010. Reading list for Certified Beer Server (part 2)

Ok we’re moving on to part 2 of the Certified Beer Server Syllabus: Beer Styles. First, we’ll learn a basic understanding of beer styles. The next section will explain both the qualitative and quantitative parameters of beer styles. Finally, we’ll learn a little about the history and culture of styles and dig into the styles by region.

008. Serving bottled beer

Serving bottled beer

The customer has chosen a beer that you carry in a bottle. Good beer service for bottled beer starts with storage and carries through to actually presenting the glass to the customer. In addition to storage and presentation, there are best practices for opening a bottle, and pouring the beer into a glass. All of it is important for excellent bottle service.

Pouring a wheat beer by Clemens V. Vogelsang on flickr

Pouring a wheat beer by Clemens V. Vogelsang on flickr (CC BY 2.0)

004. Serving alcohol

Serving alcohol

It is important to be a responsible beverage server to ensure everyone’s health and safety. We the servers, or our employer, could be held liable for the actions of our drunk customers. This section outlines what I learned in Responsible Beverage Server Training (RBS).

Utilizing my Responsible Beverage Server Training (RBS) for the Hollister Downtown Association beer garden at the Hollister Biker Rally, July 4, 2014.

Utilizing my Responsible Beverage Server Training (RBS) for the Hollister Downtown Association beer garden at the Hollister Biker Rally, July 4, 2014.