Beer has always been an acquired taste for me. I’ve never really followed after my mother who has always enjoyed the comfort of an ice cold beer with much emphasis on the word cold. Me preferably, I enjoy wine. Not the pretentious bitter taste of swirl and spit, but more so for the relaxation of my high energy drive. I don’t even really drink for the ease of drunkenness in making a few, if not many, bad decisions; although I wouldn’t pass it up occasionally. Though I do find it quite intriguing in how the term “liquid courage” as being the overall idea of shameless confidence, which can be so prevalent in the social atmosphere of alcohol enthusiast, I’ve found that whoever considered the nature of doing a social gathering when beer science comes into play are quite the scientist themselves.
To mark the month of July, I attended and volunteered my time pouring some of the most 30 rarest selections of crafted beers at the Beer Fest for Geeks. Typically when I think of the term “geek”, the last thing I would associate a geek with is beer; but clearly the science behind the brewing process is more than where you would find your average Joe claiming any knowledge other than what’s simply on tap. I mean, we’re talking about people who practically drink for a living being able to distinguish every flavor and aroma that appeals to their senses. I remember getting drunk off ocean spray cranberry juice for my 21st birthday due to me leaving my bottle in the Las Vegas heat. I left it in the trunk of my car overnight until it became fermented; and that stuff was pungent, but it got the job done! These individuals understand the chemistry behind the science in brewing. What blends work together and what don’t. One rep explained to me how his craft beer was created by the accidental sourness of a bug that was apparently parched. Since then, they recreated that very same citrus sour flavor that has attracted many of his beer lovers.
Photo cred to Kelly Erickson, Craft Media Solutions
The event started at 1 p.m at the Stout location in Hollywood. Tickets had already sold out weeks prior to the event getting all beer lovers geared up for a full day of rare craft selections delegated by Joey Anderson, the head of beer management for Stout Burgers. This was something interesting to me as I’ve only ever known the cliche brand of beers which even those I don’t enjoy the taste, but there’s something that separates the idea of craft and basic; and well, these beers are far from being basic. I arrived early to help with the set up before guest arrived. Ice coolers were lined up with the convenience of connecting the kegs through a crafty concoction of tubes that would be directly poured into a glass. I’ve barely understood how everything is connected from a walk-in cooler to behind a bar, so imagine my amazement knowing that some millionaire cleverly invented this genius system. The beer names were displayed in order for guest to differentiate between each beer and also allowing for guest to rotate through their tasting experience. The closer to the time that guest would be arriving, the more nervous I became in the expectations of knowing what I was doing. I wasn’t prepared to share my level of expertise, or rather none, with those who come to these type of functions as a past time hobby, but I was ready to accept this rare challenge.
Volunteers, including beer distributors and reps, chose a spot while pouring the beer for guest. I found myself quickly shadowing those that had far more experience than a test run. Before getting started, it was imperative that we went over a few ground rules between the pour to alcohol ratio. By the time I was given numbers, my head was spinning as it was a lot to soak up in fewer minutes from the time people would be arriving. While this day was all in fun, the last thing we needed were people stumbling all over the Hollywood streets before happy hour started somewhere in the world. I had chosen the stout craft beer selections of Hanger 24, Drakes, Joseph James and Uinta, which to my understanding, Uinta is the last keg of its kind to ever exist. We were asked to get familiar with our chosen beer stations as well as the others by tasting them. I guess from an unbiased point of view, my opinion would be valued, but not necessarily when holding conversations with people who have a fondness for this unique experience.
Photo cred to Kelly Erickson, Craft Media Solutions
My beer station was a dark stout which I at first had trouble swallowing due to its bitter flavor, but after getting past the after taste, I was able to distinctively taste the ingredients. Hanger 24 had a very earthy taste like that of an oak tree from my senses in smell; Drakes was more on the salty side if, like myself, you like pickles and green olives with a slight taste of bitterness; Uinta, which was popular among many guest, tasted like a dark chocolate black licorice blend; and Joseph tasted as I had described as a toffee flavored scoop of ice cream. That was my favorite out of the four. Once was enough just to get an idea of what type of beers I was pouring, but there were a few others on the more sour beers that appealed to the likeness of a light wine.
Photo cred to Kelly Erickson, Craft Media Solutions
Once 1 o’clock hit, the crowd started lining up anxiously awaiting to try every beer. Pamphlets in one hand and a collectible sample glass in the other. Being that my abv, alcohol by volume, was at a 13-14% level in alcohol intake, I needed to make sure not to overfill anyone’s glass no more than about 2% of tasting which is comparable to the amount of a shot glass and a half. Surprisingly, no one complained. Considering that the guest were able to guzzle down their samples and come back for more sold people immediately into knowing that they were getting their monies worth. Especially with burger sliders on a grill to coat their stomachs. It took some time before I was able to have the experience of representing my station and quickly I was able to manage my station as well as the ones next to me. Naturally, I became Amber Social interacting with guest, clinking glasses and adding a little bit of entertainment. Like when a young couple approached my station looking to taste the Drakes stout beer and automatically, I started doing the famous Hotline Bling dance known by the rap artist Drake.
Photo cred to Kelly Erickson, Craft Media Solutions
Bloggers, media outlets and restaurant owners also enjoyed the ambiance as well. One woman who owns a restaurant/ bar in Los Angeles, paired the taste of the Uinta with a chocolate flowerless cake and raspberry drizzle as well as a raspberry cheesecake. I’ve heard of wine comparisons with food, but never beer, especially with desserts. Throughout the event, I started getting the regulars. The ones who knew exactly what they liked and kept coming back for more. Groups of friends that looked as if they could hold a party down with a beer chugging contest kept my energy alive; and then of course you had the ones who seemed closer to intoxication; but still managed to stay steady on two feet.
As the hours past, you could hear a few broken glasses which accounted for people just having a good time. I had to leave in the middle of all the fun in order to attend another event, but I was happy to have helped out with this years anticipated beer event hosted by Stout and all their beer reps. Have I become a beer geek myself, no not necessarily, but I do have a better appreciation for this type of social gathering where craft beer was the middle equation.
Photo cred to Kelly Erickson, Craft Media Solutions
xox
