I walked into work at the beginning of a closing shift on the Friday of a hot, muggy week in the desert.
The past few Fridays had been slow, and my mood was already pensive with a side of rumination, because I’d just seen a woman whom I very much wanted to date at one time—but she was spoken for. I don’t tend to walk around with this kind of feeling, but it comes a bit easier for me this time of year.
Summer is a strange time for me. Against all good sense, I wake as early as I can stomach, work out and hike the Bump and Grind trail in Palm Desert five or six days a week. In the summer, if you dislike gyms as much as I do, you simply have to get at it early, for the sake of your safety. For a night person like me, this leads to a mixed sleep schedule that is not exactly conducive to good mental health. I tend to languish and feel lonely. However, the view at the top of the trail, mindfulness meditation and a bit of beer help me at such times.
So far on this Friday, the first two had let me down. I was reserving the third option until later.
The taproom was relatively busy when I arrived, only to quickly clear out within the first 20 minutes of my shift. I thought I was in for a long night of crossword puzzles, finding new blends among the numerous beers on tap and—if my mindfulness wasn’t on guard—lamenting the current state of my love life.
After about an hour, fellow “beertender” Kris decided it was probably best for him to call it a shift early and get on with his night. It was around this time I began to notice the temperature climbing in the taproom. My concern rose, because a series of triple-digit weather days combined with unseasonable humidity can overburden air conditioning systems.
But I could not dwell upon my fortune for long: The taproom saw a rush of people, and I found myself not only hustling to get people their beer flights (it’s always flights when I’m alone!), but also relaying food orders to Marcel, who runs a very fine pop-up catering company called Gabino’s Creperie that has been doing weekend stints at the taproom as of late. I’m always glad to do this, because his twist on crepes is unique and delicious—and most importantly, he hooks me up! But remembering multiple crepe orders along with beer orders is apparently a challenging task for this simple cicerone, and I soon fell behind.
Whenever rushes like this occur, I have a simple mantra: What’s next? This is my best approximation of a Zen attitude: I want to just keep moving and slowly ticking things off of the constantly updating list of things I need to do. I also think of the tips. I wish I could say I was navigating around the taproom and the extra taps in the brewhouse with the mindset of a man tending a Japanese garden, but thinking of the extra pot of gold at the end of the sweaty rainbow helps me when “What’s next?” fails.
When the little rush was over, I had time to think about the still-rising temperature. Maybe the A/C had just had it. The thermostat read 81. As I looked the thermostat, I heard a strange ambient noise down the hall: Our head brewer had left one of the doors to the brewhouse open, and all of the moisture-laden, oven-like air had been flowing freely into the taproom for two hours. I muttered a few general obscenities (which I also find helpful in stressful situations) and shut the door.
Also, I thought of poor Marcel: He was hustling to get his crepes made out there!
Throughout the evening, Marcel and I enjoyed the sweet, sweet refuge of one of the walk-in coolers in back. Despite all of the heat that comes with enduring the summers in our arid portion of Southern California, I would never trade it for the bitter, numbing cold that others in our country deal with in the winter. For a minute at a time, however, it is heaven and provides me with a welcome respite from my little whirlwind of a night.
Thirty minutes before closing time, and with the taproom climate beginning to return to something approaching comfortable, every customer had cleared out, leaving me to begin my closing duties. I realized that I hadn’t thought for hours about the aforementioned woman (not counting that moment, of course). I took this as a victory.
Under the wire, a couple walked in and asked if it wasn’t too late. I was in a relatively good mood, and they expressed how they’d raced in from Long Beach to enjoy our beer, so I couldn’t deny them. I even gave them access to our exclusive “members only” taplist which includes an incredible non-barrel-aged version of our Black Widow Imperial Stout with vanilla and coconut, called “German Chocolate Cake.” Yes, it is as good as it sounds. They were a lovely married couple, and we talked about the state of beer in Long Beach and the Coachella Valley. They thoroughly enjoyed their beer flights, picked up some special bottles to go, and graciously left a generous tip while thanking me profusely. Needless to say, it’s hard to remain in your own shit mentally when this happens.
I finished my closing chores with the help of our English style pale ale, locked up and walked out to my car. It was close to midnight, and my car’s thermometer read 98. I cursed the ridiculous amount of golf courses in the area for holding this heat in the valley this late at night. My car’s climate control was quickly set to 65, and I drove home thinking about my miniature roller coaster ride of a night.
As soon as I peeled off my work clothes and threw water on my face, I went to my fridge and grab a Gravity Check Session IPA from Kern River Brewing to wash the whole day down.
And this is where I found you, dear reader.
Brett Newton is a certified cicerone (like a sommelier for beer) and homebrewer who has mostly lived in the Coachella Valley since 1988. He currently works at the Coachella Valley Brewing Co. taproom in Thousand Palms. He can be reached at email@example.com.