Beer, being enjoyed in a wide variety of styles by a wide variety of people with diverse social and cultural backgrounds who appreciate beers for its unique quality and not only in quantity. Beer as a companion for all kinds of foods on all kinds of occasions. Treated with care all the way from the brewery to glass in order to always be served in pristine quality.
A holistic approach to beer, honoring mankind’s oldest alcoholic beverage and its cultural heritage. Based on that we educate on all aspects of beer in order to add the social and sensory pleasure of enjoying high quality beers. Through knowledge and understanding we also foster responsible and respectful drinking manners within society.
Quality over quantity.
Respect for brewing traditions and heritage.
Support for continuous innovation in brewing.
Professionalism in handling and serving beer.
Creativity in enhancing the total beer experience.
Gratefulness to everyone involved making the world’s greatest beverage.
A team of beer enthusiasts with different professional backgrounds in beverage and food production, marketing, service and presentation. Dedicated to sharing the joy of responsibly drinking beer by continuously striving to serve beer as a comprehensive sensory experience.
With a degree in agricultural chemistry and professional experience in research and development of fermented food and beverages for one of Japan’s biggest food companies he now works as beverage adviser and lectures at the renowned L’Ecole Bantan and Cordon Bleu. He is a certified wine sommelier, tea sommelier and diplom beer sommelier.
With a degree in design and professional experience in food and beverage marketing Kinue Negishi specializes in beer & food pairing developing concepts together with some of Japan’s biggest breweries. She also lectures at L’Ecole Bantan and organises cooking and pairing classes. She is the current Belgian beer ambassador to Japan.
With a professional background in bartending winning several national prices Takahiro Ezawa specializes in beverage concept development and consulting for hotels, bars, restaurants and cafes. e He is beverage director at L’Ecole Bantan managing the curriculum and training for alcoholic and nonalcoholic beverage hospitality and service professionals.
With a master degree in intercultural communications and professional experience in the Japanese food and beverage industry Sebastian Hohentanner works as a supplier for brewing equipment and raw materials. He organises educational seminars for brewers, works with breweries on recipe development and consults beer retailers on beer quality management and staff education. He is a certified diplom beer sommelier and a current candidate to the Institute of Masters of Beer.
We work with everyone involved in the brewing and beverage industry in order to learn and educate together. Our main activities are organising the Beer Sommelier Basic course and the Diplom Beer Sommelier course.
A two day course educating on the basics of brewing, serving, tasting and pairing beer. The course has a Japan centered focus. The course is concluded by a written examination and participants get the beer sommelier basic certificate issued by the Japanese Beer Sommelier Association. The course is designed as basic education for people working in the beer service industry as well as private person who want to learn more about beer.
This course is the official Japanese version of the international Diplom Beer Sommelier certification program developed by Doemens Academy in Munich Germany and the Bier Kulturhaus in Obertrum by Salzburg, Austria. The course was developed for professionals in the brewing and beverage industry who want acquire holistic knowledge about beer and specialise in beer service and presentation. Courses are given in Japanese or Japanese translation, course materials are bilingual in Japanese and Englisch. Examination is possible in Japanese, English and German.
The course is concluded by a set of written, oral and sensory exams. Graduates are certified as “Diplom Beer Sommelier” by Doemens Academy and the Japanese Beer Sommelier Association. Graduates are also eligible for participation in Japanese national beer sommelier competitions and can thereby qualify for the World Cup of Beer Sommeliers.
- History of beer and brewing
- Raw materials & technology of brewing
- Beer draft systems
- Beer storage and quality management
- Glass selection
- Beer and food pairing
- Tasting & sensory evaluation
- Beer, health and psychology
- Beer marketing
- Brewing day
- Beer description & vocabulary
- Drafting & serving beer
- Guided & blind tastings
- Horizontal & vertical beer style comparison
- Beer menu and business concept development
- Cooking with beer and beer ingredients
- Beer & food tastings
In addition to the beer two beer sommelier programs we also offer the following services through our board and members:
- Guided beer tastings
- Beer & food pairings
- Beer & food menu development
- Concept development for food & beverage catering, restaurants and bars
- Staff training for food & beverage catering, restaurants and bars
- Consultation on beer marketing and sales for breweries, importers and retailers
- Staff training for importers and retailers
- Beer event organisation
- Professional staff for trade shows and events
- Consultation on starting a brewery and brewing beer in Japan
- Consultation on import and export of beer to and from Japan