Advanced Cicerone Tasting Exam Strategy & Schedule

Written By Matthew Shapiro

When studying for the AC tasting exam, I used a similar schedule to what I’ve listed below. I didn’t use this schedule exactly (I figured it out as I went), and giving yourself even longer to prep would be ideal, but here’s what I’d do given 6 or 8 weeks to prepare.

6 Week AC Tasting Exam Training Program


Week 1

  • Style side-by-sides: 5-7 tastings per week

Week 2

  • Style side-by-sides: 5-7 tastings per week

Week 3

  • Style side-by-sides: 3-4 tastings per week 

  • Off Flavors: 3 tastings per week A+C 

Week 4

  • Mock Exam Style Identification: 3-4 tastings per week

  • Off Flavors: 3 tastings per week B+D

Week 5 

  • Mock Exam Style Identification: 4-5 tastings per week

  • Off Flavors: 2-3 tastings per week A+C

  • Consumer descriptor panel practice: 1-2 per week (exam conditions; see syllabus)

  • Technical Panel practice: 2-3 per week (exam conditions; see syllabus)

Week 6

  • Style side-by-sides (revisit challenging ones): 4-5 tastings per week

  • Off Flavors: 2-3 tastings per week B+D

  • Consumer descriptor panel practice: 1-2 per week (exam conditions; see syllabus)

  • Technical Panel practice: 2-3 per week (exam conditions; see syllabus)

8 Week AC Tasting Exam Training Program


Week 1

  • Style side-by-sides: 4-7 tastings per week

Week 2

  • Style side-by-sides: 4-7 tastings per week

Week 3

  • Style side-by-sides: 4-7 tastings per week

Week 4

  • Mock Exam Style Identification: 4-7 tastings per week

Week 5

  • Style side-by-sides: 3-4 tastings per week 

  • Off Flavors: 3 tastings per week A+C 

Week 6

  • Mock Exam Style Identification: 3-4 tastings per week

  • Off Flavors: 3 tastings per week B+D

Week 7 

  • Mock Exam Style Identification: 4-5 tastings per week

  • Off Flavors: 2-3 tastings per week A+C

  • Consumer descriptor panel practice: 1-2 per week (exam conditions; see syllabus)

  • Technical Panel practice: 2-3 per week (exam conditions; see syllabus)

Week 8

  • Style side-by-sides (revisit challenging ones): 4-5 tastings per week

  • Off Flavors: 2-3 tastings per week B+D

  • Consumer descriptor panel practice: 1-2 per week (exam conditions; see syllabus)

  • Technical Panel practice 2-3 per week: (exam conditions; see syllabus)

Style side by sides taste 2 or 3 similar styles from multiple producers. 

  • Focus on how you identify a particular style/nationality

  • Taste how different commercial examples present

  • Here’s how I set them up

  • Examples:

    • 2 Wee Heavies, 2 Doppelbocks, 1 Belgian Dubbel, 1 Belgian Dark Strong

    • 2 International Amber Lagers, 2 American Amber Ales, 1 Strong Bitter, 1 Märzen

    • 2 American Lagers, 2 International Pale Lagers, 1 Kölsch, 1 American Blonde Ale

    • See my blog for more examples

Mock Exam Style Identification (exam conditions)

  • Have a proctor serve you 5 beers from a variety of countries and with a variety of appearances with a list of 4 styles to pick from per sample. Choose the correct style and give yourself 15 minutes to complete the panel (double check the most recent syllabus to confirm the time limit and setup).

  • Create a system that works for you. If your proctor is a beer nerd, fantastic; leave it up to them to provide challenging styles to choose from. If not, create a key or guide they can use. Alternatively, you can purchase the beer you’ll be using and stick labels on the beers with the 4 choices you’d like them to present you with. This process will take some trial and error.

  • If you miss one:

    • Do a tasting and sensory breakdown along side the BJCP entry for that style

    • Optional but extremely helpful: open the style you guessed it was and compare it to the sample you missed

Off Flavors:

  • A: DMS, H2S, Isovaleric Acid, Mercaptan

  • B: Lactic Acid, Acetic Acid

  • C: Lightstruck, Metallic 

  • D: DMS, Metallic, Diacetyl, Acetaldehyde

Measure out and split up off the off flavor spikes to use throughout the week OR use the entire spike and plastic wrap/seal up the cups and refrigerate for use throughout the week. Spikes aren’t produced to be split up/saved, but you can usually get a few days’ use out of them. Depending on which spikes you have, it may be best to do the off-flavor practice on consecutive days throughout the week so they maintain their potency. Studying the spikes on different days like this worked really well for me. I found it kind of overwhelming to get to know them when doing them all at once and with this method you get to deep dive the easy-to-confuse ones.

  • The ultimate AC off-flavor mnemonic:

    • Do chill, madam. - AC Matt Mylar

  • DMS

  • Oxidized (T2N)

  • Cholorophenol

  • H2S

  • Isovaleric Acid

  • Lactic Acid

  • Lightstruck (3MBT)

  • Metallic

  • Acetic Acid

  • Diacetyl

  • Acetaldehyde

  • Mercaptan

Services to help you study:

  • Studying and preparing for this exam was extremely difficult and overwhelming, and I hope the tips above help make your process smoother. If you want more help, I offer 1-on-1 study sessions to help you tackle this exam:

    • virtual tastings and style breakdowns

    • study strategies and proctor assistance

    • the AC technical panel

    • the AC consumer-focused descriptive panel

    • custom requests and workshops

Send me an email at bottledregs@gmail.com to get started!

Matthew Shapiro
Next

Blind Panel Practice