The Philadelphia Daily News recently ran a column by beer reporter Don Russell, a.k.a. Joe Sixpack, about the growing number of restaurants that employ beer sommeliers. As the name suggests, these are folks that orchestrate a restaurant's beer selection, from consulting with the kitchen to helping diners pair beer and food. Russell has no problem with the existence of such a position, but he takes issue with the title, saying that the French term (and its connotations) has no business being paired with the word beer. His answer? Cellarman (or cellarwoman), an old British term for the person charged with the upkeep of a pub's beer supply and equipment. Personally, I'm just excited by the prospect of more restaurants having such a person. I don't much care what they're called. Still, Russell's piece is fun and definitely worth a read. [Via Fark]
Much like the recent 
10 More Dirty Restaurant Tricks
5 Things You Didn't Know About Turducken
10 Catchiest Food Jingles We Love to Hate
