Cicerones?

Exactly the same. Giving the beer indusrty everything i have this year to make an actual career out of it. I also pay for the test fee if any of my staff pass the Certifed Beer Server test. If they fail they pay. Bartenders mandatory and servers highly recomended. So far Ive paid for only 2 servers though. Certified Cicerone is no joke. Lot of stuff to know. Flashcardexchange.com has a really good printable guide that is almost question for question on the 2008 Practice Exam. If willing to pay for it there are also beer sensory/spiking kits available online. Friggin expensive though.

 

Why the hate on the Cicerone Program?

Cause some cant afford it?

Ray Daniels has done a fantastic job with this certification. Bringing attention, respect, and ADVOCACY to beer.

This negative attitude on this site has got to end and the penny pinchers are being ridiculous with their comments. Can't afford? Either get a better job or stop trying to get into the craft world. Beer geeks should feel thrilled that prices have not skyrocketed like wine. Try buying a 1st growth Bordeaux, Gramd Cru Burgundy, Hermitage, or top notch Barolo producer. Prices will put you back 500+ a bottle.

We're living in a great time for craft beer. Why try to spoil it?

 

I am certified. That was a lot of fun

 

my neighbor is one of those! He tosses me the newsletters after he's done dabbing his brow with them.

 

Out of curiosity for those of you are cicerones, how much does it cost and how long did you study for?

 

https://cicerone.org/

 

You see hate in this thread?

 

I passed the BJCP, with a recognized title. I would like to go back to obtain a Certified title for whatever reason, but will do that once the crowded exams die down.

Cicerone, I would love to do, and hopefully do next.

 

I had plans on taking the Cicerone exam in February in Chicago, but have decided to continue to study/gain palate recognition skills/and brewing knowledge. There are zero Cicerones in the U.P. of Michigan, so I was very anxious to take the exam, and pass and be the first and only...but that was more for my own dick wagging, so I decided to hold off and study up for another 10 months, and take it in the fall of 2013.

 

That's a cool investment for your establishment. Where is this place? (Opportunity for a plug.) Do you guys have a good beer selection then?

 

Took about 2 years to acquire the necessary knowledge from a base of "I like beer". Studied my balls off for the last 6 weeks about 1 - 2 hours a day. Have a 150 pg outline I put together. Hardest/most troublesome part to study for is off flavor tasting. You need a group to invest in it.

I would equate the overall study/prep to a quarter of MBA which I also did. Subject matter was a lot more fun though!

 

Took the Certified Beer Server (CBS) exam June '11. Passed. Not "rocket science", but you either know the subject matter or you don't. Much more than "I like beer"/ "street knowledge" is required.

Took the Certified Cicerone exam June '12. Passed. This one's an order of magnitude more in-depth and difficult than the CBS exam. Finding a group to share the cost of the sensory kit and to do the sensory tasting is pretty much a "must do" for passing the sensory part of the exam. A good number of people pass the other parts of the exam but fail the sensory portion. (The Cicerone program does let people re-take just the sensory portion of the exam).

The Master Cicerone level (3rd level) appears to be two orders of magnitude more difficult than the (2nd level) Certified Cicerone.

 

The sensory portion separates the men from the boys in both the Cicerone and BJCP certification tests.

 

I'm a CBS. First level is super easy and the average BA could pass the test without studying. 2nd level is harder. Studying for that now.

 

My opinion on this is either "you got it or you don't". Yes, you need lots (a shit ton) of experience with styles and off flavors, but you better have extremely thoughtful tastebuds b/c the minute you are going fully blind on this stuff you really know if you know it or not. Its by far the most fun part of the whole thing.

 

I just downloaded the book you wrote.
https://itunes.apple.com/us/book/Total Guide to Beer/id573678502?ls=1
Very cool! Cheers

 

I agree with this, but can see why certain people would knock on the program. For those in the industry and really trying to build a database of knowledge of craft beer and further their credentials, this program is excellent. For those whom casually drink craft beer, aren't in the industry, and/or do not wish to formalize their knowledge with credentials, this program is not for them.

For me, I am trying to build up credentials so I can, one day, become a designated "expert" in the industry. I have aspirations to delve into beer consultation and one day open a small brewpub. These are my motivations. If they were not my aspirations and I simply enjoyed drinking beer for what it was and reviewing, I don't think I would be interested in any cicerone credentials.

 

Just a guess, but considering her user name is "avenuepub" and her profile says she's in New Orleans, it's probably the establishment at 1732 St. Charles Ave, New Orleans, LA.

Google Maps is your friend.

 

Cool thanks. I'm a lazy researcher what can I say. haha. I didn't even read her name.

 

I'm a Certified Cicerone. The test was not easy.

A breadth of knowledge is what they are really looking for, depth helps, but food pairing and draught system maintenance and set-up are a big deal and generally fall outside of the realm of general beer geekery. (In my opinion)

I might disagree with the need to purchase the sensory kit for off-flavors. Honestly, if you read about the off flavors and what causes them you really can pick them out. When I do any tasting, blind or not, I generally get an immediate first impression and I trust that. If something doesn't feel right explore that. While terrified of the sensory portion of the test, I actually surprised myself with how well I did. Tasting a good deal of home-brew, including my own, helps with flaw recognition as well.

I absolutely think the certification is worth the money and the time. Styles are a big deal, but equally is enjoying beer to its full potential with thoughtful and consistent presentation.