“Tria has an equal emphasis on beer and wine, so we have both a ‘wine guy’ and a ‘beer guy’ who do the lists, ordering, and training. However, everyone is the beer sommelier and the wine sommelier – we want our servers and bartenders to be conversant. We conduct classes for both staff and the public at our off-site Fermentation School. Education is our point of differentiation.”
–JON MYEROW, OWNER, TRIA, PHILADELPHIA, PA

“As the beer steward, my tasks are similar to those of a sommelier. I guide the selection, work the floor, etc. A big part of my role is as an educator; I’ve been working with my colleagues for many years, tasting and discussing beer and beer with food. I also wait tables, so I’m on the floor and called over constantly for guidance.”
–WARREN STEENSON, BEER STEWARD, HIGGINS RESTAURANT, PORTLAND, OR

“As part of my beverage program responsibilities, I have full creative control over the beer list, plus I handle education and training. I’m putting together a beer manual, which will include our philosophy, profiles of different breweries, etc. When we have a group of new hires, we sit down and work through the list – we talk about how to taste and we review different styles. I also taste servers on new beers and get feedback at family meals.”
–KEVIN GARRY, ASST. BEVERAGE DIRECTOR, GRAMERCY TAVERN, NEW YORK, NY