As beer continues its upscale climb with more and more micro-brewers entering the scene, restaurants are yielding to the growing demand by employing beer sommeliers to manage the beer selection, work with the kitchen and help diners pair the proper beer style to their chosen food style. Don Russell, writer for Joe Sixpack, disagrees with the term beer sommelier, preferring cellarman (or woman) instead. Whatever they want to call them though, I welcome any restaurant that wants to have good knowledge of good beer, and I hope it’s a growing trend.
[Via: Slashfood]
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