Hospitality meets beer enjoyment: Mohrenbrauerei and GASCHT deepen cooperation

Delicious beer, fine food, and good service go together perfectly. That's why Mohrenbrauerei and the GASCHT tourism school, together with the “mensch im tourismus” network, are promoting the training of young people in the hospitality industry. In fall 2024, they jointly launched Vorarlberg's first school-based and Europe-wide recognized young beer sommelier training program. This successful format is now being extended and doubled. Starting in the fall, 15 young people will immerse themselves in the world of beer at school and at the brewery.

Whether home cooking or haute cuisine, meat, fish, or vegetarian: beer crowns every dish. Those who are knowledgeable about hops and malt in service provide guests with special culinary experiences. Since fall 2024, young professionals in Vorarlberg have been able to acquire knowledge about the rich enjoyment of beer at school from the age of 16. With the Europe-wide recognized course to become a beer sommelier, the Mohrenbrauerei brewery, the GASCHT hospitality school with locations in Bezau, Bludenz, and Hohenems, and the “mensch im tourismus” network have created a successful format.

Now the project partners are extending and expanding the offer. Starting in the new school year, 15 training places will be available per semester – more than twice as many as when the program was first launched. "Beer inspires. Quality and taste are top priorities for young people. We want to promote this fascination with our craft and product even more,“ says Mohrenbrauerei Managing Director Thomas Pachole. ”Theory and practice go hand in hand and enrich each other. The course is really well received by students, teachers, and restaurants," says GASCHT Director Nicole Okhowat-Lehner.

Beer variety for all occasions
During the six-day elective module at the brewery, students learn interesting facts about beer types, history, ingredients, and glasses. With an unobstructed view of the kettles, mills, cookers, coolers, tanks, and filling lines, they experience the brewing process on site. They learn how to operate and maintain dispensing systems, practice serving beer, and experience the diversity of flavors in the world of beer firsthand through tastings. After successfully completing the final exam, which includes a sensory test, their own beer menu, and recommendations for food pairings, graduates receive a certificate that is recognized throughout Europe.