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Brewing Exam Resources

Fundamentals of Brewing and Packaging Beer (Member Only)

Syllabus and Learning Material

 

General Certificate in Brewing (Member Only)

Syllabus and Learning Material

 

Diploma in Brewing (Member Only)

Syllabus 

Glossary


Learning Material: Module 1 - Materials and Wort

1.1A Adjuncts, Water, Hops

1.1B Malt

1.2 Milling

1.3 Mashing and Wort Separation

1.4 Wort Boiling

1.5 Wort Clarification, Cooling and Oxygenation


Learning Material: Module 2 - Yeast and Beer

2.1A Yeast Fundamentals

2.1B Yeast Fundamentals II

2.2 Fermentation

2.3 Yeast in Brewing

2.4 Maturation and Cold Storage

2.5 Beer Clarification

2.6A The Properties of Beer

2.6B The Properties of Beer

2.7A Quality

2.7B Quality

Learning Material: Module 3 - Packaging Technology and Process Technology

Packaging Technology

3.1 Packaging Materials

3.2 Unit Packaging Operations

3.3 Sterile Filtration and Pasteurisation

3.4 Packaging Line Design and Performance

3.5 Quality

Packaging and Process Technology

3.6 Process Gases

Process Technology

3.7 Fluid Flow

3.8 Principles of Heat Transfer

3.9 Steam

3.10 Refrigeration

3.11 Materials of Construction

3.12 Process Control and Instrumentation

3.0 SI Units (information only, not examinable)

Process Control Simulations

 

Master Brewer (Member Only)

Syllabus

Master Brewer 1 - Paper 1 Example

Master Brewer 2 - Paper 1 Example

Master Brewer 3 - Paper 1 Example

Master Brewer 4 - Paper 1 Example

 

Articles (Recommended Reading for Diploma and Master)

Principles of Hygiene and Beverage Safety (Member Only)

Module 1 - 5

Case Studies

Bamforth Series - A Brewer's Biochemistry

Part 1 - Proteins

Part 2 - Carbohydrates

Part 3 - Lipids

Part 4 - Nucleic Acids

Part 5 - Metabolism

O'Rourke Series - Technical Summary

Part 1 - Colloidal stabilisaiton of beer

Part 2 - The function of wort boiling

Part 3 - The role of oxygen in brewing

Part 4 - Predicting colloidal stability in beer

Part 6 - The process of wort boiling

Part 7 - Getting a head (foam)

Part 8 - The role of pH in brewing

Part 9 - The function of enzymes in brewing

Part 10 - Malt specifications and brewing performance

Part 11 - Hops and hop products

Part 12 - Mash separation systems 

Buttrick Series

Brewhouse project

Beer recovery

Filtration

Palate matching

Automation

Journal of The Institute of Brewing (JIB)

- Yeast

  1. 125th Anniversary Review: Developments in brewing and distilling yeast strains
  2. 125th Anniversary Review: Yeast Flocculation and Sedimentation in Brewing
  3. 125th Anniversary Review: Improvement of Higher Gravity Brewery Fermentation via Wort Enrichment and Supplementation
  4. 125th Anniversary Review: Diacetyl and its control during brewery fermentation

 - Water

  1. 125th Anniversary Review: Water sources and treatment in brewing

 - Hops

  1. 125th Anniversary Review: The Role of Hops in Brewing
  2. Humulus lupulus - a story that begs to be told. A review

 - Malt

  1. 125th Anniversary Review: The science of the tropical cereals sorghum, maize and rice in relation to lager beer brewing
  2. Common wheat (Triticum aestivum L.) and its use as a brewing cereal - a review

 - Process

  1. 125th Anniversary Review: Some Recent Engineering Advances in Brewing and Distilling
  2. Wort composition and its impact on the flavour-active higher alcohol and ester formation of beer - a review

 - Other

  1. 125th Anniversary Review: Microbiological Instability of Beer Caused by Spoilage Bacteria
  2. 125th Anniversary Review: Bacteria in brewing: The good, the bad and the ugly
  3. 125th Anniversary Review: Non-Biological Instability of Beer
  4. 125th Anniversary Review: Advances in analytical methodology in brewing

 

Other

Blue Book on Yeast

The Barth Report

Environment and Sustainability

Hop Research 

Draught Beer Dispense

Elementary Algebra (OpenStax CNX)

Physics (OpenStax College)

Biology (OpenStax College)

Chemistry (OpenStax College)

The Micriobiology of Malting and Brewing

Master Brewers Association of Americas (MBAA) Podcast

Malt

Simplifying the understanding of malt Certificates of Analysis (CoAs): Episode Part 1 , Part 2 , Part 3 and Part 4

Malt flavour development: Episode Part 1 , Part 2 and Part 3

Let your process evaluate your malt: Episode Part 1 and Part 2

Improving brewhouse efficiency by adjusting mash thickness: Episode

Kilned vs. roasted: A differentiation of caramelized specialty malts: Episode

It malt not be extracrlt what you think: problem solving: Episode

 

Hops

Dry-hopping and its effects on bitterness and the IBU test: Episode

The new language of hops: Episode

Hop aroma from early kettle additions: Episode

Total oil content doesn't correlate with hop aroma intensity: Episode

 

Yeast

Yeast fundamentals: Episode

Zinc in fermentation: Episode

Maintaining good yeast health: Episode

Management of surplus yeast: Episode

Wild yeast and bacteria (intentionally) in hte brewery: Episode

Co-fermentation trials with S.cerevisiae and B.bruxellensis and the organoleptic benefits of mixed culture fermentations: Episode

Brewing intensification: Episode

Staining eyast cells for automated counting: Episode

 

Water

Water: The final frontier: Episode

The relationship between wort gravity and water-to-grist ratio: Episode

Mash pH and water chemistry at Ale Asylum: Episode

Could wastewater power your brewery: Episode

 

Textbooks

Brewing: Science and Practice (ISBN-13: 978-1855734906)

Technology Brewing and Malting, 5th Ed. (ISBN-13: 978-3-921690-77-2)


Previous Exams

2016 Examiner Report

2015 Examiner Report

2014 Examiner Report

2013 Examiner Report

2012 Examiner Report

2011 Examiner Report