Salt sommelier? Water sommelier?
These job descriptions make beer sommelier seem like less of a stretch, don’t you think?
The Los Angeles Times has a story about how the food business is booming, “and with it, there’s a boom in jobs you’ve never heard of.”
Consider the specialty Christina Perozzi has carved out for herself. She calls herself a beer sommelier, doing for microbrews what a traditional sommelier does for Super Tuscans. She says she “geeked out” on beer while working at Father’s Office in Santa Monica, a bar known for its extensive selection of beer, and now her “biggest passion is teaching people how beer pairs with food.” And so she helps restaurants and bars develop beer lists and train their staffs, organizes pairings with chefs at public events and teaches beer classes.
Perozzi has a blog (christinaperozzi.com), is writing a book (“Beer 4 Chx”) and says she would also like to branch out into beer tours, any one of which would have been job enough at one point in time.
Personally, I’d like to nab a job as an “affineur.” It refers to the person who improves the flavor of a cheese through aging for a few months or enhancing by some method such as washing in brandy.
Or maybe beer?