Education in brewing.
MBAA TQ vol. 33, no. 4, 1996, pp. 207-212. VIEW ARTICLE
The skills required by modern brewery managers, which include general business skills relating to finance, planning, marketing, communications, etc., as well as the ability to work with other staff members in a coordinated team, in addition to the scientific knowledge and technical skills required to carry out the actual operation of the brewing process, are outlined. The situation with regard to brewing education in continental Europe, the USA, Australia, South Africa and the UK at the time of writing is reviewed and the principal institutions involved in brewing education in these countries are listed in tabular form. The educational work of the International Centre for Brewing and Distilling (ICBD), which is based at Heriot-Watt University's Riccarton Campus on the outskirts of Edinburgh and is run as a partnership between the university and the malting, brewing and Scotch whisky distilling industries, is described. The principal course, leading to the degree of Bachelor of Science with Honours (B.Sc. (Hons.)) in Brewing and Distilling, combines four academic years of study (as is customary for honours degrees in Scotland) with practical training in a commercial maltings, brewery or distillery between the third and fourth academic years. This degree permits graduates to become Associate Members of the Institute of Brewing (IOB) without passing the IOB's own Associate Membership Examination, since the degree course covers all the elements of the IOB examination syllabus.
Keywords : brewing education survey