You would make beer for people to enjoy in pubs and restaurants or buy in shops.

Some large breweries make huge quantities of beer. Small microbreweries make limited quantities of specialist and craft beers, often experimenting with different flavours and methods of brewing.

Depending on where you work you could concentrate on certain parts of the brewing process or work on all the stages.

You would:

• Get equipment ready for brewing

• Prepare, weigh and mix ingredients

• Keep records of ingredients

• Monitor the temperature and quality of the beer as it brews

• Wash and clean brewing containers and the work area

• Sterilise equipment

When the brewing process is complete you would fill the clean kegs, casks, bottles or cans and label them correctly.

You might load the beer on to lorries for distribution. At some smaller breweries you may also deliver to local customers.

Large breweries use computerised machinery and so increasingly only certain work, like weighing and measuring, is done by hand.

You would often be supervised by a technical brewer who would be responsible for the entire brewing process.

You’d need to have a reliable and responsible approach to hygiene, and health and safety issues.

• Institute of Brewing and Distilling

• British Beer and Pub Association