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Certified Beer Server Overview

Great beer service starts with fundamentals: beer clean glassware, a proper pour, and beer that hasn’t been ruined by improper handling. And in today’s beer world, every dialog between server and guest begins with talk of beer styles and flavors. The Cicerone Certified Beer Server exam assesses these skills to recognize those individuals who are prepared to serve today’s wide range of beers.

Prerequisites: None

Exam Format & Components: A 60-question multiple choice exam, administered online. A grade of 75% is required to pass. Candidates must also pass a short quiz about the Cicerone program. Each payment allows two attempts to achieve a passing score. This is a closed book exam. Candidates are not allowed to refer to any notes, reference materials or accept assistance or advice from anyone else while taking the exam.

Exam Cost: $69 (USD) Exam fees are non-refundable. 

Purchasing Options: US CBS Exam, International CBS Exam, or you may also purchase BeerSavvy®, our interactive eLearning program, which includes the exam.

CBS Syllabus

The Certified Beer Server syllabus presents an outline of the knowledge tested in the exam. Review it to guide your studies and assess your readiness for the exam.

  1. Keeping and Serving Beer
    1. Purchasing and accepting beer
    2. Serving alcohol
    3. Beer storage
    4. Draft systems
    5. Beer glassware
    6. Serving bottled beer
    7. Serving draft beer
  2. Beer Styles
    1. Understanding beer styles
    2. Style parameters
    3. History, characteristics, and flavor attributes of styles by region
  3. Beer Flavor and Evaluation
    1. Taste and flavor
    2. Identify normal flavors of beer and their source
    3. Off-flavor knowledge
  4. Beer Ingredients and Brewing Processes
    1. Ingredients
  5. Pairing Beer with Food

Take the CBS Certification Exam

Pass the online, 60-question multiple choice exam to become a Certified Beer Server. There are three different options to purchase the exam:

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Other Certification Levels

Level 3
A designation of distinctive expertise and tasting skill.