The Court of Master SommeliersSommelier · StudyBeta
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Beers & Ciders

What the Court’s Examination Syllabus 2026/2027 lists for Beers & Ciders, level by level.

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Candidates should have an increasing depth of knowledge of the subject matter as they progress to each level of qualification.

Introductory Certificate

  1. Beer production: ingredients, methods define equipment, used, for example Mash tun & Copper.
  2. Terms used: Wort (Sweet — Bitter) Liquor.
  3. Hops: Types and use of.
  4. Beer types: Ales, Lager, Stout, Porter Weissbier, Fruit beers.
  5. Conditioning practice — Pasteurisation (Keg, bottle Can).
  6. Cask conditioning — terms: for example, Venting, tapping, Stillage.
  7. Cider production: Apple types, use of pears, Traditional production methods vs commercial practice.
  8. Cider types.

Certified Sommelier

  1. Food & Beer Pairing.
  2. Beer types.
  3. Belgian speciality beers.

Advanced Certificate & MS Diploma

  1. Malt types and production techniques.
  2. Best known hop varieties.
  3. Brewing practices: Dry Hoppping, Krausening etc.
  4. Principal beer types and production techniques from around the world. For example:
    • Lambic beers.
    • Rauchbier.
    • Seasonal beers.
    • Gueuze.
In the course bookBeerChapter 5 · Spirits, Liqueurs, Beers and MineralsIntroductory and Certified: ready in the study portal →