Cicerone Certified Beer Server Exam Study Guide Part II – Belgian/French Styles

This is Part II of a series on knowledge for the Cicerone Certified Beer Server Exam. All information disseminated is from the syllabus provided by the Cicerone website and mixed with my own thoughts. I’m doing this to 1) help me learn the material and 2) share the knowledge with people who haven’t heard of the exam or are planning to take the exam.

Feel free to skip ahead to other sections. Here’s a list of all the study guide parts:

• Part I – German/Czech Styles
• Part II – Belgian/French Styles
• Part III – British Styles
• Part IV – American Styles
• Part V – Off-Flavors

This is Part II on Belgian/French Styles.

**Note – PB stands for Perceived Bitterness**

Belgian/French Styles

Trappist and Abbey Ales

Double/Dubbel

• PB – Low
• Color – Amber to brown
• ABV – Elevated

Cicerone Certified Beer Server Exam Study Guide Part I – German/Czech Styles

This is the first post in a series on knowledge for the Cicerone Certified Beer Server Exam. All information disseminated is from the syllabus provided by the Cicerone website and mixed with my own thoughts. I’m doing this to 1) help me learn the material and 2) share the knowledge with people who haven’t heard of the exam or are planning to take the exam.

Feel free to skip ahead to other sections. Here’s a list of all the study guide parts:

• Part I – German/Czech Styles
• Part II – Belgian/French Styles
• Part III – British Styles
• Part IV – American Styles
• Part V – Off-Flavors

Please study with me as I hope to take the exam this fall.

One of the topics I need to study the most is Beer Styles and specifically the History, characteristics, and flavor attributes of styles by region section.

One quick note – PB stands for Perceived Bitterness

This is Part I on German/Czech Styles:

German/Czech Styles

Lagers

Pale

German Pilsner

• PB – Assertive
• Color – Straw to gold
• ABV – Normal