Exam Focus
- Compare styles by ABV, IBU, SRM, attenuation, carbonation, aroma, flavor, mouthfeel, and finish.
- Place styles in regional and historical context, including BJCP, Brewers Association, emerging, non-alcoholic, and gluten-free coverage.
- Name classic and notable producers without treating commercial examples as a substitute for sensory understanding.
What to study
Build working knowledge of knowledge requirements of listed styles as it appears in the Advanced Cicerone® syllabus, including the vocabulary, decision points, and quality implications that surround it.
Advanced application
Practice explaining knowledge requirements of listed styles in realistic service, sensory, brewing, style, or pairing scenarios. Strong answers should identify the relevant variables, describe the likely outcome, and justify the recommended action or comparison.
Key Terms
- Knowledge requirements of listed styles
- Advanced Cicerone® syllabus topic II.C.1 under Beer style knowledge.
- Beer style knowledge
- Syllabus grouping for knowledge requirements of listed styles within Beer Styles.