Brewing Industry Job Qualifications and Courses

 

Institute of Brewing and Distilling (IBD)

IBD - Fundamentals of Brewing & Packaging

This course will be suitable for all those involved in the production of cask beer as well as those involved in the production of brewery conditioned beer. The course will therefore meet the needs of those in the craft sector as well as those in the regional and national sectors. The course is appropriate for those involved in the technical aspects of beer production, those involved in the beer supply chain as suppliers and those who have non technical roles within the brewing industry (HR, Finance, Sales, and Logistics). The course will provide a thorough grounding in the technology and art of brewing and will also include field visits to a local maltings and a local brewery. The course will feature an introduction to the consumer aspects of beer with a session on beer styles and the matching of beer with food - complete with a closing night dinner extolling the virtues of the infinite variety of beer styles and types.

Entry to the Fundamentals of Brewing and Packaging and general certificate examinations is open to all applicants.

IBD - General Certificate in Brewing

Ideal for candidates who have been in the brewing industry for 2 to 3 years and intend to undertake a technical production career.

The General Certificate in Brewing gives international recognition of a basic, under-pinning knowledge and understanding in the principles of brewing operations.

The General Certificate in Brewing has been designed for candidates who may have little or no formal academic or technical qualification. Typically a candidate will be employed as a senior operator or team leader in a brewery or packaging plant, however the scope of these examinations will enable candidates from smaller brewing operations to obtain this recognised qualification. This examination is open to anybody with interest in brewing or beer packaging. They are a measure of basic knowledge (theoretical and practical) underpinning brewing, packaging and associated operations.

The General Certificate in Brewing can be an end in itself, or the start of professional development, leading to the Diploma in Brewing (Dipl.Brew) and potentially, the Master Brewer (M.Brew) examinations.

The General Certificate in Brewing has City & Guilds accreditation as Level 3 of the National Qualifications Framework in the UK (or equivalent internationally recognised standards).

Ideal for candidates who have been in the brewing industry for 2 to 3 years and intend to undertake a technical production career.

IBD - General Certificate in Distilling

General Certification in Distilling (GCD) requires a basic knowledge of the processes used to produce the main types of potable spirit consumed worldwide. The scope of the present GCD syllabus is therefore confined to spirits derived either from cereals, cane sugar and cane sugar molasses, and grapes. The generic descriptors "whiskey", "rum" and "brandy" are consequently restricted to beverages made from those respective raw materials. Similarly, neutral spirits derived from the same sources and vodka and gin made from neutral spirit are the only other products covered.

The General Certificate in Distilling allows candidates to qualify for certification in the following electives:

- GCD (Cereal)
- GCD (Sugar Cane Molasses)
- GCD (Grape)

The elective format contains a common or "core" section (of 14 modules) that will be studied by all candidates, and elective sections (each of 6 modules) related to the specific substrates of cereal or sugar cane molasses or grape and their related industries.

IBD - General Certificate in Packaging

The General Certificate in Packaging gives international recognition of a basic, under-pinning knowledge and understanding in the principles of packaging operations.

The General Certificate examinations have been designed for candidates who may have little or no formal academic or technical qualification. Typically a candidate will be employed as a senior operator or team leader in a brewery or packaging plant, however the scope of these examinations will enable candidates from smaller brewing operations to obtain this recognised qualification. This examination is open to anybody with interest in brewing or beer packaging. They are a measure of basic knowledge (theoretical and practical) underpinning brewing, packaging and associated operations.

- The General Certificate in Packaging can be an end in itself, or the start of professional development, leading to the Diploma in Brewing (Dipl.Brew) and potentially, the Master Brewer (M.Brew) examinations.

- The General Certificate in Packaging has City & Guilds accreditation as Level 3 of the National Qualifications Framework in the UK (or equivalent internationally recognised standards),.

IBD - Diploma in Beverage Packaging

The Diploma in Packaging Beer qualification provides global recognition for professionals who are specialists in this vital area of the production process.

IBD - Diploma in Brewing Modules

These learning courses are designed to guide candidates through the examination syllabus. Typical Diploma in Brewing candidates are team leaders and operational managers.

There are three Modules to the Diploma in Brewing Examination.
- Diploma in Brewing Module 1: Materials & Wort
- Diploma in Brewing Module 2: Yeast & Beer
- Diploma in Brewing Module 3: Packaging & Process Technology

The IBD offers various ways of learning towards the Diploma in Brewing Examinations; UK residential courses, Web based learning/tuition and be-spoke in house company courses

IBD - Diploma in Distilling Modules

The Distilling equivalent of the Diploma in Brewing. Typical candidates are team leaders, operational managers and technicians. The exam is a measure of the candidate's theoretical knowledge of the science and technology of the science and technology of distilling.

The Diploma in Distilling exam has City & Guilds accreditation at Level 4 of the National Qualifications Framework in the UK (or equivalent international recognised standards). The exam is split into three modules, which can be sat in any order and combination.

Module 1: Preparation of Fermentable Extract 1A: Cereal wort 1B: Molasses wort 1C: Grapes must
Module 2: Fermentation, Distillation & Maturation
Module 3: Process Technology Each module is examined by a 3-hour examination

IBD - Master Brewer Modules

Over the past year, a major revision of the syllabus and examination format of the IBD Master Brewer qualification has been carried out. For the 2010 Examinations both the new syllabus and existing syllabus will be examined. Candidates who are part way through their Master Brewer can continue with the existing syllabus (for 2010 only) or move to the new syllabus.

University of Nottingham Drinks Qualifications

The University of Nottingham, a leading research institution, offers a comprehensive programme of postgraduate courses which are well regarded within the academic community.

University of Nottingham - Brewing Science Masters (MSc)

Duration: 2-4 years part-time

This pioneering, interdisciplinary MSc programme has been developed for individuals working in the brewing industry, providing a key pathway for continuing professional development.

The course is intended to advance your understanding of the scientific principles of the Brewing process and to develop and demonstrate a cross-process multi-disciplinary approach to optimising brewery unit operations and improving beer quality.

You will develop skills enabling you to:

The programme has been specifically designed for part-time distance learning so you can acquire and practise skills in your work environment.

The programme ends with an innovative, problem-solving brewing project which is designed to permit the skills acquired during the modules to be practised and assessed.

University of Nottingham - Brewing Science Diploma (PGDip)

Duration: 2-4 years part-time

 This pioneering, interdisciplinary Postgraduate Diploma programme has been developed for individuals working in the brewing industry, providing a key pathway for continuing professional development.

The course is intended to advance your understanding of the scientific principles of the Brewing process and to develop and demonstrate a cross-process multi-disciplinary approach to optimising brewery unit operations and improving beer quality.

You will develop skills enabling you to:

The programme has been specifically designed for part-time distance learning so you can acquire and practise skills in your work environment.

University of Nottingham - Brewing: Optimization Using Technical Approaches

(E Learning) Certificate (PGCert)

The Postgraduate Certificate in Brewing: Optimisation Using Technical Approaches is designed for individuals in the brewing and allied industries who would like to develop problem-solving skills to investigate and resolve Brewing process and beer quality issues.

The course would be highly suited to those wishing to advance a production or technical management career and individuals with responsibility for the implementation of technical governance.

This pioneering, interdisciplinary programme provides a key pathway for continuing professional development.

It has been specifically designed for part-time distance learning so that you can acquire and practise skills in your work environment. Modules are delivered by a combination of interactive e-learning and intensive advanced residential courses held at The University of Nottingham.

The course is taught by staff from the School of Biosciences with expertise in Brewing and related sciences, together with invited contributions from specialist Brewing practitioners; all are internationally renowned leaders within their field.

University of Nottingham - Brewing: Principles and Practice (E Learning)

Certificate (PGCert)

The Postgraduate Certificate in Brewing: Principles and Practice is designed for individuals in the brewing and allied industries who would like to improve their understanding of the scientific principles and practice of the brewing process. The course would also be highly suitable for those aspiring to a career as a practical brewer.

Our pioneering, interdisciplinary programme provides a key pathway for continuing professional development. The certificate consists of five modules covering Raw materials for Brewing, Brewhouse Processes, Brewery Yeast Management, Fermentation and east Handling and Beer Maturation & Filtration.

It has been specifically designed for part-time distance learning so that you can acquire and practise skills in your work environment. Modules are delivered by a combination of interactive e-learning and intensive advanced residential courses held at The University of Nottingham. The course is taught by staff from the School of Biosciences with expertise in Brewing and related sciences, together with invited contributions from specialist Brewing practitioners; all are internationally renowned leaders within their field.

University of Nottingham - Brewing Short Courses

University of Nottingham - Raw Materials for Brewing Short Course

This course focuses on the science and technology of the production and key quality parameters of raw materials used in the brewing process (water, barley - including malting science & technology - hops and brewing adjuncts). Links between raw material and product quality attributes are explored.

University of Nottingham - Brewhouse Processes Short Course

This course develops knowledge of the scientific principles which underpin the processes carried out in the brewhouse. Emphasis is placed on how brewing technology can be used to control the underlying science and ensure that the brewer has the required control over product quality and consistency.

University of Nottingham - Brewery Yeast Management Short Course

This course provides an understanding of the underlying science and technology of brewery yeast management. It considers brewing yeast taxonomy, genomics, genetic stability, storage protocols, yeast supply and propagation. Principles, best practice and quality assurance strategies are discussed.

University of Nottingham - Fermentation & Yeast Handling Short Course

This course focuses on the principles and practice of fermentation management and subsequent yeast handling. It considers pitching and yeast quality, fermentation and flavour metabolism, fermentation systems and operations, yeast flocculation, cropping and storage. Operational practice and challenges as well as potential innovative technologies are discussed.

University of Nottingham - Beer Maturation and Filtration Short Course

This course considers biological and chemical processes that contribute to the maturation of beer once fermentation is complete. The principles and relevance to industrial practice of flavour and aroma changes, the formation and stabilisation to prevent non-biological hazes is considered.

University of Nottingham - Brewery Waste Management Short Course

Brewery waste management is a critical role for any brewer. This course will concentrate on strategies for reducing and utilising wastes such as water, residual beer, spent grain, spent yeast, trub, cleaning-in-place residues and kieselguhr. Environmental management systems will also be discussed.

University of Nottingham - Brewing Microbiology Short Course

This course considers the occurrence, frequency, biology and detection of the micro-organisms that are associated with the spoilage of the brewing process from raw materials to final product. The impact of contamination on process and final product quality will be considered. The principles and practice of HACCP, cleaning-in-place and GMP will be discussed.

University of Nottingham - Packaging of Beer Short Course

This module covers the essential elements of packaging beers and other related alcoholic beverages. The module includes theoretical and legal aspects of packaging together with consideration of the design and operation of modern high speed packaging lines.

University of Nottingham - Beer Flavour Development & Sensory Analysis Short Course

Here the course considers how flavour is perceived by the consumer and the multisensory nature of the flavour stimuli presented by beers. They then examine the development of key beer flavour attributes from a holistic, cross-process perspective. Sensory Analysis of beer covers all aspects from recruiting a panel to test design and data analysis. Flavour stability of beers and undesirable taints are also covered.

University of Nottingham - Beer Analysis & Quality Management Short Course

Beer quality is a key performance indicator of the entire brewing and packaging process. This course examines the key quality parameters, where and when in process they are typically measured and the instrumental analyses which are most commonly applied. These measurements are then linked into the Quality Systems which must be put in place in the modern brewery to achieve "Designed in Quality" and a "Right First Time" production culture.