Foundation of Brewing

Introduction to Brewing and Packaging of Beer

Who should attend?

The Foundation in Brewing and Packaging provides an introduction into technical brewing and packaging of beer.Learners will cover the whole process from beer’s raw materials to the packaged final product. The course has two variants: Chilled and Filtered Beer or Cask Beer.

No background knowledge of brewing is required for the course. We aim to provide you with a sound overview of the industry and an understanding of the disciplines needed to operate a commercial brewing venture. We offer opportunities to learn about the stages of brewing and discuss start up issues including finance and regulations with working brewers and commercial specialists.

How will you benefit?

Typical candidates are those working in sales, marketing, HR, and finance who would benefit from background knowledge in brewing production. The fundamentals of Brewing & Packaging Beer (FBPB) require a basic knowledge of the processes used to produce and package the many types of beer consumed worldwide. The production of most beer styles involves many common features and the purpose of this qualification is to provide a basic grounding in the technical features of brewing and packaging of beers for both production personnel and for people employed in brewery companies (and related industries), but in non-technical roles. Fundamental examinations offer qualification for the validation of the training in the basic technical knowledge of brewing and packaging of beer for production personnel or for the induction training of brewery company management recruits not necessarily intended for production management posts. 

This course is ideal for: 

  • Anyone interested in sitting the IBD exams and obtaining a qualification in Brewing.
  • People new to the 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 and technical understanding of the commercial production of beer.

Outline programme 

  • Overview of Brewing and Packaging Practices
  • Brewing – Raw Materials for Sweet Wort Production
  • Brewing – the Conversion of the Starch to Sugars
  • Brewing – the Plant for Sweet Wort Production
  • Wort Boiling
  • Wort Clarification, Cooling and Oxygenation
  • The Basic Principles of Yeast Fermentation
  • Fermentation Practice
  • Beer Maturation and Storage
  • Processing Beer for Packaging
  • Beer Packaging – General Topics
  • Packaging of Beer 
  • Beer Quality – Process Control
  • Beer Quality – Flavour
  • Beer Quality – Microbiological Contamination
  • Beer Quality – Quality Management
  • Plant Cleaning
  • Engineering Maintenance
  • Brewing and the Environment 

You have a choice to be examined on either: 

A (C&F): Processing Chilled / Filtered Beer for Packaging 


B (CSK): Processing Cask Beer for Racking

To gain the Certificate in the Fundamentals of Brewing and Packaging of Beer (FBPB) qualification, candidates will be required to: 

Successfully complete:

  • a multiple choice paper of 50 questions 

Please note: you need to register 8 weeks prior to the examination date to take the IBD examination.

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 (if you are not sure, contact us, so that we can help you choose the course level according to your needs and objectives).

Guided learning hours: It is recommended that a candidate should allocate at least 50 hours of study. This is a NQF / IQF Level 2 course

Learning outcomes – at the end of this course, the candidate should be able to: 

  • Show a general knowledge of the different styles of beer and their characteristics, the methods of brewing and presentation which differentiate them
  • Display a qualitative knowledge of the principal raw materials and process aids for brewing Display a familiarity with principal stages of the brewing and packaging processes and a basic understanding of the technical terms used in brewing and packaging
  • Display an understanding of the principal biochemical changes during mash conversion
  • Display an appreciation of the role of water (liquor) hardness salts in the mash
  • Be able to illustrate the influence of wort characters on the final beer quality
  • Show a familiarity with the plant configuration of milling and mashing, conversion and wort separation systems
  • Display a familiarity with the purpose of wort boiling and a qualitative understanding of the processes which occur during boiling
  • Familiarity with the operating principles of typical wort kettles (coppers) or wort boiling systems
  • An understanding of the purposes and methods of wort clarification
  • Familiarity with the names, morphology and nutritional requirements of brewing yeasts
  • An appreciation of basic fermentation theory as applied to a brewery fermentation
  • A familiarity with principles and reasons for brewing at high gravity and the practices for the dilution of high gravity beer to sales gravity
  • An appreciation of health and safety considerations in the fermentation area
  • An understanding of the principles and practice of (warm) maturation, chilling and cold storage An understanding of the principles of beer chilling and clarification
  • An understanding of the principles and practice of stabilisation to prevent haze formation
  • Knowledge of all aspects of the preparation of cask beer for racking
  • An understanding of the principles and methods of beer pasteurisation
  • An awareness of the principles and methods of sterile filtration and filling
  • Familiarity with the terminology for describing beer flavours
  • An awareness of how microbiological contamination can be detected
  • An appreciation of the reasons for the importance of an effective maintenance system
  • An awareness of the impact of beer production on the environment
  • An awareness of practices to reduce environmental impact 

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: 

General Certificate in Brewing: – The General Certificate in Brewing gives international recognition of the basic, under-pinning scientific knowledge and understanding in the principles of brewing operations

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

Please note: if you are interested in any of the IBD courses and qualifications, you will need to register directly with the IBD on the following website:

You will however, be able to choose where you sit the examination and we are a centre for the IBD examinations.

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