My Road to Cicerone®: Erik Fowler of White Labs

Erik Fowler is a Certified Cicerone^® from the San Diego, California area. Here he shares a bit about how becoming a Certified Cicerone helped him get into the beer industry.

1. Where do you work now and what do you do there? 
   I work for White Labs as the Education Coordinator. White Labs has a strong focus on customer and employee education through many different avenues. One day I might be conducting a pairing of fermented foods and beverages in San Diego and the next I’ll be helping facilitate a Yeast Handling workshop on the other side of the US.
2. What industry were you working in when you started preparing for the Certified Cicerone exam? 
   I began studying for the Certified Cicerone exam in 2012 while managing the wine department at a national chain grocery store.
3. How did you first hear of the Cicerone Certification Program? 
   I believe it was in a discussion on Beer Advocate.
4. Why did you choose to pursue Cicerone certification? 
   I took the Certified Beer Server exam in 2010 on a whim for to see if I could pass. I chose to pursue the second level to better my knowledge and skills through studying, as well as have proof of that knowledge on my resume through being a Certified Cicerone.
5. Explain how earning your certification helped you break into the beer industry. 
   I was moving back to San Diego from Northern Virginia when I set up a volunteer position at the newly opened ChuckAlek Independent Brewers in Ramona, CA. The results of my exam came in before I made the move back and ChuckAlek offered me a paid position before I even got there.
6. Describe your study process. How did you prepare for the exam? 
   Besides drinking? Obviously the sensory component of beer is huge, but documenting and forcing yourself to develop a descriptive vocabulary is one of the things people struggle with the most. I read (and still do) every beer-related book and article I could get my hands on.

   The part that I was most concerned with was the draft systems and maintenance component. Working in retail wine sales at the time I didn’t have access to draft system equipment, so I purchased a kegerator conversion kit, which I used for dismantling and cleaning.

7. Were there any areas of study that you became particularly interested in while preparing for the Certified Cicerone exam?
   Beer and food pairing is my true passion. If I could find a way to pair beer and food all day every day I would take the opportunity hands down, but really who wouldn’t? Studying for that section was pretty mind opening.
8. What are your greatest strengths now that you’ve earned Certified Cicerone?
   Confidence is a strength I have grown since gaining my Cicerone Certification. The Certified Cicerone title carries a lot of prestige and respect which has helped solidify my knowledge and passion when viewed by beer enthusiasts and industry colleagues alike.
9. In your opinion, how valuable is it for those looking to get into the beer industry to earn Cicerone certification? 
   Over the last few years I have seen more and more job descriptions require the certification. As a growing industry there are a lot of opportunities for employment, but what I’ve seen in San Diego is there seem to be few qualified candidates to fill these positions. Having the certification will give someone a leg up when applying for industry jobs.
10. What advice do you have for Certified Beer Servers who are looking into taking the Certified Cicerone exam?
    Talk to people. Find a local homebrew club, befriend someone who cleans lines often, and hang out at your local brewery. Also, make sure to read related material as much as possible. Keep at it and have fun, there are much worse things to be studying for!

Ready to get started? Learn more about the Certified Cicerone exam here!