Earlier this month, I took the first step to becoming a Certified Cicerone by passing the certified beer server exam. It was a 30 minute online exam composed of 60 multiple choice questions. A final score of 75% was required to pass, but I studied quite a bit and obtained a score of 92%. I probably should have studied the specifics of each beer style more thoroughly because I got a couple of those questions wrong. For example, they gave four different beer styles and asked you to identify the one with the highest ABV. Another question that I got wrong had you identify what was the proper way to lock a coupler on a keg. If I was doing it in real life I could do it no problem, but without it in front of me I don't know if you are supposed to turn it clockwise or counter-clockwise.
Overall, it was a pretty straight forward test. I may have been able to pass it without studying, but it would have been tough. They do ask some pretty specific questions about beer styles. There was also several questions about draft system maintenance, perceivable flavors, and beer history that I wouldn't have known before hand. I stressed quite a bit about this test, because I really wanted to nail it. In hindsight a pre-test beer would have really helped to calm the nerves.
In preparation for the exam, I read Randy Mosher's book, "Tasting Beer." I recommend this book to anyone who wants to know more about beer. His book explains the different flavors that the human tongue can perceive as well as certain environmental factors which may influence how you taste a beer. Like, if a woman were to wear lipstick while tasting beer, the oils will kill the head of the beer. Also, if you just got done washing your hands, a lemon scented soap may introduce citrus flavors that aren't actually present in the beer. After reading this book, I have a deeper respect for retailers and servers who take the time to properly serve a beer to customers. When you are served a beer with an off flavor (most likely acquired after it leaves the brewery), it is natural to blame that on the brewer. This is why the Cicerone certification program is so important in establishing an industry wide respect for proper beer handling and presentation.
The next step is the Certified Cicerone exam. There is an exam scheduled in May for Minneapolis, but I don't think I'll be ready yet. I want to really take my time so that I only have to take it once. There is a lot of reading accompanied by an equal amount of tasting in my future. I would really like to find a group of people that are interested in becoming certified or have already attempted the exam so that I can pick their brain about what to expect. It will also be helpful to discuss flavor notes while tasting with others as some may experience something different from a beer that I wouldn't have noticed on my own.
I'm still just as dedicated to becoming a Certified Cicerone. In fact, I'm more focused on the end goal, because the more I learn, the more my thirst for additional knowledge grows. Beer is a wonderful beverage with so much depth to explore and it is better experienced when shared with others.
Prost!
