First young beer sommeliers: Mohrenbrauerei promotes up-and-coming gastronomy talent

Maximum beer enjoyment and the best service for guests: this claim unites the Mohrenbrauerei and the GASCHT hospitality school. Together with the “mensch im tourismus” network, they initiated the first school-based beer sommelier training program in Vorarlberg. All seven graduates of the premiere year received the Europe-wide recognized certificate for their knowledge of beer. The second course will start in fall 2025 with 15 places.

Knowing and describing types of beer, recommending them with food and tapping them perfectly: the first seven graduates of the new young beer sommelier training course can do all of this. With this school-based program, the Mohrenbrauerei, the GASCHT tourism school with locations in Bezau, Bludenz and Hohenems and the “mensch im tourismus” network are strengthening the skills of the next gastronomic generation. During the six-day course, the students gained in-depth insights into beer types, serving, ingredients, production, purchasing and tasting.

“Good beer and good service go hand in hand. The right beer served perfectly in the right glass and garnished with interesting information tastes even better,” Mohrenbrauerei Managing Director Thomas Pachole is convinced. “Beer has earned its culinary place alongside wine and cheese. Together, we give the students the knowledge they need for their future careers in the form of a certificate that is valid throughout Europe,” says a delighted GASCHT Director Nicole Okhowat-Lehner. Interest in the elective module is growing. Next fall, Mohrenbrauerei and GASCHT are planning for 15 participants - twice as many as at the premiere in 2024.

Sensory analysis, harmony and expertise
Special, Märzen, Weizen, Helles, Pilsner, Keller, Pale Ale and various seasonal creations provide a variety of enjoyable experiences. Luis Felipe Fritsch, David Nigsch, Samuel Andreas Pfeifer, Angelina Schaefer, Leonie Stöby, Vanessa Sutter, Elisabeth Rosa Walch and Aaron Wittwer correctly identified all eight beers during the sensory test. They designed their own beer menu with at least 30 beers and recommended harmonious combinations of beer and food. “The young people confirmed our idea with their great enthusiasm for beer. We had a lot of fun teaching and learning,” reports course leader Michael David from Mohrenbrauerei. At the end, the group brewed a unique festival beer in the Mohrenbrauerei's creative brewery.

Partner for gastronomy and tourism
Vorarlberg's oldest brewery is the most important beverage partner for the state's restaurants, bars and hotels. The family business supplies around 70,000 hectoliters of beer to the catering trade every year, creates exclusive creative beers and provides equipment such as dispensing systems, furniture and glasses. With the first school-based training program for young beer sommeliers, the family business promotes beer expertise and an appreciation of the brewing trade and regional products.