3 words that you believe would sum-up a great bar person:
passionate, communicative, knowledgeable.
If you were a drink, what type of drink would you be and why?
A session lambic pale ale dry hopped and aged in an ancient zinfandel or other fruity full-bodied wine oak barrel for many years. There are many reasons, but this specific beer would get much better in years. I would prefer to extract a bottle of it once in a while, 6-12 months each, for a taste and age outside of the barrel furthermore. Why all of this? It would take a while to explain, but this craft would bring unexpected, however great, results.