How to become A Brewmaster

• Brewer
• Technical Brewer
• Master Brewer

What does a Brewmaster do?

A Brewmaster would typically need to:

• Create, test and develop unique beer recipes, brands and collaborations of superior quality and marketability; take charge of label design
• Systematically monitor every step of the beer-making process to improve its taste, strength and appearance
• Adjust the production process or equipment and arrange for fresh consistency and quality tests in collaboration with the lab staff 
• Follow a strict sanitisation protocol to discourage bacterial growth and presence in the final product
• Correct problems identified during testing to ensure that the final product’s taste, appearance, smell, and quality meet the specified standards
• Manage a well-knit team of technicians, brewers, and suppliers to ensure the smooth running of the brewery
• Work with the engineering staff to keep the equipment clean and in optimal working condition
• Select and order quality ingredients; foster productive relationships with current/potential vendors and suppliers
• Design, test and produce new beers for the festive season or a target market; test and introduce new ways of brewing
• Keep a detailed record of all stages of the production and quality assurance processes
• Monitor staff, budgets, resources, warehousing and stock control

Typically, a Brewmaster works in a microbrewery, a craft brewery, or a larger commercial brewery. In smaller breweries, a Brewmaster may be in charge of brewing, cleaning the tanks and managing finance. 

In larger breweries, the Brewmaster often manages and oversees a group of workers. The work environment in breweries can be cold, hot, wet, or noisy, depending on the fermentation stage, and Brewmasters may have to work in tight, enclosed spaces.

Brewmasters typically maintain regular, 40-hour workweeks. However, during peak seasons, you may clock in around 60 hours/week. Often, Brewmasters have to travel to meet with current and prospective clientele, suppliers and vendors while attending conventions or training sessions.

Finding a new job might seem challenging. Brewmasters can boost their job search by asking their network for referrals, contacting employers directly, using job search platforms, going to job fairs, leveraging social media, and inquiring at staffing agencies.

Brewmasters are generally employed by:

• Craft Brewery
• Microbrewery
• Brew Pubs
• Brew Houses
• Commercial Breweries
• Laboratories

Professional associations and organisations, such as the Brewers Association, Institute of Brewing and Distilling (IBD), and The Brewers of Europe, are crucial for Brewmasters interested in pursuing professional development or connecting with like-minded professionals in their industry or occupation.

Membership in one or more adds value to your resume while bolstering your credentials and qualifications. Search for local and national organisations you can join.

• Coming up with potential new ideas for brews and ensuring that they are successful 
• Managing a team of workers and making sure that they follow the appropriate measures and rules of brewing
• Ensuring that suppliers maintain the timely delivery of quality raw products 
• Securing finished and quality controlled products for clients

Look for academic programs that can offer an internship to gain on-the-job experience highly sought after by breweries. 

Some large breweries have internship or shadowing opportunities that can help enlighten potential Brewmasters on the pros and cons of the job.

Prior work experience in food processing, food technology, quality assurance in the beverage industry or the dairy industry can help you prepare for the demands of working in a brewery. 

Similarly, expertise in team management, sales, marketing, and project management would help your application stand out.

It is common knowledge, though, that most Brewmasters begin as homebrewers. All attempts to brew your own beer will help you gain valuable insight into the intricate process, hone your creative skills and showcase your passion and dedication to the craft.

Usually, Brewmasters require a bachelor’s degree in microbiology, food science & biotechnology, chemistry, business management, chemical or process engineering, brewing science, organic chemistry or fermentation. In addition, some positions may require completing an accredited brewing course.

However, some breweries might be more interested in your work and brewing experience, while others might be satisfied with a diploma course in brewing. Both the degree and diploma courses are available across a range of colleges and private institutes.

While certification is not required, craft brewing certification is preferred by employers and gives you a competitive advantage over your peers. 

Further certification in marketing, business administration, business management, communication & interpersonal skills and computer literacy can only facilitate career progression.

Experience, performance, and a winning personality drive the career progression for Brewmasters. 

As your expertise and knowledge about breweries increase, you can become a Departmental Manager, Technical Director or Head Brewer. In these roles, you will be in charge of a team of brewery workers and have a more significant part in overseeing the day-to-day running of the brewery.

Opportunities for advancement are dependent on the size of a brewery. In smaller breweries, there might not be enough room for career progression. As a result, you might have to relocate or move to a larger brewery with more roles and a higher possibility of career progression. 

Brewmasters with appropriate academic qualifications, work experience, certifications and a good work record have the best job prospects.

Continuing professional development (CPD) will help an active Brewmaster build personal skills and proficiency through work-based learning, a professional activity, formal education, or self-directed learning. It allows you to upskill continually, regardless of your age, job, or level of knowledge.

In larger breweries, employees are trained within structured training programmes to understand how the business functions. In smaller breweries, you might have to find your own external training programmes. 

As a Brewmaster, you have to stay updated with developments within the industry and gain professional development via different organisations and certification courses. Organisations like the Institute of Brewing & Distilling (IBD) offer certificates and diplomas in industry-specific areas such as packaging, brewing and distilling. 

When applying for senior or more managerial roles, business and financial acumen can be beneficial. Similarly, understanding industry law can set you apart from other potential candidates and help you run the brewery successfully. 

Increasingly, Brewmasters who wish to overcome technical and entrepreneurial challenges in the industry complete a Masters of PhD in distilling and brewing.  Some locations allow you to work towards chartered scientist (CSci) status to help with career advancement. Due diligence will give you more details. 

Keep in Mind

Brewers and Brewmasters must be of legal drinking age to work in a brewery. Check in with local laws to find out what the legal drinking age in your region is.

Brew Like A Master

Brewing is a complicated process and involves various stages. Brewmasters choose the unique ingredients they will use to create a distinctive beer with an inimitable taste, colour and texture. 

After building a recipe from the chosen ingredients, the Brewmaster creates a wort by crushing the carbohydrate ingredients and steeping them in hot water to seep out the flavours. Brewmasters experiment with the length of seeping time and the proportion of hops to create beers with exclusive flavours.

Then, it is time to ferment the wort with the help of yeast that converts the sugars into alcohol and carbon dioxide over several days. Brewmasters have to be extra vigilant to confirm that the amount of yeast is just right, and the fermented beer is frequently filtered to remove excess yeast. 

And so comes into being yet another cool beer to hit the market and make its name.

Beer Through The Ages

Beer has been a part of our civilisation for a long time. 

We know that five thousand years ago, Sumerians brewed beer in Mesopotamia through a process now called “beer-bread” making. Half-baked bread was steeped in water to make a fermented drink often flavoured with herbs and honey. This potion, which had the same essential ingredients, was considered as nutritious as bread.

However, archaeological findings have uncovered ancient pottery that placed beer production over 7000 years ago.

Commercial Brewery vs Craft Brewery vs Microbrewery 

Breweries are usually classified as microbreweries, craft breweries, and commercial breweries based on production ingredients, manufacturing processes, and volume. 

A microbrewery cannot manufacture more than 15,000 barrels of beer annually with classification based only on the amount of beer produced; a minimum of 75% of the beer made must be sold outside the brewery.

Craft breweries can produce only six million barrels of beer per year and are independently owned; more than 25% of the brewery cannot be owned by anyone who does not identify as a craft brewer.

On the other hand, a commercial brewery must produce more than six million barrels of beer annually.

In 2018, James Squire Brewery, from Australia, produced a beer using yeast from the 1970s. The yeast was found in the oldest mercantile shipwreck in Australia.

Brewing beer, especially the kind that will attract loyal customers, is no child’s play. This is where the adults - the ones with hard-won knowledge and skills - pit their wits against each other to emerge winner of the title - Best Brewmaster of the Year. Or maybe the Decade.

When perfecting your recipe for a beer, change one ingredient at a time to successfully determine what you need to do. If you change multiple ingredients or multiple ratios at a time, then you will find it harder to reach conclusive results.