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.
Author: Bierdame Bo
Hallein and the salt mines
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.
Salzburg and beer
I haven’t got a lot of knowledge about the Austrian beer history yet and I hope to get back to this topic better educated. But for now I’ll just share with you our beery adventures in Salzburg.
German beer customs and quirkiness
It’s fascinating to see that Germany has a very extensive beer culture with a whole set of customs, behaviours and rituals. For tourists it might be confusing, as waiters/waitresses will seem quite curtly a lot of the time, until you adhere to the customs or are in any other way found okay, then nothing is too much.
München and beer
As mentioned, before the two days in Obertrum I begun my trip a week earlier in München, beer capital of the world for sure! Famous for Oktoberfest, but a city that offers so much more.
Trumer Brewery
Additionally to the course we got a tour through the Trumer brewery in Obertrum am See by the always enthusiastic and wonderful Johanna.
Doemens-StiBON diplom biersommelière
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.
Let’s Get This Party Started
Like every person born in the 70s and 80s in the Netherlands I grew up in the beer wastelands. It was a time where pils/lager was synonym to beer. Needless to say I, and probably most teenagers then with me, began my alcoholic adventures not with beer.