Cicerone Certification Program

Are you interested in becoming a Certified Cicerone® or exploring other sensory training opportunities in the Detroit area?

If so, there are several upcoming events:

September 14 - Off-Flavor Training @ Six Spoke Brewing

September 21 - Advanced Cicerone® and Cicerone Regional Instructor & Exam Proctor Annette May is hosting a Cicerone® Information Night at Full Measure Brewing Co.

November 2 - Tasting with Cicerone®: B**r Sensory Workshop @ Florian East La**rs & Ales

November 9 - Certified Cicerone® Tasting Exam @ Florian East La**rs & Ales

Whether you're building your sensory skills or preparing for certification, we hope you'll join us in Detroit!

Visit the links below to learn more and register:

https://www.facebook.com/share/19ZgHerNEv/

https://www.cicerone.org/us-en/in-person-class-schedule

https://www.cicerone.org/us-en/certified-cicerone-exam-schedule

Madrid has a thriving b**r community, with breweries, taprooms, and b**r professionals helping shape Spain's evolving b**r culture.

We're excited to bring the Certified Cicerone® Tasting & Demonstration Exam to Madrid on November 21, 2026, at Taproom Madrid!

Visit the link below to learn more and register. https://www.cicerone.org/us-en/certified-cicerone-exam-schedule

This b**r style pours very deep brown to black, with clarity typically obscured by its dark color. It displays a large tan to brown head with good retention.

The aroma has moderate to prominent roasted malt notes, that can suggest black coffee, dark baker’s chocolate, or lightly burnt grain. Low to moderate fruitiness is typically in the background and may resemble raisin, dark cherry, prune, or plum. Some examples display hints of molasses, black licorice, or vinous aromatics that add complexity. Subtle levels of earthy, herbal, or floral hop aromas may also be present. Stronger versions can have a restrained, well integrated alcohol presence. Low levels of diacetyl are optional and can accentuate caramel flavors in the malt or lend a buttered burnt toast quality.

The flavor is rich and complex and centers on coffee-like or chocolatey roasted notes that vary from moderate to high in intensity. Low to medium esters add fruitiness and supporting notes of dark, jammy, or dried fruit are common. Bitterness varies from medium to high from both hops and roasted grain and earthy or herbal hops may add another layer of flavor.

The body is medium-full to full with a smooth texture that may be slightly creamy. Moderate to moderately high carbonation and a somewhat dry finish. Stronger examples may have a warming, but not hot, alcohol presence.

Planning to be in Denver for Great American B**r Festival week?
Take the next step in your certification journey while you're there!

Join us on October 9 at Prost Brewing Company – Northglenn for the Certified Cicerone® Tasting & Demonstration Exam.

Visit the link below to learn more and register.

https://www.cicerone.org/us-en/certified-cicerone-exam-schedule

Schnitzel with lemon caper sauce features thinly pounded pork, lightly breaded and fried until crisp, finished with a bright, briny pan sauce built from fresh lemon juice, capers, butter, and often a splash of white w**e or stock.

The schnitzel stays delicate beneath the breading, with the meat remaining tender and savory in flavor. As the sauce hits the plate, citrus acidity lifts the dish, capers provide small bursts of brine, and butter ties everything together with a rounded finish. The result is a balance of crunch, richness, and brightness that keeps each bite focused and lively rather than heavy.

What b**r would you choose to elevate the dish? Would you modify any portion of the dish to better match your suggested pairing?

Our next Flavor Focus takes a closer look at Hydrogen Sulfide (H₂S).

From how it's perceived to how it's produced, this article explores one of the most most common flavors encountered in b**r. Learn where it comes from, how to identify it, and the brewing and fermentation factors that influence its presence.

Read the full article at the link below: https://www.cicerone.org/us-en/blog/flavor-focus-hydrogen-sulfide

If you enjoy this series, be sure to check out our Digital Off-Flavor Flash Cards. Covering 38 flavor compounds found in b**r, they're a practical study tool for brewers, b**r professionals, and enthusiasts looking to strengthen their sensory knowledge.

https://www.cicerone.org/us-en/products/digital-off-flavor-flash-cards?mc_cid=bc618415c9

We're excited to offer there opportunities to learn or prove your knowledge in Detroit this fall:

September 14 Off-Flavor Training @ Six Spoke Brewing

November 2 Tasting with Cicerone®: B**r Sensory Workshop @ Florian East La**rs & Ales

November 9 Certified Cicerone® Tasting Exam @ Florian East La**rs & Ales

Whether you're building your sensory skills or preparing for certification, we hope you'll join us in Detroit. Visit the links below to learn more and register.

https://www.cicerone.org/us-en/in-person-class-schedule

https://www.cicerone.org/us-en/certified-cicerone-exam-schedule

Does your brewery host puzzle nights or competitions? Our new Hops 101 and Brewing Process puzzles were created with you in mind!

Our puzzles give b**r lovers a fun way to learn while helping breweries boost taproom engagement and encouraging guests to stay, play, and compete.

Individual puzzles are available now on our website. For bulk orders, competition quantities, or taproom merchandise, reach out to us at [email protected].

Let the puzzling begin!

https://www.cicerone.org/us-en/general-merchandise

The Answer is Munich Helles!

Slide to compare the overlapping traits and the subtle differences that should have guided your assessment for each style.

This b**r style pours light to dark gold with excellent clarity and a dense, persistent, creamy white head.

The aroma is malty and grainy-sweet with notes of fresh baked bread or water cracker, and sometimes a subtle cereal or honey-like character. Hop aroma is low to moderately low and typically floral, herbal, minty, or spicy, and remains secondary to the malt. Fermentation is clean and restrained, with no fruity esters.
The flavor follows the aroma with soft, bready malt leading the profile balanced by low to moderate bitterness. Hop flavor should be noticeable and present at low levels but should not dominate. The finish is clean, smooth, and medium-dry, with malt lingering gently on the palate.

The b**r is medium bodied with moderate carbonation, a smooth, rounded mouthfeel and a soft, dry finish. The overall balance remains malt-focused, clean, and highly drinkable.

Which style is this?
A. Blonde Ale
B. German Pils
C. Munich Helles
D. International Pale L***r