Crafting an Impression: The Need for Beer-Savvy Servers

For many diners, the pairing of food and beverage is what makes a dining experience complete and unique. Wine has long been the category of beverage that fine diners pair with their meals. But with the renaissance of beer and the rise of the craft brewing movement, beer is gaining ground as a great choice to enjoy with food. The vast array of styles and the variance in flavors among different types of hops, malt and yeast make beer just as versatile as wine, if not more so, for pairing with food.

Given this rapid transition in the culinary landscape, restaurants need to proactively adapt to the needs and wants of their patrons. To their credit, many restaurants I've been to in Colorado and elsewhere in the country in the past few years have either stepped up their beer selection or already had a nice selection that complemented their menus. But the one aspect of beer service I sometimes find lacking is the basic knowledge about beer styles and descriptions. A nice restaurant wouldn't allow its staff to lack basic wine knowledge, so why doesn't beer consistently get the same treatment?

The bottom line is that beer enthusiasts and connoisseurs are savvy and, if they're like me, want to always learn more about the beverages they enjoy. At a minimum, restaurant servers need to know a beer's style, with a short description of the flavor profile. For example, "Odell Five Barrel is a pale ale with a distinctive hop flavor." Any further description that accurately delves into what makes this beer unique just adds more credibility to the server and the restaurant. For me, it leaves a lasting impression that the restaurant takes beer seriously and appreciates the opportunity to help their patrons choose a beer that will complete their meal. On the flipside, when a server inaccurately identifies a beer's style or doesn't know anything about a particular beer on the menu, that also can leave me thinking that perhaps this restaurant just doesn't care about giving its patrons the best service or experience possible.

I think the solution lies in the restaurant's attitude toward beer and its role in the overall dining experience. There's a beer that goes perfectly with food of every flavor imaginable, they just need to be explored and shared with diners. A restaurant can't go wrong if it tries to meet its customers where they're at with regard to knowledge of the food and drink products they serve. A knowledgeable staff can only add credibility to the restaurant, and can help give diners an excellent experience that'll keep them coming back for more.