More Cicerone questions...

Have you read "Tasting Beer" by Randy Mosher? It is widely considered to be the definitive study guide for the Cicerone exam.

 

I have taken the Certified Beer Server exam. I intend to take the exam but at this point I am missing the industry experience or recommendation from someone in the industry.

 

After looking at the possibility of a career change for the last several months all my options based on my work history seem safe but boring. At this point I would prefer to take my time and wind up doing something I actually like. I do not have the work history inside the industry so things like the cicerone program can bolster my resume. For you, maybe the benefit would not be as noticeable but I still think those in the know appreciate someone who is dedicated and knowledgeable in a position such as yours. Know you and know what you do I think it would reinforce that you truly care to your customers.

The prerequisite for taking the certified Cicerone exam is either 1 year experience serving beer or a recommendation from a brewers, wholesaler or retailer in place of the experience.

 

I am in the same boat as the OP. I passed the Beer Server Exam and really want to take the Cicerone. I just want to make sure that I am prepared because it is going to cost me quite a bit. Any insight would be great!

 

I have not taken it but plan to in the fall. Many of my colleagues have taken it, and most have passed, but it is VERY detailed, particularly on subtle details of differences in similar styles, hop varieties, temperatures during brewing, serving and line cleaning. You also need to know a ton about building and balancing a draft system (ie pressure, resistance, etc). The tasting portion also focuses heavily on the numbers and you need to understand concepts like gravity, ibus, °Plato, °Lovibond, etc. Plus a great deal on flaws, off-flavors and defects and how they come about, how to prevent them and how they exhibit themselves.
Don't let anyone tell you otherwise: it is quite intensive. Oh, and it takes several hours to complete

 

On Tuesday August 14th Revolution will be hosting another exam.

 

I have taken the exam and thankfully passed. It is very different from the Certified Beer Server exam, WAY more in-depth and challenging.
The exam goes like this... Give or take 3 hours of written test. 3 essay questions, lots of fill-in-the-blank questions. Several hypothetical scenarios, and quite a bit on food and beer.

Then there is a demonstration portion...you have to do some sort of practical demonstration on video with a 3 minute time cap. The demonstration subject matter changes often but is typically something about draught dispensation.

The tasting portion is 12 questions. The first part is identifying beers spiked with off-flavors. Much more difficult than it sounds.
The next portion is receiving three different beers, and identifying the beer style. The last portion is taking for beers and scenarios and judging whether those beers are suitable for service at your hypothetical bar.

Make no bones about it, the Certified Cicerone is difficult. I do this stuff every single day, and it was still a challenge for me.

Study and get to know Randy Mosher's Tasting Beer. Also, follow the Brewers Association Draught Quality manual (free online download) I found Garrett Oliver's Brewmaster's Table a helpful reference for the food pairing portion as well, since that is the subject matter which I am weakest.

Don't be scared to take the test... but do come prepared. I'm glad I took it and am actually contemplating going forward with the Master Cicerone exam... that might be a long way off, though.

Hope this helps,

-Bill

 

I'd like to bump this thread up again and see if anyone in the Boston/New England area has any insight into this. Im currently reading Tasting Beer, and have been trying to absorb as much information as possible. I am also trying to get my job to pay for the process.

Do people prepare in groups for these tests (I don't even have the 1st level certification at this point) or is there a class or something? Or do people just study books like Brewmaster's Table, Tasting Beer, and go for it? Or is the Cicerone website full of all this information?

Cheers

 

I am in a weekly study group at a local distributor led by a recently certified Cicerone. The course is about 18 weeks long. There is a diverse group of people participating. It seems like everyone has clear strengths and weaknesses and that is mostly a result of what part of the industry you are in: Brewer, distributor, retailer or consumer/enthusiast. My personal strength seems to be in beer styles (which many others seem to find overwhelming) while I have a definite deficiency in draught systems as I have never been a beer server or draught tech like some of the people in the class. Missing the hands on experience some others have is a definite disadvantage. Its hard to have a strictly academic understanding of the equipment.

The Beer Server exam was really easy but the Cicerone study is extremely comprehensive. My plan is to study an hour or so every night for the next few months until the test in October. I would equate the certification to a few graduate level courses. I definitely have to prepare as in depth as I did for my MBA courses. It seems like the program is becoming more and more prevalent with some of the people in my group required by their employers to get certified.

 

@HeavyMetalHippie

If interested in putting together a study group, please let me know. Recently moved to Boston. 10 years bar/beer experience, and wanting to take November Certified test in Buffalo. Need help identifying styles and off flavors.

 

This is all a gimmick, the BJCP exam is far more difficult and expansive. Why do we need Cicerone when the same information is available from BJCP.

 

golden,

If you are aware of the differences in the two certifications, you wouldn't be asking this question. BJCP covers history and styles of beers (which lets not even get into "styles"). Being a master of this information means you can adequately judge beers against a set of definitions (i.e. BJCP Guidelines), talk to the history (to an extent) and possibly brew the beer based off of typically used ingredients.
If this was your only beer training, you would be virtually useless in the service sector. A Certified Cicerone possesses the knowledge to identify and "judge" appropriateness of beers to style, but also how to maintain/service draught systems, properly handle/store/dispense/serve beer, offer food-beer pairing suggestions, and understand the brewing process.
So, to re-cap, BJCP is targeted at those who wish to brew, judge and speak to the styles of beers;
Cicerone training is targeted at the service sector in the hopes we all can have an excellent beer drinking experience when headed out to bars/restaurants.

 

Question, for the people who have taken and passed the Beer Server Exam or the Cicerone. I'm just curious, how many different beers have you tried?

Currently working at BevMo! and need to get out of there. Don't get me wrong BevMo! is great, love everyone of my coworkers but need better pay.

Personally i've tried a decent amount of beers we do and do not carry. i wish i could keep track but no cell to use Untappd and check in on all my beers. I'm still in the beginning levels and have only tried 150+ beers.