TOPIC:

Many of us feel that educating bar staff about beer is an important and often ignored part of the pub industry, but what exactly should a publican teach their staff? I have discussed this issue with various members of the trade and I was just wondering what the opinions of other members of ICB are?

Bear in mind that the bar staff may be part time with little interest in craft beer, or experienced bar staff who have spent years working behind bars that only sell macro brands and still believe the many Guinness myths which abound.

You are not going to turn these people into craft beer enthusiasts over night and they are unlikely to have a discerning palate, although that may come with time if their interest is aroused.

The point would be to get the staff to a place where they can answer basic questions about the beer being served and to recommend craft beer alternatives to macro brands.

Where would you start with educating these people about craft beer?
What essential information would you try to impart?
What form would the training take?

I think ingredients training would be a good place to start, even if it's nothing more than plastics cups of pale malt, dark malt, and a couple of types of hops. Then link this to how it affects the finished product.

If the aim is to encourage them to be advocates for craft beer in a situation where both kinds are available then this alone won't be enough. You'd need to have them automatically asking punters who want macro beer if they'd like to try the craft alternative, and that's only going to work when there's time for it. Certainly anyone who pauses for more than a milisecond at the bar before ordering should be greeted with a "Would you like to try a handcrafted beer?"

they should try differnt craft beers like wine tasting

"rebel":hph5n342 wrote: they should try differnt craft beers like wine tasting[/quote:hph5n342]

and be shown how to taste as opposed just drinking it.
what flavours hops and malt gives off would be one of the biggest i think.

I could see tastings working only if they are tightly controlled. Very small samples and someone knowledgeable talking them through the experience. It would be very easy for it to degenerate into a piss-up.

"sbillings":167re6ad wrote: It would be very easy for it to degenerate into a piss-up.[/quote:167re6ad]

no way, that would never happen with professionals <!-- s:lol: --><img src="{SMILIES_PATH}/icon_lol.gif" alt="" title="Laughing" /><!-- s:lol: -->