Brewer

As a Brewer you design, develop, and oversee the production of beer and other fermented beverages, managing every stage from raw ingredient selection through mashing, fermentation, conditioning, and packaging. You monitor and adjust temperature, pressure, and processing parameters throughout the brewing process to ensure consistent quality and flavour. Working in craft breweries, large commercial operations, or malting facilities, you collaborate with quality-control teams, production managers, suppliers, and sometimes sales and marketing staff. You are responsible for applying food-safety standards such as HACCP and Good Manufacturing Practice (GMP), maintaining detailed production records, and troubleshooting any issues that arise during brewing.

Leaving Certificate subjects such as Chemistry, Biology, Agricultural Science, and Mathematics provide a strong foundation for entry into brewing programmes. The most direct higher-education route is an NFQ Level 8 Honours Bachelor degree in Brewing and Distilling, Brewing Science, or Food Science, offered at institutions such as TU Dublin, MTU, and Technological University of the Shannon (TUS). A Level 7 Ordinary Bachelor degree in Food Technology or Applied Sciences can also provide entry into the industry, with graduates sometimes topping up to Level 8. Alternatively, QQI Level 5 or Level 6 PLC courses in Food Science or Laboratory Techniques can provide a practical entry point, allowing you to work your way up through the industry. Short professional courses and certifications from bodies such as the Institute of Brewing and Distilling (IBD) are widely respected and often completed alongside employment to enhance technical knowledge.