Keg Stand celebrating summer

Dirk Sprouse fixed up a strawberry-grapefruit Collins, one of several new summertime drink items at the Keg Stand, made with freshly-squeezed fruits.

What is it about upside down drinking that is so damn effective at getting a person completely intoxicated in a matter of mere seconds? Perhaps the increased intake of CO2 from the keg, the excessive consumption of alcohol or the fact that, alcohol-laced blood flows directly to the brain? The answer is probably “C, all of the above.” But it’s not rocket science. It’s a keg stand, and although it does take a certain amount of courage and commitment to do a handstand on a keg barrel, trusting your friends to hold your legs high above your head and the flowing tapper in your mouth, it’s obviously not a practice of the seasoned, sophisticated drinker. It’s more of a college house party kind of endeavor.

But if you’re in the mood to party like it’s 1999, there’s a bar for that — aptly named The Keg Stand — in West Des Moines. And it’s bringing the keg stand back, according to bartender Lindsey Brady.

“There’s this chair people can lay on that will tilt you upside down, so you can do one,” Brady said. “But no one ever has since I’ve worked here.”

The Keg Stand has been a fun party bar since day one. It’s an everybody’s kind of place where all can find a spot of their own. It’s everything a bar should be: fun and satisfying.

The first thing a patron will discover is that the vast patio has doubled its capacity. The main patio has been enhanced with the addition of big screen TVs and cushy faux wicker furniture that looks comfortable enough to invite a cat nap. A separate but nearby smokers’ patio was also added over the winter.

Inside, it’s the menu that has changed. The same booths and tables remain for dining or drinking and a stage for those popular karaoke and live music nights and an adjacent room houses a couple pool tables, basketball, ski ball, fooseball, darts, beer pong and shuffle board, as well as a second bar. But a couple weeks ago, a new drink menu was introduced featuring a host of fun, summer flavors made from fresh ingredients, according to bartender Dirk Sprouse.

“To be a good bartender, you have to be a bit of ham,” Sprouse cheesed, posing for a snap shot before pouring another craft draft from the piano bar (the back bar is creatively made of two old pianos). Sprouse has tended bar in the metro for more than 16 years, and he’s a crowd favorite.

“It’s not that hard. Just be nice,” he said, fixing a fresh orange garnish onto a strawberry-grapefruit Collins.

The world needs more Dirks and less jerks.

LAST CALL: Popular east siders’ bar, Main Gate Bar and Grill, will close its doors at the end of this month to be reopened as Cans by new owners in coming weeks. CV