Brewer

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.

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.

Prioritises Health & Safety.

Take responsibility for completing work.

Act in a professional manner.

Take personal responsibility for sustainable working practices.

Ambassador for the industry.