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Brewmaster makes beer no light affair
Sarah-Jane Bosch
12 December 2005 at 04h30
It is useful to have a practical background. I did my apprenticeship at a small brewery in Bavaria in Germany where I learned the basics of brewing beer.
Everything was done by hand and I saw the different steps of the production process.
These days, most of the processes are computerised, but with my practical background I know what each process entails. After my apprenticeship, I went to university to get my degree as a diploma engineer for brewing and beverage technology.
What does your job entail?
I am responsible for the full process required for the brewing of our beers - from receiving raw materials to the filling stage. I contact our raw material suppliers overseas to discuss quality of materials and specifications.
My main area of responsibility is the brewing of beer and the fermentation, maturation and filtration of all our brands. I am also responsible for the production of the beers we brew under licence, and when the market requires it, I take responsibility for the creation of new brands.
On another level, I train people in the brewing science, assisting those who wish to be taught the trade. At this brewery, brewers and operators have to complete two-and-a-half years of practical training before being sent to Germany or the United Kingdom to complete their qualification as trade brewers. I teach basic brewing theory to these students.
Average workday:
I monitor the brewing process, fine-tune if necessary and ensure that every batch of beer tastes the same.
I also adjust brewing and fermentation recipes to work with new raw materials. Every day, I meet and discuss the results of the brewing process with the quality department.
I am also responsible for the production schedule to ensure the right beer is produced in the right volumes and the right quality to be available to meet order demands.
On average I work nine to 10 hours a day including weekends and public holidays.
Best part of the job:
All the hard work pays off when the brands I work on receive international acclaim. We won two gold medals for Windhoek Lager and Windhoek Draught and two silver medals for Windhoek Light and Tafel Lager at the DLG tasting in Germany this year.
Windhoek Light also won a gold medal for the best light beer in the world two weeks ago at the International Brewing Awards in Munich, Germany.
Worst part of the job:
Any complaint from a customer feels like a personal insult.
Why did you choose this career?
Beer is a traditional drink in Germany where I grew up, especially in my hometown in Bavaria. Beers brewed here use only malted barley, water, hops and yeast during manufacture, and for me purity and tradition go hand in hand. You must be passionate about quality to brew beer.
What else would you have liked to do?
I would have loved to become a pilot.
Are you paid enough?
Payment in the international brewing industry is good and you can expect great remuneration for the hard work needed to be successful in this career.
Rate your work stress on a scale of 1 to 10:
Through the year eight and in peak season (September to March) 10 or more.
What do you do in your leisure time?
I love travelling through Namibia to see landscapes and meet the people of this country.
Travel opportunities?
Brewing managers can work all over the world. I have already worked for different breweries in the USA, Sweden and Poland.
You can also take on opportunities in the beverage or food industry or act as technical manager at the supplier industries, such as malt factories, chemical industries and engineering industries.
Qualifications needed:
You need a tertiary qualification in biochemistry and organic chemistry.
Where to train:
Universities and universities of technology offer degree and diploma courses in biochemistry and organic chemistry. The University of Stellenbosch offers a BSc Hons in Agricultural Sciences, where the emphasis is on research and technology.
Elsenburg Agriculture College offers a three-year diploma in viticulture and oenology. The University of Weihenstephan in Germany offers a degree as diploma brewmaster or diploma engineer, and many of the larger international universities offer similar courses.
Expected earnings:
Your income will depend on the brand on which you are working and the company for which you are working.
Contact: Franz Schepping at Namibia Breweries Limited, Box 206, Windhoek, Namibia, 264 61 320 4999, www.nambrew.com, nambrew@olfitra.com.na; Elsenburg Agriculture College 021 808 5400; Stellenbosch University 021 808 9111: University of the Western Cape 021 959 2911; University of Cape Town 021 650 9111; Cape Peninsula University of Technology 021 460 3911,
021 959 6911.
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