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Check out ingredients too. Like kveik yeast that ferments at 90-100 F, allowing people to brew without electrical chillers. Still to be found for use today, NB calls their strain “Lutra”.
Or alternates to hops and how they tied to the Catholic Church and the Protestant Reformation.
I bartended on the side. I finally gave it up mid-covid because the extra money I was earning didn’t outweigh the exposure to sick people and people with deteriorating social skills.
The number of people who thought a server in the middle of a pandemic deserved less pay and more grief truly astounded me. Like bruh, I’m not here serving your drunk ass in the middle of covid for my enjoyment. Tip or I will prioritize every possible person at the bar before you.
I got into that latest bartending job because I had free time, I wanted a bit more money every month, and I’m decent at it from previous experience.