DOEMENS WATER SOMMELIER
A Water Sommelier…
…is focused on the cultural beverage mineral water, but also acts as a competent consultant for other water types.
A Water Sommelier presents the mineral waters of the house to guests in a restaurant or its owner and helps to choose the matching water to ordered dishes as well as wine or coffee. He is also responsible for the perfect presentation of the beverage to the guest, the purchase and the development of a water card.
In a beverage store the Water Sommelier acts as a contact person, to inform clients about the differences in “natural mineral water”, “natural curative water”, “spring water” and “table water” and explains the positive effect individual waters can have on the human health. He helps the clients choose the best water for his personal needs. Furthermore the Water Sommelier is in charge of presentations and sales promotions in the beverage store.
In a mineral water plant the Water Sommelier is mainly focused on marketing and distribution. He informs and advises clients from gastronomy and trade about the special characteristics and merits of the own water brands. By active water marketing he boosts sales and increases acceptance for the mineral water supplier.
The education “Water Sommelier”
The education “Water Sommelier” is unique in the world and is held at the internationally renowned Doemens Academy in Graefelfing near Munich. Next to a theoretical knowledge transfer about the widely varying water types and their characteristics, the course is enriched with many sensory trainings, group tasks and field trips.In total 80 training units are held in 9 course days. The participants have to prove their acquired knowledge in 4 written and practical exams, which spans all facets and areas of operation of a Water Sommelier.
Dr. Peter Schropp is the lecturer for alcohol-free beverages and sensory at Doemens and the head of the “Doemens Water Sommelier” course. He coaches the field of tastings and sensory perception. Dr. Schropp is also the director of the “Union for Water Sommeliers”.
Dipl.-Ing. Nicola Buchner is engineer for brewing science and beverage technology and is instructor at the Doemens Academy and the World Brewing Academy. The certified beer and water sommelier is in charge for the topics “minerals and nutritional physiology”, “glassware, “water and wine”, “water and terroir” and many other topics.
Brewmaster Michael Eder is instructor at the Doemens Academy in the Beer- and Watersommelier course. Amongst others, he teaches the field of “hydrogeology and water well construction” and “minerals and nutritional physiology”.
Dr. Simon Meißner is research associate at the chair in resources strategy of the University Augsburg. He works at the environmental science center and is concerned with global water issues. In the Water Sommelier course his topic is “The state of water around the world”