Three Interview Pete… after the third!Being a writer covering the beer beat is not easy, no matter what romantic stereotype you want to believe. The writing part is especially tested when the event involves drinking beer. I can assure you that notes taken, while on assignment, by a person writing about beers usually start out being quite lucid and observant. Should they go on for over four pages in a reporter’s notebook, or more than six sample tastings, if the notes are recorded, they tend to be less exact. After six pages in a reporter’s notebook or more than eight sample tastings recorded the notes usually read “good head, good body and nice lace”. That noted, add summer heat, hot city sidewalks, and a couple of inter-borough train trips and even the most intrepid journalist would beg for mercy. But not the writer on the beer beat! Not me!

And so I found myself traveling into mid-town Manhattan to meet with Kurt and Rob Widmer, the Widmer brothers from Portland that have been brewing beer since 1984. They had a line of beers that sported new labels and a new focus on the hops used in each one of their beers. It is almost always a pleasant experience to chat with brewers about their brews. This was no exception. They had a story to tell and I was listening. They had five beers to sample and I was willing to help them out. To learn the specifics of what they had to say check back here next week…

The next stop was supposed to be a small but beer-influential bar in Greenwich Village. However, as is wont to happen to the best of journalists, and of particular frustration to this scribe, the source was dry… actually. After a few brews to slake thirst it was back on the subway and back to Brooklyn.

There photos were transferred, notes were transcribed and a quick beer tasting/photo op/and flavor profile examination of a locally canned brew took place. Then it was back to Manhattan on the iron horse, silver snake, actually the “C” local. The destination was a meeting at one of my offices (bar where I have been a “regular” for more than ten years… there are four of them) with the person who had volunteered to act as photographer/videographer at the third interview of the day. After going over the plan of action and getting familiar with the camera and a few Dogfish Head brews it was time to visit and chat with the chef whose restaurant recently became the third brewpub in Manhattan. How did the notes taken and the video turn out?

Check this blog next week… the day wore me out… need a beer…