Cicerone® Syllabus Topics

Certified Beer Server I. Keeping and Serving Beer / A. Purchasing and accepting beer 1. The Three-tier System in the United States Know the normal legal movement of beer through brewer or importer, wholesaler, retailer, and consumer, plus common direct-sale exceptions. 3 question bank questions Certified Beer Server I. Keeping and Serving Beer / B. Serving alcohol 1. Alcohol Effects Understand basic alcohol absorption, elimination, and guest indicators relevant to responsible beer service. 1 question bank question Certified Beer Server I. Keeping and Serving Beer / B. Serving alcohol 2. Responsible Serving Practices Use accurate strength information and appropriate serving sizes to support responsible service. 1 question bank question Certified Beer Server I. Keeping and Serving Beer / C. Beer storage 1. Beer Is Best Consumed Fresh Most beer is ready to drink when released and should be sold fresh unless the beer is intentionally cellarable. 2 question bank questions Certified Beer Server I. Keeping and Serving Beer / C. Beer storage 2. Rotate Inventory Check date codes, sell beer in date order, remove out-of-date product, and train staff to move the whole beer list. 7 question bank questions Certified Beer Server I. Keeping and Serving Beer / C. Beer storage 3. Store Beer Properly Cold, stable storage preserves flavor; warm storage accelerates oxidation and other stale character. 2 question bank questions Certified Beer Server I. Keeping and Serving Beer / C. Beer storage 4. Protect Beer from Light Understand lightstruck aroma risk and which packages protect beer from damaging light. 5 question bank questions Certified Beer Server I. Keeping and Serving Beer / C. Beer storage 5. Serve Beer Properly Draft beer needs proper dispense gas; compressed air and party pumps shorten beer stability. 3 question bank questions Certified Beer Server I. Keeping and Serving Beer / D. Draft systems 1. Key Draft System Elements Recognize the basic draft parts a server is expected to identify. 1 question bank question Certified Beer Server I. Keeping and Serving Beer / D. Draft systems 2. Draft System Operation Know standard temperature expectations, keg cooling time, and who should adjust gas pressure. 3 question bank questions Certified Beer Server I. Keeping and Serving Beer / D. Draft systems 3. Basic Troubleshooting Run simple draft checks before escalating persistent pouring problems. 1 question bank question Certified Beer Server I. Keeping and Serving Beer / D. Draft systems 4. Draft System Maintenance Draft systems must be cleaned on schedule and never used before cleaning is complete. 2 question bank questions Certified Beer Server I. Keeping and Serving Beer / D. Draft systems 5. Temporary Draft Systems - Jockey Boxes Know what jockey boxes are, when they are used, their common types, setup basics, and cleaning need. 3 question bank questions Certified Beer Server I. Keeping and Serving Beer / E. Beer glassware 1. Select Appropriate Glassware Choose glass size, shape, and brand presentation that fit the beer and service context. 1 question bank question Certified Beer Server I. Keeping and Serving Beer / E. Beer glassware 2. Use Beer Clean Glassware Clean every glass before filling and know manual, machine, and inspection standards for beer-clean service. 9 question bank questions Certified Beer Server I. Keeping and Serving Beer / E. Beer glassware 3. Preparation to Serve Prepare clean glassware at proper temperature and use rinsers only for clean glasses. 2 question bank questions Certified Beer Server I. Keeping and Serving Beer / F. Serving bottled beer 1. Prepare for Service Store bottle-conditioned beer upright and keep packaged beer cold or at style-appropriate serving temperature. 1 question bank question Certified Beer Server I. Keeping and Serving Beer / F. Serving bottled beer 2. Examine Bottle Inspect bottles for instability, residue, yeast, and service decisions before opening or pouring. 3 question bank questions Certified Beer Server I. Keeping and Serving Beer / F. Serving bottled beer 3. Open Bottle Know safe opening procedures for common beer closures. 4 question bank questions Certified Beer Server I. Keeping and Serving Beer / F. Serving bottled beer 4. Final Bottle Check Check the lip and closure after opening before presenting or pouring the beer. 1 question bank question Certified Beer Server I. Keeping and Serving Beer / F. Serving bottled beer 5. Pouring Bottled Beer Pour filtered and unfiltered bottled beer with appropriate angle, foam, and sediment control. 4 question bank questions Certified Beer Server I. Keeping and Serving Beer / G. Serving draft beer 1. Pouring a Beer Use correct draft faucet position, glass angle, head formation, and hygiene for standard draft pours. 3 question bank questions Certified Beer Server I. Keeping and Serving Beer / G. Serving draft beer 2. Pouring Nitro Beer Pour nitro beer with the correct fill, settle, and top-off pattern. 2 question bank questions Certified Beer Server I. Keeping and Serving Beer / G. Serving draft beer 3. Changing a Keg Know basic same-product keg change steps, cooling requirements, and FOB reset expectations. 3 question bank questions

Certified Beer Server II. Beer Styles / A. Understanding beer styles 1. Historical Development of Beer Styles Understand that styles developed from local ingredients, equipment, water, technology, law, culture, and consumer demand. 1 question bank question Certified Beer Server II. Beer Styles / B. Style parameters 1. Quantitative Parameters of Beer Character Know the numeric measurements used in the CBS style scope: ABV, ABW, IBU, and SRM. 3 question bank questions Certified Beer Server II. Beer Styles / B. Style parameters 2. Qualitative Parameters of Beer Character Use appearance, aroma, flavor, finish, mouthfeel, and perceived bitterness to describe beer. 1 question bank question Certified Beer Server II. Beer Styles / C. Beer style knowledge 1. Knowledge Requirements of Listed Styles Know the required CBS descriptor set for listed styles: perceived bitterness, color, alcohol level, and key flavors. 129 question bank questions Certified Beer Server II. Beer Styles / C. Beer style knowledge 2. Beer Styles by Region Study the CBS style list by region, plus emerging styles, non-alcoholic and alcohol-free beer, and gluten-free or gluten-reduced beer. 143 question bank questions

Certified Beer Server III. Beer Flavor and Evaluation / A. Taste and flavor 1. How We Perceive Flavor Know the basic roles of aroma, taste, mouthfeel, body, and carbonation in beer flavor. 3 question bank questions Certified Beer Server III. Beer Flavor and Evaluation / A. Taste and flavor 2. Beer Evaluation Evaluate beer using temperature awareness, core components, aroma techniques, appearance checks, and complete tasting. 9 question bank questions Certified Beer Server III. Beer Flavor and Evaluation / B. Identify normal flavors of beer and their source 1. Malt and Grain Flavors Connect beer color to broad malt and grain flavor families. 6 question bank questions Certified Beer Server III. Beer Flavor and Evaluation / B. Identify normal flavors of beer and their source 2. Hop Flavors Understand hop bitterness, flavor, aroma, and broad regional flavor families. 3 question bank questions Certified Beer Server III. Beer Flavor and Evaluation / B. Identify normal flavors of beer and their source 3. Fermentation Flavors Know how yeast and bacteria can create expected beer flavor. 2 question bank questions Certified Beer Server III. Beer Flavor and Evaluation / C. Off-flavor knowledge 1. Oxidation Recognize common stale and age-related beer character. 2 question bank questions Certified Beer Server III. Beer Flavor and Evaluation / C. Off-flavor knowledge 2. Lightstruck Skunky Recognize skunky aroma as a light-damage fault. 2 question bank questions Certified Beer Server III. Beer Flavor and Evaluation / C. Off-flavor knowledge 3. Dirty Draft Lines Recognize buttery or sour character as possible draft-line problems. 3 question bank questions

Certified Beer Server IV. Beer Ingredients and Brewing Processes / A. Ingredients 1. Grains Know what malt is and that unmalted grains can also be used in beer. 3 question bank questions Certified Beer Server IV. Beer Ingredients and Brewing Processes / A. Ingredients 2. Hops Know hop contributions, dry hopping, basic plant anatomy, and major growing regions. 5 question bank questions Certified Beer Server IV. Beer Ingredients and Brewing Processes / A. Ingredients 3. Yeast Know ale and lager yeast names, typical flavor differences, and that other microbes can shape beer. 5 question bank questions Certified Beer Server IV. Beer Ingredients and Brewing Processes / A. Ingredients 4. Water Understand that water is most of beer by weight and that minerals affect brewing and flavor. 2 question bank questions Certified Beer Server IV. Beer Ingredients and Brewing Processes / B. Brewing Process Overview 1. Milling Know that milling crushes malt and other grains into grist. 1 question bank question Certified Beer Server IV. Beer Ingredients and Brewing Processes / B. Brewing Process Overview 2. Mashing Know that grist is mixed with hot water and malt enzymes convert starches into sugars. 1 question bank question Certified Beer Server IV. Beer Ingredients and Brewing Processes / B. Brewing Process Overview 3. Lautering Know that lautering separates sweet wort from spent grain. 2 question bank questions Certified Beer Server IV. Beer Ingredients and Brewing Processes / B. Brewing Process Overview 4. Boiling Know that wort is boiled to sterilize it and to add hop bitterness, flavor, and aroma. 1 question bank question Certified Beer Server IV. Beer Ingredients and Brewing Processes / B. Brewing Process Overview 5. Whirlpool Know that whirlpooling spins wort to separate hop fragments and solids. 1 question bank question Certified Beer Server IV. Beer Ingredients and Brewing Processes / B. Brewing Process Overview 6. Chilling Know that wort is cooled to fermentation temperature before yeast is pitched. 1 question bank question Certified Beer Server IV. Beer Ingredients and Brewing Processes / B. Brewing Process Overview 7. Fermentation Know that yeast consumes sugars and creates alcohol, CO2, and flavor compounds. 1 question bank question Certified Beer Server IV. Beer Ingredients and Brewing Processes / B. Brewing Process Overview 8. Maturation and Lagering Know that immature beer is rested to reduce undesirable flavors. 2 question bank questions Certified Beer Server IV. Beer Ingredients and Brewing Processes / B. Brewing Process Overview 9. Clarification Know that clarification separates yeast and other solids from beer. 2 question bank questions Certified Beer Server IV. Beer Ingredients and Brewing Processes / B. Brewing Process Overview 10. Carbonation Know that CO2 levels are adjusted to the desired level before service or packaging. 3 question bank questions Certified Beer Server IV. Beer Ingredients and Brewing Processes / B. Brewing Process Overview 11. Packaging Know the main package formats used for finished beer. 3 question bank questions

Certified Beer Server V. Pairing Beer with Food Understand that beer and food work well together while detailed pairing models are outside the CBS scope. 3 question bank questions