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I began my foray into the bartending world by starting as a barback. It was easily the hardest work I’ve ever done for less than minimum wage in my life.
Great. I have your attention. Now. Back away from the gutter.
I took pictures of the beer booths, the food booths, Town Square, and The Strip as I drove home. Yeah, I'm lucky. I get it. Don't hate me because I'm Vegas.
After the presentation, a couple of people came up to me and thanked me for asking what they had been thinking - that the over-matured bourbon, just by the very nature of its age, complexity, and tannic structure, was by far the most interesting of the lot. It was okay for me to bring it up I guess. I'm a wine person!
Beer lovers, after all, get to have growlers filled with their favorite beer on tap and take them home for their personal enjoyment. Why not wine folks?
If you come into this bar to cheer for the other team, you do so at your own peril.
So the overall review of the beers is a positive one. The lagers were novice-friendly, the ales, porters, and stouts (what few there were) were complex and mouthfilling. The IPAs ranged from gently hoppy to "Dude, where's my tongue?"
The finish was pleasantly bitter, hinting of Meyer lemon and coffee. Delicious. And did a fairly good job of slapping my palate around a bit.
According to the reviews a là Groupon, this is an outstanding restaurant - "The Best Restaurant in Summerlin" it said. Okay. I'll bite.
Someone had said that they had really good food and were a "microbrewery" with "hand-crafted beers." Whatever that was.
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