The Institute of Brewing & Distilling

REPORT FROM
THE EXAMINERS
2009

General Certificate and Diplomas (in Brewing, Distilling and Beverage Packaging)
as well as Master Brewer reports in one handy volume.
 Board of Examiners and Examination Centres 2009

The Board of Examiners 2009 The Fundamentals, General Certificate, Diploma and Master Brewer Examinations were held in the
following worldwide centres:
D Taylor (Chairman)
UK & Ireland Aberlour Halifax Russia Moscow
Alton Montreal St Petersburg
Andrew Barker Bath Toronto Serbia Apatin
George Bathgate Bedford Vancouver
Burton on Trent Winnipeg Seychelles Mahe
Ian Bearpark Bushmills
Cardiff China Shanghai South Africa Cape Town
Ruth Bromley Cork Durban
Jonathan Brown Dublin Czech Republic Smichov Johannesburg
Dundalk Pretoria
Paul Buttrick Durham Egypt El Obour
Iain Campbell Edinburgh Sri Lanka Colombo
Elgin Fiji Suva
Robin Cooper Guernsey Suriname Paramaribo
Islay France Strasbourg
David Cook Keith Tanzania Dar Es Salaam
Brian Eaton Leeds Germany Nuremberg
London Turkey Ankara
Tobin Eppard Magor Ghana Accra
Trevor Heywood Manchester Uganda Kampala
Northampton Hungary Bocs
Chris Hughes Bushmills USA Arlington
Orkney India Chennai Davis
Robert Illingworth Sunderland Mumbai Eden
Robert McCaig Tadcaster Elkton
Wadebridge Japan Tokyo Fort Worth
Colin McCrorie Golden
Stephanie MacLeod Australia Abbotsford Kenya Nairobi Irwindale
Adelaide Ithaca
Michael Partridge Brisbane Lesotho Maseru Milwaukee
Cairns Philadephia
Michelle Pizzi Hobart Malaysia Singapore Trenton
David Quain Launceston Wisconsin
Melbourne Myanmar Yangon
Jim Robertson Perth Vietnam Ho Chi Min City
Thomas Shellhammer Sydney The Netherlands Zouterwoude
Yatala West Indies Basseterre, St Kitts
Ian Smith New Zealand Auckland Champs Fleurs,
Belgium Leuven Christchurch Trinidad
Jeremy Stead Roseau, Dominica
Bill Taylor Botswana Gaborone Nigeria Ibadan Kingston, Jamaica
Cameroon Douala Lagos St Georges, Grenada
Charl Theron St Michael, Barbados
Dave Thomas Canada Calgary Norway Oslo
Creston Zambia Lusaka
Edmonton Romania Brasov

The statistics Number of candidates who sat each module

Exam Module 2009 2008
Diploma in Brewing, Beverage Packaging
and Distilling and Master Brewer Diploma in Brewing Module One 206 212
Examinations Module Two 161 166
Module Three 134 170
469 candidates sat all or part of the Institute’s
Diploma and Master Brewer Examinations Diploma in Distilling Module One 22 9
(508 in 2008) at 66 centres around the world. Module Two 15 14
Module Three 18 14
62 candidates sat all or part of the Master
Brewer. 13 accumulated passes in all Diploma in Packaging Module One 9 14
modules. Module Two 9 0
Module Three 0 5
344 candidates sat all or part of the Diploma
in Brewing. 61 accumulated passes in all Master Brewer Module One 23 34
modules. Module Two 25 24
Module Three 18 26
45 candidates sat all or part of the Diploma in Module Four 19 14
Distilling. 13 accumulated passes in all Module Five 20 20
modules.

18 candidates sat all or part of the Diploma in Split between the British Isles and the rest of world
Packaging. UK & Ireland Rest of World
The number of candidates who sat each Total Dipl.Brew Candidates 108 236
module of the Diploma and Master Brewer Total Dipl.Distil Candidates 41 4
Examinations and the split between
Total Dipl.Pack Candidates 11 7
candidates in the UK & Ireland and the rest of
the world, are shown in the tables on the right. Total M.Brew Candidates 26 36

2 THE INSTITUTE OF BREWING & DISTILLING • EXAMINATION REPORT 2009

 Report from the
Chairman of the Board of Examiners

2009 Results as essential reading in that they contain descriptions of the ideal
Continuing the trend of recent years, candidate numbers regis- content of answers, sound advice on examination technique and
tered for the 2009 examinations showed an increase over the pre- detailed analysis of the year’s papers.
vious year, with the average performance across all of the IBD In addition, for the first time this year, M. Brew and Diploma
exams essentially maintained compared with 2008. candidates who were unsuccessful in any of the examination
In total this year, there were 13 new Master Brewers qualifying, modules, will be receiving, by post, individual feedback forms
with 62 candidates achieving the Diploma in Brewing and 13 the indicating performance on the questions answered. These candi-
Diploma in Distilling. Also 69 candidates obtained the GCB and dates should use this feedback in conjunction with the relevant
56 the GCP in November 2008, with 89 and 27 passing GCB and examiner’s report, to understand which syllabus sections they
GCP respectively in May 2009. In addition, a record 96 candi- need to concentrate on for future exams.
dates obtained the General Certificate in Distilling in May 2009. General Certificate candidates have been receiving informa-
Finally, a total of 11 candidates passed the new Certificate in the tion on their individual performance now for some time, and this
Fundamentals of the Brewing and Packaging of Beer set in will continue.
November 2008 and April 2009. I trust that all unsuccessful candidates will find this feedback
information of value for their future studies.
2009 Award Winners The following section summarises overall examination per-
I should like to congratulate all candidates who have attained formance:
qualification, especially those achieving distinctions and awards. For Master Brewer examinations, the number of entrants con-
In particular, many congratulations to Vanitha Engelbrecht tinues to increase year on year; in 2009, pass rates were 65%
(SAB) for achieving the IBD’s highest accolade – the JS Hough pass for module 1, 60% for module 2, 72% pass for module 3,
Award, given for outstanding qualification at Master Brewer 79% for module 4 and 65% pass for module 5.
level. The results for the Diploma in Brewing in 2009 were rather
In addition, I should like to congratulate Kevin Wright (who mixed compared with the results for 2008. Of the individual
attended the UC Davis extension programme) for being awarded Brewing modules, the pass rate for module 1 increased to 74%,
the 2009 JS Ford prize (Dipl. Brew.) and Aaron Charles compared to 2008, but dropped alarmingly for module 2 (42%).
Frederick Flaherty (Diageo) for attaining the 2009 Diploma in The pass rate for module 3 was maintained (67%), but the exam-
Distilling Award (awarded by the Worshipful Company of iner and moderator noted that the quality of knowledge displayed
Distillers). for Process Technology was rather poor, such that most unsuc-
Tyler Laverty (UC Davis) received the Crisp Malting award cessful candidates scored very badly in this section B and many
(for the best paper in 2009 Dipl. Brew. Module 1); Louis Richard candidates that passed had relied disproportionately on their
De Jager (SAB) was awarded the Brewery Engineers Association Packaging results.
award (for the highest result in the Process Technology section of The pass rates for candidates sitting the Diploma in Distilling
2009 Dipl. Brew. Module 3); Frances Ruth Jack (Scottish examinations (which were set to the new syllabus) were very
Whisky Research Institute) achieved the Simpsons Malt award high but did not quite replicate the phenomenal 100% pass for all
(for the best paper in 2009 Diploma in Distilling Module 1); three modules of last year. This year the pass rates were: 95% for
Jeremy Matthew Stephens, (Morrison Bowmore Distillers Ltd) module 1, 73% for module 2 and, again, 100% for module 3.
attained the Gin and Vodka Association prize (for best paper in This year all three modules of the new Diploma in Beverage
2009 Dipl. Distill. Module 2); Bryan Daniel Egan (Molson Packaging were available, although no candidates elected to
Coors, Canada) attained the Quinn Glass prize (for the best result study module 3; the pass rates for modules 1 and 2 were identical
in 2009 Diploma in Packaging Module 1) and Lachlan (89%). No candidate has yet completed all 3 modules, to attain
Kenneth Paul (South Australian Brewing Co) was awarded the the overall Diploma qualification, but hopefully the first Dipl.
Hyster prize (for best result in 2009 Diploma in Packaging Pack. will be awarded next year.
Module 2) General comments from all examiners for the written papers
Finally, congratulations are extended to Jana Stavikova for M. Brew and Diplomas to unsuccessful candidates include
(InBev, Czech Republic) and Andras Toth (InBev, Hungary) the necessity to concentrate on answering the precise questions
who both obtained the Worshipful Company of Brewers award asked, by paying particular attention to preparation, organisation
for 2008 GCB (both achieved identical, outstanding marks in and time management. As ever, it does appear that some students
May 2008 exam), to Iuliana Tetel (Inbev, Romania) for obtaining are very poorly prepared and do not seem to have appreciated the
the Worshipful Company of Brewers award for 2008 GCP, and to full syllabus content of the modules involved.
William Patterson (Diageo) who received the 2008 GCD Scotch The results for the GCB, GCP and GCD exams in November
Whisky Association award. 2008 and May 2009 are very much in line with previous years,
The 2009 General Certificate awards await the results of the with some improvement in some areas, but no consistent trends.
November round of examinations. The results for some elements of GCP (especially the Returnable
Bottle option) remain surprisingly low.
Examiners’ Reports
As previously, all the Examiners’ reports are published here as New developments
this special supplement in the Brewer and Distiller International. Regarding developments for IBD qualifications, there has been
However they are also available via the IBD web site, in the quite a high level of activity.
Journal (JIB) or by application to the IBD Examinations As stated above, all three modules of the new Diploma in
Administration team at Clarges Street. Beverage Packaging (Dipl. Pack.) are now established.
Future candidates are strongly encouraged to regard these reports Also, in May this year, we successfully trialled a new on-line

THE INSTITUTE OF BREWING & DISTILLING • EXAMINATION REPORT 2009 3

(web-based) system for GCB examinations at six centres world- immediate effect for new M. Brew candidates; candidates
wide, in addition to paper-based exams, but in a more modern already started on the M. Brew programme can elect to follow
format. This new format allows more scope in the way multiple the new syllabus or the existing syllabus for this coming year,
choice questions are set; sample questions are available on the since next June (2010) only, we will offer examinations set to
IBD web site. Because of the success and ease of use of this new both the old and the new syllabus. From 2011, only the new syl-
on-line examination system, the plan is to extend this facility to labus will be available. The last Module 5 Case Study paper will
all GCB and GCP candidates from November 2009 onwards; be set in June 2010.
paper-based exams are still available, but companies are being
encouraged to adopt the on-line system as the main option. Acknowledgements
This will be extended to other IBD MCQ ( Multiple Choice This report again indicates a busy, but productive, year for the
Questions) exams (GCD, FBPB) in due course and the develop- IBD Board of Examiners and the Examinations Department. As
ment of a Fundamentals of Distilling qualification (comparable ever, I must express my gratitude to all the examiners and moder-
to FBPB) is nearly complete. ators for their continuing hard work and contributions to this
However, the major feature of development activity is the most important function of the IBD.
completion of the M. Brew syllabus review by the Master Brewer I am particularly indebted to the Clarges Street based team for all
project team; the results of the review have already been pub- their efforts and support. Thanks go to Jessica Baldwin, Andrea
lished in summary in the Brewer & Distiller International in Williams, Sarah Bartlett, Natalie Michel and Carolin Harvey
June 2009 and the new syllabus is now available. Attached to this (covering for Jessica, currently on maternity leave) for their ster-
report (as below) is the full report from the project team. The ling work in organising and operating the IBD examination sys-
essential features of the review were to increase the emphasis on tem.
key management principles, by replacing Module 5 Case Study Finally, good luck to all prospective candidates in the pursuit
paper with a practical project, changing the theme of Module 4 of IBD qualifications.
from “Operations Management” to “Resource Management and
Regulatory Compliance” and modernising the syllabus contents David G Taylor
of modules 1–3. The time scale for the new syllabus is with August 2009

Master Brewer Examinations

Revision of the IBD Master Brewer Qualificaton • Re-structuring of the Examination format.
• Increased emphasis on the need for mentoring, with the introduction of
Background an IBD approved Mentors scheme.
Over the past year, a major revision of the syllabus and examination
format of the IBD Master Brewer qualification has been carried out by a New Module 5
project team led by Dr Harry White (a past president of the IBD) and It was decided early on in the revision process that the modular nature of
consisting of members of the M. Brew. exam group of the IBD Board of the examination process should be maintained, but that a complete re-
Examiners, plus representatives of IBD-approved training organisations. thinking of the value of module 5 (case study) was required. The original
The IBD Master Brewer is a professional qualification that is much concept when the modular structure was first introduced 15 years ago,
respected world-wide and is unique in that it is designed to test technical was that the case study paper would represent the opportunity for
and managerial competence at a senior level (albeit, by written candidates to “pull together” all the features learnt in studying for
examination) and truly requires several years practical brewing modules 1 to 4, in so far as, no candidate would be allowed to sit module
experience. 5 until all other modules had been passed. This policy was changed a few
However, it is now some 15 years since the current syllabus was years later, so that module 5 became just another paper, albeit requiring a
established and, although still appropriate to many aspects of brewing wide knowledge and experience base in order to achieve success.
operations, it has been indicated by many senior members of the industry However, in more recent years, the true value of this module has become
to the IBD that there was a need to revitalise this qualification, in order to more and more questioned, with the developing concern that maybe this
ensure its complete relevance to the requirements of modern brewery examination format had “run its course” and required re-assessment.
management. A key feature of the new M. Brew structure is that Module 5 will no
This revitalisation was the main brief for the project team, but with the longer be examined as a case study paper, but will be a Practical Project
understanding that any new format would, in no way, compromise the that candidates can carry out at their place of work or at an academic
essential Master Brewer feature of its value as an assessment of technical institution if they so wish. The concept of including a practical project to
competence, and that any re-design would maintain or, indeed enhance, be assessed by the IBD BoE is especially useful in enhancing the premise
its academic status and strive for true equivalence to a university Masters that the M. Brew. does indeed represent a practical assessment of
degree. At the same time, it was felt that there was a need to increase the application of technical knowledge, as well as providing the candidates
emphasis on assessment of key management principles, equivalent with and their companies with the opportunity of carrying out a potentially
the requirements of a Diploma in Management Studies. valuable investigation or achieving a practical process or product
The revision process is now complete and the proposals for the re- development.
structured Master Brewer qualification are summarized in this report. It is anticipated that most (if not all, as is the current situation) M.
The new syllabus is in the final stages of development and will be Brew candidates will not register for all modules in one year, so that a
published in full by end of July 2009. It should be noted here that all requirement will be that candidates can only submit a Module 5 Project
features of the revised syllabus and examination format have been after having registered for at least one other M. Brew module.
approved by the full Board of Examiners and have been endorsed by the
IBD Council. Module 5 Project
The essential features of the revised M. Brew include: The details of the proposed Module 5 Project are as follows:
• Replacement of Module 5 (Case Study) by a Practical Project.
• Total review of the syllabus content of Module 4, to provide greater 1. General features of the Project
emphasise on general management principles. The Project must be an original piece of work and will be assessed by the
• Re-formatting of syllabus contents of all Modules 1 to 4, including BoE against the following criteria:
removal of the “Competence Log”. relevance to brief, quality of discussion, appropriate use of references,

4 THE INSTITUTE OF BREWING & DISTILLING • EXAMINATION REPORT 2009

extent of analysis and evaluation, comment and originality. If verification or validity of the project being the candidate’s own work
The Project should demonstrate the candidates’ own experiences, is required, the BoE reserve the right to communicate with all involved
ideas, judgment, and investigations to the production of a comprehensive (sponsor, mentor, candidate) and may require a ‘viva’ follow-up.
and useful document which is relevant to their organization and to their
own personal development. 8. Late Submissions
Every opportunity should be taken to demonstrate the candidate’s Projects submitted after the stated deadline for that year, will not be
information gathering and presentation skills, as well as abilities to accepted for assessment.
interpret and evaluate information critically and creatively.
The title and subject matter for the Project will be decided by the 9. Proposed Timetable
Candidate and must comply with the criteria set by the IBD Board of YEAR 1.
Examiners. End August: Candidates to obtain a Sponsor and Mentor for their project.
The Project must be approved by the IBD Board of Examiners before If an internal Mentor is not available then the candidate should apply to
work starts. the IBD for an appointed IBD Mentor.
The Project dissertation should have a word count of 8,000–10,000 End September: Candidates register for Module 5 (Project must be
words, using Microsoft Word in English. Sponsor and Mentor supported) and submit a Project Proposal for
approval by IBD Board of Examiners.
2. Project scope and subject End October: Project ‘approved’ by Board of Examiners and work can
The project may encompass any areas within the scope of the Master commence.
Brewer Syllabus, as long as it demonstrates the candidate’s overall
competence as a well-rounded potential senior manager in the brewing YEAR 2
industry End May: Project completed and submitted to Mentor and Sponsor for
The subject matter can be of any technical topic relevant to their approval.
brewery or organisation. Mid June: Project to be submitted to the BoE at Clarges Street for
It should be well structured and cover both technical and managerial assessment. The submission is to be formally supported by the
aspects. candidates Mentor and/or Sponsor.
Some subject ideas: August: Results of Project assessment published with rest of exam
• Process/plant optimisation results.
• Capacity increase proposals including detailed investment justification.
• Quality/Troubleshooting investigation. 10. General Notes
• New product or process introduction. The last Module 5 Case Study examination will take place in June 2010.
• New plant proposal or commissioning. The first Assignment cycle will start in August 2009 for assessment in
• Efficiency investigation such as beer losses or line operation. June 2010.
• An environmental compliance task Candidates obtaining a ‘Fail’ assessment will not be allowed to
‘resubmit’ their Project, but will need to carry out another Project at a
3. Project Sponsor later date.
The candidate must obtain a Sponsor for the Project from within his/her
organisation. Module 4
The role of the Sponsor is to: In order to achieve the desired increased emphasis on assessment of key
• Support the candidate with resources and opportunities to carry out the management principles, it has been agreed to alter the theme of the
project within their organisation. content of Module 4 from “Central Functions” to “Operations
• To agree the topic of the Project with the candidate, bearing in mind the Management” and the new title is “Resource Management and
scope set by the IBD, with his/her Mentor Regulatory Compliance”
• Confirm that the Project is the candidate’s own original work The new syllabus elements are designed to be equivalent with the
requirements of a Diploma in Management Studies and the content for
4. Project Mentor this module is now re-structured in six units, as follows:
The candidate must have an appointed Mentor whose responsibility will
be to: • Unit 4.1 – Environment (includes: sustainability and climate change,
• Endorse the candidate’s original Project proposal to the IBD. energy and water conservation, waste minimisation).
• Be a source of advice and guidance should the candidate seek and • Unit 4.2 – Health and Safety (includes: regulatory requirements,
require it throughout the Project. management, hazard identification and risk assessment, accident
• Endorse the candidate’s Project submission prior to assessment by the investigation).
Board of Examiners. • Unit 4.3 – Quality Assurance (includes: food safety, quality systems)
• Unit 4.4 – Financial Management (includes: revenue budgeting,
Note: ideally, the Sponsor and Mentor should not be the same person, but management accounting, project management).
this will not be a requirement • Unit 4.5 – Supply Chain (includes: capacity planning, manufacturing
scheduling, inventory control, procurement, logistics).
5. Project pass criteria • Unit 4.6 – Resource Planning (includes: maintenance, human resources,
The Project will be assessed by the examiners and supported by the world class manufacturing, information technology).
Moderator where appropriate.
There will be three categories of assessment: Modules 1–3
1) Fail = <50 marks/100; Modules 1, 2 and 3 have been re-formatted. There has been little change
2) Pass = 50 – 69 marks/100, to individual syllabus content for each of these modules, but with
3) Distinction = >69 marks/100. increased emphasis on management principles and re-structuring to
produce a common format (like module 4 using a “3 tier” approach).
6. Confidentiality Module 1 – continues to be called “Materials and Wort Production”
The content of the Project and name of the candidate will remain Content to include six units:
confidential (as for all other modules). 1.1 – Raw Material – Malted Barley
The candidate must be aware of their company’s policy on 1.2 – Raw Material – Adjuncts
confidentiality and check this with their sponsor. 1.3 – Raw Material – Hops
1.4 – Raw Material – Water
7. Declaration – candidate’s own work 1.5 – Brewhouse Operations (includes: materials and composition of
Candidates will have to declare formally that the Project is their own wort, selection, design and layout of plant, wort production, control
work, but it is recognised that it may be part of an overall project, in of hygiene, quality assurance procedures)
which case the support and assistance of others should be included in a 1.6 – Management (includes general management, utilities usage, control
list of ‘Acknowledgements’. of costs).

THE INSTITUTE OF BREWING & DISTILLING • EXAMINATION REPORT 2009 5

Module 2 – continues to be called “Beer Processing”. possible, is a basic requirement for all potential M. Brew candidates.
Content to include five units:
2.1 – Yeast Husbandry (includes: yeast management, propagation) Mentors
2.2 – Fermentation Operations (includes: design of product and process The IBD BoE strongly advises all M. Brew candidates to secure the
specifications, selection, design and layout of plant, technical services of a mentor to guide their progress through the syllabus and the
management of fermentation, control of hygiene, quality examination system; this becomes especially important with the planned
assurance procedures). introduction of the revised Module 5 as a practical project.
2.3 – Maturation and Conditioning Operations (includes: design of A Mentor can either be someone in the candidate’s organisation, (and
product and process specifications, selection, design and layout of must be a Senior Manager and member of the IBD) or someone
plant, technical management of maturation, control of hygiene, appointed by the IBD.
quality assurance procedures). The BoE have proposed that the IBD should appoint Accredited
2.4 – Filtration, Clarification and Bright Beer Storage (includes: design Mentors (like the IBD Trainer Accreditation system), who will likely be
of product and process specifications, selection, design and layout derived from a group of experienced qualified members from the
of plant, technical management of filtration, control of hygiene, different sections of the IBD.
quality assurance procedures). Communication between candidates and Mentors will depend on
2.5 – Management (includes general management, utilities usage, location and circumstances, but could include visits, telephone
control of costs). conversations and e-mails.

Module 3 – to be re-titled: Packaging of Beer Summary

Content to include five units: The objective of the revision project for the Master Brewer was to ensure
3.1 – Bottling Line Operations (includes: design of product and process that the IBD’s most prestigious qualification continues to represent one
specifications, selection, design and layout of plant, technical of the highest accolades recognised by the global brewing community.
management of bottling, control of hygiene, quality assurance The inclusion of a practical project (as Module 5) can only serve to
procedures). enhance the position of the M. Brew as the premier assessment of
3.2 – Canning Line Operations (includes: design of product and process technical brewing competence, with the very real status of compatibility
specifications, selection, design and layout of plant, technical with a university Masters qualification, but still requiring several years’
management of canning, control of hygiene, quality assurance practical brewing experience.
procedures). Also, with the increased emphasis on key managerial principles
3.3 – Large Pack Filling Operations (Keg or Cask) (includes: design of designed to be totally relevant to brewery management, the modified M.
product and process specifications, selection, design and layout of Brew can be regarded as equivalent to many comparable Diplomas in
plant, technical management of kegging/ cask racking, control of Management Studies.
hygiene, quality assurance procedures, dispense systems and The net outcome of this revision is to place the IBD Master Brewer
procedures). qualification, in reality, as a Master of Brewing Operations, to which all
3.4 – Supply Chain Procedures (includes: supplier management, potential senior brewery managers would undoubtedly wish to aspire.
traceability, internal control
3.5 – Management (includes general management, utilities usage, Timetable
control of costs). The new detailed syllabus will be published in July 2009, with the plan to
start the first Assignment cycle (for Module 5 Projects) in August 2009
Revised Examination Format for assessment in June 2010. However, current candidates can still opt to
For modules 1-4, the examination will consist of two written exams: take the existing Module 5 – Case Study paper for one more year; the last
Short Answer Paper: “short answers” and “multiple choice”, in order to Module 5 Case Study examination will take place in June 2010.
ensure as complete a coverage of the syllabus as possible; to be two hours The new syllabus for Modules 1 to 4 will apply from this year, for
and worth 100 marks. - examination in June 2010, but the IBD BoE will also run the existing
Long Answer (Essay) Paper: choice of four from six for two hours; to be syllabus in parallel for examination in June 2010 for those candidates
worth 25 marks each. who choose to continue with the current syllabus.
- There will be a complete change to the new syllabus with effect for
Each module to be sat on separate days; short answer paper in the examinations in June 2011.
morning, “essay” paper in the afternoon. Further details are available from the IBD Examinations Department
Also the pass mark for each of modules 1–4 will be increased to 50% or on the IBD website.
(from current 45%).
Finally, the IBD Board of Examiners will still recommend that a
minimum of three years (and ideally five years) practical experience of David G. Taylor, Chairman IBD Board of Examiners
brewery management, in as many different operational functions as 21st May, 2009

6 THE INSTITUTE OF BREWING & DISTILLING • EXAMINATION REPORT 2009

 The Institute of Brewing & Distilling
Examinations 2009
Question Papers and Examiners’ Reports

MASTER BREWER EXAMINATION 2009 to steeping, germination etc without explaining how the process variables
could be adjusted to ensure barley of varying quality, eg dormancy,
Module 1 – Raw Materials and Wort Production nitrogen content etc could be made into malt which meets the brewer’s
specifications.
There were 23 papers returned; this is two thirds last year’s number. 15
(65 %) of candidates achieved a pass mark. This success rate should be Question 2 – Malt analysis
compared with previous years’ results, as shown in the chart below. Debate the merit of parameters which are used to describe the
attributes of malt. Which are the eight most important for lager malt
and which eight are most important for ale malt? Explain why these
parameters are at the top of the list for the malt purchased in a
brewery.

This question was attempted by only 16 (70%) of candidates with 10

(63%) achieving a pass mark. There was one good answer to this
question and too many mediocre and unsatisfactory ones. As the
relationship between maltster and brewer gets more distant in an
increasingly competitive world, it is vital that brewers understand how
malt is made and how its quality is measured and therefore be able to
predict the way a particular batch may perform in the brewery. Too many
answers suggested that candidates don’t really understand what each
parameter of malt analysis is telling them; several referred to percentage
modification without defining which measure of modification they were
This year the general standard of papers was only a little better than last referring to. As always, it is important to read the question carefully:
year though there were a couple of outstanding papers. The pass rate at several candidates failed to specify the correct number of parameters,
65 % compares unfavourably with most other years. some listed too many, some not enough.
This year all candidates attempted five questions; this is a record as it
has not happened in the last ten years. This implies that this year’s Question 3 – Hop Products and Sun Strike
candidates are better time keepers than their predecessors; the fifth Describe the manufacturing processes for making hop products that
question answered was often the weakest, but this probably represents a protect beer, packaged in clear or green bottles, from the adverse
lack of knowledge rather than a shortage of time to do the question effects of exposure to sunlight. Describe how those products are used
justice. in brewing, that is from brewhouse to final package and outline the
I make no apologies for reminding candidates and mentors again to precautions that must be observed to make them effective at
take note of the following points: preventing ‘light-struck’ flavours from developing during the shelf-
• Too many candidates fail to read the questions carefully enough and life period.
either miss out some parts or misinterpret the question.
• Some candidates fail to read the ‘Instructions to Candidates’ which are This question was attempted by 7 (30%) of candidates with four (57%)
written on the inside cover of the examination scripts; one candidate achieving a pass mark. This somewhat focussed question elicited only a
illuminated his/her answer with beautifully drawn diagrams, but sadly few answers, which for those that gained a pass mark did so by quite a
these were displayed on the unlined sheets, which are not marked. wide margin; those who failed, did so dismally. A couple of candidates
• Mentors should be encouraging their pupils to get as wide a range of showed a very great understanding of the mechanism of the production of
practical brewing experience as is feasible in their individual situations the light struck flavour and the biochemistry of producing the reduced
and to read as widely as possible from textbooks, journals as well as hop compounds. They however failed to appreciate the precautions that
electronic media. Mentors also have a responsibility to ensure that must be taken to ensure that beer brewed with these products must not
candidates under their tutelage are properly prepared for the come into contact with beer bittered using normal hop and must be kept
examinations. separate from yeast which has fermented normally hopped beers. Other
candidates were somewhat vague about reduced hop products and their
Question 1 – Weather and Malt Quality manufacture, but were very well aware of the precautions required when
Discuss how variations in annual weather conditions can affect the using them. All candidates referred to the propensity of these products to
quality of harvested barley. Explain how the maltster can adjust confer enhanced foam stability to beer.
conditions at appropriate stages of the malting process to ensure that
the degree of modification, as requested by the brewer, remains Question 4 – Water Use in the Brewhouse
consistent despite any variations in barley quality caused by the Describe various ways of using water in a brewhouse. Include an
weather. appropriate specification for each application mentioned and outline
how raw water, high in bicarbonate and nitrate, might be treated to
This question was attempted by 12 (52%) of candidates with nine (75%) achieve the specifications described.
achieving a pass. Though not a particularly popular question, but it was
answered very well by those who attempted it. The question was about This question was attempted by 16 (70%) of candidates with only eight
how weather may affect the barley crop and what process variables the (50%) achieving a pass mark. The general standard of answers to this
maltster has available to ensure delivered malt meets the brewer’s question was very poor with a surprising number of candidates unable to
requirements. Some candidates used this as an opportunity to discuss describe correctly specifications for product (brewing) water (for the
climate and climate change but must be careful to distinguish climate production of beer itself), process water (for cleaning brewery plant,
change, the tendency of weather patterns to change from one season to washing beer packages before filling, cooling and heating) and service
the next and weather, the particular conditions which prevail during a water (for boilers, utility cooling towers and general cleaning). Several
particular growing season. A few candidates reminded me of politicians candidates were woolly about how to remove nitrate from water, one
during television and radio interviews: answering the question they thought it could be done by aeration and a few proposed activated carbon
would like to have been asked, but not covering the topics raised by the filters to do the job. As with last year’s exam the descriptions of de-
actual question. Consequently they described how malt is made, referring ionisation plant using ion exchange resins and of reverse osmosis

THE INSTITUTE OF BREWING & DISTILLING • EXAMINATION REPORT 2009 7

equipment were often sketchy and incomplete. Water is ubiquitous on the wort extending/high gravity brewing considerations etc; and
planet but getting the right grade for the duty is key to producing beer of technological factors: storage and dispensing equipment/dilution
the desired quality as well as keeping costs to a minimum. equipment, etc. Answers which included how refined starch is made
from a selected, usually grain, source garnered many more marks than
Question 5 – Dry Goods Handling Plant those which started the production process with refined starch.
Outline a dry goods handling plant from silo to grist case for use in a
brewhouse producing pale lager beer. Highlight key differences in Question 7 – Trub Separation
this equipment in a brewhouse utilising lauter tuns from one utilising Describe, including the benefits and drawbacks, the various devices
mash filters. Describe how performance of this equipment can be available for separating spent hop material and trub from wort at
monitored and how its efficiency can be optimised. the end of the kettle boil. Why is this process important and how
would you monitor cold wort quality to ensure that it has been
This question was the most popular of this year’s paper, it was attempted carried out successfully?
by 19 (83%) of candidates with 13 (68%) achieving a pass mark. The
general standard of answers was reasonable. All candidates identified the This question was attempted by 18 (78%) of candidates with 10 (56%)
use of six roll mills (with or without prior conditioning) for use with obtaining a pass mark. This was a popular question though the standard
lauter tuns and hammer mills for use with mash filters. Many answers of answers was not particularly high. This was a question crying out for
though were short on descriptions of how the two types of mill operate answers which included suitably labelled diagrams; these were
and the differences between them. Only one candidate mentioned the surprising thin on the ground. The question did not imply how many
possibility of flooding the hammer mill and grist case with carbon devices should be described, yet several answers only included
dioxide to limit the deoxygenation of fatty acids in the grist by descriptions of a hop back and a whirlpool.
lipoxygenases, which can be a problem with very finely divided grist
material. Performance management and efficiency improvement were Question 8 – Quality Assurance and Sampling in the Brewhouse
described well by some candidates, clearly demonstrating the benefits of Prepare a plan outlining the quality assurance procedures and
practical experience in a brewhouse. Correct interpretation of the sampling requirements needed to control the production of wort in
questions could have gained some candidates extra points if they hadn’t the brewhouse from raw materials intake to the transfer of cooled
described dry goods handling from delivery vehicle to malt storage silo, wort to the fermenter. Highlight aspects of the plan that will ensure
and hadn’t described in detail the operation of a lauter tun and a mash food safety throughout these process stages.
filter.
This question was attempted by 14 (61%) of candidates with only seven
Question 6 – Liquid Brewing Adjunct (50%) gaining a pass mark. Similar questions have been posed in
Describe how one liquid brewing adjunct is manufactured from a previous years' examinations and I have advised candidates, in previous
cereal source. Produce an outline specification for the chosen exam reports, to outline a structured procedure for checking all the
finished product. Discuss the technological and economic factors that activities that ensure product quality and food safety. These can typically
need to be considered with its use in the brewhouse. include supplier audit, supplier certificates of analysis, product analysis,
evaluating risk and hazard, standard operating procedures, training
This question was attempted by 13 (57%) of candidates with eight (62%) initiatives and much else, all backed up by suitable records. Where
gaining a pass mark. A rather mixed bunch of answers was elicited by appropriate, pertinent examples help illuminate a good answer.
this question, some good but mostly mediocre. Most candidates showed a
reasonable understanding of the production process of making syrup
from refined starches, though several were confused about the operation
of acid conversion, acid/enzyme conversion and enzyme/enzyme Bob Illingworth
conversion. In general, there was a good grasp of the economic aspects: June 2009

MASTER BREWER EXAMINATION 2009 answer can be referred to in another answer without repeating the
information in full.
Module 2 – Fermentation and Beer Processing
Question 1 – Cylindroconical fermenters
Twenty five candidates submitted scripts for the paper and 15 gained pass With the aid of clearly labelled diagrams, describe in detail the
grades, a pass rate of 60%, which is slightly lower than last year. There design and operation of a cylindro-conical fermenting vessel for the
were two excellent papers at Grade A, one at grade B, four at grade C and fermentation of 2000 hl of wort. Include in the answer details of
eight at grade D. There were eight papers at grade E and two papers at utilities/services requirements and of control instrumentation and
grade F. The better candidates demonstrated both widespread knowledge systems to automate the operation to minimise manual input.
of the whole of the syllabus areas and depth of knowledge and experience What preventative maintenance tasks should be carried out on the
in them. whole installation?
There were some areas of examination technique that let candidates
down. Candidates need only write the question number at the start of This was the most popular question. 23 candidates attempted it with 19
their answers. There is no benefit or score attracted by copying out the passing (83%). There were two good answers.
question from the examination paper. Time management was clearly a The first part of the question worth 45% of the marks required a
problem for some candidates with four fairly complete answers diagram of a cylindro-conical fermenting vessel. This should have
presented, and then the fifth was barely started. There were some included approximate dimensions, height: diameter ratio and capacity,
questions that candidates had either not read properly or had including headspace, for 2000 hl of wort. The diagram labels and text
misunderstood the direction required, resulting in irrelevant information should have gone on to describe typical design features such as material
being presented. of construction and type of insulation, position of cooling jackets,
Several questions were ideally answered by including a well presented services such as carbon dioxide exhaust and CIP (cleaning in place)
labelled diagram or graph, or a table of information and comments. This delivery, and fittings and equipment such as temperature probes, anti-
is a simple way of presenting large amounts of information without vacuum valve, pressure relief valve, spray ball, sampling device, inlet
taking too much time. Diagrams ranged from very good to very poor. The valve etc.
best used at least half a side of paper, were drawn with a ruler and were Operation was a separate part of the question worth 35% of the marks,
neatly annotated with appropriate labels. The worst were very small, and should have included a brief description of wort main sterilisation,
untidy and without adequate labelling. It is worth noting for future filling, yeast pitching, fermentation control, yeast cropping, and vessel
candidates that they are recommended to practice drawing diagrams of emptying and CIP. A description of the vessel cleaning process required a
all of the main plant items (vessels, filters etc.) as part of their simple list of the typical components of a CIP cycle, to include rinses,
preparation. Candidates should also note that information supplied in one detergent washing and sterilisation. For each step typical times and

8 THE INSTITUTE OF BREWING & DISTILLING • EXAMINATION REPORT 2009

temperatures needed to be stated along with detergent and sterilant used the word “clarification”, so centrifuges should have featured along
concentrations. with all forms of final filtration. Not all candidates included them, and
The final part of the answer required presentation of a preventative some who did failed to mention they would not produce on their own
maintenance regime, covering calibration of the various instruments beer ready for packaging. Answers should have included a brief
fitted, functionality checks on spray balls or jets and safety devices and description, and outline diagrams only, of centrifuges, plate and frame,
inspection and replacement of wear and tear parts such as gaskets and candle, leaf and crossflow filters. The relative advantages and
seals. disadvantages of each could have been covered in table form or by the
use of bullet points. Parameters to consider were those such as flow rate,
Question 2 – Fermentation parameters turnaround time, ease of automation, maintenance requirements,
Describe a typical fermentation and conditioning profile for cleaning, flexibility, capital and running costs, use or avoidance of
EITHER a lager OR an ale. Include all of the key parameters that kieselguhr, etc.
will influence process consistency and final beer quality. The main reason for scoring poorly was a lack of detailed knowledge
How might the final beer flavour be affected by other factors in the of all the types of equipment. In particular candidates tended to make
fermentation, conditioning and filtration processes? only vague statements regarding the advantages and disadvantages.

22 candidates attempted this question with 9 passing (41%). There was Question 5 – CIP design
one very good answer. Describe the design and operation of a CIP (cleaning in place) plant
The first part of the question worth 60% of the marks was most suitable for use in a conditioning tank farm of 10 x 500 hl tanks and
effectively answered by the use of an annotated process chart illustrating 20 x 2000hl tanks where up to three simultaneous tank and mains
a typical lager or ale fermentation and conditioning profile. Parameters to cleans are required.
be shown included wort original gravity, wort dissolved oxygen, What equipment, systems and procedures should be in place to
attenuation vs. time, fermentation temperature, yeast cell count, pH and ensure all plant is cleaned effectively?
diacetyl, time of crops, cooling profiles as well as overall process time. In
each case appropriate values and units should have been stated. Common 12 candidates attempted this question with ten passing (83%). There was
causes of lost marks included forgetting to include the conditioning only one good answer.
phase, and missing one or more of the key parameters. This was a variation on a standard question on CIP, specifically
The second part of the question asked for what other factors in looking for a system to conduct multiple, simultaneous cleans. Most
fermentation, conditioning and filtration might affect flavour. Several candidates picked up on this, but failed to include detail of sizing and
candidates failed to see the word “other”, and so did not cover the aspects pump and mains layout to achieve the aims. Some candidates decided
of microbiological infection, chemical contamination from CIP, filter two or three independent systems should be installed, which was not
aids, etc., oxygen ingress, deliberate and accidental process additions, appropriate.
etc., that scored good marks for some. The first part of the question, worth 70% of the marks, was best
addressed by means of a diagram illustrating the typical features of a
Question 3 – Yeast handling recovery CIP system. Dependent on the type of system selected, design
Describe, in detail, the essential points to be contained in a document features to show included concentrated and dilute detergent and sterilant
to specify operational best practices for the processes of yeast tanks, water and rinse water tanks, mains, valves, pumps, heat
cropping, yeast storage and yeast pitching. exchangers, along with flow, pressure, temperature and conductivity
probes. The operation part of the question was looking for a brief
22 candidates attempted this question with 16 passing (73%), with four description of typical cleaning cycles including rinses, detergent and
good answers and one exceptional answer. sterilant washes with details of appropriate times, temperatures and
This was a three part question with each attracting approximately one chemical selection and concentrations
third of the marks. The ideal answer would have started with a general The second part of the answer should have included details of the
introduction describing the objectives and importance of yeast handling automatic controls of conductivity, temperature, etc. if not mentioned
in terms of process consistency and product quality. earlier. Calibration and verification of these systems, visual inspection of
The section on yeast cropping should have included a description of the plant, microbiological tests of rinse water, plant and subsequent
the actual cropping process and equipment, and the key factors to product should all have been discussed. The use of traditional and rapid
preserve yeast quality. These should include cleaning, pumping speeds micro methods could have been discussed. Other checks should include
and low shear forces, timing of cropping, discarding trub, temperature, periodic inspection of spray balls and jets, manual detergent and sterilant
the importance of keeping strains and generations separate, expected size analyses, and audit of cleaning cycles.
of yeast crop etc.
Yeast storage should have included a description of yeast storage Question 6 – Control of filtration
equipment, together with a discussion of the conditions of storage such Discuss the range of monitoring and control procedures that should
as time, temperature, agitation, significance of oxygen, and tests such as be in place for the process of filtration of beer from conditioning tank
yeast viability, yeast vitality and microbiology. to bright beer tank to achieve consistent final product quality and
Yeast pitching should have included a description of the actual assured product safety.
pitching process and equipment, including cleaning procedures. This
section should also have included a discussion on how yeast for pitching 15 candidates attempted this question with only six passing (40%). There
is selected, typical pitching rates and the effects of under and over was only one good answer. This was a single part question worth 100%
pitching. The process of acid washing could be covered in either storage of the marks.
or pitching sections. The answer to this question required an outline of Management,
The best answers included all the important facts and figures including Quality Assurance/Control and Food Safety systems, and how they are
actual temperatures, times, consistencies, viabilities etc together with applied throughout the process. The stronger answers employed useful
detailed descriptions of how the processes are carried out and the flow diagrams to illustrate the process flow from cold wort to bright beer
equipment used. Poorer answers lacked the level of detail that is required tank and to demonstrate the critical control points for both product
to define a best practice, or included alternatives that, while used, are not quality and safety.
optimal. The key product parameters to measure at each stage should have
included at least ABV, OG/OE, dissolved oxygen and CO2, colour, haze
Question 4 – beer clarification and taste. Consideration of in-line, at-line and laboratory based tests
Describe briefly the range of equipment available for the clarification should have been made. Microbiological results should be monitored on
of green beer. Discuss the advantages and disadvantages of each. a screening basis and stepped up for troubleshooting. Process parameters
such as pressures, temperatures, additive dosing rates, etc. should also
13 candidates attempted this question with 8 passing (62%). There were have been featured. Trending and review of results, calibration of sensors
two good answers. This was a single part question worth 100% of the and use of SOPs would feature in better answers.
marks. Product safety risks are controlled initially through the HACCP
This should have been a very straight-forward question. The question assessment process, which should have been outlined. Descriptions of

THE INSTITUTE OF BREWING & DISTILLING • EXAMINATION REPORT 2009 9

the materials or processes at risk and the preventative measures that can recovery systems) without considering the potential for payback. In cash-
be taken in each case should be included. Materials to be mentioned strapped times only projects with a quick return will be considered.
could have included priming sugars, hop preparations, oxygen, carbon
dioxide antifoam, enzymes, kieselguhr, etc. Appropriate preventative
measures might have included the use of product specifications, supplier Question 8 – Brewery hygiene
quality assurance, clear labelling and storage etc. Processes such as wort Describe in detail the housekeeping, cleaning and sterilisation
aeration, cooling and CIP should have been discussed along with the procedures that should be used to ensure product quality and
importance of sterile filters, product and coolant pressures in heat personal safety of operators in the fermentation and beer processing
exchangers and CIP interlocks. Other basic measures such as areas of a brewery.
housekeeping routines, equipment maintenance and product traceability Discuss how the effectiveness of these procedures can be evaluated.
could also have been described.
13 candidates attempted this question with eight passing (62%). There
Question 7 – Reducing processing costs were no good answers. This was a two part question. The first part was
Due to a downturn in volume requirements, a cost reduction worth 75% of the marks.
programme has to be implemented in the fermentation and beer The purpose of this question was to allow candidates to display their
processing areas. What savings could be made, in addition to labour practical knowledge of the hygiene procedures used in fermentation and
costs, in these areas? How could the impact on product quality of all beer processing. Discussion of housekeeping should have described the
savings, including labour, be minimised? tasks that are routinely carried out and the equipment required for
activities such as environmental cleaning of fermentation halls and
This was the least popular question with five attempts, only two of which powder handling areas, storage of chemicals and additives etc. On
passed (40%) but there was one good answer. cleaning and sterilizing, the vessels, mains and ancillary equipment to be
The ideal answer would have listed the major elements contributing to cleaned or sterilized in each area should have been discussed (e.g. beer
the cost of the product in the process, then measures to control each transfer mains, yeast pitching mains and bright beer tanks), together with
element, then the means of minimising quality impact. A table format appropriate cleaning or sterilising conditions such as type of chemical,
would have been ideal. concentration, time, temperature, frequency. In terms of management
The elements to feature should have included beer losses (with control the use of formal systems such as ISO9001, HACCP and COSHH
controls through interface management, yeast growth, overfoam was also relevant.
prevention, optimising filter runs, etc.), energy management (with The second part of the question was worth 25% of the marks. The
consideration of reducing hot cleaning, increasing cold storage effectiveness of these procedures can be assessed through various
temperatures, planning to minimise compressor starts), CIP chemicals techniques such as periodic visual inspection of vessels after CIP,
(with consideration of reducing cleaning frequencies, chemical strengths, microbiological tests of plant and product at various stages, quality
optimise recovery with conductivity control, acid cleans to reduce loss of trending and reviews, housekeeping and environmental audits, hazard
caustic in CO2 atmospheres), gas management (optimise CO2 recovery, and accident reporting.
use nitrogen instead of CO2), process aids and additions (reduction, Some candidates failed to read the question thoroughly and discussed
optimising kieselguhr usage), etc. Quality impacts can be reduced general safety of operators (not related to hygiene and housekeeping) and
through careful monitoring of analytical or microbiological parameters so gained no marks for these aspects.
affected by the proposed changes and taking corrective actions at
minimal cost, and by training/multi-skilling the remaining labour force.
Some candidates proposed capital intensive solutions (e.g. beer Jeremy Stead

MASTER BREWER EXAMINATION 2009 300,000 hectolitres of 500 ml bottles.

Five brands will be bottled in each size, but a common bottle for each
Module 3 – Packaging and Beer Dispense size will be used for all brands.
State any assumptions made. Include the expected staffing levels,
In 2009, 18 papers were received of which 13 (72%) achieved the pass and justify the choice of equipment and machine throughputs.
standard. This represents an increase on last year’s percentage and is the
best rate for several years. Pass marks were seen at grades A, B, C and D. This was the equal second most popular question with 14 (78%) of
The increase in pass rate above to the level of 2008 was very candidates answering. It was relatively poorly answered overall with
encouraging and the overall standard was again improved on last year. As only eight (57%) reaching the pass standard, though there were some
was the case last year, there were three particularly good scripts and very good (and one near perfect) answers.
several candidates produced excellent answers to some of the questions. This question saw the largest range in the quality of the answers. In
The spread of popularity of the eight questions was more even this general the assumptions made were sensible though not always
year and in line with the overall pass rate the individual question pass complete. A common error in the calculation for sizing was to only take
rates were good ranging from 50 – 100 %. This indicates that the general one bottle – based on expected speed for the two bottles and then only
level of preparation across the syllabus was good and that candidates are size the line to be able to produce the volume requirement of that one
not focussing too tightly on restricted parts of the syllabus. bottle. Numerical errors were not heavily penalised but marks were lost
As with last year the best candidates were able to clearly demonstrate when obviously wrongly sized lines were not recognised by candidates.
their knowledge and direct experience of a topic area. To score a good
pass this standard is needed across a range of answers. Question 2 – Draught Dispense System
Examination technique was good with most candidates addressing five Describe in detail a complete dispense system suitable for a draught
questions with a full response to each. The advice remains the same that lager beer.
it is almost always the case that five evenly spread answers will achieve a List suitable materials of construction for all components.
better overall result than all the effort being focussed in two or three Give details of operating specifications and describe procedures to
answers. ensure the system continues to operate optimally.
Lack of technical detail in scripts, typified by answers dealing only
with broad general management principles lead to poor scores. Similarly, This was the fourth most popular question with 11 (61%) candidates
poor scores were associated with answers which included unfeasible answering. It was answered relatively well and 8 (73%) achieved the pass
solutions which were not recognised as such. mark and there were two very good answers.
Good marks were achieved by candidates who addressed the question,
Question 1 – Plant Design included all the key elements of the dispense system and could give
Design a bottling line to produce the following volumes of returnable details of practical procedures to maintain and operate a dispense system.
bottled beer: Unfortunately some candidates restricted their answers to text book
200,000 hectolitres of 330 ml bottles descriptions of cellar design with little or no referencing of this

10 THE INSTITUTE OF BREWING & DISTILLING • EXAMINATION REPORT 2009

information to the question asked. It is likely that direct experience of EITHER a canning operation OR a non-returnable bottling
seeing a dispense system being installed would be of benefit to those who operation.
have not seen this. Give examples of situations which can lead to adverse performance
against budget and actions which could be taken to deal with these
Question 3 – New Bottle Introduction situations.
Describe the tests and trials which would be undertaken prior to the
introduction of a new shape of glass bottle on to an existing glass This was a moderately popular question with ten (56%) of candidates
bottle packaging line. answering. It was easily the best answered with all ten (100%) reaching
Assume new wet glue paper labels and secondary packaging will be the pass standard including many very good answers.
needed. All candidates reached the pass standard for this question. Whilst the
components of the budget were generally well documented by all, it was
This was the least popular question with 8 (50%) of candidates the second part of the question where better candidates were able to
answering. It was also the most poorly answered with 4 (50%) achieving demonstrate a wider knowledge and experience. Particularly good
the pass standard, however this did include one excellent answer. answers picked four or five examples of differing types of situation
A good answer to this question included testing (in-house or by the related to materials or efficiency, plant or planning/demand and
supplier) to meet specifications (with examples) and subsequent trials to explained causes and corrective actions.
prove compatibility with the packaging plant and further fit-for-purpose Question 7 – HACCP Assessment
trials of the filled containers and secondary packaging. Poorer answers Describe the process of conducting an initial HACCP (Hazard
detailed only one of the above with, for example, only laboratory tests or Analysis Critical Control Point) assessment of EITHER a keg
data from the filler being considered and little or no consideration given racking OR a cask racking line.
to secondary packaging. For the chosen line, give examples of risks which would be identified
and how they are controlled.
Question 4 – Utilities and Services
List the utilities and services required to operate EITHER a keg This was the most popular question with 15 (83%) candidates answering.
racking line OR a cask racking line. It was also the second best answered with 12 (80%) achieving the
For each utility or service, indicate a suitable target setting for the standard needed for a pass including a good proportion of comfortable
plant and describe how variation in the quality or quantity of supply passes.
could impact on product quality or line performance. To score well on this question it was necessary to both describe the
HACCP assessment process in general and in detail for a bulk pack line.
This was the equal second most popular question with 14 (78%) of Most candidates were able to give the general description but again the
candidates answering, of these nine (64%) achieved the pass mark with a detail was the discriminating factor between candidates. Good answers
couple of very good responses. mentioned a range of relevant risks and detail on how these risks could be
The poorest answers to this question did not progress much further controlled through design and process/procedures. Poorer answers
than a list of services with a limited range of usage. Slightly better incorrectly identified critical control points or just listed every risk of all
answers included a good range of uses. Good answers were able to kinds which could be thought of.
demonstrate working levels of usage and the impact on the operation of
poor supply conditions. These could range from beer taint or coder issues Question 8 – Small Pack Filler Technical Detail
to complete plant shutdown. Good candidates were also able to describe For EITHER a modern can filler and seamer OR a modern bottle
systems and procedures to ensure maintenance of good supply. filler and crowner, describe the features appropriate for assuring
product quality and operating efficiency.
Question 5 – Management Information System Include ancillary inspection equipment which could be located
What management information should be collected on a small pack nearby on the line.
line to allow effective control of conformance to performance and
quality targets? This was the second equal least popular question with nine (50%) of
Describe suitable reports and illustrate how these reports effectively candidates answering. It was reasonably well answered with six (67%)
present the data in a form which is of use to the line manager. reaching the pass standard though only one answer significantly
exceeded the pass standard.
This was the second equal least popular question with nine (50%) of This question was designed to allow candidates to demonstrate how
candidates answering. It was reasonably well answered with six (67%) these key plant items can impact on performance and how the design of
reaching the pass standard including three very good answers. the plant can have an influence. Additionally the ancillary inspection
To answer this question well both quality and performance data equipment can be used for process control and monitoring as well as a
needed to be considered and poorer answers tended not to deal with the quality control use. In this case it was the breadth of knowledge which
full breadth of information available either manually or electronically. discriminated candidates. Poorer answers focussed on only one or two
Once the scope of the answer was restricted in this way it was then also features such as bottle burst detection and rinsing. Good answers on the
harder to score well on the use of reports though marks were available for other hand included a good range of features, the operating principle for
a good range of valuable reports. each and the benefit to efficiency, quality or both.

Question 6 – Revenue Budget

Describe the components which make up a revenue budget for Jonathan Brown

MASTER BREWER EXAMINATION 2009 Question 1 – Quality Systems and Food Safety
Describe systems and procedures which would demonstrate to
Module 4 - Central Functions Regulatory Authorities and customers the brewery’s competence in
food safety and product quality.
Of the 19 candidates this year 15 passed (78.95%), a lower proportion To ensure traceability for investigating complaints, specify the type
than last year but with more attempts made at the finance and capacity and location of appropriate production records.
questions. Three candidates achieved a B grade, six a C grade and six a
D grade. The four failed candidates achieved an E grade. Knowledge Attempted by 17, passed by 15 (88%)
and experience of Quality Systems and Food Safety was good and was Most candidates answered the question well but relied mostly on HACCP
excellent for Project Management. The finance question was attempted to prove competence in food safety. Cleaning records, pest control and
was by over half the candidates with an improvement in knowledge and materials management were rarely covered. Few candidates adequately
answers given. covered the type and location of appropriate production records.

THE INSTITUTE OF BREWING & DISTILLING • EXAMINATION REPORT 2009 11

Question 2 – Steam Plant Relative to other years this subject was attempted by few and poorly
Describe an appropriate steam raising plant for a 1 million hectolitre answered. There was little differentiation between strategies for high
brewery showing the principle components on a diagram. Give speed packaging plant and the brewing process and little detail given,
examples of temperatures, pressures and flow rates. particularly on spares holdings. RCM and TPM were often described as
What factors should be considered in the design to ensure sufficient generic procedures but without any detail on application to the candidate’s
capacity for reliable, economic steam supply? brewery.
Describe potential problems with the volume and quality of
condensate which may be returned to the steam boiler system. What Question 6 – Effluent
routine tests should be conducted to prevent problems occurring? Describe the main sources of brewery effluent, their typical strengths
and quantities in relation to brewery outputs.
Attempted by 12, Passed by eight – (67%) What procedures should be put in place to ensure compliance with
Some good diagrams were presented, often with appropriate flows and the local discharge consents or regulations?
temperatures. Others lacked detail. Design for sufficient economic Describe in priority order, options to minimize each effluent stream
supply was less well answered but the better candidates provided good and the impact on costs.
answers for condense problems which included testing and trap
inspection. Attempted by 13, Passed by 10 – (77%)
This question was generally well understood and answered by several
Question 3 – Electrical Voltages candidates and showed a good knowledge of local compliance
Identify the different voltages of electricity used in a brewery, giving requirements. Descriptions of effluent sources were good and the better
an example of plant or equipment for each. candidates provided options to minimize costs including separation, loss
What type of protection for plant and personnel would be minimisation and CIP optimisation.
appropriate in each case?
Show on a chart with typical values, the proportion of electricity Question 7 – Production Capacity
consumed in different parts of the brewery. If a Brewery needed to meet demand by expanding its packaging
capacity by 20% with an additional bottling line, what other
Attempted by nine, Passed by seven – (78%) functions would need to be assessed to ensure they are sufficient to
Voltages were generally well described and some good examples given of meet the increased output?
relevant plant in the candidate’s brewery. The significance of personnel Assuming brewing, services and beer processing had been working
protection was well understood and the better candidates were able to close to capacity, discuss the options available to address any
describe in more detail aspects of plant protection including circuit shortfall, identifying the risks and cost implications of each
breakers, fuses, insulation and permits. Most candidates assessed suggestion.
refrigeration would consume the most electricity on site with sketchy
detail on other areas. Attempted by ten, Passed by five – (50%)
This was the least well answered question although a higher proportion of
Question 4 – Project Management candidates attempted it. Some good answers were received describing
Describe the various stages of a capital plant project from utilities, fermentation and filtration that would need to be reconsidered but
identification of need to successful completion. Use a recent large or little analysis on risks and costs of each suggestion. Some papers were
small project as an example. lists of options without analysis or discussion.
Identify the key personnel involved and describe their roles and
responsibilities. Question 8 – Finance
What measures and procedures need to be in place to ensure the For a brewery producing 500,000 hl per year in keg, bottle and can,
project is successful in terms of cost control and fitness for purpose? describe a structure of departmental budgets that would provide
adequate cost control, stating what items should be included in each.
Attempted by 14, passed by 13 – (93%) For each cost item, specify which costs could be considered fixed and
As in previous years, candidates showed a good understanding of project which could be variable, giving reasons.
management and had clearly had some experience. The stages, roles and What type and frequency of reporting or enquiry would be essential
responsibilities were well understood and the better candidates linked the to give departmental managers enough information to evaluate
importance of early user involvement with successful implementation. variances that might occur?
Other candidates concentrated on financial criteria and performance trials
to measure success. Attempted by nine, Passed by five – (56%)
More candidates than normal attempted this finance question and a level
Question 5 – Maintenance Strategies of understanding budgets was shown although in general the question was
Describe appropriate maintenance strategies for brewing, process not comprehensively answered. The better candidates proposed the
and packaging plant. Include strategies for spare parts availability. possibility of semi variable costs for labour and utilities which showed
Specify relevant performance measures to assess the effectiveness of some experience but most provided a variety of standard versions. Detail
the maintenance strategy in each area, giving examples of typical was short and finance remains a weak area.
values.

Attempted by 11, Passed by six (55%) Ian Bearpark

MASTER BREWER EXAMINATION 2009 Question 1

Global rationalization of production facilities has meant that extra
Module 5 – Case study volume has to be produced in a brewery without the time for
significant capital investment. Considering each key stage from raw
This year 20 candidates sat the paper and 13 passed (65%),which is a materials to finished goods warehouse outline potential opportunities
exactly the same as last year. 15 candidates chose Question 1 and eight of to increase output by approximately 30%. Include the impact
those achieved a pass, five candidates chose Question 2 and all of them expected on both quality and cost highlighting any compromises that
achieved a pass. would have to be made.
This years marks were generally higher than previous years despite no
change in the overall pass rate and it was particularly pleasing to see This question was looking for the candidate to illustrate, hopefully from
several improvements including some very good A grade answers, clear experience, the range of options through operations, planning and
evidence of study and examination technique optimising marks and no innovation to maximise the output from an existing brewery.
candidate appearing ill prepared. Good answers had clear and planned structures which identified potential
opportunities to improve out put in key areas including; recipes,

12 THE INSTITUTE OF BREWING & DISTILLING • EXAMINATION REPORT 2009

processes, manning patterns, packaging efficiency and logistics. to a globalisation of brewery based systems. Detail the standard
Assumptions at the start of the answer could be used to gain marks and template required for all breweries in a major global group.
focus the rest of the script by proposing such actions as SKU (Stock
Keeping Unit) rationalisation across a group of breweries supplying the This question was very well answered by those who attempted it with
market or if only one brewery was available how it could benefit from a all candidates achieving good passes. There was pleasing evidence that
reduction in complexity. these successful candidates had read previous examiners reports and
Another simple point was for the candidate to cover the whole scope picked up some key technique advice, such as, time management,
identified in the question to make all marks available rather than answer structure, use of tables and explanation of acronyms. It was
spending too much time on one aspect such as recipe development and particularly pleasing to see all the answers to this question taking the
nothing on forecasting and logistics. text book principles of quality management such as HACCP and
It was noticeable that where candidates had used the planning time to showing a clear understanding of how critical control points related to
map out the above in a clear flow chart then made sure they analysed each the brewing and packaging process and how they were defined.
step identified they tended to get marks in more of the available batches. The answer required an introduction stating assumptions about the
Charts also appeared to help candidates identify gaps in their answers site or sites that the template would apply to, its range and scope so that
and lead to more innovative proposals. it was robust and relevant to the application.
The question specifically stated that significant capital investment was Whilst reference to computer systems such as SAP gained a few
not available so marks were lost if this was proposed also contracting out marks the question was looking more for management, control and
was not considered as a valid answer unless carefully integrated with monitoring principles than the system platforms for delivering it.
more reasoned analysis such as SKU rationalisation between sites. Marks were gained for clear understanding and description of a quality
Central to the good answers were clear discussion of recipe management system such as ISO, hazard analysis and control such as
optimisation, high gravity brewing, yeast management, vessel utilisation, HACCP, control of substances hazardous to health such as COSHH and
blending, stabilisation and filtration, packaging output and efficiency, general HR (Human Resources) policies including a framework to
reliability centered maintenance, provision of services, warehousing and apply the specific systems supported by training and audit.
transport logistics. Over arching this was a discussion about forecasting Links to the customer and consumer are also important with a clear
and planning output through the site to get the highest level of output contact policy and complaints procedure including full product recall
whilst not compromising on quality. and environmental impact sections.
Having covered the technical detail time then needed to be given to the Details were required for the product and materials analysis,
human dimension, shift structures, training and multi-skilling. specification and control, including detail such as vendor appraisal,
At each stage comment was also needed on the potential consequence flavour profiling, product safety and parameters for analysis in
to quality, such as the link between high gravity brewing and flavour and brewing, process, packaging, storage and delivery.
the link to cost such as the increased cost of losses when high gravity Lastly, for completeness, such areas as maintenance procedures and
brewing. Good candidates illustrated an understanding of costing where performance, legislation compliance and administration requirements
some increases in batch or processing cost could be clearly beneficial by such as insurance and operational licensing should have been covered.
reducing the unit cost due to increased output.

Question 2
Recent legislation and developments in quality assurance have lead Jim Robertson

DIPLOMA IN BREWING EXAMINATION 2009 were attempted, for example, Q1, Q2 etc, in this way sections or parts of
answers will not get mixed up. It is of utmost importance for the
Module 1 – Materials and Wort candidate to clearly mark on the first page of the examination booklet the
questions, in order, that they have answered.
The examination was sat by 206 candidates, compared with 212
candidates in 2008 and 184 in candidates in 2007. The pass rate for the Question 1
examination this year was 74%. This compares with a pass rate in 2008 Outline the operational stages involved in processing barley into
of 63% and 2007 of 70%. malt. Explain the main aims of each stage and how these aims are
achieved. [20]
The grade distribution was as follows (2008 in parentheses):
A: 4% (1%) This question was attempted by 196 candidates (94%) with 81%
B: 12% (5%) achieving the pass mark. The majority of students did very well at this
C: 30% (18%) question, with good use of diagrams to illustrate the design and operation
D: 30% (38%) of the different processes. Many candidates started their description of
E: 13% (21%) the malting process at steeping and neglected to mention storage and
F: 8% (12%) grading/ cleaning of barley thereby forfeiting marks. Some candidates
G: 3% (4%) went into too much detail about the biochemistry of germination at the
expense of answering the part of the question about ‘how these aims are
Time management is a very important part of doing well on the exam and achieved’ which required consideration of process technology and key
once again it is pleasing to note that almost all of the candidates operational criteria.
answered six questions. The skill of thinking quickly and concisely is The aim of storage is to keep the barley in condition until malting is to
not just important for examinations, it is a skill required for all aspects of begin. Through the use of proper temperature of storage and aeration the
life. Furthermore, the ability to communicate knowledge to others is barley is maintained in condition. Before malting the barley must be
essential. If you have a passion for producing high quality beer, it is mechanically cleaned and sized. A top paper would give a brief
essential that you continue to learn and communicate your knowledge. description of the process involved and the aim of these processes in
The very best candidates showed an ability to write quickly, legibly and achieving uniformity in the process. In steeping the aim is to hydrate the
clearly, using diagrams that were accurately labelled to enhance their grain to 40–45% moisture through a series of wet and dry cycles. A brief
answers. description of the process and the signals to moving the process to the
There continue to be candidates that have difficulty in writing legibly next stage, germination was required for top marks.
or coherently which does make it much more difficult for the examiner to The aim of germination is to control the growth of the grain through
correctly assess their paper. In the case of those candidates that were humidification to allow for modification of the grain. Top marks were
close to pass/fail this inability may have been an impediment to receiving given to those papers that briefly detailed how modification is controlled
a passing grade. Once again the examiners request that you number each through humidification, air flow, CO2 removal and turning. The aim of
question that you have answered clearly in the examination booklet as the final stage of kilning is to terminate grain growth (modification), fix
well as marking on the front of the examination booklet which questions the extract and enzyme potential, develop flavour and colour and make

THE INSTITUTE OF BREWING & DISTILLING • EXAMINATION REPORT 2009 13

the malt storable. Again a brief description of how the actual process of Answers to part two were significantly enhanced by the use of a
drying the grain was required to achieve top marks. diagram highlighting the design considerations such as heating surface,
vent, condensate ring etc. Those that used diagrams generally received
Question 2 top marks. Types of heating systems for kettles was also discussed for top
What are the most important qualities of a malt destined for use as marks by several of the candidates (direct fired, internal calandria,
the main grist constituent in brewing? [8] external calandria, Merlin, overpressure, continuous wort boiling,
Give typical specifications for each of these quality parameters and microwaving). A well constructed answer detailed the modes of wort
explain their relevance to brewing. [12] boiling heat transfer (forced convection, nucleate boiling, film boiling),
the material of construction (i.e. wetability of the material of design,
This question was attempted by 183 candidates (88%), with 74% compatibility with cleaning agents), fouling, safety and energy
achieving the pass mark. This question was generally well answered with conservation.
good awareness shown of the important malt specification parameters
and their typical values, although weaker answers tended to concentrate Question 4
on trivial details at the expense of the bigger picture. Where answers fell Give an account of the range of brewhouse adjuncts. [12]
short it was generally in relation to a lack of detail about the brewing Discuss the advantages and disadvantages of using each type of
relevance of the parameters. Surprisingly few people actually bothered to adjunct and highlight their potential impacts on the brewing process.
mention the obvious economic significance of parameters like extract [8]
and fermentability.
The examiner was looking for the following malt parameters : This question was attempted by only 173 candidates (83%), with just
• Varietal Purity 58% achieving the pass mark. There were very few answers worthy of
• Moisture high marks. Several candidates provided only scant information and
• Extract many answers did not address the advantages and disadvantages of using
• Colour each type. All in all; a very poor and disappointing performance for an
• Modification (as defined by Kolbach Index, Fine Coarse difference, easier question. Answers detailing the variety and merits of the various
Friability, cold water extract) brewhouse adjuncts varied substantially in their content and level of
• Enzyme activity detail. Some candidates merely listed cereals which could be used as
• Beta-glucan content solid adjuncts, rather than also considering the various processed forms
• FAN Content which find application (grits, torrefied, micronized cereals etc.). Several
• Fermentability candidates focused almost entirely on either solid or liquid adjuncts but
not both.
For part 2 the examiner expected a typical range listing for all qualities Some provided a good account of the range of available adjuncts but
listed in Part 1. Varietal purity is important to brewing in that the proper were less informative on the advantages and disadvantages of the various
variety along with its’ quality specification is received by the brewer. If a types and their impacts on the brewing process. There is a wide range of
high enzyme malt is received when moderate or lower enzyme malt is solid adjuncts (principally cereals) available for use in brewing as a
expected the final beer produced will be out of specification. The level of source of fermentable extract. For full marks the candidates needed to
extract is important in that this is the source for the final beer strength. detail the overall advantages of using adjunct in place of malt. Several
Malt colour translates to final beer colour. Proper modification of the candidates set about answering the first part of the question in table
malt is necessary to ensure that the malt will possess the extract levels, format, which worked to some extent, but some candidates did not
ability to be milled and low levels of those compounds that would limit provide sufficient discussion, merely presenting a list of potential
separation, physical stability and final beer strength. Beta-glucan content materials. The examiner was looking for information on the production
is of course related to wort and beer separation and filtration problems. of the adjunct.
FAN content is important in terms of yeast fermentation and is related to The second section was not covered anything like as well as the first
wort fermentability. section; indeed some candidates elected to ignore this section
completely! The examiner was looking for details such as the use of
Question 3 roasted barley could increase beta-glucan therefore processing problems
Outline the chemical changes that take place during wort boiling. [10] and also increased wear on roller mills and transfer systems. Torrified
Summarise the basic principles of design and operation of wort adjuncts could increase wort lipid content although provide energy cost
kettles (coppers). [10] savings (pre-gelatinised) and deliver lower wort protein therefore better
stability. Flaked adjuncts, because they are pre-gelatinised result in
This question, attempted by 179 candidates (86%) with 77% achieving energy cost savings. Grits may result in higher beta-glucans and resultant
the pass mark, was generally answered well. Candidates should take care processing problems. Flour adjuncts may exhibit storage problems in
to answer the question which was asked. For example some candidates terms of bridging, explosion hazards and transfer problems as well as set
wanted to list the objectives of wort boiling in the first part of the mash phenomenon and runoff problems (size).
question, rather than listing chemical changes which occur. Part 1 Finally syrups may have storage and handling problems due to
seemed to be better answered than Part 2 of this question. Many of the viscosity and are prone to microbiological problems.
summaries of design principles and operation of wort kettles were brief
and/or incomplete. The subject of vigour was poorly addressed and Question 5
features like the spreader cone or vapour stack were often absent from Outline the theory and practical features of different wort separation
diagrams. A limited number of kettle designs were referred to and the key techniques. [10]
subject of energy efficiency in the wort boiling process was not given Discuss their respective merits in relation to run-off rates, extract
sufficient attention by many. recovery and wort quality. [10]
The candidate was expected to discuss the following changes that take
place during wort boiling: This question was attempted by 166 candidates (80%) with 72%
• pH drop – due to addition of hop bitter acids, formation of acidic achieving the pass mark. This question was poorly answered with good
Maillard products, precipitation of alkaline phosphates, oxidation of answers accompanied with diagrams illustrating the three systems. Some
polyphenols, reaction of polypeptides with calcium liberating H+ ions candidates neglected to mention the Mash Tun at all and just described
• Protein removal – coagulation of high molecular weight protein the Mash Filter and Lauter Tun.
material There were a large number of mistakes in quoting Darcy’s law – in
• Colour development (non-enzymatic browning) – Maillard reaction particular there seemed to be several papers where the permeability
• Amadori compound – flavour factor (K) was omitted from the equation. Many candidates were happy
• Strecker reaction – formation of aldehydes and pyrazines to write down Darcy’s law, but then gave relatively little attention to
• Hop alpha isomerisation explaining its’ significance and only good candidates tended to explain
• S-methylmethionine converted to DMS clearly how the different designs of mash separation equipment
• Sterilisation optimised various parameters in the equation.
• Enzyme inactivation The overall goal of all wort separation systems is to maximize extract

14 THE INSTITUTE OF BREWING & DISTILLING • EXAMINATION REPORT 2009

recovery in a timely fashion (economics) and to minimize leaching of hard resins and soft resins, α-acids and β-acids etc.
undesirable compounds (tannins, polyphenols, steely ends etc). There are Many answers focused totally on chemical fractions, with no attention
three different systems for wort separation, the infusion system (single whatsoever to their origins in the hop cone (lupulin glands etc.)
vessel mash tun and lauter tun), Lauter tun, and mash filter. The Only the cones of un-fertilised female plant are used as the source for
candidates were expected to describe the important features of and hops for brewing. There are three main components of brewing value,
workings of each system. Once again diagrams were used to advantage total resins, essential oils and the tannins. The smallest component,
by those candidates achieving top marks. tannins are detrimental to beer as they are precursors for haze formation,
Part two of the question was best answered in table form comparing promote precipitation of polyphenol-protein complex during wort
the run-off rates, extract recovery percent and extract quality. Top marks boiling, and aid in formation of trub.
went to those that included information about capital and operation cost The essential oils, broken into two main groups, the hydrocarbons and
comparisons and detailed elements of wort quality such as polyphenols. oxygenated terpenes represent 0.3 to 3% of total weight of hop. They are
responsible for hop aroma (e.g. myrcene, farnescene, humulene,
Question 6 geraniol, linalool).
Discuss the relevance of brewhouse pipework, vessels and ancillary Total resins can be divided into hard resins characterised by solubility
plant design to hygiene management. Your answer should include in cold methanol and diethyl ether and soft resins( alpha and beta acids)
evaluation of the risks involved. [8] soluble in hexane. The alpha components (humulones , ad, co) represent
Outline the range and main constituents of commercially available 35–70, 10–15, and 20–55 % of the alphas. Under wort boiling they are
cleaning agents and explain how their action can be evaluated. [6] transformed to iso-alpha acids which are the main bittering components
Describe typical cleaning regimes which are operated in a brewhouse of beer (dependant on boil time, pH, presence of co-factors (Mg)). The
to ensure hygiene control. [6] beta acids (lupulones) add little bitterness to beer.

This question was the least popular question attempted by only 58 Question 8
candidates (28%) with 63% achieving the pass mark. Where candidates Outline the key inorganic components of brewing liquor (production
attempted the question they tended to score ‘average marks’ with few water) and discuss their relevance to brewing process and beer
outstanding answers. It was perhaps surprising that some candidates quality. [20]
scored least well on the practical part of the question, where typical
brewhouse cleaning regimes were described. This question was attempted by 133 candidates (64%) with 77%
The system should be constructed of stainless steel to withstand achieving the pass mark. In general this question was well-answered and
cleaning temperatures and pressures, should have sanitary welds, scored good marks for many candidates; not-surprisingly, the brewing
sanitary connections, and vessels should have CIP systems in place with significance of many inorganic ion-species was widely well-appreciated.
proper drainage. Pipework should have no dead ends, minimised bends, Poorer answers frequently gave a list of ions, without going on to detail
sanitary welds, little variation in line diameter and proper slope. their brewing significance. Some answers were way too brief. Where
Equipment CIP systems should have complete vessel coverage and the candidates use bulleted lists and abbreviated forms of answers they must
system should be designed to allow for a CIP cycle within a timeframe of be careful not to assume knowledge on behalf of the examiners.
the brew centre timing.
The detailed requirements of a cleaning agent are high solubility in For example:
water, good cleaning power with regard to dirt, high wetting power, little Cu2+ - flavour instability
redeposition of dirt, no foam, easily rinsed, no reaction with salts in Does not actually describe that copper can act as a pro-oxidant which can
water, not corrosive to equipment, easy and safe to use, low cost and little give rise to oxidation of beer during prolonged storage.
pollution of the waste water. The major cleaning agent in the brewhouse The key component is calcium which plays a role in water hardness,
is caustic soda (wetting agents added) and to validate it effectiveness reduces pH in mashing, boiling, and fermentation thereby increasing
operators can visually check, utilise pH measurement, or turbidity fermentability through increased FAN and soluble protein. Calcium is
measurement of the return solution. also instrumental in increased extract recovery, increased rate of run-off,
Acid cleaners for scale removal can be used and the validation reduced extraction of tannins and silicates, reduced isomerization of
methods are similar for those used to validate caustic cleaning. In terms alpha acids, improved protein precipitation and reduced colour during
of sanitisers, chlorine based are best used in the brewhouse and boil, improved yeast flocculation, and improved beer stability by
validation methods include micro testing (swab, plating) and the use of a removing oxalic acids as calcium oxalate.
bioluminescence detection method. • Magnesium exerts similar reactions to calcium, and is more soluble in
A typical cleaning regime is a balance of efficiency versus cost. The water. Is serves as an enzyme co-factor for yeast fermentation and can
first step should be a pre-rinse step to eliminate loose soil and to wet the impart a bitter taste to beer.
equipment. The next step would be a caustic step for removal of organic • Sodium exhibits a salty, sour taste to beer at 150ppm of higher. At
material followed by a rinse to eliminate any residual caustic or soil. The lower concentrations it can impart sweetness and fullness.
next step could be an acid rinse to eliminate beer stone (scale) or a • Chloride ion improves clarification and beer colloidal stability, and can
sanitation step to sterilise the lines with a chlorine-based sanitiser negatively impact yeast flocculation. It imparts a mellow flavour and
followed by another rinse step. palate fullness to final beer.
For the Mash tun, cereal cooker, whirlpool, lines, wort cooler, and the • Sulphates serve as precursors for SO2 and H2S formation by yeast and
kettle a rinse should be done after each use followed by a 2–5% caustic will impart a drier more bitter flavour in beer.
wash (at 70–90C). • Nitrate can form carcinogenic ATNC when in beer.
Sanitiser steps should be done on kettle out lines through the wort • Manganese is a yeast co-factor at low levels yeast but can be inhibitory
cooler and to the fermenter. at higher concentrations.
• Iron can prevent proper saccarification of the mash and serves as a
Question 7 catalyst for auto-oxidation of polyphenol off flavours. It can act as a
Give a description of hop constituents that are relevant to brewing foam stabiliser and also generate beer haze.
and explain their significance. [20] • The presence of ammonium in beer is a sign of contamination, an
indication of pollution.
This question was attempted by 135 candidates (65%) with 60% • Zinc is an important co-factor for yeast growth but at high levels
achieving the pass mark. This question was often answered with inhibits amylase activity and is a haze promoter.
insufficient detail. It was often one of the last answers attempted, which • Copper is a co-factor for yeast metabolism at low levels and is
perhaps explains the lack of detail in most answers. Many candidates inhibitory to yeast at high levels and may play a role in beer oxidation.
omitted to consider the tannins fraction and therefore scored no marks in
relation to their brewing significance. The hop aroma fraction was poorly
described by many, with only the most basic facts regarding late hop
addition and dry hopping; very little comment on the chemical nature of
the essential oils. Most candidates were more comfortable describing the
hop bittering components, although not all could differentiate between Rob McCaig – July 2009

THE INSTITUTE OF BREWING & DISTILLING • EXAMINATION REPORT 2009 15

DIPLOMA IN BREWING EXAMINATION 2009 Table 2: Performance by question

Module 2 – Yeast and Beer Question Answered by Passed by Passed %

1 134 29 22
Overview 2 141 31 22
In all there were 161 submitted scripts with 68 candidates achieving a 3 110 64 58
pass grade to give a pass rate of 42.2%. This is a disappointing result and 4 106 46 43
is markedly lower than last year’s ‘low’ of 58%. Indeed in recent years – 5 133 67 50
with the exception of 70% in 2007 – the pass rate has been broadly 6 127 66 52
disappointing with 63% (2006) and 53% (2005). Although clearly other 7 129 78 61
factors have changed, further analysis (below) reveals that the last time 8 81 28 35
the pass rate for Module 2 dipped below 50% was in 1996 with 47%. It is
reasonable to speculate that the major changes and challenges our Examination technique
industry has experienced in recent years may – in the broadest sense – In reviewing past examiners reports it is apparent that the same issues
have contributed to the decline in pass rate. and concerns crop up year after year which beg the question whether new
routes to communicate to candidates are necessary. Anyway, back in
1996, the examiner asked ‘do candidates ever take heed of the examiners
reports?’ and that ‘they should answer the question that has been set and
not the one they would have liked to be set’. Similarly in 1999, ‘there
was a strong tendency from a number of candidates to answer the
question without heeding the precise wording, and to stray away from the
point of the answers’. Further in 1998 some good advice to ‘cut out the
waffle and set out the salient points in an uncluttered way; make use of
tables to set out facts in a logical manner’.
Building on this, in 2009:
(i) far too many candidates ran their answers continuously without so
much as a gap let alone a new page to start a question,
(ii) legibility plumbed new depths with a handful of papers veering on the
unreadable (its hard to reward good stuff if you can’t read it!) and (iii)
new for 2009 – were drawings based on the primitive art school which
either filled a page or resembled a postage stamp stuck in the corner.
Drawings are great if they add value to text and develop a point but
Certainly against a backdrop of consolidation, mergers and closures, become redundant (and a waste of examination time) if either simply
candidates can perhaps be forgiven for having their minds on other things repeat the other. Also, as someone who has no drawing skills, the use of
and finding preparation, revision and reading around the syllabus colour and text boxes to highlight points on or within a drawing makes a
something of a stretch. However, whilst sympathetic, the vast majority of (positive) difference.
candidates now opt to take a single module at a time and should focus Similarly, lists were great as long as there was sufficient ‘meat’ to
their efforts and spread the load over the months rather than cramming confirm understanding and positioning. Again time management and
exclusively on revision notes. allocation was a concern with many candidates. There is no need to
Turning to this year’s results, although there were no A grade passes, write down the question and the answer should be proportional to the
good papers achieving the B grade held up at 5.6% compared to 5.4% in marks that are allocated. Finally a couple of simple ones; insert the
2008, 6.3% in 2007 and 4% in 2006. As with 2008, 50% of the number of questions attempted in order on the front cover of the answer
candidates straddled the grades between a pass and fail although the book and respond to six questions however briefly (no passes were
proportion of D grades fell from last years 34.3% to 27.3% whereas achieved this year with five or less questions answered).
‘fails’ increased from 15.7 to 22.4%. Once again both the examiner and
moderator felt this major cohort set out to do the bare minimum to pass Questions and answers
this Module. The questions and answers were firmly based on the syllabus. Whilst
the revision notes provide a firm grounding it is not sufficient to learn
them parrot-fashion and then regurgitate them irrespective of context.
Table 1: Overall pass/fail rates and grades Understanding helps as does making appropriate connections across the
syllabus and, where appropriate, commenting from experience. Further
Passed 68 42.2% a little reading around the subject can make a huge difference and garner
Grade additional marks as well as the enthusiastic support of the examiner and
A 0 0% moderator. Scanning and dipping into the popular brewing press is
B 9 5.6% highly recommended particularly as both frequently contain readable
C 15 9.3% overviews that link well with the Diploma content. Similarly downloads
D 44 27.3% of useful articles can be sourced from the IBD website via ‘learning
materials’.
Failed 93 57.8%
Grade Question 1.
E 36 22.4% Explain how the nutritional requirements of yeast that support
F 41 25.5% growth and fermentation are met by wort. [20]
G 16 9.9%
Broadly the marking scheme focussed on five segments (oxygen,
inorganic ions, vitamins, nitrogen and sugars) each with four marks.
Analysis of questions that were answered and the corresponding pass rate Allocation of marks was around key points e.g. for oxygen – typical
was illuminating. Question 8 was the least popular being answered by levels, sterols, UFA and role. In addition an additional mark was
50% of the candidates with only 35% passing. Although Question 2 was allocated for insights above and beyond the norm such as the
the most popular (attempted by 88% of candidates) only 22% achieved a contribution of wort UFA or involvement of glycogen. So for inorganic
pass. ions, a mark for examples of anions, cations, and divalent ions and an
In all, 32 manuscripts were moderated by Tobin Eppard, who additional mark for example of role or function. Marks for vitamins
independently remarked them using the same marking scheme as the included roles, levels, examples and any additional insight. In the case of
examiner. The majority (26) were up to five marks shy of the pass mark nitrogen, a mark for role, uptake, transamination and, where appropriate
with the remainder at the D/C interface between D/C (2) and C/B (4). a bonus e.g. recognition of peptides. Sugars was fairly as in ‘what’,
The moderation process moved 13 candidates from an E to a pass. uptake, metabolism and importantly linkage to energy/ATP for cell

16 THE INSTITUTE OF BREWING & DISTILLING • EXAMINATION REPORT 2009

growth. As with last year many candidates answered the question they Question 5.
hoped for with lots on about HMP shunt, Krebs cycle which regrettably Describe the relative merits of descriptive and difference testing of
was just a waste of ink and time! beer flavour AND write brief notes on the origin and significance of
the following sensory notes.
Question 2. (a) phenolic/medicinal [2]
Describe in detail the contribution of maturation/cold storage to (b) diacetyl [2]
beer quality. [20] (c) metallic [2]
(d) cardboard/papery [2]
Marking was formulaic focussing on process (two for warm, cold and (e) hydrogen sulphide [2]
times and temperature), flavour (six for diacetyl pathway, timeline
management, process factors, innovations and gas washing of H2S), two Marking of ‘testing’ was divided into examples (two marks), explanation
marks (impact on oxygen and microbiology), seven marks on solids (6) and merits/disadvantages (2). For the sensory notes and two marks,
separation/haze removal (mechanism, process aids, other hazes and the candidate should offer a bit more than the basics with details of
finings) and three for additions (foam, colour, hop products and syrups). source(s), impact on flavour etc.
A lot of candidates limited their answers to what they used in their
breweries rather than the coverage of the syllabus.
Question 6.
Question 3. (a) Discuss how process factors can impact on beer colour. [10]
Outline the basic principles of fermenter design, operation and (b) Describe the available methods for the measurement of colour in
control. [10] wort and beer. [10]
Describe the advantages and disadvantages of the various options.
[10] The process factors piece (ten marks) was broken down into kilning, raw
materials, mashing/last running, wort boiling, additions and ageing with
The examiner took a view here as some candidates ignored the ‘various physical parameters – time, temperature and pH - overlaid on top.
options’ and homed in exclusively on cylindro conical vessels. As the Measurement was split with five marks for a decent explanation of
split remained at ten marks split across design (size, shape, mixing), Tristimulus and five for Lovibond, OD430 and their limitations.
operation (pitching, cropping, top pressure, CO2 collection) and control
(temperature, automation, monitoring) this was then diluted in terms of Question 7.
detail if a candidate described two or three systems. Pros and cons (10 Outline the design, operation and application of the following
marks) pretty much fell out of this with CCVs being the benchmark with filtration systems.
insights such as scale, filling time, footprint, CIP, cropping, cooling, (a) Powder [10]
losses, pitching, unitank/DPV etc. (b) Cross-flow [5]
(c) Sterile [5]
Question 4.
Select TWO of the following to answer. ‘Powder’ was split three ways – design (depth, basics/background of
Differentiation in the laboratory of ale and lager yeast [10] powders, charges), operation (precoat etc) and application (plate and
(a) Describe the applications, strengths and weaknesses of frame, candle and leaf/screen). Darcy’s law was rewarded where
bioluminescence in hygiene management [10] pertinent/explained in context. There was also a mark for the
(b) Outline the detection and significance of anaerobic and aerobic role/purpose of filtration. For crossflow and sterile filtration (five each)
microorganisms in the brewery [10] reasonable detail, understanding, roles and benefits were required.

For 4(a) marks were awarded for flocculation, fermentation Question 8.

performance, temperature (not fermentation but growth limits), giant Describe the systems and procedures to assure product hygiene/food
colony, X-α-gal, melibiose and genetic fingerprinting techniques (two safety across the brewery [20]
marks only irrespective of the frequent inordinate detail devoted to the
methods). An additional mark was awarded for any taxonomic gems This was poorly answered and possibly misread by many. The clues
particularly for the rare occasions when a candidate described lager were in the question as in ‘systems’, ‘procedures’ and ‘product
strains as S. pastorianus! One mark floated for an additional insight or hygiene/food safety’. So this wasn’t a question exclusively about CIP –
know-how. Bioluminescence (4b) was also straightforward with a mark anything but. Good answers recognised the importance of ‘systems’ in
apiece for the reaction, background (history, firefly), hygiene testing, the form of QA/QC, ISO, HACCP, RFT, GMP, and TQM. 10 marks on
real time, comparatively poor sensitivity, lack of selectivity, ease of use, offer – pretty much a mark each with HACCP up to 3 if the steps and
use in CIP/reclean and product testing (or not). examples were detailed. Two marks were given for comments on food
One mark floating. In the case of 4(c) again a logical split between safety (biological, physical and chemical). Eight marks were on offer for
detection and significance with five marks each. Detection the ‘what’ of assurance e.g. CIP, pasteurisation, sterile filtration, EBI,
encompassed sampling (plates, filtration, drips) and testing (media for hygienic design, environment/air hygiene, surfaces, housekeeping, pest
this and that, ± oxygen + analysis, e.g. Gram, catalase, microscopic control, raw material, supplier QA, testing, training, top-down
exam). Significance was essentially a romp through examples (not commitment etc.
exhaustive) of anaerobes, aerobes (including yeasts) what they are, what
they do. David Quain

DIPLOMA IN BREWING EXAMINATION 2009 on their performance on the packaging questions. I do not believe that the
paper in 2009 was any more difficult than previous years, but pass rates
Module 3 – Packaging & Process Technology on the process technology questions were particularly low. It is perhaps
time to assess whether the present policy of “compensation” continues in
General Comments: future years. This allows for the high marks in Section A (marks over and
The overall pass rate is very similar to 2008, but it was encouraging that above the pass mark) to be offset (compensate) for failure to make the
there were far fewer Grade G candidates and a greater percentage of pass mark in Section B, allowing candidates to pass the module with little
Grade A and B passes than the previous year. or no understanding of process technology. In future years a pass mark on
However, there are unfortunately still a number of candidates who are both Sections A and B may be required.
sitting the exam clearly with little or no preparation and this cannot be A candidate should try to please the Examiner, but failure to fill out the
helpful to a candidate’s morale. question numbers on the front of the first book, as instructed, is lazy and
There has also been an indication in 2009 that candidates are not sets the marking off on the wrong foot.
studying the Section B syllabus to the same extent, expecting to ‘wing-it’ I fail to understand why candidates waste valuable time in writing out

THE INSTITUTE OF BREWING & DISTILLING • EXAMINATION REPORT 2009 17

the question in full at the top of their answer. It gets no marks and it’s For in-line carbonation, the venturi, sinter or semi-permeable
time better spent on the answer. Similarly, any information not relevant membrane systems can be used.
to the question should not be included, however much the candidate Supersaturation was poorly understood, with much confusion with the
wishes to demonstrate their breath of knowledge. If it is not relevant, it equilibrium state of saturation or beer being ‘over specification’.
gets no marks and wastes time. Similarly answering a different question Supersaturation is a level of carbonation over and above equilibrium
to the one asked is also senseless! level (saturation) caused either by a drop in pressure in the system or a
And finally those treasury tags – the little metal and string ties rise in temperature. It is an unstable condition and CO2 will be lost from
intended for holding together two books if more than one is needed. If the beer until equilibrium is re-established. It is convenient for the beer
not needed, please don’t thread them round and round through the holes industry that this return to equilibrium is not immediate and can be
until they are so tight that the book won’t open properly. The Examiner beneficial for product presentation. In retail, CO2 supersaturation gives
has to unravel them. Leave it on the desk! good presentation with foam renewal, gas rise and tingle on the palate.
The evolution is helped by nucleation sites, either natural or by
The overall pass rates, and details of candidates’ performance on roughening the glass surface deliberately by etching. Uncontrolled
individual questions are shown in the tables below. release of the supersaturation can cause fobbing at the dispense tap or
overfoaming from the bottle or can on opening.
Table 1: Overall Pass/Fail Rates and Grades In the brewery, loss of head potential and haze formation from collapsed
foam, and cavitation at pump suction are problems associated with
Diploma in Brewing Module 3 - June 2009
supersaturation but controlled foaming at the bottle jetter is helpful in
Number of Candidates 134 controlling TIPO.
The calculation was well attempted and most candidates remembered
Passed 90 67% to use absolute pressure in Henry’s equation. The pressure at the BBT
Grade A 11 8% base works out as 398.7 kPa abs., which, if equilibrium was established,
B 20 15% could give a CO2 content of 5.8 v/v (11.6 g/l).
C 24 18% However, very few candidates gave any thought to the implications of
D 35 26% this result in the context of BBT operation. Residence time in BBT is
usually short, often a few hours or a few days maximum and the beer
Failed 44 33% supplied into BBT should be in specification, say for example at 2.5v/v
Grade E 24 18% (5.0 g/l). The top pressure of 1 bar g. is applied to keep this level of CO2
F 15 11% in solution at the beer surface – equilibrium CO2 content at 1 bar g. and
G 5 4% 2°C is 2.94 v/v (5.88 g/l). The beer at the base of the BBT will also be at
2.5v/v at the time of filling. Given time, the beer at the top surface might
rise to 2.94v/v but it is inconceivable that levels as high as 5.8 v/v would
Table 2: Performance by Question
ever be reached at the BBT base during normal BBT operation. So we
Diploma in Brewing Module 3 - June 2009 have a workable situation provided residence times are kept low. It
Question Answered by: Passed by: Passed % should also be noted that the height of this BBT was made large for this
1 83 52 63% question and it is much more usual to have shallower BBTs with an
2 52 32 62% aspect ratio height: diameter of say 2:1.
3 88 70 80%
4 64 48 78% Question 2
5 108 93 86% Write brief notes, in the context of packaging, on FOUR of the
6 103 79 77% following analytical methods [5 marks each}
7 54 18 30% • Alcohol content
8 112 44 39% • Carbon dioxide content
9 94 65 69% • Package contents
10 21 10 48% • Beer bitterness
• Predicted shelf life
• Total in-package oxygen
Question 1.
Describe one method to increase the carbon dioxide content of beer
This was one of the least popular questions. Of those who answered this
in, or after, the bright beer tank. [4]
question, there were three categories:
Define the condition of supersaturation of carbon dioxide in beer.
• Those who read the question, knew about the methods and answered
Explain how it can occur and what are its implications for beer
the question well.
quality in the brewery and in the retail outlet. [6]
• Those who read the question but knew little about the analytical
Calculate the maximum carbon dioxide content in g l-1 that could be
methods, scoring just a few marks.
reached at the bottom of a bright beer tank if the depth of beer is 20
• Those who didn’t read the question and wrote a lot about the topics, but
metres, its temperature is 2°C, its density is 1.006 x 103kg m-3 and a
nothing on the analytical methods. This group were awarded zero
top pressure of 1 bar gauge (100 kPa gauge) is applied to the tank.[8]
marks.
Comment on the implications of this result in the normal operation
So it is most important that candidates read the question carefully and
of a bright beer tank? [2]
understand what is being asked.
Data:- The analytical methods are well documented in EBC, IOB and ASBC
Henry’s constant for CO2 at 2°C = 84.1 x 103kPa mole fraction-1 methods and elsewhere, so will not be repeated here, but better answers
Relative molecular weight of CO2 = 44 made reference to calibration, accuracy of the methods such as r(95) and
Relative molecular weight of beer assumed = 18 ease of use, in addition to a good description of the methods.
Gravitational constant = 9.81 m s-2 All too often, trade names were used such as Alcolyser. It is not
Atmospheric Pressure = 101.35 kPa acceptable just to say that a sample is injected into a “black box” and the
result read off the screen. Candidates should know the principles on
Of the methods for increasing the CO2 content of beer, top pressure on which the machines work to provide an analysis and the limitations.
the BBT is the most ineffective, yet it was the choice of many candidates. The question asked for four out of six, so candidates answering all six
It is very slow and could create concentration gradients within the tank wasted time for no additional marks – the first four answers only being
and a non-homogeneous batch. awarded.
The use of a carbonating “stone” or sinter in the tank base is better but
requires a top pressure on the tank to prevent overfoaming and gas loss. Question 3
Many candidates selected the venturi but there was poor understanding in List the main raw materials, and the typical percentage of each
a number of answers about how it worked and why it was effective in material, for the manufacture of glass bottles for beer. [4]
dissolving CO2 readily. Describe in detail, and with diagrams, the manufacturing process for

18 THE INSTITUTE OF BREWING & DISTILLING • EXAMINATION REPORT 2009

glass beer bottles from batched raw materials to the formed bottle. 4.5% ABV, has an implicit range legally defined as ± 0.5% ABV. It is not
[12] uncommon for breweries to run with two specifications – an inner tight
Outline the type and purpose of treatments applied to the bottles specification as target and an outer, “slacker” specification for absolute
after the forming process. [4] beer release. In this case, a target spec of ± 0.2 % ABV with an outer
limit of ± 0.5% ABV would fulfil the requirement.
The standard of answer for this question on glass bottle manufacture was “Accuracy” and “Precision” of measurements was well answered,
very high with 80% of the 88 attempts getting a pass mark. Sketches usually by the use of archery target diagrams. This was a major
were mostly well drawn of the furnace, gob former and moulding improvement from a few years previous when this same part-question
machines. These are not easy sketches, particularly the mould sequence, was answered abysmally.
so it was encouraging to see that candidates must have practised The mean for the data worked out as 498.3 ml, which meant that the
producing these sketches before the exam. batch was non-conforming to average contents rules for the following
Most candidates could also quote the constituents of glass with reasons::
approximate percentages. • The mean was less than nominal. The mean must be greater or equal to
The first mould of the bottle forming sequence was often drawn upside nominal contents, i.e. 500 ml, on a representative sample.
down and candidates should note that the parison is flipped from upside- • 4 out of 30 samples were more than 1 x TNE below nominal, i.e 485
down to right-way-up in moving from first to second mould. ml. No more than 2.5% of packages can be less than I x TNE below
The correct word for the cut-off piece of molten glass is a “gob”, but a nominal.
number of answers used the word “glob”, so it must be wrong in • No package can be less than 2 x TNE below nominal. i.e 470ml. There
someone’s notes or lectures? was one package in this sample at 465 ml.
And finally, I question the benefit of drawing a fully annotated
diagram of a bottle for this question as attempted by quite a few students. Question 5
It is time consuming and added little to the answer. For EITHER a small pack (bottle or can) line OR for a large pack
(cask or keg) line, describe in detail the precautions to be taken from
Question 4 bright beer tank to final package to minimise:-
If the repeatability, r(95), and reproducibility, R(95), for the
measurement of the alcohol content of beer are 0.08 and 0.18 %ABV • Oxygen pick-up [5]
respectively, which of the following is the most appropriate • Beer dilution [5]
specification for a nominal 4.5%ABV beer being brewed at one • Loss of foam potential [5]
brewery and packaged at a second brewery? Explain the reasons for • Microbiological contamination [5]
choosing the specification selected. [8]
• 4.5 ± 0.05%ABV This question was asking for the “precautions to be taken”, so it did not
• 4.5 ± 0.1 % ABV require scene-setting in describing the background; for example we don’t
• 4.5 ± 0.2 % ABV need to know why oxygen is bad for beer, just the precautions to
• 4.5 ± 0.5 % ABV minimise its pick-up.
Also the question specifically stated “from BBT to final package”. So
Explain the difference between the accuracy and the precision of a any details about steps taken in the brewhouse, fermentation or
set of results of measurements made on packaged beer. [4] conditioning are not relevant to this question except to state that the beer
The following data was collected for a random sample of 30 filled needs to be received into BBT with low DO, good foam, in spec for ABV
packages, of 500 ml nominal contents. What is the mean of these and microbiologically sound.
results? [4]
Frequency Contents ml
1 465 Section B – Process Technology
1 470
2 475 Question 6
4 485 Sketch a Pressure-Enthalpy phase diagram for the water/steam
5 495 system. [2]
6 500 On the same diagram, use a constant pressure line to explain the
5 505 following terms :-
3 515 • dry saturated steam
2 525 • superheated steam
1 530 • enthalpy difference
• sensible heat
If the tolerable negative error for this package size is 15 ml, comment • latent heat of vaporisation
on whether the batch conforms to average contents legislation. [4] • dryness fraction [6]
List the advantages of steam for heating and sterilisation duties in a
Whilst some marks were given for stating the definitions of r(95) and brewery. [4]
R(95), the 8 marks for the first part of this question should have indicated Outline the desirable physical properties of insulation material used
that more than a guess at the best specification was needed. for the lagging of steam pipes. [2]
Virtually no one made reference to process capability in answering this A pipe of 300mm outside diameter (o.d.) carries steam at 140°C and
question. The process capability index Cp is (USL – LSL)/6s where USL is lagged with 25mm of insulation. The thermal conductivity of the
and LSL are the upper and lower specification limits respectively and s is insulation is 0.04 W m-1K-1. Neglecting the temperature drop across
the standard deviation, which is r(95)/2.83. Cp needs to be greater than the pipe wall, calculate the heat loss per linear metre of pipe if the
1.0, which means that the specification range should be greater than 6s. external surface temperature of the insulation is 30°C. [6]
If r(95) for the ABV method is 0.08 % ABV, then 6s is 0.17% ABV so a
specification of ± 0.1% would be acceptable but tight, with the process The pressure-enthalpy diagram was a straightforward text book
capability very close to the specification limits. A spec of ± 0.2% would answer and was well tackled by most candidates.
be more acceptable. For the advantages of steam for heating and sterilisation, the following
However, the beer is being moved between breweries, so R(95) needs points were expected:
to be considered. By the same calculation, the spec range needs to be • high latent heat
greater than 6s, which in these circumstances is 0.38% ABV. The previous • latent heat released at convenient pressures and temperatures eg for
spec of ± 0.2 %ABV is just workable but tight. Of concern is the large wort boiling
variance between r(95) and R(95) which suggests that there are inter- • the raw material is cheap! – water bur treated.
laboratory differences of equipment or method that need to be investigated • non-toxic, non-tainting (provided boiler feed chemicals are OK)
before a spec of ± 0.2 % ABV can be adopted with confidence. • high lethal rate on microorganisms
In the EU, a single specification for ABV on a package, for example • easily distributed and at various pressures

THE INSTITUTE OF BREWING & DISTILLING • EXAMINATION REPORT 2009 19

• recovery and reuse of raw material as condensate – heat saving For laminar flow with Re < 2000, Cf = 16/Re
• motive power eg steam turbine as well as heating.
For turbulent flow with Re > 4000, Cf is read from the Moody chart at the
Insulation of steam pipes (and for other above-ambient applications) known Re and on the line corresponding to the pipes relative roughness.
needs to be open pore structure to facilitate moisture escape e.g. glass or Pressure loss due to fittings etc. can be accounted for in two ways:-
mineral wool. Some candidates failed to mention that low conductivity • equivalent pie diameters
(U–value) was important! It also needs to be fire resistant, capable of • velocity heads
withstanding steam temperatures, available often as pre-formed sections
and protected from mechanical damage by metal or plastic cladding. For the first method, the friction caused by fittings, valves etc. can be
For this question, some candidates just listed the uses for steam, which expressed as an equivalent straight length of pipe. For example a tee-
was clearly not the question asked. piece might be equivalent to 60 pipe diameters. Therefore in a 100mm
In this calculation, and as in previous years, many candidates failed to pipe, the tee piece is equivalent to 60 × 0.1 = 6 metres of straight pipe.
differentiate between cross-sectional area (πr2 or πd2/4) and surface area, This length of pipe is added to the total pipe length in equation 1 above.
which is circumference x length (2πrL or πdL). If a pipe is losing heat, it For the second method, the friction can be expressed as so many velocity
is losing it from its surface area, not its cross-sectional area. But which heads, for example a tee-piece might be 1.8 velocity heads, where a
surface do we take – the surface inside the insulation or the outside area? velocity head is u2/2g. This head loss due to friction can then added into
They are not the same. The log mean area (or log mean diameter) should the Bernoulli equation when used in units of head.
be used and this works out as 1.02m2 per linear metre of pipe.
Putting this log mean area ALM into the equation Q = k/x × ALM × (T1 – Question 8
T2) gave an answer for heat loss of 179.5 Watts per linear metre. Explain the principles of the three mechanisms by which heat can be
transferred from one solid or fluid to another. [6]
Question 7
By considering the relationship between the overall heat transfer
Explain with the aid of a diagram how the laws of conservation of
coefficient and film heat transfer coefficients, explain how the fouling
mass and conservation of energy can be used to predict the flow
of a heat exchange surface is incorporated into the design
conditions at one point in a pipe system from knowledge of the
calculations of a heat exchanger. [6]
conditions at a second point in the same system. [6]
In calculating the pressure drop due to friction in pipes, explain with An ice bank cooler is used to chill a beer to 5°C from a storage
the use of a diagram, the relationship between friction factor and temperature of 20°C. The beer is dispensed at a flow rate of 0.04 kg s-1
Reynolds number for both laminar and turbulent flow regimes. [8] and cooled through a stainless steel coil within the stirred ice/water
Explain how the loss due to friction of bends, T-pieces, fittings and bath, at a constant temperature of 0°C. Calculate the length of
valves can be dealt with in calculating the total pressure loss in cooling coil required. [8]
piping systems. [6]
Data:
Not only was this question one of the least popular to answer, but, of Assume that the stainless steel coil is thin walled of 8mm o.d. and 1mm
those attempting this question, only 30% - 18 candidates – passed. For a wall thickness.
question dealing with the basic underlying principles of fluid flow, this is Specific heat of the beer = 4.2 kJ kg-1 K-1
a most unsatisfactory result – not least because moving liquids is a key Coolant side film heat transfer coefficient = 1000 W m-2K-1
unit operation in breweries. Beer side film heat transfer coefficient = 3000 W m-2K-1
Some candidates even attempted to answer this question by talking about Thermal conductivity of stainless steel = 25 W m-1K-1
heat energy, when the question clearly states “flow conditions”!
This was the most popular question and I would have expected good
answers explaining the three mechanisms of heat transfer – conduction,
convection and radiation – but that was not the case, being poorly and
inadequately answered by many candidates.
In calculating the overall heat transfer coefficient U, the materials and
the films are combined as resistances, that is as reciprocals.

1/U = x1/k1 + x2/k2 +……..+ 1/h1 + 1/h2.

Fouling adds further resistances to heat transfer and if R1 and R2 are the
inside and outside fouling resistances then:-

1/U = x1/k1 + x2/k2 +……..+ 1/h1 + 1/h2 + R1 + R2

Conservation of mass states that at points 1 and 2 in the system, the mass
flowrates are equal, G1 = G2 and u1ρ1A1 = u2ρ2A2. In practice, R1 and R2 cannot be predicted with any accuracy, although
For an incompressible fluid, ρ1 = ρ2 so u1A1 = u2A2 previous experience with similar heat exchangers on similar duties may
give a guide.
Conservation of energy (Bernoulli equation) states that the sum of Fouling can be minimised in HE design by ensuring highly turbulent
pressure energy, kinetic energy and potential energy in a fluid system is flow, keeping the temperature difference as low as possible, say by
constant. increasing the heat transfer area, and by using a material with a wettable
P + 0.5 ρ u2 + ρ g h = constant. surface that will minimise film boiling.
In the calculation, first calculate the heat lost by the beer using Q = m
So if we take two different points, 1 and 2 in the same fluid system: × cp × ∆T giving 2520 W.

P1 + 0.5 ρ1 u12 + ρ1 g h1 = P2 + 0.5 ρ2 u22 + ρ2 g h2 Then use Q = U × A X ∆TLMTD , where ∆TLMTD = 10.82°C and A = πdL,
to find L.
This ignores pressure losses due to friction, ∆Pf, and pressure gains due
to pumping input, ∆Pw Since the question states “a thin-walled pipe”, the effect of wall thickness
The second part of this question required a diagram of a Moody chart can be ignored and:
(log scale) showing the friction factor, Cf, plotted against Reynolds 1/U = x/k 1/h1 + 1/h2 = 0/001/25 + 1/1000 + 1/3000
Number, Re, and the relative roughness e, which is the absolute U = 728.3 W m-2 K-1 giving length of 12.7m.
roughness divided by the pipe diameter = e/d.
The pressure loss due to friction can be calculated from the equation: If wall thickness was included and a log mean diameter calculated as
∆Pf = 2 x Cf × L/d x ρ × u2 Equation 1 6.95 mm, U would work out as 675.7 W m-2 K-1 and length of 13.7m.

20 THE INSTITUTE OF BREWING & DISTILLING • EXAMINATION REPORT 2009

Question 9 Management Information System - MIS or MRPII level. [2]
Explain, with the use of one diagram for each, the differences in
design of centrifugal pumps and positive displacement pumps. This was by far the least popular question attempted by only 21
Outline their respective advantages and disadvantages for pumping candidates and with only ten passing. Considering that most of our
duties in the brewery. [6] breweries are run by automated systems, it was surprising that more
Explain, using a head-flowrate characteristic curve diagram, where candidates did not feel confident to attempt this question.
the points of maximum pressure, maximum flowrate, and maximum In the selection and siting of sensors, the following should be
efficiency will occur for a centrifugal pump. Show on the same considered:-
diagram the effect of reducing the impellor diameter on head and • The sensor needs to be appropriate for the intended use, for example
flowrate. [4] for control or just for a rough indication
List the type of pump which would be the ideal choice for each of the • Attention should be given to the accuracy, repeatability and reliability
following duties and explain briefly the reasons for these choices:- of the sensor, and of the whole system to which the sensor is connected.
1. Pumping mash from mash mixer to lauter tun. [2] • The range and span of the sensor should be suitable for the expected
2. Pumping yeast slurry from FV to storage. [2] process variations
3. Scavenging CIP fluids from a tank being cleaned. [2] • The sensor needs to retain its accuracy after CIP or high temperature
4. Dosing additives/processing aids into beer. [2] sterilisation – it must be capable of being over-ranged without damage.
5. Pumping feed water into a steam boiler at 600 kPa g [2] • The fitting of the sensor into the pipe or plant needs careful design to
avoid crevices and creating shadowing during CIP.
A textbook question, but it was surprising how few candidates were able • The sensor location must be accessible for calibration and
to draw a recognisable centrifugal or PD pump, let alone explain their maintenance, but protected from the risk of accidental damage.
principle of operation. • It must be positioned so that it is able to “sense” the required parameter.
Few of the sketches of centrifugal pumps showed the volute, some had For example it would be pointless to site a sensor in a dead leg where it
impellors touching the casing and only a very few candidates attempted a did not ‘see’ the process fluids.
plan and elevation to explain fully the differences in design. • In wet and dusty areas, the sensors, and their fitment, needs to be
The advantages and disadvantages however were quite well covered designed to the appropriate standard for safety (dust explosions) or
and so too was the sketch of the characteristic curve, with the requested water ingress such as IP 65 standard.
points shown.
For the ideal choice of pump for the given duties, often the reason for A Distributed Control System comprises a number of networked PCs,
choice was omitted (probably not known?) but also it was not sufficient PLCs and control devices and is an alternative approach to having one
just to say ‘centrifugal pump’ or ‘positive displacement pump’, since large single computer controlling all the plant. It has the advantage of
there are quite different capabilities of pumps within the same category. being less vulnerable to catastrophic failure, since the network can run
1. Mash transfer – an open impellor centrifugal pump to handle a large with “hot standbys” – PC/PLCs that are running in parallel with the main
volume flow and fast flow rate but with low shear to avoid degradation PC/PLCs and can take over control seamlessly in the event of failure of
of the mash particles, which could lead to separation problems. one component. There is also less hard wiring required since the network
2. Pumping yeast – hygiene is a key consideration as well as low shear, so handles the data transmission. At plant level, networks such as Hart,
there are several possibilities. An open impellor centrifugal pump with Profibus, Foundation Fieldbus or Devicenet can operate with Ethernet at
a hygienic shaft seal, possibly a steam seal, peristaltic pump, the PC/SCADA level. International standards for networks allow
diaphragm pump or single screw (mono) pump. connection of devices from different manufacturers onto the same system
3. CIP Scavenge – self priming is the issue since the tank will not always I/O Interface - all signals from the plant, INPUTS, (photocells,
provide a flooded suction to the pump. A self priming centrifugal pump proximity switches etc) and signals going out to the Plant, OUTPUTS (to
with closed impeller, or a liquid ring pump. There was quite a lot of operate valves, motors etc.) are routed through a gateway. This is usually
confusion with a number of candidates specifying a CIP supply pump panel mounted and provides the interface between the hard wiring
instead of a scavenge pump. These are quite different duties and would to/from the plant and the PC/PLC wiring.
be serviced by quite different pumps. PLC – a device for controlling a batch or continuous process using
4. Additive dosing – a positive displacement pump would meet this duty software based on ladder logic; a symbol language understood by
for a metered flow, possibly against a high back pressure and electricians. They are sometimes called step controllers since they were
cleanable. Diaphragm or peristaltic pump will do the duty. originally designed to take over the control from very basic step sequence
5. Boiler Feed water - this requires a high pressure pump delivering 6 bar machines such as card readers. They are rugged machines and can
g. Whilst positive displacement pumps could do this duty, the operate as stand-alone controllers, but will now most often be interfaced
multistage closed impellor centrifugal pump is ideal in terms of space, with higher-level systems, such as SCADA, MIS or MRPII.
constant flow and working OK against a closed valve. Without risk of SCADA – a PC based interface allowing easy information flow from
damage. PLCs and instructions to the PLCs. It usually provides the live plant
mimics that are used by the operators to initiate and control the process
Question 10 stages, as well as providing real time information on the plant status. It
Describe the factors to be considered when selecting and siting provides the data gathering from which information systems can work to
remote sensors in a brewery. [6] produce trends, reports etc.
Explain the concept of a Distributed Control System (DCS) and MIS – takes data from the SCADA level and analyses the data for
explain the advantages of such a system. [6] trends, plant performance etc and provides historical records. It will often
Describe the purpose and operation of each of the following levels in interface also with logistic, financial and planning systems to provide
computer control system architecture: - information visibility across the company.
Input/Output (I/O) interface. [2]
Programmable Logic Controller - PLC, [2]
Supervisory Control and Date Acquisition – SCADA [2] Brian Eaton

THE INSTITUTE OF BREWING & DISTILLING • EXAMINATION REPORT 2009 21

DIPLOMA IN DISTILLING EXAMINATION 2009 marginal passes and one fail mark for a serious lack of understanding of
barley structure. The accuracy and neatness of most of the sketches was
The 2009 Diploma examinations were based on a revised syllabus, but much appreciated. The main part of the answer concerned both the
for cereal spirits the changes were minor. However, a more enzymic activities and the resulting structural changes in the endosperm
comprehensive examination based on all three of cereal, grape and cell walls, protein matrix and starch granules, and the best answers gave
molasses spirits was also introduced at the same time. The 2009 very detailed accounts of the many different enzymes involved, and their
examinations were expected to be the first to include candidates from effects. Some candidates who had already answered question 4 craftily
brandy and rum distilling. Specific papers for these subjects were referred back to that account of starch degradation, but in comparison
required only for Module 1, but since no-one registered from these with mashing, starch degradation should be only a minor part of the
industries these papers were not used, and so are not discussed here. activity during germination and therefore not a major part of this answer.
However, some candidates chose to answer the brandy and rum versions However, few thought to mention pitting of starch granules during
of questions of module 2. malting. Even pitting across the endosperm indicates even malting,
Many of the 45 candidates sat only one module examination, but two active amylase activity, and rapid hydrolysis during mashing.
passed in all 3 modules this year. I congratulate all 13 candidates who
gained the Diploma in Distilling in 2009, 11 of them by passes over Question 3.
successive years. There were only five failures out of the 45, and that Discuss the operational requirements of malt mills in both grain and
statistic is better than first appears since two of these candidates also sat malt whisky distilleries, and the advantages and disadvantages of
other modules, which they passed. Commencing this year, the roller and hammer mills for these purposes. [20]
Examinations Office of the IBD will provide failed candidates with an
indication of how well or badly they scored in each of their answers. All answers benefit from good organisation of the material, and question
However, the explanations in this report of what constituted good or bad 3 provided an excellent example of that strategy: follow the instructions
answers must also be carefully considered in preparation for successful given in the question and a good mark is assured. “Operational
re-examination in the future. Fail marks were usually the result of requirements” effectively concerned the different malt grist analyses
insufficient knowledge, but you will see many times in the report that (which seldom included numerical values for grist fractions,
some were for answering a different question from that on the paper. It is unfortunately) for mash tun, lauter tun, mash filter, grain distilleries with
essential to read the question carefully to understand what is required. or without grains in the fermentation, and of course how to handle the
different texture of green malt. Although that information did not have to
Module 1 come first, it did comprise half of a good answer, and some candidates
This module attracted 22 candidates, and 21 passed: 10 at grade B, nine lost a few marks by concentrating too much on mill design. Comparison
at grade C and two at grade D, with 61.0% as the average of the 22 of roller and hammer mills was competently provided in most answers,
marks. In accordance with its new specification, the Module 1 and the best also included sketches. These were not essential in this
examination included a multiple-choice section covering raw materials instance, but neat and informative sketches are always appreciated in
and production of wort or grape must for cereal spirits, brandy and rum. support of a good answer. However, I was surprised how seldom the
As expected, since all candidates were from whisky distilling they scored removal of foreign material from the feed to the mill was mentioned. The
well in the 10 questions based on cereal wort. However, there was 21 answers gave (marginally) the highest average mark of the module 1
considerable variation in the accuracy of answers on grapes and examination, 13.2/20, although two candidates failed (again, marginally).
molasses. Some questions in each of these blocks of 10 questions
certainly required the relevant knowledge, but the correct answers for Question 4.
others should have been deduced from a reasonable knowledge of any With the aid of a sketch showing the basic structure of amylopectin,
version of distilling. No one achieved a 100% score, but several came give an account of the activities of malt alpha and beta amylases and
close and almost everyone scored comfortably above the pass mark in the discuss their importance to the mashing process in a malt whisky
new multiple-choice section of the examination. The questionnaire distillery. [20]
replaced two of the essay questions of previous years, so candidates had
to write on only four of the six titles offered. Answering question 4 with a straightforward account of the activities of
the two specified enzymes, the various simple saccharide end-products,
Question 1. and the significance of the branch points would have scored a reasonable
Discuss the value of the essential tests or measurements for mark. Better scores required, for example, mention of temperature
assessment of a sample of barley intended for malting, and give a optima, viscosity and relating the answer specifically to malt distillery
brief outline of each method mentioned. [20] procedures; but only three of the answers were of that quality. I have
commented in previous years on the poor understanding of biochemistry
By specifying the essential assessments of a malting barley, I had shown by some candidates; here we go again. For such a basic question
intended to indicate that candidates could limit their answer to only a on two important malt enzymes, the 19 candidates scored a disappointing
selected few important and rapid methods. However, some candidates average mark of only 11.2/20, brought down by four fail marks, three
with a different concept of "essential" gave very full lists of methods and exactly on the pass mark, and another five whose scores were not much
their laboratory procedures, this was reluctantly accepted as a valid better. Absence of the requested sketch of amylopectin structure
interpretation. The most important of the quality specifications are contributed to many of the poor marks,
variety and physical appearance. The assessor has to determine visually
the distinct physical attributes of an approved malting variety, that the Question 5.
sample is free of detritus, disease, and mechanical damage, and if the Discuss the differences between mashing with malt or with microbial
sample is accepted, that the bulk delivery matches the sample. Few enzymes in distilleries using unmalted cereal, both in the mashing
papers specifically covered these practical details, but all discussed to process itself and the composition of the final wort and wash. [20]
some extent at least, visual inspection, moisture content and some test of
germination or viability. Total nitrogen was usually included as well, Answers to this question also had to show an acceptable knowledge of
although since I had not specified a grain or malt distillery as the eventual biochemistry, and how it relates to distillery practice. Only five
user, a wide range of N content would have been acceptable to my candidates answered question 5: were they the only ones with
hypothetical maltster. Most of the 20 answers scored sufficiently high experience of neutral spirit production? Perhaps not: although the
marks to give an average of 13.1/20, and all but one person passed. different properties of bacterial and fungal enzymes in comparison with
barley malt were discussed, unfamiliarity with the practical use of
Question 2. microbial enzymes was obvious in some answers. So the results varied
Sketch the microscopic structure of barley endosperm. [5] from one excellent mark to two marginal failures. The amylolytic activity
Give an account of the changes which occur in the cell wall, protein of barley malt is very temperature-sensitive, and the high-maltose
and starch of the endosperm during germination. [15] product of malt enzymolysis is, essentially, fixed by the genetics of
barley. Mixtures of microbial enzymes can be prepared for any desired
With only one abstention, question 2 was even more popular, and product (glucose, maltose, etc) and operation at any desired temperature,
produced an average mark of only 12.1/20, brought down by several within reasonable limits. Often the product is a 100% glucose wort,

22 THE INSTITUTE OF BREWING & DISTILLING • EXAMINATION REPORT 2009

which gives a very efficient fermentation but a different flavour profile in three types of fermentation and therefore what would constitute a correct
fermented wash compared with the 40–50% maltose wort from answer, it was important to specify which had been chosen; this was
hydrolysis by malt. Although that is more relevant to module 2 of these explained in the instructions at the top of the paper. Although almost all
examinations, module 1 candidates should be aware of these flavour answers related to cereal worts, it is a pleasure to record that Module 2 of
implications. 2009 was the first Diploma in Distilling examination also to provide
answers on brandy and rum.
Question 6.
Give a brief account of the likely origin, the effect on product quality Question 1.
and the procedure for removal, of each of the following possible Give an account of the tests used to distinguish the genus
contaminants of a water supply. (Candidate's choice of one specified Saccharomyces from other fungi. [10]
harmful example of each): a bacterial contaminant. an inorganic How is S. cerevisiae distinguished from other Saccharomyces species?
anion, an inorganic cation, an organic compound. 4 × [5] [6]
Describe briefly one test by which a specific distillery strain of S.
This question was even less popular: only two candidates took up my cerevisiae can be recognised. [4]
offer to choose their own subjects for discussion in the context of water
quality, but both passed. It would be invidious to comment on the actual Only five candidates attempted question 1: the word attempted is very
answers of only two papers; instead, here is my own suggested answer. appropriate since most of the answers were disappointing and only one
Since the first part concerns bacterial contamination of the water scored a pass mark. The poor answers concentrated on DNA profiling,
supply, that would eliminate Legionella (only a problem in recirculating which does have some limited relevance, but the most effective tests for
water) as a choice. Escherichia coli would be the simplest to discuss: the three types of identification are traditional biochemical and
seldom dangerous itself, but indicating pollution by farm animals or microbiological techniques. Certainly there are no alternatives to
domestic sewage, rendering the water unsuitable for use. Or if there was microscopic appearance and fermentative activity to distinguish
no alternative, used only after sterilisation, most conveniently done by Saccharomyces from other fungi (i.e. both moulds and other yeasts), and
UV radiation. For inorganic ions, I would have chosen either HCO3, some discussion of the definitive properties was expected. Within the
associated with hardness of water, or SO4, creating sulphur problems, genus Saccharomyces, DNA can be used to distinguish species, but
and either Ca or Fe, both associated with haze, and also discoloration in testing for specific fermentative patterns is easier (and cheaper?)
the case of Fe. All of these ions are most conveniently removed by However, with only one test to be discussed in the final section, the
appropriate ion-exchange resins. There are numerous industrial organo- unique DNA fingerprint of a specific strain was an acceptable answer if
halogen compounds, which should not be discharged in the first place, properly explained, but various cultural methods were equally suitable,
which persist through sewage treatment to contaminate downstream and probably more practicable for the majority of distillery laboratories.
water supplies. That is an unlikely scenario for most Scotch whisky
distilleries, so agricultural pesticides in farm run-off would probably be a Question 2.
better example for Scottish candidates to discuss as organic pollutants. Outline the mechanisms used by distillery yeast and lactic acid
Activated carbon should be effective in removing both types. bacteria for recycling Nicotinamide Adenine Dinucleotide (NAD),
and explain the relevance of these mechanisms to the flavour
compounds (congeners) in the final beer, wash or wine. [20]
Module 2
Since different flavour requirements affect “relevance”, candidates were
The 73% pass-rate for the 15 candidates in this module was requested to specify which product, although of course biochemistry is
disappointing, but five passed at grade B, three at grade C and three in the identical in cereal, grape and molasses fermentations. This question also
upper half of grade D. In the 4 failures a common factor was the poor generated disappointing answers: although eight of the 10 attempts
answers to questions 1, 3 and 4, which were all concerned with basic achieved pass mark or above, the average of the marks was only 10.3/ 20.
microbiology. Yeast and fermentation are important parts of the module The principal mechanisms of NAD recovery are production of ethanol
2 syllabus. Also, most of the candidates who failed answered only five and lactic acid by Saccharomyces spp. and homofermentative lactic
questions. Perhaps they had not properly organised their 30 minutes per bacteria respectively, and these pathways required explanation.
answer, but it is also possible that they preferred to concentrate on five However, question 2 also required an account of the effect of NAD
that they hoped to answer well. I strongly advise candidates to attempt recycling on flavour production. There are numerous other pathways
all six questions of modules 2 and 3. However little you think you know which are less relevant to energy-yielding metabolism but very important
about the topic of your last desperate choice of a sixth question to in the context of production of flavour congeners. Higher alcohols and
answer, it is almost certain that you will gain more marks there, rather the precursors of diacetyl were two of the expected examples, and which
than by spending a little longer on the other answers. In fact, question 8, appeared in the better answers.
which scored by far the highest average mark over all three modules, was
the last question attempted by many of the candidates (and they had not Question 3.
been answering in numerical order!) Draw a diagram illustrating the progress of a fermentation for
In the paragraph dealing with question 5, I make the comment that brandy, rum or cereal spirit, showing the changes in pH and
several candidates seemed to be confused by cut points at alcohol concentration of alcohol, amino-nitrogen, yeast and fermentable
strengths which were very different from their own distillery's practice. I sugar. Sugar can be expressed either as actual amount or indirectly
regard that type of "what if . . . ?" question as legitimate for an as °Brix, °Plato or specific gravity. [8]
examination on the theory of distillation, to show an understanding of the Explain briefly how these parameters are affected by (a) higher and
process. However, I must emphasise that knowledge gained from (b) lower fermentation temperature [12]
practical experience is often an important part of a top-quality answer.
To include relevant personal opinion creates the good impression that the The widely variable standard of answers continued with question 3, and
candidate is thinking about the implications of the question. Just to repeated the 10.3/ 20 average. Although the majority of scripts showed
repeat the information in a text book will not score a high mark, although graphs of, or at least acceptably close to, the correct shape, the common
of course you are unlikely to fail. The examination should allow you to fault of lack of calibration of the axes lost marks. This was a more
prove your knowledge of the science and technology of distilling, but extreme example of different correct answers for brandy, rum and whisky
please remember to keep it relevant. Again I refer enthusiastically to fermentations, and it was essential to specify which was described. This
question 8, on sensory assessment, which gave a perfect example of this time, answers were assumed to refer to cereal wort unless stated
strategy with many excellent explanations of routine procedures. otherwise, and correctly mentioned the effect of lower temperature in
Although this module examination was prepared for candidates from slowing yeast growth, and up to about 33°, higher temperature increasing
all three of cereal, molasses and molasses spirits, only one version of the growth. However, only the best answers continued from there to discuss
examination paper was required. Some questions were equally the effect of temperature on production of flavour congeners. In both
applicable to all potable spirits. For the others, candidates could answer parts, these faults were so common that many marks were either below or
according to their choice of grape, molasses or cereal fermentations for just on the pass mark, and of the 13 candidates attempting this question,
spirit production. Because of the significant differences between the three failed.

THE INSTITUTE OF BREWING & DISTILLING • EXAMINATION REPORT 2009 23

Question 4. experience of Coffey still operation although of course any type of
What are "wild yeasts"? [5] continuous still for potable spirit would have been acceptable. All chose
Discuss the importance of these organisms to (a) the progress of to answer in the form of an instruction manual, with added information
fermentation for brandy, rum or whisky production and (b) the on the significance of successive stages of the procedure, not only to
quality of the final distilled spirit. [15] maintain spirit quality, but to prevent loss of alcohol in water, wash/beer
and hot and cold feints, also damage by pressure or vacuum. That
The significance of wild yeasts is also an important example of approach was ideal, and all scored good to excellent marks according to
differences between the three types of fermentation: desirable for brandy, the amount of explanation provided. However, it was certainly not my
acceptable for dark rum, but definitely undesirable for whisky. The intention that the question could only be answered from practical
layout of the question was intended to show candidates that an expanded experience alone. I had expected that a theoretical knowledge of still
definition of wild yeasts (5 marks) and discussion of their importance (15 operation would be sufficient to work out where and when water, steam,
marks) should be provided separately, but many confused the marking beer/wash and spirit in its various forms should be turned on or off in the
system by running both parts together. Biochemically, there are two process.
main types of wild yeasts and it was important to distinguish between
their effects. Question 7.
Aerobes are restricted to growth early in the fermentation but some are Describe the maturation changes which result from contact between
nevertheless capable of producing significant amounts of esters in that the spirit and the inner surface of the cask. [12]
time. Facultative anaerobes grow throughout the fermentation, affecting State one method for enhancing these reactions, and explain briefly
both flavour and spirit yield. Not only are their metabolic products why it is so effective. [8]
important, being different from distillery yeast, but the chemical
structure of wild yeast cells could also affect the flavour of the distillate. All candidates answered question 7, some giving very good accounts of
Few candidates mentioned those occasional wild yeasts which produce maturation in general which lost marks because they did not concentrate
zymocin "killer factor" against culture yeast: a possible hazard to on, or in one case mention at all, reactions at the spirit/wood interface.
"natural" mixed culture grape and molasses fermentations. So although there were some excellent marks, three candidates failed,
However, such contaminants are highly unlikely with pure culture and the average mark was 11.3/20. Since the inner surface of the cask
distilling yeast, so their omission from a whisky answer was must already have been heat-treated, high molecular weight structural
understandable. The 13 answers produced an unusual mixture of seven components of the oak would be degraded to smaller compounds which
excellent and six fail marks with a wide gap between, probably making could be extracted.
the average of 10.2/ 20.meaningless. The principal components are cellulose and hemicellulose which
provide sugars, and lignin, providing the various degradation products of
Question 5. the guaiacyl and syringyl series. Next in significance are tannins, and
With the aid of a diagram, explain the development of flavour various other minor components which could be mentioned for a more
compounds (congeners) of different volatility over the course of complete answer, also extraction of colour. So discussion of the effects
batch (pot) distillation. [10] of these components on the spirit formed an important part of the answer
Explain, and label the diagram accordingly, the effects of stopping to the first part.
the collection of spirit for maturation at 70%, 60% and 50% alcohol Also, if the original heat treatment had progressed to charring,
by volume. [10] absorption of various unwanted congeners by the resulting carbon layer
would have a significant beneficial effect. For the second part, scraping
All but one of the candidates answered question 5: all passed, some with and re-charring, with a brief account of the chemical effects of charring,
excellent marks and giving an average of 12.5/ 20. Although most graphs was the method I had in mind to enhance these reactions.
of distillation of congeners of different volatility clearly showed the However, explaining the value of occasionally rolling the casks or
sequence of their appearance in the distillate, the phrase "with the aid of a transferring them to the different micro-climate of another part of
diagram" meant that it was to illustrate, not replace, a description in warehouse were also accepted as valid answers.
words. So several candidates lost marks in the first half by omitting the
description. Question 8.
For part 2, "label the diagram accordingly" required showing on the Describe the procedures for one type of Difference Test and one type
graph the different concentrations in the distillate at the time of the 70%, of Descriptive Test for sensory assessment and quality control of
60% or 50% cut.point. The question was prepared on the (unstated) potable spirits. [12]
assumption of a foreshots/ heads to spirit cut in the high 70s, or perhaps Discuss briefly the relevance of these two types of test to each of the
80% abv, so some candidates, whose answers indicated they were following products: (a) gin, (b) vodka, (c) new-make pot-distilled
accustomed to starting spirit collection in the low 70s, were perplexed by spirit, (d) mature pot-distilled spiirit. 4 x [2]
the ridiculously early 70% cut point used as one example. That was not a
suggestion for actual production, I just wanted a prediction of what Sensory assessment generated another variation on not answering the
should happen with regard to flavour congeners. If you understand how actual question, but with less drastic effect on marks. Only one example
stills operate you can predict the effect of different conditions from your each of difference test and descriptive test was required for the 12 marks.
own distillery's parameters. To describe more was a waste of time, effort and ink. Question 8 was
Also, the 50% cut point was an extreme example of increasing the answered and comfortably passed by 11 candidates, generating the
content of low-volatile congeners, e.g. peat phenolics. In general, highest marks of the examination (average 15.7/20). Presumably this
answers showed a good understanding of the principle that the later the reflected frequent practical experience of the methods involved and
cut point, the richer is the distillate in low-volatile congeners. Additional assessment of the results, as I suggested in the introduction to this
comment on the implications of altered cut point on recycling of module report.
feints/tails was also welcome.
Incidentally, a 50% cut point does not necessarily make the spirit too
weak for maturation, as some claimed. The alcohol concentration in the Module 3
distillate is falling so quickly between 60% and 50% ABV that only a
relatively small volume of weak spirit is collected over that time. So the In comparison with the minor changes to Module 2, at least for cereal-
% ABV of the bulk spirit must be significantly higher than the average of based spirits, the changes to the Module 3 syllabus were substantial
the ABV values at start and end of collection. enough that the final two questions of this paper covered topics which
had not been specifically examined before. Of the 18 candidates, all
Question 6. passed: five at grade B, six at grade C and seven at grade D.
Describe one procedure for each of (a) starting up and (b) closing
down a continuous still, in such a way as to minimise the production Question 1.
of below-specification spirit. 2 x [10] With the aid of a sketch of the column, explain the principle of
hydro-selective distillation to purify the spirit for gin and vodka
Only four candidates answered question 6, clearly from practical production. Show on the sketch the points of entry and removal of

24 THE INSTITUTE OF BREWING & DISTILLING • EXAMINATION REPORT 2009

all process streams. Label each stream with its approximate Given that condensation of the spirit vapour as reflux contributes
temperature and alcohol content, and its source or destination in 90% of that lost energy, calculate the amounts of ethanol and water
other parts of the multi-column system. [20] at 90°C which are condensed per minute on 1m2 of still neck
surface. [8]
Operation of the hydro-selective purifier depends on the relative
volatility of the unwanted congeners at different ethanol/water Data:
concentrations. The one failure was the inevitable result of completely Ambient temperature of still house 20°C
omitting this aspect from a brief and rather uninformative answer. Convection heat transfer coefficient from
Otherwise, the eight answers to question 1 adequately explained the still surface 10 W m-2K-1
principle with the aid of a sketch illustrating the dilution of the alcohol Stefan-Boltzmann constant 5.67 x 10-8 W m-2K-4
stream by hot water and steam, and the removal of pure spirit, heads and Emissivity of still surface 0.5
feints. Latent heat of condensation of ethanol at 90°C 840 kJ kg-1
Despite a specific request, one candidate omitted to sketch the Latent heat of condensation of water at 90°C 2235 kJ kg-1
column and associated pipework, but the written explanation was of Vapour temperature 90°C corresponds to alcohol concentration 60% by
such a high standard that, for once, a good mark was still justified. weight.
Future candidates please note, however, that the loss of marks from
failing to provide a requested sketch could mean a fail mark for that The calculations should have provided inspiration to include heat loss
answer. from the still surface in the discussion of convection and radiation:
according to the first calculation, convection accounted for 71% of the
Question 2. heat loss at 90°C. Of course, convection within the still is also involved
Describe brieflly, with a simple sketch of each system, the operation in heating the charge.
of a Steam Thermo-compressor and Mechanical Vapour However, since the question referred to a distillery context, not
Recompression. Give one example for each, describing their specifically distillation, other examples were also welcome and
importance in energy management. [20] appeared in the best answers. In the second calculation, several were
wrong by factors of 60 or 1000 (which should give a clue about the
Since the question specified a sketch of each system I expected some nature of the mistake!) from the correct answers 23 kg min-1 of alcohol
indication of its relationship to associated equipment, as well as the and 15 kg min-1 of water.
sketch of the "compressor" itself. For the type of thermocompressor However, marks are awarded for correct stages of a clearly explained
described in all seven answers, associated with steam generation for a calculation even if the final answer is wrong. Question 4 was answered
continuous still, simply to indicate the input of hot spent wash and the by 16 candidates, of whom 13 passed, some with excellent marks; the
origin and destination of steam through the venturi was sufficient. Also, average mark was 11.9/20. Incidentally, I have no experimental data
some very commendable drawings were provided of MVR in drying that 90% of the heat lost from the still comes from condensation of
plant for pot ale or spent wash. Since for many of the candidates it was reflux; that was just a guess for the purposes of the calculation,
their final answer of the paper, I could not know whether describing only
one energy recovery system reflected lack of knowledge, or lack of time. Question 5.
But for whatever reason, there were only four answers complete enough With the aid of any necessary sketches and graphs, describe the
to pass. basic design features and pumping characteristics of (a) a
centrifugal pump, and (b) a diaphragm positive displacement
Question 3. pump. 2 x [7]
On the assumption that three of the factors for charging for effluent State one typical distillery application for each type of pump, and
treatment are within the control of the distillery, describe briefly explain briefly why it was chosen for that duty. [6]
one possible way to reduce the contribution of each factor to the
total cost. [10] With hindsight, the phrase "any necessary sketches or graphs" was an
Give a brief account of two methods for removal of copper from still unfortunate idea to allow candidates to decide how many visual aids
efflent. [10] were required to answer question 5. For most of the 16 answers it had
obviously been decided that the graphs of pump performance which I
In Britain, effluent charges are calculated by the Mogden formula and I expected were not necessary, and one of the two given a fail mark
understand that most countries have a similar system. Therefore I provided no sketches of pumps either. Competent explanations usually
expected the three factors to be discussed for the first half of question 3 compensated for the absence of graphs, but not always. Drawings of
would be daily volume, BOD and suspended solids content. I had pumps varied from excellent to adequate, and the question was well
intended the question to encourage discussion of recycling to reduce enough answered to give an average of 12.8/ 20.
these amounts, but how to reduce BOD and SS by on-site treatment
prior to discharge was the usual interpretation, and there were many Question 6.
good answers to that version. Discuss the possible uses of stainless steel as material of construction
The second half required a description of two methods for removal of of the principal items of process equipment and their components,
copper. It is highly unlikely that a distillery would use both together, but for production of potable spirits. [14]
brief descriptions, for 5 marks each, were required of two possibilities. Discuss the advantages and disadvantages of stainless steel for these
A simple reed bed was acceptable for one, although methods which purposes. [6]
allow for copper recovery were preferred, and electrolysis, ion exchange
or chemical precipitation appeared in the better answers. Another Although a brief introductory account of the composition of the range of
possibility, although not mentioned by anyone, was extraction by micro- stainless steels was useful in the context of their specific properties and
organisms. therefore value for particular purposes, the detailed analyses in some
Unfortunately two of the answers included little or nothing on copper, answers were unnecessary. The answer to the first part of question 6
so despite good answers to part 1, inevitably could not reach the pass should have concentrated on discussion of the process plant which could
mark for the complete question. Future candidates please note! Twelve usefully be constructed of stainless steel. Essentially, that was "almost
answers are sufficient to justify quoting an average mark, which was everything" expanded to justify 14 marks, with the advantages (e.g.
11.5/ 20. durability, hygiene) and disadvantages (mainly specific types of
corrosion, poor heat transfer and sulphur notes in distillation) discussed
Question 4. for the final 6 marks.
Define convection and radiation in the context of heat transfer and In 13 of the 17 answers, quality ranged from adequate to excellent, but
describe briefly their relevance to pot stills. [7] the average over all the marks was a disappointing 10.5/20, brought down
Ignoring the temperature gradient across the structural copper, by four candidates who concentrated so much on irrelevant analytical
calculate from the data at the end of the question the heat lost by data that they could not achieve a pass mark. Practising on previous
convection and radiation from 1m2 of still neck surface when the examination papers is commendable, but repeating these practice
temperature of the spirit vapour is 90°C. [5] answers for different questions is not.

THE INSTITUTE OF BREWING & DISTILLING • EXAMINATION REPORT 2009 25

Question 7. For British candidates, the perfect answer was a summary of the Health
Outline the manufacturing processes for glass or PET bottles for & Safety Executive booklets which presumably all had read on numerous
potable spirits. [12] occasions. No doubt other countries provide similar information. The
Discuss briefly the advantages and disadvantages of both materials question concerned four specific activities of distillation and subsequent
on the packaging line and in subsequent handling. [8] processes, so the dust hazards of grain handling were irrelevant, and one
candidate's detailed explanation to the exclusion of all else, inevitably
Fifteen candidates answered question 7, almost all describing glass failed. Alcohol was not specified in the question because it should have
manufacture, many in impressive detail with accompanying sketches. been obvious that it was the principal hazard in distilling, maturation,
Assessment of glass vs PET was also competently presented in all but packaging and bulk storage. There were some excellent assessments of
one of the answers; most used tabular presentation, and very effectively. hazards and safety precautions, but others were remarkably
In the exception awarded a fail mark, the candidate had obviously left too uninformative considering the candidates' personal involvement in the
little time to complete that part of her/his last question. However, this topic. To give just one example, I was surprised how seldom numerical
question generated the best average mark of module 3, 13.5/20. values were quoted for flash point, or the concentration of alcohol
creating an explosion risk. So the average of the 14 marks was only
Question 8. 11.6/20.
Summarise the fire and explosion hazards associated with distilling,
maturing, packaging and the storage of potable spirits, and describe
the necessary safety precautions. [20] Iain Campbell

DIPLOMA IN BEVERAGE PACKAGING EXAMINATION Module 1:

2009 Unit 1 – Packaging Theory and Materials

2009 has been the second year for this examination, and for the first time a) Assignment
had all three modules available for candidates. However, this year no For a high volume primary packaging material of your choice,
candidates applied for Module Three, therefore the following report outline the manufacturing process and its route through the supply
covers only the first two modules. chain to its point of use.
Nine candidates sat both Module One and Module Two – with the Demonstrate your understanding of the full specification of your
results from both modules having a pass rate of 89%, thereby giving an chosen primary packaging material by assessing critically its
overall pass rate of 89% across both papers. suitability and match to the process.
Each Unit of the Diploma in Beverage Packaging was assessed in With today’s emphasis on cost reduction investigate ways in which
three components, viz. assignment (35%), short answer questions (30%) the cost of this material can be reduced through changes to
and one long answer question (35%). The unit scores were then specification and procedures. Explain the implications that may arise
combined to give an overall mark and grade for the Module. As with the as a result of the changes which you propose. Estimate any potential
Diploma in Brewing, an overall pass in the Diploma is only awarded savings that can be made within your site.
when all three modules have been successfully completed. As this is
only the second year, we still have not had any candidate complete the This assignment was designed to motivate thinking in terms of material
overall Diploma qualification – although this will hopefully happen next suitability for the task, and ways in which costs can be reduced for a
year. chosen material. These are key elements with regard to packaging and
Whilst detailed commentary for each unit section is given in the report they need to be well understood by all that are involved in packaging
below there were some common themes which need to be brought to the management.
attention of candidates. With a couple of exceptions, submissions were disappointing in their
The overall standard of the assignments showed an improvement this lack of detail and understanding with regard to the savings that can be
year compared to last, possibly helped by the revised guidelines – made on the chosen material. For example, the bottle was a popular
although some areas continue to be regular issues. The key areas looked choice (75%) and one obvious way to reduce costs is light-weighting.
for were relevance to brief, quality of discussion, range of references That is clearly a good option but there will be implications which could
accessed and appropriate use of them, extent of analysis and evaluation, arise such as number required, design, shape, vacuity, fill level and
comment and originality. The length and depth of the assignment was a breakage. These were, in most cases, not mentioned.
challenge for some candidates – with some assignments being overly It is important that the question is read carefully. In two instances a
brief and other producing a reference tome for the examiner. The use of complete detailed description of the manufacturing process was given
references and acknowledgements at the end of the assignment is an area when only an outline was requested. For one of them this oversight
which generally most candidates could still do to improve upon. extended the assignment to 6500 words, when only 2500 words are asked
The short answer questions were a mix of ten multiple-choice and five for.
short answer questions which were designed to test the candidate’s The candidates need to remember that they are marked under the
breadth of knowledge of the overall syllabus. It was pleasing to see that headings of:
this was generally well attempted in most units, although calculation 1. Relevance to brief (20)
questions which required a candidate to apply their knowledge into a 2. Quality of discussion (20)
practical workplace situation left most candidates lacking. 3. Range of references accessed and appropriate use of references (10)
The long answer question section required the candidate to choose to 4. Conclusions and outputs form the report (10)
answer one question from two. These questions were set at a similar 5. Extent of analysis and evaluation (20)
level to those used in the Diploma in Brewing and are designed to test a 6. Comment and originality (20)
candidate’s in depth knowledge of a particular area of the syllabus.
These questions tended to show which candidates had only a superficial Jeremy Browne
knowledge of their chosen subject, whilst good candidates were able to
provide excellent answers – although the majority of candidates were
weak on their knowledge of the brewing and hygiene topics. (b) Short Answer Questions

Ruth Bromley The strongest candidate achieved 18 correct answers out of 20 with the
weakest achieving just 12.
The questions on which that candidates performed the poorest
involved glass bottle treatments and colouring agents, metal can seams,
modes for improving PET barrier properties and paper label
manufacturing.

26 THE INSTITUTE OF BREWING & DISTILLING • EXAMINATION REPORT 2009

 The multiple choice questions spanned the entire syllabus including in (b) Short Answer Questions
some instances requiring short computations. Candidates had most
difficulty with gas quality specifications and mixed results with the This section was based on 10 multiple-choice questions (10 marks) set at
computational questions. All candidates displayed good knowledge of General Certificate in Brewing (GCB) standard and short answer
CO2 liquification processes. All candidates could clearly articulate questions also worth 10 marks. For this section, candidates’ results
differences between primary and secondary packaging materials. ranged from 13 to 18 marks (out of a total of 20).
A few multiple-choice questions, somewhat surprisingly, caused several
candidates some problems to answer. For example, it would be expected
(c) Long Answer Questions that most candidates would know that the best conditions for encouraging
carbonation are low temperature and high pressure and that silica hydro-gel
Question 1 – Can/bottle manufacturing absorbs proteins. Finally, it was somewhat disappointing that so few
Selecting EITHER glass bottles OR metal cans, describe the candidates knew that the most likely result of a slow fermentation, from the
processes required for manufacturing and delivery of these options given, was a high pH value in the final beer.
containers to the brewery. [15] Apart from Q14, on factors influencing minimum and maximum
Write brief notes on the quality assurance steps which should be storage times in a bright beer tank prior to packaging, the short answer
observed throughout the manufacturing process. [5] questions were quite well handled. Most candidates described prolonged
cold storage, addition of finings or silica hydro-gel or centrifugation as
Six candidates chose this question and five passed. Three candidates means of reducing solids content of beer prior to filtration and also
chose to discuss can manufacturing while the other three discussed bottle correctly identified the safety hazards associated with CO2.
manufacturing. The examiner wanted to see a logical flow path for either However, not all candidates identified that levels of beer colour and
operation with key steps and their function described in moderate detail. bitterness can be adjusted on transfer to cold storage.
This task required candidates simply to follow the path of production
from raw materials to delivered, finished containers at the brewery. Better
answers included discussion of both online and offline quality checks. (c) Long Answer Questions

Question 2 – PET packaging Candidates had to select one question from a choice of two. Two
Present a SWOT (strength, weakness, opportunities, threats) candidates elected to answer Question 1, with 4 choosing Question 2. In
analysis of plastics as a material to replace glass or metal for beer the main, the answers to question 1 were satisfactory, but most answers to
packaging. [14] Question 2 were somewhat superficial and rather disappointing.
Discuss current factors that limit the expansion of plastics for small
pack beer packaging. [6] Question 1 – Beer Filtration
a) Describe the theoretical basis of powder filtration techniques for
Two candidates chose this question and both passed. An example of a the production of bright beer. [4]
SWOT analysis for PET packaging was presented in the learning b) Outline the designs of filtration systems available for powder
materials. While the examiner was not looking for a memorised filtration of beer and briefly compare their relative advantages and
regurgitation of this analysis, an understanding of the strengths and disadvantages. [8]
weaknesses of PET packaging, in general, would allow a candidate to c) Write brief notes on the principles, and application to beer
complete this type of analysis. The second part offered candidates the production, of:
opportunity to discuss why PET packaging has not expanded (i) membrane filtration and [4]
appreciably. Surprisingly, the main factor (cost) was not discussed by (ii) cross-flow filtration. [4[
either candidate as being the main factor limiting expansion.
For part (a), the examiner was expecting candidates to be able to describe
Tom Shellhammer the essential features of Darcy’s equation, explaining the relationships
between flow rate, permeability, viscosity, filter surface area, differential
pressure across the bed and filter bed thickness. A short explanation of
Module 1: operating procedures for pre-coating and the need to continually keep the
Unit 2 – Beer Appreciation surface of the bed open by addition of body feed powder was also
anticipated.
(a) Assignment In part (b), answers should have outlined the various designs of
From a flow diagram of the brewing process, identify the points filtration equipment available, including candle, horizontal and vertical
where oxygen can influence the quality of the final product. Explain leaf, and plate-and-frame filters, with a short description of plant layouts
why and how. (in-line chiller, pre- and post-filter buffer tanks, and trap filter), but also
For a single product gather enough information from each of the key brief comparison of the relative benefits of the different designs.
stages to identify the degree of variation and any trend in dissolved For part (c), the answers should have included descriptions of
oxygen levels in relation to the dissolved oxygen specification at that membrane filter systems and their uses, both in (i) “dead-end” formats
stage. (especially for use in sterile filtration applications) and (ii) as cross-flow
Recommend and justify any changes which could be made to filters. The application of novel beer filtration systems now based on
dissolved oxygen control and specification to improve the final cross-flow was clearly not understood, whereas there have been several
product. references to major company installations world-wide in recent years in
many publications.
Six assignments were submitted with two attracting good marks. It is
important to read the assignment questions carefully and make sure that Question 2 – Beer Quality
the submission fully answers these questions. There was a tendency to Write notes on TWO of the following topics.
only gather data from parts of the process rather than all key stages a) The influence of oxygen on beer flavour formation and stability
through to in package. Enough sets of data needed to be collected to during fermentation/maturation and throughout package shelf life.
identify both the degree of variation and trend at each stage. References [10]
need to be referenced both in the reference list plus in the text using the b) The principles of beer foam formation and factors influencing its
Harvard convention. If possible not only should all the assignment tasks stability. [10]
be tackled but also the spirit which is to identify possible areas in your c) The production procedures which may be employed to stabilize
process for performance improvement. beer against the formation of non-biological haze and the methods
available for predicting the potential for development of such hazes.
Eric Candy [10]
Options (a) and (c) were answered by the majority of the candidates, but in
nearly all cases the responses were rather poor, with some low marks
scored.

THE INSTITUTE OF BREWING & DISTILLING • EXAMINATION REPORT 2009 27

In section (a), all candidates were aware of the importance of dissolved The conclusion should give your clear recommendations as to what
oxygen control during beer processing and packaging in relation to form of beer stabilisation your company could adopt in the future
resistance to development of stale flavour characteristics during storage and why.
of packaged beer. Also, the need to ensure package integrity (crown
seals, can seams, keg spear seals) was discussed, some candidates noting This was a well discussed topic due to the interest in reducing energy
the value of oxygen scavenging crowns for bottles. Very few candidates consumption and improving beer flavour through achieving a fresher
commented on the necessity for oxygen barriers for PET bottles. taste. It is hoped that, in most instances, these studies will have provoked
Disappointingly, there was little commentary on the actual flavours good discussion in the individual candidate’s breweries.
associated with staling (such as papery, bready, cardboard characters and In the main these studies were well researched and some interesting
increased sweetness) and no information on the potential reactions conclusions were reached. The comparisons were in most cases between
involved. tunnel pasteurisation, plate pasteurisation and sterile filtration. One
Most answers discussed the benefit of low temperature storage of candidate also mentioned laser infrared radiation (LIR) treatment which
packages and identified some of the practical difficulties associated with is not yet commercially available.
widely varying ambient temperatures, especially the risk of freezing. Poorer studies were not challenging enough and were limited in their
No candidates actually provided any information on beer flavour scope and therefore analysis.
development during fermentation as a direct consequence of wort oxygen
levels, for instance influencing the production of esters and no candidates Jeremy Browne
mentioned flavour developments associated with bottle-conditioned
products nor noted that bitterness tends to be reduced on prolonged
storage, mainly due to oxidation of iso-α-acids. (b) Short Answer Questions
For section (b), the examiner was expecting well balanced answers
describing the formation of gas bubbles as a consequence of nucleation, Eight of the nine candidates passed this section of the exam. For the
with detailed discussion of stabilisation of bubbles leading to foam passing candidates, the strongest candidate attained 100% correct
formation, by hydrophobic proteins, with contributions from glyco- answers while the weakest only 50% correct.
proteins and iso-alpha acids. The influence of nitrogen generating The multiple choice questions examined candidates knowledge of the
smaller bubbles and hence enhancing foam stability is also relevant. A means by which beer is prepared for packaging. All candidates could
detailed discussion of foam positive and foam negative factors, derived identify factors which would affect filling volume and hence had an
from raw materials, exerting influences depending on brewing and understanding of handling carbonated liquids. Many candidates did not
packaging process operations was also expected, with comments of the seem familiar with the temperature dependency of pasteurisation and
impact of retail dispense procedures. thus could not estimate PU accumulation by examining a time-
Surprisingly, section (c) was only poorly answered. Most candidates temperature chart. Surprisingly, many candidates struggled to complete
were able to identify the most likely sources of haze material in beer, the diagram for a regenerative plate heat exchanger for flash
with the correct emphasis on the role of oxygen in oxidising polyphenols pasteurization. Candidates had difficulty articulating the difference
and interactions between polymerised polyphenols and polypeptides between nominal and absolute filter ratings. Most candidates could
leading to chill haze and permanent haze formation. articulate the purpose of a widget but very few correctly presented the
However, the ‘meat’ of the answer should have addressed production principle upon which the widget works.
procedures employed to stabilise beer against haze formation and no
candidates provided good responses. Only poor descriptions of the
relevance of cold storage of beer prior to filtration were given and very (c) Long Answer Questions
few answers included details describing the use of silica gels (either
hydrogels or xerogels) or tannic acid or papain to remove sensitive Question 1 – Gas control
proteins/polypeptides or PVPP to remove polyphenols, which are, of Discuss the potential impact on beer quality resulting from a lack of
course, the major factors to be involved in stabilising beer against haze control over the concentrations of both CO2 and O2 during
formation! packaging. [10]
Even worse knowledge (or, more precisely, lack of knowledge) was For a package format of your choice (large or small pack), list and
displayed with regard to methods available for predicting haze stability. then briefly describe the measures taken to control gas concentration
These can include classical “forcing” tests, of which there are several, but as beer moves from a bright beer tank to the point at which the
all involve one or more cycles of alternating exposure of beer packages to container is filled. [10]
elevated temperature (up to 60°C), followed by at least 24 hours at 0°C,
finally measuring the haze developed by assessing turbidity. Most Four candidates chose this question and all passed very well – averaging
companies have their own favoured procedure for these “Prolonged 84% of the marks.
Heating and Cooling Tests”. Other methods involve measuring the The first part asked the candidates to discuss the implications for
amount of “sensitive” protein present in beer (such as, by precipitation under- and over-carbonation as well as high dissolved oxygen levels and
with saturated ammonium sulphate solution), or measuring the answers were very complete in this area. The second part was also well
polyphenol concentration (by reaction with PVP). Also rapid chill tests answered with the best answers methodically working from the bright
(such as the Chapon test) are also useful, involving addition of alcohol beer tank all the way to filler discussing means of excluding oxygen or
and holding the treated beer at -8°C for 40–60 minutes and measuring the control carbon dioxide at each point.
turbidity.
Question 2 – Pasteurisation
David Taylor Define the term Pasteurisation Unit and discuss how it was developed
including the theoretical basis upon which it is founded. [8]
List typical pasteurisation specifications for various beverages that
may be packaged in a brewery. [4]
Module 1: Describe the basic principles of design, operation and control of a
Unit 3 – Beer Preparation, Micro Stabilisation for modern tunnel pasteuriser. [8]
Packaging including Small Pack Filling Operation

(a) Unit 3 Assignment Five candidates chose this question and four passed. Passing candidates
For this assignment you will look at the advantages and averaged 65% of the marks on this question.
disadvantages of switching from tunnel pasteurisation on small pack In the first section the examiner was looking for more than a historical
lines to another form of beer stabilization and make a case for the presentation of who studied pasteurisation. Rather, the examiner wanted
change. a clear definition a PU, explanation of the relationship between thermal
In the assignment the financial, operational (including filling death of an organism and its temperature sensitivity - a discussion of D
operations), safety and microbiological implications should all be and z values would have been very helpful to this discussion. A
explored. presentation of PU ranges for different products came straight from the

28 THE INSTITUTE OF BREWING & DISTILLING • EXAMINATION REPORT 2009

learning materials. For the last part, the examiner was seeking discussion Question 2 – CIP Systems
of a tunnel pasteuriser’s basic features (drawings helped), examples of Draw the diagram of the CIP circuit for a bright beer tank in use on
temperatures and time, PU verification and control, as well as water a packaging line. In the diagram identify all measuring devices and
treatments for chemical and biological control. their positions. [10]
Explain the choice of chemical(s) used in the above CIP circuit, the
Tom Shellhammer strength at which they should be used and their frequency of use. [6]
List any safety considerations that should be in place during the
above CIP in an operational production department. [4]
Module 1:
Unit 4 – Quality and Hygiene The diagram of the CIP circuit was generally very poorly completed by
the majority of the candidates who attempted this question. A good
(a) Assignment diagram included the details of all of the vessels, devices and
For a packaged product of your choice, describe the Quality interconnections required to complete the circuit, including labelling of
Management System in place that ensures that the product in trade, each item along with it’s descriptor, and sizes of tanks and pipe diameters
up to the best before date, is not only free from infection but also for the system.
both the flavour and appearance are free from the effects of For a bright beer system then the chemical selection was very poorly
infection. understood by most candidates, with many selecting very strange
Provide details of the checks that are currently in place for both combinations of chemical selection and strength – with the worst being
product and materials. 5% hot caustic. A good answer would have covered the type of soil
How could this system be improved towards achieving zero defects? expected in a packaging bright beer tank, the best chemical to address
(Please note as per the assignment guidance do not include direct this along with the type of cleaning mechanisms, frequencies and
copies of company procedures, statistics etc) durations required, along with any non-standard cleans which may be
required on a less frequent basis.
Eight assignments were submitted with two attracting good marks. It is The safety considerations were generally addressed in a more
important to ensure that the submission fully answers the assignment structured manner by the candidates and included PPE, gas, chemical and
questions. There was a tendency for submissions not to concentrate on risk awareness implications, hazard awareness of the chemicals being
specific checks on the chosen packaged product. A specific analysis of used, the purpose of the MSDS (Manufacturers Safety Data Sheet) for
how and when checks are carried out through the process was required. A any chemicals used as well as the area of use.
review of complaints and product over time post packaging needed to be
included. This would have enabled a critical review of how and when the Ruth Bromley
current checks are carried out. Again references need to be referenced
both in the reference list plus in the text using the Harvard convention.

Eric Candy

Module 2:
Unit 5 – Small Pack Handling Operations
(b) Short answer questions
(a) Assignment
For the ten multiple-choice questions, the number of candidates’ correct Carry out a study of a small pack line in a packaging plant of your
answers ranged from 2 to 7. The range was from 7 to 9 for the five short choice and identify the unit operations and personnel activities that
answer questions. take place during its operation.
The multiple choice questions demonstrated the candidates general Either:
lack of knowledge on the details associated with plant CIP and design, If your selected line is non-returnable look at a single secondary
with the only question completed well by all candidates linked to their packaging machine in detail. Demonstrate your understanding of the
knowledge of Legionella risks within the packaging process. operational procedures (including changeovers), maintenance
In general the short answer questions were very well handled, with schedules and annual maintenance. Go through the records and
candidates demonstrating a good knowledge of both CIP and health and establish the main reasons for downtime and see if the issues are
food safety aspects connected with the process. being properly addressed through methods of operation and
maintenance. Make a case for any improvements in order to reduce
(c) Long answer questions the downtime.
Or:
Candidates had to select one question from a choice of two. Question 1 If your selected line is returnable, the study must cover unpacking,
was answered by two of the candidates, with the remaining seven packing and crate/carton handling. Demonstrate your
choosing to answer question 2. Neither question was particularly well understanding of the operational procedures (including
answered, with only three candidates managing to score more than half changeovers), maintenance schedules and annual maintenance. Go
marks on either question in this section. through the records and establish the main reasons for downtime
and see if the issues are being properly addressed through methods
of operation and maintenance. Make a case for any improvements in
Question 1 – Production Hygiene Requirements order to reduce the downtime.
Compare and contrast the two main types of spray systems in use in
a brewery for vessel cleaning. Include within the answer the best This assignment was only reasonably well tackled. It was looking for an
types of application for each, the factors affecting the choice of spray understanding of a chosen packaging line and then to take a closer look at
system and the maintenance regimes required for each. [12] a machine for non-returnable bottling or the un-packaging/packaging
List the microbiological sampling schedule that should be in place to operation for returnable bottling.
monitor the effectiveness of the CIP for a keg production line. [8] There was one outstanding submission which would clearly have
benefited the candidate’s brewery, and that is ultimately what needs to be
The comparison of the two main vessel cleaning systems was generally achieved with these assignments. One other gave excellent observations.
not well covered by either candidate. A good answer would have covered The rest were rather ordinary. One submission read like a manual,
the operation of both static and rotating spray ball systems, their best another was muddled; others gave little or no analysis.
applications within the different areas of the brewery along with the For assignments such as these, it is important to dig deep into detail
different chemical and cycle regimes which can best be used with each and really find out what is going on. It is only when you understand the
style of application. In addition to this the comparison of the cost of each detail that you can really become an effective packaging manager.
application as well as their maintenance requirements should have been
included to allow an overall view to be portrayed. Jeremy Browne

THE INSTITUTE OF BREWING & DISTILLING • EXAMINATION REPORT 2009 29

(b) Short answer questions information. Better candidates also included a V-graph of the line
operation and used this to explain the rationale behind the sizing of the
For the ten multiple choice questions, the number of candidates’ correct different pieces of equipment, as well as their overall function when
answers generally ranged from 4 to 6, with only one candidate scoring 8. combined together as a line.
The general range was from 5 to 9 for the five short answer questions, The second section of the question was looking for candidates to build
with one candidate gaining full marks. on the detail provided in the first section to explain how the performances
In the multiple choice section the candidates did not generally were affected both on each machine and then how these losses in
demonstrate a good knowledge across all the different types of small performance are then multiplied together to determine the overall line
pack operations, with bottling knowledge being the weakest area – both performance.
returnable and non-returnable formats. Generally, most candidates only focused on the machine related
On the short answer questions the knowledge demonstrated was losses, with limited commentary given to beer and material loss impacts
generally better, although the lack of bottling knowledge again let some – both in terms of time, performance and not least cost impact.
candidates down on some fairly fundamental aspects of this format of The product integrity checks detailed were varied – perhaps depending
packaging. on how much time each candidate had left at this stage of the exam.
These should have covered off beer quality, packaging quality, legal and
regional requirements as well as visual checks on the pack prior to
(c) Long answer questions despatch.

Candidates had to select one question from a choice of two. Question 1 Ruth Bromley
was answered by three of the candidates, with the remaining six choosing
to answer question 2. Question 2 was generally answered better by those
candidates who selected it. Module 2 : Unit 6a – Large Container Packaging
Operations for Kegs
Question 1 – Returnable Bottling
Describe, with the aid of a diagram, the operation of a returnable (a) Assignment
bottle washer. Ensure each section is clearly labelled. [10] Select a system (e.g. pallet, locator board, cradles, etc) of your choice
What precautions must be taken to maximise the safety of personnel for unitising kegs and justify the selection of this system within a
during the operation? [4] supply chain.
List the key routine maintenance tasks and their frequency. [6] Describe how kegs are de-unitised and unitised on a packaging line
of your choice. Discuss the alternative methods available and justify
The diagram of the returnable bottle washer was generally very poorly the selection of the chosen method. Recommend and justify any
approached by the three candidates. A clear diagram explaining the changes which could be made.
different stages of the process would have helped the candidate, as the By monitoring performance, calculate the availability of kegs for
process description would have flowed through as the candidate would both the de-unitising and unitising operations. Identify the reasons
have the ability to walk the examiner through the process. Each stage of for any loss of availability. What recommendations would you make
the washer has its own task and contributes a different quality aspect to for potential improvements?
the bottle cleaning process and this should have been clearly detailed by Draw up a maintenance schedule for this equipment identifying the
the candidates. In addition to the process description the candidates frequency of each maintenance task.
should also have included the chemical types, strengths, temperatures
and timings at each stage should also have been included in a good Five assignments were submitted with two attracting good marks. Again
answer. it is important to ensure that the submission fully answers the assignment
The safety precautions which should be in place for the personnel questions. Quantification of availability of de-unitising and unitising
were not generally well answered, which is a large concern as this is a operations would have helped for more detailed analysis and evaluation.
direct impact on the welfare of the employees. The answer should have More detailed analysis and evaluation enables more detailed and specific
addressed training opportunities for staff; chemical, plant and material conclusions and outputs. References need to be referenced in text in
awareness; operational hazards and how the correct use of PPE could addition to reference list at end. Harvard referencing style must be used.
address or minimise these. Some assignments made good use of graphs and pictures with a good
The key maintenance tasks should have covered off both shift based discussion and critical conclusions.
operating maintenance and observation tasks, as well as the operational
and legal maintenance requirements which are required over weekly, Eric Candy
monthly, six monthly and annual periods of time. There was a very
limited recognition of the power that observation of the operational line
could add to the preventative maintenance regime. Generally the (b) Short answer questions
answers submitted only looked at weekly engineering based tasks, and
were very restrictive in their views. Only one of the candidates also For the ten multiple choice questions, the number of candidates’ correct
recognised that the chemical analysis of the different stages of the bottle answers ranged from 3 to 7. The range was from 2 to 7 for the five short
washer was also a critical part of the plant – as this could both damage answer questions.
the infrastructure of the equipment, whilst in parallel putting the quality On the multiple choice questions, the candidates demonstrated a
of the bottle cleaning at risk if done incorrectly. reasonable theoretical knowledge of the operation of a keg line, but
showed large gaps in their application of this knowledge to the actual
Question 2 – Canning operation of the line – not knowing basic size change or steam sterilisation
Draw a flow diagram of all of the key items of plant and equipment principles.
required on a canning line, including all relevant machine speeds. The short answer questions were generally poorly answered, with the
State any assumptions made in terms of can size and market format. exception of candidate’s knowledge of the rationale for external washing.
[9] It is disappointing that candidate’s knowledge regarding how the kegs are
Explain the key areas of loss in performance (beer, material or plant dispensed was virtually non-existent – with only one candidate scoring
efficiency) that would be expected at each stage in the process, any marks on this question.
including typical performance figures within the answer. [7]
List any checks that are made in the packaging process to verify the (c) Long answer questions
product integrity before it is despatched to market. [4]
Candidates had to select one question from a choice of two. Question 1
Most candidates demonstrated their knowledge of the key items of plant was answered by four of the candidates, with the remaining three
in the canning line and generally got them in the correct order. However choosing to answer question 2. Both questions were generally well
the information provided regarding machine speeds and operational answered, although one candidate obviously found this section
capability did not always relate to the can sizing and market format challenging.

30 THE INSTITUTE OF BREWING & DISTILLING • EXAMINATION REPORT 2009

Question 1 – Kegging Production (b) Short answer questions
Choosing either a linear or rotary filler describe, with the aid of a
diagram, the cleaning and filling process for a 50 litre stainless steel For the ten multiple-choice questions, both candidates’ had six correct
keg. Include all times, temperatures and details of any chemicals answers. The range was from 6 to 8 for the five short-answer questions.
required. [14] The multiple-choice questions demonstrated a mix of knowledge
Describe the checks (automatic or manual) which should be carried between both candidates, although both appeared weak on specific
out on the whole keg packaging line to ensure that the finished details regarding rousing, conditioning and finings.
product complies with all local legislation and regulations. [6] In general, the short answer questions were again well answered
between the two candidates, with no clear weaknesses identified for both
The description of the keg cleaning and filling process was attempted by parties.
all candidates, but with some only providing very restricted diagrams. A
good answer would have shown a diagrammatic interpretation of the keg (c) Long answer questions
at each stage with an accompanying description of what was happening
at the stage. By using the diagram at each stage this should have Candidates had to select one question from a choice of two. Question 1
provided a prompt to the candidates to help with the description. The was answered by one of the candidates, with the other candidate
chemical, time and temperature data provided for each stage of the choosing to answer question 2. Both questions were well answered.
process was variable – with a good answer covering the information at
each stage, as well as the risks of using the incorrect data. Question 1 – Cask Washing & Filling
Describe the key actions which must be taken on a cask filling line to
Question 2 – Kegging Hygiene & Despatch ensure that hygiene standards are maintained. [12]
Explain the tasks and checks that should be undertaken to ensure Compare and contrast multi-station and single station cask washers.
that there is no microbiological contamination of the beer on a [8]
kegging line. Include the frequency of any checks and details of any
corrective actions required if a breach of sterility occurs. [10] This question was exceptionally well answered and demonstrated the
Describe the different systems available for the palletization or candidate’s clear technical and operational knowledge of the process.
transfer of filled kegs into the primary distribution system. Explain The description of the key actions to maintain hygiene standards was
the advantages and disadvantages of each system. [10] excellent, and covered CIP regimes, cask washing processes, beer quality
housekeeping and maintenance. The detail covered in each of these
This first part of this question was looking for candidates to demonstrate sections gave a clear overview of the wide variety of approaches and
their knowledge of the hygiene standards required to provide the correct requirements to maintain hygiene levels to support the correct levels of
quality environment for keg production. A good answer should have cask quality.
covered routine CIP regimes as well as the actions taken if the line has The comparison provided between the multi and single station
been stopped for a period of time, in parallel with the chemicals used for washers was clearly demonstrated in a tabular format with clear,
these processes. Presence of the operational actions of the plant descriptive explanations following on afterwards. This allowed the wide
operators was also expected in the answer, including monitoring of the review of a number of areas from labour and safety through to revenue
pasteurizer and also any plant leak checks that were carried out on the costs and capital investment, footprint and operational implications.
plant.
The second section of this question was looking for candidates to Question 2 – Cask Filling and Dispense
explain the different palletisation methods – including flat pallets, locator Describe the process from start of cask filling to fitting of the shive
boards, belly pallets loose kegs and cages. A good answer should have explaining each step of the process. Include in the description the
covered the benefits, risks and financials of each style of palletisation process by which the cask fill levels are checked and how these can be
both at the production site, as well as the impact as the pallets move optimised. [12]
through each stage of the supply chain. List the number of movements that a cask goes through after being
fined up to the point of dispense and explain the effect that these
Ruth Bromley movements can have on the final product quality. [8]

The description provided of the filling process was well described and
the supporting drawing helped with the explanation provided. A clear
Module 2: description of a manual filling process was provided in note form and
Unit 6b – Large Container Packaging Operations for would have benefited from a slightly broader description at each stage of
Casks the process. The additional information provided in the answer also
provided a brief overview of the automated process which could have
(a) Assignment been expanded upon.
Select a system of your choice for filling casks and describe its The detail provided on the movements of the cask from the point of
operation. fining through to dispense was weak and would have benefited from a
Identify any issues that can arise from the operation of this better knowledge of the supply chain routes. However the description of
equipment and how they may be controlled. This should include the the quality impact of the movements on the beer was clear and also
control of cask contents and minimisation of beer losses. Using the linked into the levels of trade returns as well as the long term future of the
issues identified, quantify how your chosen filling system is brand.
performing. Recommend and justify how the performance could be
improved. Ruth Bromley
Critically review the maintenance schedule for this equipment.
Recommend and justify any changes which could be made.
Module 2:
Two assignments were submitted. Again it is important to ensure that the Unit 7 – Packaging Line Design and Performance
submission fully answers the assignment questions. Quantification of with Capacity Planning
system performance needed to include quantification of cask contents
levels and variability plus quantification of beer losses and their (a) Assignment
variability. References need to be referenced in text in addition to This assignment is designed to show that the candidate understands
reference list at end. the key elements in achieving the right environment for an efficient
and waste free operation.
Eric Candy The task is to redesign an existing packaging line of your choice to
adopt current best practice.
For the assignment give a plan as to how you will approach this
project both from the design (including layout, manning and

THE INSTITUTE OF BREWING & DISTILLING • EXAMINATION REPORT 2009 31

materials storage and ingress) and logistics view points so as to The key production planning criteria listed in the first part of the question
ensure a smooth and successful outcome. should have started by defining the line layout before moving on to address
Your discussion on logistics should include the supply and storage of the proposed beer type, pack size and formats, number of SKUs to run on
materials and also the effect of storage and supply of finished the line and the implications of related changeovers, product seasonality
product on the design of the line. factors, line efficiency, plant hygiene and maintenance strategies as well as
taking into consideration the skill levels of the production teams. A good
This assignment encouraged radical thinking in terms of what would be answer on this would have also detailed the proposed planning production
the best approach to achieving best practice in an existing packaging schedule – be it weekly, fortnightly or monthly as well as the type of
operation. No budget restrictions were given. logistics planning system i.e. push or pull.
There was one outstanding assignment which went for a lean The section on packaging materials was generally poorly answered and
manufacturing approach with the use of the most up to date technology should have covered off line complexity and materials quality, as well as
and systems to achieve this. The others were variable. The better ones linking different formats to the number of changeovers. The choice of
gave a sensible appraisal of existing conditions and good proposals on returnable over non-returnable packs has a large impact on the line
how the operation can be improved. The poorer submissions gave a performance as well as the initial cost of the materials.
passionate list of all the items that were wrong but did not give a The final section expected candidates to explain the key operational
management type approach on how all the issues were going to be factors which can affect the design and therefore output from a bottling
solved. line. These should have included line layout, bright beer capacity,
returnable or non-returnable formats, materials delivery and collection,
It is important that candidates carry out the work with the view that it manning skills and levels coupled with required shift patterns, hygiene
could be used by their senior management in helping them to make standards, maintenance programmes as well as addressing health, safety
decisions for the future. If the quality of the report does not lend itself to and environmental factors. Whilst some candidates gave a good response
this sort of scrutiny, it is likely to be a poor assignment. to this question, very few addressed all aspects.

Jeremy Browne Ruth Bromley

(b) Short answer questions

For the ten multiple choice questions, the number of candidates’ correct
answers ranged from 6 to 9, with one candidate scoring full marks. The Module 2 Unit 8 : WCM, Maintenance, Safety,
range was from 2 to 9 for the five short answer questions, demonstrating Utilities and Environment
the differences in knowledge shown by the candidates.
The multiple choice questions demonstrated a good overall knowledge (a) Assignment
of the planning and line design process, although some weaknesses were Compare and contrast the design and operation of your company
demonstrated when testing candidate’s knowledge regarding Health and Safety Management System with an internationally
Management Information Systems and Value Stream Mapping tools. recognised System (such as the United Kingdom Health and Safety
In general the short answer questions that required descriptive answers Executive publication HSG 65 “Successful Health and Safety
were well answered, but the calculations were very poorly completed by Management”).
the majority of the candidates – demonstrating a lack of knowledge of the Select and justify areas of your company Health and Safety
application of the knowledge in the actual production environment. Management System which you would describe as the best aspects of
this system.
(c) Long answer questions What changes would you recommend to make your company system
‘world class’?
Candidates had to select one question from a choice of two. Question 1 was
answered by five of the candidates, with the remaining four choosing to Health and Safety is clearly and pleasingly an area of considerable
answer question 2. Both questions were reasonably well answered, competence for the candidates. All produced highly satisfactory
although the average score on the questions was only just above half marks. submissions with four very good reports.
As an alternative to HSG 65, candidates variously compared their
Question 1 – Value Chain Analysis company systems to the International Safety Rating System (ISRS),
Explain why a company would carry out a value chain and stream AS/NZS 4801:2001or AS/NZS 4804:2000. The majority of submissions
analysis of its business. [6] were well organised with direct comparisons between the structure of
List the seven areas of waste which should be addressed when their company’s system with a recognised standard. Not all candidates
targeting improvement in the value chain analysis of the business used references effectively and attention must be drawn once again to the
and provide a brief description of each. [14] guidance notes. Discussion and the drawing of conclusions was generally
good but for some could have been improved with wider investigation.
The explanation of the why a company would carry out a value chain and Within the reality of an operational environment most candidates
stream analysis should have covered the key principles behind these tools recognised the importance of hazards and risk management. A number
as well as their application to the workplace, leading to how the tools can also explained the concept of “total loss” which, of course, includes any
then deliver the value through to the business. This was an area generally loss due to an accident or near miss. Disappointingly, a number of the
ignored by most of the candidates and those who did answer this section reports lacked an index or contents section which would have
did not cover this with a good level of detail. immediately indicated to the examiner how the candidate was
The second section of the question was looking for a candidate to approaching the subject.
provide details of the seven areas of waste and how they are related to the It is apparent that many candidates, occasionally a little arrogantly
production environment. This should have been well covered by the perhaps, imply that their companies are already performing at a “world
candidates, but was generally weak, with most candidates generally not class” level. No candidate had actually investigated examples of
listing all seven areas, and the descriptions of each would have benefited performance in industries outside brewing (apart from occasionally
from an understanding of the process. quoting some overall manufacturing accident statistics). It is generally
recognised that the very best practice is demonstrated in a number of
Question 2 – Packaging Line Design international chemical and pharmaceutical companies, some of which
List the key production planning criteria which should be considered operate for years without a reportable or lost time accident. For them
when designing a new bottling line together with a brief description health and safety is demonstrably embedded at both a cultural and
of each. [6] behavioural level from the top to bottom of the organisation with true
Describe how the choice of packaging materials can affect the design empowerment being practiced.
of a new bottling line. [4]
Explain the main operational factors which must be taken into
account when designing the layout for a new bottling line. [10] Eric Candy and Robin Cooper

32 THE INSTITUTE OF BREWING & DISTILLING • EXAMINATION REPORT 2009

(b) Short Answer Questions depth of investigation that will probably be required):
Obtain basic facts
For the ten multiple choice questions, the number of candidates’ correct • names of injured, witnesses, people early on scene
answers ranged from 4 to 9. The range was from 0 to 4 for the five short • condition of any equipment
answer questions. • any chemicals / substances in use or present
The multiple choice questions on sustainable development, energy • layout of area
management, the Deeming cycle and preventative maintenance were • place, time, conditions
generally answered correctly. The majority of the remaining multiple • extent of injury / damage / disruption
choice questions showed some weakness with no pattern to the answers. • use of camera / sketches / measurements of undisturbed scene
Disappointingly and surprisingly, less than half the candidates knew the
correct long term exposure limit for CO2. Establish circumstances
Apart from a definition of risk (Q11), the short answer questions were • what was being done at the time and what happened?
not well handled. Only two candidates provided correct answers to Q12 • immediate causes
on characteristics of effluent following the caustic clean of a bright beer • events leading up to the incident
tank (a rise in pH and a rise in COD). Less than half knew that an • any evidence linking case of ill health to work
anaerobic effluent plant has lower energy consumption and lower • competence (extent of training before event, experience in job)
biosolids than an aerobic plant (Q13) and just two candidates answered • had a risk assessment been carried out and documented
correctly that the compression process within the refrigeration cycle is of • what was the established method; was it adequate; was it followed?
constant entropy (Q14). Finally, one sole candidate knew that for a • behaviour and actions of individuals
process perfectly centred about the mean performance, the defect rate • supervisor’s role: did the supervisor request the task to be done or did
represented by six sigma is two per billion (Q15). those involved in the accident act on their own initiative?
• what was the worst that could have happened?
(c) Long Answer Question • has it happened before?
• could it happen again?
Question 1 – Utilities and Utility Consumption
For a packaging line of your choice list, in addition to electricity, the Identify preventative measures
utilities which are used. Against each utility, including electricity, show • review the risk assessment of the activity
the unit of measurement by which consumption is monitored. [5] • what precautions should have been in force?
Outline how each of the listed utilities is supplied and detail the • what training should those involved have received?
quality requirements for each. [7] • what precautions were actually taken and what training was actually
It has been suggested that the electricity consumption for your chosen given?
packaging line could be significantly reduced. Rank the uses of
electricity in terms of consumption and prepare a plan of action for Was the first response to the accident adequate?
an investigation. [8] • was prompt and appropriate action taken? (e.g. making safe any
continuing risk; electrical isolation; suitable fire fighting; effective first
Just one candidate attempted this question and produced a moderate aid; correct spillage procedures).
answer.
The utilities used on the packaging line were listed satisfactorily but the Identify underlying causes e.g.
units for measurement of consumption were not entirely correct. However • management or supervision failure
the importance of using specific consumption (e.g. per hectolitre of • lack of competence
production) for monitoring and improving performance was recognised. • inadequate training
Short descriptions of the supply of the utilities could have beneficially • shortcomings in original design of equipment
included some quantitative data on, for example, electricity voltage, steam • absence of maintenance system
pressure, compressed air pressure as well as other key quality requirements.
Some options for water treatment could have also been listed. Determine action needed to prevent a recurrence e.g.
The ranking of electricity users on the packaging line was generally • improve physical safeguards
satisfactory thereby correctly suggesting, although not stated, a Pareto • introduce better test and maintenance arrangements
approach to the investigation into excessive use. The importance of • improve work methods
monitoring consumption of, in particular, the higher users was recognised as • provide and use personal protective equipment
well as the need to assemble a competent team, including key line • change supervision and training arrangements
personnel, to carry out the investigation. The need to establish initially • review similar dangers elsewhere in packaging operations
whether items of plant are operating to their original design specification • review procedures involving external contractors
was not included in the one answer (there may have been changes including, • improve inspection systems
for example, conveyors not running freely, misalignment, lack of lubrication
etc). Thereafter, improvements progressing from good management to plant In determining the course of action the Health and Safety Policy must be
modification and finally plant replacement would be the usual progressive considered – Is it adequate? Is it being ignored? What needs to be changed
approach. Investigating best practice is also vital in making step-wise to make the policy effective at preventing accidents and maintaining
reductions in electricity consumption. health and safety at work?
The action plan arising from the investigation should include The differing national and local reporting requirements for serious and
timescales, responsibilities and dates for reviewing progress. less serious accidents were well explained as was the importance of
carrying out the investigation procedure as soon as possible after the
Question 2 – Health and Safety incident.
Describe how an accident resulting in an injury to an operator should In the case of an injury to a contractor employed by an equipment
be investigated and reported. Your answer must make clear how the supplier, the investigation should be no less rigorous. Essential additions
investigation is structured together with important timings. [16] include:
What changes to the investigation are required if the accident • the requirement to involve officials from the contractor’s company
resulted in an injury to a contractor employed by an equipment from the outset
supplier? [4] • checks on the suppliers training
• checks on the individual’s competence (training and experience)
Eight of the nine candidates answered this question. All answers were • was a risk assessment carried out and a safe method of working agreed?
satisfactory or better with several very good answers and one outstanding, • was the brewery’s or packaging line’s induction training programme
near model, answer. Clearly the requirements of an accident investigation followed and signed off as having been received?
are basically well understood demonstrating a good level of competence • was there a contractor’s safe working code to be followed?
in this important field. The check list for the accident investigation should
include (remembering that the more serious the incident, the greater the Robin Cooper

THE INSTITUTE OF BREWING & DISTILLING • EXAMINATION REPORT 2009 33

GENERAL CERTIFICATE IN BREWING AND May 2009 Report
PACKAGING EXAMINATION
The Spring examinations for the General Certificates in Brewing and
November 2008 Report Packaging (GCB, GCP) was held on 11 May 2009 at 50 centres in 17
countries.
The Autumn series of examinations for the General Certificates in This was the eighth of the new multiple-choice examinations with
Brewing and Packaging (GCB, GCP) was held on 14 November 2008 at specialist options for brewing and packaging variations, i.e. C&F, Cask,
50 centres in 21 countries. Keg, RB (Returnable Bottles), NRB (Non Returnable Bottles) and Can.
This was the seventh of the new multiple-choice examinations with For the first time, the examination was taken ‘on-line’ at six centres
specialist options for brewing and packaging variations, i.e. C&F, Cask, across the world, three of them being outside the UK and Ireland.
Keg, RB (Returnable Bottles), NRB (Non Returnable Bottles) and Can. There were 243 entries, with an overall pass rate of 47%, not as good
There were 219 entries, with an overall pass rate of 57%, not quite as as the 57% achieved at the previous November examination.
good as the 63% achieved at the previous May examination. The pass rate achieved by candidates sitting the examination ‘on line’
The break-down between GCB and GCP results is shown below: was almost identical to that achieved on the paper-based examination.
The break-down between GCB and GCP results is shown below
Exam Option Distinction Credit Pass Fail Total
Exam Option Distinction Credit Pass Fail Total
GCP Can (Packaging) 0 3 6 3 12
Keg (Packaging) 0 3 6 6 15 GCP Can (Packaging) 1 1 0 7 9
NRB (Packaging) 0 4 9 7 20 Keg (Packaging) 0 0 9 11 20
RB (Packaging) 3 8 14 10 35 NRB (Packaging) 0 2 11 13 26
GCB C&F (Brewing) 0 0 8 11 19 RB (Packaging) 0 2 1 15 18
Cask (Brewing) 3 15 43 57 118 GCB C&F (Brewing) 4 13 57 175 149
Cask (Brewing) 0 1 14 6 21

Diagram
. 1 below is a graphical distribution of pass grade by option.
Diagram 1 below is a graphical distribution of pass grade by option

Comments
Comments
Overall the pass rate for GCB was 50%, with three distinctions (90%)
Overall the pass rate for GCB was 52%, with four distinctions (90%) and
and 15 credits (80%): this was a significant drop in standards since the
13 credits (80%): this represented a slight rise in standards since the
May examination, notably in the ‘cask beer’ paper, with a pass rate of
November examination, due entirely to the ‘cask beer’ paper, with a pass
only 42%.
rate of 71%. There was no change in the pass rate (50%) for the ‘C&F’
For GCP, however, the figure was, at 68%, much improved, with three
paper.
distinctions (all in RB) and 18 credits being awarded.
For GCP, however, the figure had, at 37%, declined significantly from
Topics answered poorly included:
the 68% achieved in the November ’08 examination, with only one
for GCB, CIP, process gases, environmental issues.
distinction (can) and five credits being awarded.
for GCP, quality, environmental issues.
It was of some concern to note that questions asked in the ‘elective’
As ever, weaker candidates, especially those taking the brewing
sections, especially within the packaging papers, were among the most
papers, were well-versed in the subject-matter of their working areas, but
poorly answered.
tended to be unsure of ‘peripheral’ issues.
There was a depressing similarity in the most probable causes of this
It was disappointing to see that questions in the latest syllabus revision
generally poor performance, insomuch that many candidates appeared to
area, the environment, were so poorly answered.
have been ill-prepared for the examination, which given the breadth
rather than depth of the syllabus required considerable application by the
Colin McCrorie
candidates and support in the form of study time and a mentoring facility
from their companies.
There was a pattern of results within certain organisations that
strongly supported this view.

Colin McCrorie

34 THE INSTITUTE OF BREWING & DISTILLING • EXAMINATION REPORT 2009

General Certificate in Distilling problems for some candidates.
Multiple choice questions are designed to give a range of degree of
Examiner's Report 2009: difficulty and this is achieved by altering the level of plausibility of the
“distracters” within the questions. Perhaps for some of less prepared
In November 2008, only 11 candidates sat this second multiple-choice candidates some of these distracters were too plausible. Another factor
Certificate examination; eight passed (73%), which is virtually the same may be that candidates did not read the questions carefully enough to
pass rate as the first MCQ (Multiple Choice Questions) paper in May appreciate exactly what was being asked and this point has been
2008, but is improved on the pass rate of 63% of previous years using the expressed by the examiners for other MCQ papers, such as GCB and
old format exam. There were, however, no Distinction or Credit grades GCP.
obtained. The low number of candidates was probably due to this being Essentially, it can not be stressed enough that candidates must read
the first time that the GCD exam has been held twice a year and most each question very carefully, plus any associated graph, sketch or table,
entrants may have been candidates who were unsuccessful in the May to understand what is required. Of course there has never been any
exam. intention to mislead candidates, but for some questions the response to a
However, a record number of entrants sat the GCD in May 2009, all less than thorough reading might not be correct and the degree of
studying the “Cereal” option. Of the 156 candidates who sat this paper, difficulty of questions will expose the level of candidates’ preparation.
96 passed (62%), with one Distinction grade and five Credit grades. This Finally, the examiners are hopefully that there will candidates in the
is the highest number of recorded candidates achieving the GCD in one future who will wish to elect the ‘Molasses’ and ‘Grape’ options for this
year. qualification.
The rather disappointing number of unsuccessful entrants may
indicate that the changed style of examination to MCQ is still causing David Taylor

Successful Candidates

The successful candidates from the 2009 Diploma and Master Brewer Examinations,
who meet all IBD criteria, are listed as follows:

MASTER BREWER EXAMINATIONS Du Toit, Malcolm A ++ Africa

Module 1 passes Engelbrecht, Vanitha ++ Africa
Chan, Ching Fook Asia Pacific Gilleland, Emma-Jane Midland
Giblin, Ciaran Southern Hall, Martin International
Hadley, Tully Ceman Patrick Asia Pacific Kenyon, Andrew P ++ Great Northern
Hammond, Peter Clark Southern McLean, Kevin Ian Maurice International
Kelly, Robert Patrick Irish Nisbet, Robert Patrick ++ Southern
Kelly, Richard International O’Connor, Fearghal Patrick Irish
Kentish-Barnes, Edward Southern Parkinson, Philip James Midland
Kwarciak, Dominika Great Northern Siaw, Yon Miaw Asia Pacific
Ogu, Solomon Sila Africa
Parsons, Patrick Roy International Module 4 passes
Robertson, Rachel Yvonne Asia Pacific Audet, Travis International
Yeoh, Bun Hooi Asia Pacific Bajner, Robert Erno ++ Africa
Britt, Alison ++ Southern
Module 2 passes Brown, Tracy ++ Great Northern
Audet, Travis International Coulson, Adam Nathaniel Asia Pacific
Broadbent, Jonathan Paul Midland Engelbrecht, Vanitha ++ Africa
Chan, Ching Fook Asia Pacific Herholdt, Tanith ++ Africa
Coulson, Adam Nathaniel Asia Pacific Kabila, John Ilunga Africa
Hammond, Peter Clark Southern Kelly, Richard International
Kelly, Robert Patrick Irish Mahesh, Rajamanickam Asia Pacific
Kentish-Barnes, Edward Southern McLean, Kevin Ian Maurice International
Kilcullen, Stephen Irish Morley, Shane Kelvin Asia Pacific
Kirkton, William James Midland Ngubane-Ngwenya, Blessing ++ Africa
Leslie, Michael Patrick International Wright, Brad ++ International
Oates, Neil Anthony International
Pitso, Gabriel Africa Module 5 passes
Stewart, Neil Sedaka International Bajner, Robert Erno ++ Africa
Yeoh, Bun Hooi Asia Pacific Bell, Irene ++ Asia Pacific
Britt, Alison ++ Southern
Module 3 passes Brown, Tracy ++ Great Northern
Bajner, Robert Erno ++ Africa Engelbrecht, Vanitha ++ Africa
Bell, Irene ++ Asia Pacific Gilleland, Emma-Jane Midland
Broadbent, Jonathan Paul Midland Harrington, Criona Threase Irish

THE INSTITUTE OF BREWING & DISTILLING • EXAMINATION REPORT 2009 35

Herholdt, Tanith ++ Africa Govender, Previn Nadason Africa
Kenmogne, Maurice Africa Graham, Damian International
Kilcullen, Stephen ++ Irish Graham, Aiji International
Ngubane-Ngwenya, Blessing ++ Africa Grant, Tameika Rachelle International
Nisbet, Robert Patrick ++ Southern Grootendorst, Carl Eric Oliver International
Wright, Brad ++ International Gunn, David Dale International
Henney, Mathew Southern
++ has passed all modules of the Master Brewer by accumulation Hewitt, Michael International
Hioe, Margaretta Asia Pacific
Hodgkins, Rupert Howard Southern
DIPLOMA IN BREWING
Hollering, Paulien International
Module 1 passes Hooper, Andy International
Ambepitiya, Thushara International Horacio, Priscila De Souza International
Adebola, Rukayat Yetunde ++ Africa Hudson, Tamara International
Aistrope, Melissa Anne Asia Pacific Hulama, David ++ International
Akhigbe, Akhabue Africa Hunter, Andrew Wallace Great Northern
Antonio, Manuel Florindo Africa Inchley, Matthew James Asia Pacific
Badger, Dan ++ International Jones, Andrew Edward Asia Pacific
Bah, Damien Nchia Africa Juergen, Christopher ++ International
Barron, Nicholas ++ International Kandelova, Martina Southern
Berg, Eric International Kerr, Jenny International
Bledsoe, Anthony International Kerruish, Daniel William ++ Great Northern
Brown, Damian ++ International Kidd, Ross Irish
Burke, Eimear Irish Kraglund, Hans-ole Rovsing International
Burrows, Chad William Asia Pacific Lamberti, Kelvin Robert ++ Africa
Byrne, Dermot Irish Laverty, Tyler ++ International
Caine, Susannah Southern Leather, Paola Southern
Carrazzone, Louis International Ludwig, Karl ++ Africa
Casey, John Thomas ++ Irish Marriott, Louise Southern
Cashell, Niamh Eileen Irish Martin, Carmen Estelle Africa
Chan Mei Sim, Gisselle Asia Pacific Martin, Remy International
Chansa, Timothy Africa Mazurina, Elena International
Clarijs, Paul International McCarthy, John Southern
Clarke, Matthew Great Northern McEvoy, Thomas Irish
Cocker, Corey International McLeod, Gayann Camille McKnight International
Conway, Neil Oliver Irish Middleton, Anna Violet Irish
Crenshaw, William ++ International Minihane, Shane ++ Irish
Dada, Ayodeji Peter Africa Mishra, Suresh Chandra Asia Pacific
Dale, James Andrew Asia Pacific Mofokeng, Themba Ernest Africa
Dalton, David International Monahan, Christopher Michael Asia Pacific
Daniels, David Paul Africa Moreels, Johannes Gerardus International
Daniels, Tanya Maria Asia Pacific Mua Tem, Peter Africa
Daun, Gilberto ++ International Murphy, Matthew International
Delaney, Deirdre Irish Ndifon, Leo Tabe Africa
Delaney, Stephen Irish Nelson, Erica International
Dirks, Rebecca Africa Ngatia, Catherine Wairimu Africa
Doniach, Samuel ++ International Ngoumela Fokou, Georgine Africa
Du Preez, Chad Marcelle Africa Nteso, Lerato Gideon Africa
Egan, Lawrence Irish Ogilvie, David International
Enjem, Stefan International O’Neil, Jeffrey International
Flocco, Timothy International Pedder, James Southern
Fowler, Emma Jane Irish Prior, Claire Marie Irish
Franzini, Bianca Paraluppi ++ International Reilly, John Irish
Freedberg, Amichi International Reilly, Christopher International
Freeman, Julia Louise Asia Pacific Richard, Jason International
Gadsden, John James International Richmond, Michael ++ International
Gallis, Zafeirios International Roep, Barbara Christine Antoinette ++ International
Gibbs, Lincoln Asia Pacific Romao, Zacarias Francisco Africa
Goodall, Adam Anthony Midland Rotherham, Andrew Great Northern
Gorham, Kristopher International Rutland, Luke Asia Pacific

36 THE INSTITUTE OF BREWING & DISTILLING • EXAMINATION REPORT 2009

Ryan, Martin Irish Cooney, Carl ++ Irish
Salter, Genevieve Corinne Midland Coup, Thomas Matthew ++ Asia Pacific
Samara, Walid Africa Crawford, Lindsay Matthew Asia Pacific
Schuurman, Harry Dirk Africa Crenshaw, William ++ International
Searle, Bradley David Asia Pacific Daun, Gilberto ++ International
Sharpe, Sheldon International De Jager, Louis Richard ++ Africa
Sheils-Ryan, Paula Irish Dirks, Rebecca Africa
Shore, Brett Michael Asia Pacific Doniach, Samuel ++ International
Sidubi, Fezile ++ Africa Franzini, Bianca Paraluppi ++ International
Smith, Marc Great Northern Gupta, Vishnu ++ Asia Pacific
Smith, Michael International Harper, Eric A ++ International
Sonar, Sanjay Chintaman Asia Pacific Hioe, Margaretta Asia Pacific
Spencer, Thomas Midland Hodgkins, Rupert Howard Southern
Stonier, Michael John Asia Pacific Howley, Joann Irish
Stull, Thomas International Hulama, David ++ International
Swanepoel, Pieter Southern Juergen, Christopher ++ International
Takurukura, Gordon Great Northern Kaporina, Elena++ International
Thiyagarajan, V Asia Pacific Kerruish, Daniel William Michael ++ Great Northern
Thomson, Nathan Edward Asia Pacific Lamberti, Kelvin Robert ++ Africa
Tingay, Jennifer Alison Southern Lanthois, Ben Kevin Asia Pacific
Tummers, Rob Mathieu Johan International Laverty, Tyler ++ International
Twomey, William Richard Southern Lienhart, Sylvie International
Uwajeh, Chinedu Francis Africa May, Chloe Southern
Van den Berg, Thomas Hendrik International Merrington, Peter Anthony Asia Pacific
Van der Werf, Hilbert International Mishra, Suresh Chandra Asia Pacific
Van Dieren, Teunis ++ International Morgan, Haydon Peter ++ Asia Pacific
Vespa, Geremi International Morgan-Jones, Andrew Asia Pacific
Victor, Gyme Kim International Ngoma Mapenda, Esther Africa
Walker, Daniel Christopher Asia Pacific Nine Rey, Maria Victoria Great Northern
Ward, Jonathan Christopher Midland O’ Riordian, Colman Irish
Watson, James International Richmond, Michael ++ International
Way, Holly M International Rodriques, Nicolene Africa
Willcock, Chris Joel Asia Pacific Roep, Barbara Christine Antoinette ++ International
Williamson, Samuel George Asia Pacific Seddon, Lewis Asia Pacific
Wills, Alyson Doreen International Sidubi, Fezile ++ Africa
Wilson, Steven Dennis Great Northern Sturman, Anna Victoria Great Northern
Winneker, Brandon ++ International Symons, Sean Robert ++ Asia Pacific
Wood, Iain James ++ Irish Tang, Samuel Chei-kit ++ Asia Pacific
Wright, Kevin ++ International Thiyagarajan, V Asia Pacific
Yeboah, Samuel Asiamah Africa Tripathi, Arijit Asia Pacific
Ziefflie, Brad International Uherova, Alexandra Irish
Van Dieren, Teunis ++ International
Module 2 passes Watson, James International
Adebola, Rukayat Yetunde ++ Africa Welby-Solomon, Marvin ++ Africa
Andre, Marine International Winneker, Brandon ++ International
Badger, Dan ++ International Wood, Iain James ++ Irish
Badura, Michael Irish Wright, Kevin ++ International
Baldry, Dawn Marie Southern Ypenburg, Dirk Jan Nicolaas ++ International
Barron, Nicholas ++ International Ziefflie, Brad International
Bellham, David John ++ Midland
Benson, Michael Andrew Great Northern Module 3 passes
Bergin, Ailish Irish Adebola, Rukayat Yetunde ++ Africa
Billig, Marcus Charles Midland Badger, Dan ++ International
Brown, Damian ++ International Barron, Nicholas ++ International
Calman, Nathan Garth ++ Asia Pacific Basu, Lasat Asia Pacific
Carrazzone, Louis International Berg, Eric International
Chan Mei Sim, Gisselle Asia Pacific Bhardwaj, Sharad ++ Asia Pacific
Chauvin-Schera, Celine International Bledsoe, Anthony International
Coffey, Dayton Joseph Asia Pacific Brown, Damian ++ International
Cook, Jamie Harold Great Northern Calman, Nathan Garth ++ Asia Pacific

THE INSTITUTE OF BREWING & DISTILLING • EXAMINATION REPORT 2009 37

Cameron, Owen Asia Pacific Sheen, Kerryn Louise Asia Pacific
Casey, John Thomas ++ Irish Sidubi, Fezile ++ Africa
Chansa, Timothy Africa Simpson, Peter Irish
Chilongo, Suzyo ++ Africa Sproats, Christopher ++ Asia Pacific
Cocker, Corey International Stull, Thomas International
Crenshaw, William ++ International Thadel, Manoj Parameshwara ++ Asia Pacific
Currie, Margaret Lilian ++ Asia Pacific Thomas, Louise ++ Southern
Dalton, David International Thorn, Ian John ++ Southern
Daun, Gilberto ++ International Uwajeh, Chinedu Francis Africa
De Jager, Louis Richard ++ Africa Van der Werf, Hilbert International
Della Vedova, Tomaso Irish Vespa, Geremi International
Dolbel, David ++ Southern Vickers, Jemima Victoria ++ Southern
Doniach, Samuel ++ International Welby-Solomon, Marvin ++ Africa
Flocco, Timothy International Winneker, Brandon ++ International
Ford, Antony Trevor Asia Pacific Wiseman, Geoffrey International
Franzini, Bianca Paraluppi ++ International Wright, Kevin ++ International
Fray, Sean International Yeboah, Samuel Asiamah Africa
Gadsden, John James International Ypenburg, Dirk Jan Nicolaas ++ International
Heary, Aaron Joel ++ Asia Pacific
Hooper, Andy International ++ has passed all modules of the Diploma in Brewing by accumulation
Horacio, Priscila De Souza International
Hulama, David ++ International
DIPLOMA IN DISTILLING
Jayawickrama, Janaka International
Joshi, Atul Kumar Asia Pacific Module 1 passes
Juergen, Christopher ++ International Brown, Alan T Scottish
Kerruish, Daniel William Michael ++ Great Northern Cattanach, Susan Scottish
Kirby, Aeveen Irish Crow, Matthew Scottish
Kumar, Arvind International Cruickshank, Keith James Scottish
Lamberti, Kelvin Robert ++ Africa Donnell, Rodney Irish
Laverty, Tyler ++ International Hodge, Kirsty Scottish
Lester, John Irish Hofsli, Carl International
Martin, Remy International Hooper, Paul Scottish
McKibbin, Samuel Alan ++ Irish Jack, Frances Ruth Scottish
Medronho, Paula Alexandra ++ Africa Livingston, Andrew ++ Scottish
Mgabadeli, Xolile Neville ++ Africa McWilliam, Robert Scottish
Minihane, Shane ++ Irish Milton, Sam Scottish
Mogorosi, Mildred Africa More, Carol Scottish
Mohoto, Kgadi Alex ++ Africa Murphy, Bill Irish
Morgan, Haydon Peter ++ Asia Pacific Nexmark, Christer Anders ++ International
Muiruri, Michael Mwaura ++ Africa Russell, Ian Alexander Irish
Murphy, Gerard Robert Irish Schurman, Timothy ++ International
Murphy, Matthew International Sneddon, Scott Scottish
Musonda, Wellington ++ Africa Walker, Emma-Jane Scottish
Nyada Nyada, Rogatien Africa Warren, Gregor Scottish
O’Brien, John ++ Irish Wotherspoon, Robert Scottish
Ogilvie, David International
O’Halloran, Catherine Louise Great Northern Module 2 passes
Ortega, Luis International Carson, James Scottish
Pandey, Rajesh Kumar Asia Pacific Clark, Christopher Anthony Scottish
Pradeep, Sinha Kumar ++ Asia Pacific Crow, Matthew Scottish
Pradhan, Rabinarayan Asia Pacific Flaherty, Aaron Charles Frederick ++ Scottish
Pretorius, Barend Johannes Voster ++ Africa Harrison, Elaine Irish
Reilly, John Irish Harrison, Barry Macdonald Scottish
Reilly, Christopher International McNally, Darryl Joseph Irish
Richmond, Michael ++ International Nexmark, Christer Anders ++ International
Roep, Barbara Christine Antoinette ++ International Schurman, Timothy ++ International
Rogers, David ++ Asia Pacific Simpson, Claire Louise Scottish
Schrama, Inge Joanna International Stephens, Jeremy Matthew Scottish
Sharma, Raj Kumar ++ Asia Pacific

38 THE INSTITUTE OF BREWING & DISTILLING • EXAMINATION REPORT 2009

Module 3 passes DIPLOMA IN BEVERAGE PACKAGING
Anderson, Russell Ian, ++ Scottish
Burns, Graeme James Scottish Module 1 passes
Conway, Niall ++ Irish Callison, Andrew Midland
Hall, Stephen John ++ Scottish Davies, James Asia Pacific
Hofsli, Carl International Egan, Bryan International
Livingston, Andrew ++ Scottish Etheridge, Ashley Midland
Macinnes, Norman MacLean ++ Scottish Gregory, Tupo Asia Pacific
McCarthy, Noirin Ide ++ Irish Kwaku, Isaac Africa
McGuigan, Frank ++ Irish Quinn, Christopher Midland
McIntyre, Sandy Scottish Rattan, Jagdish Asia Pacific
McNair, Ian Alexander Scottish
Morehead, Peter++ Irish Module 2 passes
Nexmark, Christer Anders ++ International Appleby, James Midland
Power, Michael ++ Irish Elson, Robert Midland
Schurman, Timothy ++ International Morris, Steve Southern
Sneddon, Scott Scottish Paul, Lachlan Asia Pacific
Thompson, Marie Anne ++ Scottish Rathbone, Sean International
Wright, Holly Annabell Scottish Schleyer, Samantha Asia Pacific
Thiong’o Nduati, David Africa
++ has passed all modules of the Diploma in Distilling by accumulation Townsend, Alexandra Midland

There were no passes for Module 3 this year and no candidates

accumulated passes in all modules.

Examinations
The Institute of Brewing & Distilling
33 Clarges Street, London, W1J 7EE, UK

For full information about the IBD examinations,

contact the Examinations Administrator.
Tel: +44 (0) 20 7499 8144
Fax: +44 (0) 20 7499 1156
Email: exams@ibd.org.uk
or visit the IBD website at

www.ibd.org.uk

THE INSTITUTE OF BREWING & DISTILLING • EXAMINATION REPORT 2009 39

 International
Brewing Convention

Who should attend?

IBC 2010 will embrace the entire value chain, providing BOOK NOW!
essential insights to all those operating in the brewing
industry. This is a must attend event for you as a key Earlybird rates available.
decision maker within the global brewing and alcoholic
Please log on to the official IBC 2010
beverage industries whether you are a supplier, are in
website to register for the convention.
production or involved in finance, HR, distribution,
Come and exchange ideas and
marketing, innovation or sales.
information with fellow delegates and

Why you should attend?

industry leaders.

With the overall theme of ‘Ahead of the Curve’ the A number of sponsorship opportunities
Convention Programme will present strategies to deliver and are available, for further information
secure value creation in a changing consumer landscape on sponsorship or to secure an
including: exhibition stand please visit the website
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• Consumers: Predicting Preferences
Earlybird booking is available and there
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• Energy Please join our mailing list to receive
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The exhibition will feature suppliers supporting the entire Secretariat at:
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