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**
Trappist and Abbey Ales
- PB – Low
- Color – Amber to brown
- ABV – Elevated