The wine world has the Sommelier. A well respected, intense program that produces the best wine experts in the world. Wikipedia describes a Sommelier as someone who is “responsible for the development of wine lists,[1] and for the delivery of wine service and training for the other restaurant staff. Working along with the culinary team, they pair and suggest wines that will best complement each particular food menu item. This entails the necessity for a deep knowledge of how food and wine, beer, spirits and other beverages work in harmony. A professional Sommelier also works on the floor of the restaurant and is in direct contact with restaurant patrons. The Sommelier has a responsibility to work within the taste preference and budget parameters of the patron”. In order to truly achieve this designation, you must go through The Court of Master Sommeliers, the governing body for the Sommelier program since 1977. When anyone hears the term ‘Sommelier’, they instantly think of wine expert, someone who knows their grapes. But the beer world? What do we have? Why, we have the Certified Cicerone Program, run by Ray Daniels, a know industry expert, author and dare I say legend in the craft beer world.
Photo courtesy of Ray Daniels
