The brewery is the factory where all the spaces, tanks, tools, machinery, products and raw materials necessary to be able to brew are located. Inside this factory, the heart is the workshop or brew-house (hot zone), where the barley (or other malted cereal requested by the recipe) is macerated and washed. Then the bagasse (the used cereal) is separated from the must, which comes to a boil, where hops are added if we want to make the beer bitter. The pH and density measurement will reveal if it is necessary to rectify acidity, density, etc. When the boiling ends, the must is cooled and transferred to the fermenter (cold zone), where thanks to the action of the yeast, the sugar is transformed into alcohol.
To achieve the desired style for about 8/15 days, the parameters of the beer are controlled and other elements (fruits or spices) are added and, in three more days, it is clarified. Once packaged and depending on the fermenter system (atmospheric or isobaric), it will be ready to do a last cold conditioning and put the product on sale.

Brewers are in charge of planning and supervising this entire brewing process. However, the specific functions of these professionals will be determined by the size of the brewery and the number of fermenters. In small breweries they will be in charge of all the tasks, while in the larger brewers there is a professional specialization in the different phases, and the master brewer is the one who coordinates the production team and all the processes in order to ensure the good practice in the facilities and the quality of the final product.

The trend towards the consumption of food with more and more natural blows means that, in recent years, craft beer has been in increasing demand. Even more and more it is common to find breweries that also work as a point of sale or that offer the option of guided tours and tastings.

• Take care of the brewing process and ensure that it is carried out in the best conditions.
• Supervise the reception of raw materials in accordance with the established with the supplier, controlling quality, analytical tests and certificates.
• Carry out the cooking of the cereal in order to extract the must and its arrival at the fermenter, where it will inoculate with yeast.
• Manage the constant cleaning and sterilization of the equipment, guaranteeing hygienic and sanitary security.
• Ensure the correct environmental conditions (temperature, humidity, light) and the equipment where the fermentation and maturation of the product takes place, applying the correct deadlines for each type of beer to be brewed, with the aim of acquiring the virtues and characteristics that will give it quality and make it unique.
• Proceed to pack the beer so that it continues its process of improvement.
• Control the commercialization process of the different products that are produced in the brewery, whether in direct sales, distribution, etc.
• Assume the sales and marketing functions associated with economic and territorial promotion phenomena such as beer tourism, school visits in the workshop, the organization of tasting workshops, among others.
• Ensure compliance with analytical tests established by regulations in order to ensure the quality and food safety of the product and comply with the associated administrative control processes.
• Attend audits of official regulatory bodies.

Regulated training and graduates

• Certificat de Professionalitat de la Família Indústries alimentàries: Operacions auxiliars d'elaboració en la indústria alimentària (Nivell 1)
• Certificat de Professionalitat de la Família Indústries alimentàries: Elaboració de cervesa (Nivell 2)
• Professional Training Course (s) in the field of Food Industries - Intermediate Level: Production of food products
• Professional Training Course(s) in the professional family of Food Industries - Advanced Level: Process and quality in the food industry
• Grau: Ciències i tecnologies dels aliments
• Grau: Enginyeria agroalimentària
• Grau: Enginyeria alimentària

Complementary training

Concern for order and quality: Level 4

People management: Level 1

Orientation within reach: Level 2

Strategic orientation: Level 2

Planning and organisation: Level 3

Management

The organisation, administration and control of a company or entity are the main interests of people related to the management field. Activities included in this field of interest vary from effective resource management, feasibility analyses and solving business problems to the development of skills and fostering of motivation in relation to human resources. Knowledge regarding specific techniques of strategic administration and business management are required to carry out these activities.

Logistics

The planning, organisation, control and carrying out of logistics and administrative tasks are the focus of people who work in the field of logistics. Activities in the field of logistics include the organisation and planning of supply, storage, production and distribution systems, taking inventories, controlling stock and estimating production, as well as the organisation and/or carrying out of the administrative tasks necessary for the implementation of these activities. Knowledge of organisation, control and management techniques is essential for carrying out these activities.

Mechanical handling

People related to the field of mechanical handling are interested in the assembly, maintenance, repair and use of machines, tools and installations. Some good examples of professional activities in the field of mechanical handling are adjusting and configuring machines, reviewing technical equipment to detect incidents in their operation, handling machinery in production processes and driving specialised vehicles.

Wine producer

Process controller

Expert in Food Packaging Applications

Expert in food safety and quality

International Foodstuff Sales Manager

• Work hours

  Usually full time, 40 hours per week. Depending on the production needs and work tips, it requires some flexibility and adaptability by the professional.
  

• Salary

  Taking as a reference a brewer who works in a medium-sized brewery with workers, but not a large company, the average salary is between 20,000- and 30,000-euros gross per year.
  

• Professional category

  Technician

• Human resources and equipment

  Starting a brewery from scratch is expensive because it requires buying or renting a premises to be used for manufacturing, warehouse spaces and sales, obtaining official permits from the Public Administration, acquiring the machinery, the bottling system as well as the infrastructure for marketing and software for the management system, among others.