1

GCB Syllabus (C&F and Cask)

The General Certificate in Brewing (GCB)

Examination Syllabus (May 2011)

This document details the course of study necessary to prepare for the examination for the
GCB (Chilled and Filtered, and Cask options). The specifications to which the respective
examination papers are prepared are also shown.

© The Institute of Brewing and Distilling (GCB Syllabus Version 2, May 2011)
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GCB Syllabus (C&F and Cask)

Introduction.

The General Certificate in Brewing gives international recognition of a basic, under-

pinning knowledge and understanding in the principles of brewing operations.

The General Certificate in Brewing has been designed for candidates who may have little
or no formal academic or technical qualification. Typically a candidate will be employed
as a senior operator or team leader in a brewery or packaging plant, however the scope
of these examinations will enable candidates from smaller brewing operations to obtain
this recognised qualification. This examination is open to anybody with interest in brewing
or beer packaging. They are a measure of basic knowledge (theoretical and practical)
underpinning brewing, packaging and associated operations.

- The General Certificate in Brewing can be an end in itself, or the start of professional
development, leading to the Diploma in Brewing (Dipl.Brew) and potentially, the Master
Brewer (M.Brew) examinations. It counts as RPL (Recognised Prior Learning) for the
Diploma in Beverage Packaging Module 2 Unit 2.5 Brewing.

- The General Certificate in Brewing has City & Guilds accreditation at Level 3 of the
National Qualifications Framework in the UK (or equivalent internationally recognised
standards),.

- The General Certificate in Brewing takes the form of one multiple choice paper of two
hours.

Candidates can register to sit the exam on-line instead of using the traditional paper
format. Candidates sitting within brewery or university centres will be encouraged to take
the on-line version. The exam itself appears on the screen very much like the paper
version and with the same number of questions, but there are various different ways of
asking the questions which make the exam a more interesting experience. The marking
is done electronically and candidates will received a detailed feedback on how each
section of the syllabus has been answered.

The pass mark is set at 66% (40 correct answers from 60 questions) for GC exams.
Candidates attaining 90% or more achieve a Distinction pass and 80 - 89% achieves a
Credit pass.

© The Institute of Brewing and Distilling (GCB Syllabus Version 2, May 2011)
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GCB Syllabus (C&F and Cask)

The full list of sections in the GCB syllabus is as follows:-

1. Beer types; their raw materials; sweet wort production.

2. Sweet wort production (methods and plant).
3. Wort boiling.
4. Wort clarification, cooling and oxygenation (aeration).
5. The basic principles of yeast fermentation.
6. Fermentation practice.
7. Yeast management.
8. Specialist section –
Either 8CF Beer maturation and cold storage (for chilled and
filtered beer option).
or 8CSK Beer maturation and cooling (for cask beer option).
9. Specialist section –
Either 9CF Bright beer preparation (for chilled and filtered beer option).
or 9CSK Cask beer preparation and racking.
10. Beer quality and process control.
11. Beer quality – Flavour.
12. Beer quality – Dissolved oxygen.
13. Beer quality – Microbiological contamination.
14. Quality management.
15. Plant cleaning – Detergents and sterilizing agents.
16. Plant cleaning – Cleaning in-place (CIP) and general cleaning.
17. Engineering maintenance.
18. Utilities – Water and effluent in brewing
19. Utilities – Process gases.
20. Brewing and the environment.

© The Institute of Brewing and Distilling (GCB Syllabus Version 2, May 2011)
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GCB Syllabus (C&F and Cask)

Syllabus Section 1: Beer types; their raw materials; sweet wort

production.

Ref. Topics Candidates should understand and be able to explain

and describe in simple terms, or demonstrate
(No. of questions to familiarity with:
be answered = 5)
1.1 Definition of beer 1. A generic, non-legalistic definition of beer in terms
and types of beer of its typical ingredients and methods of
production.

2. Characteristics which differentiate lagers, ales and

stouts.

1.2 Barley and malt 1. The role of barley as a principal source of starch.

2. The special attributes of barley for malting.

3. The significant changes that occur when the barley

grain is malted.

4. The principal constituents of malt.

5. The key malt parameters of degree of modification,

extract content, moisture content, extract, and
colour.

6. The selection of malt for beer type and mash

conversion method.

7. Pre-acceptance checks at malt intake.

1.3 Adjuncts and 1. Reasons for the use of adjuncts.

coloured malts
2. Types of adjunct and their method of use.

3. Typical usage rate as proportion of the grist.

4. Types of coloured malt and their characteristics.

5. Typical uses of coloured malts.

© The Institute of Brewing and Distilling (GCB Syllabus Version 2, May 2011)
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1.4 Mash conversion 1. The respective roles of the amylases and protease,
the effect of temperature, pH and time on their
activity.

2. Temperature and wort viscosity.

3. The influence of the ionic composition (hardness

salts) of mashing water in the mash and on beer
flavour.

4. The starch test.

5. Key sweet wort parameters of fermentability. [See

also section 10.2]

1.5 Grist composition 1. The extract yield of raw materials.

and extract
performance 2. Malt and adjunct quantities required for a grist from
theoretical material extract values.

3. Calculation of brewhouse extract performance.

© The Institute of Brewing and Distilling (GCB Syllabus Version 2, May 2011)
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Syllabus section 2: Sweet wort production (methods and plant).

Ref. Topics Candidates should understand and be able to explain

and describe in simple terms, or demonstrate
(No. of questions to familiarity with:
be answered =4)
2.1 Brewing process 1. The sequence of events from raw material intake
overview to the preparation of beer for packaging and the
typical points of use for raw materials and process
aids.

2. A representation of the brewing process as a flow

diagram.

2.2 Brewhouse plant 1. The purposes of milling with respect to the type of
operation – grain mashing / mash separation systems available.
handling and
milling 2. The significance of grist fraction analysis
(expressed in quantitative terms) and its
assessment.

3. The operating principles and diagrammatic

representation of malt mills and their associated
malt preparation equipment.1

4. Grain handling and safety.

2.3 Brewhouse plant 1. The operating principles and diagrammatic

operation – representation of mashing/mash conversion
mashing and systems, including the cereal-cooking vessel, if
conversion appropriate.2

2. An awareness of the operational differences

between isothermal (mash-tun) conversion and
temperature programmed conversion vessels.

3. A quantitative knowledge of typical times,

temperatures and grist ratios used in the
conversion vessel.

4. The qualitative assessment of starch conversion.

© The Institute of Brewing and Distilling (GCB Syllabus Version 2, May 2011)
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GCB Syllabus (C&F and Cask)

2.4 Brewhouse plant 1. The operating principles and diagrammatic

operation – wort representation of wort separation devices.
separation
2. The significance of cycle times for brewhouse
capacity.

3. Methods for the assessment of wort clarity / solids

content.

4. Use of spent grains as a co-product.

© The Institute of Brewing and Distilling (GCB Syllabus Version 2, May 2011)
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GCB Syllabus (C&F and Cask)

Syllabus section 3: Wort boiling.

Ref. Topics Candidates should understand and be able to explain

and describe in simple terms, or demonstrate
(No. of questions to familiarity with:
be answered = 4)
3.1 Wort boiling 1. The purposes of boiling: sterilization, stabilization
of enzyme action, evaporation, coagulation and
precipitation of protein (trub formation) and beer
haze precursors, flavour development other than
hop bitterness [see 3.2 below], and colour
formation.

2. Factors affecting the effectiveness of wort boiling.

3. The purposes of liquid adjunct additions to the wort

kettle.

3.2 Wort boiling 1. The operating principles and diagrammatic

systems representation of wort boiling systems.3

2. Typical boiling times and hop addition practices.

3.3 The nature of hop 1. The nature and origins of hops and hop products.
bitterness
2. Isomerization and how hops or hop products yield
bitterness during wort boiling.

3. How alternative or supplementary additions of hop

bitterness are made at later stages in brewing.

3.4 Hop calculations 1. How bitterness value of beer is expressed and

typical values.

2. The bitterness potential of hops.

3. Calculation of required hop addition rates to

achieve a given beer bitterness.

4. Calculation of hop utilization.

© The Institute of Brewing and Distilling (GCB Syllabus Version 2, May 2011)
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GCB Syllabus (C&F and Cask)

Syllabus section 4: Wort clarification, cooling and oxygenation

(aeration).

Ref. Topics Candidates should understand and be able to explain

and describe in simple terms, or demonstrate
(No. of questions to familiarity with:
be answered = 3)
4.1 Wort clarification 1. The potential of trub constituents, spent hops, etc
in boiled wort to detract from beer quality.

2. Methods available for kettle fining.

3. Methods available for the removal of trub and / or

spent hops.

4. The basic operating principles and diagrammatic

representation of wort clarification devices.4

4.2 Wort cooling 1. The purposes of wort cooling.

2. The effect of cooling on wort constituents.

3. Methods available for cooling wort.

4. The basic operating principles and diagrammatic

representation of a type of wort cooler.

4.3 Wort oxygenation 1. The purpose of wort oxygenation. [See also

/ aeration section 5.2]

2. Methods of wort oxygenation / aeration and values

achievable.

3. The basic operating principles and diagrammatic

representation of wort oxygenation systems,
including the air or oxygen sterilization equipment.

© The Institute of Brewing and Distilling (GCB Syllabus Version 2, May 2011)
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GCB Syllabus (C&F and Cask)

Syllabus section 5: The basic principles of yeast fermentation.

Ref. Topics Candidates should understand and be able to explain

and describe in simple terms, or demonstrate
(No. of questions to familiarity with:
be answered = 3)
5.1 Brewing yeast 1. Basic understanding of the relationship of brewing
yeast to other living organisms.

2. The differences between the bottom-fermenting

(lager) and top-fermenting (ale) yeasts in terms of
their practical brewing applications.

3. The microscopic appearance of a yeast cell.

4. The nutritional requirements of yeast derived from

wort including trace elements.

5.2 Fermentation 1. The production of alcohol and carbon dioxide from

theory wort sugars by yeast.5

2. The main phases and events of brewery

fermentations.

3. The significance of the presence and absence of

dissolved oxygen.

4. Other factors affecting the phases of fermentations.

5. Other factors affecting the speed of fermentations.

© The Institute of Brewing and Distilling (GCB Syllabus Version 2, May 2011)
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GCB Syllabus (C&F and Cask)

Syllabus section 6: Fermentation practice.

Ref. Topics Candidates should understand and be able to explain

and describe in simple terms, or demonstrate
(No. of questions to familiarity with:
be answered = 2)
6.1 Fermentation 1. General knowledge of the basic requirements of
vessels and their brewery fermentation vessels.
control
2. The operating principles and diagrammatic
representation of fermentation vessels, the
reasons for their choice, their advantages and
disadvantages.6

3. Reasons for temperature control.

4. Procedures for the temperature control of

fermentations.

6.2 Health and Safety 1. The evolution of carbon dioxide from

fermentations.

2. The hazards associated with carbon dioxide.

3. The monitoring / checking of atmospheres for safe

working including a quantitative knowledge of
exposure limits.

4. Safe working practices for fermenting room

operations.

© The Institute of Brewing and Distilling (GCB Syllabus Version 2, May 2011)
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GCB Syllabus (C&F and Cask)

Syllabus section 7: Yeast management.

Ref. Topics Candidates should understand and be able to explain

and describe in simple terms, or demonstrate
(No. of questions to familiarity with:
be answered = 2)
7.1 Yeast 1. The reasons for yeast propagation.
propagation,
storage and 2. Basic procedures for producing a pure culture
cropping yeast.

3. The operating principles and diagrammatic

representation of a yeast culture plant.

4. The purposes and timing of yeast cropping.

5. The operating principles and diagrammatic

representation of systems for the removal of yeast
from a completed fermentation.7

6. The monitoring of yeast growth.

7. The conditions necessary for the storage of either

pressed or liquid yeast.

7.2 Yeast selection, 1. The selection of yeast for pitching.

treatment and
pitching 2. Characteristics of healthy pitching yeast and the
assessment of yeast condition and purity.

3. Acid washing procedures including a quantitative

knowledge of time, temperature and pH ranges.

4. Yeast pitching methods.

5. The calculation of yeast pitching rate for a

fermentation.

© The Institute of Brewing and Distilling (GCB Syllabus Version 2, May 2011)
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GCB Syllabus (C&F and Cask)

Syllabus section 8CF: Beer maturation and cold storage (for chilled and
filtered beer option).

Ref. Topics Candidates should understand and be able to explain

and describe in simple terms, or demonstrate
(No. of questions to familiarity with:
be answered = 2)
8.1 Warm maturation 1. The purposes of warm maturation.

2. Typical times and temperatures appropriate to

different beer types.

3. Typical changes during affecting beer flavour. [See

also section 11.1]

8.2 Cold storage and 1. The purposes of cold storage.

stabilization
2. Typical times and temperatures appropriate to
different beer types.

3. The general principles of stabilization.

4. Haze precursors and their removal.

5. The nature and action of the principal types of

stabilizing agents.

© The Institute of Brewing and Distilling (GCB Syllabus Version 2, May 2011)
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GCB Syllabus (C&F and Cask)

Syllabus section 8CSK: Beer maturation and cooling (for cask beer
option).

Ref. Topics Candidates should understand and be able to explain

and describe in simple terms, or demonstrate
(No. of questions to familiarity with:
be answered = 1)
8.1 Maturation and 1. The purposes of warm maturation.
Cooling
2. Typical times and temperatures appropriate to
different beer types.

3. Typical changes during maturation that affect beer

flavour.

4. The purposes of cooling in vessel.

5. The operating principles and diagrammatic

representation of beer chillers.

© The Institute of Brewing and Distilling (GCB Syllabus Version 2, May 2011)
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GCB Syllabus (C&F and Cask)

Syllabus section 9 CF: Bright beer preparation (for chilled and filtered
beer option).

Ref. Topics Candidates should understand and be able to explain

and describe in simple terms, or demonstrate
(No. of questions to familiarity with:
be answered = 4)
9.1 Chilling and 1. The operating principles and diagrammatic
carbonation representation of a beer chiller (plate or shell and
tube).

2. The purposes of carbonation.

3. Typical dissolved CO2 levels for different beer

types.

4. Location in process of carbonation points.

5. The operating principles and diagrammatic

representation of a carbonator.

9.2 Filtration 1. The purposes of filtration.

2. The principles of filtration – sieving, depth and

absorption.

3. The origin, nature and preparation of filter aid –

diatomaceous earth (kieselguhr) and perlite.

4. The operating principles of a rough beer filter.

5. The types of beer sterilizing (polishing) filters

available.

6. Representation of the sequence of events in a

typical filtration system as a flow diagram.

7. Awareness of alternative rough beer filter types –

cross flow filtration.

8. The health and safety hazards associated with filter

aids. Personal protection equipment (PPE) and the
plant safety features necessary.

© The Institute of Brewing and Distilling (GCB Syllabus Version 2, May 2011)
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GCB Syllabus (C&F and Cask)

9.3 High gravity 1. Reasons for brewing at high gravity.

dilution
2. Typical quality specifications for water to be used
for dilution (quantitative data required).

3. The calculation of blending quantities.

© The Institute of Brewing and Distilling (GCB Syllabus Version 2, May 2011)
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GCB Syllabus (C&F and Cask)

Syllabus section 9CSK: Cask beer preparation and racking.

Ref. Topics Candidates should understand and be able to explain

and describe in simple terms, or demonstrate
(No. of questions to familiarity with:
be answered = 5)
9.1 Preparation of 1. The purposes of cask conditioning.
cask ale
following 2. The importance of controlling yeast concentration /
fermentation count, and typical values.

3. Conditioning and the necessity for residual

fermentable sugars, with typical values.
9.2 Clarification 1. The origin, nature and action of auxiliary finings.

2. The origin, nature and action of isinglass finings.

3. Storage of prepared finings prior to use.

4. Typical addition rates and procedures for finings.

5. The operating principles and diagrammatic

representation of finings addition equipment.
9.3 Priming and 1. Reasons for the addition of priming sugar.
addition of hop
products to cask 2. Types of hops and hop products used for cask
beer.

3. Reasons for addition of hops or hop products.

9.4 Cask washing 1. Preparation and inspection of casks for filling.
and racking
2. Typical cask racking installations.8

3. Cask filling practice, typical temperature

specification for beer at racking, filling volume
control.
9.5 Conditioning in 1. Storage temperature during conditioning, in the
cask supply chain and at the point of sale.

2. The use of soft and hard pegs.

3. Factors influencing shelf life.

© The Institute of Brewing and Distilling (GCB Syllabus Version 2, May 2011)
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GCB Syllabus (C&F and Cask)

Syllabus section 10: Beer quality and process control.

Ref. Topics Candidates should understand and be able to explain

and describe in simple terms, or demonstrate
(No. of questions to familiarity with:
be answered = 2)

Key parameters examined in this section are:

Original gravity (OG), present gravity (PG), alcohol

content (ABV %), pH, colour, haze, bitterness, head
retention or foam stability, dissolved oxygen,
dissolved carbon dioxide.

10.1 Process 1. The variable nature of the natural ingredients of

specifications beer.

2. The purpose of process specifications.

3. Effects of the brewing process on the final product

value of these key parameters.

10.2 Process control 1. The principles of monitoring and adjustment to

achieve product consistency.

2. Simple statistical quality control procedures.

3. The concepts of tolerance and range for

specification parameter values.

4. Typical specifications which differentiate beer

types.

5. Typical process specification ranges, especially

those requiring periodic adjustment to achieve
product consistency [see Ref 10.1.above].

6. Typical applications for in-line and on-line

instruments for process control.

© The Institute of Brewing and Distilling (GCB Syllabus Version 2, May 2011)
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GCB Syllabus (C&F and Cask)

Syllabus section 11: Beer quality – Flavour.

Ref. Topics Candidates should understand and be able to explain

and describe in simple terms, or demonstrate
(No. of questions to familiarity with:
be answered = 2)
11.1 Terminology 1. The reasons for adopting industry standard
descriptors for flavour.

2. The flavour wheel.

3. The more commonly used components.

4. Taste training procedures.

11.2 Evaluation and 1. The three-glass test – statistical significance rating.

tasting during
brewing 2. Flavour profiling.
operations
3. Trueness to type panel tasting.

4. Common faults / contamination by contact

materials that may be detected by tasting during
brewing operations.

© The Institute of Brewing and Distilling (GCB Syllabus Version 2, May 2011)
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GCB Syllabus (C&F and Cask)

Syllabus section 12: Beer quality – Dissolved oxygen.

Ref. Topics Candidates should understand and be able to explain

and describe in simple terms, or demonstrate
(No. of questions to familiarity with:
be answered = 2)
12.1 The spoilage of 1. Sensitivity of beer to small amounts of oxygen –
beer by oxygen typical levels causing spoilage.

2. Basic mechanism for haze formation.

3. Oxidation reactions to form flavour compounds.

4. Typical flavour descriptors for oxidation effects.

5. Oxygen as a constituent of air.

6. Typical points of exposure of beer to air.

12.2 Monitoring and 1. Key control points.

control of
dissolved oxygen 2. The significance of sampling time.
levels
3. Operating a dissolved oxygen meter.

4. Typical specified maximum levels.

5. Good practices to avoid oxygen pick-up.

6. The use of sulphur dioxide, ascorbic acid and

potassium meta-bisulphite (KMS).

© The Institute of Brewing and Distilling (GCB Syllabus Version 2, May 2011)
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GCB Syllabus (C&F and Cask)

Syllabus section 13: Beer quality – Microbiological contamination.

Ref. Topics Candidates should understand and be able to explain

and describe in simple terms, or demonstrate
(No. of questions to familiarity with:
be answered = 4)
13.1 Beer spoilage 1. Anaerobic growth.

2. Typical spoilage products formed.

3. Effects on beer quality of microbiological spoilage,

appropriate use of flavour descriptors to describe
spoilage. [See also section 12.1]

13.2 Spoilage 1. The principal categories of spoilage organisms:

organisms Pediococcus, Lactobacillus, Acetobacter,
Obesumbacterium, Megasphaera, wild yeasts:
- their common points of contamination in the
brewery

13.3 Detection and 1. Methods of sampling for microbiological testing.

monitoring
2. Sampling points.

13.4 Control 1. Practices to protect against infection.

2. Measures to combat known sources of infection.

© The Institute of Brewing and Distilling (GCB Syllabus Version 2, May 2011)
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Syllabus section 14: Quality management.

Ref. Topics Candidates should understand and be able to explain

and describe in simple terms, or demonstrate
(No. of questions to familiarity with:
be answered = 3)
14.1 Features of a 1. The key features of a quality system:
quality system - written specifications
- written procedures
- monitoring of performance
- corrective actions
- auditing
- regular reviews for improvement

14.2 Roles 1. The impact of individual actions on product and

responsibilities service quality.
and benefits
2. The control of documentation.

3. The maintenance of conformity.

4. The business benefits of an effective quality

management system.

14.3 Product safety 1. The control of product safety

- Hazard Analysis Critical Control Point (HCCP).

2. The importance of traceability for product recall.

© The Institute of Brewing and Distilling (GCB Syllabus Version 2, May 2011)
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GCB Syllabus (C&F and Cask)

Syllabus topic 15: Plant Cleaning - Detergents and sterilizing agents.

Ref. Topics Candidates should understand and be able to explain

and describe in simple terms, or demonstrate
(No. of questions to familiarity with:
be answered = 4)
15.1 Detergents 1. Types of detergent (alkali, acid and neutral).

2. The constituents of detergents.

3. The individual functions of the constituents.

4. Criteria for choice of detergent for an application.

5. Considerations for the use of hot detergent

cleaning.

15.2 Sterilants 1. Types of sterilant as defined by the active agent.

2. Criteria for choice of sterilant for an application.

3. The effect of sterilant residues on beer quality.

15.3 Heat sterilization 1. Uses of steam and hot water as a sterilant.

2. Time and temperature.

15.4 Safety 1. The hazards associated with chemical cleaning and

sterilizing agents.

2. Good practices for the storage of chemicals.

3. Use of personal protective equipment (PPE).

4. Procedures in case of accidental spillage or

discharge of chemicals.

© The Institute of Brewing and Distilling (GCB Syllabus Version 2, May 2011)
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GCB Syllabus (C&F and Cask)

Syllabus section 16: Plant cleaning - Cleaning in-place (CIP) and general
cleaning.

Ref. Topics Candidates should understand and be able to explain

and describe in simple terms, or demonstrate
(No. of questions to familiarity with:
be answered = 4)
16.1 Types of CIP 1. The general differences between single use and
systems recovery systems – advantages and
disadvantages.

2. The types of cleaning head used and reasons for

their choice.

3. The operating principles and diagrammatic

representation of CIP systems.

16.2 CIP cleaning 1. Typical cleaning programs and cycle times.

cycles
2. The function of each of the cleaning cycle stages.

3. Quality assurance of cleaning operations.

16.3 CIP plant design 1. Design features that minimize soil accumulation in
hygiene brewery vessels and pipelines.
considerations
2. Design features that facilitate vessel and pipeline
cleaning using a CIP system.

3. Design features which promote a hygienic working

environment.

16.4 General plant 1. Cleaning plant surfaces, walls and floors.

cleaning
2. The constituents of foam cleaning agents.

3. The use of foaming systems.

© The Institute of Brewing and Distilling (GCB Syllabus Version 2, May 2011)
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GCB Syllabus (C&F and Cask)

Syllabus section 17: Engineering maintenance.

Ref. Topics Candidates should understand and be able to explain

and describe in simple terms, or demonstrate
(No. of questions to familiarity with:
be answered = 3)
17.1 Objectives and 1. The key business reasons for an effective
approaches maintenance system.

2. The features, advantages, disadvantages and

applications of:
- no maintenance
- breakdown maintenance
- preventive maintenance
- predictive maintenance

3. The contribution of maintenance tasks to plant

safety, reliability, quality, economics and
environmental impact.

17.2 Maintenance 1. Familiarity with key maintenance tasks:

tasks - mechanical
- electrical
- calibration
- inspection
- condition monitoring
- cleaning of plant
- health and safety

2. Maintenance planning and record keeping.

3. Autonomous maintenance.

17.3 Systems for 1. The key features of the following performance

continuous improvement systems:
improvement - Reliability Centred Maintenance (RCM)
- Total Productive Maintenance (TPM)
- Workplace Organisation (5S)

© The Institute of Brewing and Distilling (GCB Syllabus Version 2, May 2011)
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Syllabus section 18: Utilities – Water and effluent in brewing.

Ref. Topics Candidates should understand and be able to explain

and describe in simple terms, or demonstrate
(No. of questions to familiarity with:
be answered = 3)
18.1 Water sources 1. Characteristics and quality of an ideal brewery
and treatments water supply.

2. Sources of water for a brewery.

3. The basic principles and diagrammatic

representation treatment plants for:
- water filtration
- water sterilization
- water softening / deionization
- water de-aeration

18.2 Water types and 1. Differentiation and typical uses of:

uses - de-aerated water
- process water
- service water

2. Legionella in cooling water and service water and

the health risks associated with the micro-
organism.

3. Points at which water is introduced into the process

and the special water quality needed at these
points.

18.3 Sources of 1. The nature and characteristics of effluent from

effluent and its principal brewery operations.
measurement
2. The components of effluent quality:
- volume
- suspended solids (SS)
- chemical oxygen demand (COD)
- biological oxygen demand (BOD)
- pH
- temperature

© The Institute of Brewing and Distilling (GCB Syllabus Version 2, May 2011)
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GCB Syllabus (C&F and Cask)

Syllabus Section 19: Utilities – Process gases.

Ref. Topics Candidates should understand and be able to explain

and describe in simple terms, or demonstrate
(No. of questions to familiarity with:
be answered = 1)
19.1 Properties, 1. The essential properties and quality of compressed
applications and air and oxygen for use as process gases.
safety
2. The essential properties of carbon dioxide and
nitrogen for use as process gases.

3. The practice and benefits of carbon dioxide

collection. 9

4. The significance of inertness.

5. Typical uses for process gases.

6. The economic importance of leak prevention.

7. Safe handling and storage of compressed gas

cylinders.

8. Safety hazards associated with storage of liquid

gases and their distribution in high-pressure mains.

© The Institute of Brewing and Distilling (GCB Syllabus Version 2, May 2011)
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GCB Syllabus (C&F and Cask)

Syllabus section 20: Brewing and the environment.

Ref. Topics Candidates should understand and be able to

explain and describe in simple terms, or demonstrate
(No. of questions to be familiarity with:
answered = 3)
20.1 Sustainability and 1. The concept of a sustainable industry.
climate change
2. The role of carbon dioxide – the carbon cycle.

3. Sources of carbon dioxide emissions.

20.2 Conservation 1. Principal energy consuming activities in a

brewery.

2. Typical energy reduction strategies.

3. Principal water consuming activities.

4. Typical water conservation strategies.

20.3 Waste 1. Principal waste generating activities in a brewery.

2. Issues for waste disposal.

3. Strategies to minimize waste and encourage

recycling.

© The Institute of Brewing and Distilling (GCB Syllabus Version 2, May 2011)
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GCB Syllabus (C&F and Cask)

Notes for examiners and tutors.

1
Options include 4, 5, and 6 –roll dry mills, wet mill, and hammer mill. The malt preparation equipment,
appropriate to the type of mill, includes screens, destoners, weighers and malt conditioning devices.
Candidates should be aware of the different operating principles of a dry roll mill, a wet mill and a hammer
mill, and their association with the type of mash separation device used.
2
. For decoction systems incorporating a cereal cooker, familiarity with the plant configuration is expected
but the quantitative data required is restricted to the temperatures achieved in the main conversion vessel.
Details of volumes and cereal temperatures are not required.
3
Candidates may be aware of other systems, but questions will only be asked on ‘traditional’ wort boiling
systems.
4
Wort filtration systems using filter aids are not required.
5
Knowledge of metabolic pathways and yeast enzymes is not required.
6
No knowledge of continuous fermentation systems is required.
7
Includes green beer centrifuging, though questions will not be asked about the centrifuges themselves.
8
A detailed knowledge of cask washing and filling machinery is not required, but candidates should be
familiar with the sequence of events and any conditions required during the washing and filling processes.
9
No knowledge of the collection and compression plant is required. Candidates should be aware of the
economic and environmental arguments for collection [see section 20] and the operational procedures for
the timing of collection.

© The Institute of Brewing and Distilling (GCB Syllabus Version 2, May 2011)