General Certificate in Brewing

General Certificate in Brewing

Who should attend?

The General Certificate in Brewing  (GCB) gives international recognition of a basic, under-pinning knowledge and understanding in the principles of brewing operations. The GCB has been designed for candidates who may have little or no formal academic or technical qualification. Typically a candidate will be employed as a senior operator or team leader in a brewery or packaging plant, however the scope of these examinations will enable candidates from smaller brewing operations to obtain this recognised qualification. This examination is open to anybody with interest in brewing or beer packaging. They are a measure of basic knowledge (theoretical and practical) underpinning brewing, packaging and associated operations.

How will you benefit?

These are a measure of the basic knowledge (theoretical and practical) underpinning malting, brewing, distilling, packaging and associated operations. They are aimed at team members, team leaders and technicians who may lack appropriate higher education or may not have the basic scientific knowledge to sit the Diploma Level qualifications. They are also suitable for other non-operational personnel (e.g. in HR, accounts, logistics, and engineering) who will benefit from a basic understanding of operations within their industry. The General Certificate qualifications can be an end in themselves, equipping successful candidates to carry out their tasks more knowledgeably, or can also be the start of professional development, leading to Diploma Level qualifications and, potentially, the Master Level qualification.

This course is ideal for: 

  • Junior brewers looking to sit the IBD exams and obtain the General Certificate in Brewing qualification.
  • People in the micro-brewing sector looking to gain an understanding and insight of the commercial brewing process.
  • Those looking to start up a microbrewery or brewery based business to gain a basic but detailed technical understanding of the commercial production of beer.

The GCB can be an end in itself, or the start of professional development, leading to the Diploma in Brewing (Dipl. Brew) and, potentially, the Master Brewer (M. Brew) examinations. It counts as Recognised Prior Learning for the Diploma in Beverage Packaging Module 2 Unit 2.5 Brewing.

Outline programme 

  • Beer types; their raw materials; sweet wort production
  • Sweet wort production (methods and plant)
  • Wort boiling
  • Wort clarification, cooling and oxygenation (aeration)
  • The basic principles of yeast fermentation
  • Fermentation practice
  • Yeast management
  • Beer maturation and cold storage

Specialist section –

Either

9A Bright beer preparation (for Mainstream brewery option A).

Or 

9B Cask and craft beer preparation and packaging (for Craft beer option B)

  • Beer quality and process control
  • Beer quality – Flavour
  • Beer quality – Dissolved oxygen
  • Beer quality – Microbiological contamination
  • Quality management
  • Plant cleaning – Detergents and sterilising agents
  • Plant cleaning – Cleaning in-place (CIP) and general cleaning
  • Engineering maintenance
  • Utilities – Water and effluent in brewing
  • Utilities – Process gases
  • Brewing and the environment

To gain the General Certificate in Brewing (GCB) qualification, candidates will be required to: 

Successfully complete:

  • a multiple choice paper of 60 questions 

Please note: We are currently not in a position to offer this course, but intend to offer it in the future

Included in the course price are: – The course material, the Institute of Brewing and Distilling (IBD) examination (recognised in over 100 countries around the world). Access to the e-Learning site for the duration of the course.

Required prior learning for the course: no prior knowledge is required Guided learning hours: It is recommended that a candidate should allocate at least 80 hours of study. This is a NQF / IQF Level 3 course (if you are not sure, contact us, so that we can help you choose the course level according to your needs and objectives).

Learning outcomes – at the end of this course, the candidate should be able to explain and describe in simple terms, or demonstrate familiarity with: 

  • Definition of beer and types of beer
  • Barley and malt
  • Adjuncts and coloured malts
  • Mash conversion
  • Grist composition and extract performance
  • Brewing process and overview
  • Brewhouse plant operation – grain handling and milling
  • Brewhouse plant operation – mashing and conversion
  • Brewhouse plant operation – wort separation
  • Wort boiling
  • Wort boiling systems
  • The nature of hop bitterness
  • Hop calculations
  • Wort clarification
  • Wort cooling
  • Wort oxygenation / aeration
  • Brewing yeast
  • Fermentation theory
  • Fermentation vessels and their control
  • Health and Safety
  • Yeast propagation, storage and cropping
  • Yeast selection, treatment and pitching
  • Warm maturation
  • Cold storage and stabilisation
  • Chilling and carbonation
  • Filtration
  • High gravity dilution
  • Considerations for other package types
  • Cask beer preparation for racking
  • Clarification of cask beer
  • Cask washing and drying
  • Craft beer preparation for packaging
  • Consideration for other package types
  • Process specifications
  • Process control
  • Terminology for beer quality – flavour
  • Evaluation and tasting during brewing operations
  • The spoilage of beer by oxygen
  • Monitoring and control of dissolved oxygen levels
  • Beer spoilage
  • Spoilage organisms
  • Detection and monitoring
  • Control
  • Features of a quality system
  • Roles, responsibilities and benefits
  • Product safety
  • Detergents
  • Sterilants
  • Heat sterilisation
  • Safety
  • Types of CIP systems
  • CIP cleaning cycles
  • CIP plant design hygiene considerations
  • General plant cleaning
  • Water sources and treatments
  • Water types and uses
  • Sources of effluent and its measurement
  • Properties, applications and safety 
  • Sustainability and climate change
  • Conservation
  • Waste

Progression Routes – Upon successful completion of the IBD Certificate in the Fundamentals of Brewing and Packaging of Beer, the candidate may progress to the following qualifications: 

Diploma in Brewing: – The Diploma in Brewing examination is a measure of the candidate’s theoretical knowledge of brewing science and technology. The objective of the Diploma in Brewing is to give international recognition of comprehensive knowledge and understanding of the principles of brewing science and technology The Master Brewer is the highest level of brewing qualification offered by the IBD. It is a measure of the level of a candidate’s competence in the technical management of the brewing processes. Although they are competence-based assessments, it is essential that the candidate has a background which includes a detailed technical knowledge of the scientific theory and principles that underpins the process.

Master Brewer: The Master Brewer is the highest level of brewing qualification offered by the IBD. It is a measure of the level of a candidate’s competence in the technical management of the brewing processes. Although they are competence-based assessments, it is essential that the candidate has a background which includes a detailed technical knowledge of the scientific theory and principles that underpins the process