The Chartered Institute of Brewers and Distillers Launches its Latest Short Course: Whisk(e)y Production

The Chartered Institute of Brewers and Distillers (CIBD), the most widely recognised provider of technical education in the distilling industry, has launched a brand new self-assessed and on demand technical short course in Whisk(e)y Production.

TheWhisk(e)y Production course is the latest in a hugely popular series of Continuing Professional Development (CPD) short courses. It's aimed at distillers producing whisk(e)y in distilleries of all sizes, providing a practical understanding of all stages of the whisk(e)y production processes.

The course provides essential knowledge and best practice for whisk(e)y production at a commercial scale.

The course covers raw materials, how to understand their specifications, how they’re used to produce wort, fermentation, batch and continuous still distillation, maturation and blending. It also explains how to assess and analyse whiskies using laboratory and sensory methods.

This course has been developed in collaboration with leading distillers and spirits experts. These include:

Billy Mitchell – Consultant, Will and Spirit Limited

Ian Thorn – Master Distiller and Operations Manager, Starward Whisky Distillery

Chris Thomson – Master Distiller, Pernod Ricard

Kim Møller-Elshøj - Consultant, Whiskymaker & Co

The Whisk(e)y Production course provides the same technical excellence found in all CIBD qualifications, without needing to take a formal exam.

The course includes a downloadable PDF with technical information including :

A summary of the key points of the course

Details of the significance of the analyses carried out during productionKey calculations for whisk(e)y production

An overview of whisk(e)y production from raw materials through to blending

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

On this announcement, Ed Wray, Technical Development Manager for distilling, told That's Food and Drink: “This short course provides in-depth scientific and technical information specifically about whisk(e)y production. 

"It's written in collaboration with experts in the field and with the technical rigour and accuracy you rightfully expect from the CIBD. 

"If you want to gain an understanding of whisk(e)y production from grain to glass, or you want to optimise your whisk(e)y production processes, then this is the course for you!”

https://www.cibd.org.uk

The Chartered Institute of Brewers & Distillers launches updated Master Brewer and Master Distiller Programmes for the Industry

The Chartered Institute of Brewers & Distillers (CIBD) is delighted to announce the launch of updated programmes for its highest level of qualifications, Master Brewer and Master Distiller.

The CIBD is the established, trusted expert in developing education in the sciences of brewing, distillation and associated areas world-wide. Shaped by comprehensive input from business leaders, Learning & Development professionals, academics, and Masters candidates, the two new Master programmes are built to meet real-world needs. 

This engagement confirmed that the skill sets required by the industry have evolved and the relevance of key topics such as sustainability, digitisation, continual improvement and critical thinking are more important than ever in day-to-day brewing and distilling operations.

To ensure the updated Master qualifications are of the highest standards the CIBD engaged with a cohort of leading ‘unique contributors’, experts in their fields, to write the specialist content for the revised syllabi. 

An additional cohort of industry leading experts and academics was used to carry out a peer review process to ensure that the specialist content was ‘applied learning’ and relevant to the new industry skills and role requirements identified.

In addition to significant content changes the new Master programmes will also be assessed differently. This will involve a combination of controlled assignments, formal examinations, the creation of an ‘evidence of learning’ portfolio and will ultimately culminate in a viva with industry experts who will assess each candidates’ skills, knowledge and overall readiness to meet CIBD Master level qualification and be prepared for key roles in the workplace.

On this announcement, Deborah Kennedy, CIBD Chair of the Board of Examiners, who over the past 18 months has led the development of the two new Master programmes, told That's Food and Drink: “Today’s senior brewers and distillers must have an applied understanding of new technological advancements being made within brewing and distilling operations. 

"However, it is no longer enough just to have strong technical knowledge and competence, a successful leader, must be able to operationalise and lead across the end-to-end value chain.

The new qualifications test application and leadership, contain electives that reinforce expertise, and have new assessment methodologies that help examiners’ gauge candidate’s skills, knowledge, and overall readiness to lead within the workplace.

Knowledge of disciplines such as finance, procurement, and governance together with the opportunities presented by digital & AI technologies, sustainability and operational excellence will be how our successful Master candidates will differentiate themselves from others as they develop their careers”.

Dr Megan Sheehy, CIBD President added: “The input, and support, we have had from industry and academia in shaping the syllabi for the Masters, our flagship qualification, has been detailed and insightful and we are very appreciative of those who have been involved. 

"The new programmes have been developed by the industry for the industry to meet the needs of not only today but the future. This launch follows on from the institute being granted Royal Charter and reinforces how the CIBD is committed to continually raising the standards of scientific, technical and operational understanding within the industry”.

Join us for a live webinar on 29th September at 10am BST (GMT +1) to know more about the changes to the Master syllabi, the process we followed and how the changes affect you.

https://www.cibd.org.uk/

The Chartered Institute of Brewers and Distillers launches its latest short course: Packaging for Distillers

This course gives distillers the knowledge essential for working effectively with a packaging operation

The Chartered Institute of Brewers and Distillers (CIBD), the most widely recognised provider of technical education in the distilling industry, has launched a brand new self-assessed and on demand technical course, Packaging for Distillers.

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

It is aimed at distillers working in distilleries of all sizes, providing a practical understanding of packaging materials and packaging operations. 

Distillers completing the course should be well equipped to ensure they have a cost effective and sustainable packaging operation and that their packaging protects the quality of their product. It covers packaging spirits and ready to drink (RTD) beverages.

This course has been developed in collaboration with experienced and accomplished distillers, packaging professionals and suppliers of packaging materials and equipment.

The Packaging for Distillers course provides the same technical excellence found in all CIBD qualifications, with the benefit of not needing to sit a formal exam.

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

A detailed summary of the course content

A technical reference for troubleshooting problems with packaging operations

Details of the quality checks performed on packages

The course features engaging text, countless 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 Development Manager, explained to That's Food and Drink: “Our success as distillers is usually determined as much by the quality of our packaging, as it is by our skill as a distiller. 

"Effective packaging enhances our reputation. Bad packaging destroys it. This course provides you with the knowledge required to ensure that your packaging is always effective!”

https://www.cibd.org.uk