Civilization of Beer: Excuse me, this glass is dirty and the beer in it is old, flat, warm and infected.

Excuse me, this glass is dirty and the beer in it is old, flat, warm and infected.

What's happened in the beer business in the last few decades is nothing short of amazing. With more than 13,000 beers available in the US, we're experiencing a luxurious diversity we've never seen before. Getting connected with these great products is getting easier thanks to sites like BeerAdvocate and Greatbrewers.com and many more. Unfortunately, once great beer is sold into the retailers, its all too often mistreated and served in less than optimal conditions. This is the toughest obstacle brewers and distributors face when it comes to promoting high quality products.

Being in the industry and in the public eye, people often ask me what my favorite beer is and my answer is always the same: My favorite beer the beer that has been delivered to my glass with the brewer's intent still intact. Much care is taken by brewers large and small to produce a consistent and delicious beer with unique character, only to have that beer stored and then served improperly.

Here are two things I know will help to change this trend and get beer service up to the standards that we, as beer drinkers and beer professionals, can be proud of:

First, the Cicerone Certification Program. It is and will be, in my opinion, instrumental in the bright future of quality beer service in the United States. Here's what they have to say:

From www.Cicerone.org. "Anyone can call themselves an expert on beer. But when consumers want great beer they need help from a server who really knows beer flavors, styles and brands. They also want to buy from a place that understands proper storage and serving so the beer they drink will be of the highest quality. Too often great beer is harmed by improper service practices.

In the wine world, the word "sommelier" designates those with proven expertise in selecting, acquiring and serving fine wine. Lately some beer servers have adopted the title "beer sommelier" to tie into the credibility of the wine world. But anyone can call themselves a beer sommelier regardless of knowledge or experience. And while some will be highly skilled, the only way to demonstrate that objectively is through independent testing of knowledge and tasting ability. The Cicerone Certification Program offers that independent assessment and certification so that industry professionals—as well as consumers—can be sure of the knowledge and skills possessed by current and prospective beer servers."

I'll be hosting an open house with Ray Daniels, the Director of the Cicerone Program in New York on June 9th at Jimmy's 43 on East 7th st. from 1 PM-5PM. Any industry members in the area who would like to find out more about Cicerone are invited to attend. Please call 917-952-6211 to rsvp or for more details.

Second: The Brewers Association Draught Beer Quality Manual has been published. This manual, about two years in the making, contains essential, technical information for anyone who sells and serves beer from kegs. Produced by the Brewers Association's technical committee, it is accurate, easy to understand, and logically organized. Download your own copy at www.draughtquality.org.

Cheers and all the best from Civilization of Beer.