I have a couple of questions, if I may; I currently just found myself hired on with a local (for me) restaurant/bar that is trying to jump on the craft trade by offering a selection of over 150+ craft beers on draft. We are regional to the Southeast and have been trying to carry a lot of breweries from around us. We actually currently carry Monday Night’s Slap Fight IPA, Rucksack Hefe and Han Brolo pale ale, Sweetwater’s Tropical Lover, Blue, IPA, and 420 Extra Pale Ale and then Orpheus Transmigrations of Souls IPA all from breweries based in Atlanta, Georgia, as I’m sure you may know. I’m only 25 and just now starting my studying for my first tier Certified Beer Server certification through the Cicerone Program and have found all of this information on beer to be a bit overwhelming (but delightfully challenging) and I was wondering if you just had any general tips for anyone just starting out on the best ways to help easily transition customers who are used to standard American Lager styles into these more unknown craft styles.
Also, for the types of the Atlanta beers that I just mentioned above, do you have any cool stories about the breweries or their histories, or the beer lines specifically? Or anything about the crafts that you would find as an honorable mention flavor-wise? I have learned from a lot of the more knowledgeable individuals around me that part of selling craft beer is painting a beautiful and interesting picture of the products for your customers and I’m trying to learn as much as I can so I just wanted to know if you had anything being that you are so well-versed to the ATL beer scene.
Thank you so much and it was so exciting to see you doing this!
phirrups7 karma
I have a couple of questions, if I may; I currently just found myself hired on with a local (for me) restaurant/bar that is trying to jump on the craft trade by offering a selection of over 150+ craft beers on draft. We are regional to the Southeast and have been trying to carry a lot of breweries from around us. We actually currently carry Monday Night’s Slap Fight IPA, Rucksack Hefe and Han Brolo pale ale, Sweetwater’s Tropical Lover, Blue, IPA, and 420 Extra Pale Ale and then Orpheus Transmigrations of Souls IPA all from breweries based in Atlanta, Georgia, as I’m sure you may know. I’m only 25 and just now starting my studying for my first tier Certified Beer Server certification through the Cicerone Program and have found all of this information on beer to be a bit overwhelming (but delightfully challenging) and I was wondering if you just had any general tips for anyone just starting out on the best ways to help easily transition customers who are used to standard American Lager styles into these more unknown craft styles.
Also, for the types of the Atlanta beers that I just mentioned above, do you have any cool stories about the breweries or their histories, or the beer lines specifically? Or anything about the crafts that you would find as an honorable mention flavor-wise? I have learned from a lot of the more knowledgeable individuals around me that part of selling craft beer is painting a beautiful and interesting picture of the products for your customers and I’m trying to learn as much as I can so I just wanted to know if you had anything being that you are so well-versed to the ATL beer scene.
Thank you so much and it was so exciting to see you doing this!
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