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.
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.
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.
All you need on water at this level is in this short description.
This article from Beer Advocate gives a pretty good first look at tasting beer properly.
Available free from the American Homebrewers Association. Simple introduction to brewing in magazine form. You can download a PDF of this after giving them your email address.
Regarding skunky flavors, here’s a piece that’s short and sweet.
A classic of homebrewing. You can probably find a copy cheap at your local used book store or buy one new on Amazon for about $10.
While brewing oriented (excludes important server perspective) contains excellent descriptions of off flavors.
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.