First Call is a weekly series in which we let the bartender pick our poison, and pray our stomachs don’t make us pay for it.You can only drink so many citrus cocktails and pours of fancy liquor (or in some cases more schmancy) before it all starts to blend together. Yes, you’re a talented bartender, with serious moves, who thinks if it isn’t made from potatoes it isn’t real vodka. But sometimes a girl just needs a good beer and that’s a rarity on First Call outings. Unless, you find a pub that serves only beer with the added bonus of letting you bring in your own pizza. Welcome to Beveridge Place Pub, West Seattle’s answer to Cheers. Every time I come here, everyone seems to know each other. And anything goes. A woman in a rather formal-looking slitted pencil skirt and black top is mingling comfortably with bookish nerds reading on the couches and raucous friends having yet another post-work round. Dogs meander between tables. When you’re a newcomer, everyone is happy to make introductions and give recommendations. The friend meeting me was an hour late and anywhere else he would now be my ex-friend, but my neighbors at the bar and I got into a deep discussion of barrel-aged ales and I hardly noticed the time.Beveridge doesn’t serve food, and I say that’s a plus. A supply of local restaurant menus is on hand and with a new Zeek’s Pizza open next door, you can pick your favorite beer guzzling food. No worrying about trying to pair a delicious amber with limp french fries and dried out fish ‘n chips here. So how does a barkeep surrounded by dozens of brews without a tequila in sight whet his whistle?”I love sour beers,” explains a very busy Rob Farris.It turns out I popped in on Collabeeration Night at Beveridge Place. Their taps are filled with beers that involve more than one local brewer. Farris, like most bartenders that play the First Call game, hesitates for a moment when I tell him to just give me which ever one he drinks. “Do you like sour?” he asks.I assure him of my expansive pallet. “As long as it’s beer.” The crowd at the bar is getting pretty deep. So he goes for it and comes back with the Anacortes/Elliott Bay Barrel Aged Sour Tripel, created with an assist from Washington Beer Commission Executive Director Arlen Harris. I don’t know that sour is the right word, so much as bright. It’s doesn’t make me pucker, it makes me want to lay out by the beach on a hot day and drink more of it. “Sour beers,” explains Farris (clearly our taste buds work differently), “to me, they’re just really refreshing.” We do agree that it’s a summer beer. Farris fesses up that this isn’t the kind of boozy beverage he’d pick when the days are shorter and colder. “I actually drink a lot of whiskey in the winter,” he says.But winter, it’s not. I take my tripel back to a table where the friend has finally arrived and we sit down to a dinner of veggie barbecue pizza from next door and this beer that’s not sour at all, but incredibly delicious. As we head out, I have the Cheers theme stuck in my head, sometimes I do want to go where they’re always glad you came.