They are both always friendly, professional and happy to serve."

What are you most proud to serve?

"I try not to serve stuff I'm not proud of. Lately, I am most proud of my Broken Window IPA. It's a very unconventional beer that appeals to people." 

What's your current drink of choice?

"I've been getting more into sour beers. My latest favorite Rodenbach Grand Cru.

Favorite movie?

"I don't really have time to watch movies. I've been watching Louie on Netflix lately though and love it!"

What don't you serve?

"Wine ... at least for now."

What's on your radar at Tacoma Brewing Company?

"A new space! It won't be in Sea-Tac."

LINK: Meet other South Sound servers

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About this blog

Served, a blog by the Weekly Volcano, is the region’s feedbag of fresh chow daily, local restaurant news, New Beer Column, bar and restaurant openings and closings, breaking culinary news and breaking culinary ground - all brought to the table with a dollop of Internet frivolity on top.

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