“The goal was to show the guest the topic of beer from the beginning.” » Leadersnet

beer It is more than just a thirst-quenching drink in Austria. In addition to the good taste sensation and thirst-quenching effect, barley juice also conveys an experience. That's why more and more Austrians watch the fingers of restaurant and hotel staff when pouring beer and insist on understandable beer care. Above all, waiters must ensure that the glass sparkles clean and that the foam is stable.

“The beer should be tapped in three steps over three minutes. In the first step, you tap until the beer cup is full, then you let it drop briefly, then you tap the foam again. This is the final step, so that a good foam cap is created,” he said. Maintenance and good pores.” Andreas Ungerthe main brewer, Schwechat Brewery, is opposite Leaders Net. tv.

Amuse Bouche visits the Schwechat brewery

Since 2008 Bush entertains the challenge Each year, 60 selected trainees receive special support and access to knowledge and networks in order to prepare them in a modern and practical way for the final exam and their subsequent careers as professionals in the catering and hotel industries. As part of this challenge, a workshop was held at the Schweishat brewery a few days ago, and it was all about beer. Trainees had the opportunity to learn all about beer, from brewing to tapping to responsible use of alcohol.

“Enthusiastic trainees will see a lot, starting with making beer. We walk around all areas of the brewery and explain how the processes work. I think it is very important for young people who will end up in positions of responsibility to know about beer and drinks in general,” he said. Andreas Unger.

Objective of the workshop

“The Amuse Bouche Challenge is about workshops. The idea behind it really came about during the pandemic, as we thought about how we could contribute to lessons in vocational schools, training in companies and what else Amuse Bouche could offer,” he said. Piruska BayerGeneral Orchestration of Amuse Bouche, Opposite Leaders Net. tv. “the Brow Union He has been one of our most important strategic partners in this project for ten or 15 years now. Beer is a very important topic for restaurant professionals, and we thought we should start at the source. This meant that we had the pleasure of first being able to take a brewery tour, then the beers were tapped and between us we had theory lessons. The goal was to show the beer theme from the origin to the guest.” motive finally.

Interviewees

LeadersNET.tv I picked up the next one Piruska BayerComprehensive coordination pleases Bush. Andreas Ungerthe main brewer, Schwechat Brewery, also Dominic PrenosilOperations Manager, Shehesar Hotel, Alex WintersHGA Senior Trainee, ARCOTEL Kaiserwasser Vienna, Mary FrankTop Service Trainees, ARCOTEL Weimberger Vienna, Stefan ValentaTop Service Trainees, Hotel Sans Souci Vienna and Sofia BacheletTop Apprentice Service, Bristol Vienna Hotel, on camera.

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