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]
On the day of the big turkey feast, sommeliers have a serious job -- pairing wines with the wide range of flavors, fragrances, and textures of a Thanksgiving meal. However, in the post-Thanksgiving afterglow, sommeliers have a chance to let loose, having fun with pairings with the natural post-Tgiving food choices, which are either 1) Turkey, The Remix, or 2) something completely opposite of anything related to Thanksgiving (I eat sushi for five days straight). The LA Times finds out 
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