[DOZE] AHA 2009 NHC Cellaring

[Mike McDole]

Well DOZE has "hit one out of the park" this time. The accolades are still
coming in and people who know cellaring are saying this was one of the best
cellared conferences ever. 

 

We started with the three evenings at Black Diamond where we cellared the
750 second round competition beers. 16 volunteers showed up each evening and
did a stellar job. We were fast, we were accurate. We were fantastic. When
the beers were delivered to the judging floor by the cellar staff and DOZE
volunteers, there were no discrepancies.  Zero, none. Everyone in the
judging room, the organizer, the stewards, the judges, could see that the
cellaring was done with accuracy and forethought.

 

The in-conference cellaring could have hardly gone better. The cellar staff,
Randy Griggs, Steve Northcutt, Jonathan Sheehan, and I worked hard for long
hours but we absolutely could not have done it without the critical
volunteering from DOZE. You helped us get the 500 kegs into storage, you
helped us make the Hospitality Suite and seminar room deliveries. You helped
us deliver ice for Pro Night and Club Night.  

 

And, as if all that wasn't enough, the moving of the Club Night beer from
the trailer to the exhibit hall floor trailer in 30 minutes was one of the
smoothest and fastest operations ever. You were great inside the trailer,
you were great building the pallets, you were great moving the beer to the
floor, and you were great organizing the beer on the floor. Supervisors were
named, assignments were given and you all just proceeded to deliver beyond
all expectations.

 

Cellaring is always a big job at the conference, and DOZE was the natural
choice for that job. I picked my assistant cellar masters based on the
previous cellaring experiences that they had as well as their work ethic.
They all performed well beyond my expectations and I couldn't have been more
pleased. I have to give a special note of appreciation to Randy Griggs for
the job he did. We all saw him running down the halls for three days but he
did much more than that. His endless tenacity combined with his operations
experience helped us respond to all situations with the efficiency of well
tuned machine. Those of you who worked at Black Diamond and those of you who
volunteered during the conference got a first hand look. Frankly, I don't
see how we could have had the level of success we had without him. Give him
a pat on the back when you see him. He deserves it. 

  

DOZE is a great club and this sort of contribution back to the homebrewing
community only adds to our stature. We had a job to do and not only did we
get it done, we got it done in an exemplary fashion. I couldn't be prouder
of DOZE.

 

Mike

 

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