Cicerone® Syllabus Topics

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 / 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 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 / 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 / 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 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 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 / 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 7. Fermentation Yeast is pitched into cooled wort and consumes sugars. 5 question bank questions