Apprenticeship training course

Brewer (level 4)

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Information about Brewer (level 4)

Making beer.

• Knowledge, skills and behaviours:
  View knowledge, skills and behaviours

  Knowledge

  • Industry legislation and regulations: Health & Safety, Food Safety & Hygiene, Operational Compliance, Environmental.
  • Techniques and requirements for processing of ingredients prior to use in the brewery including equipment and machinery used in the process.
  • Principles of raw material and ingredient inspection, handling, storage and stock control.
  • Cleaning process: relating to the raw material handling stage of brewing.
  • Planning, prioritising, handover or close down procedures and time management techniques.
  • The provenance, quality and characteristics of principle ingredients used for beer production and their individual and combined contribution to beer style, character and recipes.
  • Principles of beer recipe record keeping.
  • Principles of brewing including equipment and machinery used in the process.
  • Cleaning process: relating to the brewhouse stage of brewing.
  • Principles of fermentation and conditioning including equipment and machinery used in the process.
  • Principles of yeast management and handling including equipment and machinery used in the process.
  • Cleaning process: relating to the yeast and fermentation stage of brewing.
  • Principles and importance of plant design, operation, hygiene and maintenance on production quality, safety and efficiency.
  • Principles of beer finishing and maturation, including stabilisation prior to packaging, equipment and machinery used in the process.
  • Cleaning process: relating to the beer finishing and maturation stage of brewing.
  • Principles and types of beer packaging including equipment and machinery used in the process.
  • Cleaning process: relating to the packaging stage of brewing.
  • Required transport and storage conditions of bulk beer to ensure product stability and retail trade quality.
  • Required transport and storage conditions of packaged beer to ensure product stability and retail trade quality.
  • Cleaning process: relating to the product stability and retail trade quality stage of brewing.
  • Brewery monitoring systems for product assurance.
  • Principles of quality assurance (QA) and quality control (QC): contribution to process efficiency.
  • Food safety and Hazard Analysis and Critical Control Point (HACCP).
  • Principles of sustainability and circular economy in the brewing process and related supply chains. Energy efficiency and reuse of materials. Minimising waste. Recycling procedures.
  • Heritage and structure of the beer industry.
  • Commercial requirements of brewery operation and how they are measured, including KPIs and promotional activities.
  • Principles of problem solving and continuous improvement (CI).
  • Verbal and visual communication techniques. Giving and receiving information. Matching style to audience. Industry terminology.
  • Written communication techniques. Plain English principles.
  • Information technology and digital: digital interfaces, email, spreadsheets, presentation, word processing. General Data Protection Regulation (GDPR). Cyber security.
  • Principles of equity, diversity, and inclusion in the workplace.

  Skills

  • Comply with industry legislation and regulations.
  • Control and operate automated or manual plant and equipment required for fermentation and conditioning.
  • Control and operate automated or manual plant and equipment required for raw material and ingredient handling, including storage management and rotation of brewing ingredients and raw materials.
  • Clean down plant and equipment on completion of the raw material handling stage of brewing.
  • Apply planning, prioritising and time management techniques
  • Select and use brewing ingredients according to beer recipes.
  • Adjust recipes to limit batch to batch variance.
  • Maintain records for existing beer recipes.
  • Control and operate automated or manual plant and equipment required for brewing.
  • Clean down plant and equipment on completion of the brewhouse stage of brewing.
  • Control and operate automated or manual plant and equipment required for fermentation and conditioning.
  • Monitor and maintain yeast hygiene, vitality, and viability.
  • Clean down plant and equipment on completion of the yeast and fermentation stage of brewing.
  • Control and operate automated or manual plant and equipment required for beer finishing and maturation (stabilisation).
  • Clean down plant and equipment on completion of the beer finishing and maturation stage of brewing.
  • Control and operate automated or manual plant and equipment required for beer packaging.
  • Clean down plant and equipment on completion of the packaging stage of brewing.
  • Control and operate automated or manual plant and equipment required for transport and storage of bulk beer.
  • Control and operation of automated or manual plant and equipment required for transport and storage of packaged beer.
  • Clean down plant and equipment on completion of the product stability and retail trade quality stage of brewing.
  • Apply and document product assurance checks. For example, microbiological, chemical, physical, sensory.
  • Apply quality assurance (QA) and quality control (QC) procedures.
  • Conduct and document food safety and Hazard Analysis and Critical Control Point (HACCP) checks.
  • Apply sustainability and circular economy principles.
  • Promote the beer industry and the brewery they are employed at.
  • Apply problem solving and continuous improvement (CI) tools and techniques.
  • Communicate and network with others verbally and visually, for example internal and external colleagues and stakeholders.
  • Communicate in writing with others for example, internal and external customers, colleagues, and managers.
  • Use information and digital technology. Comply with GDPR and cyber security regulations and policies.
  • Follow equity, diversity, and inclusion principles.

  Behaviours

  • Prioritises Health & Safety.
  • Take responsibility for completing work.
  • Act in a professional manner.
  • Take personal responsibility for sustainable working practices.
  • Ambassador for the industry.
• Apprenticeship category (sector): Engineering and manufacturing
• Qualification level: 4; Equal to higher national certificate (HNC)
• Course duration: 18 months
• Funding: £13,000 ; Maximum government funding for ; apprenticeship training and assessment costs.
• Job titles include:
  • Brewer
  • Technical brewer

View more information about Brewer (level 4) from the Institute for Apprenticeships and Technical Education.