{"id":3724,"date":"2020-02-25T08:30:39","date_gmt":"2020-02-25T08:30:39","guid":{"rendered":"https:\/\/www.webspararestaurantes.com\/?p=3724"},"modified":"2020-03-18T11:30:27","modified_gmt":"2020-03-18T11:30:27","slug":"sumiller-de-cerveza-empleo-en-auge","status":"publish","type":"post","link":"https:\/\/www.webspararestaurantes.com\/en\/2020\/02\/25\/sumiller-de-cerveza-empleo-en-auge\/","title":{"rendered":"Beer sommelier, booming job"},"content":{"rendered":"

The world of beer is growing more and more in our country, the data confirm this. To give a good service and know the pairing of this highly acclaimed drink, there are already many restaurants that bet on beer sommeliers.<\/strong>It is inevitable to think that we are heading towards a wide and varied gastronomic future, so why not expand the drink offer to combine all these dishes?<\/p>\n

Edgar Rodr\u00edguez<\/strong> He is the chef in the dining room at El Rac\u00f3 d'en Cesc, a Barcelona restaurant that is a reference in the world of wine and beer pairing. He is a beer sommelier, who finds the perfect profile for different beverages, knowing their ingredients and making processes. \u201cThis world has always caught my attention. The courses he had years ago did not offer extensive sommelier training. What I did was train on my own, reading books and trying different beers \u201d, says Edgar Rodr\u00edguez.<\/p>\n

He tells us about the number of customers who come to his restaurant just because of that great gastronomic offer related to beer and wine. \u201cWe do not compete with other places where they have a gastronomic offer more related to a specific meal, we are a more classic, Mediterranean food place. It goes by other ways \u201d, he assures.<\/p>\n

Say what They call him crazy for betting from the beginning on this sector,<\/strong>forgotten for the most part in Spain. \"The pairing of some drinks is a bit forgotten, there are some that are less used in this work, be it sake or beer,\" he says. And it is that we have normalized to consume this drink in any bar, restaurant or space where we are offered something to drink very cold, therefore, the consumption of beer has skyrocketed in recent years, being one of the drinks that we gladly choose to accompany it. of the food. According to a socioeconomic report of the beer sector in Spain,<\/a>In 2018, the total consumption of beer in Spain has exceeded the barrier of 40 million hectoliters, 1.5% more than last year.<\/p>\n

Edgar assures that, for this work to be more applauded and people know what they are asking for, two elements must be taken into account:<\/p>\n