Join us at Bar Convent Berlin 2024 where we'll be collaborating with industry friends to bring you sessions on exploring WSET's tasting technique, career planning for bartenders and how fermentation drives flavour in spirits.
Event details
Bar Convent Berlin is the largest trade fair for the bar and beverage industry. Bar owners, bartenders, distributors and manufacturers from around 80 countries come to BCB in Berlin every year to make new contacts, learn about product innovations and attend seminars. BCB has expanded its global network with further shows in the US and Brazil.
The 2024 event is returning to the Exhibition Centre Berlin, 14-16 October.
Click here to register for the event.
WSET masterclasses at Bar Convent Berlin 2024
WSET’s expert educators will be joined by leading bar industry figures on Monday and Tuesday at the convent. We will be showing you how our internationally recognised qualifications can help develop your tasting skills and boost your career across various masterclasses and during our panel specifically for bartenders. We'll also be diving into how fermentation drives flavour in spirits. For more details on our sessions this year, please see below.
The Essential Bartender Career Toolkit
Monday 14th October 12.00 – 13.00 – Mainstage
Ready to shake up your bartending journey? Join us for a panel discussion on how to build and sustain a long-lasting, healthy, and rewarding career behind the bar. This isn’t about the globe-trotting superstars, it’s about creating a solid, successful, and happy bartending life. Whether you’re just starting out or looking to elevate your career, this masterclass offers invaluable advice and practical tips from industry pros. Don’t miss out on this chance to invest in your future and craft a legendary bartending career
Speakers
Liam Scandrett | WSET Certified Spirits Educator | Senior Business Development Manager (Spirits) - EMEA, WSET
Liam’s career in the drinks business has spanned bar and restaurant management, brand education, activation and drinks development. Always intrigued by the production processes and choices behind flavour in spirits, he studied with the Wine & Spirit Education Trust (WSET) before joining in 2016. He is now WSET’s Senior APP Development Manager for Spirits, working with organisations across the globe to provide clear, unbiased and objective spirits training. Liam holds the Institute of Brewing & Distilling General Certificate in Distilling (Grain) and has studied traditional Japanese Spirits to become an official Awamori Jinbner.
Jason-Candid Knüsel | Co-owner of Healthy Hospo, and Operational Manager of Bar Lupo, Zürich
Jason-Candid is an award winning bartender who has developed an arsenal of skills in hospitality over more than a decade in high-end environments. Jason's heart beats for food, drinks and people within hospitality. He has expanded his knowledge around Nutrition & it’s impact on ones health. In 2022 JCK has joined forces with founder Tim Etherington-Judge to bring Healthy Hospo, a not-for-profit organisation with the mission to create a healthier & happier hospitality, to new heights.
Jessica Pearson | Head of Training at Stonegate Group
Jess's career has spanned 16 years and countless venues, ranging from cruise ships to cocktail bars and everything in between. She now dedicates her time to building the career pathway and opportunities for the over 300 bartenders at Be At One. Having previously worked as a General Manager in the company, she transitioned to the training team in 2019 and has since built and developed the role of Head of Training. She has also reimagined an industry-leading training system for all skill levels designed to be adaptable to the diverse personalities and learning styles within the industry.
Arnd Henning Heissen | Bar Manager
Arnd Henning Heißen is a renowned figure in the drinks industry, known for his innovative approach to mixology and his unique perfume cocktails. His career began in various prestigious bars, including Harry’s New York Bar and the Vier Jahreszeiten Hotel in Munich, before he made a significant impact at the Shochu Bar in Berlin. From 2011 to 2020, Heißen showcased his creative cocktails at The Ritz-Carlton, Berlin, where he established the Fragrances Bar, a concept that gained international acclaim. His work has been celebrated globally, leading to his recognition as the 98th most influential bartender in the world.
Still waters run deep
Monday 14th October 15.45 – 16.30 – Whisk(e)y Embassy
Most whisky aficionados are very familiar with malt, fermentation and cask influence as drivers of flavour. But what about the still?
Join us as we explore a specially selected range of Scotch whiskies each of which has been shaped by a unique still, giving these special malts a distinctive style and character.
Speakers
Charlie McCarthy | WSET Certified Spirits Educator | Business Development Manager – Spirits, WSET
With a career as a cocktail bartender stretching back to 2004, Charlie’s mission with WSET is to build awareness of, demand for, and access to WSET’s suite of spirits qualifications across the globe. He is also a spirits judge for the IWSC, a proud mentor for the OurWhisky Foundation and a founder member of Bartenders FC London. Charlie joined WSET as Business Development Manager for Spirits in 2019. With a particular expertise in Irish whiskey Charlie is delighted to engage with the bartender community globally to champion WSET spirits qualifications.
Deborah Stewart | International Sales Executive, Glenfarclas
Deborah joined Glenfarclas in December 2017 but her whisky journey started long before. A native of Speyside, she started out as a fresh faced 18 year old tour guide and over the years has worked as brand ambassador and brand manager for a number of major malt whiskies. Her current role involves many different elements – sales, marketing, brand ambassador, PR, social media, NPD, tour guide, and anything else required on a day to day basis when part of a small family run distillery. Her geographical areas of responsibility lie primarily in Western Europe and The Americas. This is her role of a lifetime as it takes in two of her biggest passions – whisky and travel.
Yeasty (and bacteria) Boys
Tuesday 15th October 15.00 – 15.45 –DBU Stage
Fermentation drives flavour. In this session, we delve into the fascinating world of fermentation and explore three iconic spirits from around the world: bourbon, high-ester rum and baijiu. Each of these spirits has its own unique fermentation process that plays a crucial role in developing the characteristic aromas and flavor profiles. We show how these different techniques shape the final character of the spirits, offering participants a deeper understanding of the art and science of fermentation. Look forward to an exciting and sensory journey through some of the most complex and aromatic spirits the world has to offer.
Speakers
Ilona Fässler | Head of Operations, Kindschi Söhne AG
Ilona Fassler, a Master Distiller from Graubünden, Switzerland, is the Head of Operations at Kindschi. With a passion for spirits and traditional manufacturing, Ilona constantly seeks innovative products and methods. Kindschi is renowned for its high-quality liqueurs, brandies, and spirits, crafted with natural ingredients. As the largest distillery in Graubünden, Kindschi also offers a wide selection of international spirits and wines, maintaining a strong commitment to traditional craftsmanship.
Arthur Nägele | Training Manager, Die Spirituosenakademie (The Spirits Academy)
From Absinth to Zubrovka, and everything in between Whisk(e)y and Pear Williams, Rum and Raki, Gin and Grappa, Arthur Nägele is a respected expert on distilled spirits worldwide. His expertise and services ranges from production to consumption, be it neat, as a cocktail or paired with food. He is also a demanded Trainer, speaker, advisor and judge for alcoholic beverages across the world.
Click here to register for the event.