I've been a member of CAMRA (Campaign For Real Ale) for close on two decades. I love the unique flavour of unpasteurised cask beer and drink it wherever possible. Although I've attended a few festivals as a paying punter, I had never signed on as a helper. That changed after a visit to the Fife CAMRA Open Day in Wetherspoons, Dunfermline. It became clear that the committee were on the lookout for volunteers to staff the Glenrothes event and I thought to myself, why not?
If you haven't been to a beer festival before, here's how it works. You pay an entrance fee - typically around a fiver for an afternoon session and double that amount in the evenings - pick up your pint glass and then purchase beer tokens. These are redeemable at the bar and one token is worth a half pint of your chosen ale. Soft drinks and ciders are also available. You retain the same glass throughout the day. CAMRA members typically receive a discount of a couple of pounds on the admission fee, upon production of a valid card. Afternoon sessions tend to attract the beer geeks looking to savour different ales in a convivial atmosphere. The evenings can be a bit more boisterous, usually featuring live music. Food of some description is on offer at most festivals. I put my name down for the Saturday afternoon slot. Doors opened at noon but I was asked to report at 11am. The venue was the Rothes Halls, just a short walk from Glenrothes bus station, to which I could travel directly from my home village. Perfect! Additionally, there was an Andrew Carnegie exhibition in the halls that I'd been hoping to catch so I arrived with plenty of time to spare. Various photos and information boards about the famous philanthropist were on display. Interesting enough, but perhaps not enough to justify the trip on its own. Combined with the beer festival, it made perfect sense. After a browse of the exhibition and a visit to the cafe, I passed through the hallowed doors into ale heaven.
The event had begun a couple of nights previously and everything was set up. I was introduced to my fellow volunteers - a warm friendly bunch. The first job was covering the metal casks in cold wet towels, their function being to keep the contents cool. Festival organiser Grant gave me a tour of the bar area and explained how things worked. A lot of information to absorb in a short time and with no practical experience whatsoever, I was naturally a little apprehensive about my first stint as a server. One of the guys had been doing it for 20 years, another had just started the previous evening. We had a mix of different skillsets and experiences. I attempted a couple of practice pours. The angled racked barrels were simple enough, just a case of opening the tap and letting gravity do the work. All festival glasses have white lines indicating measures of a half pint and a full pint. Customers are also permitted a little taste of an unfamiliar ale. The sponsor's beers were served from a row of six handpumps on the bar. I was literally pulling my first pint at the age of 47! A complete action dispensed exactly half a pint and I was advised to give a wee scoosh afterwards to ensure the liquid was just over the line. One of the most welcome instructions of the day was the invitation to have a sup of any beer at any time. Well, we don't work completely for nothing you know! Thankfully all casks were numbered and racked in sequential order. Customers are asked in the programme to state the number upon ordering. It certainly would have been bewildering for a newbie to do it all by name only. I made a quick trip to the loo before the proceedings began and saw around 20 people queued up at the entrance. The fun was about to commence.
The early shift suited me ideally as the punters initially trickled in and spent some perusing the lists before coming up to order. I was therefore able to ease myself into the operation. One thing I've done myself at festivals is forget to take my glass to the bar. Does this fate befall others? You bet it does! There were a surprising amount of ciders available and trade was brisk. It was mainly women who were interested in the apple produce although I did spend a while chatting with a bloke who was a self-confessed cider nerd. The crowd seemed pretty familiar with the routine although one bloke and his wife must have wandered in off the street as he asked whether I worked for a brewery and was promoting any particular beers. More importantly, what was the buying procedure? I explained I was a mere volunteer and that he could collect his tokens and tell me exactly what he wished to sample.
All went well and I thoroughly enjoyed the experience, wondering why I hadn't done it years ago. I poured myself a full pint at the end of my shift and relaxed at the end of the bar. Then I headed off to do a circular walk around Glenrothes. Or at least that was the plan. I had only taken a few steps when the heavens opened and I scurried into Wetherspoons next to the bus station (excellent town planning). I opted for a pint of Deuchars IPA which was ok at best. Was it an anti-climax after trying more exotic stuff or was the beer simply not in prime condition? I'll never know. That's one of the great things about drinking a living product with a limited shelf life. It is what it is. When you get a great one, the sensation is unbounded.
Comments