Technical Brewers manage the production of beers and lagers, ensuring quality and consistency. Brewing is a biochemical process where malted barley is boiled with hops and water, cooled and then fermented with yeast so the natural sugars turn to alcohol. A high level of scientific and technical knowledge is required.
The work is likely to include:
Technical brewers usually work 40 hours a week. Due to the necessity for regular process checking, brewers tend to work on a shift system which includes weekends.
Much of the work is based in the production area overseeing the brewing process. This is a noisy industrial environment where protective clothing is necessary. Some duties are conducted in offices.
As a technical brewer you will need:
The majority of posts are with large breweries that run their own training programmes for graduates. Those with production units across the world may offer employment abroad.
Vacancies are limited but may be advertised locally and on graduate recruitment websites, the British Beer and Pub Association can also provide contact details of a number of breweries.
Experienced brewers can progress to become senior/head brewers or technical directors, although they may need to move company in order to progress. Some brewers opt for self-employment, setting up their own micro-breweries to produce speciality beverages. It is also possible to move into other areas, such as distribution, purchasing or health and safety.
If you would like to know anything about Technical Brewer that does not appear on Hotcourses, further information can be found below.