Certified Cicerone® is the second level of certification. Those who achieve this certification have a deep and well-rounded knowledge of beer and beer service as well as competence in assessing beer quality and identity by taste.
Prerequisites - Must have passed the Certified Beer Server exam. Candidates for this level of certification must be 21 years of age.
Exam Format & Components - Written exam with short answer and essay questions plus tasting and a demonstration component. A grade of 80% overall and at least 70% on the tasting portion are required to pass. Click here for more details.
Exam Cost - Initial test: $345; Retake Tasting: $75; Retake Written: $150. International exam fees differ in price.
Initiating an Exam - Certified Cicerone® exams are scheduled throughout the US with occasional exams in Canada. See "Exam Schedule" for upcoming exams. To register go to the “My Account” page on this website.
Knowledge Area Responsibilities - The Certified Cicerone® must have detailed knowledge of retail beer storage and service issues, excellent knowledge of modern beers and styles with some familiarity with beer history and historical styles, competence in identifying flawed beers and recognizing appropriate and in-appropriate flavors in modern beer styles, good understanding of the beer ingredients and familiarity with the brewing process and its common variations plus knowledge of beer pairing principles and the ability to recommend reasonable beer pairings for common foods. Consult the Certified Cicerone® Syllabus for a comprehensive catalog of the knowledge required.
Preparation for the Exam - This is a challenging exam which requires substantial preparation. Use the Certified Cicerone® Syllabus to guide your preparations and pursue training and knowledge from a variety of sources. We recommend a number of resources from various suppliers as listed below.
Certified Cicerone Exam Policies-For information on registration, postponement, disqualification or accomodation of Certified Cicerone exams please click here. Please note exam fees are non-refundable. Any non-emergency postponement made less than two weeks before the exam will result in a $25 rescheduling fee. No-shows on exam day will result in a $100 rescheduling fee.
Micro Matic Dispense Institute Advanced Training Course (http://www.micromatic.com/draft-keg-beer-edu/dispense-institute-cid-85.html)
The Draught Beer Quality Manual (www.draughtquality.org) (This manual is the reference for all Cicerone draft-related knowledge and questions.)
Beer Judge Certification Program (www.bjcp.org) (Style questions on the Certified Cicerone® exam are graded against the BJCP beer style guidelines.)
Siebel Institute Master of Beer Styles Course
Siebel Institute Professional Beer Styles and Tasting Course
Michael Jackson’s Great Beers of Belgium
Wild Brews by Jeff Sparrow
Oxford Companion to Beer Edited by Garrett Oliver
Tasting Beer by Randy Mosher (Beer and Food, styles, history)
Designing Great Beers by Ray Daniels (Ingredients, styles, history)
Brewing Classic Styles – Jamil Zainasheff (style info, including formulation)
How to Brew – John Palmer – Good introduction to brewing.
Participate in brewing a batch of beer (homebrew or professional scale)
Cicerone® Brewing Process App – Available for both iOS and Android. Click here for details and links to stores.
Cicerone® “CC” level webinars: Draft systems, brewing, beer styles. (See "My Account" page for listings and sign-up.)
Cicerone® BeerSavvyTM beer training program (if not completed for Certified Beer Server)
Other suppliers also offer training which may aid in preparation for the exam.
* The Cicerone Certification Program has worked with Cara Techonolgies, makers of the Aroxa shelf-stable off-flavor standards to create a unique tasting kit. We now offer the "Cicerone Off-Flavor Kit" made by Aroxa for sale on our website—it comes with study materials and a recorded webinar you can use for your group. (Click here to view kit.)
In addition, we have adopted Aroxa as our official supplier for Certified Cicerone exam off-flavors. Starting in January 2014, candidates taking the Certified Cicerone exam will be tasting samples spiked with the same dry-powder standards that are sold in our off-flavor kit.