Posts in Imbibe
Buzzed Cuts: Barbers Entice Customers by Offering Beer

If you ask Louisville, Ky.’s Melissa Gray about the burgeoning relationship between haircuts and beer from craft breweries, the third-generation barber who opened her own shop in 2016 will list nearly a dozen reasons why she thinks the two were made for one another. At the top of that list is the hyper-local aspect of beer, the fact that it allows people (specifically, men) to feel more comfortable being groomed, and that it eases potential wait time. But Gray is also quick to say she never wanted Beards and Beers to become a bar with a barbershop in it.

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India Pale Ale Face-Off: Searching for the Best IPA in Seattle

Conceived in England in the late 18th century, the iconic India pale ale has a storied past and a bright future. In the 1700s, beer makers added extra hops during the brewing process; hops was a natural preservative, and kept the beer fresh in the barrels that were shipped from England to the Indian colonies. This gave rounder pale ales a sharper bite and soon enough, the distinctive taste of IPAs became embedded in our culture. The style has lived on ever since.

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Canna Parents: Does Smoking Make You A Better Parent?

People have been smoking marijuana for hundreds of years. And, inevitably, some of those people have been parents. Today, as cannabis becomes legalized in more states across the U.S., parents are facing the challenges—both privately and publically—of how to talk about the substance with their children, as well as how to orient parenting around their own usage. To get a better sense of how parents make these decisions and to see what they’ve learned on the job, we reached out to a few for insight.

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A Pioneer, Reinvented: The Humble Beginnings and Hopeful Future of Seattle’s Redhook Brewery

Walking into Redhook Ale Brewery’s new experimental brewpub facility, Brewlab, you might experience a moment of cognitive dissonance. On the one hand, you’re in the center of Seattle’s hippest neighborhood, Capitol Hill, inside a bright, shiny new watering hole, surrounded by beer lovers of all kinds—from tech nerds to indie rockers. On the other, you’re in a Redhook facility, a realm no longer associated with recipe excitement and brewing innovation. So your next thought might be, “Wait, what’s going on here?”

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After City Shuts Down Chef’s Weed-Infused Dinners, Unika Noiel Finds a Danksgiving Workaround

Seattle’s Unika Noiel, head chef of the Pioneer Square Italian restaurant Che Sara Sara, is also one of the city’s foremost experts on cooking cannabis-infused food. Whereas most retail edibles are sweet, like cookies and gummy worms, Noiel’s infusions are more of the soul food variety, ranging from fried chicken to catfish to watermelon salad.

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Too Drunk to Rock: Seattle Musicians on Why They Went Sober

Michael Wansley remembers very clearly the day he first got sober—Seafair Weekend 1999—after waking up in bed with a stranger, full of regret. He remembers a night in Paris while on tour with Macklemore & Ryan Lewis, in a small club surrounded by hundreds of people waving bottles of champagne at him from every angle after he’d finished his famous deep-voiced hook on “Thrift Shop.” And he remembers a simple but effective idea his AA sponsor told him one afternoon: “Michael, you never have to take a drink again.”

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Pike Brewing Company Gets Refined With Tankard & Tun

Born in 1996 during the waning days of the grunge movement, Pike Brewing Company’s historic subterranean pub, just a few blocks from the center of Pike Place Market, The Pike Pub, is adorned with random stickers, exposed grating, and pipes painted black. The pub, which brews and serves some of the city’s most recognizable beer, feels comfortable and familiar, like your favorite ripped jeans/flannel shirt combo. But the famous locale has recently changed significantly.

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Inner Experience, Collective Empowerment: Women.Weed.WiFi’s Revolutionary Platform

When you start a new project—whether that’s a platform, publication or business—it’s important to create and maintain a balance between a set mission statement and an openness or malleability. It’s a hard thing to attain, and the reason why many ventures fail. But for the founders of the Seattle-based Women.Weed.Wifi collective, this balance comes naturally—even telepathically.

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Why Does Craft Brewing Keep Growing?

In 2011, there were some 2,016 craft breweries in the United States, according to the Brewers Association. Just five years later, there were 5,234—and many believe this number will continue to grow. But why, exactly? What is it about craft breweries that the country adores? I asked some of Seattle’s most renowned brewers for their insights.

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WHERE EVERYBODY KNOWS YOUR NAME: RE-BAR

Re-bar occupies a strange and lovely place in Seattle – both spatially and historically. The bar, located in the nebulous Denny Triangle, has provided a safe space for queer nightlife in the city for decades. It’s also where Nirvana staged its record release show for Nevermind (and where the band was famously kicked out of that same night). For many, Re-bar is the last remaining semblance of a Seattle quickly slipping through our collective fingertips. But the club’s owners remain hopeful they can keep the culture alive as apartment buildings are built, flanking and practically engulfing the favorite nightspot.

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Nine 420-Friendly Songs To Smoke To

There’s no shortage of weed-centric music. Everyone knows the funny “Because I Got High,” the cheeky “Smoke Two Joints,” the personifying “Last Dance With Mary Jane” and the anthemic “Hits From The Bong.” They’re all great, if blunt (pun intentional) chronic-friendly tunes. However, other songs—those that don’t necessarily put weed in the song title—implore you to take that first puff and spark your imagination with their musical subtleties. So in honor of today’s holiday, here are nine recordings to smoke to amidst your THC giggles, as you enjoy the celebration that is April the 20th.

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Bringing Beer Back to Where It Began

Before the Industrial Revolution, women ruled the beer-brewing world. It’s true. The act, associated with the kitchen primarily, was handled mostly by women, who first brewed beer for their families, then for their communities, and later, when a little money was available, for paying customers in tap houses.

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