Were you aware that a certified beer expert is known as a Cicerone? We explain how a person becomes one, and how this level of expertise impacts the hospitality and beverage industries.
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The national Cicerone Certification Program, created by the Craft Beer Institute in Chicago, has established three levels of beer expertise for professionals in the hospitality and beverage industries.
The first level is certified beer server—or someone who knows about proper beer storage and service and, to some degree, about beer styles and culture, tasting and flavor and the brewing process. Certification requires 75 percent or higher on a 60-question online exam.
The next level is certified Cicerone, defined (and trademarked) by the institute as someone who is capable of being a guide to beer culture. Like a sommelier in the wine world, a certified Cicerone has an in-depth knowledge of beer, including storage, service and history as well as the ability to determine a beer’s style and quality by taste. Certification requires a written exam and tasting test. “They give you samples of beer, and you have to pick out the style and tell them if it is ready to serve, or if something is wrong with it, what happened,” says Dana Russo, a certified Cicerone who works the taps at Cloverleaf Tavern in Caldwell.
The highest level of certification is Master Cicerone. Only a handful of people in the United States have achieved this level, which requires an “encyclopedic knowledge” of beer and a “highly refined” palate, according to the program’s website. Certification requires several years of experience and preparation for the two-day exam. “You really have to brew beer yourself to be able to pass,” says Russo. But learning more about beer, she says, is well worth it.
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A Meal for Amiel
As mentioned earlier in the week, on February 8, chef Florian Wehrli, along with top chefs from New York and Northern New Jersey will collaborate on a benefit dinner at Perona Farms to raise money to build a greenhouse/interactive classroom for Frankford Township School. The five-course tasting meal will feature regionally grown meats, cheeses and produce.
Early in Saturday night's American premiere of a work by the South African choreographer Robyn Orlin, the dancers of the all-male Senegalese troupe Jant-Bi begin to advance steadfastly toward and then literally into the audience--standing on the backs and armrests of occupied seats and striking a pose of invincible, unyielding bravado.
At that point, who could guess that this pinwheeling, sometimes perplexing, affair at Montclair State's Kasser Theater would culminate in a flood of joy uniting audience and performers?
For some reason, that is my favorite line in what I like to think of as my favorite play, Waiting For Godot. I certainly will not forget this particular carrot. That I can't explain the contents of this picture is part of what I like about it. In other words, you can't make this stuff up.
Snow everywhere in Jersey. Nonetheless, you can celebrate the Super Bowl on the beach in Sea Bright. In Driftwood Cabana Club's rebuilt, enclosed, all-weather tiki bar, "You kind of feel like you are on a cruise ship," says beverage director Beau Keegan, "because all you see is water.”