We sat down with Jason (who has a master’s degree in microbiology and molecular genetics, by the way), and asked him a few juicy questions on his background, on pairings and, of course, on beer:
What exactly is a Cicerone again?
“Cicerone actually translates roughly to ‘tour guide’ and is someone who has gone through a mix of studying and hands-on learning to help guide others along their beer journey.”
So you have a background in microbiology … tell us a little about your journey to becoming a beer expert.
“Prior to working in the beer business, I got my master’s degree in microbiology and molecular genetics. At the time, I was doing biomedical research with a focus on cancer and infectious disease. I really didn’t have much of a background or knowledge in beer, outside of one section in a fermentation science class. Luckily, a lot of the skills that I picked up along the way translated into my first role as research microbiologist, and then a yeast and fermentation scientist … I was a beer drinker, but I didn’t fully appreciate all of the art and science that goes into the process of brewing. When I had to make my career decision, I fell in love with the industry and realized that I’d found my passion, so I haven’t stopped learning about [beer] since.”
How do you become a Master Cicerone?
“Preparing for the Master Cicerone exam was a pretty intense process. During the exam, you need a mix of book knowledge and the ability to draw on personal, hands-on experience in the industry to have the best shot at passing.
On the bright side, some of the ‘studying’ involves going to the local liquor store and buying a bunch of beer that you’ve never had a chance to try before. The tasting portion of the exam involves a number of sections, including blind identification of beer styles, off-flavor detection and flavor evaluation and descriptions.”
What are the 3 things to remember about beer pairing?
“The first rule is: Remember the importance of balancing flavor intensities.
The second is to build layers of complementing and contrasting flavors, and use beer’s cutting ability to cleanse your palate.
The last, and probably most important, rule is this:
Have fun.
Everyone’s palate is different. So a pairing that you really love might not work for someone else and vice versa, and that’s okay. Also, don’t be afraid to experiment. It’s important to understand what a good pairing, and even a bad pairing, looks like, so you know which flavor combinations work and should be repeated, and which ones should be left alone.”
