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Resources & Links

This page presents more than one hundred links, files, books, and courses that can help candidates prepare for Cicerone exams of all levels. As they cannot all be listed on one page, we recommend that you use the drop-down menus below to sort the content to suit your needs if this has not already been done.

Please note that we include links to a number of independently prepared resources such as local classroom courses which the Cicerone Certification Program does not endorse or monitor. Cicerone assumes no responsibility for independent resources and users should take appropriate diligence in assessing them.

To become listed here, check our guidelines for independent training courses.

Amber, Gold & Black: The History of Britain's Great Beers - Martyn Cornell

Amber, Gold & Black isa comprehensive history of British beer in all its variety.It coversall there is to know about the history of the beers Britons have brewed and enjoyed down the centuries: Bitter, Porter, Mild and Stout, IPA, Brown Ale, Burton Ale and Old Ale, Barley Wine and Stingo, Golden Ale, Gale Ale, Honey Ale, White Beer, Heather Ale, and more.

Book, helpful for

Siebel Institute: Professional Beer Tasting and Styles

The Siebel Professional Beer Tasting & Styles Course , designed and conducted by Randy Mosher , is a two-day hands-on workshop that gives participants a solid foundation of beer knowledge, with a special emphasis on beer styles and tasting.

Class, helpful for

How to Brew - John J. Palmer

Everything needed to brew beer right the first time. Presented in a light-hearted style without frivolous interruptions, this authoritative text introduces brewing in a easy step-by-step review.

Book, helpful for

Brewing Yeast and Fermentation - Christopher Boulton and David Quain

This unique volume provides a definitive overview of modern and traditional brewing fermentation.

Book, helpful for

The Home Brewer's Guide to Vintage Beer - Ronald Pattinson

Raise a glass to vintage beer! Treat yourself to a tour through time with this historical collection of beer recipes from 1800 to 1965.

Book, helpful for

New Brewing Lager Beer - Gregory J. Noonan

This book offers a thorough yet practical education on the theory and techniques required to produce high-quality beers using all-grain methods either at home or in a small commercial brewery.

Book, helpful for

Brewing: Science and Practice - Briggs, Brookes, Stevens and Boulton

Brewing is one of the oldest and most complex technologies in food and beverage processing. Its success depends on blending a sound understanding of the science involved with an equally clear grasp of the practicalities of production. Brewing: science and practice provides a comprehensive and authoritative guide to both of these aspects of the subject.

Book, helpful for

IPA: Brewing Techniques, Recipes and the Evolution of India Pale Ale - Mitch Steele

Explore the evolution of one of craft beer's most popular styles, India pale ale. Equipped with brewing tips from some of the country's best brewers, IPA covers techniques from water treatment to hopping procedures.

Book, helpful for

Radical Brewing - Randy Mosher

Radical Brewing takes a hip and creative look at beer brewing, presented with a graphically appealing two-color layout.

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The Brewmaster's Table - Garret Oliver

In The Brewmaster's Table, Garrett Oliver, America's foremost authority on beer and brewmaster of the acclaimed Brooklyn Brewery, reveals why real beer is the perfect partner to any dining experience.

Book, helpful for

Wild Brews: Beer Beyond the Influence of Brewer's Yeast

Explores the world of Lambics, Flanders red and Flanders brown beers as well as the many new American beers produced in the similar style.

Book, helpful for

American Sour Beers - Michael Tonsmiere

One of the most exciting and dynamic segments of today's craft brewing scene , American-brewed sour beers are designed intentionally to be tart and may be inoculated with souring bacteria, fermented with wild yeast or fruit, aged in barrels or blended with younger beer.

Book, helpful for

On Food and Cooking - Harold McGee

On Food and Cooking is the bible to which food lovers and professional chefs worldwide turn for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious.

Book, helpful for

Farmhouse Ales: Culture and Craftsmanship in the Belgian Tradition - Phil Markowski

Farmhouse Ales defines the results of years of evolution, refinement, of simple rustic ales in modern and historical terms, while guiding today's brewers toward credible--and enjoyable--reproductions of these old world classics.

Book, helpful for

Malt: A Practical Guide from Field to Brewhouse - John Mallett

Brewers often call malt the soul of beer. Fourth in the Brewing Elements series, Malt: A Practical Guide from Field to Brewhouse delves into the intricacies of this key ingredient used in virtually all beers.

Book, helpful for

Michael Jackson's Great Beers of Belgium

A richly detailed examination of Belgian beer and brewing. Michael Jackson's extraordinary passion for Belgian beer shines through in every aspect of this engaging work, from the personal stories of the people behind the beers to the careful descriptions of their flavors.

Book, helpful for

Mastering Cheese - Max McCalman

Master fromager Max McCalman, author of The Cheese Plate and Cheese, is steeped in the world of artisanal cheeses like no one else. In Mastering Cheese, he shares the wealth of his expertise to help cheese lovers on their path to connoisseurship.

Book, helpful for

Brew Like a Monk - Stan Hieronymus

Brew Like a Monk delves into monastic brewing, detailing this rich-flavored region of the beer world. It also examines methods for brewing these unique ales suited to commercial and amateur brewers.

Book, helpful for

For The Love of Hops - Stan Hieronymous

Stan Hieronymus expertly explains the nature of hops, their origins, hop quality and utilization--and even devotes an entire chapter to dry hopping. For the Love of Hops also includes a reference catalog of more than 100 varieties and their characteristics.

Book, helpful for

The Beer Bible - Jeff Alworth

The ultimate reader- and drinker-friendly guide to the world’s ales and beers, and the book that approaches the subject in the same way beer lovers do—by style, just like a welcoming pub menu.

Book, helpful for

The Drunken Botanist - Amy Stewart

The Drunken Botanist, Amy Stewart explores the dizzying array of herbs, flowers, trees, fruits, and fungi that humans have, through ingenuity, inspiration, and sheer desperation, contrived to transform into alcohol over the centuries.

Book, helpful for

Neurogastronomy - Gordon M. Shepherd

Leading neuroscientist Gordon M. Shepherd embarks on a paradigm-shifting trip through the "human brain flavor system," laying the foundations for a new scientific field: neurogastronomy.

Book, helpful for

Yeast: The Practical Guide to Beer Fermentation - Chris White and Jamil Zainasheff

Yeast: The Practical Guide to Beer Fermentation is a resource for brewers of all experience levels. The authors adeptly cover yeast selection, storage and handling of yeast cultures, how to culture yeast and the art of rinsing/washing yeast cultures.

Book, helpful for

Brewers Association Beer Style Guidelines

Each year between February and March the Brewers Association updates the Beer Style Guidelines.

Link, helpful for
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