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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: £42,362 per year

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

SOC 2020 sub unit groups:

  • 2129/03 Brewers (qualified)
  • 8111/01 Brewery and distillery workers

Technical Education Products

ST0580:

Brewer

(Level 4)

Approved for delivery

Employers involved in creating the standard:

Adnams, Arran Brewery Plc, Big Hug, Brewdog, Brewhouse & Kitchen, Castle Rock, East London Brewing, Five Points Brewing, Frederic Robinson Ltd, Fullers, Greene King, Hall and Woodhouse, Heineken, Hepworths, Hobsons Brewery, Hogsback brewery, Ignition, Innis and Gunn, London Brewing co, Marstons, MolsonCoors UK, Shepherd Neame, Southbourne Ales, Thameside brewery, Thwaites, Wadworth, Wimbledon brewery

Employers involved in creating the standard:

Adnams, Arran Brewery Plc, Big Hug, Brewdog, Brewhouse & Kitchen, Castle Rock, East London Brewing, Five Points Brewing, Frederic Robinson Ltd, Fullers, Greene King, Hall and Woodhouse, Heineken, Hepworths, Hobsons Brewery, Hogsback brewery, Ignition, Innis and Gunn, London Brewing co, Marstons, MolsonCoors UK, Shepherd Neame, Southbourne Ales, Thameside brewery, Thwaites, Wadworth, Wimbledon brewery

Keywords:

Beer
Beverage
Brew
Brewer
Manufacturing
Technology

Knowledge, skills and behaviours (KSBs)

K1: The provenance, quality and characteristics of principle ingredients used for beer production and their combined contribution to beer style and character.
K2: Requirements for processing of ingredients prior to use in the brewery.
K3: Importance of stock control, handling and storage of ingredients for use in the brewery to preserve ingredient quality and characteristics.
K4: Principles of brewing, fermentation, yeast management, conditioning, maturation, stabilisation, clarification, processing and packaging, plant design, operation and the impact of processing conditions on the characteristics, quality and consistency of beer and beer style.
K5: Principles and importance of plant hygiene and maintenance on production quality, safety and efficiency.
K6: Transport and supply chain conditions, including beer dispense, required to ensure beer quality and consistency from brewery to glass.
K7: Brewery monitoring systems to control the quality, consistency and safety of ingredients and raw materials as well as product within the process and at final package.
K8: Drivers of brewery operation and performance, including costings, maintaining consistent, high quality and efficient output and process, responding to consumer expectations and developing market trends; financial and business pressures, meeting expectations of responsibility and sustainable production.
K9: Commercial awareness of brewery operation and all brewery inputs and outputs. control of costs associated with production in response to drivers of brewery operation and performance, maintaining and upgrading brewery assets, plant and equipment as well as decisions on plant investment and improvements.
K10: Sustainability factors and environmental considerations connected with beer production and the supply chain; management and control of waste and effluent throughout production.
K11: Regulatory compliance and responsibility associated with beer production, logistics and retail operation.
K12: Continuous Improvement (CI) processes, for example knowledge of 5 S, and Plan, Action, Review.
K13: The heritage and structure of the beer industry, as well as the significance of changing market trends and drivers of consumer preferences.

S1: Control and safe operation of automated and/or manual plant and equipment required for brewing, fermentation, processing and packaging of beer taking appropriate personal and operational responsibility for health and safety to protect self and others at all times.
S2: Maintains accurate records for existing beer recipes and as part of day to day brewhouse and production requirements.
S3: Design and adjustment of beer recipes and specifications where necessary.
S4: Planning to ensure production schedules are met, with adjustments made in a timely way where necessary.
S5: Quality and safety control checks (microbiological, chemical, physical, sensory) and maintains records required for traceability.
S6: Monitoring quality control and consistency of ingredients, raw materials and product within the process and at final package and to demonstrate compliance with specification and regulations.
S7: Implementation and monitoring of cleaning and sanitation processes intended to ensure plant and process hygiene.
S8: Monitoring and maintenance of yeast hygiene, vitality and viability.
S9: Use of computer word processing and data manipulation packages.
S10: Contribution to CI activities to improve and optimise production processes and troubleshoot/problem solve operational issues.
S11: Promotion of the brewery and attributes and characteristics of key brands and styles, when hosting or attending private and/or public events.

B1: Leads by example in behaviour and approach to working safely.
B2: Passion for the industry and the product; acts as a role model and ambassador for brand and brewery.
B3: Demonstrates integrity and confidence in daily activities.
B4: Curiosity and desire to innovate and expand knowledge and experience of brewing.
B5: Calmly and consistently reacts to information.
B6: Committed to delivering and maintaining high-quality product and work place standards.
B7: Demonstrates responsibility, personal accountability and professionalism in all aspects of the role.
B8: Flexible and adaptable to working environment.
B9: Confidently and competently communicates relevant information to team members and others in an appropriate manner.
B10: Works collaboratively as part of a team.

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

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