Cicerone.org

In grading the Certified Cicerone tasting exam, we occasionally come upon the question of what constitutes a flaw in a beer.  Serve a continental pils from a green bottle and its a bit skunky.  Is that a flaw or an unavoidable--and perhaps even intentional--consequence of the packaging?

So I'm thinking about creating a "Cicerone Standard" for what we are trying to achieve.  Here's the first cut.  Please discuss at length or shoot me your private thoughts and/or comments.

Ray

The Cicerone Service Standard:

Part 1: To serve beer whose flavor and quality embody the brewer’s ideal and match, as closely as possible, the characteristics it displayed when it left the brewery.

Part 2: The Cicerone strives to serve beers free of off-flavors and flaws created by handling, storage or serving conditions.

We might use either alone or the two together ....

I think part 1 kind of implies part 2. Both may be redundant.

I agree with Kevin.  98% of beers should be served the way they left the brewery.  But add in all of the barleywines, beers that were spiked with Brett at bottling, English-style Imperial Stouts (or American-style that turn into excellent English-style with aging), those miraculous decade-old lambics...


"The Cicerone strives to serve beer whose flavor and quality embody the brewer's ideal and match, as closely as possible, the original intent of the brewer."


That last part might encompass the seconary yeast at bottling, boozy/hot beers that need a season or two to temper down, etc, as well as not letting a case of APA languish in a warehouse for 4 months.

Should something be added about helping customers find what they're looking for, be it food pairing or just based on their other taste likes and dislikes?