Crafting a beer server revolution
Focus on quality standards | While industry luminaries have been talking about the need for brewing quality standards since the beginning of the craft brew movement, Ray Daniels, the author of the seminal book Designing Great Beers, went one step further in 2007 when he decided to focus on quality standards for the customer experience at the point of sale – whether in a bar, a restaurant, retail store, or brewery tap room. Daniels was prescient in calling out the critical importance of competent and knowledge-based servers in the industry – and that everything they do, from their professionalism to their knowledge of beer and beer styles, to their presentation in the glass, to their care of the product, can make or break a consumer’s idea of a beer, a brand, or the craft industry as a whole.
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