The new Cicerone course is mentioned in the Jan/Feb 2008 issue of Zymurgy. It was created by Ray Daniels (author of Designing Great Beers). The certification program will include three levels: Certified Beer Server, Certified Cicerone, and Master Cicerone.
Courses in the program cover storage, sales and service, beer styles and culture, beer tasting and flavours, ingredients and processes, and pairing beer with food.
"People who serve and sell beer don't have a way to demonstrate their competence with beer," says Daniels. "Today anyone can call themselves a beer expert or beer sommelier, but there is no objective measure of that person's knowledge or tasting ability."
The article references Cafe d'Alsace in New York City which has a designated beer sommelier for its beer menu of more than 100 brews, mostly of German, French and Belgian origin. This is roughly what Daniels has in mind, and wants to take it a step further (more in article).
Cheers,
reVox