beer downstream processing
The process of beer post-fermentation, including maturation and filtration.
Brewmasters ensure brewing quality of current products and create mixtures for the development of new products. For current products, they oversee the whole brewing process following one of many brewing processes. For new products, they develop new brewing formulas and processing techniques or modify existing ones as to come up with potential new products.
Competences and skills
76 ESCO relationsEssential knowledge 17 competences
Occupation specific
0 competencesNo competences in this bucket.
Sector-specific
12 competencesbrewhouse processes
The processes and techniques through which raw materials are converted into fermentable substrate for beer manufacturing.
fermentation processes of beverages
Fermentation processes related to the conversion of sugar to alcohol, gases and acids.
food and beverage industry
The respective industry and the processes involved in the food and beverage industry, such as raw material selection, processing, packaging, and storage.
grain-for-beverages milling process
Milling process which combines advanced and conventional wet and dry milling. Milling methods of grain for beverages ensure good husk conservation and optimal grinding of the endosperm, which provide numerous advantages for the brewing process and final products.
ingredients for beer production
Basic ingredients of beer, which consist of water, a starch source such as malted barley, brewer's yeast to produce the fermentation and a flavouring such as hops.
lautering process
Process of lautering, where the mash is separated into clear, liquid wort and residual grain. Lautering usually takes three steps: mashout, recirculation and sparging.
mashing process
The process of mashing, where various grains are mixed with water and then heated. The influence of mashing on wort quality and character of the finished fermented beverage.
modern brewing systems
The most updated systems and best available techniques in the brewing industry.
types of barley
The different types of barley; their characteristics, and quality.
wort boiling process
Process of wort boiling where the brewer adds hops to the wort and boils the mixture in a wort copper. The bitter compounds of the wort give the beer a longer shelf-life.
wort fining process
Transfer of the wort from the wort copper to the whirlpool to clean the wort of undissolved hops and protein flocks and ready it for cooling.
Cross-sector
5 competencesbiotechnology
The technology that uses, modifies or harnesses biological systems, organisms and cellular components to develop new technologies and products for specific uses.
enzymatic processing
Enzymatic processes used in food production as well as in other industrial biotechnological processes.
financial capability
Financial operations such as calculations, cost estimations, budget management taking relevant commercial and statistical data into account such as data for materials, supplies and manpower.
quality assurance methodologies
Quality assurance principles, standard requirements, and the set of processes and activities used for measuring, controlling and ensuring the quality of products and processes.
yeast fermentation principles
The principles of yeast fermentation in fermented beverages such as wine or beer.
Essential skills and competences 24 competences
Occupation specific
1 competencedesign beer recipes
Be creative in composing, testing and producing new beer recipes according to specifications and existing recipes.
Sector-specific
12 competencesadvise on beer production
Advise beer companies, small brewers and managers within the beer industry to improve the quality of the product or of the production process.
analyse samples of food and beverages
Examine if food or beverages are safe for human consumption. Verify the right levels of key ingredients and the correctness of the label declarations and the levels of nutrients present. Ensure samples of food and beverages comply to specific standards or procedures.
apply GMP
Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Good Manufacturing Practices (GMP).
- Scope note
- There are countries that adopt their own national regulations such as the British standard and/or international ones as well: International Features Standards (IFS). In these cases, producers should comply with international standards also.
apply requirements concerning manufacturing of food and beverages
Apply and follow national, international, and internal requirements quoted in standards, regulations and other specifications related with manufacturing of food and beverages.
clean food and beverage machinery
Clean machinery used for food or beverage production processes. Prepare the appropriate solutions for cleaning. Prepare all parts and assure that they are clean enough to avoid deviation or errors in the production process.
- Scope note
- Clean metal vessels: Clean the interior of metal drums using steam-cleaning apparatus, or the interiors of barrels by rinsing them with water and alcohol. Clean mixers: Perform cleaning of mixers on a daily basis, and perform cleaning at shutdowns thoroughly. Follow security procedures.
develop standard operating procedures in the food chain
Develop Standard Operating Procedures (SOP) in the food chain based on the production feedback. Understand current operating procedures and identify best techniques. Develop new procedures and update existing ones.
exert quality control to processing food
Ensure the quality of all factors involved in a food production process.
manage food manufacturing laboratory
Manage laboratory activities in the plant or factory and using the data to monitor the quality of manufactured products.
manage time in food processing operations
Assure a correct management of time and resources using appropriate planning methods.
measure density of liquids
Measuring the density of liquids, including oils, using instruments such as hygrometers, or oscillating tubes.
monitor fermentation
Supervise and control fermentation. Monitor the settling of juice and the fermentation of raw material. Control the progress of the fermentation process to meet specifications. Measure, test and interpret fermentation process and quality data according to specification.
operate pneumatic conveyor chutes
Use air-conveyor chutes to transfer products or mixtures from containers to storage tanks.
Cross-sector
11 competencesapply HACCP
Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Hazard Analysis Critical Control Points (HACCP).
- Scope note
- There are countries that adopt their own national regulations such as the British standard and/or international ones as well: International Features Standards (IFS). In these cases, producers should comply with international standards also.
create new concepts
Come up with new concepts.
develop beverage manufacturing procedures
Outline the work routines, procedures, and activities required to be performed for the manufacturing of beverage aiming at reaching the production objectives.
ensure finished product meet requirements
Ensure that finished products meet or exceed company specifications.
ensure sanitation
Keep workspaces and equipment free from dirt, infection, and disease by removing waste, trash and providing for appropriate cleaning.
maintain updated professional knowledge
Regularly attend educational workshops, read professional publications, actively participate in professional societies.
manage budgets
Plan, monitor, report on the budget and prepare set production budgets.
manage staff
Manage employees and subordinates, working in a team or individually, to maximise their performance and contribution. Schedule their work and activities, give instructions, motivate and direct the workers to meet the company objectives. Monitor and measure how an employee undertakes their responsibilities and how well these activities are executed. Identify areas for improvement and make suggestions to achieve this. Lead a group of people to help them achieve goals and maintain an effective working relationship among staff.
set production facilities standards
Ensure a high standard of safety and quality in facilities, systems, and workers' behaviour. Ensure adherence to procedures and audit standards. Ensure that machinery and appliances in the production plant are appropriate for their task.
train employees
Lead and guide employees through a process in which they are taught the necessary skills for the perspective job. Organise activities aimed at introducing the work and systems or improving the performance of individuals and groups in organisational settings.
work in an organised manner
Stay focused on the project at hand, at any time. Organise, manage time, plan, schedule and meet deadlines.
Optional knowledge 2 competences
Occupation specific
0 competencesNo competences in this bucket.
Sector-specific
2 competencesingredient threats
Ingredients and potential risks which could damage humans, the flora and the fauna. Functions in ingredient formulas.
green
malting process
The malting process consists of soaking cereal grains, usually barley, and then halting further germination by kilning.
Cross-sector
0 competencesNo competences in this bucket.
Optional skills and competences 33 competences
Occupation specific
0 competencesNo competences in this bucket.
Sector-specific
16 competencesage alcoholic beverages in vats
Follow adequate procedures to place certain alcoholic beverages (e.g. wine, spirits, vermouth) in vats and age them for the required period. Use techniques to give them special characteristics.
assess cereal quality for brewing
Assessing barley variety, germination potential, moisture content, nitrogen content, and screening for grain size.
assist in the development of standard operating procedures in the food chain
Assist in the development of Standard Operating Procedures (SOP) in the food chain by working with line operators. Understand current operating procedures and identify best techniques. Help document new procedures and update existing ones.
describe the flavour of different beers
Describe the taste and aroma, or flavour of different beers using the adequate lingo and relying on experience to classify beers.
detect microorganisms
Use various laboratory methods and tools such as gene amplification and sequencing to detect and identify microorganisms such as bacteria and fungi in soil, air, and water samples.
ensure compliance with environmental legislation in food production
Make sure to comply with environmental legislation in food production. Understand the legislation related to environmental matters in food manufacturing and apply it in practice.
green
ensure cost efficiency in food manufacturing
Ensure that the whole process of food manufacturing from receipt of raw materials, production, to food manufacturing and packaging processes is cost-effective and efficient.
handle delivery of raw materials
Receive raw materials from the suppliers. Check their quality and accuracy and move them into the warehouse. Make sure that raw materials are adequately stored until they are required by the production department.
identify the factors causing changes in food during storage
Recognize the most relevant factors (chemical, physical, environmental etc) that can alter the food during its storage.
interpret data in food manufacturing
Interpret data from different sources, like market data, scientific papers, and customers requirements in order to research development and innovation in food sector.
maintain relationship with customers
Build a lasting and meaningful relationship with customers in order to ensure satisfaction and fidelity by providing accurate and friendly advice and support, by delivering quality products and services and by supplying after-sales information and service.
measure the strength of distillation
Measuring the alcohol concentration based on the information in the spirit safe and maintaining the distillation process and the distillation strength within the parameters asked by regulations for taxation purposes.
monitor centrifugal separators
Operating and monitoring centrifugal separators.
monitor roasting
Monitor the roasting of coffee beans and grains for proper degree of roasting to produce the desired flavours and colours.
monitor the process of wine production
Oversee wine production to take decisions, in order to achieve the desired output.
negotiate improvement with suppliers
Build a good relation with suppliers in order to improve knowledge and quality of supply.
Cross-sector
17 competencesanalyse production processes for improvement
Analyse production processes leading toward improvement. Analyse in order to reduce production losses and overall manufacturing costs.
apply control process statistical methods
Apply statistical methods from Design of Experiments (DOE) and Statistical Process Control (SPC) in order to control manufacturing processes.
digital
apply foreign language for international trade
Communicate in foreign languages to facilitate international trade operations such as the importation of food and beverages.
attend to detail in preparation for audits
Ensure constant compliance with standards and requirements, such as keeping certifications up to date and monitoring activities to ensure correct procedures are followed, so that audits can occur smoothly and no negative aspects can be identified.
control of expenses
Monitor and maintain effective cost controls, in regards to efficiencies, waste, overtime and staffing. Assessing excesses and strives for efficiency and productivity.
handle chemical cleaning agents
Ensure proper handling, storage, management and disposal of cleaning chemicals (CIP) in accordance with regulations.
- Scope note
- The chemicals include hazardous materials.
have computer literacy
Utilise computers, IT equipment and modern day technology in an efficient way.
digital
identify market niches
Analyse the composition of the markets, segment these into groups, and highlight the opportunities that each one of these niches represent in terms of new products.
keep inventory of goods in production
Keep inventory of goods whether they are goods in the front end (i.e. raw materials), intermediate, or back end (i.e. finished products). Count goods and store them for the following production and distribution activities.
liaise with colleagues
Liaise with fellow colleagues to ensure common understanding on work related affairs and agree on the necessary compromises the parties might need to face. Negotiate compromises between parties as to ensure that work in general run efficiently towards the achievement of the objectives.
liaise with managers
Liaise with managers of other departments ensuring effective service and communication, i.e. sales, planning, purchasing, trading, distribution and technical.
manage corrective actions
Implementing corrective action and continuous improvement plans from internal and third party audits to meet food safety and quality performance indicators with adherance to agreed timescales.
manage environmental management system
Develop and implement an environmental management system.
digitalgreen
negotiate terms with suppliers
Identify and work with suppliers to ensure quality of supply and best price has been negotiated.
perform services in a flexible manner
Adapt service approach when circumstances change.
provide training on quality management supervision
Provide training to production employees, in groups or individually, on standard operating procedures, product specifications, visual quality inspection criteria, SPC, production controls, formulas, GMP, and food safety procedures.
recruit employees
Hire new employees by scoping the job role, advertising, performing interviews and selecting staff in line with company policy and legislation.
- Scope note
- It may include recruiting volunteers.