The 6 Pack is BACK!

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Beer Scholar Updates

It's been a busy/amazing few months for Beer Scholar. I've been walking the earth, meeting people, and having adventures...you know, like Caine from Kung Fu, except that I'm no young grasshopper.

Recent accomplishments:

• I judged the Great American Beer Festival.
• I attended an Aroxa beer sensory training program. Aroxa makes the off flavor spikes used to prep for Cicerone exams and to train sensory analysts.

• I released a free new workshop: How to crush the Certified Cicerone® exam without wasting a minute of your precious study time!
• Me & AC Scott Fielder are currently enrolling for the Advanced Cicerone Coaching Program & there are a couple slots left!

The AC Coaching Program is incredible. AC Scott Fielder and I are more confident than ever in our Become an Advanced Cicerone® or your Money Back guarantee! Contact me if you want in (or go here for more info on the program).

Advanced Cicerone Coaching Enrollment

If you're ready to become an Advanced Cicerone, let's talk!

Reach out to me and let me know you're interested! Please fill out this application and submit it.

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The 6 Pack

As always, here are six quick links, each with a short blurb.

How much does it cost to become a Certified Cicerone...and is it worth it? - Beer Scholar

I wrote this short blog post. As you can imagine, I think it's worth becoming a CC - but if you're wondering about the cost, then read on!

How should you describe beer colors for different SRM degrees? - Beer Scholar

I've been asked many times why Cicerone & BJCP & Beer Scholar & other sources use different terms to describe beers of the same SRM level, i.e. "dark amber" vs. "pale copper."

The Women in Beer (WIBS) 2023 Summit - HAPPENING NOW

I donated 3 CBS courses and 1 CC course to WIBS to award as scholarships, but you can only apply for them if you buy tickets to the event! There's a dope lineup of speakers and presentations (and you can watch the recordings anytime), I highly recommend you check it out. Pssst, I have ONE promo code to get one of y'all into WIBS for free. Reply and ask for it, but please only if you'll actually attend some of the presentations! First ask, first get.

How umami became the fifth taste and how it makes food irresistible - NPR

Still confused about just wtf umami is & what it tastes like? Most people are, because it's difficult to describe. Umami is a primary taste, like sour, sweet, salt, and bitter. Umami is often described as "savory" and it frequently comes in combo with salt and proteins. Click for more.

The Underrated Number: Impacts of HSI on Beer Aroma and the Hop Over-Supply - Shan Ferments

Sensory scientist & beer whiz Shanleigh Thomson explains the "Hop Storage Index," which is key to understand if you contract for hops - it's a measure of the oxidation of hop compounds with time. There's big oversupply in the hop market, which means old hops and high HSI. Be aware.

Randy Mosher Talks About Your Tasting Brain - All About Beer

Randy Mosher has a book on the way called The Tasting Brain, which is going to be all about sensory science. Until it drops, this great podcast is all you get!

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Thanks for reading, y'all! Have a good one.

Cheers,

Chris