So, I’m taking the Cicerone exam in May. I am, as they say in poker, pot committed. I plunked down the money for it, so I’m taking that exam barring some unforeseen event.
I began the process of studying yesterday. The first thing I did was take the practice test to see what my deficiencies are. It wasn’t as good as I had hoped, but not as bad as it could have been. I need to go over the draught manual again and reread Tasting Beer mostly for the beer and food pairing, but that was kind of expected.
The main area I need to concentrate on are the styles and flavor/evaluation section. That is 25% of the test. There are details about styles that I had forgotten that are important. That is going to be my main area of study for the next 5 months.
This week I’m starting with Belgian family of beers easing my way in with Lambic, Gueuze, Fruit Lambic, Flanders Red Ale, and Oud Bruin. It’s the details. Going in, I knew these styles, but I didn’t know these styles. It’s the subtle differences that make them all different and make it important when you get a question asking about a spontaneously fermented beer made with wheat. That is a Lambic.
I know that now and know the difference between the different versions of Lambic and the difference between Lambics and the Flanders style sours.
For the next few days, I’ll be walking through the rest of the world of the Belgian beers. Next up Dubbel, Tripel, Belgian Dark Strong Ale.