Cicerone® Syllabus Topics

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 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 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 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 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 / 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 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 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