These are all of the posts for this Certified Beer Server study guide, or about the Certified Beer Server certification itself.
Ok we’re moving on to part 2 of the Certified Beer Server Syllabus: Beer Styles. First, we’ll learn a basic understanding of beer styles. The next section will explain both the qualitative and quantitative parameters of beer styles. Finally, we’ll learn a little about the history and culture of styles and dig into the styles by region.
Piles of Books by Michael Coghlan on flickr (CC BY-SA 2.0)
The place you work might have some beer in a bottle and others on tap. Serving beer on tap is easy and simple, but don’t make a very common and pretty gross mistake.
![pouring by [cipher] on flickr](https://i0.wp.com/beerexamschool.com/wp-content/uploads/2015/01/3099227754_47a696ae8a_z.jpg)
pouring by [cipher] on flickr (CC BY-SA 2.0)
The customer has chosen a beer that you carry in a bottle. Good beer service for bottled beer starts with storage and carries through to actually presenting the glass to the customer. In addition to storage and presentation, there are best practices for opening a bottle, and pouring the beer into a glass. All of it is important for excellent bottle service.
Pouring a wheat beer by Clemens V. Vogelsang on flickr (CC BY 2.0)
What do they say about food, presentation is everything? Presentation is also a large part of excellent beer service. Before the customer tastes her beer, before she even smells her beer, she will see her beer in the glass.
Top 5 Beer by Didriks on flickr (CC BY 2.0)
A large part of providing beer service is dealing with draft beer systems. This section is an introduction to draft beer systems. We talk about the main parts of a draft system, basic operations, simple troubleshooting, and a little bit about system maintenance.
Stained Bar, Minus 1 Faucet by Callie Reed on flickr (CC BY 2.0)
Providing great beer service starts even before you meet the customer. Great beer service requires great beer, of course. To make sure that the beer you’re serving is the best that it can be, be sure that you properly store all of your beer at all times.
beer by Mary-Frances Main on flickr (CC BY 2.0)
It is important to be a responsible beverage server to ensure everyone’s health and safety. We the servers, or our employer, could be held liable for the actions of our drunk customers. This section outlines what I learned in Responsible Beverage Server Training (RBS).
Utilizing my Responsible Beverage Server Training (RBS) for the Hollister Downtown Association beer garden at the Hollister Biker Rally, July 4, 2014.
Ok, so now we’re getting into the actual Certified Beer Server exam materials.
This section of my study notes covers Part I. A. Purchasing and Accepting Beer. This section is about the three-tier system for alcohol distribution in the U.S.
Before even taking the Certified Beer Server exam, I will have to correctly answer 5 questions about the Cicerone® Certification Program.
They’re probably going to be super basic questions, but I don’t know what they are. So here’s an overview of the Cicerone® Certification Program.
Wow! I can’t believe it was way back in May that I published my first post on this site. And still I haven’t even started studying for the Certified Beer Server exam!
LC conversion by Ginny on flickr (CC BY-SA 2.0)