If you think being a biersommelier is all about trying the newest and best beers and drinking all kind of nice stuff, think again … Training for becoming a biersommelier puts beer and flavours in a whole new perspective, and unfortunately not all is well in paradise.
It’s autumn and I live in the Netherlands, which makes it impossible to ignore bock beers. Bock beers in the Netherlands are based on their German counterparts but is now a proper all Dutch beerstyle on its own.
I want to participate in the Dutch championships in 2020. Not to win – not saying that wouldn’t be nice – but mainly to participate in the first three rounds, test myself on my knowledge and tasting abilities ánd as a bonus…
I probably mentioned it somewhere already, I plan to participate in the Dutch biersommelier championships in 2020. Not particularly to win, although that would be nice, but mostly to be there (or be a rectangular thing).
Kiesbye called it the fifth ingredient and I have to agree. Having experimented with glassware for almost a year now, the glass you choose for your beer can really make the difference in taste and smell and overall experience.
A bit of a side story, but to make the connection to beer: Being a biersommelière is all about taste and flavours, about combining beer with food and such, and you can and should apply this knowledge and skill to other eatable and drinkable things as well.
This year 15 years ago Axel Kiesbye from Obertrum am See near Salzburg, Austria established the course for Diplom Biersommelier in a collaboration with Doemens-Akademie in Grafelfing near München, Germany.