Over at the mothership, Eater's wine editor Talia Baiocchi investigates the growing trend of beer sommeliers — sometimes called Cicerones — as the role of the beer director grows from "novelty to necessity" at many restaurants. As a primer to the field, the article introduces some of the country's top beer sommeliers, working in spots like NYC's DGBG and Chicago's the Publican. [Eater National]
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