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Tutor: Jonny MillsHead Brewer: Noel James

Course time: 5 Days 9:15am - 4:00pm

This in depth course is taught in line with the Institute of Brewing and Distilling General Certificate. Over the five days candidates will be taken through all twenty sections of the General Certificate syllabus. The course is aimed at those looking to, or already studying to sit the examination for this internationally recognised qualification.


Candidates should already have a basic grasp of the brewing process in order to benefit fully from the course. Recommended reading is available on request. 

From the IBD:

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.

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.

Topics covered:

Day 1: Introduction to Brewing, brewing water analysis and treatment, malting and specialty malt production, malt analysis and selection, adjuncts, mashing and wort separation, mashing systems, boiling and systems

Day 2: Hop cultivation, hop analysis and selection, bitterness calculations, building aroma, yeast analysis, yeast strain selection, fermentation and control, maturation, dry hopping principles and techniques, best practice yeast cropping/pitching/storage

Day 3: Beer prep for packaging, gases, clarity, packaging and dispense, packaging materials, finished beer stability, off-flavours and troubleshooting

Day 4: Live brew day - Brew-house technology, cleaning and sanitation

Day 5: Quality systems and lab design, recipe design and practical realisation 

NB: The five day course does not include the IBD examination or associated fee, which must be organised separately with them.

This course includes:

Morning Coffee/Tea & Pastries

Lunch - this will be provided by one of Bristol finest lunchtime eateries, these include Pieminister, Pinkmans and Harts Bakery. Vegetarian options available.

An end of day beer in New Bristol's tap bar with the Head brewer and team.

A 'Bristol Brewery School' T-shirt

NB: Please remember this is a working brewery so wear practical clothes and shoes.

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Map BS2 9HH, 20A Wilson St, Bristol, United Kingdom
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Bristol Brewery School