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 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 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 / 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 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 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 2. Mashing Mashing mixes grist with hot water so malt enzymes break down starches. 5 question bank questions