Dig That Gig of the Chief Beer Officer at Mekong

If you ask An Bui a question—any question—you’re likely to get the same answer: Beer. For Bui, the world revolves around it, plain and simple.

Known as the CBO, or Chief Beer Officer, at Mekong, Bui spends his days and nights surrounded by the golden nectar. His goal is to ensure Richmonders are drinking only the finest. And, for that, RVA tipplers owe Mr. Bui a hearty thank you.  

Since 1995, Richmond brew lovers have gathered at Mekong for its expansive beer list and unique finds. Bui not only taste-tests each beer, he invites others to do it with him. Serving as Richmond’s biggest beer celeb, Bui spreads his love for good brew through a popular series of shindigs held at Mekong. Best of all, Mekong is not only a dandy spot for drinking, it also happens to serve some of the finest Vietnamese cuisine around.    

We tracked Bui down to ask what keeps him buzzing about his gig after all these years and to find out what advice he would give to other Chief Beer Officers in the making.   

Vitals
 
Name: An “Mekong” Bui
 
Title:  CBO (Chief Beer Officer)
 
Length of Employment: 15 years

Job Duties: Buying beer, pouring beer, and quality control (i.e. tasting it).

The Lowdown
 
So, An … you’re basically a beer God in these parts, there’s just no getting around it. Tell us how you became Richmond’s top tippler.  

I don’t know about a God—don’t like competing with the big man. I want to go to beer heaven not beer hell…after all, I’m Catholic.

I think people look to me for great beer because I’m passionate and knowledgeable about beer. I just don’t guzzle beer. There’s a lot of complexity to beer. You have to have not only a good taste for beer but also a good nose.

Learning to smell beer for different flavors, savoring different notes in beer … it’s as sophisticated as wine.

I go to meet top brewers and learn what they do. I grow my own hops and brew my own beer at home when I have time.

As far as top tippler…my English not great, so if you mean people like coming to Mekong and trusting us to pour them an awesome pint, then it’s because we earn their trust by learning what they like, remembering their favorite styles, pushing their tastes occasionally to try new things at a fair price and good service.

Running Mekong— while drinking beer—sounds like a pretty good gig to me. Can you tell Richmond.com readers how you hatched such a fine restaurant and turned it into the beer capital of the Commonwealth?  

It starts with good food. It starts with family. Without them, there’s no food. Prepping—kitchen operation is key part.

In the late ’90s, we started with wine to complement food, but it didn’t do much for me…then I discovered beer…particularly Belgian-style beer. Because of the complexity and different flavor, it went very well with Vietnamese food. I say, “Beer is the Answer.” So, while we still have good wine, I start to focus on good beer. Beer can be upscale. Actually, while we have 13 on tap, we carry lot of beer in bottles that look like wine.

Also, in early 2000 we expanded and opened back up and created the bar people know and drink from today and put up (back then) big-screen TV...now we have several large panel TVs so people can enjoy beer and football or favorite sport or show.

Come on, spill the beans. What’s your secret to making Mekong such a hot spot for fine brew and good eats after all these years.

It’s people. You have to get to know people. Relationships. Take care of them. We’re not perfect. We know we can always improve. But people who come back to us, we always try to take care of. For me, I’m happy. I like people to be happy. At bar, I do my best to keep people happy. Pour good beer, talk to people like family or at least very good friend.

I’m a beer lover. I say Mekong is for beer lovers. We welcome beer lovers and create new beer lovers by focusing on great beer. That’s why I have a lot of friends on Facebook. I love Facebook. Anyone can friend me who has come into Mekong. I enjoy happy friend. Make good recommendations, too. Also, good customers and friends who tell other people about our food and beer and how we get to know you. We have great customers out there who visit us all the time and tell others and post on Facebook and Twitter.

Fill us in on your mysterious past. I bet you did a lot of keg stands, huh?

No, no keg stands. Didn’t go to college…at least regular college. School of hard…beer. U of Beer. Family came from Vietnam as refugees. In high school (local product of J.R. Tucker High), I didn’t know what I wanted to be. Then family decides to open Mekong and rest is beer history. Though I have gotten drunk enough times. At festival…especially when I went back to Vietnam. People back there can drink…a lot. That was a rough few weeks.  

Take us through a day in the life of someone in your position?

Wake up around 8 to 9 a.m., time with kids…and wife. Come in around noon. Help with lunch crowd. 2 to 4 p.m., work on operation, plan beer events, meet with vendors/distributors, grab quick lunch…while still working bar because people still come in at that time. Four p.m-ish, do beer review for YouTube episode of An’s Beer TV (AnsBeer.TV), check keg, add new keg, check taps and start getting ready for dinner crowd. 7 p.m. beer crowd really starts to fill in. Pour beer and talk to great people from 10 to 11 p.m. Midnight or later on Thursday, Friday, Saturday night. Clean up, come home 1 to 2 a.m. and do it all over again the next day.

What are some of the perks you enjoy that are associated with this gig?  

Drink best beer. Go to beer festivals. Travel worldwide to taste best beer. Talk to brewers, distributors and most important people I meet in Mekong. I meet amazing musician, doctor, lawyer, business people, people with great story and awesome writer like you…and everyone in between. Everyone mostly are good people. I like people and like to make people happy. Have them forget worry, or let them tell me their worry for a few hours and be happy.

Now I start to share passion of beer to larger audience with An’s Beer TV. I get to taste beer and review while my camera crew film to show on YouTube. It’s fun. I like to expand show. I have great guests sometimes who drop in. Just got message from YouTube if I want to do ad share…so I sent to my social media people to take care of. Thats exciting! Thanks everyone for watching on Facebook and YouTube. Thanks to all Facebook fan on Mekong Restaurant page.

What’s your favorite beer at the moment?

That's tough…so many good beers. If it’s Belgian then Trappistes Rochefort 10 or St. Bernardus ABT12. IPA so many good ones…Fresh Hop from Great Divide—good one just come out. Lagunitas too…gosh, such hard question.

How about your favorite item on the Mekong menu?

Wow! So many choices. Rocket shrimp and Vietnamese spring roll always a favorite appetizer of our customers. And pho soup is popular dish too…especially when cold and rainy outside. Clay pot fish or pork great too.

How can the average Joe get a chance to have a beer with you?

Come to the bar. I'm there most days especially in evening. Sit at bar…especially when it’s earlier, four or five o’clock before it’s too busy. I get more time to talk to you. I’m a regular guy. You don’t need any special pass. Just a thirst and love for good beer.

Tell Richmond.com readers about a time that you asked yourself – seriously, am I really getting paid for this?

Every day! I’m thankful to customers, friends and family, especially to wife who put up with a lot of late nights at restaurant while taking care of kids.

Do you dig this gig enough to recommend it to others, and if so—what would you tell them about taking on a job like yours?

Love this gig, as you say. Recommend it only if you have passion for beer. Not as easy as people think. You must build knowledge of beer. The brewer, history, story behind beer. You must know all types of beer, IPA, Stout, Belgian, etc., local not local, international. You must be good with people. You must love people. Must love making them happy before making you happy.