The videographers sense for beer
 

I have observed that some threads in this forum have a tendency to sort of mutate into a discussion of beer quality - an in some cases also quantity.

If you also observe the member status of those who participiate in the discussion then it gets more interesting. And access to the forum logs would properly tell an even more interesting tale. I suspect that members in question will have a fondness for Area 51, and probably go there first when they visit this site.

This confirms a theory of mine:

A sense of good beer in an individual is a necessity in order to produce good video

However this introduces a mystery to me, as certain countries has big problems in beer quality. I mean - the original amber liquid is a Nordic invention, then the vatered down version filtered down to the germans/british, that exported the even more diluted stuff the rest of the world.

I mean, how can you keep up a productive environment if Miller or Budwiser is the main creative juices? Where do you keep the good stuff?

And more important - how would better beer quality improve your countrys video output?

Wow, that's really deep Jos, nice job! I wonder if you could get some sort of grant to research the topic further. If so, then I'd like to offer my services as a consultant.

Personally my video quality would be considerably degraded if I had to drink Miller or Budweiser. But as far as the "which beer is best" question goes, well that's a religious discussion and we don't allow those here at DVinfo...

OOh

I am not into promotion of different beer brands. I mean - there is no discussion that the local brands here in Denmark are far superior .... So there is no discussion.

The issue is far more important.

Will improved beer quality raise the creative level in video?

I mean who have ever heard of somebody making a super production on eco green tea and salad?

There is plenty of examples of fantastic productions made with a steady intake of beer and BBQed porky bits in preproduktion.

Maybe we should stage an experiment.

Three crews - One on green tea/salad - One on std. grade us beer/pizza and one on high octane european beer/BBQ beef.

All crews get the same equipment and the same task.

Then the creative results are evaluated by an independant jury.

The biggest problem is probably getting a crew to do the tea/salad, and getting a sponsor for that crew.

Very interesting idea Jos. Maybe the next DV Challenge can be based on this theory. In fact, maybe you should poll the entrants of the most recent DV Challenge to find out what they consumed during the creative process to see if there is a connection.

-gb-

I have a love for Tequilla, and have found that tequilla and video equals less than family quality movies... Now, where are my pants?

I'm not sure, I usualy drink Scotch.

Say what, Dylan? I thought you swilled Vodka primarily.

(Excellent topic, Jos!)

I started a gradual transition this past winter, but it didn't come into full effect until this summer. I still enjoy vodka from time to time, but ultimately I enjoy Scotch more. Depends on the environment too though.

We're definitely part of the emerging new Scotch cinema movement as well. We're trying to bridge the divide between the rival single malt and blended schools.

I know this won't count but I find myself strangely craving Bailieys Irish Creme, on the rocks, not diluted with what we americas have learned to call coffee. That's during the shooting/editing process as the sugar helps keep me going, the alcohol helps with editing decisions ("hell with it, just put a dissolve in there") and the creme, well, that helps with my calcium intake. I suppose Bailieys, and it's lesser known cousins are actually pretty well rounded production items.

For the more creative writing juices, I prefer (sorry, have to name names here), in no particular order, Red Stripe (when I'm feeling a bit ornery), Guiness (when pretending to be firts generation Irish, or just faking the accent), Fosters oil cans (thank you Monty Python).

The hard stuff pushes me past the ability to type too quickly. My head goes much faster than the fingers at that point and I forget what I am typing.

Sean McHenry

Boyd, that would be Cherry Hill's own world class award winning Flying Fish brew.

Strange that you mention this and I find it now, as at this moment I have on my desk a tall glass full of ice, with a huge bottle of Irish Cream and.......

see, you dont dilute it with coffee, as a matter of fact, you dont dilute it. You mix it with Coffee Liqueur....what I have here is Copa De Oro...it was $10 cheaper than Kahloah (or however spelled).

Whats strange about it to me is, I hardly ever drink at all...tonight, after almost a year of none, I felt the call and went and got. But Irish Cream and Coffee Liqueur do mean a lot to me. I once willingly missed my flight back to GA from Montana because the Bozeman Airport Bar's tender made the best I'd ever had and my now wife was footing the bill...watched my plane take off from the bar window.

As for better video??????? Don't know...but thank you for this thread, otherwise I would have just spent these wee hours (3am here) readin crap on the net and listening to Woody Guthrie....now I'm gonna get up and make some strange video.

Hot chicken wings with a good dark Microbrew beer post gig is the best. For any of you that shoot in winters...you know the deal!!

Ah, for cold climates, I am fond of Hot Chocolate - the good stuff, dare I say , the real stuff, hot cocoa - and (drum roll please) Peppermint Schnapps. Do not laugh until you have tried it.

Keeps your toes just a bit warmer...

Sean

Given that I actually have a film that people can see on-line right now I might be doing a diservice to the fine folks at budweiser, but I've found that a good night starts out with (sigh i can't believe I'm saying this) budE followed by bud select. I'm sure all of you real beer drinkers will laugh at that but for me it seems to be the perfect combination (there's a fine line between a healthy buzz and falling asleep before the creative juices keep stop flowing). Stay just awake enough and jsut sober enough to get through the editing and writing process.

Ahhh...Murph, you found my soft spot. I LOVE hot chicken wings. If they're on the menu and I haven't already tried them, I order them. Shiner Bock and wings. Oh man, I'm getting a craving just typing this.

-gb-

Shiner Bock and wings? That's breakfast where I come from. Bring it on!

Hehe, wanna do breakfast with me? I'm all in for that. I grow Habanero peppers and man, those suckers are mega-potent. The only thing hotter is the Red Savina and I haven't got any of those yet.

-gb-

Funny story...and I mean, hilarious!!!!!
 

Oh man, I'm getting cravings. I just emailed my girlfriend...we're going for hot wings and beer after work!

** Just a funny (quick) story.

I was on a shoot one time and there was a farm across the street. We went over and picked a few peppers from their garden. Yes, technically stole them!

Ok, so...we all get in the car and start eating them. In about 20 seconds...almost exactly at the same time we all went "uh oh....Uh Oh.....UH OH.....UUUHHH OOHHH!!!"

We all jumped out of the car and started running around the parking lot screaming like children. The peppers were SO hot...the hottest I've ever had in my life. (and I've had the hottest imaginable when I can get them)

So, we're freaking out like babies...and the guy who owns the farm comes around the corner with a garden hose. He says, "Did you learn your lessons boys?"

Oh man...does anyone even know why they were so damn hot? They were green...about 4-5 inches long and the seeds were just killer hot. This was in Mass., so I'm not sure if you Texan's would even know?

lol!

Sounds like a regular jalepeno to me. They can vary a lot, and I've had a couple that were just insanely hot, the kind that burn the outside of your lips.

Don't know for sure Murph what you guys got hold of. I'm wondering if it was the unripened version of those red ones that come in hot Chinese food dishes. Those things pack a whallop also. Oddly enough, in my research of hot peppers I have learned that it's kind of a myth about the seeds being the hottest. See this link. The capsaicin is actually contained in the placenta of the fruit which is part of the interior. I usually oven dry my habaneros and then crush them by hand, followed by being dumped in a mini coffee grinder. From that, I get dry, powdered habanero that I keep in a jar to 'sprinkle' on when I want to jack up the heat level.

And just to keep this on topic, eating all that hot food requires lots of cold beer to wash it down. But I haven't determined how it affects my creativity yet.

-gb-

Lol, I think beer positively affects creative juices.

Anyone out there eat Pastene hot peppers? I keep one shelf in my fridge completely stocked with their bottled eats. I always have finger peppers, ring peppers (their best), peperoncini's, crushed red peppers and all their olives etc. My name is Murphy, but I'm actually mostly Italian!

Oh man, if you guys want the best hot pepper finger food ever...try this:

Buy the "Hot Cherry Peppers" from Pastene. Take out the stem and insides, stuff in some Motzeralla cheese and some pepperoni. It's the best thing you'll ever taste in your whole life...trust me!

http://www.pastene.com/

And after all the trouble I went to to get you on Vodka. Geeez.
And here in VA, they don't sell Canadian Vodka (state controlled stores)
the pikers.

Lets see...
Good German beer, Johnsonville anything, grilled over charcoal of course.
Sorry, I don't even know what beer brands are Danish. But very willing to learn:) Enjoy good Belgium double bock when available.

I've recently discovered a single barrel bourbon (thanks to my brother) that tastes like the nectar of the Gods, and I don't usually like Bourbon.

Beer... Sam Adam's Cherry Wheat and Little Debbies swiss cakes- frozen, of course. Sounds wierd, but chocolate goes well with this beer.

fav beer? whatever gets me drunk. :)

I'm with you, Scott. Sometimes a man just needs his drink; the stronger, the better. ;-)

I'm a firm believer in the purity of vision achieved through imbibition of single malt scotches that are aged sixteen years, or more.

Decent film/video production can be achieved on Long Trail Ale, a Vermont Microbrew that is damn fine.

I'm thinking the alcohol of choice can be one of the best crew audition questions. Personally, when I hear my DP *only* drinks some sharp, bitter dark beer with a mile long name, I know that I'm in for an argument down the road about the purity of the angles. I want to know that you'll crack a warm bud can after (or shortly before) we wrap, simply because it's what we have left in the trunk and because it gets the job done.

But, if someone's doing the preparty shopping:

Duvels, Trader Joes Vintage Ale (no kidding), MGD in the biggest bottle you can find, Sam Adams Octoberfest (unfortunately available only a month a year), most any Heffeweisner, and Murphys Irish (especially with a shot from any of the options in the line below)

Glenmoraigne, Balvenie Doublewood, Crown Royal Special Reserve

Level1 and Mr. and Mrs. T's Spicy Blood Mary

Oh and hoorah to all who lauded the fine benefits of hot wings. Throw on a black and tan, a pile of napkins, and an attentive bartendress and you have all the meal I need.

It's a vital part of pre-pro, for production to plan for and facilitate cold brewskis, or if the crew is English, room temp Guiness. C'mon, if you can keep all your film stock cold, there's room in there for a few Heinie Keg Cans*. I must admonish you for bad prep if you're drinking warm beer, that's sooo amateur. The Clapper/Loader, or intern is responsible for beverages. My other set bag is a Playmate.

Unless someone actually prefers Bud, for God's sake, don't even look at that sh-t, it's like fizzy formaldehyde- Barf!

I don't know about creativity, but there's some shoots where you'd rather start the day with a beer and a shot. Hmm, come to think of it, that's pretty much how I start every day.

Huh.

Note to self: give away coffee maker.

*Bottles can break, so cans are best.

The line about "my other set bag..." sounds like a good bumper sticker. I wonder how many folks would get it?

Or, maybe this for a bumper sticker..."My Clapper/Loader better have a cold Hiney"

Man.

Sticking with Guniess and Baileys. In fact, heading off the clock - MY GOD, it's after 6pm! Why am I typing this. I need Baileys.

Sean

As far as Jalepenos and other hot peppers? They are great going in, but too painful going out. Had to cut way down or mix them with something.
Tobasco has been a part of my cooking and eating since my Army days. The old C rations were almost unbearable without it.

oh yeah I love to edit after kickin back a few brews..... lately it's been Honey Brown....... but as a college student usually it's Bud Light... TILT is also AWESOME to get you going.

I like the way you think!

Trader Joes beer is not to be underestimated. They have a winter double bock that is unbelievable. And their "reserve" scotches are not bad either.

I think my current favorite pre/post shoot beer would have to be James Squire Porter. Those Aussies don't mess around. Though if it's been a rough day, I'll crack a bottle of Old Resputin Imperial Stout. Drinking that stuff is like having the man himself jump out of the bottle and slap you with his beard. Never say die!

I've tried writing while drinking beer and after 3 or 4 (I'm a lightweight, ask Chris Hurd after two Shiner Bocks in Dallas--I was a bit funny), I can't write as well. But I'd like to try shooting and drinking Shiners.

I do notice my tendency to drink water increases tenfold on shoots. No idea why, but I chug a lot of water on any film shoot I'm on. And eating chips and salsa. I ruin the craft services budget every time! The crew makes fun of me.

heath

Just a wee bit of trivia ....

As of this writing DV info has over 381 topics / threads that has the word "beer" mentioned in it at least once.

Guess I wouldn't need to use a life line if the million dollar question was, "What is a Videographers beverage of choice" ?

Just think how many 6 packs you could get for a million $$$ ...

There seems to be an unusual affinity for Shiner Bock as well. I'll have to look for that at the beverage center.

Does that include Deposit?

Because of so many people working behind the scenes, like Chris, live in Texas, esp. near Dallas, Shiner Bock is huge. It's a beer brewed out there and when I was in Dallas in November, I sampled two (huge) glasses and it's awesome. Fortunately, my local grocery store carries it out here in Palm Beach County, Florida, so I pick up a 6 pack along with my Miller Lite. My buddies love it, but the fiancee doesn't. She likes the foo-foo drinks.

heath

3 quick things...

1). Guinness only comes in 4-packs around here.

2). There is no deposit in Ohio.

3). Damn. I'm out of Guinness!

Ahhhhhh! I'm also out of Baileys! Oh what a long night this is going to be...

Mark Twain once said he drank Whiskey as a preventative for toothache.

Sean

heh heh heh. What do you mean by no deposit?

heath