Big Ideas, Beach Shanties, and Bold Brews

By Ian Guevara

“Pickle, where are you going to sleep?” we asked, baffled by the arrival of Shawn “Picklescoop” upon the small beach at Fontainebleau State Park.

It was a mild November in south Louisiana. Not that it ever gets tremendously cold… ever… but it was unseasonably warm and we were all finding it hard to get comfortable in our tents the previous evening. The shifting and turning in a warm tent compounded with the expectation of some decently cool weather is disheartening to even the most seasoned camper.

That weekend we gathered performing our normal summer camp staff duties for a few hundred soon-to-be boy scouts. A herculean effort that is only achieved by the endless stamina of high school aged young men. We organized activities, corralled cub scouts like border collies, taught skills, entertained, served lunch, shot a promotional video to “Safety Dance” by Men Without Hats, and planned a pretty epic campfire rife with skits, jokes, and songs.

Yet even in the utter exhaustion of this long Saturday, we still struggled to find comfort on that balmy November night. That is until Pickle arrived. Our excitement was barely contained by the impromptu arrival of a camp staff legend.

Picklescoop is not just a camp staff legend, he’s a legendary local New Orleans podcaster hosting the now defunct “Picklescoop Podcast”. Recently he’s shifted his focus from his comedy podcast, interviewing local rock musicians, comedians, and other fringe entertainers to one focused on the most culturally relevant aspect of New Orleans: Mardi Gras. “Tales From The Parade Route” is a podcast series dedicated to Mardi Gras parades and the stories that come from the reverie of parading while also diving into the history of the parading in New Orleans.

With a smile, Pickle pulled out a slightly tattered blue tarp rolled up and wrapped in equally tattered nylon ropes.

“A beach-front shanty,” he responded. Pickle rolled out the tarp, searched the beach, found two pieces of driftwood to serve as poles, creased the tarp into a “L” and scutteled into it like a hermit crab finding its shell.

Seeing this as inspiration, we all grabbed our own tarps and rolled them out on the beach, tickled by the idea of sleeping on the beach like a surf bum. What’s more, the beach provided a soft place to sleep and carried a cool breeze off the lake. We were beyond excited to finally get a full night’s rest.

Sand fleas. We did not anticipate the presence of sand fleas. The next morning we looked like the epicenter of a mini smallpox outbreak. Covered in welts and red bumps from head to toe with dark circles under our eyes we broke camp and retreated home with memories of a great weekend and running inside jokes about owning a “beachfront shanty”.

Innovation is the most important trait learned in scouting. Being able to make something out of nothing. It’s an attribute my longtime scouting friends and I often discuss years removed from scouting and camping. The simple skills we learned as kids, tying knots, hitches, and lashes, building “camp gadgets”, even down to meal planning, and itinerary construction are all skills we use today in our everyday lives. We didn't realize and appreciate it at the time, naturally, but most of the people I camp with today as an approaching middle-aged adult share these same traits and qualities.

Countless examples of innovation in my life, whether it be recreational like camping, or professionally like in the office, are directly attributed to those years spent in that silly khaki and green uniform. However, my mind always reverts back to that balmy November night on the beach where Pickle constructed his preposterous beachfront shanty.

Ian being ridiculous in a khaki and green uniform

It’s a running tagline of mine by now, but it’s true and must be restated: every beer tells a story. As I sip the crispy and hoppy brews at Innovation Brewing along a babbling creekside with a few of my old scouting friends, the brewery's namesake and its delicious concoctions send me into these memories.

Located on Main Street in the heart of downtown Sylva, Innovation Brewing Company offers a dizzying array of over 20 libations to satiate both the weary traveler and local. Additionally a pizza place offering crispy and cheese pies and a food truck dishing out typical bar fare provide a perfect venue to relax and enjoy an afternoon under the sun. Opening in 2013, Innovation’s growth is only beginning, expanding beyond its downtown Sylva confines reaching into nearby Dillsboro and Cullowhee. It’s a relaxing site with a friendly staff and a lovely look over Scott Creek. The only difficulty is choosing which beers to enjoy.

My first flight flowed with “Afternoon Delight”, “Tangerine and Passion Fruit Tart”, “Soulvation”, “Sylva Haze”, and “Apricot and Peach Belgian Blonde”. Afternoon Delight is one of this brewery's signature light beers, showing a hay color with a bready scent. It’s a classic blonde ale that's dry and light from end to start. Tangerine and Passion Fruit Tart is an Ale displaying a dandelion color and a sweet fragrance. The tangerine and tropical flavor starts delightfully and finishes with a refreshing tartiness. Soulvation is a Tropical IPA possessing an old gold color with a tropical smell. It's sweet and fruity to start with a powerful bitter finish.

It’s a running joke now. I used to detest IPAs. I never really appreciated the signature hoppy bitterness. As I taste beer after beer (148 different tasting as of now in this journey), I’m now beginning to understand the appeal of the IPA. It’s not my go-to, but it’s certainly something I no longer skip.

Sylva Haze it Innovation’s delightful New England Style IPA, showcasing the signature hazy mellow yellow beer with a classic hazy IPA scent. It’s sweet, hoppy, and fruity to start with a punchy bitterness. Apricot and Peach Belgian Blonde is a Belgian Blonde appearing Butter colored with a yeasty and citrus smell. The brew is sweet to start with a pleasant bitter aftertaste.

I recently watched an episode of Master Chef where Gordon Ramsey shamelessly lied on national television claiming that he likes vegan food. Not that there isn’t anything wrong with Vegan food, but we all saw it: he was clearly fibbing. Regardless, Ramsey showed the home cooks the techniques involved in preparing vegan Roast Beet Wellington. Beets… in a “Wellington”... Naw fam. Beets are not acceptable in any circumstance save two: Super Mario 2 and as an additional nuance to a beer. Which is what Innovation does very well with one of the brews in my next flight.

The second flight shined with “Beet and Basil”, “Sour Red”, “Hoppy Bett”, “Phat Chance”, and “Bear Lake”. Beet and Basil, a lovely Saison, was the hero of the day parading a light ruby color with a stunning floral fragrance. It’s light, airey, crispy and sweet to start, finishing with an indescribably pleasant floral and earthy taste. Sour Red is a puckering Sour revealing a dark caramel color with sour punch scent. It's sour and tarty from beginning to end with a sweet finish. Hoppy Brett is a blueberry hinted Brett Ale expressing a gold color with a sweet and hoppy aroma. It’s light and crispy with a subtle blueberry taste and muted bitterness.

Phat Chance is an Amber Ale manifesting a Bronze in color with a malty fragrance. It starts with a caramel flavor followed by slight maltiness. Bear Lake is a Brown Ale flaunting a Spice color with an enticing malty scent. It’s malty from beginning to end, classic Brown ale, very tasty and stunningly smooth.

Innovation Brewing Company’s Sylva location is open Monday through Thursday from Noon to Midnight and Friday through Sunday from 11am to Midnight. Great hours for a small-town brewery… shoot, not even Asheville breweries are open that late! The brewery provides an excellent atmosphere for drinking and eating away the troubles of a hard day.