IBD

Our History

The history of the IBD is the history of Brewing and Distilling

The IBD was originally formed as The Laboratory Club in 1886; a time when the world of brewing and distilling was very different.

There were nearly 20,000 licensed breweries in the UK with the two largest being Arthur Guiness in Dublin and William Bass in Burton-on-Trent. Dark, porter style beers had been the most popular for decades but were beginning to be superseded by lighter, Pale ales from Burton which were easier to drink and quicker to produce – Brettanomyces fermentations were being overtaken by Saccharomyces Cervisae. Beer quality was often poor, with tonics and remedies being sold to counter-act the side-effects of impurities which included high levels of arsenic.

In Distilling, Coffey Stills were being used to produce high quantities of gin and whisky for the few distilleries who had them installed. However, the majority of distilleries still used pot stills. Usher and Dewar had introduced blended whiskies, increasing the reach and popularity of this drink.

Technology wise, external mash mixers were finding their way into the industry as did sparging and the use of cast iron vessels in the brewhouse instead of wood. Wooden fermenters were beginning to be lined with copper to improve sanitation. Bottling was still done by hand and with no method of forced carbonating, all beers were secondary fermented in the serving vessel.

Science was just beginning to be accepted in the industry, which had long run on the principles of “we’ve always done it this way”.  With many chemists being employed in a consulting role, there was friction between them and the brewers who claimed they lacked practical knowledge.

Pasteur had published “Etudes de la Biere” in 1876 and further works by the likes of Hansen, Lintner, Siebel and Tabberer Brown were making their way around the industry.

From this background, a group of talented scientific researchers in the fields of biology and chemistry, led by Edward Moritz, agreed to meet and discuss scientific issues relating to malting and brewing, forming The Laboratory Club in 1886. It met in rooms on Fitzroy Square in London and began publishing the “Transactions of the Laboratory Club” the next year.

history

TImeline of Key Dates

1886

The Laboratory Club was formed

1887

The Transactions of the Laboratory Club are first published

1890

The Laboratory Club changed its name to “The Institute of Brewing” on November 13th.

1891

Gained members from South Africa and New Zealand

1892

First member from a distillery. The North of England Institute of Brewing was formed.

1893

The Yorkshire Institute of Brewing was formed.

1894

The Institute had grown to 414 members, including its first American. The Midland Institute of Brewing was formed.

1895

The four Institutes were federated and the first “Journal of the Federated Institutes of Brewing” was published. The Institute’s first staff member was employed as an editor for the journal.

1901

The Institute of Brewing found its first permanent home – two rooms of the Hall of The Brewers Company, allowing it to establish a library/reading room and an office. The Yorkshire Institute became the first Section of the London Institute.

1904

All four institutes were amalgamated into one, with a Scottish Section added. The Institute now had over 1000 members and hosted Lord Kelvin as the guest of honour at the annual banquet.

1906

Malt Analysis Committee publishes first standard methods

1908

The Operative Brewer’s Guild (a separate organisation) opens in Yorkshire. Its aims are the provision of financial help for redundant brewers, the establishment of a benevolent fund and the provision of a list of vacancies and those seeking employment.

1910

Institute membership declining, poor finances

1912

Two new types of membership available: Diploma (requiring 6 years experience & an exam) and Associate (2 years experience & exam). First “Index of the Journal of the Institute of Brewing” spanning 1887 to 1910 published.

1915

Membership increased by 200

1916

In profit

1918

Authors paid for Journal papers.

1920

1247 members (748 Diploma)

1921

Burton-on-Trent Section opens

1922

Journal opens up to more practical, as opposed to purely scientific papers

1924

Journal opens up to more practical papers as opposed to purely scientific

1925

Methods of Analysis update to include SO2 after government limit imposed

1926

Guild has 743 members

1928

First female member of the Institute

1933

“Standard Methods of Malt Analysis for Commercial Purposes” published

1936

International members now include Australia (21), USA (16), Europe (15), South Africa (14), Canada (9), New Zealand (8), India (8), “Other” (4)

1938

Coat of Arms awarded

1940

IoB offices and library destroyed in air raid (which also destroyed one third of the year’s hop harvest, stored in a single warehouse)

1941

1481 members

1943

First diet of examinations

1944

Examinations undertaken from POW camps

1945

John S Ford Award begins

1947

IoB becomes the UK’s representative at the new European Brewers Congress

1949

IoB opens the Brewing Industry Research Foundation in Lyfell Hall, Surrey, with 80 staff

1951

IoB offices move to 33 Clarges Street, Piccadilly

1953

First international section opens in Australia

1964

“Recommended Methods of Hops Analysis” published

1965

First JIB paper on Whisky

1974

Life membership offered for those who have been members for over 50 years

1980

Williams Waters Butler Awards begins. IoB has 3365 members

1982

Central and Southern African section opens

1987

IoB is part of a new online Brew-Info database containing over 30,000 articles on brewing science

1988

IoB begins to issue Ferment magazine, containing committee and section reports, upcoming events, education and training information and raw material and technological innovation reports

1991

First ballot on combining the Institute and the Guild fails to achieve a majority by 0.4%

1992

IoB starts to offer CPD (Continuous Professional Development) points for attendance at events, symposia and lectures

1994

Australia and New Zealand Section becomes Asia Pacific Section

1996

36 worldwide examination centres established

1997

IoB’s first distilling qualifications offered. 33 Clarges Street is connected to the internet. 41% of members now from outside of the UK. Central and Southern Africa section becomes Africa section

1998

IoB offers distance learning courses in response to changing work patterns

1999

Foundation in Brewing course launched for new starters in the industry

2000

IoB has > 1000 examination candidates sitting examinations at 75 centres worldwide

2001

Institute of Brewers and International Brewers Guild amalgamate to form the Institute and Guild of Brewing

2005

Institute and Guild of Brewing becomes the Institute of Brewing and Distilling

2007

The IBD purchases The Beer Academy

2012

Over 2000 students take IBD exams

2014

IBD moves to new offices at 44A Curlew Street, London

2015

Over 3000 students take IBD exams

2016

Jerry Avis becomes CEO of the IBD

2017

The Beer Academy becomes The Beer and Cider Academy. First Master Distiller exams undertaken.

2018

The IBD begins offering courses through an online learning environment

2019

IBD launches a major update to its website and database systems

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Want to find out more about the IBD's history? After all, our history is the history of Brewing and Distilling.
Visit our Online Shop to purchase "Brewers and Distillers by Profession" by Raymond Gale Anderson, a fully researched, in-depth history of the organisation available in paper back or hardback formats.