On this anniversary, everybody must get Stone

It’s been 18 years since Greg Koch and company started a beer revolution in southern California. The founder of Stone Brewing Company in San Diego, states on the company’s website that he and his compatriots are “hoisting our banner to proclaim artisanal beers’ vast superiority over stripped-down, business-driven, industrialized, fizzy, yellow mediocrity.” For its 18th Anniversary, Stone has brewed Stone 18th Anniversary Ale. The beer, an imperial India pale ale is brewed with El Dorado hops for a lemony, tropical-fruit freshness and a small amount of English Brown Coffee Malt for balance. But get it quick, it’s not here for long.

Herald news services

More in Life

‘The Shape of Water’: 1950s creature feature meets 2017 allegory

Director Guillermo del Toro’s allegory bears his fetishes for monsters and surrealistic environments.

‘Ferdinand’ a modern take on the beloved children’s story

The lovable bull is back in an enjoyable but spotty animated film from the makers of “Ice Age.”

Art mimicks reality in engrosing ‘On the Beach at Night Alone’

The Korean film tells the story of an actress recovering from an affair with a married director.

Everett’s Michael ‘Scooby’ Silva is the leader of the (dog) pack

Since 2012, he’s built a thriving business walking dogs while their owners are at work.

Student winners to perform concertos with Mukilteo orchestra

This annual show is a partnership with the Snohomish County Music Teachers Association.

Seattle Men’s Chorus brings sassy brassy good time to Everett

The annual show, this year at the Historic Everett Theatre, has warmth of brass and pinch of sass.

This harp concert is worth the journey to Everett

Annual holiday show by Bronn and Katherine Journey is Wednesday at Everett Performing Arts Center.

Still looking for that one special recipe for the holidays?

Columnist Jan Roberts-Dominguez shares her traditional recipes for cheese soup and chocolate sauce.

How to saute mushrooms to crispy, browned perfection

Various levels of heat affect our scrumptious fungus: There’s “sweating” and then there’s “sauteing.”

Most Read