During this time of year, it seems that no one can get enough of the celebrating, but some holidays are more noted by modern society than others. Nowadays, the winter solstice sometimes gets overlooked amid all the traditional eating and gift-giving days - but it's definitely significant. The winter solstice, Dec. 21 at 3:03 p.m., astronomically stands for the moment when the earth's axial tilt is farthest from the sun - directly over the Tropic of Capricorn in the southern hemisphere. It also stands as the most ancient midwinter celebration and the source of many holiday traditions now associated with Christmas.

Throughout history, cultures around the globe have celebrated the winter solstice, the longest night of the year, as a time to reflect on the past year and look with hope to the coming year. Long ago, the winter solstice was a time communities came together in the uncertainty of living through the winter and enjoyed wine and beer that was ready to drink, but its significance was diminished after the spread of Christianity. These days, after '60s counterculture helped revive its memory, people are more aware of the solstice tradition from centuries ago.

A Winter Solstice Parade will be held in Tacoma's Sixth Avenue neighborhood. It's doubtful the druid and pagan communities will be out in full force, dressed in magnificent costumes and singing incantations while waving luminous willow lanterns. No, this parade is a staggering affair between The Red Hot's Darkest Day and Engine House No. 9's 2014 Snow Cru release party. I do expect to see a BIC lighter or two.

"It's unfortunate the two celebrations landed on the same day. It wasn't planned that way," says Todd McLaughlin, bartender at Engine House No. 9. "You'd think since our staff drinks over there after shifts, and their staff drinks over here, that the big beer celebrations would have been planned on different days."

McLaughlin believes the two events happening at the same time is actually a good thing, bringing the beer community together due to the short walk between the two establishments. After all, the winter solstice has a social and spiritual element. At the time of greatest darkness, the solstice has been a beacon of light. There could be hugging and laughing at the intersection of Sixth Avenue and Pine. There could be exchanging of beer and beard suggestions and alcohol by volume warnings. There are many ways to celebrate the solstice, but only the souls at The Red Hot and Engine House No. 9 could, by chance, create an observance loaded with symbolism, and robust, full-bodied beers with rich color and flavor.

At E9, the celebration centers on the release of head brewer Shane Johns' annual Snow Cru winter ale. This year, Johns blended his E9 Imperial Stout, Barrel Aged Belgian Dark Strong, Old English Barley Wine and Thunder Buddies Barley Wine to create a complex beer showcasing the characteristics of barrel aging. With the 2014 Snow Cru, Johns creates complexity centering on oak, in a multitude of forms, by brewing high-gravity beers in complementary styles, aging them in different barrel formats and then blending them together to achieve harmonious new flavor. As a finished beer, the 2014 Snow Cru will be dark, rich and complex.

In addition to the Snow Cru release, E9 will pour a bunch of their beers - from special barrel-aged house beers to double IPAs to wild ales - all pushing the upper end of the ABV meter. Here is what to expect Sunday, beginning at 11 a.m.: 2014 Snow Cru (of course), Life of Pi (ker), 2013 Bourbon Barrel Aged Dark Passenger, 2013 Holy Diver, Barrel Aged Tripel, Nefelibata, Rhubarb Wild, VOLTRON 1.0, Viva la France Farmhouse, Vieux Monde Saison, Peabody Ale, Raspberry Farmhouse and the Peach Raspberry Tacoma Weiss. The Barrel Aged Triple and Raspberry Farmhouse might be new to folks. All these E9 beers will stay on tap until they blow.

The Red Hot's third annual Darkest Day begins at 9 a.m., pairing with its Sunday breakfast. Obviously, since it's a tavern specializing in craft beers and hot dogs, it will pour dark creations from breweries - 16 of them: 2011 Deschutes Abyss, 2012 Deschutes Abyss, 2014 Deschutes Abyss, 2012 Deschutes Black Butte XXIV, 2013 Deschutes Black Butte XXV, 2014 Deschutes Black Butte XXVI, Evil Twin Imperial Biscotti with cherries, Fremont Kentucky Dark Star, Fremont Kentucky Coffee Dark Star, Fremont Kentucky Spiced Dark Star, Midnight Sun Berserker, Midnight Sun Son of Berserker, Midnight Sun Bar Fly Smoked Imperial Stout, Naked City Big Lebrewski, Two Beers Sour Barrel Aged Jive Espresso Stout and Walking Man Jaywalker Imperial Stout. All these beers will be 5.5-ounce pours only, ordered by number, and when they're gone, they're gone. The Red Hot's celebration of the longest night comes with a cool T-shirt.

Sunday at the corner of Sixth and Pine will be a day of high alcohol warmth, lots of viscosity or mouth feel, assertive spices and bitterness and monstrous amounts of sweet, malty flavor. Society makes us feel weird and bad for sitting around in bars while the sun is still up (unless sports are on TV - then anything goes). On the winter solstice, you can feel good about hunkering down at your Sixth Avenue neighborhood bar when it's only 4 p.m., because it's probably dark out. And you can't really be depressed about it when you're looped on dark, heavy beers.

ENGINE HOUSE NO. 9, 8 a.m. to 10 p.m. Sunday, Dec. 21, 611 N. Pine St., Tacoma, no cover, 253.272.3435

THE RED HOT, 9 a.m. to 11 p.m., Sunday, Dec. 21, 2914 Sixth Ave., Tacoma, no cover, 253.779.0229

I'm skipping the kid-friendly joints and take-out spots this week. My Eat This Now recommendation centers on "date night." I grabbed the husband and visited gastropub Marrow in Tacoma's Sixth Avenue neighborhood. Always known for their exquisite presentation and compelling culinary prowess, the Hilltop Kitchen ownership purchased Marrow over the summer, resulting in some tweaks in the food and drink menu while still remaining focused on fresh, in-season ingredients and unique, flavorful dishes paired with riveting cocktails, craft brews and wine.

I recommend everything on the Marrow menu, but I implore you, beg of you, to try my favorite - the Marrow gnocchi ($18). You won't regret it, unless your taste buds are busted. Served in a large shallow bowl, Marrow's gnocchi features tasty gnocchi dumplings, tender braised oxtail, pickled mushrooms served atop a creamy butternut squash puree.

Le sigh.

The dish is savory, rich, balanced and deeply satisfying on a chilly Tacoma evening.

Why isn't oxtail among the 2014 food trends? This needs to be a thing. Get with it Tacoma chefs.

MARROW, 3 p.m. to midnight, Tuesday-Saturday, 2717 Sixth Ave., Tacoma, 253.267.5299

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 Brittany Crowder.

Server Banner Girl, Dec. 15-21, 2014

Brittany Crowder

Brittany Crowder has been behind the bar at The Valley since its re-opening Aug. 6 down the street from the Tacoma Dome. Remodeled by Justin and Robby Peterson (Eleven Eleven) in partnership with X Group Restaurants (Asado, Masa, E-9), Crowder calls it the most fun she's had on the job, giving high praise to her bosses and customers. Before The Valley, she tended bar at the Milton Tavern for four years, and before that she put in five years at Autolube & Espresso in Tacoma.

Why do you serve?

I serve because I love it. You get the opportunity to meet all kinds of different people and there's never a dull moment. I basically get paid to people watch.

Who is your favorite server in the South Sound?

It's impossible for me to choose just one server I would call my favorite. There are too many fantastic people in this industry, especially in Tacoma. I'll say this though, Monica at the Top makes a wicked oatmeal cookies shot (insert winky face).

What are you most proud to serve?

I'm most proud to serve the amazing local micros we receive on tap. I'm definitely a beer girl, so I always get excited when something new and different makes it's way to our tap lineup.

What's your current drink of choice?

It varies. I like to switch it up and keep my taste buds guessing. I love seasonal beers. Currently I'm hooked on Firestone's Velvet Merlin. I was stoked to have a Jolly Roger on nitro at Hank's the other day. Citrus Mistress on nitro was delightful as well at the ParkWay.

Favorite movie?

Favorite movie would have to be anything Quinton Tarantino.

What don't you serve?

Hennessy. Absolutely no Hennessy will be served by me, ever.

What's on your radar at The Valley?

I'm looking forward to this next year at The Valley. We have had some great bands play here this year - Shotgun Kitchen, Hilltop Rats, Blanco Bronco, just to name a few. We have some brilliant ideas for events next year that should excite everyone. If anyone hasn't checked out The Valley, definitely put it at the top of your to do list.

LINK: Meet other South Sound servers

LINK: South Sound Happy Hour App

The modern art zing of the Hotel Murano's décor makes me dizzy with delight. My eyes are pulled from left to right, up and down, catching equal parts fine art and whimsy. Upbeat chill music reverberates through the lobby, right up to the lobby bar. Their restaurant, BITE, located on the fourth floor, drips with chic ... and delicious, gourmet flavors.

Not surprisingly, BITE's mac and cheese is also an adults-only playground, thanks to the addition of truffles. For the uninitiated, the rare fungus grows symbiotically with the roots of oak and hazelnut trees. With a little luck, a farmer can expose a sapling's roots to black truffle spores and plant it in a truffière (truffle orchard), where it will grow for years before it is ready to start producing truffles. If it works, a good truffle tree will fruit for 40 years or more. It's an expensive ingredient that doesn't make an appearance at most South Sound restaurants.

BITE's mac and cheese is gobsmacked with truffle goodness. (Kudos to the genius who discovered you could drizzle truffle oil on mac and cheese and make a good thing great.) The mix of black truffle shavings and white truffle oil produces a forward truffle aroma - the taste lingers long after walking through the giant glass doors.

Meaty orecchiette pasta is fused together with a mix of melted white cheddar, ricotta and Parmesan. The pasta choice gives the dish even more personality, as well as acts as a reservoir for the creamy, white sauce. Baked crusty on top, the dish has a pleasant mix of textures and the perfect amount of pasta - I left wanting more, but knowing another bite would take me over the edge. It's served in a giant, hot bowl with a decidedly grown-up flair.

This mac and cheese ($14 lunch, $17 dinner) pairs beautifully with a nice glass of white wine, which offers a crispy acidity for the elegant decadence of the dish.

BITE, lunch 11 a.m. to 4:30 p.m. daily; dinner 4:30-9 p.m. Sunday-Wednesday, until 10 p.m. Thursday-Saturday; Hotel Murano, 1320 Broadway, Tacoma, 253.591.4151

LINK: More mac and cheese dishes in the South Sound

LINK: The answer to why this mac and cheese column exists

In the olden days (a.k.a. my childhood), ugly holiday sweaters were something worn once to placate the family, then hung in the back of a closet or tossed. Fortunately, irony is not a wasteful phenomenon, and allows us to laugh at the hideous things we would have otherwise forgotten or thrown away. Last night, Pint Defiance Specialty Beers & Taproom celebrated the ugly sweater with beer and well, more beer, at its annual Winter Beer-nanza. Many raided the closets of '80s survivors; one gentleman stole decorations from his wife's front door holiday display and pinned them on a red sweater.

The staff, all dressed in holiday ugliness, poured the specialty beers on tap for the night: the coveted Goose Island Bourbon County Stout (2014), plus Black Raven Festivus Holiday Ale, Lost Abbey Merry Taj IPA, Bale Breaker High Camp Winter Warmer, pFriem Belgian Christmas Ale, Heathen Reindeer Tears Barrel-Aged Barleywine and Atlas Spiced Pear Cider. Even though Pint Defiance owners Barry and Renee Watson waited well into the party to tap the expensive Goose Island keg, it was the first to blow. Its demise drew loud cheers from the packed-in crowd.

In addition to the big beers, Pint Defiance hosted a Christmas cookie potluck and a giant raffle of beer schwag collected over the course of the year.

It was a fun night of knocking down delicious beers, munching on cookies and laughing all the way.

SEE ALSO

The story behind Pint Defiance

There are five gazillion beer events around the South Sound this coming week. And as much as I enjoy checking out your Untappd beer count, I want you to take care of yourself enough to reach next Wednesday. It's hard enough work juggling lagers and stouts and ales without all those ciders and meads, so I thought I'd suggest just a few beer events for this coming week. But, first, consider a clone: Yeah, yeah, I know it's unethical. But I'm talking about beer here. Since you can't have Drinks for Lynx at the ParkWay at the same time as tossing a few Odin beers back at the Puyallup River Alehouse, you are going to have to let your morals slide just a little bit. I like to dress my close up in a smart bobbed wig. It's best not to be too conspicuous.

BEER HERE

WEDNESDAY, DEC. 10

The ParkWay Tavern will host Drinking for Conservation's "Drinks for Lynx" night. Fifty cents of every beer, cider and wine sold between 6 and 10 p.m. will go to help Conservation Northwest protect the lynx. DFC donates to organizations with missions the committee believes in - helping animals and the environment.

Odin Brewing of Seattle has released a small batch of Equinox Porter with the non-spore forming genus of yeast Brettanomycesafter months of aging the brett tartness and earthiness blend with bourbon flavors in barrels. Will it be at the Odin Brewer's Night at Puyallup River Alehouse? Show up between 6-9 p.m. and find out, or at least be in the running for raffle prizes.

The holiday season brings rich, heavy beers, and those with delicate spices really shine. "Winter warmer" traditionally refers to malty, dark beers that sometimes have a cola-like flavor profile, but contemporary craft brewers are happy to slap the label onto almost any kind of beer released for the December market. Through Jan. 31, Pints & Quarts and O'Blarney's Irish Pub host WinterFest '14, a "passport" affair where drinkers can score a 16-ounce Pilsner glass by drinking five winter beers at each joint, receiving stamps for proof.

Speaking of a bunch of beers ... Are you participating in Engine House No. 9's 25 Days of Christmas beer-a-day countdown? Head brewer Shane Johns has tapped a special beer to drink every day until Christmas. So far, E9 Nameless IPA #33, Samichlaus, 2013 Delerium Noel, 2012 Port Old Viscosity, Boneyard Bone A Fide, The Bruery Bois, 10 Barrel's German Sparkle Party, Lost Abbey's Merry Taj and Firestone Walker's Agrestic have been tapped. Day 10? Stop by 611 N. Pine St. and discover today's present.

Speaking of gifts ... Pacific Brewing & Malting Co. debuts its Belgian Abbey Ale today. Brewed in the tradition of Belgian Trappist beers, the Belgian Style Dubbel is complex, malty and fruity. It's open from 4-10 p.m.

THURSDAY, DEC. 11

Here we are, clamped firmly in winter's dismal, rime-curdled armpit. Fortunately, my projected schedule for the next two months includes plenty of winter beers, including Pint Defiance's annual Winter Beer-nanza party, beginning at 5 p.m. The specialty beer store and taproom will convert seven of its taps into winter cheer dispensers: Goose Island Bourbon County Stout (2014), Black Raven Festivus Holiday Ale, Lost Abbey Merry Taj IPA, Bale Breaker High Camp Winter Warmer, pFriem Belgian Christmas Ale, Heathen Reindeer Tears Barrel-Aged Barleywine and Atlas Spiced Pear Cider. In addition to big beers, Pint Defiance will host a "Christmas Cookie Potluck," asking patrons to don a holiday sweater and deliver cookies for all to enjoy. Emergency Food Network donations will be collected at the door.

SATURDAY, DEC. 13

Dec. 13-24, the Harmon Tap Room will host 12 Beers of Christmas, tapping a different small batch holiday brew, every day, for 12 days in a row. If you enjoy a brew for each of the 12 days, you'll receive a complimentary engraved mug. Day one begins with a party, tapping the Candy Cane Porter at 11 a.m. Drink it, stamp your passport and take a tour of the brewery until 3 p.m. Ivan Russian Imperial Stout will be tapped Sunday.

A few decades back, ugly holiday sweaters were a gift as reviled as fruitcake. These days, however, the yuletide look is going through a bit of a renaissance. No longer a style exclusively for crazy old ladies, tacky, sequined sweaters are now sold at Target. They can be found on hipsters, bar crawlers, teens at malls and other folks who like a little irony in their wardrobe (while also benefiting from their cozy warmth). This Saturday, Dick's Brewing Company hosts its Ugly Sweater Christmas Party from 3-7:30 p.m. in its tasting room. Don't forget to bring unwrapped toys and non-perishable food.

Top Rung Brewing Company will unleash its hoppy Heavy Irons Double IPA Saturday. This truly delicious, 8.2 percent ABV was brewed with Simcoe, Amarillo, Cascade and Nugget hops. When you need a double, grab the Heavy Irons.

WEDNESDAY, DEC. 17

Lagunitas Brewing Company in Petaluma, California, releases anticipated seasonals every year with high levels of alcohol and names as charismatic and irreverent as any beer might hope for - Lagunitas' own Imperial IPA, brewed since 1996, is called Maximus. Brown Shugga, a seasonal brew from Lagunitas, was created in 1997 as the result of an attempt to rescue a failed batch of Olde GnarlyWine Ale by adding "boatloads of brown sugar" - or so the story goes, anyway. Fingers crossed, The Swiss will be pouring it at its Lagunitas Brewer's Night from 6-9 p.m. Yeah, yeah, yeah, woo!

Over at the ParkWay Tavern, Paso Robles' Firestone Walker Brewing Company is one of the country's finest brewers of traditional ales and lagers. There's a reason that the California brewery has won the Great American Beer Festival's Mid-Size Brewery of the Year honor so many times. When Firestone releases a new beer, you can rest assured that it's been well executed. The ParkWay will tap the full gamut of Firestone, beginning at 5 p.m.

SEE ALSO

Cheers to Winter Beers at Puyallup River Alehouse Dec. 17

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 Kristina Vanous.

Server Banner Girl, Dec. 8-14, 2014

Kristina Vanous

Long long ago, Kristina Vanous was a Starbucks barista in high school, and then a server for a dinky restaurant out in Enumclaw called CJ Coasters. In college, she worked at a Seattle-based computer firm. She joined Odd Otter Brewing Company as a graphic designer to help them with a redesign of the logo. The scope of the project turned into so much more - a complete rebranding and, eventually, an investor in Odd Otter. Following her return from overseas travels to the lands of Hobbits and Aussies in March, she began working on the actual space. Many of the interior elements were designed and handmade by Vanous. Next on her to-do list is the much-requested flight trays. Yes, she hears you Tacoma. When she's not designing, she's pouring beers.

Why do you serve?
"Odd Otter Brewing Company was founded out of a desire to provide the community with a cozy place that is both inviting and fun. Additionally, the founders have a desire to give back to the community in other, non-alcohol based ways. I serve in large part because the spirit and purpose of the company resonates with my own life philosophy. Also, it's a great opportunity to break away from the week's work to socialize. I really enjoy being able to interact with the folks who have been watching and supporting our progress over the past year. A LOT of heart and soul have gone into this place, and it warms my heart to see people finally enjoying it. I serve because I care about Tacoma. This city has been my home for over a decade, and I love the people in it!"

Who is your favorite server in the South Sound?
"How on earth could I ever choose? Can I list crews? The teams at Hilltop Kitchen and The Forum are always on top of their game whenever any of us Otters visit them. They are approachable, helpful and they tailor their communication styles to their clientele's preferences. I love how attentive they are."

What are you most proud to serve?
"I am proud to serve ALL of our brewer's well-crafted creations, Owen McGrane, Odd Otter's head brewer, is an absolute genius. He has a knack for creating "otterly" unique experiences for your mouth. We don't expect everyone to like everything that we serve: some people like their beer sweet; others like it subtle; some like it hoppy; others like it malty. I could go on with juxtapositions, but my point is that, we've something to delight almost any palate. We think that that's definitely something to be proud of.

As much as I love serving our beer, I am MOST PROUD to serve by utilizing my skills in design and art here at Odd Otter for the community to enjoy. I am proud and honored that the otter graphics on our merchandise; the bar face at which our customers sit; and the tables that I lovingly varnished, carved with otters and checkerboards, and stained reflect my hand and my mind in the brewery. I even made sure that under table and under bar coat and purse hooks were installed for our ladies and gents. The other curiosities I have created, such as the bathroom mural and rock wall, were my way of turning a predictable experience turn into something unique and enjoyable. Witnessing the smiles and laughter over the things I've created in service to our customers are what makes me the most proud. It means I did my job right!

Oh, and my favorite beer to serve is the Ottermelon Hefeweizen. It is soft, subtle and it's delightfully summer-y. Particularly here in Washington where three of our seasons are rain - a little summer sprinkled here and there can brighten up anyone's day."

What's your current drink of choice?
"Although I have tended toward water drinking historically, my current - it's always changing - most fancied beer is Momma Otter's Pancake Porter. "The Pancake" as we call it is a real treat, especially when it comes with a scoop of vanilla ice cream brought in from Ice Cream Social. It's better than a root beer float."

Favorite movie?
"Oh boy, I'm a huge comedy buff. Some favorites include Anchorman, Grandma's Boy, Monty Python and Zoolander."

What don't you serve?
"As a local brewery and tasting room, we are presently licensed to serve only beer. We don't have wine or hard alcohol, but we have beers that wine drinkers and spirits sippers will love. We keep things simple on the food side too: anyone can bring in any food from anywhere and eat it here. Everyone who will deliver food is welcome to deliver it here as well, so even though we won't serve you food, you can eat anything you like. We do have some bags of odd chips for sale, and we'll have bar snacks coming soon."

What's on your radar at Odd Otter Brewing?
"We have some amazing new beers coming up in rotation soon. Two new beers currently fermenting are The Son of Otter, which is a Belgian with hints of spices, apple and pear. It's a nod to Rene Magritte's famed painting "The Son of Man," which depicts a bowler-hatted man whose face is obscured by a green apple. We will also have delightful holiday ale called WinterFace with unique herbal flavors of lavender, orange peel and juniper. I can't wait.

Once our larger seven barrel brewing system is up and running (soon!), we will expand our opening days from Fridays and Saturdays. We also anticipate bringing Tacoma a delightful handcrafted root beer in the next year as well.

And don't forget the gift cards we just received in the mail - hot off the presses and ready to stuff the stockings of Otter fans everywhere. If you pay attention, you also might read about our New Year's Eve party that we're planning, too."

SEE ALSO

New Brew Space Oddity

LINK: Meet other South Sound servers

LINK: South Sound Happy Hour App

It's a well known fact that cold weather = comfort food.

And what's more comforting then hot and cheesy mac and cheese?

On a recent rainy night, Boathouse 19 shone like a lighthouse for those craving comfort food. Next to the Narrows Marina, tucked behind the massive Narrows Brewing Co., you could see the glow through the windows that become live paintings of nautical themes.

Boathouse 19's mac & cheese may not have a stadium named after it, but it takes the afterschool snack and hangover helper to a whole new level. Maybe the Boathouse 19 Mac & Cheese Bowl? It's certainly worthy.

Eating Boathouse 19's three-cheese macaroni and cheese ($13) is an out-of-body experience. Upon completion, it's a full body experience. The waterfront restaurant offers a rich, filling dish of elbow macaroni bathed in silky, cheesy goodness and served in a cast-iron pan. Maybe the secret to this mac & cheese greatness is the caramelized onion and huge chunks of ham. Maybe it's the thick blanket of panko, that is the perfect contrast rather than steel the show. Maybe it's the dish's fine balance of being cheesy but not cheesy, creamy but not creamy. No need to twist. No need for a spoon. Pepper jack, American and cheddar, blended all together, served by the happiest server I have ever met.

Seriously, this is worth a trip to Boathouse 19 all by itself. This is mac and cheese that makes an impression.

BOATHOUSE 19, 11 a.m. to close Monday-Saturday, 11 a.m. to 9 p.m. Sunday, 9001 S. 19^th St., Tacoma, 253.565.1919

LINK: More mac and cheese dishes in the South Sound

LINK: The answer to why this mac and cheese column exists

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 Josh Hill.

Server Banner Boy, Dec. 1-7, 2014

Josh Hill

Josh Hill began bartending at The Swiss Restaurant & Pub shortly after his father, Bob, Jack McQuade and Gayl Bertagni opened the joint in a then sketchy part of downtown Tacoma in 1993. The Swiss was one of the main reasons the neighborhood turned around. Basically, Josh turned 21 and stepped behind the bar. Not only did Josh have a front row seat to the revitalization of downtown Tacoma, he watched the downtown YMCA grow too. Josh was one of the founders of the Y's popular Noon Hoops program. For years he battled many a player underneath the hoop. Today, Josh is still at The Swiss, as well as behind the bar at Peterson Bros. 1111, the Hilltop Tacoma bar and sandwich joint run by Bob Hill's other boys, twins Robbie and Justin Peterson.

Why do you serve?

I serve because following in your father's footsteps is a good thing.

Who is your favorite server in the South Sound?

My favorite server is the whole crew at The Copper Door. I like to go for a run, and then stop there for beers. It's fun, local, good brew and good company.

What are you most proud to serve?

I like to think I can find the right drink for each person. A couple questions and instinct is all it takes.

What's your current drink of choice?

My drink lately has been a Moscow Mule. Greg at The Top makes the best.

Favorite movie?

Favorite movie is Hoosiers, of course.

What don't you serve?

No drinks with more than two shots. Responsibility is important too, even if the customer doesn't agree.

What's on your radar at 1111 and The Swiss?

At 1111 and the Swiss it's always new. You never know whom you'll meet. That always makes it fun.

LINK: Meet other South Sound servers

The warm and fuzzy feeling you get when in good company, complimented by a delicious and unique local beer, is what makes the Harmon Brewing Co.'s Twelve Beers of Christmas a worthy holiday merriment. The Tacoma brewing company will, once again, pour a beer a day at its Harmon Tap Room, beginning Dec. 13. Below is a Harmon news release naming the 12 beers, as well as an announcement that they have updated their Pt. Defiance IPA recipe. ...

TACOMA - Harmon Brewing Company announced today that their Pt. Defiance IPA recipe has undergone an exciting change. The new Point Defiance IPA is an updated version of their iconic classic, without straying from the roots.

"Bright, clean, crisp and hoppy, the iconic PT. Defiance IPA is re-born," said Head Brewer Jeff Carlson.

Originally brewed in 1997 to commemorate the opening of the Harmon Brewery, the Point Defiance IPA was crafted to encompass what Tacoma stood for, a no fuss, palate quenching brew.

The improved version uses five different malted barleys to accommodate the boat load of Pacific Northwest hops.

"The combination creates the classic West Coast hop aroma and flavor that we all crave, while maintaining drinkability," added Carlson. "In keeping with tradition we left the hoppy backbone unchanged, but added some Citra to give it that edge.  Hop in your Kayak, pour yourself a glass and enjoy."

For the first beer of Christmas, my true love gave to me...

Yes, it's time again for Harmon's annual Twelve Beers of Christmas. The daily festivities, held at the Tap Room, begin on December 13th and end on Christmas Eve. To get people in the spirit of the holidays, the first beer, a delectable Candy Cane Porter, will be served Firkin style, just as beer was quaffed back in the mid-15^th century.

The Twelve Beers of Christmas lineup, including everything from barrel aged imperial stouts to blondes and sours, is subject to change. Here is the lineup in no particular order:

• Ivan Russian Imperial Stout - 2013
• Apricot Tart - 2012
• Casper's Revenge Ghost Pepper Peach - 2012
• 11th ST. +1 IPA
• 5-Mile Drive IPA
• Old John Barrel Blend
• One Hop Wonder
• Columbus Candy Cane Porter Firkin
• Honey Blonde
• Dry Fly Barrel Aged New West CDA
• Farmhouse Blonde
• Whiskey Soaked Oak Aged Steep & Deep

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