The Institute of Brewing and Distilling launches its first Dry Hopping short course

This new and important course gives brewers the knowledge and techniques essential for producing exceptional dry hopped beers.

The Institute of Brewing and Distilling (IBD), which is the most widely recognised provider of technical education in the brewing industry, has launched a brand new self-assessed and on demand technical course, Dry Hopping.

The Dry Hopping course is the latest in a hugely popular series of Continuing Professional Development (CPD) short courses for brewers. 

It is aimed at brewers working in breweries of all sizes who want to produce consistently excellent dry hopped beers but for a modest cost.

The course provides essential knowledge and best practices for dry hopping at a commercial scale. It introduces the hop and explains how the hop makes it from the bine to the beer. 

It provides an in-depth review of the current knowledge of dry hop flavour and the methods and technologies that can be used to optimise this in beer. It also explains the other effects of dry hopping and how to manage them in the brewery and beyond.

This course has been developed in collaboration with top brewers, brewing consultants, hop suppliers and manufacturers of dry hopping equipment. The dry hopping experts who have contributed are:

Daniel Gooderham – Head Brewer of Adnams PLC

Ben Wood – Technical Brewer of Thornbridge Brewery

James Conery – Manager of Innovation Sierra Nevada Brewing

James Garstang –Head brewer of Forest Road Brewing

Jean-Marie Rock – Former Brewmaster, Brasserie Orval

The Dry Hopping course provides the same technical excellence found in all IBD qualifications, with the benefit of not needing to sit a formal exam.

The course includes a downloadable PDF with technical information such as:

A summary of the key points from the course

Descriptors and flavour thresholds of hundreds of hop flavour compounds

Key calculations for dry hopping

A review of the technology options for dry hopping

The course features text, videos, animations, quizzes, and games to help enhance learning. At the end of the course, learners receive a Certificate of Completion.

On this announcement, Stuart Howe, Technical and Development Manager, explains: “This is the first course ever that provides in-depth scientific and technical information about dry hopping. It is written in collaboration with experts in the field and with the rigor and accuracy that you expect from the IBD. 

"If you want to understand how to dry hop effectively and efficiently or are looking to upgrade your dry hopping process, then this is the course for you!”

FACTFILE: The Institute of Brewing & Distilling was originally launched as The Laboratory Club in 1886. From its inception, its mission has been to provide excellence in technical education for professional brewers and distillers and associated suppliers.

With four levels of globally recognised qualifications, the IBD caters for all types of professionals with a passion for brewing and distilling. 

A very impressive 100,000+ industry professionals have received their technical education with the IBD. 

The IBD is a global institution with over 3,000 members throughout 90 countries. Every year, around 4,000 professionals take their qualifications providing transformational outcomes both for individuals and their businesses.

Ibd.org.uk

The Institute of Brewing & Distilling launches the No and Low Alcohol Beer Production Course

The course provides brewers with the knowledge and techniques essential for making excellent no and low alcohol beer.

The Institute of Brewing & Distilling (IBD), the most widely recognised provider of technical education in the brewing industry, has launched a brand new self-assessed and on demand technical course, No and Low Alcohol Beer Production.

The No and Low Alcohol Beer Production Course is the latest in a hugely popular series of IBD continuing professional development courses for brewers. This also meets the IBD strategic objective to grow their educational offering so their portfolio reflects changes in the industry, enabling their members and students to have access to courses that will keep their skills and technical skills and experience in line with present day trends.

The course is aimed at brewers who are working in breweries of all sizes who want to produce excellent no and low alcohol products safely, at minimum cost and in compliance with regulations. 

It provides the most up-to-date information on the science and technology of no and low alcohol beer production. Learners are guided through the brewing process from raw materials to packaging and provided with the knowledge required to be an accomplished no and low alcohol beer producer. The course provides everything you need to know and some things you probably didn’t realise you needed to know. All, in an engaging, interactive and multimedia format.

The course includes a downloadable PDF with technical information such as:

The legal classifications of low and non-alcoholic beers

Nutritional information for no and low alcohol beers

Mashing profiles and yeast types for use in no and low alcohol beers

The main flavour compounds to control in no and low alcohol beer

Key calculations for processing, dilution and flavouring

A summary of the options for dealcoholisation

Key hurdles to microbiological contamination

This course has been developed in collaboration with leading brewers, brewing consultants, yeast suppliers and manufacturers of dealcoholisation equipment. It provides the same technical excellence found in all IBD qualifications, with the benefit of not needing to sit a formal exam.

The course features text, videos, animations, quizzes, and games to help enhance learning. At the end of the course, learners receive a Certificate of Completion.  To find out more visit: No and Low Alcohol Beer Production Course (ibd.org.uk).

Tom Shelston, CEO, says: “Launching our No and Low Alcohol Beer Production course is a strategic and complementary addition to our growing portfolio of qualifications and courses. It will become an important part of the IBD’s growing educational offering which continues to reflect how the drinks industry is evolving to meet shifting market needs.”

Stuart Howe, who is Technical and Development Manager, explains: “This is the first course ever that provides in-depth scientific and technical information about no and low alcohol beer production. It's written and developed in collaboration with experts in the field and with the rigor and accuracy that you expect from the IBD. If you are serious about realising the potential of your brewery to make the most of the growth of no and low alcohol beer, you should sign up to take this course.”

https://www.ibd.org.uk

Megan Sheehy is the new president of the Institute of Brewing and Distilling

The Institute of Brewing & Distilling is pleased and delighted to announce that Dr Megan Sheehy is its new President. 

Megan is taking on the role from Bhavya Mandanna and will become the IBD’s second successive female President and the fourth woman in this role in the entire history of the organisation.

The announcement was made at the 19th IBD Annual General Meeting (AGM) held this week, in which Bhavya Mandanna finalised her two-year tenure. She will remain on the Board of Trustees in the role of Immediate Past President of the IBD.

In the same AGM, Raphaël Grisoni has become Vice President of the IBD. Raphaël is an international drinks industry leader with a wealth of experience in the Scotch whisky, champagne and rum industries.

Megan, Raphaël and Bhavya reflect the breadth and global reach of the IBD, the world’s leading provider of professional development in brewing, distilling and related industries.

As the new President, Megan’s primary responsibilities will be Board leadership, prioritising the growth and development of the IBD. Megan will concentrate on promoting membership engagement and value at this exciting point in the IBD’s history following the recent granting of chartership status.

Based in Adelaide, Megan has over two decades of experience in the barley, malting and brewing industries, having worked with Joe White Maltings, Lion, and most recently Barley Australia, prior to joining Grains Australia Limited as General Manager Classification in February 2022.

Dr Megan Sheehy is a Fellow of the Institute of Brewing and Distilling (IBD) and a former Director and Chairperson for the Board of Management for the IBD’s Asia Pacific Section.

“It really is an honour and a privilege to accept the role of the President of the IBD and I would like to thank Bhavya and the Board of Trustees for the immense amount of work that was completed over the last two years.

"The IBD is the leading technical education provider and global network of professionals working in brewing, distilling and allied industries which sets the gold standard and excellence in technical knowledge in the sector. I am proud to have the opportunity to lead the Board through this important time and to continue growing the global relevance and reach of the IBD”, said Megan Sheehy, IBD President.

Tom Shelston, IBD CEO said: “We're delighted to have Megan as our new President. She is passionate about the industry and brings a lot of experience from her impressive career which will further support our ambitions to serve the industry.

"I’d also like to recognise the fantastic job that Bhavya has done in the last two years in continuing to grow the global reach and reputation of the IBD.

"Megan, Raphaël and Bhavya reflect the breath and reach of the IBD Boards expertise and experience, providing incredible oversight and strategic direction for the IBD at this exciting point in our history said Tom Shelston."

Great news! The Institute of Brewing & Distilling has been granted chartered status

The Institute of Brewing & Distilling (IBD) is delighted and proud to announce it has been granted Chartered status.

In one of the most important milestones in its entire history, the IBD intends to proudly become the Chartered Institute of Brewers and Distillers from the 1st of January next year, 2024.

Chartership represents the absolute highest accolade any professional institution can receive to raise the professional status of its membership.

As a chartered organisation, the IBD will be able to provide brewers, distillers, and allied industry professionals with a globally recognised mark of quality and set standards of professionalism and performance. 

As a result, this will help them thrive in their careers, like other chartered professionals in areas like engineering, accountancy and medicine.

Chartered status will also assist the IBD to build public trust and confidence in the global drinks industry and build recognition for its importance to society and the economy. 

What's more, the Charter reinforces the credibility of the IBD in delivering excellence in professional qualifications for the drinks industry.

To achieve the benefits of Chartership for its members, the IBD will embark on a strategic programme to deliver a Continuous Professional Development (CPD) pathway. This will ensure future Chartered members will maintain their professional credibility via continuous acquisition of the latest industry technical knowledge and adherence to a professional code of conduct.

These Chartered Members of the IBD will gain the credibility to raise their professional profiles and become more marketable in a higher-valued industry. 

For businesses, this means they will be able to identify and recruit talented professionals trained to the highest industry standards, capable of addressing strategic local and global needs.

The process to be granted this chartered status started four years ago and has involved the valuable support of key drinks industry and education organisations, as well as the IBD’s members who overwhelmingly endorsed the proposal at an Extraordinary General Meeting in June 2022. The next two years will be very exciting for the IBD with the development of robust structures required to drive excellence in professional standards for its members.

Tom Shelston, IBD Chief Executive Officer said:  “Chartership brings the highest accolade for professionals working within our industry, providing rightful recognition and respect of the science and art of brewing and distilling across the globe. The new Chartered status will help us create a united and connected fellowship of likeminded professionals committed to their continued development in pursuit of mastering their profession.”

Bhavya Mandanna, IBD President went on to say: “Achievement of chartered status for the IBD is a historic change and is of of great pride for us all. 

"Gaining recognition for our contribution to professional development in our and our allied industries will only spur us on to achieve greater heights through a robust framework of continuous professional development. 

"On behalf of the IBD Board, I would like to thank everyone in our organisation, past and present, who have all worked tirelessly and without cease to achieve this industry accolade, our industry partners who have been a great support along this journey, and you, our members, our greatest asset, for your faith in the IBD. We look forward to a brighter future together as we work through the chartership to maximise benefits for our members and industry, raising the bar at every step.”

https://www.ibd.org.uk

The Institute of Brewing & Distilling Launches its First Course for Distillers

The Spirit Sensory Analysis on-demand course enables distillers to understand spirit flavour and implement an effective system of sensory analysis.

The Institute of Brewing & Distilling (IBD), which is the world's most widely recognised learning provider of technical education in the brewing industry, has launched a totally brand new technical self-assessed and on demand technical course, Spirit Sensory Analysis.

This new short course is the first continuing professional development course for distillers from the IBD. Spirit Sensory Analysis is aimed at distillers and quality professionals who are working in distilleries of all sizes, who are desiring  to improve product quality using sensory analysis.

The Spirit Sensory Analysis course provides the knowledge and tools necessary to understand and control spirit flavour. It will enable learners to run a range of sensory tests, assess the results and ultimately improve their production process and products. The course is provided in an engaging, interactive and multimedia format.

This course has been created and developed in collaboration with leading sensory scientists and distilling professionals. It provides the same technical excellence found in all IBD qualifications, with the benefit of not requiring to sit a formal exam.

The course includes a downloadable PDF with technical information such as:

The basis of spirit flavour

The descriptors and thresholds of over 300 key flavour compounds

Spirit flavour terminology systems and flavour wheels

Tasting forms for more than 10 sensory tests

The statistical tables, equations and calculations to interpret test results

The course features text, videos, animations, quizzes, and games to help enhance learning. At the end of the course, learners receive a Certificate of Completion.

Stuart Howe, who is the IBD Technical Learning and Development Manager, explains: “Whatever the size of your distillery, this course should help you better understand spirit flavour and get the best value from your sensory endeavours. 

"It may also save you spending money on the services of companies providing sensory management systems and training. We are confident that not only will you enjoy the course, but it will also benefit your career, your distillery, your products, your consumers and your sales volumes!”

Tom Shelston, IBD Chief Executive Officer, comments: “The Spirit Sensory Analysis Course is our 5th short course within a year, showing the IBD commitment to establishing a richer continuous professional development pathway in the drinks industry. This new short course shows our commitment to reinforce our learning offering for the spirits sector as this is our first on-demand technical course for distillers."

https://www.ibd.org.uk

Institute of Brewing & Distilling launches the Beer Sensory Analysis course

The Institute of Brewing & Distilling (IBD), the most widely recognised learning provider of technical education in the brewing industry in the world, has launched a brand new self-assessed and on demand technical course, Beer Sensory Analysis.

This new short course, which reinforces the IBD continuing professional development offering, is aimed at all brewers and quality professionals who want to improve beer quality through sensory and flavour and run effective sensory panels. The course would also benefit serious home brewers.

What does The Beer Sensory Analysis course provide? The knowledge and tools required to understand and control beer flavour. It will enable learners to run a range of sensory tests, assess the results and ultimately to improve their brewing process and also their beer. All displayed in an engaging, interactive and multimedia format.

This course has been developed in collaboration with leading sensory scientists and brewing professionals.

It provides the same technical excellence found in all IBD qualifications, with the benefit of not needing to sit a formal exam.

The Beer Sensory Analysis course includes a downloadable and useful PDF with technical information such as:

The basis of beer flavour

The descriptors and thresholds of over 100 key flavour compounds

The beer flavour terminology system and flavour wheel

How to recruit, screen and train an effective sensory panel

Tasting room design for breweries of all sizes

Tasting forms for more than 10 sensory tests

The statistical tables, equations and calculations to interpret test results

The course features text, videos, animations, quizzes, and games to help enhance your learning. At the end of the course, learners will receive a Certificate of Completion.

Stuart Howe, IBD Technical Development Manager, explains: “Whatever the size of your brewery, this course should help you to better understand beer flavour and to get the best value from your sensory endeavours. It may also save you spending money on the services of companies who offer sensory management systems and training. We're confident that not only will you enjoy the course, it'll also benefit your career, your brewery, your beer, your consumers and also your sales volumes!”

Tom Shelston, IBD Chief Executive Officer, points out: “This is the fourth short course that we've launched over the past year, showing the IBD commitment to continuous professional development. We're reinforcing our learning offering with these on demand courses to provide dynamic, flexible and cost effective ways to educate professionals in our industry”.

https://www.ibd.org.uk/courses/beer-sensory-analysis-course