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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.

Briess: Introduction to Malting

An excellent introduction to malting (and a good site to look around, too).

Link, helpful for in syllabus area IV.

Wikipedia: Introduction to Hops

Hops are used primarily as a flavoring and stability agent in beer, to which they impart bitter, zesty, or citric flavours.

Link, helpful for in syllabus area IV.

How to Brew: Additional Hop Information

Basic introduction to hops from How to Brew's website.

Link, helpful for in syllabus area IV.

How to Brew: Introduction to Yeast

Basic introduction to yeast from How to Brew's website.

Link, helpful for in syllabus area IV.

Michael Jackson's Great Beer Guide

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

Book, helpful for in syllabus area II.

Yeast Lab: What is Yeast

A more sophisticated (but brief) introduction to yeast from Yeast Lab's website.

Link, helpful for in syllabus area IV.

Tasting Beer: An Insider’s Guide to the World’s Greatest Drink

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.

Book, helpful for in syllabus area III.

Yeast Lab: Yeast Style Guide

This bit on different strains introduces the four broad groups of beer yeasts: ale, Belgian ale, lager and wheat.

Link, helpful for in syllabus area IV.

Wikipedia: Discussion of Flavor

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.

Link, helpful for in syllabus area III.

Wikipedia: Three-Tier System

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.

Link, helpful for in syllabus area I.

Draft Savvy

Overall draft issues.

PDF, helpful for in syllabus area I.

Presenting Draft Beer to the Customer

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. 

Link, helpful for in syllabus area I.

Glastender

For important info about beer clean glassware, we strongly recommend pages 3 and 4 of this document. (Other pages are a bit more advanced.)

PDF, helpful for in syllabus area I.

Intox

Intox has information about the effects of alcohol and responsible serving that you may find useful.

Link, helpful for in syllabus area I.

BREW-ed

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.

Class, helpful for in syllabus area I, II, III, IV and V.

Tallahassee Community College: Ales, Lagers and Fermentation Course

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.

Class, helpful for in syllabus area I, II, III, IV and V.

Cicerone® 认证计划 初级认证啤酒侍酒员教学大纲

Cicerone® 认证计划 初级认证啤酒侍酒员教学大纲

Chinese Certified Beer Server syllabus, version 5. Updated April 15, 2022.

Use this syllabus if you are taking the Certified Beer Server exam on or after August 1, 2022.

如果您在2022年8月1日当天或之后参加认证啤酒侍酒员考试,请使用本教学大纲。

Syllabus, helpful for

Cicerone® 认证计划 初级认证啤酒侍酒员教学大纲

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.

Use this syllabus if you are taking the Certified Beer Server exam before August 1, 2022.

如果您在2022年8月1日之前参加认证啤酒侍酒员考试,请使用本教学大纲。

Syllabus, helpful for

San Diego State University Professional Certificate in the Business of Craft Beer

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.

Class, helpful for in syllabus area I, II, III, IV and V.

Beerology®

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.

Class, helpful for in syllabus area I, II, III, IV and V.
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