Here is where things are a little cloudy. I think there is some falling asleep in front of the TV happening at this time. If a buzz was there to be enjoyed, I napped through it.
So, maybe I am not broken, my system for getting a buzz is?
I remember enjoying the beers, that’s the main thing. But if getting a buzz is also the intent, a little more focus is needed.
I didn’t mean for this to be an experiment but it turned out to be.
On Friday The Perfect Pour celebrated its 400th episode. We all took the day off work so we could podcast live, on the same day the show gets released.
Originally the plan was to do it at 6AM since that’s the time we jokingly claim we record. We ended up landing on 10AM.
We would start drinking beer at TEN IN THE FREAKING MORNING.
That’s fine if you have nothing to do the rest of the day, but I had some things.
A kid in the house doing virtual learning all day with a lot of homework to catch up on.
A podcast to edit.
Support for my wife going to get her second vaccination shot and wanting to be able to drive her home in case it makes her feel funny.
Dinner.
A newsletter to write.
Point is, enough going on for the need to be alert (not drunk or sleepy) the rest of the day.
BUT, I wanted to drink the same amount of beer I always do on the show, regardless of time.
Well the day is nearly done and I’m here to tell you, I did it. I made it through the day with all things accomplished.
But how did I do it? I feel the need to pass on this sort of Day Drinking Guide to you – just in case you need to drink beer in the morning sometime and still have a productive day.
Start with a good base. A good setup.
That usually means a strong breakfast. A thick one. I did not though. I had a piece of cheese, a piece of sourdough bread and three cups of coffee. That’s a bad base.
10:00AM
The podcast begins, as I drink three 16oz beers all the way down. That was about three hours tops. The beers (along with my neighbor’s cat) are pictured above.
Core Values from Coronado Brewing & Karl Strauss. Apple WCIPA, 6.8% ABV.
All Good from Loomis Basin Brewing. HIPA, 7.2% ABV.
Wakey Wakey from New Glory Brewing. Oatmeal Coffee Porter at 6.5%.
12:30PM
The podcast is over. I have a meat heavy pizza from Pieology.
Water. Diet soda. Another water. Another diet soda. Crackers.
3:00PM
I’m basically sober. The buzz from the morning beers is gone. Just slightly tired.
It’s time for the vax backup, but it turns out I’m not needed.
3:30PM
I could start drinking again but don’t. I know I need to stay awake to write, help with school and stay fresh for diner. Be a human and stuff.
5:30PM
Pick up diner. Chinese from China Bistro (it’s a takeout kinda day).
I have more water and soda with my Mongolian Beef and fried rice.
I’m fully reset and ready for beers again, almost as if I had not drank earlier.
7:30PM
Amarilla Gorilla from Smog City Brewing. IPA, 7.4%.
Soft & Fluffy from Temblor Brewing. Marshmallow IPA. 8.0%.
11:30PM
I hit the wall. Normally I would have had another beer at this point but no interest now and can’t stay awake.
It’s over, but mission accomplished.
Significant morning drinking and a full day of being present, can be accomplished.
At first glance I thought this was a picture of a mini-mart (or a bodega as they like to call them in NY). It’s pure dive artistry.
It reminds me that I have a soft spot for dive-y marts with a little bit of character. And before the Pandemic, I was trying to figure out what to do with that soft spot, creatively.
Since the Pandemic though, I don’t go in them. Too small of an air space to breathe if I don’t have to, ya know.
But now I know, once all spaces become safe again, I’ll be doing posts on here, dedicated to the little marts I experience throughout my day.
Oh yeah, so it turns out the above picture is of a dive bar in NYC, not a mart.
As you can see it’s called Billymark’s West and doesn’t look too bad inside as this picture by NY.Eater.com suggests:
They even did a write up on the place. Hope it survives the COVID with its Labat’s Blue selection intact.
