Bartender of the Month: September 2001 By Fritz Hahn washingtonpost.com Staff Writer

When you arrive at Bedrock, ask the doorman to point out Brian Harrison. We were told, "He's the psycho behind the bar. You can't miss him." (Photo by Fritz Hahn/ washingtonpost.com)

Another nomination for Brian said, "He's a heck of a guy, fast, friendly, knows everything about drinks and how to pour. And he makes only the best recommendations." After a discussion about Belgian beers, he suggested we try one of his signature drinks: the Belgian Sunrise. It's a continental Black and Tan -- a mixture of cherry Lambic beer with Hoegaarden on tap. Very tasty.

Brian's grandfather owned a bar in St. Paul, Neb., for 47 years, and while growing up, Brian wanted to be just like him. So, 14 years ago, as soon as he turned 21, Brian got a job in a truck stop/strip joint in Nebraska. "I just wanted to be a bartender," he says. "It definitely wasn't about the money. I wanted to tell my friends I was a bartender."

Seven years ago, Brian came to Washington. He was at the Big Hunt first, and has spent the past three years at Bedrock, with some side gigs at Pharmacy Bar, Aroma and Buffalo Billiards. And for the month of September, one of his canvases is hanging on the wall at Bedrock. Just ask him to point it out.

A brief Q & A with Brian

What's YOUR favorite drink?
Super-chilled Stoli with a wedge of lemon. But I'm Native American -- my mom is Sioux -- so I don't drink much spirits. In terms of beer, I drink Aass Bock -- it's a dark lager from Norway.

What's the drink you make most often?
Cocktails? Bourbon, either on the rocks or with Coke. You know, old money and young people -- they want to drink like their parents. For beer, it's Guinness or Red Hook IPA.

What was the last drink you didn't know how to make?
This really heavy guy with a big Ditka moustache came in and said something like "Fast pea sweet." He said it a few more times, but I couldn't understand him. So eventually I did the "warmer/colder" thing across the bar, and when I got to the Raspberry Wheat beer, he started going "yeah, yeah." He just had a really thick accent.

What do you have to do to get '86ed?
Do you want the PC answer or the real answer? The PC answer is doing anything wrong and assuming you'll get away with it. The real answer is . . . ruining someone else's good time, however you choose to do that.

Finish the line: A man walks into a bar . . .
. . . sits down, and says "Oh, what a lucky boy am I!"

What's the best pickup line you've ever overheard?
The best was "Good, and you?" That's a nice icebreaker.

What song do you wish they'd take off the jukebox?
Anything by James Brown. Don't get me wrong -- I love James Brown, but I hear every one of those songs 500 times a night. And there's so much other great stuff on the jukebox.

The first sign a patron's drunk is:
When they can't pronounce what they're ordering. My rule is that if you can't say it, you don't get one.

Have you ever dated/gone home with someone you met while you were working?
Nope. I've been married for eight years. I'm retired.

How cheap are people, really?
None of my people are cheap, and most of the people who come in here aren't cheap. They see what we're trying to do for them. The amount of love you give across the bar is the amount of financial reward you get back. And I give good love.

What piece of bar etiquette do you wish people would learn?
Not to talk to your bartender like you talk to a dog. That means no whistling, no snapping, no barking. When it gets really busy, some of the customers start using my name, you know, "Brian, Brian!" I just want to go over to them and go "Ruff!" and start panting.

Give us a piece of advice.
It's funny you should ask. I'm working on a book of bartender wisdom that I've collected over the past 14 years. How about "If you're not dreaming, you're asleep." Or "The best way to change people is to ask questions that make them feel naked."

Who's your favorite bartender? Tell us, and maybe we'll put him or her on the spot next month.