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How to Become a Certified Cicerone

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[Photograph: Dustin Hall]

BEER!

We love it. And you’ve voted. See which is the best American beer city.

Not very long ago in America, beer was generally unexciting and bland. Beer was beer. Movies and TV programs would show someone walking into a bar, saying “Give me a beer,” and actually getting served. It’s not like people in the ‘70s and ‘80s were ordering “a wine” or “one liquor.” What Prohibition started—the decline of independent brewers—rapid post–World War II industrialization and consolidation nearly finished. By 1978, there were only 89 breweries in America. With a dwindling number of producers competing to make the most cost-effective light lager, the American brewing industry just wasn’t super interesting.

But these days, as you’ve surely noticed, the number of independent producers is booming, supermarket shelves boast a tremendous variety of styles, and beer is getting the respect it deserves. People are passionate about beer in a way Uncle Todd drinking Stroh’s in the backyard out of a koozie never was—many more beer drinkers nowadays study the styles and keep tasting notes, obsessively track new brewery openings, teach themselves to home-brew, and stand in massive lines for special releases. And with that surge in mainstream popularity have come ways for people both inside and outside the brewing industry to collect, expand, and prove their knowledge on beer. As an outgrowth of that, some companies have come along to offer certification and training to gauge whether someone knows what they’re talking about when they talk about what’s in your glass.

That certification works in favor of brewers and distributors—they can gauge a job candidate’s general level of knowledge without having to test them, train employees without having to write up or administer an in-house program, or use employee certification as an indicator of passion and knowledge. But are the concepts studied in these programs relevant to everyday drinkers, aside from conferring a greater chance of finding good beer at the bar? I decided to find out.

Going for Certification

[Photograph: Rich Orris]

My quest began where I assume most other people’s does—Monday-night curling on a lethally cold January evening in Chicago in 2017. I curl (it’s like bowling but more precise, or shuffleboard but slippery) in a league made up of teams sponsored by breweries, beer bars, and other beer-adjacent concerns; I hit the ice for Lo Rez Brewing, a newer South Side brewery owned by friends of mine. One of the other teams was made up of employees from the Cicerone Certification Program, which has certified beer-service knowledge at different levels since 2007.

At the time, I appreciated that mission, and drank my fair share of beer, but I also couldn’t have told you the difference between an IPA, an APA, and an amber ale. I knew I loved roasty, coffee-like stouts and strong, figgy Belgian abbey ales. But the nuances—why I liked the refreshing bitterness of the IPA from the brewery down the street, yet found the acclaimed barley wine from Colorado kinda caustic; the recipe differences between beer styles; most of the actual brewing process—totally escaped me.

I wasn’t looking forward to memorizing hundreds of data points about various beer styles, which I knew was part of getting certified. But the Cicerone employees were encouraging, and I accepted their invitation to the Road to Cicerone Bootcamp®—a weeklong course of hands-on instruction designed to give those serious about certification a big push toward passing the three-plus-hour test.* And, since I’d be spending a week of class time on the subject, it only made sense to think about taking the certification exam as well.

* Full disclosure: I got to attend for free—a big deal, as the regular price is $1,995—but explicitly with zero expectation of media coverage.

Cicerone Certification Levels

The Cicerone Certification Program offers four levels of certification:

Certified Beer Server: A 30-minute, 60-question online test. Many breweries and beer-focused bars encourage or require this level for employees. Currently there are more than 100,000 Certified Beer Servers worldwide.

Certified Cicerone®: A three-plus-hour exam, including essays and tasting, with a pass rate of around one-third. There are 3,331 Certified Cicerones worldwide at the moment.

Advanced Cicerone™: The newest certification level, which culminates in an expansive two-day written, oral, and tasting exam. There are currently 88 Advanced Cicerones.

Master Cicerone®: The highest level of beer-knowledge certification that Cicerone offers, requiring two days of oral, written, and tasting challenges with over a dozen experts from around the industry. Only 16 people have achieved the title, including BrewDog cofounder James Watt and Patrick Rue of The Bruery.

Cicerone isn’t the only certification game in town. The Brewers Association and Beer Judge Certification Program keep beer styles codified, and the latter certifies judges for brewing competitions. Canadians interested in brewing and service can take the Prud’homme Beer Certification course, provided they’re able to travel to whichever university is holding classes. And the Master Brewers Association of the Americas offers a range of Beer Steward certificates for service professionals.

But I don’t brew, Cicerone is local (like, walk-there-from-my-house local), and from my perspective—years working as a writer in the very beer-adjacent food and restaurant world—it seemed to loom largest over the service-side certification landscape.

The test has a reputation as a tough one. Cicerone doesn’t track or share exact pass/fail numbers, but the pass rate is about 40%, which, for context, is a good deal lower than most states’ bar exam pass rates.

Boot Camp, but for Drinking

[Photograph: Liz Clayman]

So it happened that for one week in February 2017, I abandoned most of my worldly responsibilities to learn to drink better. And I wasn’t alone—17 other people had come from around the world, including China, New Zealand, and Panama, to take the class. Before we even set foot in the classroom, the program emailed us a fairly comprehensive list of readings to brush up on in preparation for the first day. We spent the week hearing from Moody Tongue brewmaster (and black truffle pilsner creator) Jared Rouben, Tasting Beer author Randy Mosher, Cicerone founder Ray Daniels, and others. Classroom lectures ran from 10 a.m. to about 6 p.m. every day, and two nights featured beer-pairing dinners afterward. Lectures covered topics ranging from draft theory (gas pressure, troubleshooting, proper cleaning) to tasting technique to brewing history. Beer-style tastings and comparisons were woven through the lecture units, with consideration for the time of day—no tastings first thing in the morning, no imperial stouts before noon. One thing to note is that the certification exam is not offered especially soon after the week of the class, because a) there’s a whole lot more to study independently, and b) they don’t want to create a perception that you’re paying to pass the exam.

I didn’t have the built-in advantage of most candidates, who are employed in the industry and thus are around beer and pick up firsthand knowledge of it all day. So I needed to figure out when I’d be ready, and set the date myself.

Plenty of people have gone through this process already (Serious Eats contributor Lucy Burningham even wrote a very cool book about it), so I asked around for a realistic timeline. The general response I got from people in the know was one to two years, but I chose a date around 11 months out, in November. It seemed like just about enough time to become confident in knowing the material.

With the class complete and the test slated, it was time to study.

The Certified Cicerone exam is structured as a three-hour written test (short-answer and essay), an hour consisting of three separate tasting-exam units, and a brief taped demonstration. The syllabus breaks the entirety of what you need to know into five distinct units, which I tackled individually.

Pouring Beer, Professionally

[Photograph: Liz Clayman]

The first major section of the exam addresses beer service. Draft systems, kegs, bottles, glassware, line cleaning—everything relevant to the operation of a beer-focused bar that gets the beer to the drinker in the best possible condition. I hadn’t worked at a bar a day in my life. I knew that Guinness gets nitrogen for the fancy bubbles, and that was about it.

And I’m sure it wasn’t just me. A lot of your passionate craft-beer advocates—the ones who stand in line for hours to get this double IPA or that barrel-aged stout—don’t home-brew, bartend, or work in beer stores. I needed to figure out, roughly:

How and why you clean draft-beer lines

Cleaning and replacement schedules for the rest of the equipment

How to fix a tap that isn’t pouring correctly

How different draft systems (long-draw, kegerator, jockey boxes, et cetera) operate

How to apply the right amount of pressure to a keg to get a good pour from the tap

What kind of gases, and in what mix, to apply to kegs

How heat, oxygen, light, and time affect beer

Fortunately, the Brewers Association puts this kind of information out for free. You can go download everything I needed to know, if you’re curious. After that, it’s just a matter of studying, and maybe persuading a friendly bar or taproom owner to let you have a little practical experience. I found that after just a few study sessions (and some hands-on work with a borrowed draft faucet), every component fit together naturally, and the whole system made intuitive sense. Like a Lego set designed by Tom Waits.

Even for experienced brewers, it can be a lot to learn. Kevin Lilly, cofounder of Lo Rez Brewing (and co-captain of my aforementioned curling squad), began as a home brewer and found that figuring out the service-side details was a vital prerequisite before opening a commercial brewery and taproom. He ended up pursuing Cicerone certification to smooth his transition to full-time commercial brewer.

“Both my cofounder and I got a lot out of the draft-system knowledge—maintenance, troubleshooting for foamy beer, and fixing issues as they come up,” Lilly says. “We took it from there, and by digging deeper into the science, we were able to build our own draft system.”

[Photograph: Vicky Wasik]

The other half of service is customer-facing. What glassware matches up with certain beers (Belgian-style beers need more room for a tall head, while high-ABV beers should get smaller glasses); how to tell if a glass is clean enough for beer (basically, no bubbles clinging to the side); and how to manage inventory to ensure the beer in a customer’s glass is at its peak (serve it as fresh as possible, and rotate your stock frequently).

The kinda sad thing is that once you figure out how things work, you also start noticing when they’re off. The next thing you know, you’re realizing that the tap at your favorite bar, the one with worn-out chrome plating and exposed brass, is giving your beer a metallic aftertaste. You can’t un-learn things. But hey—that’s what cans and bottles are for.

I took a go at the first of several practice tests and failed. Not by a ton, but I was also self-grading pretty leniently.

In addition to storing away all this geeky beer knowledge, I learned something else around this time, with far greater personal consequences: My wife and I were expecting our second child in August. I remembered what having a newborn was like, so the idea of taking the test in November was out, as was September. So suddenly “I’ll have most of the year to prepare” turned into taking the test on July 12.

Let’s Learn 71 Different Kinds of Beer!

[Photograph: Vicky Wasik]

To call yourself a Cicerone, you need to be familiar with 71 unique styles of beer, and you have to learn the following for each one:

Color range, expressed in the Standard Reference Method, a color-associated number from 1 to 40 that measures how much light passes through the beer

Alcohol range, expressed in alcohol by volume (ABV)

The amount of dissolved isohumulone (an iso-alpha acid found in hops), expressed in International Bitterness Units (IBU)

The ratio of Original Gravity (which measures the amount of dissolved sugars in the wort prior to fermentation) to Final Gravity (the same measurement, afterward). This dictates much of the result, including alcohol content, mouthfeel, and how dry or sweet a beer tastes.

Flavor descriptors—does the beer have bready, nutty, or biscuit-y malt notes? Are the hops herbaceous, citrusy, or fruity? Is the beer effervescent and highly carbonated, or thick on the palate?

The styles aren’t set in stone, or even decided on by Cicerone. They use the BJCP style guidelines, which are updated every five years to reflect trends in brewing. So I used flash cards—lots and lots of flash cards. When I got sick of that, I used an app on my phone. It was a flash card app, but it seemed new and exciting at the time.

Looking at beer just by the numbers isn’t fun or productive, and as I progressed, I realized that you don’t have to murder yourself memorizing figures if you know how different styles relate to each other. Kolsch looks and tastes a lot like the traditional light German lagers but is made with an ale yeast; the hoppier character of American wheat beer is the result of American brewers trying to make Weissbier before recipes were widely available; and the English bitters are mostly distinguished from one another by their alcohol levels.

[Photograph: Vicky Wasik]

When you’re learning about the styles, you usually get a history lesson along with the numbers. You learn how the town of Plzen in the Czech Republic changed the entire concept of what people thought of as beer with the pilsner—setting the first example of the crisp, clear, and golden-colored brew that drinkers worldwide think of as the default form of beer. Or how London’s porters and stouts were the first mass-produced beers, and how their business practices paved the way for the beer world of today. Or, famously, how a few lines from a tax law in Germany in 1516 (the Reinheitsgebot), dictating that beer must be made with only water, barley, and hops, continue to loom large over how the world treats beer.

And, most importantly, you have to, you know, drink the stuff to really get an idea of what sets different varieties apart. Between January and July, I tried a staggering 219 beers, give or take a couple—everything from a plastic cup of Old Style at Wrigley Field (okay, maybe several) to a foraged-ingredient sahti at a tiny brewery in a town of 629 people. And I took a ton of notes along the way, adding as much evocative language as I could so I’d be able to call up the memory months after the fact. For instance:

“Scalded milk, Tootsie Roll” (milk stout)

“It’s like an old person made an Airhead from figs. A little cherry and currant, thin body.” (A Flanders red ale. Belgian beer is great for memorable flavors.)

“Dirt. Rotten mud. Old garbage. Dear god, what happened?” (Bière de garde. Turns out the yeast had autolyzed—become strained and basically eaten itself—which can create a lot of strong, unpleasant flavors.)

“Acrid. Maple syrup. Black pepper in old coffee. Smoke smoke smoke.” (This was for a rauchbier I actually quite liked.)

To pass the exam, you also need to be able to tell styles apart just by taste. They showed us a bit of this in the class, during which I failed to tell a German pilsner from a kolsch all three times it came up. So I bought a bunch of pils and a bunch of kolsch, and considered it all study material.

In late May, it was time for practice test number two. I either passed or failed by a couple points. (I got a few too many wrong on the short-answer portion, and it’s kind of hard to grade your own essays.) Also, I still couldn’t tell a pils from a kolsch.

Learning How to Make Beer by Making Beer

[Photograph: Liz Clayman]

While the BJCP exam maintains a far more in-depth and intense focus on the brewing process, the Cicerone exam also asks a fair bit of test takers about how to make beer. This is generally where the home brewers excel and the beer-distributor employees tend to fall short. Hands-on experience really makes the knowledge click.

Through some of that hands-on work, and lots of reading, I ran through the following:

Beer ingredients and how variations affect the beer

How yeast strains contribute to a beer’s character

Non-core stuff that gets added to beer (known as adjuncts, including oats, rye, and corn) and what they do

How different brewing processes dictate the result in your glass

The equipment that’s used in brewing and what each item does in sequence

Really, the way to drive everything home is to brew at least one batch. There are a couple different kits available online that let you produce a gallon of beer at a time for around 50 bucks. And, while your scale will be different from that of, say, Lagunitas, home brewing and commercial brewing are essentially the same process, according to Lilly.

“If you’re all-grain [using malt, rather than malt extract] home-brewing, I’d say you’re probably learning 95% of how the commercial brewing process works. The underpinnings are all there: the knowledge of why I’m doing what I’m doing, why I’m choosing a certain mash temp, what kind of hops are added and at what time,” he says. “The biggest difference between home brewing and commercial brewing is the scaling, and even pros moving to new systems have to deal with that issue.”

At yet another practice test, in June, I finally did well enough—91%, give or take—that I felt pretty sure I was making good progress. I’d started confidently pointing out kolsches and pilsners like a dramatic courtroom prosecutor. Sometimes, I was even right.

Learning to Taste

[Photograph: Vicky Wasik]

Learning a higher level of beer tasting was both really cool and somewhat intimidating. I’m guilty as anyone of rolling my eyes at someone nose-deep in a glass of beer or wine, talking about “notes of chicory” and “a hint of citrus fruit.” It’s easy to scoff at—it sounds kind of pretentious or kind of impossible, depending on your attitude. But I needed to figure it out.

First lesson: There’s a reason no one feels super confident discerning individual flavors in food or drink at first—it’s a learned skill. I’m not a mouth scientist, but one thing I did learn is that human beings’ sense of taste operates on a Will Kill Me/Won’t Kill Me binary. Our hunter-gatherer ancestors didn’t concern themselves as much with hints of dark fruit and sherry.

So what you end up doing to learn to taste is building new memory associations and flavor descriptions. Taste, blurt something out, repeat. Literally, just blurting out whatever dumbass thing comes to your mind is the best way to start to create flavor associations, at least from what I remember from Randy Mosher’s classroom lecture. Eventually, you’ll get more confident, and it will come more naturally. I started finding new flavors in my morning coffee within a couple months, which is something I’d never cared to do.

The only wrong-wrong thing to do is get tentative about being wrong, and shut down. This is another place where a lot of people quit, because it can be hard to put yourself out there and think you might be wrong.

Writing this piece was a big help in mastering the off-flavors part—identifying the flavor characteristics of compounds like dimethyl sulfide, diacetyl, acetaldehyde, trans-2-nonenol, 3MBT, and acetic acid that indicate a problem with the beer. I also ended up taking a separate off-flavor class through Cicerone. Another option is off-flavor spikes for your beer, which you can find here and here, though, cost-wise, it’s a lot easier if you can split it with a few other people who are also trying to master the yuck. You’re paying to get the unfiltered versions of these flavors, but chances are you’ll encounter them in the wild eventually.

“The off flavors we test on are definitely the most common that you’ll run into at a bar,” Shana Solarte, who teaches Cicerone’s off-flavor-specific courses, says. “I hear all the time where someone runs into a stale, papery beer. It’s really important for us to use a set of flavors that are realistic. You’re learning to taste beer to assess whether it’s in good shape.”

Right before the exam, my wife helped me spike beers and blind-taste them. And she tried really hard not to laugh at my grave, “This is me swirling and noting the bouquet of some skunked Amstel Light” face. She also helped me in one final round of Pilsner or Kolsch: Seriously, Enough Already With This.

Food and Beer Pairing: Possibly Black Magic

[Photograph: Brendan Daly and Dayna Crozier]

Once you start to pull out individual flavors in beer, you need to turn your brain to pairing with food. While pairing is tricky, complex, and frustrating (many people’s opinions on the matter, both online and among friends and loud acquaintances, begin and end with yelling “BULLSH*T!” through cupped hands), the right pairing can really make both the food and the beer sing. Certain malting and mashing processes in beer production create reactions in the malt (including every Serious Eats reader’s favorite, the Maillard reaction) that mirror ones you find in food.

The easiest approach was to start small. Grilled sausage with a beer that features roasted malt. A light citrus-dressed salad with a fragrant, bitter IPA to balance the sweetness. A dark chocolate cake paired with a raspberry kriek reminds diners of classic desserts. Then, figure out a few things that don’t work—poached shrimp with an imperial stout washes out all the briny seafood flavor; spicy beef curry with a double IPA creates an irritating amplification of the heat on your scorched palate. Add to that my experience trying to pair a Scottish wee heavy with sautéed hen-of-the-woods mushrooms—two relatively earthy things that kind of tasted like mud when layered on top of each other.

What works for some people won’t work for others, but generally, there’s stuff that works well enough to be standard (brown ale and cheddar cheese), stuff that doesn’t work at all (mint and dark beer produces a certain toothpaste quality), and stuff in the middle, a space where you can refine pairings by degrees and find new and interesting combinations. It’s not the biggest focus of the exam, but it’s also important to view beer flavors and traits outside of a beer-only bubble. We’ve published a fair amount on beer pairing, because it’s one of those realms where you can always find new and surprising things to elevate the dining experience.

[Photograph: Mike Reis]

Time to Take a Big Dang Beer Test

Eventually, after a few months of flash cards on the train ride to work, beer books during lunch, and YouTube videos on draft systems at night, it was time to quit studying and take the test. I didn’t drink the night before—standard test prep, but a little funnier considering the subject matter.

To pass, and earn the title of Certified Cicerone, candidates need to score at least an 80% on the overall test, and at least a 70% on the tasting exam, no matter what the overall score is. Both written and tasting exams can be retaken separately.

Our phones were sealed in envelopes, our names replaced with numbers to ensure grading impartiality, and test packets were distributed.

There were dozens upon dozens of short-answer questions, covering everything from the areas I’d studied, sometimes in extreme detail. What kind of beer fits these descriptors? What color should this beer be? When should you add yeast to the fermenter during the brewing process, and why?

Then there were three essay questions—one covering a retail service setup, one covering the attributes and history of a specific beer style, and one on the flavor results of a certain element of the brewing process.

Once I’d answered everything and turned in my test, I went off for my short recorded demonstration. I was filmed from the neck down (about as anonymous as they can get), detailing the parts, function, and cleaning method of a specific piece of the draft system. Luckily, this was a piece I’d carried around in my bag since February, taking it apart and putting it back together, Full Metal Jacket–style, until I knew it inside and out.

If I’m being slightly vague about the exam where you’d want more detail, this is where I point out that exam takers sign a nondisclosure form that states they won’t reveal the test questions to others.

A lot of people used every second of the three hours. I finished the written exam around two hours in, and, since my phone was sealed in an envelope and my scratch paper was turned in with the test, the remainder of the time was a solid 70 minutes of staring at the wall and disassembling and reassembling my pen.

Eventually, time was called, and we got a short break before the tasting exam. One guy whispered something to the effect of “I can’t…” to the proctor and left, never to return. Either he’d already passed the tasting exam, or I was witness to a fairly calm and polite test freakout. I hoped it was the first one.

[Photograph: Vicky Wasik]

The tasting portion of the exam stands on its own—as I mentioned, you can retake the tasting alone, and a decent number of people end up having to. There are three distinct components:

Identifying off flavors in a low-key light beer

Style discrimination, in which you’re asked to identify which of two similar styles a given beer is (e.g., “Is this beer a milk stout or an Irish stout?”)

A service portion, which puts you in the scenario of a bar manager tasting beer a customer has sent back. Is it okay to serve, or has it gone off? And if it has, how?

While we waited, the staff poured sample after sample of beer for the tasting portion—12 per person, covering a large table in the front of the room. The anticipation was intense, with only these beers standing between us and the end of the test.

The off-flavor section went well—I’d practiced with spiked samples the night before, and managed to peg all of them pretty quickly. The next section in the exam was the style discrimination. It was time! Pilsner versus kolsch. Kolsch v. pils. KvP! I’d spent months preparing for this. I was going to completely knock it out of the…

…aaaand, it wasn’t on the exam. The guy next to me wondered why I was laughing. But if any of you ever have a bunch of unlabeled kolsch and pilsner that needs sorting, I’m your man—this is permanently burned into my brain.

Style discrimination is a great example of the necessity of trusting your first instinct when you’re tasting. You learn a lot about different beers while you’re studying, but if you spend too much time trying to call that information back and bring it to what’s in front of you, things go sideways. You can convince yourself that your initial decision was wrong, and your mind will walk you all the way back to the wrong decision. It happened to me when I decided that yes, I was totally getting notes of dark fruit and plum, along with a candi-sugar dryness, in the Belgian dubbel that was in front of me. Except it wasn’t a dubbel at all; it was the other option, which was what I’d thought in the first place, and my idiot brain cost me points. But you never forget hard-won wisdom like this: Don’t overthink a beer, and never go in against a Sicilian when death is on the line.

The final tasting-exam section is easily the most nerve-wracking, because your list of possible responses encompasses basically everything you’ve studied. You’re given four beers, along with their names, styles, and how they were served (i.e., draft or bottle/can). If the beer is bad, you have to detail why, and how it likely happened.

I was fairly confident on my answers for three of the four in this section and encountered a bad beer in need of an explanation for the fourth. It was a darker, malt-focused British ale, which made it trickier to peg the issue, since I’d studied these off flavors in lighter beers, where flaws really jump out. I thought it had a little diacetyl, but it was actually lightstruck. Half credit, maybe?

While getting your overall results takes weeks, the tasting answers are all revealed right after the test when you discuss the beers. These beers are also blind-tasted by a staff member to ensure that everything tasted was as good or as bad as it should have been. It’s sort of a call-and-response discussion (“Okay, who answered double IPA on this?”), so tentative hands went up with every question. And, wouldn’t you know it, a surprising number of people talked themselves into tasting flaws in the un-spiked beers. Tasting is hard, and will wreck your brain given half a chance.

The Waiting Game

[Photograph: Vicky Wasik]

With all the beer-learning done (hopefully), I went for a beer after the exam. Luckily, there’s a brewery right across the railroad tracks. Someone else in the test session, a lab tech at the Goose Island brewery, had the same idea. She and I agreed that it was nice to taste a beer without thinking too hard about it after months of focusing on this one test.

From that moment until I got the email with my exam results, I managed to convince myself that I’d passed, that I’d failed, that I’d passed with flying colors, and that I’d failed spectacularly. It’s easy to talk yourself in and out, especially as a lot of industry pros with deep knowledge and experience have needed more than one try to pass.

“We’ve had professional brewers who know everything about brewing and off flavors take the exam and totally nail those sections, but fail overall because they don’t have adequate style knowledge and know very little about proper beer service,” Cicerone founder Ray Daniels says. “Likewise, an expert in draft systems and beer styles could totally kill those sections, but not pass due to lack of brewing knowledge and lack of tasting skills. These individuals might well know more, overall, about beer than someone who does pass the exam, but the scores won’t reflect that. So, we don’t put a lot of stock in ‘the highest score’ or in comparing scores too closely.”

After about five weeks and change, while holding my one-day-old kid in the hospital, I got my results. I passed! Here’s how things broke down for me:

Overall: 89%

Tasting: 86%

Keeping and Serving Beer: 94%

Beer Styles: 85%

Beer Flavor and Evaluation: 90%

Ingredients and Processes: 92%

Food and Beer Pairing: 84%

After all that, I was finally able to confirm that you can definitely go from “Yeah, beer’s good” to “It all started with Josef Groll in 1842…” in about six months. You might have to make it your hobby—I didn’t read a non-beer book from January until July last year—and, as with any test prep, you’re going to have to cram your brain with some stuff you find less than interesting. But eventually, it makes sense, you start to ask better questions, and you look at beer differently from how you did before. Most important, the process should make beer more fun for you.

[Photograph: Brendan Daly and Dayna Crozier]

The knock on certification programs in general (and Cicerone specifically, on some message boards) is that they reduce something that people feel organic love for to a set of right and wrong answers. But that’s like saying maps take the fun out of travel: Once you know what to look for, you see the little peaks and valleys and offshoots that build the rich landscape of beer. People who want to learn more about beer and test themselves don’t tend to end up liking beer less. Months later, I’m relieved to report that I still love a cold Guinness, even though I know that fairy dust and ancient brewer magic probably don’t make a pint served in Dublin any better. And, even better, I’m finding new things to enjoy in the beers I’d thought I already knew, and giving ones I’d thought I hated a second chance.

If you’re interested in learning more about beer, or even getting certified, my advice is to go for it if the time, money (the Certified Beer Server exam costs $69 to take, while the Certified Cicerone exam is $395), and work involved make sense for your own goals. You don’t have to take a fancy weeklong course like I did—most people who take the exams don’t—and you can find a syllabus for each level of certification on Cicerone’s website. If you prefer to do your cramming in the company of others, scout around online for an in-person study group in your area.

The eventual certificate (and yes, it is a handsome certificate) is about 1% as important as the things you learn and the people you meet in pursuit of it. Turns out that brewers, bottle-shop owners, and bartenders, at least the good ones, love to talk and share what they’re passionate about. So get out there and try something new. If I can do it, you definitely can.

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jmuo-blog · 6 years

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New Post has been published on https://jmuo.com/how-to-become-a-certified-cicerone/

How to Become a Certified Cicerone

amzn_assoc_placement = "adunit0"; amzn_assoc_tracking_id = "fresh17-20"; amzn_assoc_ad_mode = "search"; amzn_assoc_ad_type = "smart"; amzn_assoc_marketplace = "amazon"; amzn_assoc_region = "US"; amzn_assoc_title = "Shop Related Products"; amzn_assoc_default_search_phrase = "cooking"; amzn_assoc_default_category = "Kitchen"; amzn_assoc_linkid = "51fe4d035c7af8dc5928e6f5e5b79c4e"; amzn_assoc_default_browse_node = "284507"; amzn_assoc_rows = "4"; amzn_assoc_design = "text_links";

[Photograph: Dustin Hall]

BEER!

We love it. And you’ve voted. See which is the best American beer city.

Going for Certification

[Photograph: Rich Orris]

* Full disclosure: I got to attend for free—a big deal, as the regular price is $1,995—but explicitly with zero expectation of media coverage.

Cicerone Certification Levels

The Cicerone Certification Program offers four levels of certification:

Certified Cicerone®: A three-plus-hour exam, including essays and tasting, with a pass rate of around one-third. There are 3,331 Certified Cicerones worldwide at the moment.

Advanced Cicerone™: The newest certification level, which culminates in an expansive two-day written, oral, and tasting exam. There are currently 88 Advanced Cicerones.

Boot Camp, but for Drinking

[Photograph: Liz Clayman]

With the class complete and the test slated, it was time to study.

Pouring Beer, Professionally

[Photograph: Liz Clayman]

How and why you clean draft-beer lines

Cleaning and replacement schedules for the rest of the equipment

How to fix a tap that isn’t pouring correctly

How different draft systems (long-draw, kegerator, jockey boxes, et cetera) operate

How to apply the right amount of pressure to a keg to get a good pour from the tap

What kind of gases, and in what mix, to apply to kegs

How heat, oxygen, light, and time affect beer

[Photograph: Vicky Wasik]

I took a go at the first of several practice tests and failed. Not by a ton, but I was also self-grading pretty leniently.

Let’s Learn 71 Different Kinds of Beer!

[Photograph: Vicky Wasik]

To call yourself a Cicerone, you need to be familiar with 71 unique styles of beer, and you have to learn the following for each one:

Color range, expressed in the Standard Reference Method, a color-associated number from 1 to 40 that measures how much light passes through the beer

Alcohol range, expressed in alcohol by volume (ABV)

The amount of dissolved isohumulone (an iso-alpha acid found in hops), expressed in International Bitterness Units (IBU)

Flavor descriptors—does the beer have bready, nutty, or biscuit-y malt notes? Are the hops herbaceous, citrusy, or fruity? Is the beer effervescent and highly carbonated, or thick on the palate?

[Photograph: Vicky Wasik]

“Scalded milk, Tootsie Roll” (milk stout)

“It’s like an old person made an Airhead from figs. A little cherry and currant, thin body.” (A Flanders red ale. Belgian beer is great for memorable flavors.)

“Acrid. Maple syrup. Black pepper in old coffee. Smoke smoke smoke.” (This was for a rauchbier I actually quite liked.)

Learning How to Make Beer by Making Beer

[Photograph: Liz Clayman]

Through some of that hands-on work, and lots of reading, I ran through the following:

Beer ingredients and how variations affect the beer

How yeast strains contribute to a beer’s character

Non-core stuff that gets added to beer (known as adjuncts, including oats, rye, and corn) and what they do

How different brewing processes dictate the result in your glass

The equipment that’s used in brewing and what each item does in sequence

Learning to Taste

[Photograph: Vicky Wasik]

Food and Beer Pairing: Possibly Black Magic

[Photograph: Brendan Daly and Dayna Crozier]

[Photograph: Mike Reis]

Time to Take a Big Dang Beer Test

Our phones were sealed in envelopes, our names replaced with numbers to ensure grading impartiality, and test packets were distributed.

[Photograph: Vicky Wasik]

The tasting portion of the exam stands on its own—as I mentioned, you can retake the tasting alone, and a decent number of people end up having to. There are three distinct components:

Identifying off flavors in a low-key light beer

Style discrimination, in which you’re asked to identify which of two similar styles a given beer is (e.g., “Is this beer a milk stout or an Irish stout?”)

A service portion, which puts you in the scenario of a bar manager tasting beer a customer has sent back. Is it okay to serve, or has it gone off? And if it has, how?

The Waiting Game

[Photograph: Vicky Wasik]

After about five weeks and change, while holding my one-day-old kid in the hospital, I got my results. I passed! Here’s how things broke down for me:

Overall: 89%

Tasting: 86%

Keeping and Serving Beer: 94%

Beer Styles: 85%

Beer Flavor and Evaluation: 90%

Ingredients and Processes: 92%

Food and Beer Pairing: 84%

[Photograph: Brendan Daly and Dayna Crozier]

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chaoticpatrolmoon-blog · 6 years

Text

ETH 301 Full Course-Latest 2018 January

IF You want to Purchase This And Any Other Then:-

Question

Module 1 discussion

Ethics and Emotions in Business

The discussion board for this course will cover some fundamental ethical principles that are commonly discussed in ethics courses. You will be asked to apply these concepts to a business setting after reviewing an interactive learning tutorial and/or listening to the same materials discussed in an audio format.

In this module I would like you to consider the relationship between ethics and feelings as discussed in the tutorial and podcast materials provided on the background readings page. After reviewing these materials, identify an ethical issue that you encountered in a business setting and discuss this in terms of how the scenario impacted you emotionally and how it might be considered from the position of intuitionism (or based on other concepts presented in the tutorial).

In each discussion forum, students are expected to respond to the prompt by providing an informed, rigorous, and professional post. The initial post should be at least 150 or more words. In addition, students are required to respond at least 2 times to their classmates’ posts in a similarly informed, rigorous, and professional manner. Peer replies should be at least 100 or more words in order to qualify as substantive. Refer to the discussion rubric for more details.

Module 2 discussion

Utilitarian Theory

In this module we will be discussing the concept of utilitarianism. After reviewing the presentation from Pearson Learning Solutions and/or the podcast in the background materials, consider an ethical issue that occurred in a business setting that might be examined using utilitarian ethical principles and assess the situation from a utilitarian perspective. Comment on the usefulness and some of the problems with this approach in relation to evaluating situations from an ethical position.

Module 3 discussion

Freewill and Determinism

After reviewing the Pearson Learning materials in the background page of this module, respond to the following:

Viktor Frankl (1905–1995) once said: "Everything can be taken from a man but one thing; the last of the human freedoms—to choose one's attitude in any given set of circumstances, to choose one's own way." Dr. Viktor Frankl was a Jewish Austrian neurologist and psychologist who survived the concentration camps during World War II.Frankl had his opinion on human freedom. Respond to the following questions:

Explain whether you agree with Frankl's opinion that it is important for a person to have the freedom to choose one's attitude in a given set of circumstances and to choose one's own way.

Describe a personal example in a business setting that supports your explanation. For instance, you might want to discuss how people deal with edicts from on high in a given organization vs. situations where employees have a voice in the decision making process.

To what extent you believe that freedom or the right to choose is important from an ethical perspective and how does this choice impact business success?

Module 4 discussion

Social Contract Theory

After reviewing the tutorial and/or podcast in the background section, discuss social contract theory and apply social contract theory to a business situation you are familiar with. To what extent does SCT help to explain differences in ethics and ethical perspectives in a culturally diverse setting?

What is the efficacy of SCT in describing issues related to business ethics?

Module 4 reflective discussion

Business Ethics

In this course you have been exposed to a number of issues that involve ethical consideration. Please take some time to reflect some of the issues you have been asked to contemplate over the past four modules. How will you apply these concepts to your life/job in the future?

Module 1 - Case

THE HISTORY OF BUSINESS ETHICS AND STAKEHOLDER THEORY IN AMERICA

Assignment Overview

The first part of your reading in Daniel Terris’ book will include an overview of Lockheed Martin’s organization and will lay out the research plan that Terris used to obtain information necessary for his work. This will be followed by a general overview of the evolution of business ethics in America.

Case Assignment

Based on your readings, describe what you consider to be the responsibility of top leadership in a large organization with respect to reaching a balance between profits and stakeholder concerns. Please support your position by giving some examples from the text or from other sources where CEOs did a good or poor job of finding this balance.

Terris discusses the history of business ethics in America since the late 1800s with respect to anti-competitive practices, seeking unfair advantage through immoral arrangements with suppliers and public officials, failing to adhere to laws and regulations, and lack of transparency. Discuss to what extent you believe things to be better or worse in the present day for businesses in general.

Describe welfare capitalism and its role as a forerunner of the contemporary business ethics movement.

On page 41, Terris discusses the ideas of Howard Bowen regarding the evolution of social responsibility of businesses. To what extent do you think his predictions held true since 1953?

Assignment Expectations

APA Points:

According to the Publication Manual of the American Psychological Association, there are three reasons why we need to use proper citations and references.

They are:

“To ensure the accuracy of scientific knowledge” (p.11). – How do we know if what you are reading is really the truth? We can look at the citation and the reference and do further research to make sure what you are reading and what you are basing your research on is correct.

“To protect the rights and welfare of research participants” (p.11). – People deserve to get credit for their work.When you earn a degree and go on to do research, you will want credit for the work you have published.

“To protect intellectual property rights” (p.11). – When we refer to inventions, we should give credit to the person who invented the item, trademarked the item, or developed a design. This protects their work.

A reference system also allows the reader to use the in-text citation and reference page to find out how to do further research when they find a topic of interest. It can save a lot of time.

As educated students, we should know the APA Style rules and work to perfect them.

Below are three common mistakes that cost Trident Students. Reviewing these examples should help you improve your grade and also make future assignments easier.

APA Point 1: Where does the period go?

The use of a period. The period indicates the end of a sentence. However, if we put the period before the in-text citation, we are actually beginning the next sentence with the citation. Therefore, the period goes after the citation.

Another misuse of the period is putting it before the citation and another after the citation. This is not correct. The period goes after the in-text citation.

Example: Intercultural Communication is quite important in how we deal with individuals from different Countries and even from different neighborhoods of our cities (Pearson, 2015b). – Notice where the period is.

APA Point 2: Do we need to use Quotation Marks?

When using information word for word from someone else’s work, quotation marks are necessary. This example illustrates the use of quoted material at the end of the sentence, followed by a citation and reference. The reference will also include the page numbers.

Example: When we are writing a Negative Letter, there are numerous authors who recommend starting the letters with a buffer. Remember, “Openings for negative messages are often called Buffer Beginnings because they are designed to buffer the negative message that will follow” (Bowman, 2002, p. 1).

APA Point 3: Arranging entries on a reference list.

Once again as we dive into our Publication Manual of the American Psychological Association, we get guidance on how to arrange our references on the reference page. “Arrange entries in alphabetical order by the surname of the first author followed by initials of the author’s given name” (p. 181).

One may ask why. When there are two or three references, it does not make a great amount of difference. But with numerous references, it is much easier if we arrange the references by the author’s last name. Remember, one of the purposes of a reference page is to help readers find additional information. If there are 10 or more references listed in random order, it is difficult to find the appropriate reference. So let’s use the alphabetical ordering.

Go to any of the “Background Pages” in our Modules to see an example of a reference page.

Your paper should be double-spaced and in 12-point type size.

Your paper should have a separate cover page and a separate reference page containing the full citations corresponding to the in-text citations you choose to use in the body of your paper. So in addition to the 4- to 5-page body of your paper you will have a title page and a reference page. So overall, you will be submitting a 6- to 7-page document.

Use APA style, and proofread your paper.

Upload your paper by the end of the module.

Module 1 - SLP

THE HISTORY OF BUSINESS ETHICS AND STAKEHOLDER THEORY IN AMERICA

Business Ethics and Stakeholder Management

For your SLP this session you will be asked to review articles on business ethics from the Trident Online Library.You will review one or more articles each in Modules 1 through 4 dealing with different ethical concepts.

In this SLP we will be reviewing articles that cover the concept of stakeholder management. Stakeholders are important to consider in significant business related decisions. This is because organizational decisions – especially substantial decisions involving significant resource allocations/re-allocations – tend to impact various stakeholder groups as you will be reminded in your reading. These stakeholders may have the power to impact the organization’s success.

Assignment Instructions:

In this assignment you will be asked to apply stakeholder management theory to the following scenario:

A public corporation of 980 employees manufactures a popular brand of garments (mostly jeans) that are primarily made and sold in America nation-wide. It has a large contingent of employees in several small rural communities in the Eastern US and is the primary employer in all of those communities. Two if its 5 shops are unionized but the union and management have a good working relationship. The company has traditionally marketed its clothing line as “Made in the USA” and attracted a bit of a “cult like” following as a result, but an outside consulting firm has suggested that significantly greater profits are possible if a different strategy is employed. The corporation is subsequently considering whether to off-shore its manufacturing facilities to a poor nation to save money on labor. It would also discretely discontinue its “Made in the USA” marketing ads and hopefully ride the wave of its previous marketing campaigns for a while. It is estimated that total cost per unit of production will be decreased by one third which equates to tens of millions of dollars.

Please write a 3-page paper in which you respond to the following:

1. Provide a paragraph summarizing the concept of stakeholder management based on your readings.

2. How do you think the following stakeholder groups in the above scenario will be impacted?

Employees/unions

Communities

Stockholders

3. What would you recommend the employer described above should do?

SLP Assignment Expectations

Your 3 (or more) page paper should be double-spaced and in 12-point type.

Your paper should have a separate cover page and if you are using any in-text citations then a separate reference page.

Use APA style, and proofread your paper.

Upload your paper by the end of the module

Module 2 - Case

ETHICAL DECISION MAKING IN DIFFICULT SITUATIONS

Assignment Overview

Moving Toward an Ethical Workplace

As you can see from your reading for the case assignment Lockheed Martin has a very interesting history and this history has had an impact on where the company is today with respect to its existing ethics program.

Case Assignment

After reading Chapter 2 of the text, please write a 4-5 page essay that addresses the following:

Lockheed has an interesting history that seemed innocent enough up until around the 1950s. You'll note on p. 56 of Terris’ book that the company began to engage in some questionable sales strategies with other nations in an effort sell the F-104 Starfighter so as to recoup costs when their US sales strategy failed.

Describe some of the unorthodox strategies covered by Terris during this era that made Lockheed become "…a byword for the shady practices of American multi-national corporations, and a major impetus for new legislation...".

On the issue of overseas bribes, Terris asks the questions, "Who was hurt by the [overseas bribes to secure sales of aircraft]? The competitors, of course, but what was unethical about beating out the competition that was playing by the same rules?” (p.59). What do you think about a situation where underhanded and back door deals are the way the game is played if everybody is on the same playing field? That is to say, if everybody is playing by the same shady rules, is it unethical to compete?

In your reading you will note that defense contractors continued to find themselves in hot water well into the 1970s as a result of overpricing and additional charges of bribery. In the late 70s Lockheed established its first code of ethics and later the major defense contractors came to the table to level the playing field with the Defense Industry Initiative (DII), by agreeing on a set of ethical principles. This was an important turning point as was bringing Norman Augustine on board.

Why was the DII so important to the eventual success of Lockheed Martin’s ethics program?

Discuss Norman Augustine's and Dilbert's contribution in helping Lockheed Martin turn the corner with its ethics program.

Assignment Expectations

Your paper should be 4 to 5 pages, should be double-spaced and in 12-point type size.

Your paper should have a separate cover page and a separate reference page. Make sure you cite your sources.

Use APA style, and proofread your paper.

Upload your paper to by the end of the module.

Module 2 - SLP

ETHICAL DECISION MAKING IN DIFFICULT SITUATIONS

Ethical Decisions in the Workplace

After reading your background readings, please review the following scenario and address the questions at the end.

Jerry Stevens heads up an excavation crew for the municipal utilities district in a city in Nebraska. A sewer line needs to be replaced and it has been excavated with a back-hoe. The trench is 7 feet deep. The municipality's safety rules indicate that employees should not go into the trench without a trench box. This rule is to prevent employees from being buried if the trench walls collapse. People die every year from trench cave-ins.

The trench box won't arrive on site for another 6 hours and the city promised residents that the sewer would be fixed by the end of the day, which now seems impossible. The City Administrator called Jerry on his cell phone and indicated that it was imperative that the sewer be fixed as soon as conceivably possible because a City Council member is served by that sewer line and will raise a fuss if it’s not fixed by the promised time.

One of the more experienced workers states, "It's only going to take 30 minutes to dig under the pipe and loosen the fittings. We don't need the trench box. We used to do this all the time before we were required to use one of those darn things."

Jerry knows he's right. He used to do it himself before the rule was put in place. Also, the soil is clearly a cohesive soil and it's highly unlikely that it will collapse. And although there is an organizational policy to use a trench box for trenches deeper than 5 feet, the Occupational Safety and Health Administration (OSHA) does not have

Jurisdiction over municipalities in Nebraska because municipalities are political subdivisions of the State. The only entity regulating safety policies is the City's Safety Director and he took the day off.

In this scenario, to what extent do you think allowing the crew into the trench without a trench box would be pushing (or exceeding) the limit?

Discuss any ethical grey areas in this scenario?

What in your mind is the right thing to do?

What is the value of having an ethics program (and related programs like safety programs) and what are the responsibilities of front line leaders/supervisors and the workers when they face dilemmas such as the one described?

SLP Assignment Expectations

Please take some time to review the materials and take a position on the issue. Write a 2- to 3-page assessment of the authors’ claims, and your assessment of what might be done in a place of business to prevent the "moral amnesia" phenomenon from taking a foothold in a place of business.

Your paper should be double-spaced and in 12-point type size.

Your paper should have a separate cover page and a separate reference page. Make sure you cite your sources.

Use APA style, and proofread your paper.

Upload your paper by the end of the module.

Module 3 - Case

BUILDING AN ETHICS-BASED WORKPLACE CULTURE

Assignment Overview

Ethics Program Implementation

As you can see by your reading, a lot of energy goes into the implementation of an organizational ethics program.And Lockheed Martin has clearly allotted considerable resources to assuring their program is successful. In this assignment we’ll be focusing on what the company did to ensure the implementation of a successful program that was flexible enough to accommodate the changing needs of the organization.

Case Assignment

Please address the following questions:

On p. 83 Terris discusses the company's ethics code. Why is the code considered important to the company's ethics program?

Discuss the importance of ethics training and employee involvement. What are some of the things Lockheed does to make the training process interesting and worthwhile?

How does Lockheed measure success with respect to ethics in the workplace?

What are some of the things Lockheed does at the operational level to make their ethics program work?

Assignment Expectations

Write a 4- to 5-page paper, not including title page or references page addressing the issue and upload it by the end of this module.

Your paper should be double-spaced and in 12-point type size.

Your paper should have a separate cover page and a separate reference page. Make sure you cite your sources.

Use APA style, and proofread your paper.

Upload your paper by the end of the module.

Module 3 - SLP

BUILDING AN ETHICS-BASED WORKPLACE CULTURE

The Chief Ethics Officer

Assignment Overview

In this assignment you will be asked to consider the role of organizational leaders with respect to ensuring companies work to create an ethical workplace culture. It is important for all upper level leaders to ‘walk the talk’ so to speak. In addition, many larger companies have a Chief Ethics and Compliance Officer who provides leadership and oversight to the company’s business ethics related endeavors. Recall that Lockheed Martin has such an executive level position. However, not all companies have such a position. In this assignment you will be asked to discuss the contributions of executive leaders and of the Ethics Officer with respect to building an organization that values workplace ethics.

What do you believe are the most important characteristics of ethical leadership?

Describe the relationship between the ethical leader and the follower.

Why is this relationship important for organizations that are attempting to do the right thing?

Based on your readings (both the articles provided and Terris' text), what is the role of the Chief Ethics Officer and how does the role of this person relate to the success of the ethics related endeavors within large organizations?

SLP Assignment Expectations

Your paper should be 3–4 pages, double-spaced and in 12-point type size.

Your paper should have a separate cover page and a separate reference page. Make sure you cite your sources.

Use APA style, and proofread your paper.

Upload your paper to by the end of the module.

Module 4 - Case

ORGANIZATIONAL ETHICS AND CSR

Assignment Overview

A Critique of Lockheed Martin

In this assignment you will be asked to review Chapter 4, the final chapter of Terris’ book, and to spend some time applying your critical thinking skills in evaluating Lockheed Martin’s efforts.

Case Assignment

What do you think about the notion presented by Terris that Lockheed's ethics program does little to prevent ethical breaches at the highest level of the organization?

Are the efforts put forth—such as making sure higher level executives participate in training—enough to help executives navigate what Terris calls the 'ethical minefield' faced by leadership in such an organization?

What are some things that could be done to address the issue related to ethics at higher executive levels of the organization?

Terris points out that the company's program is overly focused on individuals and that it doesn't really address group dynamics that can impact ethical situations. For instance, there can be a tendency for groups to ‘go with the flow’ of the group decision making process and overlook ethical issues in the process. What would you recommend that Lockheed Martin do to address this situation?

(Hint: reviewing p. 128 and the following pages – before section headed “Personal Responsibility, Collective Innocence” - of the text might be helpful).

Assignment Expectations

Write a 4- to 5-page paper, not including title page or references page addressing the issue and upload it by the end of this module.

Your paper should be double-spaced and in 12-point type size.

Your paper should have a separate cover page and a separate reference page. Make sure you cite your sources.

Use APA style, and proofread your paper.

Upload your paper by the end of the module.

Module 4 - SLP

ORGANIZATIONAL ETHICS AND CSR

Corporate Social Responsibility

Assignment Overview

In this assignment please read the articles in your background readings and respond to the following:

Describe corporate social responsibility.

Describe corporate social irresponsibility.

Where do you stand on the issue of CSR v CSI? Do corporations have a right to ignore their responsibility to some stakeholders in order to add to the short term bottom line? Provide a well-reasoned response and do some of your own research to provide some examples to support your arguments.

SLP Assignment Expectations

Your paper should be 3–4 pages, double-spaced and in 12-point type size.

Your paper should have a separate cover page and a separate reference page. Make sure you cite your sources.

Use APA style, and proofread your paper.

Upload your paper to by the end of the module..

#ETH 301 Full Course-Latest 2018 January

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