We chat with Pat Neiderer of Side Bar & Restaurant about fresh IPAs and big stouts
How long have you been bartending? Been bartending here for about three years now, and I’ve worked here for like seven.
What were you doing before? I was going to West Chester, and I was like, “I probably need a job if I’m gonna live.” So, I started bussing here and worked my way up ever since.
Have you worked every position? Everything front of house. I went from busser, did some serving, then bar backing, and now I’m bartending.
Is bartending the pinnacle of front of house? I would say it is. It’s definitely the most fun; you get to interact with people more. I enjoy talking with people.
Do you think amiability is a trait that’d make someone want to bartend, or is it something you pick up on the job? I was shy when I started in this industry. In the service industry, you interact with people all the time, and when you’re dealing with people all the time, it becomes second nature.
Would you say you went from avoiding interactions with strangers to enjoying it? I wouldn’t say I avoided interaction, but I never looked for it. Now I love meeting new people.
What’re some of the other benefits of the job? Definitely just working with the people here. A lot of us have been here so long that it’s like a big family. And, another obvious benefit of working here is that we always have the best beers, and I get to try all of them.
Were you passionate about beer when you started here? I’ve picked up on it through the years. When I started working at Side Bar, I thought a good beer was a Blue Moon. Now I would never think to drink Blue Moon.
What’re you drinking these days? I like sours, and in the winter it’s stouts for me—the bigger the better, like an imperial stout, and Oskar Blues’ Ten Fidy is awesome. I’m also definitely an IPA drinker; the fresher the better.
When you say “fresh IPA” what does that mean? Fresh would be like within a week of getting kegged. Over time beer may lose some of its flavor, that hoppiness, and when you can get a real fresh IPA—and we get a lot of really fresh kegs here—there’s nothing better.
How are you at pairing beer and food? What I try to do is find out what people like. If they give me a flavor, I can match that with what we have on tap.
Got any examples? Well, we have great fish tacos during the day. Get a real good, citrusy IPA with that, and lime wedges with the tacos—the citrusy flavors go great together. It’s one of my favorite pairings.
Is it difficult for you to track all the beers, all the flavors, and know what’s on tap when someone asks for a recommendation? You know, it’s just part of everyday life now. It’s my job.
Interview: Dan Mathers
Photo: Sabina Sister
