The Birra in Fermento masterclass dedicated to front-of-house staff who wish to perfect their approach to beer service, an increasingly important element in the overall customer experience, has come to an end. The course consisted of two sessions, designed to provide technical skills, operational confidence and a more informed approach to beer service in a restaurant setting.
11 November – Tools, methods and customer relations
On the first day, we explored the fundamental aspects of service: from choosing the right tools to selecting the most suitable glass for each style, right through to techniques for handling beer before serving. Ample space was also devoted to customer relations and the most effective ways to enhance beer and food pairings. This theoretical and practical session provided a solid foundation of knowledge that could be applied immediately.
25 November – Individual exercises, technique and error analysis
The second meeting was entirely devoted to practical training. Participants put themselves to the test with individual exercises, evaluating the most common mistakes and useful techniques for avoiding them. There were also opportunities for discussion and tasting tests, which are essential for consolidating what has been learned and refining a more precise, attentive service that is consistent with the needs of contemporary catering.
A masterclass that enabled participants to enhance the quality of service and give beer the professional role it deserves in the dining room.
