Drink This: Skookum’s head brewer is heading to the East Coast

Since taking over Skookum’s day-to-day brewing operations nearly a decade ago, Hollis Wood has helped take the Arlington brewery to new heights.

He’s now taking on a new challenge on the East Coast.

Wood recently took a brewing job with Ever Grain Brewing in Camp Hill, Pennsylvania. Located about two hours west of Philadelphia, Ever Grain is a five-year-old brewery with a new 17,000-square-foot brewing facility and restaurant with plans to grow.

“I came to a point where I wasn’t sure what I wanted to do next and where I was going,” Wood said. Before taking the job with Ever Grain, he contemplated opening his own brewery in Snohomish County. “I really wanted to continue to grow as a brewer and take that next step. I’m excited to grow and learn.”

Under Wood’s guidance, Skookum became one of the premier breweries in the state. Always a hometown favorite, Skookum earned a place on the radar of hardcore beer nerds for its groundbreaking milkshake and fresh hop IPAs, true-to-style lagers and a barrel-aging program that churned out bourbon stouts, barleywines and saisons.

“We’ve had a lot of success here,” Wood said. “I appreciate everything they’ve allowed me to do.”

Skookum owner Ron Walcher said that when he brought Wood on, he asked him to improve on existing recipes and experiment, taking Skookum’s lineup further into other styles and techniques.

“The past 10 years has shown he was quite successful,” Walcher said. “He will definitely be missed.”

Wood said that the Ever Grain team is excited to leverage his expertise in creating a barrel program and increasing distribution opportunities in surrounding metro areas like Baltimore, Pittsburgh, New York City and beyond.

“It’s amazing how many distribution opportunities they have compared to here,” Wood said.

Wood is leaving the Skookum brewing team in good hands. Max Neumann and David Kolbe, who have worked with Wood over the past four years, will take over brewing leadership responsibilities.

“Will there be changes? Probably,” Walcher said. “We’re OK with that.”

Hurry in to Skookum and pick up a four pack or grab a pint of some of Wood’s final Skookum fresh hop creations, including K’POWW, Temple of Bloom, Wetside Connection and Rising Bines.

Temple Distilling celebrates 6 years

Lynnwood’s Temple Distilling has a lot to be thankful for as it nears its sixth anniversary. The distillery has expanded its tasting room hours to 4 to 7 p.m. Fridays and noon to 5 p.m. Saturdays and will begin making bourbon and single malt whiskey in its facility soon.

Temple plans to celebrate its six-year anniversary on Nov. 6 at its taproom and will release its Woodcut Barrel-rested Gin, Batch No. 5. Because of COVID, this batch rested in barrels for two years — 15 months more than the previous batches.

Temple owner AJ Temple said that the distillery’s whiskey warehouse should be online soon and that Temple will begin making bourbon and single malt whiskeys to join its lineup of gins and limoncello.

Edmonds taproom wins design award

Opening in the midst of the pandemic, Leftcraft has stood out from the crowd with a diverse menu of craft beers and cocktails, plus a food menu of locally sourced bites. The design of the downtown Edmonds taproom is also turning heads.

Leftcraft was recently named the winner in the Casual Restaurant category at the 17th annual Hospitality Design Awards. Leftcraft, which features concrete walls and floors and a tongue-and-groove Douglas fir ceiling, was designed by Seattle architecture firm Graham Baba Architects.

The firm describes the taproom as “casual and approachable, yet distinct from local restaurant and bar establishments.”

Narrative opens Bellingham location

Narrative Coffee is planning to open a second location in Bellingham next month, according to a post on Instagram. The Everett coffee shop founded by Maxwell Mooney will take over a cozy spot next door to the Elizabeth Station taproom and bottleshop at 1400 West Holly St. in Bellingham.

A nationally ranked barista, Mooney’s philosophy is that a cup of coffee should reflect the bean’s true nature as a seed of a tropical fruit.