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Brewery workers are part of a brewing team that makes and packages beer, lager and stout for sale to pubs, shops and other outlets. Edit
weighing and measuring the ingredients
the mixing and fermentation process
conditioning the beer
labelling, packing and loading. Brewery workers have to be extremely careful about health and hygiene. Sterilising equipment and cleaning the work area is an important part of their job.
About 18,000 people are employed in the brewing industry, but numbers have fallen due to a decline in the number of breweries and increased use of automated processes. Most brewery workers are employed by the large brewing companies, but there are also some smaller, independent breweries. Many of these are family run or employ few staff. There are no set entry requirements for starting a job as a brewery worker. It is helpful to have GCSEs/S grades in English or maths, or equivalent qualifications, especially for people who want to progress to more senior positions in the brewing industry. Apprenticeships may be available. Brewery workers normally train on the job by doing NVQs/SVQs Levels 1, 2 and 3 in Food and Drink Manufacturing Operations. The Institute of Brewing & Distilling (IBD) also offers training at a variety of levels. With experience, brewery workers could work towards supervisory level jobs. There are some opportunities to move into technical brewing, but this usually requires study at degree level, or specialist training with the IBD.
Brewery workers normally work about 40 hours a week, usually on a shift system.
Breweries are noisy, hot, steamy places, with strong smells. Workers usually wear protective clothing. The work may involve lifting and standing for long periods.
be practical, with good manual skills to operate machinery
be aware of the importance of hygiene and health and safety regulations
be prepared to work on a range of different jobs
be able to work well in a team
have an interest in food and drink production processes.
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