Beer is a lot different now, than it was when I was 19. Sure, we all enjoy a "cold one" once in a while- but through education and experience I view this delightful little combination of malt, hops, water and yeast with a little more curiosity than I used to. Beer is an artform all on it's own- an artform that has centuries of history. With a little work from some of the world's best brewers, we can relive history with some of the oldest recipes there has ever been. This on it's very own makes beer one of the most fascinating beverages of our time.More importantly than the artform- beer brings people together. With the number one occassion of alcohol consumption being the meal occasion, it is no surprise that when people crack open this often misunderstood, complex beverage it is usually around a dinner table- whether it be in your home or your restuarant.With 100s of beer styles available (and more experimental brews being produced every day) I can confidently say there is a beer style for everyone- and of course- a beer style for every dish. Aside from creating a perfect food pairing to emphasize all of the flavours in a chef's dish- we can use it as an ingredient to cook food in the kitchen. Substituting beer for other ingredients in a dish can accentuate similar flavors, cut heat or sweetness, and overall enhance the dining experience. The possibilities are endless. The fact of the matter is the more we understand about beer- the more possibilities there are- and the more money there is to be made.As a Certified Cicerone with over 15 years in the food and beverage industry, my passion continually drives me to educate others while educating myself. I enjoy teaching others about the ingredients and processes of brewing beers, where different beer styles can have a place on your menu, and how they will individually affect the day to day consumer that visits your establishment.Beer is an artform. Beer brings people together. Beer is a business. Working at Canada's largest brewer allows me to combine both my passion for teaching and beer with my knowledge and experience in the restaurant industry (and the retail sectors) to maximize profits by premiumizing the consumer through education, unique recipes, and portfolio management. Every single tap on your tower (or store shelf) can make you more money than what it is now- and I can show you how.