Why I like beer bars and other things that have the word beer in them that I similarly like

From an early age, what are we conditioned to do when we meet a new person? I can't begin to tell you the number of times I was chided by my parents to, "Tell him/her your name!" and to "Put out your hand!" Where you don't seem to do this really is in the service industry. I mean sure your waiter/waitress/server person at restaurants usually says, "I'm Bartholomew and I'll be taking care of you tonight" but you don't really say that to say, your dry cleaner, barber, or postal worker. I mean, I guess I don't, but I might try that soon. I've got a new thing where I introduce myself to bartenders at beer bars before I order. Now first let me stop and clarify, what do I mean by "beer bars." Well, if you don't know, I'd be surprised if you're reading this blog. I guess I mean anywhere craft beer is sold. My definition of craft beer is pretty broad, maybe broader than most people's. Craft beer, to me, is anything that isn't in the macrolager style and anything that isn't directly produced by Bud/Miller/Coors (BMC). Anyway. Introducing myself to bartenders (beertenders?) I think it goes well. There are few things in life I take as seriously as beer, and why wouldn't you want to develop a rapport with the person who will be slinging your craft suds for whatever drinking session you're on? I started this when Churchkey opened up, mostly because they introduced themselves first. It's a small thing, I guess, but beer really is a social hobby. You share beer with friends. Talk about it with friends. Network through beer. Meet new people. Talk to them about it. And so on and so forth. Beertenders who you get to know may be more inclined to tell you what deals they've got going on right now, what beers taste off, what beers have been really popular, and hell, may even throw a free pint your way. It's not something I expect by any means, but it's happened enough to know that building that relationship can help. Anyway, introduce yourself to your next beertender. See how it goes.

On a completely different note, I've decided to take the plunge and start homebrewing. I bought some equipment (I'm going with the 6 gallon plastic bucket with an airlock for a fermenter). I also have a 5 gallon Poland Spring jug that I will try to fit a bung and airlock into for a second fermenter (if I could get two batches from two fermenters a month I wouldn't hardly have to buy beer ever again). I'm basically using Charlie Papazian's seminal The Complete Joy of Homebrewing (3rd Edition) as my reference. I like his philosophy about not stressing out. It's important. We'll see if I feel that way once I actually start doing it. I know that all-malt brewing is the best way to start for a n00b like me, but honestly, I'm in this to win this. I'm not in this to make some watered down ale that is less appealing to me than whatever BMC is slinging this month. I want something I will be satisfied drinking. And if I don't get that, then I will try again, but I'm not going to shoot low and play it safe. My first brew will (hopefully) be a very hoppy red ale. I'm using Stering hops to bitter and Glacier and Cascade to finish. If it tastes anything like Rogue's St. Rogue Dry-Hopped Red or Green Flash's Hop Head Red, I'll be ecstatic.

I'll update when the equipment comes and I try it out. I may even take pictures. We'll see.

Anyway, I guess I'll get to bed. Cheers.