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home Engineering and manufacturing
Brewer

Brewer

Engineering and manufacturing

Level 4 - Higher Technical Occupation

Making beer.

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Reference: OCC0580

Status: assignment_turned_inApproved occupation

Average (median) salary: £44,134 per year

SOC 2020 code: 2129 Engineering professionals n.e.c.

SOC 2020 sub unit groups:

  • 2129/03 Brewers (qualified)

Technical Education Products

ST0580:

Brewer

(Level 4)

Approved for delivery

Employers involved in creating the standard:

AB-Inev, Adnams, Arran Brewery, Big Smoke Brewery, Brewhouse & Kitchen, Carlsberg Marstons, Everards, Five Points Brewery, Greene King, Heineken, Hydes Brewery, Liberation Brewery, Lincoln Green Brewery, Little Brewing Company, Asahi UK, Molson Coors, Oakham Ales, Purity Brewery, Round Corner Brewery, Seven Bro7hers Brewery, St Austell Brewery, Three Blind Mice Brewery, Wimbledon Brewery, Wye Valley Brewery

Summary

This occupation is found in breweries with large scale national or international production through to small micro breweries, all of which produce beer. Beer is an alcoholic beverage that is differentiated from other alcoholic beverages i.e. cider, wines and spirits on the basis of differences in the approach to production and the use of different ingredients. Beer is a fermented beverage rather than distilled and uses cereals rather than fruit as a source of fermentable sugar. Beer in the UK is produced to the lowest strength within the alcoholic beverage sector. All beers are typically made from a common set of ingredients and are produced by a brewer.
The broad purpose of the occupation is to make beer either at specific stages of the brewing process (raw material handling, brewhouse, yeast and fermentation, beer finishing and maturation, packaging, product stability and retail trade quality) or in its entirety from raw material handling to product stability and retail trade quality. Whilst well established, the brewer occupation is a diverse role which may vary considerably across the sector. As well as beer production, a brewer may also have a role in design and development of new brands and will need to react to information related to the quality and consistency of beer at various stages of production and once in final package. The brewer may also have input to the selection, design and operation of equipment and technology implemented within the brewery and which is required for processing of ingredients as well as beer production. Finally, a brewer may be required to take part in public facing activities such as product launches or beer tasting sessions.
In their daily work, an employee in this occupation interacts with other members of a team or they may work alone. In smaller breweries it is more likely that a brewer will be required to work with more autonomy across the entire brewing process. For larger breweries it is more likely that a brewer will be responsible for specific parts of the brewing process, working alongside or even leading a small team of production operators. In larger breweries, brewers are more likely to report to a senior brewer or director and may also be required to interact with other members of the business. For instance, to work with engineers or report on production metrics, help market existing brands or even to develop new ones.
An employee in this occupation will be responsible for meeting production demands for either their stage of the brewing process or the entire brewing process, ensuring that all legislative and regulatory requirements are also achieved.

Employers involved in creating the standard:

AB-Inev, Adnams, Arran Brewery, Big Smoke Brewery, Brewhouse & Kitchen, Carlsberg Marstons, Everards, Five Points Brewery, Greene King, Heineken, Hydes Brewery, Liberation Brewery, Lincoln Green Brewery, Little Brewing Company, Asahi UK, Molson Coors, Oakham Ales, Purity Brewery, Round Corner Brewery, Seven Bro7hers Brewery, St Austell Brewery, Three Blind Mice Brewery, Wimbledon Brewery, Wye Valley Brewery

Typical job titles include:

Brewer
Technical brewer

Keywords:

Beer
Beverage
Brew
Brewer
Manufacturing
Technology

Knowledge, skills and behaviours (KSBs)

K1: Industry legislation and regulations: Health & Safety, Food Safety & Hygiene, Operational Compliance, Environmental.
K2: Techniques and requirements for processing of ingredients prior to use in the brewery including equipment and machinery used in the process.
K3: Principles of raw material and ingredient inspection, handling, storage and stock control.
K4: Cleaning process: relating to the raw material handling stage of brewing.
K5: Planning, prioritising, handover or close down procedures and time management techniques.
K6: The provenance, quality and characteristics of principle ingredients used for beer production and their individual and combined contribution to beer style, character and recipes.
K7: Principles of beer recipe record keeping.
K8: Principles of brewing including equipment and machinery used in the process.
K9: Cleaning process: relating to the brewhouse stage of brewing.
K10: Principles of fermentation and conditioning including equipment and machinery used in the process.
K11: Principles of yeast management and handling including equipment and machinery used in the process.
K12: Cleaning process: relating to the yeast and fermentation stage of brewing.
K13: Principles and importance of plant design, operation, hygiene and maintenance on production quality, safety and efficiency.
K14: Principles of beer finishing and maturation, including stabilisation prior to packaging, equipment and machinery used in the process.
K15: Cleaning process: relating to the beer finishing and maturation stage of brewing.
K16: Principles and types of beer packaging including equipment and machinery used in the process.
K17: Cleaning process: relating to the packaging stage of brewing.
K18: Required transport and storage conditions of bulk beer to ensure product stability and retail trade quality.
K19: Required transport and storage conditions of packaged beer to ensure product stability and retail trade quality.
K20: Cleaning process: relating to the product stability and retail trade quality stage of brewing.
K21: Brewery monitoring systems for product assurance.
K22: Principles of quality assurance (QA) and quality control (QC): contribution to process efficiency.
K23: Food safety and Hazard Analysis and Critical Control Point (HACCP).
K24: Principles of sustainability and circular economy in the brewing process and related supply chains. Energy efficiency and reuse of materials. Minimising waste. Recycling procedures.
K25: Heritage and structure of the beer industry.
K26: Commercial requirements of brewery operation and how they are measured, including KPIs and promotional activities.
K27: Principles of problem solving and continuous improvement (CI).
K28: Verbal and visual communication techniques. Giving and receiving information. Matching style to audience. Industry terminology.
K29: Written communication techniques. Plain English principles.
K30: Information technology and digital: digital interfaces, email, spreadsheets, presentation, word processing. General Data Protection Regulation (GDPR). Cyber security.
K31: Principles of equity, diversity, and inclusion in the workplace.

S1: Comply with industry legislation and regulations.
S2: Control and operate automated or manual plant and equipment required for fermentation and conditioning.
S3: 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.
S4: Clean down plant and equipment on completion of the raw material handling stage of brewing.
S5: Apply planning, prioritising and time management techniques
S6: Select and use brewing ingredients according to beer recipes.
S7: Adjust recipes to limit batch to batch variance.
S8: Maintain records for existing beer recipes.
S9: Control and operate automated or manual plant and equipment required for brewing.
S10: Clean down plant and equipment on completion of the brewhouse stage of brewing.
S11: Control and operate automated or manual plant and equipment required for fermentation and conditioning.
S12: Monitor and maintain yeast hygiene, vitality, and viability.
S13: Clean down plant and equipment on completion of the yeast and fermentation stage of brewing.
S14: Control and operate automated or manual plant and equipment required for beer finishing and maturation (stabilisation).
S15: Clean down plant and equipment on completion of the beer finishing and maturation stage of brewing.
S16: Control and operate automated or manual plant and equipment required for beer packaging.
S17: Clean down plant and equipment on completion of the packaging stage of brewing.
S18: Control and operate automated or manual plant and equipment required for transport and storage of bulk beer.
S19: Control and operation of automated or manual plant and equipment required for transport and storage of packaged beer.
S20: Clean down plant and equipment on completion of the product stability and retail trade quality stage of brewing.
S21: Apply and document product assurance checks. For example, microbiological, chemical, physical, sensory.
S22: Apply quality assurance (QA) and quality control (QC) procedures.
S23: Conduct and document food safety and Hazard Analysis and Critical Control Point (HACCP) checks.
S24: Apply sustainability and circular economy principles.
S25: Promote the beer industry and the brewery they are employed at.
S26: Apply problem solving and continuous improvement (CI) tools and techniques.
S27: Communicate and network with others verbally and visually, for example internal and external colleagues and stakeholders.
S28: Communicate in writing with others for example, internal and external customers, colleagues, and managers.
S29: Use information and digital technology. Comply with GDPR and cyber security regulations and policies.
S30: Follow equity, diversity, and inclusion principles.

B1: Prioritises Health & Safety.
B2: Take responsibility for completing work.
B3: Act in a professional manner.
B4: Take personal responsibility for sustainable working practices.
B5: Ambassador for the industry.

Duties

Duty D1

Plan work and resources for brewing activities.

Duty D2

Run brewing production operations.

Duty D3

Ensure workplace health, safety, and environmental compliance.

Duty D4

Conduct quality assurance activities. For example, quality control and consistency of ingredients, raw materials, and product within the process and at final package.

Duty D5

Maintain brewing records. For example, beer recipes, brewhouse production records, traceability records.

Duty D6

Contribute to the design and development of brewing operations. For example, design and adjust beer recipes and specifications and implement new technology.

Duty D7

Lead, contribute or undertake problem solving and continuous improvement activities.

Duty D8

Contribute to promotional events and promote the brewery values, attributes and characteristics of key brands and styles.

Duty D9

Maintain and extend specialist brewing knowledge and practice.

Occupational Progression

This occupational progression map shows technical occupations that have transferable knowledge and skills.

In this map, the focused occupation is highlighted in yellow. The arrows indicate where transferable knowledge and skills exist between two occupations. This map shows some of the strongest progression links between the focused occupation and other occupations.

It is anticipated that individuals would be required to undertake further learning or training to progress to and from occupations. To find out more about an occupation featured in the progression map, including the learning options available, click the occupation.

Progression decisions have been reached by comparing the knowledge and skills statements between occupational standards, combined with individualised learner movement data.

Technical Occupations

Levels 2-3

Higher Technical Occupations

Levels 4-5

Professional Occupations

Levels 6-7

This is the focused occupation.
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Level 4

Progression link from focused occupation.
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Level 6

eco

Engineering and manufacturing

Health and science