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Brewer

Brewers use science and brewing equipment to convert malted barley or other grains into beer.

Tasks & duties

Brewers may do some or all of the following:

select and check the type of malted barley or grain needed to make a brand of beer
operate a milling machine
monitor the temperature and pH values (acidity or alkalinity of a solution) throughout the brewing process
add hops, yeast, hot or cold water and other ingredients at the correct times
check the rate of fermentation (yeast breaking down sugar into alcohol)
clean and sterilise the brew tanks and equipment
take test samples of beer as it matures in conditioning tanks
check and adjust the temperature of the beer at various stages of production
check the quality of the beer before and after filtration and once it is packaged
monitor the costs of production
operate, check and clean the filtering and carbonating machines
perform general repairs and maintenance on machinery
package the beer
coach and manage a team of brewery workers
liaise with suppliers, customers and other brewers
deliver beer locally

Specialisations

Brewers in large brewery companies may specialise in one area of the brewing industry such as production or laboratory work.

Skills & knowledge

Brewers need to have:

knowledge of beer production methods
understanding of hygiene and sterilisation methods
technical skills, and knowledge of brewery machinery and technology
basic mechanical skills, particularly if working in small breweries
knowledge of chemistry, microbiology and biology
knowledge of the raw materials used in brewing (such as yeast and types of malted barley)
knowledge of methods of quality control
scientific skills, and the ability to analyse samples
good organisational skills
communication skills
maths skills

Entry requirements

To become a brewer you need to have a degree in food science or technology, chemistry, biochemistry, microbiology, or chemical or process engineering. After on the job training you can sit the Diploma in Brewing Examination with the Institute of Brewing & Distilling.

Secondary education

A tertiary entrance qualification is required to enter further training. Useful subjects include Bursary or NCEA equivalent chemistry, biology and maths.

Training on the job

Skills are gained on the job and may include specialist study and training, which can be done through the Institute of Brewing & Distilling.

To gain further qualifications, such as the Master Brewer Examination, brewers must become members of the Institute of Brewing & Distilling, and have relevant experience.