Advanced Cicerone study plan
Advanced Cicerone · Give each week a clear focus.
8 weeks · About 6 hours per week
Keeping and Serving Beer
Explain the temperature ranges for storing and serving each major beer style family (lagers, ales, sours, strong ales) and justify each range by referencing carbonation retention, aroma volatilization, and protein haze formation
Demonstrate proper glassware cleaning and inspection: identify residue types (lipstick, detergent film, grease) and describe the corrective steps for each
Compare at least four draft system components (coupler, regulator, faucet, line) and state how each affects pour quality and foam stability
Calculate the correct CO2 serving pressure for a given beer temperature and carbonation level using the Henry's law relationship, showing the arithmetic
Identify five common draft faults (foamy pour, flat beer, off-flavors from line contamination) and match each to its root cause and remedy
Your checkpoint
A one-page reference sheet listing serving temperatures, glass-cleaning steps, and a worked CO2 pressure calculation for three beer styles, checked against at least two independent sources.
Keeping and Serving Beer & Beer Ingredients and Brewing Processes
Trace the path of beer from bright tank to tap, describing each transfer point and the quality risk at each step
Explain how dissolved oxygen pickup during packaging and serving affects shelf life, and list three mitigation practices at the retail level
Describe the role of foam-positive compounds (proteins, iso-alpha acids) and foam-negative factors (lipids, ethanol) in head retention
Diagnose a simulated draft system problem given a set of symptoms (pour speed, foam, temperature readings) and propose a corrective action plan
Compare bottle, can, and draft packaging for their effects on flavor stability and serving presentation
Your checkpoint
A written troubleshooting report for a hypothetical draft system fault, including symptom analysis, root-cause hypothesis, and a step-by-step fix.
Beer Ingredients and Brewing Processes
Describe the malting process from barley intake to kilning and explain how kilning temperature and moisture affect malt color and flavor
List the major malt classes (base, crystal, roasted, specialty) and state the flavor and color contributions of each
Explain the hop bittering and aroma additions in the brewhouse, including the role of hop oils and alpha acids
Outline the brewing water profile parameters (pH, sulfate, chloride, carbonate) and how each shifts hop bitterness or malt perception
Summarize yeast metabolism during fermentation, including the production of esters, higher alcohols, and diacetyl, and the conditions that increase each
Your checkpoint
A flavor-impact table mapping at least eight brewing variables (e.g., malt kilning, hop timing, water sulfate, fermentation temperature) to the specific flavor compounds they produce or suppress.
Beer Ingredients and Brewing Processes & Beer Flavor and Evaluation
Explain the mashing process, including the role of enzymes (amylase, protease) and the effect of mash temperature on fermentability and body
Describe the boil, whirlpool, and fermentation steps and identify the flavor-active compounds generated or lost at each stage
Interpret a beer flavor wheel and categorize at least fifteen common off-flavors by their chemical origin (e.g., diacetyl from yeast, DMS from malt)
Conduct a guided tasting of three beers and record aroma, flavor, mouthfeel, and aftertaste using standardized vocabulary
Distinguish between flavor faults and style-appropriate character for at least three beer styles
Your checkpoint
A completed tasting log for three beers with structured sensory notes and a paragraph identifying any perceived off-flavors and their likely cause.
Beer Flavor and Evaluation & Beer Styles
Describe the physiological basis of taste (sweet, sour, salty, bitter, umami) and retronasal aroma perception
Explain how carbonation, temperature, and glass shape influence perceived flavor intensity
Compare the sensory profiles of at least six beer styles using the flavor wheel and style guidelines
Identify the key flavor descriptors for major ale families (pale ale, IPA, stout, porter, wheat) and lager families (pilsner, bock, dunkel)
Evaluate a beer against its declared style and articulate two specific deviations
Your checkpoint
A style-comparison matrix covering six styles with columns for aroma, flavor, mouthfeel, and a one-sentence style-accuracy judgment for each.
Beer Styles & Pairing Beer with Food
Outline the historical and geographic origins of at least five beer styles and explain how local ingredients shaped each
Describe the brewing parameters that distinguish Belgian, German, British, and American style families
Identify the flavor bridge between a beer and a food (e.g., roasted malt with grilled meat) for at least four pairings
Explain the principles of pairing: intensity matching, acid-fat balance, sweetness contrast, and bitterness cutting richness
Propose a three-course menu with a beer pairing for each course and justify each pairing in two sentences
Your checkpoint
A written pairing menu for three courses with beer selections, each accompanied by a two-sentence rationale referencing intensity, acid, or bitterness.
Pairing Beer with Food & Beer Flavor and Evaluation
Analyze how sweetness, acidity, bitterness, and umami in food interact with the same sensations in beer
Describe the effect of carbonation and alcohol on palate cleansing and food perception
Compare at least three classic beer and food pairings (e.g., stout with oysters, saison with chicken) and explain the sensory mechanism
Design a tasting flight of four beers with complementary small bites and explain the sequence logic
Identify common pairing mistakes (e.g., highly bitter beer with delicate fish) and propose corrections
Your checkpoint
A documented tasting flight plan with four beers, four paired bites, and a paragraph explaining the progression and why each pairing works.
Keeping and Serving Beer & Beer Styles & Beer Flavor and Evaluation & Beer Ingredients and Brewing Processes & Pairing Beer with Food
Synthesize knowledge from all domains into a single integrated review sheet covering key facts and processes
Complete a timed practice exam of at least 60 questions spanning all five domains and score it
Review incorrect answers and write a corrective note for each, citing the underlying principle
Demonstrate a full beer service sequence: glass selection, pour, temperature check, and presentation
Deliver a five-minute oral explanation of a beer style, including its ingredients, process, flavor profile, and food pairing
Your checkpoint
A scored practice exam with a written review of every missed question, plus a self-recorded five-minute oral presentation on one beer style.
Milestones
Week 2: Can explain draft system troubleshooting and calculate CO2 pressure without notes.
Week 4: Can map brewing variables to flavor compounds and complete a structured tasting log.
Week 6: Can compare six beer styles and justify four food pairings using sensory principles.
Week 8: Scores at least 80% on the practice exam and delivers a coherent five-minute style presentation.