Cicerone® Certification Program
International Certified Beer Server Syllabus
Version 5.0 Updated 1 April 2022

This syllabus outlines the knowledge required of those preparing for the Certified Beer Server
exam outside of the United States, Canada, or the UK (these countries have their own uniquesyllabi—to access, visit cicerone.org). While this list is comprehensive in its scope of content,
further study beyond the syllabus is necessary to fully understand each topic. The content testedon the Certified Beer Server exam is a subset of the information presented within the Master
Cicerone® syllabus, and individual syllabi for all four levels of the program may be found on thecicerone.org website. Topics related to keeping and serving beer in this international syllabus
cover practices from across the globe—at the Certified Beer Server level you will not be tested
on glass washing or pouring practices from outside of your home country.

Outline(Full syllabus begins on next page.)

I. Keeping and Serving Beer
A. Serving alcohol
B. Beer storage
C. Draught systems
D. Beer glassware
E. Serving bottled beer
F. Serving draught beer
II. Beer Styles
A. Understanding beer styles
B. Style parameters
C. Beer style knowledge
III. Beer Flavour and Evaluation
A. Taste and flavour
B. Identify normal flavours of beer and their source
C. Off-flavour knowledge
IV. Beer Ingredients and Brewing Processes
A. Ingredients
V. Pairing Beer with Food

© Copyright 2022, Cicerone® Certification ProgramFor more information, visit cicerone.org or email info@cicerone.org

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Full Syllabus
I. Keeping and Serving Beer
A. Serving alcohol
1. Alcohol’s effects
a. Absorption and eliminationb. Physical and behavioural indicators
2. Responsible serving practicesa. Provide accurate ABV information to consumers
b. Adjust serving size based on ABV
B. Beer storage
1. Beer is best consumed fresha. When beer is released from the brewery, it is ready to drink
b. Certain types of beers may age in ways that make them interesting to drink
months or years later if properly cellared, but the majority of beer should be
consumed fresh
2. Rotate inventory
a. Check date codes regularly
i. Meaning of code•
Some date codes indicate the best-by date
- In much of the world (including Europe, Central and South America,
the Caribbean, and parts of Asia), alcoholic products with less than
10% ABV are required to display a best-by date•
Some date codes indicate the bottling/packaging date
- In regions where a best-by date is required, some brands will include abottling/packaging date in addition to the best-by dateii. Types of codes (order and number of digits may vary)•
Traditional consumer date codes (e.g., 150612 = 15 June 2012)•
Julian/ordinal date codes (364-14 = 30 December 2014)•
Some breweries have their own proprietary date code format
b. Ensure that beer is consumed in the order of datingc. Remove out of date products from service inventoryd. General freshness guidelines
i. Draught beer•
Non-pasteurised draught beer can remain fresh for about 45–60 days
(refrigerated)•
Pasteurised draught beer can remain fresh for about 90–120 days
(refrigerated)•
When not refrigerated or subjected to other stresses, shelf life decreases
significantly
ii. Bottled/canned beer•If kept refrigerated, can remain fresh for up to 6 months- Hoppy styles like IPA are more susceptible to the effects of time, andmay show flavour changes in as little as 3 months, even when
refrigerated© Copyright 2022, Cicerone® Certification ProgramFor more information, visit cicerone.org or email info@cicerone.org

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When not refrigerated or if subjected to other stresses, may be noticeably
off after 3 months•
Taste aged product against fresh product to determine deterioratione. Train staff to promote and sell all beers offered
3. Store beer properly
a. Refrigerated storage is best for all beers at all times
i. If beer is not refrigerated, keep inventories small and sell the beer quickly
b. Non-refrigerated storage accelerates aging and development of off flavours
i. With time, all beers will develop signs of oxidation (diminished hop flavour
and aroma; malt shift towards honey, caramel, toffee, etc.; papery and wet
cardboard flavours)c. Temperature changes within a reasonable range (e.g., moving beer from cold
storage (3 °C/38 °F) to room temperature storage (20–25 °C/68–77 °F) or viceversa) are not inherently damaging to a beer’s flavour, though the beer willremain fresh for longer if stored at cold temperatures at all times
d. Beer should not be allowed to reach temperatures in excess of 25 °C (77 °F) as
these conditions lead to rapid flavour degradation
4. Protect beer from lighta. Skunky flavour (also known as lightstruck flavour) is caused by sunlight,
fluorescent light, and most LED lights and is most noticeable in the aroma of thebeer
b. Skunking may be evident after just a couple minutes of light exposurec. Bottled beers are subject to skunking
i. Brown glass blocks most of the wavelengths of light that cause skunking, andtherefore offers superior protection to clear and green glass
ii. Green glass blocks very little of the light that causes skunking
iii. Clear glass offers no protection against skunking
d. Cans, ceramic bottles, and bottles in closed case boxes that completely shield beerfrom light give maximum protection from skunking
5. Serve beer properly
a. Draught beer must be served using CO2 or a CO2-nitrogen mix at the properpressure settingb. Compressed air should never be used to pressurise traditional kegs in which thedispense gas comes into contact with the beeri. Single-use kegs with an internal bag holding the beer can be served using
compressed air since the gas does not come into contact with the beerc. A party pump (a manually operated pump that attaches to the top of a keg to allow
for temporary dispense of beer by pushing air into the keg) limits the flavour
stability of the beer to less than one day because oxygen is put in contact with thebeer
C. Draught systems
1. Key elements
a. Kegb. Couplerc. Foam on Beer detector (FOB)•© Copyright 2022, Cicerone® Certification ProgramFor more information, visit cicerone.org or email info@cicerone.org

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i. FOBs are a common feature in long-draw draught systems. In regions where
direct-draw draught systems are most common, FOBs are rarely seend. Beer tap/beer faucet
2. Draught system operationa. Around the world, draught systems can be split into two basic groups—those inwhich kegs are refrigerated and those in which kegs are stored at cellar
temperature or room temperature. Refrigerated storage is always the best option
for preserving beer freshness
i. Refrigerated storage•
Standard cold room and system temperature of 3 °C (38 °F)•
All kegs should be in the cold room for at least 24 hours prior to service toprevent foaming
ii. Unrefrigerated storage•
Kegs are stored at cellar temperature or ambient temperature. Cooler
storage temperatures will help slow degradation of beer flavour•
Beer is cooled en route to the tap using a chiller and/or bundled tubing
with a coolant such as glycol or cold water
b. Gas pressure applied to keg should only be set or adjusted by a draught-trained
professional
3. Basic troubleshooting
a. For systems using refrigerated storage, beer should be in the cold room for at least
24 hours prior to service
b. Coupler is properly engagedc. No kinks or pinches in hose from coupler to walld. FOB, if present, is properly set for service
e. If beer is still pouring badly, contact a draught-trained professional for assistance
4. Draught system maintenancea. Draught systems need to be cleaned to prevent development of off flavours inbeer and to ensure proper operation of the draught systemb. Draught line cleaning is required at least every 14 days, though someestablishments may elect to clean their lines more frequentlyc. Due to the hazardous nature of cleaning solutions, never attempt to pour beerprior to full completion of draught system cleaning
D. Beer glassware
1. Select appropriate glasswarea. Sizei. In some regions, higher alcohol beers are served in smaller glasses
ii. Glass should provide room for an appropriately sized headb. Shape
i. Cultural and historical traditions connect certain glasses to specific stylesc. Brandi. Branded glasses matched to beer
2. Use “beer clean” glasswarea. Each glass must be cleaned before refilling. Do not refill a used glass
b. Glass cleaning procedures vary from region to region. What follows is a list ofsome of the most common procedures from across the globe© Copyright 2022, Cicerone® Certification ProgramFor more information, visit cicerone.org or email info@cicerone.org

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i. Three-sink method•
Prepare the three sinks for glassware cleaning- The first sink should be filled with warm water and a non-petroleum
based (sudsless) detergent- The second sink should contain cool, clean rinse water that is being
continually refreshed through use of an overflow tube
- The third sink should contain hot water and an appropriate sanitiser at
the correct concentration as specified by the manufacturer•
Empty the glass into an open drain•
Wash glass in the first sink with soap and a brush•
Rinse glass in cold water in the second sink, heel in, heel out•
Rinse glass in sanitiser in the third sink, heel in, heel out•
Dry glass inverted on a rack so air circulates inside
ii. Two-sink method•
Prepare the two sinks for glassware cleaning- The first sink should be filled with warm water and a non-petroleum
based (sudsless) detergent- The second sink should contain cool, clean rinse water that is being
continually refreshed through use of an overflow tube•
Empty the glass into an open drain•
Wash glass in the first sink with soap and a brush•
Rinse glass in cold water in the second sink, heel in, heel out•
Dry glass inverted on a rack so air circulates insideiii. Spülboy
•Set up Spülboy with appropriate detergent•
Empty glass into open drain•
Clean glass in brush bucket•
Rinse glass using Spülboy glass rinser•
Dry glass inverted on rack so air circulates inside
iv. Glass washing machine•
Empty the glass into an open drain•
Place glass upside down on the rack of the washer•
Run the wash cycle according to the manufacturer's instructions•
After washing, dry glass inverted on a rack so air circulates inside•
Glass washing machine considerations- Use a machine dedicated to beer glassware ONLY. Do not use thismachine to clean dishes or glassware with food or dairy residue (e.g.,coffee mugs with cream or milk added, cocktails incorporating egg
whites or cream, etc.)•
Fats from food or dairy will coat other glassware in the washer
resulting in dirty glasses and poor head retention- Use correct detergent and sanitiser—check concentrations daily or
follow detergent and sanitiser supplier recommendations- Water temperature should range between 54 and 60 °C (130–140 °F).
High-temperature machines designed to operate at 82 °C (180 °F) may© Copyright 2022, Cicerone® Certification ProgramFor more information, visit cicerone.org or email info@cicerone.org

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be used in place of chemical sanitisers (though local healthdepartments may have additional requirements)- Maintain washer to assure proper water flow through each nozzle andwasher arm- Regularly service machine following manufacturer’s guidelines toensure proper operation- Periodically check the interior of the glass washer to be sure that it isfree of mould and debrisc. How to check that glass is beer cleani. Without beer•
Sheeting (wet glass interior and then empty glass; water should sheet offof glass evenly; formation of droplets or webbing indicates that the glass is
not beer clean)•
Salt test (wet glass interior, empty glass and then sprinkle salt throughout;places where salt does not adhere are not beer clean)ii. With beer•
Head size, shape, retention—good head formation and retention are signsof a beer clean glass•
Bubbles clinging to the sides of the glass (in liquid beer) indicate that theglass is not beer clean•
During consumption, lace will cling to the side of a beer clean glass
following each sip
3. Preparation to servea. Glass temperaturei. Glasses should not be warm to the touch when filled
ii. Room temperature and chilled glasses are acceptableiii. Frozen/frosted glasses are not recommended—they cause foaming, they makebeer too cold, and frozen water or sanitiser may be present
b. Cold water rinse of glass before fillingi. Removes residual sanitiser if present
ii. Cools glasses that may be warm from washingiii. Aids ideal head formation and retention
iv. Do NOT rinse used glasses with a glass rinser—glass rinsers should only be
used with clean glassware
E. Serving bottled beer
1. Prepare for service
a. Bottle-conditioned beer should be stored upright prior to service
i. Bottle-conditioned beer is carbonated by yeast in the package, andconsequently contains some amount of sedimentb. If possible, store beer at ideal serving temperature as dictated by style. Otherwise
store all beer refrigerated (6 °C/43 °F or less)
2. Examine bottle
a. Look for white flakes (snow-like) which can indicate old, unstable beer. Do notserve beer in this condition
b. Look for a thin ring of residue at liquid level in the neck of the bottle, which is
generally indicative of a bad bottle if present. Do not serve beer in this condition© Copyright 2022, Cicerone® Certification ProgramFor more information, visit cicerone.org or email info@cicerone.org

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c. Check for yeast on the bottom of the bottle
i. Retain yeast in bottle unless:•
Consumer requests yeast to be poured•
Style (e.g., Weissbier) is often poured with yeast
ii. To pour yeast, rouse by swirling, rolling, or inverting
3. Open bottle
a. Twist-off crowni. Twist off by hand
ii. Napkin may be used to aid grip and protect handb. Pry-off crowni. Prefer openers with a bar or other lift area at least 0.5 cm (0.25 in) wide toprevent the possibility of breaking the bottle during opening
ii. Lift in one motionc. Mushroom cork
i. Practice cork safety—keep bottle pointed away from consumer at all times
ii. Remove wire cage by untwisting the tabiii. Hold thumb over cork at all times once cage has been removed
iv. Grip the cork in one hand (a napkin may be used to aid your grip) and thebottle in the other. Remove cork by twisting the bottle to loosen the corkv. When removing the cork, do so slowly and gently so as not to disturb
sediment and make the beer volatiled. Crown plus cork
i. Practice cork safety—keep bottle pointed away from consumer at all times
ii. Lift crown as described in I.E.3.biii. Corkscrew will be required after removing crowniv. Place the tip of the corkscrew on the centre of the cork and turn clockwise todrive the corkscrew into the corkv. When removing the cork, do so slowly and gently so as not to disturb
sediment and make the beer volatile
e. Wax-dipped crowni. Use a paring knife or the blade of a wine key to cut out a small notch of wax
directly below the crown to allow a bar key to reach under the crownii. Use a bar key to pry the crown off of the bottle, being careful to ensure that no
flakes of wax fall into the bottleiii. Use a clean bar towel to wipe any wax debris from the lip of the bottle
4. Final bottle checka. Check bottle lip—do not serve beer from bottles with broken or damaged lips
b. Also examine bottle lip for rust, dried beer, or yeast that could affect flavour orappearance of the beerc. If the bottle has a cork, retain and present it to the consumer
i. In the case of a rare, unusual, or new beer, the crown should be retained topresent to the consumer
5. Pouring bottled beera. Filtered beeri. Beers bottled without yeast or other sediment—the entire contents of thebottle can be poured into the glass© Copyright 2022, Cicerone® Certification ProgramFor more information, visit cicerone.org or email info@cicerone.org

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Certified Beer Server Syllabus – Page 8ii. Hold the glass at a 45-degree angle and pour down the side of the glass until
the glass is half fulliii. Gently tilt the glass upright and pour down the middle to create approximately
2.5 cm (1 inch) of foam head on the beer as the pour finishes. German wheatbeers and Belgian ales traditionally should have 5–8 cm (2–3 in) of headb. Unfiltered beers
i. Some beers are packaged unfiltered or with yeast in the bottle. In most cases,
yeast and sediment should be retained in the bottle
ii. Throughout the pour, be careful not to disturb the sedimentiii. Hold the glass at a 45-degree angle and pour down the side of the glass until
the glass is half full
iv. Gently tilt the glass upright and pour down the middle to create an appropriate
amount of foam for the style being served
v. While finishing the pour, watch the neck of the bottle and be prepared to stop
pouring when the yeast moves toward the top of the bottle
vi. When in doubt about whether to include the yeast, ask the consumer theirpreference
F. Serving draught beer
1. Pouring a beera. Never put the tap in contact with the glassb. Do not or allow the tap to become immersed in the beer or foam in the glassc. Hold the glass at a 45-degree angle, 2.5 cm (1 inch) below the tap
d. Grip the tap handle near the base and pull forward to the fully open position tostart the flow of beeri. When a tap is only open partially, beer will pour foamy
e. Pour down the side of the glass until the glass is half full
f. While continuing to pour, gently tilt the glass upright and pour down the middle
to create an appropriate amount of head on the beer as the pour finishes. German
wheat beers and Belgian ales traditionally should have 5–8 cm (2–3 in) of headg. Close the tap as the foam cap reaches the top of the glass to prevent beer waste
2. Pouring a beer and cutting with a beer spatula (common in Belgium and theNetherlands)
a. Never put the tap in contact with the glass or allow it to become immersed in thebeer or foam in the glass
b. Fully open the tap and allow a small amount of beer to pour down the drainc. After half a second of beer flow, move the glass into place below the open tap,
holding the glass at a 45-degree angle, 2.5 cm (1 inch) below the tap
d. Pour down the side of the glass until the glass is half fulle. While continuing to pour, gently tilt the glass upright and pour down the middle
to create an appropriate amount of head on the beer as the pour finishes
f. Close the tap as the foam cap reaches the top of the glass and set the beer on adrip tray away from the tap so that drips from the tap do not fall into the glass
g. As the foam is rising out of the glass, cut the foam using a wetted beer spatula
held at a 45-degree angle
h. Dunk the glass in a sink filled with clean rinse water to remove any beer or foamfrom the outside of the glass© Copyright 2022, Cicerone® Certification ProgramFor more information, visit cicerone.org or email info@cicerone.org

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i. Place the beer on a coaster in front of the consumer with any branding facing theconsumer
3. Pouring nitro beera. Never put the tap in contact with the glass or allow it to become immersed in thebeer or foam in the glassb. Hold the glass at a 45-degree angle, 2.5 cm (1 inch) below the tap
c. Pull the tap handle forward to the fully open position to start the flow of beerd. Pour down the side of the glass until the glass is three-quarters fulle. Allow the beer to settle for 1–2 minutes, and then pour down the middle to create
an appropriate amount of head on the beer as the pour finishes
4. Changing a keg (same product)a. Kegs dispensed from refrigerated systems must be chilled to draught system
operating temperature (generally 3 °C/38 °F) before tapping and serving—thegeneral guideline is for kegs to be in the cold room at least 24 hours before serving
b. For many coupler designs1:
i. Grip keg coupler handle, then pull out (some coupler models instead require abutton on the underside to be depressed) and raise the handle to the “up” or“off” position to disengage. Turn the coupler a quarter turn (90 degrees)
anticlockwise to unseat. Lift off of the keg
ii. Seat the coupler on a new keg. Turn clockwise a quarter turn (90 degrees) tolock the coupler in place, then lower the coupler handle to the “down” or “on”
position to engagec. For slider-type system couplers2:
i. Grip keg coupler handle, then pull out (some coupler varieties instead require
a button on the underside to be depressed) and raise the handle to the “up” or“off” position to disengage. Slide the coupler off of the keg valve
ii. Slide the coupler on to the keg valve of a new keg. Lower the coupler handle
to the “down” or “on” position to engage
d. In systems that use them, the foam on beer detector (FOB) for the keg needs to bereset after a keg change. This is done by venting the FOB mechanism to releasefoam and gas from the chamber and filling with beer.
II. Beer Styles
A. Understanding beer styles
1. Historical development of beer styles
a. First driven by available ingredients, equipment, and waterb. Shaped by technology, taxes and regulations, culture, consumer appeal, etc.
B. Style parameters
1. Quantitative parameters of beer charactera. Alcohol by volume (ABV)
b. International Bitterness Units (IBUs)c. EBC/SRM Colour
The procedure described is used to change kegs with D-, G-, S-, and U-system couplers. Certified Beer Server candidates do notneed detailed knowledge of each coupler system but must understand the basic steps to change a keg.
2
The procedure described is used to change kegs with A- and M-system couplers.
1© Copyright 2022, Cicerone® Certification ProgramFor more information, visit cicerone.org or email info@cicerone.org

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2. Qualitative parameters of beer character
a. Appearance
b. Aromac. Flavour
d. Finish/Aftertastee. Mouthfeel
f. Perceived bitterness
C. Beer style knowledge
1. Knowledge requirements of the styles listed in this sectiona. Qualitative knowledge of perceived bitterness using the following descriptors:
low, moderate, pronounced, assertive, or highly assertive 3b. Qualitative knowledge of colour using the following descriptors: straw, gold,
amber, brown, or blackc. Qualitative knowledge of alcohol content using the following descriptors 4: lower,
normal, elevated, high, or very high5d. Qualitative knowledge of key flavours
2. Beer styles by region 6
a. Belgium and France
i. Lambic beers•
Gueuze (PB – Low; C – Light gold to gold; ABV – Normal to elevated)•
Fruit Lambic (Kriek, Framboise, etc.) (PB – Low; C – Varies with fruit;
ABV – Normal to elevated)
ii. Flanders ales•
Flanders Red Ale (PB – Low; C – Red-brown; ABV – Normal to elevated)iii. Trappist and abbey ales•
Belgian Dubbel (PB – Low; C – Light amber to dark amber; ABV –Elevated)•
Belgian Tripel (PB – Moderate; C – Light gold to gold; ABV – High)iv. Pale Belgian beers•
Belgian Blond Ale (PB – Low; C – Light gold to gold; ABV – Elevated)•
Belgian Golden Strong Ale (PB – Moderate; C – Straw to gold; ABV –High to very high)v. Unique beers•
Saison 7 (PB – Moderate; C – Light gold to amber; ABV – Normal toelevated)•
Witbier (PB – Low; C – Straw to light gold, made white by haze; ABV –Normal)3

Test questions will reference IBUs as catalogued by the 2021 BJCP guidelines in addition to perceived bitterness levels aspresented in the Certified Beer Server Syllabus
4
Alcohol level descriptors correspond to the following ABV ranges: Lower – <4.5%; Normal – 4.5–6.0%; Elevated – 6.1–7.5%;
High – 7.6–10.0%; Very high – >10.0%
5
Test questions will reference ABV values as cataloged by the 2021 BJCP guidelines in addition to alcohol level descriptors aspresented in the Certified Beer Server Syllabus
6
Key for style descriptors: PB – Perceived Bitterness; C – Colour; ABV – Alcohol level
7
Variations in strength (table, standard, super) and colour (pale, dark) exist – candidates are tested on the standard-strength, palevariety© Copyright 2022, Cicerone® Certification ProgramFor more information, visit cicerone.org or email info@cicerone.org

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b. Britain and Irelandi. England•
Pale ales- Best Bitter (PB – Pronounced; C – Gold to amber; ABV – Lower tonormal)•Dark ales- British Brown Ale (PB – Moderate; C – Amber to brown; ABV –Lower to normal)- Sweet Stout (PB – Moderate; C – Dark brown to black; ABV –Lower
to normal)- Oatmeal Stout (PB – Moderate; C – Brown to black; ABV – Lower tonormal)ii. Scotland•
Wee Heavy (PB – Low; C – Amber to brown; ABV – Elevated to high)iii. Ireland•
Irish Stout (PB – Pronounced; C – Brown to black; ABV – Lower tonormal)c. Germany, Czech Republic, and Austria
i. Lagers•
Pale- German Pils (PB – Pronounced; C – Straw to light gold; ABV –Normal)- Munich Helles (PB – Moderate; C – Straw to light gold; ABV –Normal)- Czech Premium Pale Lager (PB – Pronounced; C – Straw to Gold;ABV – Lower to normal)•
Amber or dark
- Märzen (PB – Low; C – Gold to dark amber; ABV – Normal toelevated)•
Bocks- Helles Bock (PB – Moderate; C – Gold to light amber; ABV –Elevated)- Doppelbock (PB – Low; C – Gold to brown; ABV – Elevated to high)ii. Ales•Wheat beers- Weissbier (PB – Low; C – Straw to gold; ABV – Normal)- Berliner Weisse (PB – Low; C – Straw; ABV – Lower)- Gose (PB – Low; C – Straw to light gold; ABV – Lower to normal)•
Rhine Valley ales
- Kölsch (PB – Moderate; C – Straw to light gold; ABV – Normal)d. United States
i. Pale lagers•
American Light Lager (PB – Low; C – Straw; ABV – Lower)ii. Pale ales•
American Wheat Beer (PB – Moderate; C – Straw to gold; ABV – Lower
to normal)© Copyright 2022, Cicerone® Certification ProgramFor more information, visit cicerone.org or email info@cicerone.org

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American Blonde Ale (PB – Moderate; C – Straw to gold; ABV – Lower
to normal)•
American Pale Ale (PB – Pronounced; C – Light gold to light amber;
ABV – Normal)•
American Amber Ale (PB – Pronounced; C – Light amber to dark amber;
ABV – Normal)iii. IPAs•
American IPA (PB – Assertive; C – Gold to amber; ABV – Normal toelevated)•
Double IPA (PB – Highly assertive; C – Gold to amber; ABV – High)•
Hazy IPA (PB – Pronounced; C – Straw to gold, often with significant
haze; ABV – Elevated to high)iv. Dark ales•
American Brown Ale (PB – Moderate; C – Dark amber to black; ABV –Normal)•American Porter (PB – Pronounced; C – Brown to black; ABV – Normal
to elevated)•
American Stout (PB – Assertive; C – Dark brown to black; ABV –Normal
to elevated)•
Imperial Stout (PB – Pronounced; C – Dark brown to black; ABV – Highto very high)v. Strong ales•
American Barleywine (PB – Pronounced; C – Light amber to dark amber;
ABV – High to very high)e. Other regions
i. International•
International Pale Lager (PB – Moderate; C – Straw to gold; ABV –Normal)•III. Beer Flavour and Evaluation
A. Taste and flavour
1. How we perceive flavour
a. Aromab. Tastei. Established
•
Sweet
•
Salty
•
Sour
•
Bitter•Umami
ii. Emerging•
Fatc. Mouthfeel
i. Bodyii. Carbonation
2. Beer evaluation© Copyright 2022, Cicerone® Certification ProgramFor more information, visit cicerone.org or email info@cicerone.org

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a. Temperature
i. Beer reveals more flavour as its temperature increases and should be served
between 3 and 13 °C (38–55 °F) depending upon its styleb. Components of evaluation
i. Appearance
ii. Aromaiii. Taste
iv. Mouthfeel
v. Finish/Aftertastec. Key evaluation techniques
i. Aroma techniques•
Distant Sniff: Swirl beer while holding glass 15–20 cm (6–8 in) awayfrom nose and take one to two short sniffs•
Drive-by Sniff: Swirl beer; slowly pass glass across your face, underneathyour nose; take a few short sniffs as the glass passes by•
Short Sniff: Swirl beer; bring glass to nose and take one to two short sniffs•
Long Sniff: Swirl beer; bring glass to nose and take one long sniff•
Covered Sniff: Cover glass with hand; swirl beer for 3 to 5 seconds; bringglass to nose, remove hand, and sniff
ii. Use a consistent background to assess the colour and clarity of the beeriii. Beer should reach all parts of the tongue during tastingiv. Flavour perception continues after swallowing
B. Identify normal flavours of beer and their source
1. Malt and grain flavours
a. Pale beer: Uncooked flour, bread doughb. Golden beer: White bread, wheat bread, water cracker
c. Light amber beer: Bread crust, biscuit, graham cracker
d. Amber beer: Toast, caramel, pie cruste. Brown beer: Nutty, toffee, chocolate, dark/dried fruit
f. Black beer: Roast, burnt, coffee
2. Hop flavours
a. Bitterness, flavour, and aroma effects
b. Traditional regional hop traits
i. American: Piney, citrus, resiny, tropical fruit, catty, onion/garlic
ii. English: Earthy, herbal, woodsy
iii. German/Czech: Floral, perfumy, peppery, minty
3. Fermentation flavours
a. Ale versus lager flavours (See Ingredients section IV.A.3.a)b. Weizen yeast flavour
c. Other yeast and bacteria can contribute to beer flavour
C. Off-flavour knowledge
1. Oxidation
a. Diminished hop flavour and aroma
b. Malt shift towards honey, caramel, toffee, etc.
c. Papery/wet cardboard
d. Waxy/lipstick© Copyright 2022, Cicerone® Certification ProgramFor more information, visit cicerone.org or email info@cicerone.org

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Certified Beer Server Syllabus – Page 14

2. Lightstruck/skunky
3. Dirty draught lines
a. Buttery
b. SourIV. Beer Ingredients and Brewing Processes
A. Ingredients
1. Grains
a. Malt
i. Malt is produced by sprouting and drying cereal grains such as barley or
wheat
ii. Different shades and flavours of malt are produced by variations in kilningb. Unmalted grains such as corn or rice are sometimes used in beermaking
2. Hopsa. Hop character in beeri. Depending on use, hops can contribute bitterness, flavour, and/or aroma
ii. Aroma and flavour vary with variety
b. Basic anatomy of hop plant and conec. Major growing regions
i. Germany
ii. Czech Republiciii. Britain
iv. United States
v. Australia
vi. New Zealand
3. Yeasta. Taxonomy
i. Ale yeast•
Saccharomyces cerevisiae•
Generally produce esters in levels which give fruity flavours to finished
beers•
Some strains possess a certain gene which results in production ofphenolic flavours such as clove, nutmeg, white pepper
ii. Lager yeast•
Saccharomyces pastorianus also known as Saccharomyces carlsbergensis•
Generally do not produce esters or phenols in appreciable quantities,
resulting in a focus on malt and hop characterb. Other yeast and bacteria can contribute to beer flavour
4. Watera. Water makes up 90+% of the weight of beerb. All water contains traces of minerals
i. Many are essential to beer production
ii. Several have desirable flavour impacts
iii. Some have undesirable flavour impacts
c. Modern brewers adjust water chemistry to fit the requirements of the beer theybrew
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V. Pairing Beer with Food
No single model perfectly explains all the dynamics of beer and food pairing. Candidates atthis level should understand that beer and food work well together, but do not need to possess
knowledge of specific beer and food interactions.

© Copyright 2022, Cicerone® Certification ProgramFor more information, visit cicerone.org or email info@cicerone.org