Master Beercierge

Master

In order to take these exams, you will need to already be an Advanced Beercierge, having taken and passed the exam within the past 24 months (you must wait 18 months from the passing and completion date of all portions of your Advanced Exam to take this exam). If you are being mentored by a Master Beercierge (or equivalent), you will be allowed up to 36 months. Our recommendation is that you will have been in the beer business four to five years before being at this level.

$800

Online Exam (pass this first; 90 Minutes, 180 questions).
$200
If you don’t pass the exam, you can retake it for a reduced rate of $150, but you must wait 90 days. If you don’t pass the exam the second time, you can retake it for $150, but you must wait 180 days.
P/NP (80% to pass; no scores given)

In-Person Exam

  1. Written (6 questions; 45 minutes)
  2. Salesmanship (real experiences and customer interactions; sell by style, country, region, beer & food pairings, hospitality interactions; 25 minutes)
  3. and
  4. Tasting (via a Beercierge grid; taste and identify six beers in 30 minutes)
  5. $600
  6. P/NP (80% to pass; no scores given)

This must be taken within 180 days of taking the Master Online Exam. If it is not, you’ll need to retake that exam, but can do so for a reduced fee of $150. There is no time hold between the Master Online and the In-Person Exams. You can take them back to back, if you like, but you must allow time for evaluation and acceptance of your Online Exam. Our recommendation is to allow at least two weeks between exams. All In-Person Exams will be given in Belmont, MA at The Society of Master Beercierge (85 Leonard Street, Lower Level).

Recommended Reading List:

  • Tasting Beer
  • Setting The Table
  • Beer Pairing (Herz & Conley)
  • The Beer Bible (Jeff Alworth)
  • The Brewmaster’s Table (Garrett Oliver)
  • IPA (Mitch Steele)
  • Wild Brews (Jeff Sparrow)
  • Brewing With Wheat (Stan Hieronymus)
  • Brew Like A Monk (Stan Hieronymus)
  • Malt: A Practical Guide from Field to Brewhouse (John Mallett)
  • Yeast: The Practical Guide to Beer Fermentation (Chris White and Jamil Zainasheff)
  • Draught Quality Manual (Brewer’s Association)
  • BJCP 2015 Beer Style Guidelines (in its entirety)

*The Oxford Companion to Beer is a highly recommended reference book for anyone looking to advance their understanding of beer, though not required to be read in its’ entirety.*