Coffeecon Online Live March 6, 2021 Tourism and Arts Commission Report

Total Page:16

File Type:pdf, Size:1020Kb

Coffeecon Online Live March 6, 2021 Tourism and Arts Commission Report CoffeeCon Online Live March 6, 2021 Tourism and Arts Commission Report With the goal of increasing tourism to Warrenville, CoffeeCon’s in‐person event went online with a live event. This event broadcast live from Warrenville, IL, Chicago, IL, Rancho Cucamonga, CA, and Oakland, CA, featuring fourteen top coffee experts sharing their brewing techniques. This was a technically ambitious project. CoffeeCon used live multi‐camera video crews in each location. We succeeded in moving beyond a zoom call platform look. Our program looked like a live network television show because of different camera angles, professional lighting, graphic animations, all in high definition (blu‐ray quality) in each location. This made the entire program watchable over its eight hours of broadcasting. Live streaming is the broadcasting of a real‐time, live video to people over the internet. The greatest and the most powerful benefit of live streaming is that people consume content on your time, and not on their time. This means that you are only engaging with people who care about you, your brand, and people that find your content entertaining and useful. Live streaming offers you a direct conversation with your customers and target audience and with each other with a live‐chat feature. This makes your audience feel more connected to your brand. The topic in this case was coffee. The brand was Warrenville. Between presentations we showcased Warrenville businesses, city government, events, and the natural beauty of the area. We also highlighted all six Warrenville Hotel/Motels. We created twelve mini story‐based documentaries featuring Warrenville. They are as follows: D & R Classic Auto Parts – Business The Warrenville Library – City Government Cozy Fireplace – Business Arts on The Prairie – Events The Warrenville Fire Department – City Government Ed Hoy’s ‐ Business (2) Warrenville Historical Society – City Government Corner Bakery – Business Blackwell Dog Park ‐ Forest Preserve District Two Brothers Coffee – Business Warrenville Hotels – Business Live comments exhibit 1, include the following: Erwin Chuk ‐ "Loving these snapshots of Warrenville!" David Led ‐ "I have a feeling that next year they are going to have to have a lot more sample packs. " Levi Richardson ‐ "That was great. Would pay to do that every month." Bon Beer Voyage (Ruth) ‐ "There are definitely silver linings in the Covid cloud. Jonathan Fenton ‐ "I missed the first hour. Hopefully we can watch after the fact." Patrick ‐ "it is evening here now. I'm going to eat and then come back. thanks so far." Linda Harowitz ‐ "Will we be able to view this presentation again on demand?" Viewer Numbers Exhibit 2 Vimeo: 2047 Exhibit 3 YouTube: 725 Exhibit 4 Facebook: 596 Total 3368 06 Mar, 2021 03:12:02 PM - Maria W - "Hello!" 06 Mar, 2021 03:22:27 PM - LaGina - "Hello can't wait " 07 Mar, 2021 12:54:00 AM - Lorena Luna - @CoffeeBunnCafe - "Hi from Mexico!" 07 Mar, 2021 01:03:35 AM - jashvina - "Hi!" 07 Mar, 2021 01:07:54 AM - Maria W - "almost time!" 07 Mar, 2021 01:14:10 AM - Robin Taylor - "Hi, will there be any recordings of the sessions? Unfortunately I can’t attend all day. " 07 Mar, 2021 01:14:37 AM - Robin Taylor - "I am super excited to learn about improving my coffee experience. " 07 Mar, 2021 01:23:56 AM - CoffeeCon - "Yes everything will be recorded Robin. You can come back to the website and view when you would like." 07 Mar, 2021 01:29:45 AM - Tim Hill - "excited about all the classes and the cupping...rattle ware items are cool!" 07 Mar, 2021 01:30:35 AM - CoffeeCon - "Thanks Tim! We think so too!" 07 Mar, 2021 01:30:49 AM - Carlos Sierra - "I see the Volcafe logo in the background that's great! " 07 Mar, 2021 01:54:13 AM - Doug Piper Gourmet Brewing - "Looking forward to this" 07 Mar, 2021 01:55:33 AM - CoffeeCon - "If you came early be sure to refresh your screen. You may be looking at old video." 07 Mar, 2021 01:56:08 AM - Adam Bell - "Hi from Los Angeles! Getting ready to fire up the Cuisinart Pour Over and starting to watch the show! Who else from SoCal us in here?" 07 Mar, 2021 01:58:03 AM - Alfred Coleman - "Hello from Chicago's Back of the yards community " 07 Mar, 2021 01:59:01 AM - Mimo / DTX - "Yo" 07 Mar, 2021 01:59:03 AM - Levi Richardson - "Good morning, all! San Diego, CA here." 07 Mar, 2021 01:59:11 AM - Tim Hill - "Hey from Nashville Tennessee" 07 Mar, 2021 01:59:42 AM - Mimo / DTX - "What are y'all drinking this morning? I've got a washed coffee from Oaxaca, Mexico!" 07 Mar, 2021 01:59:56 AM - Adam Bell - "@Mimo Washed Coffee??" 07 Mar, 2021 02:00:27 AM - Mimo / DTX - "Yeah... we wash all our coffee when it comes in to make sure it's sanitized. " 07 Mar, 2021 02:00:54 AM - Tim Hill - "Washed Kenya Kiambu from Sunergos roasters in Louisville KY" 07 Mar, 2021 02:01:08 AM - Alfred Coleman - "Hello Kevin" 07 Mar, 2021 02:01:25 AM - Adam Bell - "Well, these days everything it seems, has to be sanitized. Next thing you know we’ll have the Purell edition." 07 Mar, 2021 02:01:49 AM - Alfred Coleman - "drinking Decaf Sumatra now" 07 Mar, 2021 02:01:52 AM - Ron - "Greetings from Six Corners/Chicago!" 07 Mar, 2021 02:03:11 AM - xr - "Hello from Asia :)" 07 Mar, 2021 02:03:49 AM - Adam Bell - "Coffee, Citrus and Jif. There’s an interesting troika...." 07 Mar, 2021 02:11:10 AM - CoffeeCon - "How is everyone's feed?" 07 Mar, 2021 02:11:22 AM - Mimo / DTX - "great for me!" 07 Mar, 2021 02:11:24 AM - Melissa Kittleson - "Great!" 07 Mar, 2021 02:11:27 AM - Tim B. - "Looks good" 07 Mar, 2021 02:11:30 AM - Iwan Santoso - "Now it is great." 07 Mar, 2021 02:11:37 AM - Adam Bell - "Fine for the most part. Was actually wondering what system this is." 07 Mar, 2021 02:11:41 AM - Linda Harowitz - "Great" 07 Mar, 2021 02:11:51 AM - Andy Lechner - "Great!" 07 Mar, 2021 02:12:25 AM - [email protected] - "Stream is great...no sound" 07 Mar, 2021 02:13:13 AM - Adam Bell - "@Mark you sure you’re mute isn’t on? There was one technical glitch early on but overall, this is really good." 07 Mar, 2021 02:13:14 AM - Iwan Santoso - "did you unmute? :) took sometime for me to get oriented " 07 Mar, 2021 02:15:35 AM - Levi Richardson - "Feed is good for me. Had trouble getting back in after an early refresh, but seems to be going well now. " 07 Mar, 2021 02:17:42 AM - Andy Lechner - "@Adam Vimeo" 07 Mar, 2021 02:18:16 AM - Adam Bell - "@Andy figured that but wondered about the whole conferencing system around this. The chat and everything." chat_CoffeeCon Online Live March 6 2021_2021-03-07 01_36_14.txt[5/11/2021 4:29:54 PM] 07 Mar, 2021 02:21:17 AM - Adam Bell - "For my Mom, it was all about Sanka." 07 Mar, 2021 02:26:36 AM - Levi Richardson - "@CoffeeCon - this is great. Video quality is perfect. Tim's content and presentation is fantastic as well." 07 Mar, 2021 02:26:54 AM - [email protected] - "Good morning everyone from Cape Cod!" 07 Mar, 2021 02:27:24 AM - Levi Richardson - "Hey Mark, welcome!" 07 Mar, 2021 02:27:41 AM - [email protected] - "@Levi - hey!" 07 Mar, 2021 02:29:34 AM - Mimo / DTX - "I'm viewing through the site and the image and audio has frozen" 07 Mar, 2021 02:29:42 AM - Douglas Buckley - "Well done, Tim!" 07 Mar, 2021 02:29:52 AM - DClau - "hello from Romania c(_)" 07 Mar, 2021 02:30:40 AM - Alex W - "Good morning from columbus, oh!" 07 Mar, 2021 02:30:44 AM - Levi Richardson - "Morning Alex" 07 Mar, 2021 02:30:50 AM - Tim Hill - "loved this topic....and the taste nuances..." 07 Mar, 2021 02:31:14 AM - Levi Richardson - "@Tim, agree. Great way to start the day. Really interesting!" 07 Mar, 2021 02:31:47 AM - Ken Stroud - "what should I look for in a coffee I intend to put cream in?" 07 Mar, 2021 02:32:01 AM - Alex - "Do certain brew methods lend better to expanding my sensory development? Should i try espresso or drip?" 07 Mar, 2021 02:32:54 AM - [email protected] - "What is a good way to expand your sensory development?" 07 Mar, 2021 02:33:06 AM - Missy Bobo - "Is there a list of foods to have our roasting team try to experience all of the different taste profiles and their differences?" 07 Mar, 2021 02:33:41 AM - Perkolator Coffee - "Yay! We made it in! " 07 Mar, 2021 02:34:02 AM - Ashley and Alfred - "@tim coonan - what is YOUR favourite method of brewing? (sorry if we missed it)" 07 Mar, 2021 02:34:23 AM - Levi Richardson - "@Perkolator - welcome! Better late than never. I think the videos will be replayable on YouTube. This session has been awesome if you want to go back and watch what you missed." 07 Mar, 2021 02:34:55 AM - Jim Rylek - "Lol server was down for us!! We have been watching lol" 07 Mar, 2021 02:35:14 AM - Perkolator Coffee - "Didn't miss a beat, Levi...was tuning in on FB Live until we were able to make it in. Great session with Tim so far, glad to be here!" 07 Mar, 2021 02:35:17 AM - Bon Beer Voyage (Ruth) - "@perkolator -took me about 10 tries to get in lol" 07 Mar, 2021 02:35:38 AM - Alex P - "Yeah.
Recommended publications
  • ADVANCED ABV Content Contributed by Jenny Parker, Imperial Beverage
    ADVANCED ABV Content contributed by Jenny Parker, Imperial Beverage Alcohol by volume (i.e. ABV, or alc/vol) is a standard measure of how much alcohol (ethanol) is contained in an alcoholic beverage. The ABV standard is used worldwide. DRINK TYPICAL ABV Fruit juice (naturally occurring) less than 0.1% Low-alcohol beer 0.0%–1.2% Kombucha 0.5%–1.5% Cider 2%–8.5% Beer 2%–12% (usually 4%–6%) Barley Wine (strong ale) 8%–15% Mead 8%–16% Wine 9%–16% (most often 12.5%–14.5%) Dessert Wine 14%–25% Alcohol by volume states what portion of the total volume of liquid is alcohol. To determine the ABV of a beer, a brewer typically uses what's called a hydrometer, which is an instrument that aids in measuring the density of liquid in relation to water. (It essentially free-floats in a cylinder or liquid.) The hydrometer will be calibrated to read 1.000 in water (at 60°F), and the denser the liquid (example: add sugar to the liquid), the higher the hydrometer reading. Before yeast cells are introduced to ferment beer, the liquid is called "wort” (pronounced wert), and it's full of all kinds of sugars that were previously extracted from the grain. A brewer will take a hydrometer measurement of the wort (at 60°F) to determine what's called the original gravity (OG). Then yeast is pitched into the wort, and fermentation begins. As the yeast cells eat the sugar in the wort, they create two wonderful by-products: carbonation (CO2) and alcohol.
    [Show full text]
  • Strange Roots Experimental Ales Millvale & Gibsonia, Pennsylvania
    Volume 17 Issue 2 Strange Roots Experimental Ales Millvale & Gibsonia, Pennsylvania Ancient Vortex (Rare Beer Club Exclusive) Strange Roots Experimental Ales will forth some amazing results, and a recently released Grand Blu, a collab be a new name to many of you, but small amount of Draai Laag’s bottles with House of 1,000 Beers that uses some of our members will recall their saw wider exposure through Shelton penicilium roqueforti, responsible mixed-culture Agent Orange with Brothers. But as Dennis was looking for the distinct character of blue persimmons and apricots which we to move into exploring a wider range cheese, accompanied by additions featured in 2018, or this Pennsylvania of beer styles (and, let’s be real, we of peaches and fermented in casks brewery’s previous name: Draai can’t consistently spell Draai Laag for 11 months. The brewery’s been Laag Brewing Co. Dennis Hook either), the brewery became Strange surveying and testing local wild started Draai Laag back in 2011, self- Roots in March 2018. microflora for brewing possibilities, engineering an $800 brewing system with one key highlight being their and bootstrapping an operation that Rest assured, Dennis is still Park Series of beers—fermented with focused heavily on complex sour ales doing beers that are way, way out yeast and bacteria harvested from local Pittsburgh-area parks. Dennis and bringing in local ingredients and there. He’s been building his brewing mentioned projects with foraged microflora. And that small-batch, capabilities for around 20 years, pawpaw
    [Show full text]
  • Luigi Bormioli Catalog
    our vision BauscherHepp distributes a comprehensive offering of commercial tabletop and buffet products. Our brands have a long history in the global market, making them an ideal match based on their expertise and European roots. BauscherHepp specializes in offering the highest quality products and providing excellent service. More importantly, we bring people together. Whether it’s for a meal, a celebration, or a corporate event; we give our clients the tools that help them provide exceptional experiences for their customers. Our attention to detail, dedication to quality, and commitment to a culture of excellence are all a part of our story. USA & Canada Porcelain Metal Glass USA Only our showrooms Raleigh, NC is home to BHI BauscherHepp Showroom Representative Showroom Visit our showrooms today! Please contact your local representative for more information. for appointment information: [email protected] 1.888.840.4333 Mixology Brand Overview .................................4 Classico .................................90 COLLECTIONS Strauss & Strauss Rocks ................92 I Meravigliosi ...........................10 Veronese ................................93 Tentazioni ...............................16 Top Class ................................94 Vinea ....................................22 Supremo ................................30 TYPES & STYLES Vinoteque. 36 Flutes ....................................98 Magnifico ...............................42 Beer ...................................100 Atelier ...................................44
    [Show full text]
  • Bartender Learner Guide Version 1.2
    Bartender Learner Guide Version 1.2 © Copyright The information, trademarks and trade-names used within this manual are confidential and shall only be used within the course of your employment and may not be reproduced in whole or in part without written consent of Moxie’s Restaurants Management, Inc., Chop Restaurants Management, Inc., Shark Clubs of Canada, Inc., or Rockford Group of Restaurants Inc.. This manual must be immediately returned upon request and each employee shall use all reasonable efforts to maintain such information as secret and confidential during and following the term of employment. Bartender Learner Guide The Bartender 00:45 Overview *Introduction from Kim Spence, our resident Sommelier, Mixologist, Barman* I thought that working as a barman would be a fun, a great way to make some money, but I didn’t consider it a career. I was sure that this was a trade people outgrew. I mean, who would want to work in the liquor industry their entire life? At some point I would have to grow up and get a real job. Wouldn’t I? There were just so many aspects of the job that I loved. I was working with ingredients created by masters; people that had dedicated their lives and generations to making something special. Every time I picked up a great bottle I felt honoured to pour it. I was able to hone techniques – the basics of bartending – while making it look effortless. I tend to throw myself into things no matter what I do, so I started reading about wine, beer, liquor and spirits; I realized that this industry isn’t new and is certainly not a passing fad.
    [Show full text]
  • Certified Beer Server Syllabus V1.2
    Certified Beer Server Syllabus Cicerone® Certification Program (Note: This document replaces the Novice Syllabus. Its content is identical to Novice Syllabus dated January 3, 2008.) Outline (Full syllabus begins on next page.) I. Serving Beer A. The three tier system in the United States B. Serving Alcohol C. Beer Storage D. Beer Glassware E. Serving Bottled Beer F. Serving Draught Beer II. Beer Styles A. Beer characteristics B. Basic Beer Styles III. Beer Flavor and Evaluation A. Taste & Flavor B. Normal Beer Flavors C. Off-flavor Knowledge IV. Beer ingredients and brewing processes A. Malted barley B. Hops C. Yeast D. Water V. Pairing Beer with Food A. Flavors in Beer Pair with Many Foods B. Classic Pairings © Copyright 2008-2012 Cicerone® Certification Program For more information, contact [email protected] or visit www.cicerone.org Cicerone® Certification Program Version 1.2 Certified Beer Server Syllabus - Page 2 Full Syllabus I. Serving Beer A. The three tier system in the United States 1. By law, alcoholic beverages must comply with the three tier system in the United States. The three tiers are Brewers/Importers, Distributors, Retailers. a. Brewers & importers sell to distributors b. Distributors sell to retailers c. Retailers sell to consumers B. Serving Alcohol 1. Alcohol’s Effects a. Absorption and elimination b. Physical and behavioral indicators of consumption 2. Responsible serving a. Legal considerations b. Good practice in selling alcohol C. Beer Storage 1. Beer is best consumed fresh a. When beer is released from the brewery, it is ready to drink b. A very few strong or intensely flavored beers may age in ways that make them interesting to drink months or years later if properly cellared.
    [Show full text]
  • Cicerone® Certification Program Australia & New Zealand Certified Beer Server Syllabus
    Cicerone® Certification Program Australia & New Zealand Certified Beer Server Syllabus Updated 20 November 2017 This syllabus outlines the knowledge required of those preparing for the Certified Beer Server exam in Australia and New Zealand. While this list is comprehensive in its scope of content, further study beyond the syllabus is necessary to fully understand each topic. The content tested on the Certified Beer Server exam is a subset of the information presented within the Master Cicerone® Syllabus, and individual syllabi for all four levels of the program may be found on the cicerone.org website. Outline (Full syllabus begins on next page.) I. Keeping and Serving Beer A. Beer distribution B. Serving alcohol C. Beer storage D. Draught systems E. Beer glassware F. Serving bottled beer G. Serving draught beer II. Beer Styles A. Understanding beer styles B. Style parameters C. History, characteristics, and flavour attributes of styles by region III. Beer Flavour and Evaluation A. Taste and flavour B. Identify normal flavours of beer and their source C. Off-flavour knowledge IV. Beer Ingredients and Brewing Processes A. Ingredients V. Pairing Beer with Food Appendix A: Australian Beer Styles © Copyright 2016, Cicerone® Certification Program For more information, visit www.cicerone.org or email [email protected] Cicerone® Certification Program Version 3.2 – 20 November 2017 Certified Beer Server Syllabus - Page 2 Full Syllabus I. Keeping and Serving Beer A. Beer distribution 1. Various parties participate in the production and delivery of beer in Australia and New Zealand a. Brewery – brews and packages beer into kegs, bottles, cans, etc. b.
    [Show full text]
  • Cicerone® Certification Program Australia & New Zealand Certified Beer Server Syllabus
    Cicerone® Certification Program Australia & New Zealand Certified Beer Server Syllabus Updated 1 June 2019 This syllabus outlines the knowledge required of those preparing for the Certified Beer Server exam in Australia and New Zealand (for syllabi pertaining to other regions, visit cicerone.org). While this list is comprehensive in its scope of content, further study beyond the syllabus is necessary to fully understand each topic. The content tested on the Certified Beer Server exam is a subset of the information presented within the Master Cicerone® syllabus, and individual syllabi for all four levels of the program may be found on the cicerone.org website. Outline (Full syllabus begins on next page.) I. Keeping and Serving Beer A. Beer distribution B. Serving alcohol C. Beer storage D. Draught systems E. Beer glassware F. Serving bottled beer G. Serving draught beer II. Beer Styles A. Understanding beer styles B. Style parameters C. Beer style knowledge III. Beer Flavour and Evaluation A. Taste and flavour B. Identify normal flavours of beer and their source C. Off-flavour knowledge IV. Beer Ingredients and Brewing Processes A. Ingredients V. Pairing Beer with Food Appendix A – Australian Beer Styles © Copyright 2019, Cicerone® Certification Program For more information, visit cicerone.org or email [email protected] Cicerone® Certification Program Version 4.0 – 1 June 2019 Certified Beer Server Syllabus – Page 2 Full Syllabus I. Keeping and Serving Beer A. Beer distribution 1. Various parties participate in the production and delivery of beer in Australia and New Zealand a. Brewery – brews and packages beer into kegs, bottles, cans, etc.
    [Show full text]
  • List of Glassware
    List of glassware • Mug • Paper cup • Pythagorean cup • Quaich [3] • Sake cup (ochoko) • Stemware • Teacup • Trembleuse • Tumblers The word cup comes from Middle English cuppe, from Old English, from Late Latin cuppa, drinking vessel, per- haps variant of Latin cupa, tub, cask.[2] The first known use of the word cup is before the 12th century.[4] 2 Tumblers Main article: Tumbler (glass) Tumblers are flat-bottomed drinking glasses. Typical glassware • Collins glass, for a tall mixed drink[5] [1] This list of glassware includes drinking vessels • Dizzy Cocktail glass, a glass with a wide, shallow (drinkware) and tableware used to set a table for eating a bowl, comparable to a normal Cocktail glass but meal, general glass items such as vases, and glasses used without the stem in the catering industry. It does not include laboratory [6] glassware. • Highball glass, for mixed drinks • Iced tea glass 1 Drinkware • Juice glass, for fruit juices and vegetable juices. • Old Fashioned glass, traditionally, for a simple cock- Drinkware, beverageware (colloquially referred to as tail or liquor "on the rocks". Contemporary Amer- cups) is a general term for a vessel intended to contain ican “rocks” glasses may be much larger, and used beverages or liquid foods for drinking or consumption.[2] for a variety of beverages over ice • Shot glass, a small glass for up to four ounces of • Beaker liquor. The modern shot glass has a thicker base and sides than the older whiskey glass • Beer glassware • Table-glass or stakan granyonyi • Coffee cup • Water glass
    [Show full text]
  • Professional Course Craftbeer.Com/Culinary to Order Copies of This Course Visit: Craftbeer.Com/Printedcourse INTRODUCTION
    Professional Course CraftBeer.com/Culinary To order copies of this course visit: CraftBeer.com/PrintedCourse INTRODUCTION About the CraftBeer.com Beer & Food Course a historic period of growth and recognition in local and national This groundbreaking course was designed by award-winning communities. With fine dining restaurants stocking vintage beers chef and Culinary Institute of America graduate Adam Dulye and alongside wine in their cellars and offering draught and bottle lists Certified Cicerone® and Beer Judge Julia Herz. The course can that go on for pages, craft beer is finally entering the mainstream be integrated into any culinary curriculum or beer class and fully of the culinary world. covers the topic of craft beer, and includes: This curriculum will guide students through the relationship • Lectures and readings that can be integrated into existing between craft beer and food, helping them create harmonious accredited lab time in a kitchen; combinations on the plate, in the dining room, and ultimately on the palates and in the memories of their guests. • Two tasting sessions covering 10 popular beer styles and pairing; No curriculum can capture the entirety of the vast and ever- changing landscape of beer made by small and independent craft • Lab time to practice pairing craft beer and cuisine includ- brewers. Learning to expertly pair craft beer and cuisine is a skill ing suggestions for successful pairings and recipes; that takes years to develop. By stripping the topic of craft beer and cuisine down to the most basic of beginnings, we can build a • A draft of the final written exam, to be administered strong foundation from which experimentation and expertise can alongside a practical exam that consists of cooking to a be pursued in years to come.
    [Show full text]
  • Cicerone® Certification Program UK Certified Beer Server Syllabus Updated 1 June 2019
    Cicerone® Certification Program UK Certified Beer Server Syllabus Updated 1 June 2019 This syllabus outlines the knowledge required of those preparing for the Certified Beer Server exam in the United Kingdom (for syllabi pertaining to other regions, visit cicerone.org). While this list is comprehensive in its scope of content, further study beyond the syllabus is necessary to fully understand each topic. The content tested on the Certified Beer Server exam is a subset of the information presented within the Master Cicerone® syllabus, and individual syllabi for all four levels of the program may be found on the cicerone.org website. Outline (Full syllabus begins on next page.) I. Keeping and Serving Beer A. Serving alcohol B. Beer storage C. Draught systems D. Beer glassware E. Serving bottled beer F. Serving draught beer G. Cask-conditioned ale II. Beer Styles A. Understanding beer styles B. Style parameters C. Beer style knowledge III. Beer Flavour and Evaluation A. Taste and flavour B. Identify normal flavours of beer and their source C. Off-flavour knowledge IV. Beer Ingredients and Brewing Processes A. Ingredients V. Pairing Beer with Food © Copyright 2019, Cicerone® Certification Program For more information, visit cicerone.org or email [email protected] Cicerone® Certification Program UK Version 4.0 – 1 June 2019 Certified Beer Server Syllabus – Page 2 Full Syllabus I. Keeping and Serving Beer A. Serving alcohol 1. Alcohol’s effects a. Absorption and elimination b. Physical and behavioural indicators 2. Responsible serving practices a. Provide accurate ABV information to consumers at point of dispense b. Select appropriate serving size based on ABV B.
    [Show full text]
  • 2015 G L a S S W A
    GLASSWARE GLASSWARE 2 015 GLASSWARE LIBBEY GLASSWARE, SPIEGELAU AND NACHTMANN LIBBEY FOODSERVICE SET FOR SUCCESS SET LIBBEY FOODSERVICE libbey.com 05.20 15 L-6971 libbey.com L-6971 15 PLEASE RECYCLE THIS CATALOG L-6971 Printed in the USA Please scan to receive a PDF of 1st Printing 5/15 the Libbey Foodservice catalogs. ©2015 Libbey Inc. Unsurpassed glassware selection empowers you to deliver a beverage experience unique to your brand. Set for Success Locally sourced ingredients. Artisan spirits. Signature creations. From Millennials looking for their next favorite drink to Baby Boomers wanting to break from the routine, there is a push for constant creativity to attract and retain business. All this ingenuity deserves equally inventive presentation. As America’s Glassmaker™ since 1818, Libbey® Foodservice is working harder than ever to provide innovative and inspiring glassware and solutions to boost your bottom line. Libbey is renowned as the leading producer of glassware products in the Western Hemisphere and is the exclusive distributor of exquisite Bavarian glassware from Spiegelau and Nachtmann to the U.S. foodservice industry. Yet we know success involves more than quality glassware. As a fully integrated tabletop provider, our diverse collections of dinnerware, flatware and holloware are made to the same exacting standards for quality, durability and aesthetic appeal as our glassware. Complete your tabletop vision with products you can trust, from a company you can rely on. Talk to your Libbey sales representative about setting your tables for success! 1 Hard Cider, Wheat Beer, p. 38 Craft Beer, p. 38 pgs. 37, 39, 43 Mini Pub Glass, p.
    [Show full text]
  • On Premise Beer Service
    INTERMEDIATE ON PREMISE BEER SERVICE Content contributed by Jenny Parker, Imperial Beverage Walk into nearly any establishment that serves beer these days and you’re likely to find draught beer for sale. Of course, you find well-known brands served through familiar taps, but these days you’ll also see fancy options like nitro beers and even some bars with highly carbonated German Weissbier and also English-style “cask” ales. Glassware varies from run-of-the-mill pints to shapely half-liters and diminutive snifters with every possible shape and size in between. PROPER BEER SERVICE If sold in a bottle, a craft beer should be poured at the table by the server into a properly-sized, room-temperature glass. It is smart for the server to present the craft beer to the customer in a manor somewhat similar to a bottle of wine. These are world-class artisan beers and benefit from being handled with care and respect. (If sold from draught, see below for proper pouring techniques.) The server presents the bottle (while still holding it) and addresses the customer by restating the name of the beer that was just ordered. After the customer has a moment to see the label clearly, the server opens the bottle and pours the beer. Repeat this procedure with each customer at the table who ordered a beer. As in wine service, the bottle-opening ritual can add a bit more pizzazz to the service/sale and builds the tip. Hearing the ‘popshh’ of the bottle cap lifting followed by the ‘sszzz’ of the pouring truly adds another welcomed dimension to the customer’s craft beer experience.
    [Show full text]