On the day 26th of February 2020 we participated in a very interesting lecture within the subject named Sommelier Proficiency, which expanded our knowledge of beer and its production.
Mr. Ing. Jozef Sivák, as the first beer sommelier in Slovakia and also the business director of the family brewery ERB, he told us about his empirical way of acquiring knowledge about beer during his life, which included traveling. The lecture was divided into three parts. In the first part we watched a video about the ERB brewery, its functioning and about the business philosophy. The brewery is located in the historical center of Banská Štiavnica and produces 3500 hl of beer per year.In the second part of the lecture Mr. Sivák explained the process of beer production and he approached the individual raw materials that enter the production process. Part of the last part was a beer sommelier proficiency, a combination of beer and food – during which we tasted hops, alcoholic and non-alcoholic beer brand ERB and we also tested the reactions of beer and food, for example in combination with cheese.

We really liked the lecture and on behalf of everyone we are thankful to Mr Sivak for it.

Text: Miriama Magulicová, 3RCR16b

Photo: Katarína Bukovanová, 3RCR16b