La Barley Malta and other cereals that are used in the elaboration of beer, have since this summer a new environment where they can rise to doctrine, study, innovation and progress in service processes.
La Heineken Star Serve Academy, is a school that specializes in training hospitality employees in order to instruct and teach them the perfect “shot” of beer and its repercussions on the optimal functioning of the businesses that they run or work in them.
The training is carried out by experts in the art of throwing beer, who have the qualification that the Global Draught Masters de Amsterdam grants the “Draught Masters”Of the brand of the country of tulips, where the group owns its original headquarters.
The main objective for the training is to sensitize and promote in the shooters the idea that the public enjoy their beer to the fullest. and on the lips of the best master shooters is the secret:
If the beer is to have the perfect flavor, the secret lies in taking special care of its foam head, since it forms a protective layer that preserves the qualities of the product.
With the care of the upper layer, the isolation of oxygen is achieved, against the liquid layer of the drink, thus minimizing the bitter effect of oxidation.
This soft and delicate white border also prevents the loss of gas from the product, remaining fresh and bubbly for longer.
The way to throw the beer as we see is fundamental and will not only affect its taste and texture, but it will also be one of the fundamental reasons that customers repeat and ask for a second drink …
Madrid and Barcelona are already working and their registrations will begin on September 1 and the cities of Valencia and Bilbao will soon join the initiative, opening their registration period on October 1.
The classrooms will be transferred to the clients’ premises and of course to the spaces enabled by the Brand to teach their “theory”, with a maximum number of 15 participants.
This education program began in the Dutch city of Amsterdam a decade ago and under the mission of ensuring that the product reaches the consumer in their optimal consumption conditions, has prioritized and promoted at the same time the idea of helping to achieve the growth of the hotel and catering establishments and therefore an improvement in their profitability.
Its effectiveness is supported by its developments in different locations, reaching increases in consumption between 5% and 10%.