Studying for the Certified Cicerone exam I've learned a number of lessons that can dramatically help bars, restaurants, and beer stores improve the quality of craft beer they serve.
Here are my top five lessons learned from the Cicerone Certification program.
1. Draft beer faucets dipped in beer become a breeding ground for microorganisms
The Brewers Association Draught Beer Quality Manual states in no instance should the faucet nozzle become immersed in the consumer’s beer. Nozzles dipped in beer (below) become a breeding ground for microorganisms causing off flavors.
The photo below from the Brewers Association shows the correct way to pour a beer, making sure the faucet is not immersed in the beer.
2. Bottled beers are subject to skunking
According to the Certified Cicerone exam syllabus, skunking can be caused by sunlight and fluorescent light. Green glass bottles block 20% of the skunking wavelengths of light, brown glass blocks 98%, and cans block 100%.
If you have green or brown bottled beers, you should keep them away from windows and make sure your refrigerators do not have fluorescent lights in them.
3. Bottled beer should always be poured in to a glass
The Certified Cicerone exam syllabus explains that you should hold the glass at a 45-degree angle, pour down the side until glass is half full. Gently tilt glass upright and pour down the middle to create approximately 1-inch of foam head on the beer as the pour finishes. Weizens and Belgian ales traditionally have 2-4 inches of head.
Beeriety has a diagram to demonstrate:
4. Different beers require different glasses
The two main factors when choosing the correct glassware are alcohol content and beer style. The Certified Cicerone exam syllabus states the higher the alcohol content, the smaller the glass. You can also look up each beer style on Craftbeer.com to see the proper glass type for each beer style.
5. Refrigerate all bottled beer
Refrigerated storage is best for all beers at all times. Non-refrigerated storage accelerates aging and development of off flavors.
Craftbeer.com references Tom Geordt of Micro Matic: "a study conducted by one of the large breweries on flavor loss in bottled and canned products resulted in the 3-30-300 Rule. The same flavor loss results from beer being stored in your car's trunk for three days at 90°F as beer being stored at room temp (72°F) for 30 days and beer being stored at 38°F for 300 days."
Here's a photo of the refrigerated bottle selection at DeCicco's Brewster.
