While brewing oriented (excludes important server perspective) contains excellent descriptions of off flavors.
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.
Call the Brewers Association (888-822-6273) and order a copy of their brochure called “American Craft Beer and Food: Perfect Companions” (Cost: $1).
A primer on malted barley.
An excellent introduction to malting (and a good site to look around, too).
Hops are used primarily as a flavoring and stability agent in beer, to which they impart bitter, zesty, or citric flavours.
Basic introduction to hops from How to Brew's website.
Basic introduction to yeast from How to Brew's website.
For basic information about beer styles and culture you could also profit from reading Michael Jackson’ classic books, such as: Michael Jackson’s Great Beer Guide
A more sophisticated (but brief) introduction to yeast from Yeast Lab's website.
We highly recommend Randy Mosher’s book, Tasting Beer. It discusses beer flavor in a professional way that is useful for anyone who works with beer. You can order it from Amazon.
This bit on different strains introduces the four broad groups of beer yeasts: ale, Belgian ale, lager and wheat.
To get some basic terms, start with the Wikipedia discussion of flavor. It does not mention the fact that recent research has identified new tastes, adding fat and carbonation to the basic tastes of sweet, salty, sour, bitter, umami, and metallic.
The three-tier system of alcohol distribution is the system for distributing alcoholic beverages set up in the United States after the repeal of Prohibition.
Overall draft issues.
An article from Micromatic outlining common glassware-related service issues, preparation methods for three-sink cleaning systems, checking for beer-clean glassware, and the procedure for efficiently pouring a glass of beer.
For important info about beer clean glassware, we strongly recommend pages 3 and 4 of this document. (Other pages are a bit more advanced.)
Intox has information about the effects of alcohol and responsible serving that you may find useful.
BREW-ed was started by Certified Cicerone® and professional beer educator Cliff Mori to raise public understanding of beer. Through staff education, menu planning for restaurants and bars, beer themed private events and fun and informative brewery tours, BREW-ed is working to make craft beer drinkers as knowledgeable as they are passionate.
This non-credit course, delivered online, is an introduction to Ales, Lagers and Fermentation. Students will learn about the history of beer, serving and storing beer, glassware, brewing ingredients, the brewing process, proper beer presentation, beer styles, flavors, and regions.
This course is designed to prepare the student for the Cicerone Certified Beer Server exam. Upon successful completion of the end-of-course exam, students will be provided a certificate of completion from TCC and a voucher for the exam.
Cicerone® 认证计划 初级认证啤酒侍酒员教学大纲
Chinese Certified Beer Server syllabus, version 4. Updated June 1, 2019.
Designed to prepare participants for success in the craft beer industry and its career pathways. Through interactive, hands-on learning from instructors who are professionals in the industry, courses let you experience the world of craft beer through the exploration of the past and present history of craft beer, current trends, and what the future holds for this booming industry.
Run by Master Cicerone® Mirella Amato, Beerology offers an off-flavour detection workshop, covering the most common off-flavours that can occur in beer, how to identify them and where they come from. The workshop takes place over the course of three evenings; it is offered by demand.