Ball
MANUAL
get some culture // CATCH IMPROV COMEDY
it's not all about fast food and beer pong.
Laughter is the best medicine. If you're feeling blue, check out Those People, a fast-thinking local improv troupe. Those People have their first show at Barrel House, 729 New Hampshire St., on Feb. 10 and have a monthly show at the Granada, 1020 Massachusetts St.
Founded three years ago by KU students, the group has quickly gained speed, performing regular shows all across Lawrence and in the Kansas City area. Last year Those People took second place in the Improv Thunderdome, a Kansas City area competition hosted by the Westport Coffee House in Kansas City. They're
back for more this year. gunning for first.
Rather than the short sketch comedy, the troupe practices a form of improv called "The Harold," or rather a bastardization of such, says Lott.
The Harold was first performed in the late 1960s and allows each troupe to modify and put their own comedic spin on it. The show begins with a single audience suggestion, which is used to
create three sets of three scenes based on wacky characters that each of the players create on the spot. The actors swap combinations of people in and out of the spotlight, all-the-while trying to intertwine the three story arcs in a hilarious manner.
The freedom to adapt a tested form to suit their talent allows Those People to experiment with different openings, characters and themes to create an infinite number of unique performances, so you'll never see the same show twice.
// BEN SULLIVAN
Contributed photo
Laugh track, improv groups such as Those People bring their brand of fast-paced live comedy to the Gratitude month.
essential life skills // POURING A BEER
in case of emergency, read quickly.
There's more to pouring a beer than you may think. Pouring a beer improperly can pollute wonderful aromas, cause an improper release of CO2, and hinder the flavors of the beer. If you want your beer to fulfill its potential, consider this advice.
Before you start pouring, think about the condition of the beer. Warmth and disturbance will make more foam come out of the container, says Danny DiMezza, bartender at Dempsey's Irish Pub, 623 Vermont St.
Focus on what style of beer you will be pouring. Geoff Deman, assistant head brewer at Free State Brewery, 636 Massachusetts St., says a beer's carbonation determines what kind of glass it should be poured into. For example, if it is a highly carbonated beer it should be poured into a tulip style or tall, flute-shaped glass because it helps release CO2 when the beer is poured. If the beer is lower in carbonation, a standard pub glass should be fine.
Deman says clean glassware is absolutely essential. "Residual soap in a glass will harm the aroma and kill the head of the beer." Rinse your glassware in water before you pour your beer to ensure any contaminations are removed.
You want to cock the glass a certain way depending on the style of beer. If the beer is highly
carbonated, tilt the glass at a 45 degree angle and start pouring down the side. Wait until a third of the pour you want is in the glass, then tilt the glass upright and pour in the center. If the beer is lower in carbonation, start pouring downwards into the center of the glass earlier. A head the width of two fingers is a good rule of thumb for what you are looking for. Deman says.
"The head is a delivery mechanism for the aroma of the beer," explains Deman. "It enhances the flavors of the beer as well."
Once you have poured a pure beer with a beautiful head of foam, drink your deliciously calculated prize.
// TAYLOR BROWN
Photo illustration by Taylor Brown
A pour with more. The key to pouling a beer for optimum enjoyment comes down to carbonation.
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