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a thirst for knowledge
If you're sitting down to dine at a nice restaurant and looking indecisively over the wine list, chances are you may call over the sommelier to help you choose between a French merlot and a Chilean carmenère.
If,[link widoczny dla zalogowanych], however,[link widoczny dla zalogowanych], you're similarly stumped over what beer to have,[link widoczny dla zalogowanych], there usually isn't someone around who's competed in the data of suds, someone who can help you decide if that pork tenderloin is best accompanied by a bock lager or a pale ale. But that, is starting to change, thanks to a set of programs, one located in Chicago, another in Toronto.
The goal of the Cicerone program, is straightforward,[link widoczny dla zalogowanych], based on founder Ray Daniels,[link widoczny dla zalogowanych], a beer industry veteran and longtime instructor at Chicago's Siebel Institute of Technology.
"I never again desire to be served a poor beer in a bar," says Daniels,[link widoczny dla zalogowanych], whose three-tier certification system isn't officially linked to Siebel.
Daniels' program is largely depending on self-study, with recommended reading (and drinking, of course). There are several prep courses, however they are not required.
"This is much more a certification program. People could possibly get the data where they like," says Daniels. The term Cicerone, incidentally,[link widoczny dla zalogowanych], is definitely an old English term for any museum or memorial guide
Daniels canvassed brewers, restaurant managers and distributors to come up with exam questions and areas of knowledge they'd want to see a beer expert have.
The very first stage,[link widoczny dla zalogowanych], which Daniels calls Certified Beer Server, takes a basic understanding of proper serving techniques and temperatures, and some understanding of popular beer styles. The second stage, Certified Cicerone, delves deeper into the history of beer, different styles and the way to pair them with food. A working understanding of draft beer equipment and the proper storage of beer are also required. For too much time we have been served beer by individuals who have no idea the main difference between an ale along with a lager," says Beaumont, that has been offering staff beer training programs to restaurant chains for more than a decade. "I think restaurants are waking up to what's available."
Roger Mittag, who runs a similar Canadian program called Prud'homme beer certification,[link widoczny dla zalogowanych], agrees that the time is finally suitable for beer to obtain its due.
"Wine has always been seen as more difficult. Beer is viewed as the most popular man's refreshment. During the last 15-20 years, with the imports and craft beers that are available, individuals are beginning to realize that beer is just as complex, if not more so,[link widoczny dla zalogowanych]," says Mittag, a former Labatt sales staffer. "I'm unsure we could've put the program in place 10 years ago."
While many those who have ever hoisted a pint or two consider themselves a beer expert, passing the Cicerone exam isn't any easy feat says Toronto beer educator Mirella Amato, who's among seven Certified Cicerones in Canada.
"It's a difficult exam,[link widoczny dla zalogowanych], which is good. That is what you would like, or it wouldn't have much credibility," says Amato,[link widoczny dla zalogowanych], who admits the toughest area of the exam on her was the portion on draft equipment.
"I'd taken the Beer Judge Certification Program and so i already were built with a good grasp on beer styles, however i really needed to prepare for the draft equipment part," says Amato, who went in to a brewery and asked to work on the keg fillers to be able to prepare.
Jordan Bushell,[link widoczny dla zalogowanych], a mixologist at downtown Toronto restaurant Brassaii, has passed two levels of Mittag's Prud'homme program. Bushell, who's been focusing on creative cocktail combos for a long time, says he appreciated the opportunity to get a deeper knowledge of Canada's favourite beverage.
"It's been really useful. The average beer drinker who drinks Coors Light or Bud think they are fully aware about beer, but there are so many different things beer can provide. This provides the ability to teach people a little bit by what they're drinking," says Bushell.
Even if he does not get called to tableside,[link widoczny dla zalogowanych], Bushell says he still likes being a step-up on people who are on the other hand of the bar.
"You visit a doctor because he knows much more about your body than you do. Bartenders ought to know more about alcohol than you need to do. Many of them don't,[link widoczny dla zalogowanych], and that is a shame."相关的主题文章：


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