Brewer

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This apprenticeship is in revision

Key information

  1. Status: Standard in development
  2. Ticked Proposal approved
    Ticked Occupational standard approved
    Ticked End-point assessment plan approved
    Ticked Funding approved
  3. Reference: ST0580
  4. Level: 4
  5. Typical duration to gateway: 18 months
  6. Typical EPA period: 3 months
  7. Route: Engineering and manufacturing
  8. Integration: None
  9. Maximum funding: £13000
  10. Date updated: 07/05/2025
  11. Lars code: 294
  12. EQA provider: Ofqual
  13. Example progression routes:
  14. Review: this apprenticeship will be reviewed in accordance with our change request policy.

Contents

  1. Occupation summary
  2. Typical job titles
  3. Occupation duties
  4. Knowledge
  5. Skills
  6. Behaviours
  7. Qualifications
  8. Version log

Contents

Details of the occupational standard

Occupation 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.

Typical job titles include:

Brewer Technical brewer

Occupation duties

Duty KSBs

Duty 1 Plan work and resources for brewing activities.

K5

S5

B2

Duty 2 Run brewing production operations.

K2 K3 K4 K6 K8 K9 K10 K12 K14 K15 K16 K17 K20 K28 K29 K30

S2 S3 S4 S6 S7 S9 S10 S11 S13 S14 S15 S16 S17 S20 S27 S28 S29

B3

Duty 3 Ensure workplace health, safety, and environmental compliance.

K1 K31

S1 S30

B1

Duty 4 Conduct quality assurance activities. For example, quality control and consistency of ingredients, raw materials, and product within the process and at final package.

K11 K21 K22 K23

S12 S21 S22 S23

Duty 5 Maintain brewing records. For example, beer recipes, brewhouse production records, traceability records.

K7

S8

Duty 6 Contribute to the design and development of brewing operations. For example, design and adjust beer recipes and specifications and implement new technology.

K13 K18 K19 K24 K26

S18 S19 S24

B4

Duty 7 Lead, contribute or undertake problem solving and continuous improvement activities.

K27

S26

Duty 8 Contribute to promotional events and promote the brewery values, attributes and characteristics of key brands and styles.

K25

S25

B5

Duty 9 Maintain and extend specialist brewing knowledge and practice.

K2 K3 K4 K6 K8 K9 K10 K12 K14 K15 K16 K17 K20

S2 S3 S4 S6 S7 S9 S10 S11 S13 S14 S15 S16 S17 S20

B3

KSBs

Knowledge

K1: Industry legislation and regulations: Health & Safety, Food Safety & Hygiene, Operational Compliance, Environmental. Back to Duty

K2: Techniques and requirements for processing of ingredients prior to use in the brewery including equipment and machinery used in the process. Back to Duty

K3: Principles of raw material and ingredient inspection, handling, storage and stock control. Back to Duty

K4: Cleaning process: relating to the raw material handling stage of brewing. Back to Duty

K5: Planning, prioritising, handover or close down procedures and time management techniques. Back to Duty

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. Back to Duty

K7: Principles of beer recipe record keeping. Back to Duty

K8: Principles of brewing including equipment and machinery used in the process. Back to Duty

K9: Cleaning process: relating to the brewhouse stage of brewing. Back to Duty

K10: Principles of fermentation and conditioning including equipment and machinery used in the process. Back to Duty

K11: Principles of yeast management and handling including equipment and machinery used in the process. Back to Duty

K12: Cleaning process: relating to the yeast and fermentation stage of brewing. Back to Duty

K13: Principles and importance of plant design, operation, hygiene and maintenance on production quality, safety and efficiency. Back to Duty

K14: Principles of beer finishing and maturation, including stabilisation prior to packaging, equipment and machinery used in the process. Back to Duty

K15: Cleaning process: relating to the beer finishing and maturation stage of brewing. Back to Duty

K16: Principles and types of beer packaging including equipment and machinery used in the process. Back to Duty

K17: Cleaning process: relating to the packaging stage of brewing. Back to Duty

K18: Required transport and storage conditions of bulk beer to ensure product stability and retail trade quality. Back to Duty

K19: Required transport and storage conditions of packaged beer to ensure product stability and retail trade quality. Back to Duty

K20: Cleaning process: relating to the product stability and retail trade quality stage of brewing. Back to Duty

K21: Brewery monitoring systems for product assurance. Back to Duty

K22: Principles of quality assurance (QA) and quality control (QC): contribution to process efficiency. Back to Duty

K23: Food safety and Hazard Analysis and Critical Control Point (HACCP). Back to Duty

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. Back to Duty

K25: Heritage and structure of the beer industry. Back to Duty

K26: Commercial requirements of brewery operation and how they are measured, including KPIs and promotional activities. Back to Duty

K27: Principles of problem solving and continuous improvement (CI). Back to Duty

K28: Verbal and visual communication techniques. Giving and receiving information. Matching style to audience. Industry terminology. Back to Duty

K29: Written communication techniques. Plain English principles. Back to Duty

K30: Information technology and digital: digital interfaces, email, spreadsheets, presentation, word processing. General Data Protection Regulation (GDPR). Cyber security. Back to Duty

K31: Principles of equity, diversity, and inclusion in the workplace. Back to Duty

Skills

S1: Comply with industry legislation and regulations. Back to Duty

S2: Control and operate automated or manual plant and equipment required for fermentation and conditioning. Back to Duty

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. Back to Duty

S4: Clean down plant and equipment on completion of the raw material handling stage of brewing. Back to Duty

S5: Apply planning, prioritising and time management techniques Back to Duty

S6: Select and use brewing ingredients according to beer recipes. Back to Duty

S7: Adjust recipes to limit batch to batch variance. Back to Duty

S8: Maintain records for existing beer recipes. Back to Duty

S9: Control and operate automated or manual plant and equipment required for brewing. Back to Duty

S10: Clean down plant and equipment on completion of the brewhouse stage of brewing. Back to Duty

S11: Control and operate automated or manual plant and equipment required for fermentation and conditioning. Back to Duty

S12: Monitor and maintain yeast hygiene, vitality, and viability. Back to Duty

S13: Clean down plant and equipment on completion of the yeast and fermentation stage of brewing. Back to Duty

S14: Control and operate automated or manual plant and equipment required for beer finishing and maturation (stabilisation). Back to Duty

S15: Clean down plant and equipment on completion of the beer finishing and maturation stage of brewing. Back to Duty

S16: Control and operate automated or manual plant and equipment required for beer packaging. Back to Duty

S17: Clean down plant and equipment on completion of the packaging stage of brewing. Back to Duty

S18: Control and operate automated or manual plant and equipment required for transport and storage of bulk beer. Back to Duty

S19: Control and operation of automated or manual plant and equipment required for transport and storage of packaged beer. Back to Duty

S20: Clean down plant and equipment on completion of the product stability and retail trade quality stage of brewing. Back to Duty

S21: Apply and document product assurance checks. For example, microbiological, chemical, physical, sensory. Back to Duty

S22: Apply quality assurance (QA) and quality control (QC) procedures. Back to Duty

S23: Conduct and document food safety and Hazard Analysis and Critical Control Point (HACCP) checks. Back to Duty

S24: Apply sustainability and circular economy principles. Back to Duty

S25: Promote the beer industry and the brewery they are employed at. Back to Duty

S26: Apply problem solving and continuous improvement (CI) tools and techniques. Back to Duty

S27: Communicate and network with others verbally and visually, for example internal and external colleagues and stakeholders. Back to Duty

S28: Communicate in writing with others for example, internal and external customers, colleagues, and managers. Back to Duty

S29: Use information and digital technology. Comply with GDPR and cyber security regulations and policies. Back to Duty

S30: Follow equity, diversity, and inclusion principles. Back to Duty

Behaviours

B1: Prioritises Health & Safety. Back to Duty

B2: Take responsibility for completing work. Back to Duty

B3: Act in a professional manner. Back to Duty

B4: Take personal responsibility for sustainable working practices. Back to Duty

B5: Ambassador for the industry. Back to Duty

Qualifications

English and Maths

English and maths qualifications must be completed in line with the apprenticeship funding rules.

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Version log

Version Change detail Earliest start date Latest start date
Revised version awaiting implementation Occupational standard, end-point assessment and funding band revised 30/06/2025 Not set
1.1 End-point assessment plan revised 16/05/2024 29/06/2025
1.0 Retired 22/06/2018 15/05/2024
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

Crown copyright © 2025. You may re-use this information (not including logos) free of charge in any format or medium, under the terms of the Open Government Licence. Visit www.nationalarchives.gov.uk/doc/open-government-licence

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