Cicerone® Syllabus Topics

Certified Beer Server I. Keeping and Serving Beer / A. Purchasing and accepting beer 1. The Three-tier System in the United States The U.S. three-tier system describes how beer usually moves from producer to wholesaler to retailer before it reaches the consumer. 5 question bank questions Certified Beer Server I. Keeping and Serving Beer / B. Serving alcohol 1. Alcohol Effects Alcohol affects guests over time, so servers must watch behavior and coordination before service becomes unsafe. 4 question bank questions Certified Beer Server I. Keeping and Serving Beer / B. Serving alcohol 2. Responsible Serving Practices Responsible beer service uses accurate ABV information, appropriate pour sizes, and clear guest communication. 5 question bank questions Certified Beer Server I. Keeping and Serving Beer / C. Beer storage 1. Beer Is Best Consumed Fresh Most beer is released ready to drink, and age, oxygen, heat, and light can dull hop aroma, stale malt flavor, and make beer taste less like the brewer intended. 4 question bank questions Certified Beer Server I. Keeping and Serving Beer / C. Beer storage 2. Rotate Inventory Regularly check package dates, best-by dates, and common code formats such as month-day-year or Julian dates. 7 question bank questions Certified Beer Server I. Keeping and Serving Beer / C. Beer storage 3. Store Beer Properly Refrigerated storage is best for all beer because warm storage speeds staling reactions. 5 question bank questions Certified Beer Server I. Keeping and Serving Beer / C. Beer storage 4. Protect Beer from Light Lightstruck beer smells skunky because light reacts with hop-derived compounds. 5 question bank questions Certified Beer Server I. Keeping and Serving Beer / C. Beer storage 5. Serve Beer Properly Traditional draft kegs should be served with CO2 or an appropriate CO2-nitrogen blend at proper pressure. 4 question bank questions Certified Beer Server I. Keeping and Serving Beer / D. Draft systems 1. Key Draft System Elements A server should recognize the keg, coupler, FOB, and faucet and know the service role of each part. 4 question bank questions Certified Beer Server I. Keeping and Serving Beer / D. Draft systems 2. Draft System Operation Draft beer pours best when the keg and system are cold, balanced, and adjusted by trained draft personnel. 5 question bank questions Certified Beer Server I. Keeping and Serving Beer / D. Draft systems 3. Basic Troubleshooting Basic troubleshooting starts with safe visible checks: keg temperature, coupler engagement, hose kinks or pinches, and FOB setting when present. 4 question bank questions Certified Beer Server I. Keeping and Serving Beer / D. Draft systems 4. Draft System Maintenance Draft lines should be cleaned at least every 14 days with proper line-cleaning chemical, with faucets, couplers, and FOBs cleaned on schedule. 5 question bank questions Certified Beer Server I. Keeping and Serving Beer / D. Draft systems 5. Temporary Draft Systems - Jockey Boxes A jockey box is a temporary draft system that runs beer through a cold plate or coil packed in ice before the faucet. 4 question bank questions Certified Beer Server I. Keeping and Serving Beer / E. Beer glassware 1. Select Appropriate Glassware Choose glassware that fits the beer, portion size, cleanliness standard, and any brand or style expectation. 4 question bank questions Certified Beer Server I. Keeping and Serving Beer / E. Beer glassware 2. Use Beer Clean Glassware Beer-clean glassware is free of soil, grease, sanitizer aroma, and residue that damage foam and presentation. 9 question bank questions Certified Beer Server I. Keeping and Serving Beer / E. Beer glassware 3. Preparation to Serve Prepare by confirming the beer is the right product, at the right service temperature, and within acceptable freshness. 5 question bank questions Certified Beer Server I. Keeping and Serving Beer / F. Serving bottled beer 1. Prepare for Service Choose the correct beer and a beer-clean glass before opening, then confirm the bottle looks sound and matches the guest order. 4 question bank questions Certified Beer Server I. Keeping and Serving Beer / F. Serving bottled beer 2. Examine Bottle Inspect the beer identity, package size, date code or best-by date when present, closure condition, and visible sediment or haze. 4 question bank questions Certified Beer Server I. Keeping and Serving Beer / F. Serving bottled beer 3. Open Bottle Open the bottle with the correct tool, keep it steady, and avoid chipping glass, damaging the closure, or spraying beer. 4 question bank questions Certified Beer Server I. Keeping and Serving Beer / F. Serving bottled beer 4. Final Bottle Check After opening and during the first pour, check aroma, appearance, carbonation behavior, and the bottle opening. 4 question bank questions Certified Beer Server I. Keeping and Serving Beer / F. Serving bottled beer 5. Pouring Bottled Beer Use a beer-clean glass, pour down the side at first, then straighten the glass to build an appropriate foam collar. 4 question bank questions Certified Beer Server I. Keeping and Serving Beer / G. Serving draft beer 1. Pouring a Beer Hold a beer-clean glass at an angle, open the faucet fully, pour down the side, then straighten the glass to form appropriate foam. 5 question bank questions Certified Beer Server I. Keeping and Serving Beer / G. Serving draft beer 2. Pouring Nitro Beer Nitro beer uses a nitrogen-containing gas blend and often a restrictor faucet to create cascading bubbles and a dense, creamy head. 4 question bank questions Certified Beer Server I. Keeping and Serving Beer / G. Serving draft beer 3. Changing a Keg Confirm the correct replacement keg, keep it cold, move it safely, disengage the empty keg according to house procedure, and connect the new keg. 4 question bank questions

Certified Beer Server II. Beer Styles / A. Understanding beer styles 1. Historical Development of Beer Styles Beer styles developed from local ingredients, brewing methods, culture, trade, taxation, climate, and technology rather than fixed natural categories. 4 question bank questions Certified Beer Server II. Beer Styles / B. Style parameters 1. Quantitative Parameters of Beer Character ABV describes alcohol strength, IBU estimates bitterness, and SRM describes beer color. 124 question bank questions Certified Beer Server II. Beer Styles / B. Style parameters 2. Qualitative Parameters of Beer Character Qualitative parameters describe aroma, appearance, flavor, mouthfeel, and overall impression in plain sensory language. 4 question bank questions Certified Beer Server II. Beer Styles / C. Beer style knowledge 1. Knowledge Requirements of Listed Styles CBS style knowledge focuses on recognizing listed styles by major sensory traits, not memorizing every advanced detail. 15 question bank questions Certified Beer Server II. Beer Styles / C. Beer style knowledge 2. Beer Styles by Region Regional style groupings connect beer styles to traditions from places such as Britain, Germany, Belgium, the Czech Republic, Ireland, and the United States. 132 question bank questions

Certified Beer Server III. Beer Flavor and Evaluation / A. Taste and flavor 1. How We Perceive Flavor Beer flavor is built from taste, aroma, retronasal aroma, mouthfeel, temperature, and carbonation working together. 5 question bank questions Certified Beer Server III. Beer Flavor and Evaluation / A. Taste and flavor 2. Beer Evaluation Evaluate beer with a consistent sequence: appearance, aroma, flavor, mouthfeel, and overall impression. 9 question bank questions Certified Beer Server III. Beer Flavor and Evaluation / B. Identify normal flavors of beer and their source 1. Malt and Grain Flavors Malt and grains can contribute bready, cracker-like, toasty, caramel, chocolate, coffee, roast, grainy, or dark-fruit impressions. 6 question bank questions Certified Beer Server III. Beer Flavor and Evaluation / B. Identify normal flavors of beer and their source 2. Hop Flavors Hops provide bitterness that balances malt sweetness and aroma or flavor that may seem floral, herbal, spicy, citrus, pine, resinous, tropical, or earthy. 5 question bank questions Certified Beer Server III. Beer Flavor and Evaluation / B. Identify normal flavors of beer and their source 3. Fermentation Flavors Yeast consumes sugars and produces alcohol, CO2, and flavor compounds. 4 question bank questions Certified Beer Server III. Beer Flavor and Evaluation / C. Off-flavor knowledge 1. Oxidation Oxidation can show as stale cardboard, paper, honey-like sweetness, muted hops, or dull malt. 5 question bank questions Certified Beer Server III. Beer Flavor and Evaluation / C. Off-flavor knowledge 2. Lightstruck Skunky Lightstruck character is commonly described as skunky and comes from light damage to hop-derived compounds. 4 question bank questions Certified Beer Server III. Beer Flavor and Evaluation / C. Off-flavor knowledge 3. Dirty Draft Lines Dirty draft lines may create buttery diacetyl, sour or vinegar-like acidity, musty character, or generally stale and unpleasant beer. 6 question bank questions

Certified Beer Server IV. Beer Ingredients and Brewing Processes / A. Ingredients 1. Grains Brewing grains provide fermentable sugars, color, body, foam potential, and malt-derived flavor. 5 question bank questions Certified Beer Server IV. Beer Ingredients and Brewing Processes / A. Ingredients 2. Hops Hops balance malt sweetness with bitterness and add aroma or flavor depending on variety and use. 5 question bank questions Certified Beer Server IV. Beer Ingredients and Brewing Processes / A. Ingredients 3. Yeast Yeast is pitched into cooled wort, consumes fermentable sugars, and creates alcohol and carbon dioxide. 5 question bank questions Certified Beer Server IV. Beer Ingredients and Brewing Processes / A. Ingredients 4. Water Brewing water is not just dilution; minerals and pH influence the mash and can shape how malt, hops, and bitterness present. 4 question bank questions Certified Beer Server IV. Beer Ingredients and Brewing Processes / B. Brewing Process Overview 1. Milling Milling physically cracks or grinds grain into grist before mashing. 4 question bank questions Certified Beer Server IV. Beer Ingredients and Brewing Processes / B. Brewing Process Overview 2. Mashing Mashing mixes grist with hot water so malt enzymes break down starches. 5 question bank questions Certified Beer Server IV. Beer Ingredients and Brewing Processes / B. Brewing Process Overview 3. Lautering Lautering separates sweet wort from the grain bed after mashing. 4 question bank questions Certified Beer Server IV. Beer Ingredients and Brewing Processes / B. Brewing Process Overview 4. Boiling Wort is boiled in the brew kettle, where heat helps sterilize it and drive process changes. 4 question bank questions Certified Beer Server IV. Beer Ingredients and Brewing Processes / B. Brewing Process Overview 5. Whirlpool After boiling, wort may be spun in a whirlpool so hop fragments, proteins, and other solids collect away from clear wort. 4 question bank questions Certified Beer Server IV. Beer Ingredients and Brewing Processes / B. Brewing Process Overview 6. Chilling Hot wort must be cooled after the boil and whirlpool before yeast is added. 4 question bank questions Certified Beer Server IV. Beer Ingredients and Brewing Processes / B. Brewing Process Overview 7. Fermentation Yeast is pitched into cooled wort and consumes sugars. 5 question bank questions Certified Beer Server IV. Beer Ingredients and Brewing Processes / B. Brewing Process Overview 8. Maturation and Lagering After primary fermentation, beer may need time for yeast and flavor to stabilize. 4 question bank questions Certified Beer Server IV. Beer Ingredients and Brewing Processes / B. Brewing Process Overview 9. Clarification Breweries may clarify beer through settling, filtration, centrifugation, finings, or other methods. 4 question bank questions Certified Beer Server IV. Beer Ingredients and Brewing Processes / B. Brewing Process Overview 10. Carbonation Carbonation is carbon dioxide dissolved in beer, set through fermentation, conditioning, or forced carbonation. 4 question bank questions Certified Beer Server IV. Beer Ingredients and Brewing Processes / B. Brewing Process Overview 11. Packaging Beer may be packaged in cans, bottles, or kegs. 4 question bank questions

Certified Beer Server V. Pairing Beer with Food Beer can pair well with food when servers think about intensity, complement, contrast, and shared flavor bridges. 9 question bank questions