Cicerone Program Launches UK-Specific Syllabi For Certification Exams

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New study materials are specific to UK practices and regulations.

The Cicerone® Certification Program has officially launched its Certified Beer Server and Certified Cicerone® exam syllabi for the United Kingdom. Testing on these syllabi will start in the first half of 2018, beginning with a UK-specific CBS exam available in February 2018 and a Certified Cicerone exam in London in May 2018.

“We have taken time to research practices and regulations in the UK over the past two years,” said Ray Daniels, Founder and Director of the Cicerone Certification Program, “now we can offer Cicerone certifications that should be as relevant in the UK as they are in the US.”

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Fundamental differences between the United Kingdom syllabi and the international English syllabi are:

  • Focus on draught systems found in the UK
  • Cleaning of draught systems tailored to the specific methods in the UK
  • Greater focus on cask service
  • Addition of some UK styles, such as British Golden Ale

To access the United Kingdom syllabi, go to and select “International: English” when prompted to “Choose Region and Language.” From there, choose the certification level accordingly, and a PDF of the syllabus will be available for download.

The Cicerone Certification Program is built around a series of four professional certification exams starting with Certified Beer Server and ending with the top-level Master Cicerone®.

With roots in the American craft beer movement and in-depth coverage of classic European beer culture, the Cicerone program has become the global standard for assessing beer professionals since its launch in 2008.

About the Cicerone Certification Program

Founded in 2007 by brewer, author, and beer educator Ray Daniels, the Cicerone Certification Program seeks to ensure that consumers receive the best quality beer at every service occasion. To facilitate this, those who sell and serve beer are encouraged to acquire knowledge in five areas: 1) Keeping and Serving Beer, 2) Beer Styles, 3) Beer Flavor and Evaluation, 4) Beer Ingredients and Brewing Processes, and 5) Pairing Beer with Food.

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