The Chartered Scientist qualification is awarded to scientists who meet the high standards required and demands a commitment to continuing professional development. It is intended to ensure high and improving standards across all scientific disciplines and reflects best practice in science.
Chartered Scientist status is aimed at those practicing science at the full professional level and at those for whom scientific knowledge or practice at that level form an essential element in the fulfilment of their role.
Chartered Scientist status provides valuable professional recognition among fellow scientists across all disciplines and the wider community. It demonstrates high levels of experience and competence to employers, other professionals, and, ultimately, providing reassurance to the consumer that high standards are being met. It is now a recognised title under the EU Directive 89/48/EC.
- Being chartered is the mark of professional recognition. Being a Chartered Scientist allows all scientists working at the full professional level to be recognised on an equal footing.
- It gives an assurance of current competence through mandatory revalidation, and encapsulates the interdisciplinary nature of science in the 21st Century.
- By benchmarking professional scientists at the same high level, CSci aims to re-engage public trust and confidence in Science and scientists.
- All those working in the practice, application, advancement or teaching of science can become CSci with the appropriate combination of qualifications and experience.
- Chartered Scientists work in an ever growing, diversity of settings, from food science to environmental waste management, health psychology to nuclear physics, and mathematical modelling to chemical engineering.
- Applicants must demonstrate various competencies including the ability to deal with complex issues and communicate their conclusions to a range of audiences
- They show originality in problem solving and substantial autonomy in planning and implementing tasks
- Through a commitment to continuing professional development, Chartered Scientists will continue to advance their knowledge, understanding and competence throughout their career.
Requirements for Chartered Scientist
The Institute of Brewing and Distilling is licensed by the Science Council to award Chartered Scientist (CSci) to appropriately qualified members.
The designation Chartered Scientist (CSci) is intended to ensure high and improving standards across all scientific disciplines. It reflects best practice in science and is set at a benchmark level throughout the professions. Chartered Scientist is aimed at those practicing science at the full professional level and at those for whom scientific knowledge or practice at that level form an essential element for the fulfilment of their role.
If accepted as a Chartered Scientist, you will be entitled to the use after your name the initials "CSci", subject to payment of an annual fee. You will be required to revalidate your registration annually by demonstrating that you are still professionally active and that you have engaged in Continuing Professional Development.
Minimum Criteria for Chartered Scientist (CSci)
You must satisfy all the following:
a) Be a member of the IBD (i.e. a Member or Fellow).
b) Be able to demonstrate the following skills through a combination of knowledge and experience;
- Deal with complex scientific issues, both systematically and creatively, make sound judgements in the absence of complete data and communicate their conclusions clearly to specialist and non-specialist audiences
- Exercise self-direction and originality in solving problems, and exercise substantial personal autonomy in planning and implementing tasks at a professional level
- Continue to advance their knowledge, understanding and competence to a high level and demonstrate a commitment to CPD
- Demonstrate an understanding and commitment to Health and Safety and environmental issues related to employment
Click for further information on Chartered Scientist Competencies (external link)
Chartered Scientist is set at the same high level as other chartered titles such as Chartered Mathematician and Chartered Engineer, with the exemplifying educational standard being at Masters level. The IBD will accredit masters programmes for the purposes of CSci. Where a candidate does not hold an accredited masters degree, they may still show equivalence of M-Level learning. This may include, but is not limited to:
- Academic qualifications (including those at Degree Level),
- Accredited prior learning, such as the IBD Master Brewer qualification.
- Portfolios, and
- assessed scientific and technical reports (including published peer-reviewed papers)
Which individually, or in combination, are to M-Level.
Click for guidance on Masters Level Equivalence for Chartered Scientist
d) Experience. Normally have at least 4 years post-masters experience (of which two should be at an appropriate post graduation level).
e) Have at least 2 years Continuing Professional Development (CPD) prior to application
You must hold a minimum of a degree in a science/technology subject.
Original proof of qualification must be provided. Send either a copy of your degree certificate(s) notarised by one of your referees or send an original letter from the awarding body. Please do not send original certificates.
The length of professional experience required to attain Chartered Scientist will depend upon your qualification and is likely to be in the order of:
|Qualification Years of Professional Experience|
|PhD in Brewing / Distilling Science or Technology 2|
|MSc in Brewing / Distilling Science or Technology 4|
|BSc in Brewing / Distilling Science or Technology or closely related disciplines 6|
|Other science/technology degrees 7|
Applying for Chartered Scientist
Portfolio of Evidence for Chartered Scientist
You must provide a portfolio of evidence to demonstrate that you have gained sufficient experience and shown the necessary competence to be awarded the designation Chartered Scientist. Full evidence need not be submitted initially, but you should be aware that the IBD Awards Committee will subsequently request supporting evidence and this may delay your application.
Components of supporting evidence:
1. CPD Report
3. Technical Report
4. Two references
The CPD report should detail relevant learning (either formal or private) in the last two years. Where possible, the report should demonstrate the relevance of learning experience to a particular project at work or a general career aspiration.
1. Maintain a continuous, up-to-date and accurate record of their CPD activities;
2. Demonstrate that their CPD activities are a mixture of learning activities relevant to current or future practice (see learning activities below);
3. Seek to ensure that their CPD has benefited the quality of their practice;
4. Seek to ensure that their CPD has benefited the users of their work (employee, customer, student etc);
5. Present a written profile containing evidence of their CPD on request.
See below to download a template "CPD Report" form
The CV needs to be extended and should include professional as well as vocational development. It should include any relevant qualifications gained commencing with the first degree.
The Technical Report should concentrate on the last two years unless it is thought that earlier linked career development is relevant. This should demonstrate that you have achieved the Chartered Scientist Competences as described in criteria "b" (above). It should give examples of how CPD (inputs) have resulted in benefit (outputs) to you, your profession and/or your vocation. Approximately 500 words are suggested as a guide to length.
See below to download a template Technical Report Form for Chartered Scientist
See below to download an example of a completed Technical Report Form for Chartered Scientist
References will be required from two senior persons (who should both preferably be chartered) who can corroborate your technical report.
The initial fee is £35. Thereafter, an annual fee (2012) of £35 will be charged in addition to your IBD membership subscription, which becomes due upon your annual CSci revalidation.
The Institute of Brewing and Distilling is proud to announce that we can now provide two fully operational meeting and training facilities to both internal and external customers at our Headquarters, based on 33 Clarges Street, Green Park, London.
Our office is situated in the heart of Mayfair and within a short walking distance from Green Park, Piccadilly Circus, Bond Street and Oxford Circus Underground Stations. The below meeting rooms opening times are 09:00 until 17:00 and can be booked by members and non-members. Please see below the rooms we have available for you too hire. If you would like to book a meeting room then please download the meeting room application form at the bottom of this page.
The 1886 Boardroom
- Equipped with a Round Table
- Capacity of 6-8 delegates
- Overhead Projector
- Free Wi-Fi Internet
- Flip Chart
The Richard Hollinghurst Room
- Set out in a boardroom style
- Capacity of 10-12 delegates
- Flip Chart
- Free Wi-Fi Internet
- Overhead Projector
For further information download a booking form below which details our fees.
Directions to the IBD Office
Our office is situated in the heart of Mayfair and within short walking distance from Green Park, Piccadilly Circus, Hyde Park Corner, Bond Street and Oxford Circus Underground Stations.
Click here for a map to the IBD. If you are using public transport then you can plan your journey by visiting www.tfl.gov.uk.
For further information please contact Jane Sinton:
There are various committees associated with the IBD. The members who sit on the committees do so on a voluntary basis, and are sourced from our membership worldwide.
Please click on the menu options alongside to find out further details of who sits on each committee.
If you have any questions or queries that you would like raised with one of the committees, please email Emma Negus-King and your question will be passed on.Read more >>
Congratulations to the following accredited Beer Academy Sommeliers. We currently have 36 Sommeliers. To join this illustrious list please click here
Below is location map of our qualified beer academy sommeliers.
Read more >>
View Beer Academy Sommeliers - Where they are... in a larger map
A love of pubs prompted Peter to give up a career in explosives to become a beer historian. A five year stint running the Society of Independent Brewers (SIBA) resulted in the success of the Society's long-running campaign for Progressive Beer Duty, and, job done, Peter left to join Meantime Brewing in 2002. Having done just about every job in the brewery Peter saw an opportunity to get more hands on when his local brewery was left minus a brewer, and in January 2011 he resumed his self-employed status brewing at the Florence in Herne Hill, South London.Read more >>
Nigel Sadler's interest in beer and brewing started in the early '80's when he joined CAMRA to hunt down beer festivals and search out new brews. In 1985, he went on one of the first micro brewing courses to be run by Keith Thomas at Brew Lab. Three years ago, he left a career in the city to become a brewing consultant to an Essex based microbrewer helping win awards for both the beer and the business over a two year period.Read more >>
Alastair Scott runs Catton Consultancy, a consultancy that helps hospitality businesses make more money by driving sales and converting sales more effectively to profit. Alastair gained his experience through brands such as Browns, All Bar One, Harvester, O'Neill's and many unbranded gastro pubs, town and city pubs, and music driven venues.Read more >>
Stephen is a beer lover and microbiologist with over 20 years experience in the brewing industry. He has a particular excitement for the diversity of beer styles and flavours available today, the provenance of beer's natural ingredients and the quality and passion exhibited by brewers on a daily basis both large and small. Steve has worked with brewers around the world and, since 2010, for the British Beer and Pub Association (BBPA), where he is active in raising the profile of beer as a drink of both quality and diversity but also as the perfect, natural match with food.Read more >>
Ric set up the successful beer programme at Atlanta neighbourhood restaurant Muss & Turners. This included tastings, education and beer dinners. From many visits to the UK, he developed a passion for the pubs and real ale that the country is famous for. Ric embarked on a marketing management programme at Napier University, earning a degree in 2011. Along the way he worked in some of the best real ale pubs, gaining experience in sourcing, selling, cellaring and pairing real ale with food and whisky. Ric now lives in London and works for the Pubs of Distinction group, owners of the Dean Swift and Old Red Cow. His duties include designing and delivering beer events and other non-traditional revenue streams.Read more >>
In 1997 he got his foot back in the door by joining the Caledonian Brewing Company; initially as Telesales Development Manager and now Operations Manager. In the last 3 years he has increased their annual range from 12 to over 20 beers. Also looking after wholesale customers and route to market has allowed Craig to get great feedback on how Caledonian's beers perform and see how market trends are developing. Craig has given many pub presentations and tastings over the last 12 months; from just 2 miles from his house in Edinburgh to as far away as Denver.Read more >>
Eric always had an interest in beer, brewing and brewery history whilst enjoying the odd beer, he worked in pubs and off licenses initially for pocket money and later part time and then full time. Eric has managed and tenanted pubs for various brewers and pubcos while dabbling in brewing, the most notable pub being the very successful B & T Brewery Wellington Arms in Bedford. He currently manages a Robinsons Pub for Mitchells of Lancaster.Read more >>
At the age of seventeen, he got started in the restaurant business as a busboy and worked his way up to become a bartender. After initially focusing on drink mixology, his attention shifted to spirits specialising in Single Malt Whisky. Then beer caught his eye and he had the fortune of having a managing role in the opening of Håndverkerstuene, one of the great beer and food restaurants in Norway, part of the young but growing Norwegian craft beer scene.Read more >>
After studying Hotel and Restaurant at Oxford Brookes University Tom Gee spent 10 years working in London for the Conran group in hotels, bars, restaurants and more recently events firms organising private parties and other events including the Garden Parties at Buckingham Palace. Tom left London to run his own business in Oxfordshire and then purchased the freehold on the Red Lion Inn, Cricklade in 2009. The pub now has 10 hand pumps and showcases real ales and craft beers on draught and in bottles from all around the world. Tom is also now in the process of adding a microbrewery to the site that he intends to run himself
Read more >>
His passion for beer came from an enjoyment for trying new food and drink whilst spending 10 years managing pubs. Andrew has spent the last 2 years at the Bristol Beer Factory hosting numerous tastings. The events he has put on have been wide ranging in their scope; Beer v Wine v Cider Competitions, 7-course beer dinners at Michelin-listed restaurants, Cheese School, BBF Beer and Food Tour etc.
In 2003, after persuading his Welsh father to allow him to construct a brewery in his garage the business set off. Now, nearly a decade on, after 2 expansions Tom is back in his family land of Caerphilly receiving a number of National and International awards for his flavoursome high-end organic beers with his Brewery 'The Celt Experience'.
Read more >>
Ashley has worked for Fullers since 1987 where he worked within the brew house, in fermentation and maturation. After 5 years in brewing Ashley moved to Trade Quality where he could use his skills to help improve quality beyond the brewery gate. Working within the tied estate Ashley helps drive standards and promote cask ale, along with supporting our ever growing free trade base. To enhance his role further Ashley wanted to develop his skills with regards to tasting and quality to a greater depth so looked to become a Beer Sommelier. This added knowledge of beer styles has already been put to good use as part of Fullers pre-opening training at their recent managed accounts.
Read more >>
Garrett is a graduate of Boston University, and holds a degree in Broadcasting and Film. He began brewing professionally at Manhattan Brewing Company in 1989 becoming brewmaster in 1993. In late 1994, Garrett joined The Brooklyn Brewery as brewmaster. Many of his beers have won national and international awards.Read more >>
Sophie has been a journalist for more than a decade and a beer enthusiast for nearly a quarter of a century. She started writing about beer a few years ago and since then her work has appeared in publications including The Guardian, The Times, The Publican's Morning Advertiser and CAMRA's BEER magazine. She also works with breweries to raise their profile through PR and social media. In addition to her freelance journalism she writes a beer blog called A FemAle View. She believes that beer is The Best Drink in the World and hopes her Beer Academy Sommelier accreditation will enable her to work with pubs, restaurants and other licensed premises to offer more people the chance to enjoy it; see how well it goes with food and raise its reputation beyond the status of wine's poor relation. Follow Sophie on Twitter @SophWrites
Read more >>
Annabel has been training manager at Cask Marque, the body formed to improve the quality of cask ale and to promote its values, for 7 years. In that time Cask Marque have trained over 8,000 retailers in Cellar Management and Beer Quality. She is a founder member of Dea Latis, the independent, industry-wide forum for everyone involved in trying to make beer a more appealing drink for women. www.dealatisuk.wordpress.com She is also a member of the British Guild of Beer Writers and has introduced the beers to MPs at the All Party Beer Group dinner in held annually in Westminster.Read more >>
Martin has had a long career in financial services in the US, and for the last year his job has brought him to London. A few pints have been consumed in his quest to visit Pubs across London. His travels have also introduced him to many local beers and ales. Back in the US, he is part of a start-up microbrewery in Minnesota called Fulton. The brewery opened in Fall of 2010. Fulton is now featured widely in Minnesota bars and restaurants, in bottles, and its own taproom. Fulton has a passion for creating well balanced and very drinkable beers across its wide range of styles. Upon his return, Marty looks forward to helping Fulton in its expansion and in educating consumers about beer, utilizing his Beer Academy training and many tastings in the UK and abroad.Read more >>
Jane Peyton's passion for beer started when she drank her first pint of ale - Tetley Mild - as a teenager. She is a keen beer advocate and spends lots of time rhapsodising about it. Jane is Principal of the School of Booze, a company she founded to offer tutored beer, cider, and wine tasting events. She is also an after-dinner speaker on the subject of alcohol history & culture. Changing people's perceptions of beer is a mission and she enjoys the challenge of finding the perfect beer for people who say that they don't like it - especially women. Matching beer with food is a way to do this and Jane has become adept at pairing beer with dessert - crème brulée with a wheat Dopplebock being a particular favourite!Read more >>
After a flirtation with Electronic Engineering he received a call to the "Bar". It could be argued that beer is in his blood, but from the start he was always destined to be involved in the Beer business. He was the third generation of his family to take their place on the hallowed ground behind the taps of an Irish Freehold Pub.
There spread the message of "Good Beer" to all that would listen. Eventually he felt the need to get out on the road and bring the world of great beer to the masses!
He currently works the hi-ways and bi-ways of Ireland for Fourcorners (Craft Beer importers & distributers) bringing the best beer to the people of Ireland."
James Clarke was born in 1971, and from a very early age was enjoying the magical sights and smells of the wonderful Victorian brewery. Fifth generation of the founder, James joined the Hook Norton Brewery in 1991 as Second Brewer, progressing to Head Brewer in 1999 and Managing Director in 2004. James is an avid beer lover and advocate, travelling on business or even the very occasional holiday, he loves nothing more than tasting new beers and matching them with local cuisine. He has greatly expanded the Hook Norton beer portfolio, adding beers ranging from Stouts to IPA's, and much in between. His pride and passion for all things beer is second to none, and he is delighted with his Sommelier Accreditation.Read more >>
Marverine is a journalist, broadcaster and unashamed beer lover. As a former presenter on Sky News, she's a news and current affairs geek with over 20 years experience in the media industry. Her passion for beer runs just as deep-rooted: Marverine is the first ever woman to win a GOLD British Guild of Beer Writers Award for her self-produced feature for BBC Inside Out about the importance of female customers to the beer & pub industry. She's also conducted TV beer tastings on some of Britain's top daytime TV shows like ITV1's This Morning & The Alan Titchmarsh Show, Live With Gabby on Five and The Great British Food Revival on BBC2. Marverine throws occasional beer & food appreciation evenings for women and she captures all her beer-loving activities in a successful, evangelising video blog called Beer Beauty (www.beerbeauty.co.uk) which aims to spread the message to women & beer novices nationwide about the beauty in beer. She's thrilled to become Britain's newest female beer sommelier and can't wait to see which doors it might open, so she can continue preaching about the brilliance of beer to anyone who'll listen!!
Originally hailing from the Deep South in the US Derek Bates is a chef in London and aspiring start up brewer. His love of beer sparked aged 19 while cooking in a brewpub in his hometown, Bates used his nights off at the pub training with the brewery's owner for knowledge and free beer. Over the next few years Bates traveled the south training in upscale kitchens and took a year as a lead brewer at Thomas Creek in Greenville S.C. A chance meeting with his now wife (a Londoner) at a Charleston wedding led Bates to the UK where he became the original cook for the MEATwagon and later creative chef for their subsequent restaurants MEATliquor and MEATmarket. Bates is now pursuing his love of teaching, operating classes in all things brewing, butchery and cooking and looking for a permanent space to expand his hectolitre brewing system and classes.Read more >>
Bruce Ash has risen through the ranks at Norfolk's biggest brewer Woodforde's Norfolk Ales to Brewery Manager. He has covered and enjoyed all aspects of his career at the brewery and over that time has brewed more beer than any other brewer at Woodforde's. Bruce has collected numerous awards from CAMRA, SIBA and the much coveted International Brewing Awards over that time.
Bruce has seen the brewery grow from a 13 brl plant at a former premises to 30 and 60 brl brewhouses running alonside each other in the idylic village of Woodbastwick.
Bruce is actively involved in local beer festivals and highlights taking Woodforde's flagship brew Wherry to Glastonbury for over 150,000 festival goers to enjoy as a personal favourite.
He now plans to host more food and beer matching events after successfully rolling out an initial menu as part of his portfolio to become a Beer Sommelier.
Nick's passion for the alcoholic beverage industry began in his student days working in bars back in his homeland New Zealand. A passion for bartending soon led to an interest in luxury spirits which then developed into a full blown obsession for all things whisky! This mania lead to global commercial roles spanning three continents managing international business development for the Japanese whisky giant Suntory and Scottish single malt specialist Morrison Bowmore Distillers. It was this time spent closely working with the remaining 'old worthies' in Scotland's distilleries that a passion for 'distilled' barley became one of 'brewed' barely... Roles in beer soon followed and Nick has worked closely with some of the most renowned brewers on the European continent namely Czech Republic's Budweiser Budvar and Germany's Warsteiner. Inspired by Scotland's unique brewing and distilling heritage Nick founded Old Worthy Brewing Co. based on Isle of Skye in 2011.Read more >>
Carolina, is a Swede working for Norwegian fine wine importer Strøm AS; a subsidiary company of the Scandinavian market leader Altia. Carolina qualified as a wine sommelier with Norsk Sommelier Utdannelse back in 2010 and has now brought her passion for wine and food pairing to the Norwegian beer market. Given the challenge of launching Strøm's craft beer portfolio in 2012 and not just happy with 'fish and chips and lager' Carolina is determined to bridge the gap that exists between beer and wine. ' The wine people are far ahead and we need to demand just as high level of knowledge and insight when it comes to working our beer and food pairings.' she says and given that Carolina has successfully completed both wine and beer sommelier education places her in a unique position of insight to both categories. She has launched her 'gastro' oriented approach to the beer market in Norway with the successful establishment of Gotland's Bryggeri (Sweden) and Coisbo (Denmark) as the new beers of choice among the culinary fraternity in Oslo. Motivated by the response to this approach so far she is actively seeking out the best culinary beers the world has to offer!Read more >>
A lifetime spent working in the marketing of beer and pubs for two major Regional Brewers led Marc to realise a passion for beer. He began life working for Morland of Abingdon, now long gone of course; they created the famous Old Speckled Hen, a beer for which Marc has fond memories.
Marc is equally proud to work for one of the South West's much loved and respected Brewers in St Austell Brewery and also have been a part of another huge success story in Tribute.
As part of his role for both companies is the weekly Taste Panel, so Marc has plenty of practical experience in describing beer and identifying off flavours. He has also undertaken regular tutored tastings at Food & Drink Festivals and can be seen at various Beer Festivals in the South West promoting and enthusing about the St Austell brands.
Follow Marc on twitter @Beermarketeer
Grew up in Kent near the famous Hop Farm in Beltring. Youngest beer sommelier in the UK at 24. Been working in pubs since the age of 18. Interest in beer started when trying Belgian beers at a stall at Imbibe live! Ran the Marquis, a pub next to the famous Harp in Covent Garden for a short while, trying to bring in new interesting bottled beers to tempt those who couldn't get into the pub next door. Started running the bar at the Old brewery in October 2011 and starting intense beer training in order to become de facto sommelier there. Explaining to diners what the different styles of experimental beer churned out by Rod Jones who ran the small brew house there were and what to order them with. At the start of summer 2012 started taking tour groups around the main brewery, treating tour goers to a 2 and a half hour session including a tutored tasting, a history of brewing in London and a full tour of Meantime's state of the art brewery. Since November 2012 have been the General Manager of the Visitor's Centre, arranging special beer and food matching events, training staff from venues that stock meantime across London and continuing to host tours, which now see, on average, 180 people pass through per week. Favourite beers are American Brown Ales. About to take another swing at home brewing after a couple of initial disasters.Read more >>
Worked for meantime since 2009. General manager of the Greenwich union since 2010. 20 years in the service and retail industry. Grew up in Umea, Sweden. 650km north of Stockholm. ¬ First job was with my father at Till Bryggerier in Umea, stacking crates. Loved the smell of a brewery. Regularly travel to Belgium and Germany to drink beer. Have developed the beer list at the Union from 40 odd to about 150. Enthusiastic sampler and explorer of beer and beer culture.Read more >>
"I love beer", Stuart Pearson always said and having worked in the industry for over 12 years, running bars, working late nights and not seeing much of the day, Stuart Pearson saw a career in beer and set off on his journey. Stuart initially took up a role as a Beer Specialist for Molson Coors, honing and training his palate to the diversity of beer. His journey has taken him from providing beer masterclasses to hosting beer and food matching dinners. Stuart helped develop beer-training manuals for both Molson Coors and his current company Chilli Marketing. A keen blogger he is currently letting us know just what good beer and food pairings really are. See this for yourself at thebeerandfood.blogspot.co.ukRead more >>
A love of the beer industry led Joe Thomson to convince a local in the pub where he was working to help finance and set up a brewery in 2008. At the time Joe was one of the youngest brewers in the country, and over the 5 years since then has led Penpont Brewery to develop a wide range of beers, with an ever increasing reputation, including winning regional SIBA gold awards in 2011 and 2012. Recently Joe has developed an on-going rotating range of specials inspired by the incredible variety of flavours to be found in beer. These include abbey style beers, those using alternative ingredients such as juniper or orange as well as showcases of various beer styles such as IPA's and milds.
- Premier Inn - London Putney Bridge
3 Putney Bridge Approach, Putney, London SW6 3JD
To book click here
- Jurys Inn Chelsea Hotel
Imperial Road, Imperial Wharf, London SW6 2GA
To book click here
- Travel Lodge
200 York Road, Battersea, London, SW11 3SA
To book click here
Comfort Hotel Finchley
3 Leisure Way, High Road, Finchley, Barnet, N12 0QZ
To book click here
Job Description Summary:
Contribute to the Hospitality Education Division by successfully demonstrating knowledge and skills required to instruct and supervise curriculum and non-curriculum students in the field of Brewing, Distillation and Fermentation. Support the college by providing leadership to the production activities of the Craft Beverage Institute of the South East. Monitor brewing facilities and equipment, assist with planning, budget and purchasing for both curriculum and non-curriculum activities. Design, facilitate and implement brewing, distillation and fermentation related curriculum and continuing education courses. Strive to promote the safety, health and comfort of students, employees and guests of the college. Assume initiative for carrying out the mission and vision of A-B Tech and the goals of the Hospitality Education Division.
1. Provides instruction for Brewing, Distillation and Fermentation students and non-curriculum brewing related courses.
2. Designs, facilitates and implements brewing, distillation and fermentation related continuing education classes.
3. Maintains inventory of all production related materials including but not limited to malt, hops, and yeast and small wares, service ware, and equipment in brewing facility.
4. Oversee brewing facility and equipment usage.
5. Develops and coaches competition brewing/distillation team
6. Advises students in matters pertaining to career and academic development. Facilitates student career placement.
7. Collaborates with departmental personnel in curriculum revisions/updates which reflect changing trends and technologies.
1. Graduate of an Institute of Brewing and Distillation (IBD) recognized brewing program and holding an Associate degree.
2. Five years documented experience as a Brewmaster, Head Brewer, Brewing Supervisor or Operations Manager of a minimum 7 barrel brewhouse.
3. IBD Diploma in Brewing or able/willing to sit for exam.
1. Bachelor's degree or higher in Microbiology, Fermentation Science or related field.
2. Three years documented work experience in an industry notable brewing facility.
3. Production experience in a 30+ barrel brewhouse.
4. Work experience in a brewing facility with product production requirements to service a multi-state distribution demand.
5. IBD Certificate in the Fundamentals of Distilling or able/willing to sit for exam
Special Instructions to Applicants:
Official transcripts, from a regionally accredited institution, are required to be received a minimum of two business weeks before the first day of work. Failure to comply may result in revocation of the job offer.
For further information please visit https://abtcc.peopleadmin.com/postings/2105
To apply for this role please contact:
Mr. Darryl Rhymes
A-B Tech Community College
340 Victoria Road
Asheville, NC 28801
Applications are invited for The Barry Axcell Fellowship in Brewing Science, which will identify and develop exceptional researchers in brewing science, with a view to the individuals progressing to an independent academic career, or joining the brewing industry. The Fellowships are funded jointly by SABMiller and The University of Nottingham's Research Board and will commence in October 2013.
The Fellowship offers:
- Three years independent funding, starting October 2013, to conduct research while based at the University of Nottingham
- Additional research costs of £7,500 per annum
- Mentoring provided by Professor Barry Axcell (Former Chief Brewer, SABMiller Group) and Professor Katherine Smart (Chief Brewer, SABMiller Group)
Length of Tenure: Three years guaranteed. Academic years 2013/14; 2014/15 and 2015/16
Subjects covered: The broad area of Flavour Chemistry, as relevant to Brewing Science
Students must hold a PhD from an institution recognised by the University of Nottingham, and have graduated after 7 November 2007.
For further general information about the scheme and the application process, please contact Rebecca Stokes by email email@example.com or on +441158467408. Please note that applications sent directly to this email address will not be accepted.
Prospective candidates are strongly recommended to speak to Dr David Cook (David.Cook@nottingham.ac.uk) in the School of Biosciences at the University of Nottingham prior to submitting their application.
For further information and details of how to apply, please see:
http://www.nottingham.ac.uk/research/fellowships/the-barry-axcell-fellowship.aspx Please quote ref. SABM12.
International success for William Grant & Sons, which includes the world leading single malt whisky, stems from the ability to combine scale with a clear and unique identity. This is as evident at the production sites in the Highlands of Scotland, where an ambitious program of investment is underway, as in other parts of the business.
The role of Engineering Area Leader is a key member of the site leadership team in Dufftown. This role will lead project engineering and maintenance teams to ensure delivery of all capital and special revenue projects for the site to agreed project scope, budget and time parameters, and the maintenance function to ensure delivery of key results in line with overall site strategy.
Key responsibilities of this role:
- Assist Site Leader with the development of the rolling three year plan, leading the analysis and evaluation of site performance and integrity as well as the contribution of initiatives for process improvement
- Lead the preparation of the annual capital & special revenue budget, and develop and manage the overhead budget for the projects and maintenance teams
- Lead, motivate and develop the project engineering and maintenance teams, in line with the company values to ensure delivery of the site strategy. Maximise employee performance by supporting the team's learning and development
- Ensure all engineering functions are compliant with Health & Safety, Environmental Legislation in order to maintain compliance with all regulatory bodies
- Ensure successful implementation of best practice principles in maintenance management through the annual strategy and objective development. In particular lead the delivery of a whole life cycle approach to asset ownership
- Ensure the WGS Engineering Process is utilised and complied with through all engineering work
- Keep abreast of developments in the market place, in processes, technologies and performance, lead the site's continual improvement initiative
- Plan and manage resources required, negotiating with external contractors where required, to ensure that project targets are achieved, in accordance with agreed scope, cost and time
- Establish and implement effective channels of communication between the projects team and the site Operations team to ensure consistency of knowledge and understanding of project status on an on-going basis
To be successful in this role you need to have a certain level of qualification and experience which include:
- Relevant Engineering qualification
- Demonstrable ability to develop holistic business solutions through analysis/understanding of the relationship between process improvements and financial benefits
- Significant experience in delivering multi-disciplined chemical/electrical/mechanical engineering projects
- High level of knowledge in Grain/Malt Distilling Process
- Evidence of negotiating capital expenditure and of purchasing knowledge within an engineering environment
- Knowledge of current and applicable Safety, Health and Environmental Legislation
- Ability to deliver improvement projects utilising Process improvement techniques within a Quality Management Environment
- Proven team leader who can set objectives, performance manage team and develop individuals to achieve their potential
- Significant engineering experience in a relevant operational environment
So if you think you're the type of rare character that could be part of our client's family and thrive in a pioneering and agile environment then we would like to hear from you.
To apply, please send your CV to David Bond at firstname.lastname@example.org.
Cumberland Breweries Limited is a rapidly expanding micro brewery that commenced production in 2008.
An opportunity has arisen for a General Manager, this role is based in Newry, Northern Ireland. The successful candidate must have a proven track record in the brewing industry. Candidates should have at least ten years management experience in manufacture and general management.
This is a unique opportunity for a person who believes he/she has the ability to manage and grow the business.
There is an excellent remuneration package commensurate with experience and demonstrable achievements.
If you feel you match our requirements please email your CV to: email@example.com
The closing date for this position is Friday 31st May 2013.
In this area it details the syllabi for all of our examinations. If you would like to read more about any of our qualifications then please visit our Qualifications Area. If you have any questions please contact firstname.lastname@example.orgRead more >>
The IBD Educational Strategic Mission is:
'To provide the most respected and widely recognised qualifications, training and development in Brewing and Distilling globally'. Please visit our Examinations and Training areas to understand how we achieve our mission.Read more >>
Calling all young members of the Institute of Brewing & Distilling!
The main focus of the Young IBD Members is to enthuse, excite and encourage younger members to become actively involved in the work of the IBD, act as a study aid, create a focus after completing exams, and eventually to provide a platform for continued professional development.Read more >>
Competitive rates maximise your advertising budget - makes The Brewer & Distiller International your first choice.
No other publication can match the global readership achieved by The Brewer & Distiller International. It is read by the industry decision makers, thus offering maximum advertising value.
Please see below The Brewer & Distiller International Advertising Rates. Please note we are offering advertising in our magazine and on our website.
|2 page spread||£1900|
|Inserts (15g max)||£775|
|Discounts available for multiple insertions|
|Inside Front Cover||£1500|
|Inside Back Cover||£1200|
|1cm box (no logo)||£150|
|2cm box (with logo)||£250|
|3cm box (with logo)||£375|
|4cm box (with logo)||£425|
|Includes an entry on the IBD website for 12 months.|
|Magazine only for 1 month||£120|
|Magazine and six-month website display plus|
12-month company listing in the on-line Business Directory
|Solutions and Exhibition previews||Price|
|An advertorial with photograph, contact details and logo. Alternatively,|
advertorial is free of charge if an advertisement is placed in the feature
|Quarter page - Magazine only||£500|
|Half page - Magazine only||£800|
|Full page - Magazine only||£1100|
|Quarter page for Magazine and IBD website||£700|
|Half page for Magazine and IBD website||£1000|
|Full page - Magazine and website||£1300|
|Website Advertising (www.ibd.org.uk)||Price|
|Banner advertisement for one year||£1250|
Members and subscribers include senior company executives and professionals in production, packaging, logistics, quality/technical, R&D, academia, engineering and
While around 40% of our membership is UK based, we have an extensive distribution in the rest of the world. There is also a strong constituency of those studying for the IBD professional qualifications and consequently members review the magazine in depth for the latest on relevant material.
TO BOOK YOUR ADVERTISEMENT...
Advertisement sales for The Brewer & Distiller International are handled by:
John Wiley and Sons Limited, on behalf of the Institute of Brewing and Distilling.
The Atrium, Southern Gate, Chichester, West Sussex, PO19 8SQ.
Tel:+ 44 (0) 1243 770118
T:+44 (0) 1243 770443
T: +44 (0) 1243 770121
T: +44 (0) 1243 770428
To download our Features Media Pack please click hereRead more >>