Brewers Diary

Institute of Brewing and Distilling

BREWERS
DIARY

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WELCOME:
Welcome to the Institute of Brewing and Distillings Brewers Diary. This is designed as a self-
study training program based around your place of work and consists of a number of workbooks
each containing a set of questions, tasks and research designed to familiarise you with operations
within your brewery.

Workbook 1 Raw Materials

Workbook 2 Brewhouse

Workbook 3 Fermentation

Workbook 4 Cask Beer

Workbook 5 Beer Quality

Workbook 6 Brewery Cleaning

Workbook 7 Maintenance and Environmental

The Brewers Diary is designed to allow you to work at your own pace, and in any workbook order.
It is expected that by putting aside some time each week for self-study a participant in the
program should take between 6 months and 12 months to complete all of the workbooks.

Not all breweries are the same! There may be some sections that are not relevant to your
brewery or which you are unfamiliar with. Dont worry; you need to complete only the sections
that are relevant to your operation we want you to tell us what is going on in your own brewery.
You may want to think about how you would do things if you did have that missing piece of
equipment, or followed that process or practice, in which case clearly mark your submission as
such. Remember, the more work you put into completing each workbook the more learning you
will take away from this training.

As part of the registration for this Brewers Diary you have nominated a mentor for your self-study.
This person needs to be fully familiar with the operations and technology in place at your brewery
and will be your first point of contact if you have any questions. We have also asked your mentor
to track your progress and to sign-off each workbook as being your own original work and
accurately reflecting the operations within your brewery.

Upon completion of the Brewers Diary, and full sign-off by your mentor, please send the finished
workbook only to the following address:

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Brewers Diary Return

33 Clarges Street
London
W1J 7EE
United Kingdom.

Completed Brewers Diary submissions will be reviewed by the IBD and a Certificate of Completion
will be awarded to those diaries meeting the required standard. There may be occasions where
the IBD Examiner reviewing your submission requires further clarification to assist in their
assessment of your work, in which case they may contact either yourself or your mentor before
certification. There is no pass / fail grade, and if a completed diary does not meet the required
standard it will be returned along with guidance as to which areas require further work.

The Brewers Diary program follows the IBDs Fundamentals of Brewing and Packaging of Beer
(FBPB) syllabus and the learning material for this qualification have been included as part of your
registration. Each Brewers Diary workbook refers to the relevant section of the FBPB to which you
can refer to if you require further help, or further information, towards completing a particular
question or task.

As part of this introduction to the Brewers Diary program, you might want to refer to the FBPB
learning materials introductory section for further information:-

Section 1: Overview of Brewing and Packaging Practices.

The Brewers Diary can be an end in itself, equipping successful candidates to carry out their tasks in
their workplace with an underlying knowledge of the brewing operation and processes involved. You
may however want to use this Brewers Diary as a first step in your ongoing brewing training and it
has been designed as a lead-in to successfully sitting the IBDs accredited Certificate in the
Fundamentals of Brewing and Packaging of Beer examination.

The Fundamentals of Brewing and Packaging of Beer require a basic knowledge of the processes used
to produce and package the many types of beer consumed worldwide. The production of most beer
types 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 brewery production
personnel and for people employed in brewing companies (and related industries), but in non-
technical roles.

It is expected that completion of this Brewers Diary along with reading and understanding of the
FBPB learning material supplied with this program will be sufficient study towards successfully
sitting the FBPB examination. For further information refer to the IBDs website at
www.ibd.org.uk/qualifications

Finally, good luck with your Brewers Diary. We are sure you will find it a useful first step in your
brewing education and we hope it may lead you to further study, in time, into the brewing,
packaging and enjoyment of your beers.

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BREWERS DIARY STUDENT PROGRESS:

This summary will help you track progress towards completing your Brewers Diary:

BREWERS DIARY:

Starting Date

WORKBOOK SECTION DATE

COMPLETED
Workbook 1 Raw Materials

Workbook 2 Brewhouse

Workbook 3 Fermentation

Workbook 4 Filtration

Workbook 5 Packaging

Workbook 6 Beer Quality

Workbook 7 Brewery Cleaning

Workbook 8 Maintenance and

Environmental

BREWERS DIARY:

Completion / Submission Date

Note: This summary for student use only.

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STUDENT NOTES:

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STUDENT NOTES:

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RAW MATERIALS

Contained within this workbook are a set of questions, tasks and research you need to do in order
to complete this section of your Brewers Diary training program. Refer to the IBDs Fundamentals
of Brewing and Packaging Beer (FBPB) learning material for further information:-

Section 2: Brewing - Raw Materials for Sweet Wort Production

Section 5: Wort Boiling

The information and feedback you supply should be of your own work and should detail your
brewery and not that of another brewery.

Make sure that the section is signed off by your mentor as correct and all your own work before
returning this completed workbook to the IBD.

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A. Malt, Coloured Malts and Malt Handling

1. List and identify the various malts in use in your brewery and in what brews they are used and why they
are used, e.g. what they supply to the wort and hence the final beer.
Malt Brews Reason for Use
A.

B.

C.

E.

F.

2. For all the malts identified above, identify the Supplier.

Malt A:

Malt B:

Malt C:

Malt D:

Malt E:

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3. Draw a flow diagram of the malting process for one of the above malts.

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4. Why is it easier to mill malt than barley?

5. Why can kilned malt be stored and green malt not?

6. Describe how you sample malts correctly and what you would look for in the malt.

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B. Adjuncts

1. List and identify the various adjuncts in use in your brewery and in what brews they are used and why they
are used, e.g. what they supply to the wort and hence the final beer.

Adjunct Brews Why Used

2. For a brew of your choice list the ingredients required, the amounts used, the volume of the brew and the
expected gravity of the wort.

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C. Water

1. List the sources of your main supply of water.

Water Source Supplier

2. What are the critical parameters which are monitored in your brewery for incoming water?

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3. What are the limits of these parameters and why are they important?

Parameter Upper and Lower Limit Why Important?

4. List the typical water profile for your brewery.

Parameter Typical range of results

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5. Draw a process flow diagram for the treatment of water in your brewery.

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6. Draw a process flow diagram for the de-aerated water plant (if used) and describe how the plant operates.

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D. Hops

1. What type of hops or hop products are used in the brewery, where are they added and why?

Hop Type Where added? Reason for Use

A.

B.

C.

E.

F.

G.

H.

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2. What does IBU represent?

3. For a beer of your choice, calculate the amount of hops required for the brew.

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STUDENT NOTES:

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STUDENT NOTES:

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SECTION COMPLETED:

STUDENT DECLARATION:

Completed by (print name)

Job Title:

Brewery Name / Location:

I hereby declare that this Brewers Diary is my own original work, and that I understand I may be contacted
by the IBD if further clarification of any part is required.

Signed: Date:

MENTOR DECLARATION:

Job Title:

Relationship to Student:

I hereby declare that, to the best of my knowledge, this is the students original work and that the content
accurately reflects the operations in their workplace. I understand I may be contacted by the IBD if any
further clarification is required in order to complete the certification of this Brewers Diary.

Signed: Date:

MENTOR COMMENTS:

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