When considering a career in the beverage industry, many of us were enticed in by the waft of sweetness from a freshly made mash, the heady scent of the angels’ share or the feeling of pride at seeing our perfectly dressed bottle on a supermarket fixture.
IBD qualifications are recognised by employers as the gold standard in the industry.
Thirteen brewers and cidermakers from four different continents across the globe have been awarded the highest recognition for their outstanding beers and ciders at the world’s most historic international beer and cider competition – The International Brewing & Cider Awards.
New Head of Education and Professional Development at the IBD, Kathryn Thomson outlines how she will design and deliver a CPD programme for the IBD, as the transition to Chartership continues.
The Institute of Brewing & Distilling marked its 138th anniversary on the 17th of March 2024. As we celebrate this milestone, we can reflect on the journey that has brought us to where we are today.
The gin production course provides essential knowledge and best practice for gin production at a commercial scale. It introduces the all-important gin botanicals and the unsung hero, neutral spirit. It provides an in-depth review of the current knowledge of gin flavour and the methods and technologies that can be used to optimise it in the distillery. It also explains how to assess and analyse gin and its ingredients.
Done well, dry hopping can make beer a symphony of inviting fruity and floral notes, providing the kind of succulent mouthfeel that leads to a profound feeling of loss when your glass is empty.
A message from IBD President, Dr. Megan Sheehy.
Ricardo Solis, our Learning Partner for Iberoamerica, continues to introduce the IBD in Spanish-speaking countries. On this occasion, almost 150 brewers in Valdivia attended "The IBD Day " held on Saturday, 2nd December 2023.