A beer expert: Getting help with finding the right beer

So you know that if you want a good bottle of wine you can go to a wine sommelier and get the bottle that you want; however, did you know if you go to a Beer Cicerone that you can get the same type of service with the right flavor of beer that you have been looking for.

Most people have heard of a wine sommelier, but most have not heard of a Beer Cicerone. The Beer Cicerone program is a relatively new program and was founded in 2007. There are three levels involved in the Beer Cicerone program:

  • The first level is that of a Certified Beer Server
  • The second is that of a Beer Cicerone
  • The third is the Master Beer Cicerone

So how do you become a Cicerone, the first thing that you need to do is get your certification as a beer server. When you earn this certification it shows that you have the knowledge to be able to pass the cicerone certification with some more studying involved. You are going to have to really study for the cicerone certification as well as get experience in the beer industry.

Prep courses are available for this, as well as a number of other ways to study for it as well. Once you think that you have studied enough you can take the Cicerone test at designated locations around the country.

You may have someone come and tell you that they are a beer sommelier. You may wonder what the difference is between a beer sommelier and a Beer Cicerone really is. Please keep in mind when someone says they are a beer sommelier there are no official requirements to become a beer sommelier.

When someone tells you that they are a Beer Cicerone you know that they have experience in the beer industry and they have gone through multiple tests to earn that certification. You know they have the information that is needed to help you make the right choice.

For more information you can check out the Beer Cicerone website.

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, La Mesa Craft Beer Examiner

Wayne Fullmer hold a B.S. in Culinary Mgt. and a A.S. in Culinary Arts, he works as Professional Culinary Consultant and a Private Chef in San Diego.

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