The first-annual Aroma of Tacoma home brewing competition is in the books. Saturday, July 26, before the big Harmon Brewing Co. Progressive Party at Harmon Tap Room and The Hub, around 30 home brewers filled the tables in the Tap Room's Harmon Garden as Casey Williams and Trevor Nichol handed out medals and plaques to the best home brewers in the, well, the world as winners were announced as far away as Europe.

Harmon Brewing Co. and Mash teamed up to sponsor Aroma of Tacoma, but Williams and Nichol ran the show, inviting home brewers to brew beers in 23 beer styles using handcrafted products, containing ingredients available to the general public and made using private equipment by hobbyist brewers. Saturday, July 19, judges gathered at the Harmon Hub in Tacoma's Stadium District and sampled the "brew"-testant's beers. It was a BJCP sanctioned home brewing competition with Pro-Am selections.

Saturday morning, the regional home brewers gathered in the Garden to drink beer before 11 a.m. and laugh their asses off as Tacoma home brewers Williams and Nichol announced the winners. The names given to the home brews were freakin' hilarious. Here is the list of winners:

2014 Aroma of Tacoma HomeBrew Championship Winners

Pro/Am Selections

(Brewer's Name - Entry Name - Commercial Brewery - Style)

#1 - Randall Breedlove - The Geek - Tacoma Brewing Co. - IPA

#2 - Tim Frommer - C. D. Saison - Engine House No. 9 - Saison

#3 - Tony Ochsner - Waimea Blood Orange Pale Ale - The RAM - American Pale Ale

#4 - Jay Walker and Shawn Anderson - Hop Denim - Harmon Brewing Co. - Double IPA

#5 - Dioni De Morena - Die Wasp - Wingman Brewers - Kolsch

Light Lagers/Hybrids

(Place - Brewer's Name - Entry Name - Style - Club)

1st - Dioni De Morena - Die Wasp - Kolsch - Cascade Brewers Guild

2nd - Garth Donald - Forgotten Brew - Blonde Ale - Regicidre Brewing

3rd - Ernie Smith - DABble - Dortmunder Export - IBU (Intellectual Brewers Union)

Maillard Duck

(Place - Brewer's Name - Entry Name - Style - Club)

1st - Tony Ochsner - Black Dog - Schwarzbier - Chop & Brew

2nd - Chris Tracy - Marzen - Oktoberfest/Marzen

Ales of the British Isles

1st - Tony Ochsner - Talli The Timid - Mild - Chop & Brew

2nd - Jeffrey French - Frenchy's Bitter - Standard/Ordinary Bitter

3rd - Dioni De Morena - Highlands Calf - Scottish Light 60 - Cascade Brewers Guild

Freedom Ales

1st - Mark Aichele - 5280 Pale Ale - American Pale Ale

2nd - Andrew Czarniak - Red Right Returning - American Amber Ale - Bay Area Mashers

3rd - Mathew Wisner - Breakfast For Dinner - American Brown Ale

The Darkness

1st - Ken Buckley - Chocolate Covered Espresso Bean Stout - Foreign Extra Stout - Impaling Alers

2nd - Andrew Czarniak - Post Captain - Brown Porter - Bay Area Mashers

3rd - Brian Heckard - Vladimir Putin American Stout - American Stout

Wolf of the Willows

1st - Jay Walker - Hop Denim - Imperial IPA     

2nd - Patrick Dutmers - Super Sim IPA - American IPA     

3rd - Daniel Christensen - End Of The Line IPA - American IPA - IBU (Intellectual Brewers Union)

Battle of the Bulge

1st - Charles Macaluso - Big Dipper - Belgian Specialty Ale     

2nd - Tim Frommer - C.D. Saison - Saison    Cascade Brewers Guild

3rd - Chris Tracy - Stable Boy Summer Session Saison - Saison     

Honorable Mention - Steve Taylor - Bigfoot Belgian Pale Ale - Belgian Pale Ale

Belgian Strong/Strong Ales

1st - Kevin Blaylock - Bromance Barleywine - English Barleywine    Headlock Brewing

2nd - Dioni De Morena - Red Bulldog - American Barleywine - Cascade Brewers Guild

3rd - Brian Heckard - Garbo Golden Ale - Belgian Golden Strong Ale

Fruit/Veg/Wood

1st - Ernie Smith - G Ma's Porch - Fruit Beer - IBU (Intellectual Brewers Union)

2nd - Charles Macaluso - Barking Dog Of The Hair - Wood-Aged Beer     

3rd - Darren Gordon - Bourbon Barrel Vanilla Russian Imperial Stout     Wood-Aged Beer     

Honorable Mention - Nicholas Marianetti - Ginger Kumquat Saison - Fruit Beer

The Kitchen Sink

1st - Gregory Marlor - Vitis Vinifera - Specialty Beer - CHUG

2nd - James Frazer - Spruce Springsteen - Specialty Beer - Hill City Homebrewers

3rd - Daniel Christensen - Symphony - Specialty Beer - IBU

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 Rachel Hogan.

Server Banner Girl, July 28-Aug. 3, 2014

Rachel Hogan

Being a great bartender is about far more than mixing magic - although that element is certainly important. But a bartender's role behind the stick is also about spending time with those bellied up to the bar, whether they're high rollers or gravediggers. And Rachel Hogan, who has been a bartender at Jazzbones since she was 21, deserves heroine worship for the way she straddles the line between professional and perky. She's engaging and exuberant and comes off as genuine and knowledgeable but never snooty, and she doesn't overthink what she pours in your drink. Like the pro that she is, she just gets it.  

Why do you serve?

"I enjoy people. I quit doing dental because I could not converse with people like I can serving. I have met a lot of cool people behind the bar. It's a real awesome job."

Who is your favorite server in the South Sound?

"Josh Hill is my favorite. He works at The Swiss and Eleven Eleven. I think he's one of the best bartenders in our area. He's definitely a high volume bartender and can hold a conversation even when he's super busy."

What is your current drink of choice?

"Real cheap champagne. I love it."

What is your favorite movie?

"I don't watcha lot of television. But, when I'm real sick, I like to watch Gone with the Wind."

What don't you serve?

"I don't serve Zima and Mad Dog."

What's on your radar at Jazzbones?

"Jazzbones has some real rad music on the way, such as The Red Elvises, English Beat, Katchafire, J-Boog and Randy Hansen."             

LINK: Meet other South Sound servers

Macaroni and cheese. What began as an inexpensive school cafeteria lunch for most of us has turned into my obsession: try as many South Sound mac and cheese dishes before the Weekly Volcano's Tournament of Mac and Cheese in March 2015.

Though the classic mac 'n' cheese consists of elbow noodles and cheddar or American cheese sauce, there are so many variations - topped with breadcrumbs, baked into individual mini casseroles, made with upscale ingredients such as truffle oil and lobster. Frankly, I love them all. My nirvana: the magic moment when the cheese has cooled just enough to prevent the roof of my mouth from fusing to my fork.

One of the top restaurants in Tacoma must have one of the top macaroni and cheese. So it is written; so it is done. Maxwell's Restaurant + Lounge's "Max + Cheese" ($9) is perfection. Perfectly cooked macaroni is lovingly married to sharp cheese and bacon with a crunchy breadcrumb topping. Is it blasphemy to say I'd skip Maxwell's award-winning Walker Burger and have a second helping?

"We make it to order with care," explains Maxwell's Executive Chef Hudson Slater. "Every Max + Cheese ordered is very important. The pasta is al dente; the sauce is rich and creamy and has a great cheesy flavor from the sharp white cheddar. The toppers help too. Crispy bacon, toasted breadcrumbs and fresh scallions."

It is hard to go wrong with the flavors as long as you make it correctly, which Slater does. It's creamy but holds on the fork. It's crunchy, but light on the breadcrumbs. The fresh scallions pop. Oh, and the bacon. ...

P.S. Maxwell's server Kent Bolden was named Best Server by our readers in our 2014 Best of Tacoma issue.

MAXWELL'S RESTAURANT + LOUNGE, 4-10 p.m. Monday-Thursday, 4 p.m. to midnight Friday, 5 p.m. to midnight Saturday, 454 St. Helens Ave., Tacoma, 253.683.4115

LINK: More mac and cheese dishes in the South Sound

It's a big weekend for Harmon Brewing Company. Saturday marks the official merging of its two St. Helens neighborhood sister restaurants Harmon Tap Room and The Hub into one giant beer complex. In celebration, a "Progressive Party" will be thrown from 1-6 p.m., where those who pay $15 may meet head brewer Jeff Carlson and his crew, drink specialty beers, taste the new menu, sample desserts from Harmon's new in-house baker and, of course, hug a Harmon employee. Space is limited; grab your tickets at The Hub and Harmon Tap Room. Harmon will also unveil its Hop Coffee enterprise at the party. Hop Coffee will operate out of the Harmon Tap Room, serving Bluebeard Coffee Roasters espresso accented with Harmon beer reduction syrups. If that wasn't enough, the party will also take time out for the Harmon and Tacoma homebrewing supplier MASH to hand out awards for their homebrewing competition, Aroma of Tacoma.

Wow.

In regards to the "specialty beers" available during the Progressive Party, head brewer Jeff Carlson has released the goods. The following Harmon Tap Room Reserve Series beers will be available Saturday, and will remain on tap at the Harmon Tap Room after the party.

In honor of John O'Gara, the ParkWay Tavern's long-time manager who passed away this past spring, Carlson has brewed the Old John Barrel Blend; an old ale brewed with Pale 2-Row, Dark Munich, Crystal 15 and a little Pale Chocolate malts. It was hopped with Liberty, Fuggle and Cascade hops. The whole batch was transferred into three barrels - two whiskey barrels and one wine barrel - then blended. It rings in at 9.7 percent ABV and 45 IBUs. The ParkWay Tavern also has a little shindig on Saturday.

The second Harmon beer is the Left Handed Nomad, which was brewed for the anniversary of the Tacoma Rugby Club. It's a hoppy light bodied blonde ale with citrus, melon and tropical/fruity flavors and aromas. The flavors and aromas come from five different hop varieties - Sterling, Amarillo, Centennial, Cascade and Citra. The grains Carlson used to balance the beer out and create its wonderful color were 2-row pale, a German Pilsner malt, Carahell and White Wheat. It rings in at 5.1 ABV and 35 IBUs.

The third release is its Super Samurai; a single hop barleywine featuring Sorachi Ace hops. Name appropriately, this barleywine is big, bold and aggressive with 11 percent ABV and 102 IBUs.

Fourth, its Cascadian Dark Ale Black Tartan will be in the house. The full-bodied IPA is brewed with six different malted barleys and chocolate wheat, and hops Colombus, Amarillo, Simcoe and Zythos for the dry-hop. Harmon's Black Tartan grabbed a silver medal at the 2014 Washington Beers Awards for its combination of roasted malts with citrusy and piney hop notes. If you can't decide between a stout and an IPA, chose this combination of booth. It rings in at 7.4 percent ABV and 84 IBUs. Only one keg remains, so Saturday may be your only chance.

Finally, the Reserve Series Barrel Aged Saison is Harmon's latest release in its Tap Room Reserve Series of beers. The Mt. Takhoma Blonde is the base of this beer, fermented and aged in a wine barrel, with two different strains of Saison yeast. While fermenting in the barrel Carlson also added some candied Ginger and three different tea blends from Ubis in Tacoma. Expect a combination of aromas and flavors with a slight tart and dry finish. It rings in at 5 percent ABV and 18 IBUs.

There you go. There's Carlson's summer gift to you.

HOP COFFEE OPENING/PROGRESSIVE PARTY/AROMA OF TACOMA AWARDS, 1-6 p.m., Saturday, July 26, Harmon Tap Room/The Hub, 204 St. Helens Ave., Tacoma, 253.212.2725

It appears we are getting this summer's entire allotment of rain all in one go. And as glad as we are for our parched earth to get the much-needed precipitation, let's face it: After all these straight days of sun all this rain is a little ... shocking?

Let's celebrate. El Toro has introduced new margaritas.

"Yes, we have new margaritas," says Ruben Arias Jr., executive manager of El Toro Restaurants, with locations in Tacoma, Puyallup, Lakewood and University Place. "Our house, Gold and Cadillac are standard and we have always served them. But the rest are new. We put this menu three weeks ago."

Blended or on the rocks, salt or no salt, classic or all fruited up - El Toro has your back today.

Back in the days before new taproom arrivals were noted in Tweets and brewers dropping off kegs morphed into four-course beer and food pairing events, there was the ParkWay Tavern, nestled in Tacoma's North Slope Historic District. The classic neighborhood bar still stands, surrounded by historic homes and fronting a busy street. In fact, the ParkWay looks pretty good for turning 79 Saturday. Sure, It went through a slight facelift eight years ago, adding the brick patio and party lounge to gain back some youth. But, you certainly won't find a restroom with fancy-schmancy bathroom fixtures that look like the bastard offspring of the IKEA catalog.

In the grand scheme of things, the craft beer industry is still young, and the new pubs and taprooms showcase that youth with slick designs and huge wooden communal tables. The ParkWay grew into the craft beer industry, serving pitchers of Bridgeport IPA for those trying to play pool with warped sticks in the early 2000s. Over the years, the tavern has been home to the area's most knowledgeable beer aficionados, including Barry Watson (now co-owner of Pint Defiance with wife, Renee) and John O'Gara, the 52-year-old ParkWay long-time manager who passed away from health issues this past spring (RIP). Jeff Fraychineaud still owns the joint (as well as the Corner Bar four blocks away). Bartender Sean Jackson moved into O'Gara's management position, but still can match wits when bartender Nicholas Brosier turns it on (here's proof).

The ParkWay is good. It's secure with its age. It proudly shows its wrinkles, and flaunts it with historic Tacoma prints and retro beer signage covering the walls. The latest and greatest craft beers line up behind the bar. It's where the service industry and alcohol reps drink, as well as those beyond walking distance. And, it's going to sing happy birthday loud and strong Saturday, although doctors are on call at nearby Tacoma General.

The ParkWay's "79th Birthday Partay" includes a "Badass Tacomacentric Beer Line Up," a beer garden in its backyard, Chad's BBQ out front, punkgrass band Rusty Cleavers jammin' around 3 p.m., Mr. Gibson's FroYo Wagon pulls up around 4, plus the release of the new ParkWay Tavern hoodies.

One of the proudest at the party has only worked there three months, the day shift on the weekends. Former Tacoma School of the Arts student and once Weekly Volcano intern Emily Meyers is 56 years younger than the tavern, "but we get along just fine despite the age difference" she says.

I caught up with Meyers before Saturday's big bash.

WEEKLY VOLCANO: Why did you choose the ParkWay Tavern to sling beers and food?

EMILY MEYERS: I had actually been a patron of the ParkWay before I started working there. It was a favorite spot when I was living on I Street. Even when I moved out of the area I would still ride my bicycle down for a drink and a bite to eat. I thought it was a homey tavern with really amazing and sweet bartenders.

VOLCANO: What are your favorite ParkWay experiences so far?

MEYERS: My favorite experiences so far, because I anticipate many more to come, have been getting to know my weekend regulars. They are a varied and interesting bunch to say the least. I also loved being a part of World Cup mayhem, groups of boisterous fans keeping me on my toes as a new bartender. Being hired when I did has allowed me to get to know the ParkWay in the summertime: patio plus puppies and craft beer make for a wonderful first bartending experience.

VOLCANO: I have been capitalizing the "W" in ParkWay to match the sign in front of the building. Condemn or allow?

MEYERS: I'll allow it! The snazzier you can get with the ParkWay the better.

VOLCANO: How cool is bartender Katie Lowery?

MEYERS: On a scale of one to ten? Freaking fantastic. Best sense of humor and so chill.

VOLCANO: What's the craziest thing you seen longtime ParkWay bartender Nicholas Brosier do?

MEYERS: Oh my gosh, where do I start? I would have to say when he confiscated a light-up "disco stick" and proceeded to pull a Gandalf. He basically twirled it then slammed it down and yelled, "Though shall not sass!"

VOLCANO: What's your favorite piece of art hanging on the wall?

MEYERS: My favorite picture has to be the one above the middle booth by the pool table. It's of a kindly looking barkeep with the biggest handlebar mustache. He reminds me so much of Jordan (the fiancé). Even one of his friends said, "Look Jordan, it's a picture of you when you're older!" A close second is the long sign above the entrance to the pool table stating that the liver is evil and must be punished.

VOLCANO: When you're off duty, what beer do you take out to the ParkWay's front patio?

MEYERS: I'm usually drinking any amber or saison I can get my hands on. I like something that's different with a lot of flavor.

Thanks Emily. Happy birthday, ParkWay Tavern! Here's to another 79.

PARKWAY'S 79th BIRTHDAY PARTAY, 2 p.m. to close, ParkWay Tavern, 313 N. I St., Tacoma, 253.383.8748

Not all delicious food is photogenic. Sad, but true. Ask any foodie. With the invention of modern day photos apps such as Instagram lovers of the culinary arts carefully consider composition, lighting and all that jazz before taking a bite. As I considered this week's Eat This Now recommendation, I almost went another route. Just because a dish isn't pretty doesn't make it unworthy to dig into.

So to get on with it, what should you eat, right NOW is Wild Orchid's Sautéed Basil Curry ($10.95). Julienned bamboo shoots, bell peppers, baby corn and sliced mushrooms are joined by your choice of tender chunks of beef or chicken and then generously bathed in a basil, coconut curry sauce. You can add some heat based on a five star spice system making this dish a great balance of heat and sweet and super fresh with the variety of veggies.

Easily shareable and delicious whether dining in on date night or taking it to go.

In my to go container it looked especially unfortunate, but man oh man was it delightful.

WILD ORCHID, 11 a.m. to 9 p.m. Monday-Friday, noon to 9 p.m. Saturday and Sunday, 3023 Sixth Ave., Tacoma, 253.627.5889

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 Amy Hiibel.

Server Banner Girl, July 21-27, 2014

Amy Hiibel

The person behind the coffee shop counter is a kind-of saint, what with all those grouchy morning people in need of caffeine (never me, of course). The Bluebeard Coffee Roasters baristas are always ready with your morning or afternoon brew, and there's no friendlier face than Amy Hiibel. Voted Best Barista in the Weekly Volcano's 2013 Best of Tacoma issue, Hiibel there serving up your latté or red-eye with a smile - even if you are a little grumpy in the AM.

Why do you serve?

"I honestly love being a part of the community. Getting to see so many people from so many different social circles and backgrounds each day makes me feel like I am contributing to the Tacoma community I love so much. I tried for years to do a desk job, and it was just never fulfilling for me. I came back to coffee about four years ago, and it was the best life choice I could have made."

Who is your favorite server in the South Sound?

"There are so many wonderful people in the service industry, it's hard to pick just one. However I do love seeing Greg Rodriquez whenever he is bartending at Top of Tacoma. He was my first bartender at Magoo's before I even moved to Tacoma. He is such a genuinely sweet and caring human, it's always a pleasure to see him and hear him laugh as he's pouring beers and drinks."

What are you most proud to serve?

"I don't drink milk, but I do love serving someone a latte and having them exclaim over the art on top of their beverage. It's pretty adorable to have people whipping out their phones to take documentation of what they are about to put in their mouth. It's a simple act, but it can make someone's whole day."

What is your current drink of choice?

"Depends on what sort of beverage we are talking about. For caffeinated purposes, I will always pick a chemex. It's my favorite method of brewing, and there is something satisfying about making one for yourself. If we're talking an adult beverages, forever a bourbon neat and cold IPA. Or Rainier. I like to keep it classic."

What is your favorite movie?

"I am a glutton for eighties action movies. I think I've tortured my neighbors with sounds of explosions entirely too much, especially Bruce Willis. I mean, c'mon. Die Hard is the best classic holiday movie."

What don't you serve?

"White chocolate. Or white coffee. It's not happening."

What's on your radar at Bluebeard Coffee?

"It's always exciting to see a new line up of coffee as the seasons change. For instance, right now we have a Costa Rican, Las Lajas. It's amazing. Think serious strawberries. I want to drink it forever."

LINK: Meet other South Sound servers

Today's weather forecast in the South Sound calls for cloudy and partly cloudy skies through the night. Today's beer forecast calls for ...

Engine House No. 9 has tapped the kegs for its Berliner Fest, an event celebrating German sour beers.  Fourteen plus beers Berliner Weisse and Gose are on tap, which includes the E9 Tacoma Weiss with peach and golden raspberry variants. Read the full story on Berliner Fest here.

The Harmon Brewing Co. and Mash Homebrew Supply have teamed up to host "Aroma of Tacoma," a Beer Judge Certification Program sanctioned home brewing competition with Pro-Am selections. Saturday, judges will gather at the Harmon Hub in Tacoma's Stadium District and sample the "brew"-testant's beers in a morning and afternoon session.

Rainy Daze Brewing from Silverdale takes over the taps at Morso in Gig Harbor beginning at noon. Expect the Mind Funk, gold medal Hypocrite Double IPA. Pourhouse IPA, silver medal Rainy Rye IPA and English Pale to take the attention away from Morso's plethora of wine. Rainy Daze brew master Mike Montoney will hang from 1-4 p.m. There's a $5 cover.

Narrows Brewing will host a one-year anniversary party titled "Breakers Ball" from 6-11 p.m. Stephanie Anne Johnson will perform. Local food trucks and vendors will be on site. Read my interview with Narrows' head brewer Joe Walts in the New Beer Column.

Coffee-infused stouts are fairly common in the craft beer industry, especially in imperial stouts. It makes perfect sense to match roasted coffee with roasted malt.

Harmon Brewing Company has taken the coffee-beer combination in a different direction with its Hop Coffee - a coffee roast accented with its beer. Made with Bluebeard Coffee beans, Hop Coffee is a coffee that is all about the beer.

"We have taken two of America's most favorite tastes - coffee and beer - and fused them," says Harmon Brewing Co. co-owner Pat Nagle. "My business partner Carole Ford came up with the idea of taking some of our beers, reducing them down to syrups for flavoring for local coffee."

Ford chose Tacoma coffee roaster Bluebeard Coffee, which buys its beans from Latin America, Indonesia and East Africa, as their partner.

Bluebeard principle Kevin McGlocklin is excited to work with Harmon Brewing. "They are go-getters, always coming up with something new," says McGlocklin.

McGlocklin is creating a special dark roast for Hop Coffee, which the Harmon folks believe will work better with their beer reduction.

According to a news release, Harmon Brewing hired Melina Eshinshi, a professional chef, to handle the special alchemy between the coffee and beer. The flavored syrups are reductions of four Harmon signature craft beers: Mt. Takhoma Blonde with Orange Zest, Pinnacle Peak Pale Ale with Vanilla Bean, Pt. Defiance IPA with housemade Torani caramel sauce and Puget Sound Porter with housemade chocolate sauce.

"I can't reveal all the trade secrets, but for example I mixed our Pale Ale with an all-natural vanilla extract and that is going to make a fantastic Macchiato," said Eshinski in the news release. "The Puget Sound Porter seems a natural fit with any mocha drink."

Ford and Nagle will sell their Hop Coffee and standard coffee drinks from the northwest corner of the Harmon Tap Room. Stadium Bistro, the restaurant that occupied this space before the Harmon Tap Room, had hired a guy to build a coffee shop in the corner. The Harmon Brewing Co. will take the concept to completion, opening the Hop Coffee business during its Progressive Party Saturday, July 26 - the official merging of the two St. Helens neighborhood sister restaurants Harmon Tap Room and The Hub into one giant beer complex, which I announced several months ago. Meet the brewers, drink specialty beers, taste the new menu, sample desserts from Harmon's new in-house baker, hug a Harmon employee - the Progressive Party will run 1-6 p.m. for $15 a head. Spac eis limited; grab your tickets at The Hub and Harmon Tap Room.

The homebrewing competition Aroma of Tacoma awards ceremony will also be held during the Progressive Party.

"You can come in and grab your regular coffee drinks, or you can get one of our specialty Hop Coffees," explains Nagle. "It's going to be its own coffee shop, open at 6 a.m., where you can come in with your laptop, have a cup of coffee, watch our guys brew beer in the brewery room. It will be like having your own large office, complete with Wifi."

Bluebeard Coffee will help hire and train the Hop Coffee staff.

The Hop Coffee logo carries the "H" from the Harmon logo and the "O" is a big hop.

"It's a beautiful logo," says Nagle with a big smile.

The Hop Coffee space will also house Harmon's merchandise - shirts, caps and such - which Nagle hopes to set up an online store to sell both the coffee and swag.

"We're looking to remodel the Harmon downtown to have a Hop Coffee outlet there, maybe a Hop Coffee out at the Gig Harbor Hub."

Could there be Hop Coffee huts?

In any case, you won't be sorry to wake up and smell the coffee with Hop Coffee.

HOP COFFEE OPENING/PROGRESSIVE PARTY/AROMA OF TACOMA AWARDS, 1-6 p.m., Saturday, July 26, Harmon Tap Room/The Hub, 204 St. Helens Ave., Tacoma, 253.212.2725