[DOZE] AHA National Homebrew Conference - Cellar

[Mike McDole]

My sincerest thanks to the volunteers who helped with the unpacking and
sorting of the second round entries for the national competition. I couldn't
have been more impressed with not only the turn out (crew of 16 each night)
but the quality and efficiency of the job you did. You exceeded every
expectation and I will put the job you did up against any other second round
cellaring. You unpacked 670 entries in 135 minutes. That is so far out there
that any other cellar master would not believe it. And not one broken
bottle. We're good. Very good. 

 

I have to give a special thanks to my assistant cellar master Randy Griggs.
I had a plan, gave it to him, and he executed it so well that it appeared
flawless even though there were a few surprises. I'd also like to thank all
of you who saw better ways to do things and took the initiative to implement
them on the fly. It was a pleasure working with you all.   

 

Now we enter phase two of the conference cellaring. The jobs are more varied
and the hours are longer. No other club will have the responsibility that we
have. It's yet another time to show that DOZE is a club to be counted on to
deliver. 

 

So here we go. I've attached a list of cellaring activities for each day of
the conference. Many of the activities happen simultaneously. It would be
typical for one crew to be delivering beer to the hospitality suite while at
the same time another crew is delivering beer to a seminar.

 

The time blocks I'm listing are generally 4 to 5 hours. I really don't
expect anyone to be working anything close to those hours. There will be
some good lengths of time between deliveries where you can grab something to
eat or check out a seminar. I'll have a detailed schedule so you'll be able
to see the next delivery or pickup. 

 

Let me know if you can help. There are a few critical times for the cellar.
Thursday, being the first full day, is going to be the toughest because it
will all be new not to just the cellar but the other volunteers who are
doing the other functions as well. Throw in an 850 beer competition and the
DOZE hospitality suite shift at 4:30 and it's a very busy day.

 

Things settle down a little Friday until it comes time for Club Night. The
cellar will have the huge task of getting 350 kegs of beer out of the cellar
and into the club's booths in about 60 minutes. We'll also be delivering the
ice at the same time. During the 4:30 to 8:30 shift I will need all possible
volunteers to help starting about 5:30 . The clubs themselves will help us
but we'll be managing the inevitable confusion that will come from moving
all that beer while the clubs, including DOZE, will be setting up their
booths.

 

Thanks for all your help in advance. I hope I've done all my homework. If
that's measured by the time you put in, then I'm all set. Let me know where
you think you can help.   

 

Have a great conference. 

 

Mike  

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