Course Syllabus

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Course Syllabus

February – April 2023

The Certified Beer Server exam covers the fundamentals of beer flavour and evaluation, beer ingredients, beer styles, and how to best store and serve beer.

Virtual Beer School uses the International English syllabus from the Cicerone Certification Program for reference. All areas are addressed, however, they are not discussed in the order of the syllabus.

Find a weekly breakdown of the topics to be covered below:

Week 1: February 1^st – 7^th = Beer Ingredients (Malt, Hops, Yeast, Water)

Week 2: February 8^th – 14^th = Beer Flavour and Evaluation; Beer Styles: Style parameters

Week 3: February 15^th – 21^st = Beer Styles by Region: Britain and Ireland (6 total)

• Styles include: Best Bitter, British Brown Ale, Sweet Stout, Oatmeal Stout, Irish Stout, Wee Heavy

Week 4: February 22^nd – 28^th = Beer Styles by Region: Germany and Czech Republic (10 total)

• Styles include: Kölsch, Munich Helles, German Pils, Czech Premium Pale Lager, Märzen, Helles Bock, Doppelbock, German Weissbier, Berliner Weisse, Gose

Week 5: March 1^st – 7^th = Beer Styles by Region: Belgium (9 total)

• Styles include: Belgian Witbier, Gueuze, Fruit Lambic, Flanders Red, Belgian Blond Ale, Belgian Dubbel, Belgian Tripel, Belgian Golden Strong Ale, Saison

Week 6: March 8^th – 14^th = Keeping and Serving Beer: Beer storage and draught systems; Beer Flavour and Evaluation: Off-flavours

Week 7: March 15^th – 21^st = Beer Styles By Region: United States and International (7 total)

• Styles include: American Light Lager, International Pale Lager, American Wheat Beer, American Blonde Ale, American Pale Ale, American Amber Ale, American IPA

Week 8: March 22^nd – March 28^th = Beer Styles By Region: United States (7 total)

• Styles include: Hazy IPA, Double IPA, American Barleywine, American Brown Ale, American Porter, American Stout, Imperial Stout

Week 9: March 29^th – April 4^th = Keeping and Serving Beer: Beer glassware, Serving bottled and draught beer