Podcasts about master cicerone

P.M. Edition for Feb. 27. A pandemic-era freeze on federal student loans has been lifted, but many borrowers haven't resumed their payments. WSJ personal finance reporter Oyin Adedoyin discusses why that has effects on individuals and the broader economy. Plus, a strong dollar complicates things for U.S. companies with global operations. Kristin Broughton, who covers corporate finance for the Journal, joins to talk about what companies are doing to stabilize their financial reporting. And the art of the beer sommelier—who wants to become a Master Cicerone? Alex Ossola hosts. Sign up for the WSJ's free What's News newsletter. Learn more about your ad choices. Visit megaphone.fm/adchoices

In this super candid episode, we chat with  Mandy Naglich, the badass award-winning home beer brewer, super taster, Master Cicerone, and author of the facinating book "How to Taste." Mandy spills the tea (and maybe a few beers) on the fine art of tasting, her thoughts on natural wine and why the R train has its disadvantages. But obviously there's more – we dive headfirst into the ultimate New York debate: are you a real New Yorker if you haven't had sex in a yellow cab? It's a wild, mouth-watering ride! @drinkswithmandy Mentions: @therumhouse @rick_bayless @crownshynyc @abcwineco  

Attenuation is the consumption of sugar by yeast.  More attenuation means less residual sugar which generally means a drier beer … or does it?  A lot of factors come into play in how much attenuation a beer will undergo and that is only somewhat related to how dry or sweet that beer will be perceived by the drinker.On this episode of the All About Beer Podcast, we talk with a Master Cicerone about how attenuation is related (or not) to dryness and we speak with a brewer about how he thinks about attenuation in recipe development.This Episode is Sponsored by:Estrella GaliciaEstrella Galicia is an independent, family-owned brewery  in northwest Spain, founded in 1906.Estrella Galicia Cerveza Especial is a world class lager, brewed using the finest Spanish malts, locally  cultivated Galician hops and the best brewing practices, in a state-of-the-art facility in La Coruña . Recognized around the world for quality and exceptional character. Estrella Galicia is “A beer like no other.”Hosts:  Don Tse and Em SauterGuests: Jen Blair and Brandon JonesSponsors: Estrella Galicia, All About BeerTags: Attenuation, Beer, Sugar, Brewing, RecipesThe following music was used for this media project:Music: Awesome Call by Kevin MacLeodFree download: https://filmmusic.io/song/3399-awesome-callLicense (CC BY 4.0): https://filmmusic.io/standard-licenseArtist website: https://incompetech.com ★ Support this podcast on Patreon ★

Advanced Cicerone® Scott Fielder whips Certified Cicerones into shape to crush the Advanced exam as the teacher of the Beer Scholar Advanced Cicerone® Coaching Program. As of this interview, the AC Coaching Program is producing its first crop of new ACs from our initial cohort! Scott is also a Packaging Operator at The Bruery in Placentia, CA. On top of all that, he's a Certified BJCP beer judge, has completed the Aroxa Sensory Training Program taught by Dr. Bill Simpson, and with AC Chris Crowe he is one of the two Beer Enthusiasts on their fantastic YouTube channel. Scott is also currently preparing to take the insanely difficult Master Cicerone® exam later this year! It was either Jen Blair or Rachael Hudson who said, on their excellent False Bottomed Girls podcast, that preparing for the Master Cicerone exam is not simply a goal, it's a lifestyle. Scott is living the beer education lifestyle! Scott embodies a welcoming anti-gatekeeping passion for beer education like few others I've encountered in my decade of teaching beer. Besides that, he's my friend and business partner. Not long after he crushed the AC we began trying to figure out how to do a Beer Scholar program for the AC exam and came up with the AC Coaching Program. I've witnessed Scott's intense personal focus on leveling up to the Master level – he brings that same high level of dedication, focus, and care to preparing our Beer Scholar students for the AC exam. The “Meet a Cicerone” podcast is all about sitting down with folks who are “all in on beer.” I don't know many people who fit the bill more than AC Scott Fielder. P.S. If you're interested in joining the Beer Scholar Advanced Cicerone® Coaching Program, reach out to me or Scott right away so we can start getting you ready to join the next cohort! Thanks so much for listening! –Chris

In my time in and around the beer industry, I've heard too many people underestimate the Cicerone Certification Program, a worldwide standard for recognizing people who are experts in  beer sales and service. While I haven't taken it myself, I understand the rigorous studying that's required to pass the written and tasting exam to become a Certified Cicerone, just the second level of a four-part process to become a Master Cicerone. And even those who take the test seriously aren't guaranteed to pass it the first time. But don't take my word for it, let's hear from an expert. In this episode, Jen Blair, who recently became a Master Cicerone—the highest level of certification and a title just 28 people in the world hold today—shares details from her almost decade-long journey to reach this pinnacle. If you're interested in becoming a Cicerone, this episode is for you. But even if you're not planning to take these tests, you'll learn so much about what it means to explore beer, its history, and all the sensory experiences it can provide. There's a personal side to it all, too, and you'll hear from Jen about the importance of learning from your mistakes, honoring deadlines, and creating realistic schedules.  As a straight-A student, Jen thought she knew how to study for the Cicerone tests, but realized that to pass even the first level exam she had to go beyond memorization and fully master the material. Throughout the episode, Jen shares some of the shifts in mindset she had to make to cross the Master Cicerone finish line, including relearning how to learn and strengthening her weak areas instead of ignoring them, like memorizing commercial styles despite disagreeing with the requirement. Listen in until the end to hear about the inspiration behind her newsletter, get tips on palate training and health, as well as what Jen is focused on now that she's completed her Cicerone journey.

We are live from the mothership for episode 700 of BSR! It's fitting to be in the place where it all started, Roberta's Pizza, to bring you this jam packed episode of great food and beer pairings for our 700th Beer Session. Experience tantalizing tastings live with Jimmy and friends as they chow down and pour up, straight from the HRN studio in Bushwick.Here to join the celebration are two Master Cicerones and a familiar Beer Acolyte who have carved out their own spaces in the beer world aristocracy: BSR veteran James Tai, of Beeracolyte; Shane McNamara, Master Cicerone, global beer traveler, writer, and judge; and BSR newcomer Max Finnance, an esteemed mentor and educator in the beer space and Master Cicerone.Please raise a glass as we toast to the next 700 episodes of BSR! Cheers! Heritage Radio Network is a listener supported nonprofit podcast network. Support Beer Sessions Radio by becoming a member!Beer Sessions Radio is Powered by Simplecast.

We drink and review beers from Gilbert, AZ and Orange, CA. We talk about the recent Master Cicerone candidates and what it taks to achieve that level. In our Cöld Brüe List, we list the top ten Heisman trophy winners who were a bust at the pro level. We "preview" the 49ers Eagles regular season game.

Rachael & Jen discuss their recent wins, including Rachael's NC Brewery of the Year award and Jen becoming a Master Cicerone!

This week I speak with Chris Pisney and Jen Blair from the Cicerone Certification Program. Chris is Program Director for the program, and Jen is the Exam Manager…and Jen has just attained the highest accolade for Cicerones, becoming a Master Cicerone, joining a group of only 22 other individuals worldwide to achieve that title. Education has always been in short supply in the brewing industry, and as beer styles have changed and evolved dramatically over the course of the last two decades, making beer service and consumer advice relevant to the highly diverse market has never been harder. In this conversation, I discuss with Jen and Chris how to make beer relevant to the market, improve service and ask what breweries and venues need to do to be better. You can find out more at Cicerone.org, there's also an Australian Certified Cicerone group on Facebook that you should consider joining for support in your Cicerone journey.  FEEDBACK: If you'd like to post a question or a voicemail for us to play on an upcoming podcast, you can leave a 90 second message for us here. Entries for the 2024 Awards are now open. Visit brewingawards.org for more information and to enter. If you like what we do at Radio Brews News you can help us out by: Sponsoring the show Reviewing us on Apple Podcasts, Spotify or your favourite podcasting service Emailing us at producer@brewsnews.com.au to share your thoughts

Rachael & Jen just retook their Master Cicerone exams and are ready to talk about it.

Rachael & Jen eschew their prepped material to talk about Master Cicerone studying instead.

Join Jimmy LIVE from Industry City with beer acolyte James Tai, an advanced cicerone and national BJCP beer judge, and Shane McNamara, a master cicerone and Global Director for Beer Passion & Beyond Beer Innovation at AB InBev. Explore the world of beer as a career, while reflecting on Memorial Day and reminiscing about this year's Rib King competition. Tune in now to BSR for an engaging discussion packed with insights from industry experts and mouth watering inspiration. Cheers to the art of beer, memorable traditions, and exciting career possibilities!Heritage Radio Network is a listener supported nonprofit podcast network. Support Beer Sessions Radio by becoming a member!Beer Sessions Radio is Powered by Simplecast.

We are so happy to share this WIBS 2022 session from BJCP National Beer Judge and Master Cicerone Nicole Erny. She is a beer professional from Northern California with a focus on sensory and education. For the past 13 years, she's built her career from beertending at a specialty beer bar to consumer-facing beer events to education and exam development with the Cicerone Program to sensory education, quality program development, staff training and consulting for breweries. In 2011, she became the fourth person and first woman to earn the title of Master Cicerone®. She currently works in the quality team at Faction Brewing Co and has fun as beer buyer for a small restaurant group. In this talk she shares with us some of the science of aroma, taste and flavor. She also walks us through the physical process of beer assessment and then hones in on the mental aspects as well. Our brains love to trick us into making snap judgements and confirmation bias can very much affect what we perceive. And she also touches a bit on how the challenges women naturally face in the industry can knock down our confidence and willingness to trust our own perceptual instincts. When you hear a master cicerone and overall beer badass like Nicole Erny admit she faces imposter syndrome on the regular you know that all us women are not alone in those feelings. I encourage you to grab a beer, grab a tasting glass, pen and paper and tase along. You are sure to learn something great today. Enjoy!Find Nicole Erny atFacebook: nicole.erny.3Instagram: beer_museSession Slides: wcfa.beer/slidesAdditional LinksCicerone® Certification ProgramBJCP Beer Judging ScoresheetFind WCFA & Women's International Beer Summit at...Website: wcfa.beerInstagram: womensintlbeersummitYouTube: Women's Craft Fermentation Alliance This podcast is brought to you by the Women's Craft Fermentation Alliance, a 501(c)(3) dedicated to enabling, empowering and encouraging women and non binary folks in all facets of the craft fermentation space. Your host for this podcast is Michele Wonder, co-founder of the Women's International Beer Summit, an award winning homebrewer, BJCP Certified Beer Judge and a Certified Cicerone®

As Rachael gears up for her Master Cicerone exam retake, Jen has some questions for her.

It's great fun to have Mirella Amato on the show this week. I've had the good pleasure of knowing her for years and have enjoyed her writings and keen insight into the proper way to pair beer and food.  Amato is a Master Cicerone, as well as a Doemens Bier Sommelier. She the also the author of Beerology: Everything You Need to Know to Enjoy Beer…Even More, which is available where books are sold.  Recently the sensory and craft beer consultant launched a new online course through her website, Beerology. It's called Mastering Beer and Food Pairing, and on this episode we talk about the course along with opera, current trends and tastes, and finding the right beer to match a mood. This Episode is sponsored by:World Beer AwardsI'm honored to serve as a co-chair of judges for the U.S. portion this year and we're bringing experienced, fair-minded, and engaged judges to Washington D.C. later on this summer to blind taste beers and to hand out medals. The World Beer Awards ensures that each beer is judged both rigorously and fairly to give it its best chance in the competition. If you're a professional brewer, Learn more about the competition and categories and sign up to enter at WorldBeerAwards.com.  Early bird discount rates are available through April 1, 2022. For more Drink Beer, Think Beer or to check out Beer Edge: The Newsletter for Beer Professionals, follow us on Twitter @thebeeredge and subscribe to our beer industry focused newsletter. There is more information, articles, and engaging content at Beer Edge. Host: John Holl Guest: Mirella Amato Sponsors: World Beer Awards and The Beer Edge Tags: Beer, Food, IPA, Hazy IPA, Kettle Sours, Pairings, Opera  

Launched in 2008 by American brewer, author, and beer educator Ray Daniels, the Cicerone® Certification Program is like beer's equivalent of the Court of Master Sommeliers for wine.In early 2022, Shane McNamara became the first Australian to reach the pinnacle of the program, Master Cicerone, joining a group of only 19 other individuals worldwide who have this title.The Master Cicerone exam challenges individuals to master every technical and aesthetic aspect of beer. It requires an exceptional understanding of brewing, beer, and food pairing — combining outstanding tasting abilities with an encyclopaedic knowledge of commercial beers.If Shane's name is new to you, it was to me too. He's based over in London where he currently works for the world's biggest brewer, AB InBev, in a global role overseeing the innovation, development and quality of some beer brands you might have heard of like Stella Artois, Budweiser and Corona.When I spoke to Shane he'd just gotten back from the Czech Republic, which you'd know is the home of pilsner beer, as explored with writer Tom Acitelli back in Season 8 of the podcast.So I took the opportunity to ask Shane about the Czech beer scene today.And, later on, whether he plans on returning to Australia with his new qualifications, which he says are the payoff for thousands of hours spent studying and tasting beer.

Christina and Erica had the joy of chatting with Mirella Amato, a Master Cicerone, National Level BJCP Judge, and Doemens Bier Sommelier based in Canada. Mirella is a craft beer and sensory consultant and has written the book “Beerology: Everything You Need to Know to Enjoy Beer…Even More”. Her most recent endeavour is teaching an online course on how to pair beer with food. Some topics that came up included whether we are born with sensory abilities or if we can learn them, how having COVID-19 might impact our aroma and taste, and what resources a budding beer enthusiast can access in order to practice their tasting skills. We're also joining Mirella's campaign to celebrate women in beer on St Brigid's day ;)Beers in this episode:Whiplash, Dublin, Ireland - ‘Quad of Paradise' Belgian Quadrupel 11.1% - https://untappd.com/b/whiplash-quad-of-paradise/4630184Porterhouse, Dublin, Ireland - ‘Minaw' DNEIPA 8%- https://untappd.com/b/the-porterhouse-brew-co-minaw-dneipa/4614212Links:Beerology- Craft Beer & Sensory Consulting: https://beerology.caFollow the Beer Ladies here:YouTube - https://www.youtube.com/channel/UCWBi3lGBJmdNZtLk-mj4cXgInstagram - https://www.instagram.com/beerladiespod/Twitter - https://twitter.com/beerladiespodFacebook - https://www.facebook.com/beerladiespodcastPlease follow, like, share, rate, review, subscribe, tell a friend...you can also support us on BuyMeACoffee (Beer) - https://www.buymeacoffee.com/beerladiespodSupport the show (https://www.buymeacoffee.com/beerladiespod)

Jordan sits down with Master Cicerone, author, and beer educator Mirella Amato   Beerology: https://beerology.ca  Mastering Beer & Food Pairing: https://beerology.thinkific.com  Photo credit: Andrew Budziak  ---  Theme: Cold Funk by Kevin MacLeod - incompetech.com   Support us on Patreon: https://tinyurl.com/OCBGPodcast  Don't forget to donate to these amazing organizations! https://blacklivesmatters.carrd.co/#donate  

Beerology is a word that simply means the study of all things beer. It's also a book written by my next guest who has made it her life's work to educate and improve the beer industry. Together we explore beer knowledge and advanced beer pairing techniques. All in the name of experiencing better beer. The Good Beer Matters Podcast comes to you with support from BreweryDB.com, your digital destination for brewery experiences! --- Send in a voice message: https://anchor.fm/jeremy-storton/message

Mandy Naglich is an award-winning home brewer who also writes and teaches about beer. Now she wants to become a Master Cicerone — basically the beer equivalent of a master sommelier. There are only 19 in the world, and just three are women. If Mandy wants to be number 20, she'll need to pass a grueling two-day exam that includes identifying beers by taste and smell, pairing beers with food, and fixing a broken draft line. Dan selflessly offers himself up as Mandy's beer-tasting study buddy, and we get a glimpse of the depth of her knowledge. But will it be enough for her to become a Master Cicerone?To sign up for one of Mandy Naglich's virtual beer workshops, go to BeersWithMandy.com. //Get 500+ more great Sporkful episodes from our catalog and lots of other Stitcher goodness when you sign up for Stitcher Premium: www.StitcherPremium.com/Sporkful (promo code: SPORKFUL).Transcript available at www.sporkful.com.

Rachael & Jen did a little thing called the Master Cicerone exam, NBD. Just kidding - it's a very BD and here is the day after recap.

Check out our latest podcast release.  We talk to Joe Vogelbacher from Sugar Creek Brewing in Charlotte North Carolina .Joe is the 19th master cicerone in the world, an exclusive club. We talk beer, brewing, about the master cicerone qualification and the film Beers of JoyIt's an awesome listen.

It's our fourth Under the Influence Roundtable Series and our focus is craft beer. Panel includes: Jonathan Greene, host of Hops & Spirits; Bryan Roth, editor and writer at Good Beer Hunting and director of the North American Guild of Beer Writers; Neil Witte, Master Cicerone, and Owner/Founder of TapStar and Craft Quality Solutions; Doug Veliky, chief strategy office for Revolution Brewing and founder of BeerCrunchers.com; and Lindsay Hayes, Cicerone and beertender. Panel introduction  ONE TOUGH QUESTION: Is there a beer you'd pull a “Pappygate” (the Netflix Heist) for? Would you buy an NFT of beer? (STORY: https://www.prnewswire.com/news-releases/the-future-of-wine-collecting-is-nfts-301285915.html) Will Seltzerys become a thing? Or  Do you see the big boys going on a buy spree again?  Craft breweries and food; better to have a consistent restaurant or food truck occasionally?  Don't forget to watch the video of each episode on our Facebook and YouTube pages (search Hops & Spirits). And subscribe and give us a 5-star review on your favorite podcast player!

Rachael Hudson, co-owner and head brewery of Pilot Brewing, joins me to discuss opening and running your own brewery, studying for the Master Cicerone exam, False Bottomed Girls podcast and all things Pilot. --- Support this podcast: https://anchor.fm/kindsey-bernhard/support

Today's Guest: Em Sauter Em Sauter has a master's degree in cartooning, is one of only 142 Advanced Cicerones, and is the artist behind Pints and Panels. While working on her second book and studying for the Master Cicerone exam, Em somehow finds the time to put out a new piece of visual beer education every single day. From learning the difference between hops to discovering what foods and activities will pair best with your beers, Pints and Panels has it all. Em has even created a visual syllabus for each of the Cicerone training courses. Be sure to listen to next week's episode as well, to catch the end of our conversation with Em and hear about her travels and favorite beer festivals. Times of Note: 2:01 - Em says hello. 2:33 - What we're drinking. 5:15 - Em's life before Pints and Panels. 6:21 - We learn how close to amazing beer destinations Em is. 8:48 - How Pints and Panels came to be. 12:31 - The best part about beer is sharing. 13:10 - When Em discovered craft beer. 14:47 - Beer in a can?!? 18:32 - Hard Seltzers - Love ‘em or hate ‘em? 21:01 - Em decided to go the route of beer education. 27:48 - What is the benefit of being a Master or Advanced Cicerone? 32:54 - Even this class wouldn't help Jeff. 37:00 - Montana vacation goals. 38:32 - An overview of what Pints and Panels is doing. 41:51 - Education should be accessible. 42:32 - Miles and Points with Pints! 43:00 - The Citi Premier 80k Offer comes with a catch. 51:44 - Some great Amex No Lifetime Language offers. 54:19 - Amex gives away some of the new benefits of the Platinum Card. 1:00:50 - NYT Digital is on special for $4 per month for the first year. 1:01:40 - The 100k Capital One Venture offer ends on 7/19. 1:03:18 - American Airlines and Hyatt announce status match challenges. 1:07:40 - American ends Reduced Mileage Awards. 1:11:06 - JetBlue Mint now bookable with Emirates miles! 1:12:51 - Will we be able to use Virgin miles for a trip to space????? 1:15:16 - Italy declares the waters around Venice a national monument. 1:18:03 - Ireland to open on July 19th to vaccinated Americans. 1:20:05 - ToP and STTP meetup in DC on 7/17! 1:24:37 - The Miles & Pints Theme Song! Relevant Links: Fox Farm Brewery - Grodziskie Polish-Style Smoked Wheat Beer Evolution Craft Brewing - Lot No. 6 Double IPA Guinness - Draught Stout   Tree House Brewing Company Hill Farmstead Brewery The Alchemist Von Trapp Brewery   Three Penny Taproom Prohibition Pig   Cicerone Certification Program       Advanced Cicerone List      Master Cicerone List Pints and Panels Website - pintsandpanels.com Twitter - @PintsandPanels Instagram - @pintsandpanels Travel On Point(s) Website - travel-on-points.com Facebook - Travel on Point(s)   Miles & Pints Website - milesandpints.com Store - Miles & Pints Swag Facebook - Miles & Pints   Twitter - @MILESandPINTS Instagram - @milesandpints TikTok - @milesandpints   Buy Us A Beer

Keeping Together, the saison-focused project from Averie Swanson, has brought world-class mixed culture farmhouse-style beers to Chicago - if even for all too short of a time. We catch up with Averie about the future of Keeping Together as its time in Chicago comes to a close, but we also talk with the Master Cicerone and former co-owner/head brewer at Jester King about her evolution as a brewer and business owner - and it feels like she's just getting started. Also, we extol the virtues of saison as a style, discuss the ups and downs of destination breweries, praise a few more local saison makers, explore the inspiration behind her beer names, and consider a few Chicago delicacies like Home Depot hot dogs and Chicago Handshakes. Then, there's a whole other segment where Craig and Ryan drink through five Keeping Together beers and just go on and on about how great they are, so you should listen to that too. We also talk about special occasion fonts, pastry saisons, and a new take-home edition of Gushy.  Interview with Averie Swanson (00:06:39 - 00:49:46) Beers Reviewed At The Still Point of the Turning World (Saison made with buckwheat and rye)We Are Not the Counter Culture (Saison brun) From the Outer Edge of Inner Space (Bitter saison with Galaxy hops and wildflower honey) The Grace of Maybe (Saison with peaches, vanilla, and lemongrass) Preoccupied with Memory and Expectation (Saison with Japanese Red Shiso leaf, burnt honey, and dry-hopped with Sabro hops)

Today's guest is Em Sauter, a beer educator, Advanced Cicerone®, and the founder of Pints & Panels. In this episode, you'll hear how Em combined her love of beer with her skills as a cartoonist to create Pints & Panels, her business dedicated to visual beer education. We start by discussing what the day-to-day life of a professional cartoonist looks like. Then, we look ahead to Em's upcoming Master Cicerone® exam and forthcoming book. Before taking look back at what Em was up to before beer and how she made the transition from drawing about beer to working in it. Finally, Em lets us know her motto when it comes to drinking beer and what she enjoys most about being a part of the beer industry. (Just a quick heads up, this episode was recorded remotely, so the audio quality is not quite the same as previous seasons, but I hope you still enjoy it!) Here's Em…   

We kick off May with our third Under the Influence Roundtable Series and our focus is craft beer. Panel includes: Neil Witte, Master Cicerone, and Owner/Founder of TapStar and Craft Quality Solutions; and Doug Veliky, chief strategy office for Revolution Brewing and founder of BeerCrunchers.com. Plus some email ramblings from Bryan Roth, editor and writer at GoodBeerHunting and director of the North American Guild of Beer Writers. Panel introduction  ONE TOUGH QUESTION: What’s the best way to enjoy ice cream? Cone, waffle cone, cup or milkshake? Seltzers over taking craft beer on taps eventually? Small and independent beer production declined in 2020, is this a sign? Concept bars for craft beer (i.e. dog parks, Top Golf, etc.) Importance of packaging from the boxes to the cans (plus augmented reality coming??)STORY ON AUGMENTED REALITY: https://www.prnewswire.com/news-releases/augmented-reality-for-craft-beer-industry-packaging-to-follow-301261225.html Don't forget to watch the video of each episode on our Facebook and YouTube pages (search Hops & Spirits). And subscriber and give us a 5-star review on podcast player!

We talk beer with Max Bakker from Los Angeles. Max is 1 of the only 19 Master Cicerones in the world.The master cicerone exam has a 99% fail rate and is 2 days long including beer tastings written exams and more. Translated a master cicerone is top of the beer expert list.Beer Craft Beer Brewery Ale 

Pat Fahey is the Content Director for the Cicerone® Certification Program - a globally recognized certification and education program for beer professionals. In May 2013, Pat was the youngest person to pass the Master Cicerone® exam, and has dedicated his professional career to sensory, education and development of the beer category.  We discuss his first book Building A Sensory Program: A Brewer’s Guide to Beer Evaluation which was released earlier this year via Brewers Publications. Breweries of all sizes - and homebrewers alike - benefit from having organized and regular sensory panels. Pat argues that sensory panels can be internally inclusive and that consumers perspectives can be valuable in informing decisions made at any brewery. Our conversation also touches the evolving nature of beer styles, the role they play in informing consumers expectations and the risks of overly relying on ratings websites to make decisions. We also discuss the unenviable task Pat undertook discussing every single beer style for Wired Magazine’s Each and Every Series.  Those interested in checking out Draughtlab's Flavor Map can find it HERE and its predecessor, The Beer Flavor Wheel. Find Pat Fahey: Cicerone® Certification Program Find Heavy Hops: Website (Listen to all episodes here!) Facebook Instagram Twitter Episode Art and HH Logo By: Bryn Gleason Please Subscribe to our podcast via your preferred listening platform. Rate and leave us a review on Apple Podcast or Spotify to help others find us! Give the gift of HH by sharing our episodes on social media! Small actions such as these go a long way in helping others find us! Full Show Notes: https://scorchedtundra.com/heavy-hops-ep-040-sencerone-pat-fahey-cicerone-program/

Nick and Nigel definitely got smarter — well, one of them did — during Act 27 of Beers with Nigel. Neil With, a beer industry vet, Master Cicerone and one of the foremost authorities on draft beer joins the show. We talk about beer (duh!), his draft system business and we ate if your beer has “ator” at the end of its name, it means something! The gang had beers from Civil Life, KC Bier & Epic Brewing. Mystery beers were from Vanessa House and Gotahold brewing. Get smarter and listen in!

This week on Beer Sessions Radio, Jimmy bridges the gap between wine and beer. Back on the show is Jake Endres from Crooked Run Brewing in Sterling, VA; Patrick Rue from Erosion Wine in Napa Valley, CA; and long-time Beer Sessions Radio favorite, BR Rolya.Patrick kicks off the show with an introduction to Erosion Wine. With prior training as a Master Cicerone, Patrick brings craft beer methods to winemaking and explains the differences he witnessed between the beer and wine worlds. Back East in Virginia, Jake walks us through his mixed fermentation beers that are a part of Crooked Run’s Native Culture series, which aims to challenge people’s ideas of what beer can taste like. BR agrees that mixed fermentation opens the range of flavors you can get, and explains how the language to describe beer and wine flavors has evolved through time. Then, Jimmy poses a hot take about wine drinkers versus craft beer drinkers, and the gang walks us through their favorite food pairings. Even after diligent training, Patrick still maintains a lax approach to food pairings, and BR concludes that beer is much more forgiving than wine when looking for the right food-drink match. Drinks list:Druplet from Crooked Run BrewingSecret Handshake from Erosion WineryDe Ranke, Cantillon BreweryPhoto Courtesy of Erosion Wine.Heritage Radio Network is a listener supported nonprofit podcast network. Support Beer Sessions Radio by becoming a member!Beer Sessions Radio is Powered by Simplecast.

What does it take to become one of only 19 Master Cicerone's in the entire world?  How about taking home the Gold Medal at the U.S. Open for Beer?  Owning your very own brewery?  To find out these answers and more, tune in to my interview with Joe Vogelbacher and don't forget to subscribe! Tales From The SMART Side Show Overview Whether you are part of a company, own a business, or work for an NPO, Tales From The SMART Side will discuss a wide array of strategies to propel your company or organization to unparalleled success. Throughout the course of my 12-15-minute show, I’ll focus on a number of topics. Among them are: Leadership, Effective Communication, Sales, Customer Service, and Company Culture. The show will be entertaining, empowering, and make you smile, while always have you feeling motivated and inspired to excel. Please tune in every Tuesday for new episodes! LINKS Website: www.CreatingOurReality.com Email: CreatingOurReality@gmail.com Facebook: https://www.facebook.com/CreatingOurReality Twitter: https://twitter.com/adenino LinkedIn: https://www.linkedin.com/in/adenino/ Instagram: @anthonydenino4 The Power of Giving and Gratitude! Hard Copy: http://bit.ly/3aPECGz Barnes and Noble E-Book: https://bit.ly/3aPk54x Amazon E-Book https://amzn.to/2xYR2yd

Fresh on the heels of taking the Advanced Cicerone written test online, I thought why am I working so hard to learn more about beer when, on some level, it’s just beer? My next guest is not only an Advanced Cicerone, but has also taken the Master test. Together we discuss prepping for and challenging these tests, and why you should too. This episode is sponsored by BreweryDB.com, the most complete database for the beer industry. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/jeremy-storton/message Support this podcast: https://anchor.fm/jeremy-storton/support

This week, Scottro and Ryan are joined by Master Cicerone® Brian Reed.  After a brief explanation of what #TIPAThursday is, the crew jumps right in to learning more about Brian. Brian, a Master Cicerone® as well a key account manager for Founders Brewing, tells us more about the Cicerone® process and the different levels of certification.  After he gets a little more personal and tells us about this love of horror movies. Ryan tells us about his fear of snakes and how he met a guy named "Snakeguy" in line at Dancing Gnome.  Though he was super nice guy, Ryan was always scared to death of his snake (but loves his pretzels).  (EDIT:  Robert "Snakeguy" Habegger passed away shortly after this podcast was recorded.  The entire FBH community would like to extend our condolences to his family.  Robert was a great man who will be missed by not only the FBH community, but the entire Pittsburgh craft beer community.  May he rest in peace.) Following the snake talk, Ryan asks Brian what his first craft beer was.  You'll never guess what it was, but it's a great one.  Brian then gives us some tips on tasting beer before they dive in to a discussion about Hitchhiker Brewing in Pittsburgh.  (Believe it or not, but Brian and Andy worked together at one time in a non-beer capacity). Brian then tells about his love of German-style beers and a discussion of lactose comes up.  The three talk intellectual property theft for a few minutes (and how long it can last) before diving in to their love of Shubrew's food. Once we hit the "Drunken Portion" of this podcast, we start talking football and the conversation goes all over the place from there before wrapping up the show. Make sure you follow Brian on Twitter @BrianIsBeering See omnystudio.com/listener for privacy information.

Greg Avola welcomes Barry Holmes, CEO of The Bruery & Offshoot Beer Co. to the Virtual Happy Hour. The Bruery was founded in 2008 in Orange County, California by Master Cicerone, Patrick Rue. To this day the talented team of Bruers push the envelope on what beer can be to create memorable tastes, irrespective of traditional beer styles. The Bruery and Offshoot beers can be found in twenty-five states throughout the country but they are mostly known for their Society memberships and Direct-to-Consumer offerings in California and Washington, D.C.

Patrick Rue is the founder of Erosion Wine Company. Previously, he founded the craft beer company, The Bruery in 2008, as his first job out of law school. He's on the short list of Master Cicerone's —which for those who don't know is like a Master Sommelier for beer. https://erosion.wine/ https://erosion.wine/collections/the-wines https://www.thebruery.com/ We Talk About Law school at Chapman and home brewing Life living in the OC and early beers he liked The evolution of “craft” beer from Sierra Nevada to Sam Adams to and what came next Why did San Diego and OC become ground zero for beer The Bruery and the innovation there Becoming the world's 8th Master Cicerone 2016, he was named a “Top 40 Under 40 Tastemaker” by Wine Enthusiast Magazine Erosion: Idea is to make wine fun, no pretentious, casual atmosphere The wines, names, labels, and packaging Where the names come from The need for innovation, creativity and experimentation in wine Blending, sourcing grapes, and more

This week “The Legendary Brew Crew” bring Neil Witte, Master Cicerone and Owner of Craft Quality Solutions to the social distancing virtual happy hour. They talk about the life of a master cicerone, the certification program, the craft beer industry and IPA’s. In this episode they feature beers from Bellefronte Brewing, Wilmington Brew Works, Glasstown Brewing, 4 Hands Brewing, True Respite, 2SP Brewing and Boulevard Brewing. Grab a Drink and Pull Up a Chair! --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/brewsingbanter/message

Episode 267 - Jen Blair, New Realm Brewing (COVID-19 Quarantine Edition) Happy Monday, Thieves! This week we're trying out some new audio options and recording the show from Zoom. We think it sounds a little bit better but let us know what you think. We're also bringing back the concept of the black glass. Executive Producer Justin Kennedy picked up some beers locally and sent to John and Augie. They were wrapped in foil (and even a bottle cap was covered) and the guy's spouses poured into black glasses. It brought some fun back to the show. And Justin was got an assist from the beer selection from today's guest: Jen Blair of New Realm Brewing Co. She sums up what's she's doing and where she has been: "Currently, I’m training approximately 30 New Realm employees to take their Level 2 Cicerone exam in April at both our Atlanta and Virginia Beach locations, while studying for my Master Cicerone exam as well as the next level of my BJCP certification. I also co-host a podcast called False Bottomed Girls that’s focused on beer education for all, but women in particular. My newest project is a plant-based food and beer pairing series with my friend and fellow Advanced Cicerone and beer educator, Asa Stone. Our goal is to provide beer lovers who follow plant-based diets with their own version of The Brewmasters Table. I started both projects because I saw a lack of women educators in both the podcasting and beer pairing areas.Prior to joining New Realm, I was the Executive Director for the North American Craft Maltsters Guild, which is an international trade organization dedicated to promoting craft malt and providing resources and education for small-scale craft maltsters. I not only provided members with education and support but also traveled throughout the US and internationally to present about craft malt and malt sensory. Beer is an agricultural product and I continue to advocate support for local farmers and businesses throughout the beer supply chain."We had a lot of fun talking with her about recipes, brewery growth, and education. Hope you enjoy listening. Wishing you a calm, peaceful, and reflective Memorial Day. **Want to support us? We have launched a PATREON Page. Click here to let us know you care!**As always, you can email your questions, complaints, whimpers, or whines to us at stealthisbeerpodcast@gmail.com. We read everything we get and we'll try to respond as quickly as we can. If not online, then on air. And THANKS!You can subscribe to STB on iTunes and PLEASE LEAVE US A REVIEW!!!Co-hosts: Augie Carton & John Holl Producer: Justin Kennedy Engineer: Brian Casse Music: "Abstract Concepts - What Up in the Streets" by Black Ant.

Chat with a legend - the youngest ever, first female and fourth ever Master Cicerone, Nicole Erny - the Quality, Sensory and Education Projects Coordinated at Alvarado Street Brewery in California.  We talk Belguim beers and dive deep into testing for Diacetyl and the hopes and dreams of yeast.  We hit on the "Skittles Test," the evolution of IPAs and plenty more.  Enjoy!

“Unlike others, her beer journey started with tasting local brews and craft beer and this led her to develop a passion for craft beer which was very niche 12 years ago.” Meet Mirella Amato, Canada’s only Master Cicerone, beer judge and the author of Beerology on Cheers Chatty Podcast. Subscribe and listen to Cheers Chatty on iTunes, YouTube, Google Podcast, Spotify and Sound Cloud.

When it comes to tasting beer, the most important thing we need to decide is, do we like it, yes or no. But, for those of us who want to take it to the next level, we need to decipher what we are tasting, where those flavors come from and how to pair them to create the best flavor synergy. This is what brewers, beer judges and Cicerones spend their lives focused on. As you can imagine, this is a complex issue that requires education, experience and focus. My next guest has not only literally mastered this, but he has drawn from his experience in the world of wine and beer to create a wealth of resources to teach the rest of us how to taste beer like a Master. Learning how to really taste beer, to explore it’s depths, to find the connections and draw conclusions about how and with what it was made is an arduous journey. But, for those who are willing to put in the work, the rewards can be exponential. Luckily we have people like Rich Higgins to guide our way. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/jeremy-storton/message

What does it mean to be a “master”? More important: what does it take to actually feel that way? In this episode, we’re talking with the 19th Master Cicerone in the world, Joe Vogelbacher. Joe is the CEO and co-founder of Charlotte, North Carolina’s Sugar Creek Brewing Company, and in 2019, he was the only person to pass what is arguably the hardest educational test in beer. His rank of Master Cicerone is the equivalent of wine’s Master Sommelier—he’s studied practically every aspect of beer and beer service, passing a test that has a fail rate of about 90%. If you listened to Good Beer Hunting’s conversation with Ray Daniels, founder of Cicerone, you already have a good primer of what the program is. In this chat with Joe, you get greater insight into what it can be on personal, professional, and even magical levels. Working toward—and passing—the Master Cicerone exam has changed Joe and his brewery, and you’ll hear him open up about the tangible ways he’s noticed these differences. You are also bound to hear some unfamiliar words and science, as Joe casually rattles off aspects of all he’s learned. Sticking with this one is fun, too, as Joe walks us through his tasting process, giving a play-by-play of what it means to study a beer. It’s a benefit and a burden in some ways, as just sitting back to enjoy a beer takes on a different meaning after years of study. This is Joe Vogelbacher of Sugar Creek Brewing Company. Listen in.

Episode 245 - Em Sauter, Pints & Panels, is back As we start to close out another year and a decade we wanted to sit down with Em Sauter, the editor and creator of Pints and Panels to talk about how beer has evolved over the last ten years. We also talk about her taking the Master Cicerone test and the role of beer education. We're posted up this week at Clinton Hall because Treadwell was closed for popcorn machine repairs. Thanks to them for hosting. Tune in and let us know what you think!**Want to support us? We have launched a PATREON Page. Click here to let us know you care!**As always, you can email your questions, complaints, whimpers, or whines to us at stealthisbeerpodcast@gmail.com. We read everything we get and we'll try to respond as quickly as we can. If not online, then on air. And THANKS!You can subscribe to STB on iTunes and PLEASE LEAVE US A REVIEW!!!Co-hosts: Augie Carton & John Holl Producer: Justin Kennedy Engineer: Brian Casse Music: "Abstract Concepts - What Up in the Streets" by Black Ant.

SESSION SUMMARY: Beer and cheese. On their own, they're both awesome. Paired together? They're even more awesome. Cheese has gained worldwide acceptance as one of the best items to pair with adult beverages. Beer, wine, whiskey...it all works and it's all spectacular.And because of that fact, it made perfect sense to keep the beer and food pairing sessions of the Breaking Brews Podcast rolling with a deep dive into the world of beer and cheese pairings!If you listened to Season I, you most likely stumbled across Session 9 where Jason Cercone and Master Cicerone Brian Reed provided a broad commentary on food and beer pairings. Brian shared some exceptional insight on how beer enhances certain flavor profiles (and vice versa), why contrasts in flavor between the beer and food items makes for a better experience than having two flavor profiles that matchup, and much more. You can jump back in the archives and take in Session 9 at your leisure.In Session 39, Jason and Brian are joined by Anais Saint-Andre Loughran, Co-Founder of Chantal's Cheese Shop in Pittsburgh's Bloomfield neighborhood. Anais is a cheese monger extraordinaire and knows cheese front to back, top to bottom, inside and out. She and Brian put their heads together to pair seven beer styles with seven cheese styles and all were consumed and discussed in great detail on this wildly informative, incredibly fun podcast that originated from Chantal's. For all of our Pittsburgh listeners, Chantal's gets a 16/10, 102% on Rotten Tomatoes, would highly recommend score from the Breaking Brews Podcast. If your occasion calls for specialty cheeses, check out Chantal's. And, pro tip: DO NOT leave without some of the Saint Angel cheese. It's covered on the show. You can thank me later. Here is how you can connect with Brian and Anais on the World Wide Web:BRIAN: Instagram | TwitterCHANTAL'S CHEESE SHOP: Website | Facebook | Instagram | TwitterMUSIC CREDIT: Theme music and music clips for the Breaking Brews Podcast - Hellfire by Adam Drake and Tom Jenkins, licensed via www.audionetwork.comSEASON II SPONSOR: Season II of the Breaking Brews Podcast is brought to you by Drunk Swag Source. You can get all your merch needs covered by visiting www.drunkswagsource.com. Use promo code BREAKINGBREWS at checkout and save 10% on any order of $200 or more!

Mirella Amato, Master Cicerone - aka a beer master, joined Michelle and Matt in studio to talk about her journey, how she became one of a few very masters on earth and her philosophy on beer and the enjoyment of ale.An author, Mirella chats about her book Beerology and the creation of the book that outlines everything you need to enjoy beer…even more. Its a hands on, no pretentiousness, straight to the point guide. “I have a very low tolerance for bad beer…” - Mirella Amato. Visit the website: http://beerology.ca/the-book/Scott Madore joined Michelle and Matt to promote his new show on Sauga 960AM. “It’s Complicated” is a dating show with a heavy slice of humour. Visit the website: https://www.facebook.com/MrDatingCoach/Cameron Miller from Edrington joined the DoU crew to catch up with his buddies and tell them of his adventures. Cam talks about refining his palette and helps your hosts to have an adventure with whisky consumption. The history of whisky, the differences between maturation processes and how the various woods affect the flavour and colour of the whisky. Does the age of the whisky affect the colour of the liquid?Visit the website: https://www.edrington.com

There are so many ways you can engage with the beer world on a professional level—but few are more ambitious that attempting to become a Master Cicerone. The term “Cicerone” is still a relatively new concept in the beverage world—but you’ve probably heard of a Master Sommelier in the wine industry. It’s not exactly the same thing—for example, the Cicerone exam focuses significantly on troubleshooting draft technology—but they’re similar in that both require an intense knowledge base (both historic and contemporary), as well as a master-level tasting ability. For most people, it takes hundreds of hours of study, an almost full-time dedication and focus to pull it off. And even then, almost everyone fails. In today’s conversation, I sit down with Em Sauter: a cartoonist and beer educator who found herself compelled towards beer for some not-so-obvious reasons. When we speak, she’s preparing to take her second Master Cicerone exam the day after we record. It’s an incredibly tense, existential time. I mean, she’s already been through all this once, failed, and is coming back for more with no guarantee that she’ll make it this time either. But for the purposes of capturing an oral history of a time, person, and place in beer, it couldn’t be more perfect. This is Em Sauter of Pints and Panels. Listen in.

For this very spooky Halloween episode, The Malty Boyz™ bring in either a trick or a treat for the Bottleshare. Michael discusses his journey to becoming a Master Cicerone. Plus, tales of corporate espionage, Satanic beer cults, and irresponsible scooting in Beer News! Head to our Patreon for weekly Small Batch episodes! DontDrinkBeer.com Patreon.com/DontDrinkBeer Instagram.com/DontDrinkBeers Instagram.com/MaltCoutureDDB Twitter.com/DontDrinkBeer DDBquestions@gmail.com

Drinks On Us July 7, 2019: Mirella Amato, Master Cicerone - aka a beer master, joined Michelle and Matt in studio to talk about her journey, how she became one of a few very masters on earth and her philosophy on beer and the enjoyment of ale. An author, Mirella chats about her book Beerology and the creation of the book that outlines everything you need to enjoy beer…even more. Its a hands on, no pretentiousness, straight to the point guide. “I have a very low tolerance for bad beer…” - Mirella Amato. Visit the website: http://beerology.ca/the-book/ Scott Madore joined Michelle and Matt to promote his new show on Sauga 960AM. “It’s Complicated” is a dating show with a heavy slice of humour. Visit the website: https://www.facebook.com/MrDatingCoach/ Cameron Miller from Edrington joined the DoU crew to catch up with his buddies and tell them of his adventures. Cam talks about refining his palette and helps your hosts to have an adventure with whisky consumption. The history of whisky, the differences between maturation processes and how the various woods affect the flavour and colour of the whisky. Does the age of the whisky affect the colour of the liquid? Visit the website: https://www.edrington.com

A poorly maintained draft system can cost bars and restaurants money and lost customers. Master Cicerone®, Neil Witte, is a man with a plan when it comes to keeping beer fresh and delicious. --- Send in a voice message: https://anchor.fm/jeremy-storton/message

This week, Jimmy and his guests talk about the pernicious Instagram phenomenon known as the #BossPour, where a glass is filled to the rim without any head, at the expense of taste and aromatics, and all for the sake of a good pic. In the studio weighing in are Dan Lamonaca of bar and bottle shop Beer Karma in Williamsburg, James Tai of Beer Acolyte, and Joel Suarez and Matt Negron of The Sampler and Uptown Beer Society. Mirella Amato, Master Cicerone and author of the award-winning book Beerology calls in to talk about the many obstacles to excellent beer photography and later in the show, Julia Herz from the Brewers Association breaks down best practices for pouring and keeping draft lines clean. Tune in to find out how experts are thinking about beer presentation, helping customers find a beer they will love, and what a real boss pour would look like. Beer List: Finback Brewery’s Lounge, Saison Transmitter Brewing’s B6 American Porter Beer Sessions Radio is powered by Simplecast.

SESSION SUMMARY: In this session of the Breaking Brews Podcast, Jason Cercone welcomes back Master Cicerone Brian Reed for a wide open discussion on beer and food pairings. Brian specializes in this area through the Cicerone Certification Program and helps bars, restaurants, and retail locations expertly pair the right beers with food offerings on their menus.We kick things off talking about various aspects of food and beer pairing and Brian tells the story of how he discovered how well beer and food work together. Brian goes on to talk about the "C-C-C" philosophy and how it can help you successfully pair the right beers with any food offering on your menu.Our discussion continues as we talk about how too much of one thing can be bad. EXAMPLE: Pairing a blueberry beer with a blueberry dessert or a smoked beer with smoked BBQ or a pepper beer with a hot dish - while this may seem logical in some cases, it's actually overkill. This session will tell you why.As we get ready to wrap up, Jason fires some basic food items that we all know and love at Brian and he shares the best beer pairing for each item. If you love tacos, pizza, hot wings, and cheeseburgers, you'll want to stick around 'til the end of this session so you do things right with your beer choices going forward.Beer and food pairings is being considered as a rotating series for the Breaking Brews Podcast. If you dig this show and want to hear more about the subject, reach out and let me know!For all of our Pittsburgh listeners, Brian is teaching an Off-Flavor Course on Saturday April 6th and a Beer Savvy Boot Camp on Sunday, April 7th at Eleventh Hour Brewing in Lawrenceville! If you'd like to attend, please click the links below to reserve your seat. Tickets are going fast!Saturday, April 6th: Off-Flavor CourseSunday, April 7th: Beer Savvy Boot CampTo catch up with Brian on the World Wide Web...Twitter | InstagramTo learn more about the Cicerone Certification Program, click here.MUSIC CREDIT: All music in this session of the podcast is courtesy of purple-planet.com

What does it take to persevere through the many trials and tribulations to reach the highest recognized level of education in the beer world? The Barrel to Bottle team is joined by the Golden Nose himself, Master Cicerone Jason Pratt, one of just eighteen in the world to reach Master Cicerone status. Jason shares his sensory perception techniques and encyclopedic knowledge, covering topics including the latest trends and classic styles, plus his favorite flaws in beer. Stick around for the Q&A segment, when Jason helps the team take on your question about the true shelf life of different IPA styles. This one is for the nerds.

Ray Daniels, lifelong beer educator and founder of the Cicerone Certification Program, joins the podcast to tell us all about the early days of the Cicerone Certification Program, what the levels mean, and what it takes to become a Master Cicerone (aka somebody that really knows their beer). The Cicerone Certification Program certifies and educates beer professionals in order to elevate the beer experience for consumers. To learn more, visit www.cicerone.org Want to support the podcast? Visit: https://anchor.fm/building-breweries-a-beer-podcast/support Connect with Michael: Twitter: @michaeldmoeller Instagram: @buildingbreweries Facebook: @buildingbreweries www.buildingbreweries.com --- Support this podcast: https://anchor.fm/building-breweries-a-beer-podcast/support

Michael interviews Ryan Daley, a Master Cicerone at The High End Beer. Ryan walks us through how he became a Master Cicerone, how to enjoy Craft Beer and food pairings.Knowledge Area ResponsibilitiesCandidates for Master Cicerone certification must demonstrate encyclopedic knowledge and an in-depth understanding of all issues related to brewing, beer and beer service.The full Master Cicerone Syllabus is your guide to preparation. All of the resources recommended for the Certified Cicerone® and Advanced Cicerone® exams should be considered in your preparation for the Master exam.Expectations for Master Cicerone candidates:In-depth theoretical and hands-on knowledge of draft systems is required, with a special emphasis on troubleshooting and draft system design.Mastery of beer styles is expected with detailed knowledge of the current BJCP guidelines and familiarity with other style systems as well.Tasting experience with a wide range of beers and styles is a must. Candidates should be familiar with a catalog of commercial examples for each style and have the ability to describe their flavors. Travel to classic beer producing areas in Europe can be highly beneficial.Assessment of off-flavor recognition using AROXA™ flavor standards should be undertaken so that you have mastered recognition of all the off-flavors mentioned in the syllabus. You should also be able to describe unfamiliar off-flavors using specific and descriptive language.Candidates must demonstrate detailed knowledge of the brewing process and its many variations with an emphasis on the sources of flavors in beer and a clear knowledge of how changes in the brewing process might change the flavor of the finished beer. Brewing beer alone or with partners can help to ensure thorough knowledge of the brewing process.Candidates will be asked to complete a number of pairing and chef-collaboration exercises relating beer with food. Experience preparing and presenting beer and food pairing events in collaboration with chefs and/or brewers is strongly recommended.Throughout the exam, candidates will be expected to describe beer (and food) flavors using vivid and specific terms that accurately cover the full spectrum of flavor while remaining within the reach of consumer understanding.Subscribe to Craft Beer Storm Podcast iTunes: https://itunes.apple.com/us/podcast/craft-beer-storm/id1438117278?mt=2Michael Potorti is the Host of Craft Beer Storm and Founder/Brewer at Beara Brewing Co. in Portsmouth, NHMichael PotortiFounder/BrewerHost of "Craft Beer Storm" Podcastmichael@craftbeerstorm.commichael@bearairishbrew.com*** Come visit our brewery for some delicious local craft brew! ***Beara Brewing Co.2800 Lafayette RoadPortsmouth, NH 03801Tel. (857) 342-3272 www.bearairishbrew.com Like us onInstagram: https://www.instagram.com/bearairishbrew/?hl=enFacebook: https://www.facebook.com/BearaIrishBrewingCo Twitter: https://twitter.com/BearaIrishBrew Linked In: https://www.linkedin.com/in/beara-brewing-co-30776075/**LISTEN to our Craft Beer Storm Podcast and share with a friend**Craft Beer Storm Podcast iTunes: https://itunes.apple.com/us/podcast/craft-beer-storm/id1438117278?mt=2Craft Beer Storm You Tube: https://www.youtube.com/channel/UCp3PVuCGmywNWlGFh0N0ukg?view_as=subscriberCraft Beer Storm Podcast Radio Public: https://radiopublic.com/craft-beer-storm-WdbK0LCraft Beer Storm Facebook: https://www.facebook.com/craftbeerstorm/Craft Beer Storm Instagram: https://www.instagram.com/craftbeerstorm/

Exploring the world of beer appreciation and food pairings with Master Cicerone®, Ryan Daley. --- Send in a voice message: https://anchor.fm/jeremy-storton/message

We’ve got some great guests joining us tonight to talk about the Cicerone program and more specifically the Master Cicerone level. Master Cicerone is the fourth and highest level of the Cicerone Certification Program. It recognizes an exceptional understanding of brewing, beer, and pairing — combining outstanding tasting abilities with an encyclopedic knowledge of commercial beers. The Master Cicerone exam challenges individuals to master every technical and aesthetic aspect of beer. Candidates must converse with professional brewers and chefs as a peer, demonstrate the tasting ability of a seasoned quality control panel member and yet also speak with consumers using easy-to-understand but vividly descriptive language. Those who possess these skills serve the industry as consultants, educators, and knowledge leaders in various organizations. We have two Master Cicerones from AB InBev’s The High End division, Max Bakker and Ryan Daley. Beer Sessions Radio is powered by Simplecast

We’ve got some great guests joining us tonight including Brian Strumke from Stillwater Artisanal Ales, Master Cicerone Rich Higgins, and Dan Lamonaca from Beer Karma in Williamsburg. Beer Sessions Radio is powered by Simplecast

 Dave, Mark and Brendan sit down with Master Cicerone (beer expert) Patrick Rue, the founder of The Bruery, to enjoy their favortie craft beers and chat about the pursuit of far fetched dreams.  Patrick's skillful taste buds get put to a blind taste test as he discusses his journey from Law school to home brewing.  Season 1 of the Member Guest Podcast was hosted by The Bruery, a tasty brewing company in Southern Californian.

We’ve got some great guests joining us tonight including our friends Zach Mack from ABC Beer Co., Mike Amidei from Torst, Brad Kesler from Clinton Hall, and Master Cicerone Rich Higgins all the way from San Francisco. Tune in to hear everyone discuss the importance of clean draft lines! Beer Sessions Radio is powered by Simplecast

This week in Beer is a Conversation we share a chat that Brews News editor James Atkinson had with Neil Witte of Craft Quality Solutions while he was in Washington DC at Brewers Association Conference back in April. Neil Witte is the founder of Craft Quality Solutions LLC, which is the very first of its kind to provide field quality services to craft brewers, distributors and retailers. Neil holds one of just thirteen Master Cicerone certifications currently awarded across the world, and has 16 years of experience running the field quality program at Boulevard Brewing Co/Duvel USA. Craft Quality Solutions provides breweries with a top-to-bottom report of what their beer looks like in their top accounts in any given market, along with a whole host of actionable solutions for whatever issues may be uncovered. Neil also provides in-depth training to breweries and distributors on any matter of quality-related topics, including draught system design and maintenance, draught line cleaning, sensory evaluation and off-flavor recognition, and inventory management. Prior to his positions in field quality assessment and maintenance, Neil worked in the wine industry before moving over to beer and becoming a brewer. A lot of Neil's palette and flavour knowledge can be attributed to his experience in these areas, helping to give him the invaluable skills required to achieve the highest level certification of the Cicerone Program. Get in touch Send us your feedback, or leave a voice mail by calling (07) 3040 1508, that we'll play on our next show.

This week in Beer is a Conversation we share a chat that Brews News editor James Atkinson had with Neil Witte of Craft Quality Solutions while he was in Washington DC at Brewers Association Conference back in April. Neil Witte is the founder of Craft Quality Solutions LLC, which is the very first of its kind to provide field quality services to craft brewers, distributors and retailers. Neil holds one of just thirteen Master Cicerone certifications currently awarded across the world, and has 16 years of experience running the field quality program at Boulevard Brewing Co/Duvel USA. Craft Quality Solutions provides breweries with a top-to-bottom report of what their beer looks like in their top accounts in any given market, along with a whole host of actionable solutions for whatever issues may be uncovered. Neil also provides in-depth training to breweries and distributors on any matter of quality-related topics, including draught system design and maintenance, draught line cleaning, sensory evaluation and off-flavor recognition, and inventory management. Prior to his positions in field quality assessment and maintenance, Neil worked in the wine industry before moving over to beer and becoming a brewer. A lot of Neil’s palette and flavour knowledge can be attributed to his experience in these areas, helping to give him the invaluable skills required to achieve the highest level certification of the Cicerone Program. Get in touch Send us your feedback, or leave a voice mail by calling (07) 3040 1508, that we'll play on our next show.

The boys at the Tap Takeover Podcast are leaving the comforts of the Solid Non Fail Studio this week to hit the road for our new Home Brewer Interview Series. We hit the road to crack a few beers with Dave Olson, founder of WisconsinBreweriana.com, a website dedicated to the collection and preservation of Brewery Memorabilia. But that isn't all we're up to in Part 1 of our two part interview! Dave is a craft brewing renaissance man: award winning homebrewer, beer cellar collector, as well as a Cicerone Server with his eye on the Master Cicerone certification. One interview simply wasn't enough to handle all of the amazing historical knowledge, homebrewing expertise, and cicerone-server tasting techniques that Dave brings to the table. Check our Facebook and Instagram for the tap list from the interview, crack a cold one with us, and enjoy Episode 5 Part 1! Cheers!

Tune in for a special episode of Beer Sessions Radio dedicated to food and beer pairings! Jimmy Carbone is joined by Julia Herz of The Brewers Association, Master Cicerone candidates James Tai and Brendan Woodcock and Jimmy Ludwig of the Happy Hour Guys. Listen as the crew discusses the science behind pairings, why every palate is different and why we’ve only reached the tip of the iceberg when it comes to beer and food pairings. This program was brought to you by Union Beer. “Pairing is personal, perception is personal.” [09:00] “I think beer cuisine will have it’s day – we’re not there yet.” [17:00] –Julia Herz on Beer Sessions Radio

In this last Ontario Brewer podcast for 2014, Master Cicerone®, Mirella Amato is once again joined by Matthew O’Hara from Beau’s All Natural Brewing Co. Also in the studio is Lon Ladell, from Big Rig Brewery. Lon and Matthew share their impressions of the beer scene in the Capital Region. Find out: How the Ottawa area beer scene has evolved in the past 10 years How brewers feel about the current Ottawa region brewery boom What’s new in the upcoming 2015 edition of Ontario Brewer  

In this second Ontario Brewer podcast for August, Master Cicerone®, Mirella Amato is once again joined by Paul Brady, from Walkerville Brewery Also in the studio is Lon Ladell, from Big Rig Brewery who has brought in a bottle of his seasonal Release the Hounds Black IPA. Find out: About the Ottawa beer scene How brewers adapt to new equipment The origins of the Black IPA style

In this Episode of Ontario Brewer, Master Cicerone®, Mirella Amato chats with Lon Ladell, co-owner and operator at Big Rig Brewery and Paul Brady, the head brewer for Walkerville Brewery. The trio samples a Milk Stout, currently available from Walkerville Brewery. Find out: Where the name Big Rig comes from The brewery version of hot chocolate mix How to make a hot scotchy

In this second Ontario Brewer podcast for October, Master Cicerone

In this episode of Ontario Brewer, Master Cicerone®, Mirella Amato chats with Kyle Smith, who brews at Cameron’s Brewing Co. and Dave Jameson, the head brewer for Trafalgar Ales and Meads. The trio samples one of the beers in the Cameron’s seasonal Brewmaster Series: Resurrection Roggenbier. Find out: Why rye beer disappeared in Germany How beets are used in brewing The many qualities that rye can contribute to beer  

In this second Ontario Brewer podcast for September, Master Cicerone®, Mirella Amato is once again joined by Mark Murphy, from Left Field Brewery and Austin Roach, from Granite Brewery. The trio chat about the beer scene in Toronto. Find out: About classic Toronto craft beer establishments How the Toronto bar scene has evolved in the past few years Why TV dinners are sometimes very expensive

In this episode of the Ontario Brewer podcast, Master Cicerone®, Mirella Amato chats with two Toronto brewers: Austin Roach, from Granite Brewery and Mark Murphy, from Left Field Brewery. Mark and Austin have brought in a special, limited-edition beer they brewed together especially for the Ontario Brewer Podcast. Find out: How long a beer has to stay in a cask before it’s ready Why brewers enjoy brewing on each other's systems When the collaboration brew is being launched

In this second Ontario Brewer podcast for August, Master Cicerone®, Mirella Amato is once again joined by Ryan Morrow, from Nickel Brook Brewing Co. Also in the studio is Muthu Sakthivel, from Railway City Brewing, who has brought in the feature beer for this podcast, Witty Traveller — a witbier brewed with white pepper. Find out: How brewers feel about bottles vs cans The best way to package bottle-conditioned beers How brewers make sure that unfiltered beers don’t keep fermenting in the bottle

In this Episode of Ontario Brewer, Master Cicerone®, Mirella Amato chats with brewmaster Ryan Morrow, from Nickel Brook Brewing Co. and brewmaster Muthu Sakthivel from Railway City Brewing. The trio sample one of Nickel Brook’s summer seasonal brews: Le Paysan Saison. Find out: The difference between brewing at a larger brewery and a craft brewery How the brewmaster would like his Saison to be enjoyed How saisons style beers evolve in the cellar  

In this second Ontario Brewer podcast for July, Master Cicerone®, Mirella Amato is once again joined by Mike Pentesco, from Niagara Oast House Brewers. Also in the studio is Quality Manager Andrew Crowder from Muskoka Brewery, who has brought in the feature beer for this podcast, Snowy Howell White IPA. Find out: About micro-malting efforts in Ontario What a quality manager’s role is in the brewery About 2 beery Ontario road trips for the summer

In this Episode of Ontario Brewer, Master Cicerone®, Mirella Amato chats with Mike Pentesco, head brewer at Niagara Oast House Brewers and Andrew Crowder, Quality Manager at Muskoka Brewery. The trio sample a one-off beer by Niagara Oast House Brewers called Bound To Your Own Weisses; a Weissbier brewed with lemongrass and white sage. Find out: Which beers are souring in Ontario right now About the different ‘bugs’ that can be used to brew beer How rock bands sometime collaborate with brewers on making beer

In this second Ontario Brewer podcast for June, Master Cicerone®, Mirella Amato is once again joined by George Eagelson from F&M Brewery (producer of Stone Hammer Beer) and Marvin Dyck, from Wellington Brewery. The trio chat about the beer scene in Greater Southwest Ontario. Find out: How brewers feel about pedicures How the beer scene in Guelph has evolved in the past 10 years About all of the new Guelph area breweries  

In this episode of the Ontario Brewer podcast, Master Cicerone®, Mirella Amato chats with two brewmasters from Guelph: Marvin Dyck, from Wellington Brewery and George Eagelson, from F&M Brewery (producer of Stone Hammer Beer). Marvin and George have brought in a special, limited-edition beer they made together especially for the Ontario Brewer Podcast. Find out: Which style of beer can be brewed on a tight deadline How you can participate in brewing a beer this coming Father’s Day … and witness the naming of a beer!

In this second Ontario Brewer podcast for May, Master Cicerone

In this Episode of Ontario Brewer, Master Cicerone

In this second Ontario Brewer podcast for April, Master Cicerone®, Mirella Amato chats with Niagara College Teaching Brewery Brewmaster Program student Jamie Shillow and with Phil DiFonzo, who is the brewmaster at King Brewery. Phil tells the group about an upcoming brand, Barn Door Brewing Company, and talks the group through a tasting of its first release: Toombstone India Pale Lager.  

In this Episode of Ontario Brewer, Master Cicerone®, Mirella Amato is joined by one of the students currently enrolled in the Brewmaster Program at The Niagara College Teaching Brewery, Jamie Shillow, as well as the brewmaster from King Brewery, Phil DiFonzo. Jamie has brought in one of her beers, called "Knowledge is Porter" for the group to sample. Find out: How home brewing can lead to professional brewing What brewing students learn in school How brewers choose the combination of malts that will go into their beer About a new brewery in the making...  

In this second Ontario Brewer podcast for March, Master Cicerone®, Mirella Amato is once again joined by Mark Campbell from Lake of Bays Brewing Co. and Sam Corbeil, from Sawdust City Brewing. The trio chat about the beer scene in Lake Country. Find out: How the beer scene in Muskoka has evolved in the past few years Where to find craft beer in Northern Ontario How beer can be compared to cheese What brewers do when they run out of hops Where the 'Bermuda Triangle of Ontario' is located

In this March Ontario Brewer Podcast, Master Cicerone®, Mirella Amato chats with Sam Corbeil, the head brewer at Sawdust City Brewing as well as brewer Mark Campbell from Lake of Bays Brewing Co. Sam and Mark have come in to share their experience collaborating on a special limited edition OCB Podcast brew and have brought the beer in for sampling. The beer, which is called Four Corners, is actually a ‘Black and Tan’ that combines a Witbier called Paris and a Chocolate Stout called Regent ... Find out: Which fun co-incidence inspired the three names for these beers How to get an intense orange flavour in your beer Where to shop for beer in Paris How to find the right ratio when blending two beers When and where the Four Corners limited edition brew will be released

In this second Ontario Brewer podcast for February, Master Cicerone®, Mirella Amato is once again joined by Black Oak Brewing Co. president, Ken Woods and Beau’s All Natural Brewing Co.brewmaster, Matthew O’Hara. This time, they are sampling St. Luke’s Verse — the latest release in Beau’s All Natural Brewing Company’s Wild Oats Series. Find out: The blend of spices used to brew St. Luke’s Verse Why young maidens would historically sip lavender tea The difference between beer and Gruit (with a little history!) How fermentation affects the flavours in beer Ingredients to avoid when brewing 

In this first Ontario Brewer podcast for February, Master Cicerone®, Mirella Amato chats with Ken Woods, president of Black Oak Brewing Co. and brewmaster Matthew O’Hara from Beau’s All Natural Brewing Co.Together, the trio sample the new Black Oak winter seasonal: Triple Chocolate Cherry Stout. Listen, and find out: How Ken and Matthew are connected How the old ceramic Beaus All Natural bottles were repurposed How chocolate is added three times to the Triple Chocolate Cherry Stout The therapeutic benefits of marshmallows How brewers experiment with new ingredients and spices  

In this first podcast of the 2014 season, Master Cicerone®, Mirella Amato chats with Darren Smith, owner and president of Lake of Bays Brewing Co. and brewer Rob Creighton from Grand River Brewing. Together, the trio sample the first of Lake of Bay’s limited edition Signature Series lineup of tribute beers: China Wall Vienna Dark Lager. Find out: The various reasons why Johnny Bower might have been nicknamed ‘China Wall’ The ingredients in China Wall Dark Vienna Lager and how it’s different from a standard Vienna Lager What the next beer in the series will be How brewers can mask alcohol in high alcohol beers How the quality of local water affects brewing How the entire Baysville liquor was stolen and how it brought the community together The perils of creating custom brews for celebrities   … And find out more about Johnny Bower’s storied career at the Hockey Hall of Fame website

A cicerone is a beer expert, the beer world’s equivalent of a sommelier. There are three levels to the program: Certified Beer Server, Certified Cicerone, and Master Cicerone. Mark speaks with Nicole Erny, one of only seven Master Cicerones in the country, who discusses her passion for beer in all its forms. Unlike a sommelier, a cicerone is particularly focused … Read more about this episode...