Image by Flickr user Daquella_manera
Let's get one thing straight: I love Dogfish Head.
Now that's out of the way, I want to fill you in on the amazing experience that I was able to partake in at Social Wine Bar last night. I've been to wine parings in the past that have inspired less-than-stellar reactions, but very rarely has one been treated to a beer paring where the brew of the hour was nothing other than a selection from the Dogfish Head line.
I jumped on the opportunity to partake in this seemingly rare opportunity to consume one-of-a-kind beers from a one-of-a-kind brewery, but I digress.
By the end of the event, there were two things that stood out above anything else: the beers and one T. Balllard Lesemann.
First off, the beers were potent (read: high gravity), but far from imposing. Whether it was the subtle ginger notes of the Dogfish Head Pangaea brew, the Muscat-infused zealousness of the Dogfish Head Midas Touch or the surprisingly dry finish of the Chicory Stout, there was something to be had for everyone in attendance.
Lesemann stole the show for a completely different reason.
Now, I like to consider myself a seasoned pro when it comes to interacting with members of "rival" local publications; you're trained what to divulge and what not to, when you're supposed to hold your peace and when to raise Cain, etc., but this particular music editor for the Charleston City Paper (gasp!) was one of the greatest conversationalist I've come across in a long time (double gasp!!).
A very knowledgeable man, Lesemann provided the scant media table with more information (at times), about the beers we were consuming more than the distributor reps could. That, my friends, is of much more value to a man like myself than most else in this world at this particular time.
Ultimately, my experience was refreshing. I felt rejuvenated and re-motivated , if even for a few fleeting hours. It was an experience that allowed everyone to sit back, relax and take stock in some things that truly matter: a few good beers pared with meals made from the heart.