Sydney Craft Beer Week

Things I learned from Sydney Craft Beer Week #4

This a poorly-frames shot of the table at Red Oak, and not a reference to the fact I was feeling DOA after a longish day of trekking around Sydney's bars.

This a poorly-frames shot of the table at Red Oak, and not a reference to the fact I was feeling DOA after a longish day of trekking around Sydney’s bars.

Thing #4: Bar service is faster when there’s a festival on.

The weekend I went up to Sydney was the same weekend Sip and Savour was on. I thought about going but didn’t want to spend that much money on tickets and tokens. Nor did I feel like rushing around like a dog let off its leash, going ‘‘I gotta try this beer! Now I gotta try that one!’’. And I certainly didn’t feel like standing at a stall for ages waiting for a beer because some clown wants to impress the brewer with their beer knowledge by asking 800 asinine questions.

With that last one, I swear that happens at least four or five times at every festival I’ve ever been too. ‘‘Dude,’’ I think, while trying to burn holes in the back of his neck with my imaginary heat vision’’, you’ve got your damn beer now get out of the way.’’

Instead, what I wanted to do on this Sydney Craft Beer Weekend was sit in a bar – or several bars, as it turned out – and sip my way through a range of beers. At my own pace. And without having to use my heat vision to burn everyone.

And so while it appeared nearly every other beer geek in Sydney was at Sip and Savour. I was making the rounds of what ended up being five different bars. And I didn’t have to queue up for a beer in any of them. In the case of Red Oak, it helped that I was the only person in the bar.

Hopefully Sip and Savour will be on again next year. Because me and my heat vision will probably go then.

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