Beer Trek #7: Seek the Beer Wisdom of a Certified Cicerone™
Think you know absolutely everything about brews? Sorry, buds. You probably don't. So take beer trekking to the next level and seek the wisdom of a Certified Cicerone (sis-uh-ROHN). Not just a beer sommelier -- anyone can call themselves that -- a Certified Cicerone is a vetted expert who not only has studied and mastered all that is beer but has passed an exam so rigorous that only a mere 150+ brew enthusiasts in the country have achieved the title of Certified Cicerone. It's serious beer education.
Certified Cicerones must master five areas of beer expertise, including beer storage, sales and service; beer styles and culture; beer tasting and flavors; brewing ingredients and processes; and pairing beer with food. Ray Daniels, the founder of the Cicerone Certification Program (cicerone.org) and president of the Craft Beer Institute, established the program to provide consumers with beer professionals skilled in selecting, acquiring, storing and serving beer -- and much to everyone's beerful enjoyment.
We rounded up five restaurants and bars with Certified Cicerones who not only ensure the beer they serve up is the best it can be but who can also give you some expert suggestions on primo beer and food pairings to bring out the brews' best flavors.
Five Spots With Certified Cicerones On Staff
The Publican - Chicago, IL
If you're a first-timer to one of Chicago's hottest restaurants, The Publican's on-staff Certified Cicerone, Michael McAvena, has a recommendation to whet your appetite:
"One of my favorite all-time pairings is Vichtenaar from Brouwerij Verhaeghe and our charcuterie plate-pork pie, head cheese, pancetta-foie gras terrine lardo, morteau sausage, pickles and mustards. The plate changes daily, but for the most part the mix of style is always the same.
"Vichtenaar with its sweet and sour, cherry-ish, balsamic character is a perfect accompaniment to our house-made charcuterie plate. For me, this is an ideal pairing. The beer finds resonance in much of the plate, but also adds great contrast. I truly think they make one another better."
The Meddlesome Moth - Dallas, TX
We asked Matt Quenette, the on-staff Certified Cicerone at The Meddlesome Moth, for his suggestions on brews and food, and he was extremely helpful, offering us not only recommendations but further insight into beer craft.
"People ask all the time what my favorite beer is, and that is such a difficult answer. Mood, weather, schedule, value, and availability all play a vital role in how you decide what beer to drink. I always go for availability and value.
"At The Meddlesome Moth, a cask conditioned ale is tapped every Wednesday from our firkin cellar program, and the beer is generally always expressive and singular in its availability. Casks provide brewers a blank canvas to explore their imagination or prove their finesse by creating a living beer. Past offerings have included Stone I.R.S. aged on American oak to Avery Maharaja double dry-hopped with a pound and a half of Chinook... Full-bodied, chocolate toffee stout with vanilla oak characters to Imperial IPA with tropical pineapple, mango, tangerine hop notes with a mighty, sweet malt backbone and warmth.
"Food plays another vital role in life, and the same rules apply. Moth Chef Chad Kelley composes a dinner special to pair with the cask on Wednesdays. Today, I would get the Oatmeal Stout Risotto with Assorted Roasted Mushrooms and Goat Cheese topped with a Truffle Oil Poached Egg paired with a pint of Breckenridge Small Batch 471 ESB Cask. Ask again next week, and it will be different."
The Ginger Man - New York, NY
Already known by New Yorkers for its great beer selection and signature growlers, The Ginger Man also boasts the first bartender in New York City to become a Certified Cicerone, Anne Becerra. You can test her brew wisdom, whether on menu pairings, microbrews or just beer in general. If you're up for beer and small bites, you might try the recommended Spaten Lager or Franziskaner Weisse with the german sausage platter, or a Stone IPA or Rodenbach with the artisanal cheese platter.
Social Kitchen & Brewery - San Francisco, CA
Rich Higgins, Social's resident Certified Cicerone, kicked off a Monthly Brewmaster Dinner Series in July 2010. The brew-fixe dinners include appetizers and courses paired with house brews, and offer a culinary twist to your beer education.
You can also broaden your beer palate at Higgins' food-pairing events, where you can taste the wonders of complements like "La Fleur du Midi, rolled in smoked and spicy paprika and sea salt, paired with Lazy Hazy Hefeweizen" or "soft-ripened La Reine Blanche, a dense and creamy goat- and sheep-milk cheese, paired with Rapscallion Belgian-style golden ale."
Stone Brewing World Bistro and Gardens - Escondido, CA
Throughout the year, Stone Brewing's resident beer expert and Certified Cicerone, "Dr." Bill Sysak, hosts special "Master Pairings" dinners with Stone Brewing World Bistro's executive chef, Alex Carballo. The popular, ticketed evenings are themed, with topics like Vegetarian Beer Dinner, Beer & Sushi, Beer & Chocolate, Beer & Desserts, and Beer & Breakfast -- for die-hard brewski-lovers.
When you nosh at the bistro, you might start by trying the Stone Pale Ale with the artisanal sausage plate, or ask for a trek (flight) of beer samples to complement the popular barbecue duck tacos (pictured).
