Courses

No and Low Alcohol Beer Production Course

Discover the the science and technology behind no and low alcohol beer production.

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As we transition to becoming the Chartered Institute of Brewers and Distillers (CIBD) on 1st January 2025 with a new website, you will not be able to book any courses or qualifications between 1st January and 5th January 2025. If you have already booked a qualification or a short course with us, you will continue to have access to the learning material on Moodle.

Click here for more on the transition.

No and low alcohol is currently the most exciting and fast-moving beer category. The IBD no and low alcohol beer production course provides everything an experienced commercial brewer needs to know to to produce excellent no and low alcohol products safely, at minimum cost and in compliance with regulations.

You will discover the most up to date information on the science and technology of no and low alcohol beer production. You will be guided through the brewing process from raw materials to packaging and provided with the knowledge required to be an accomplished no and low alcohol beer producer. The course provides everything you need to know and some things you probably didn’t realise you needed to know! All, in an engaging, interactive and multimedia format.

This course has been developed in collaboration with leading brewers, brewing consultants, yeast suppliers and manufacturers of dealcoholisation equipment. There is also advice from brewers with experience of producing no and low alcohol beer at a range of scales. The no and low alcohol beer production course features the same technical excellence found in all IBD education, with the benefit of not needing to sit a formal exam.

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

After the course, you can download technical information including:

  • The legal classifications of low and non-alcoholic beers
  • Nutritional information for no and low alcohol beers
  • Mashing profiles and yeast types for use in no and low alcohol beers
  • The main flavour compounds to control in no and low alcohol beer
  • Key calculations for processing, dilution and flavouring
  • A summary of the options for dealcoholisation
  • Key hurdles to microbiological contamination
ESSENTIAL INFORMATION

Learning Time: Approximately 5 hours

90 days full access to unique interactive content from date of enrolment

Price: Just £99

 

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With the Course You Will:

  • Discover the legal definitions of no and low alcohol beer from around the world
  • Learn in-depth about no and low alcohol beer flavour and flavour faults
  • Receive guidance on how to optimise brewhouse operations for no and low alcohol beer production
  • Discover the science behind the yeast strains currently in use and their brewing attributes
  • Gain a detailed understanding of the approaches to fermentation management in no and low alcohol beer production
  • Learn the scientific principles of the dealcoholisation process
  • Get to know the commercially available thermal and membrane-based dealcoholisation technologies
  • Gain an understanding of the ingredients, additives and processes used to ensure low and no alcohol beer tastes and looks superb
  • Discover how to use hurdle technology to manage food safety when producing no and low alcohol beer
  • Learn the science and gain an understanding of technology of sterile filtration and pasteurisation
  • Receive an explanation of all the calculations you need to make no and low alcohol beer
  • Get the thoughts and advice of our no and low alcohol beer experts

Key Features

  • Learn at your own pace, when and where it is most convenient for you
  • Have access to the course material for 90 days from the date of enrolment
  • Learn with a rich blend of engaging text, illustrations and videos
  • Download a PDF with a summary of the course including key calculations, facts and figures
  • Check your understanding at the end of each lesson
  • Receive a Certificate of Completion from the world’s most recognised brewing learning provider

What previous candidates are saying?

I decided to take this course in order to broaden my technical knowledge in new product development. My organisation is in an accelarated NPD drive and we looking at any possible products to be commercialised into the market - and No/Lo Alcohol beverages are an option under our consideration. Hence, the motive for me to go for an in-depth technical understanding of the concepts. It is from knowledge gained from this course that will then advise my organisation on the best de-alcoholisation techniques to pursue.
SHEQ Specialist
African Distillers Limited
The level of information packed into this course is fantastic, all of the statistics and in detail explanations of ways to go about producing AF products. I also really appreciated that some of the language used was a little less formal and funny at times, so it made it very engaging for me. It felt a bit like doing some of the set for success classes again which I very much enjoyed.
Brewer
Undisclosed
I work in Quality in a large brewery and we package non-alcoholic and low alcohol beer - so it is worthwhile to know the processes and risks involved to help and problem solving. The course is informative and educational but also easy to understand and has a good flow to it.
Quality Specialist for the Brewing & Processing department
CMBC
Since no and low alcohol beer is indeed a new growing trend in the sector, I decided to take this course to learn more about the topic. The course feature various methodologies to make no and low alcohol beer, therefore it really covers the whole spectrum.
Brewer
Birrificio Comedia
Having been involved with a large nablab operation (but that was 40 years ago!), it's evident that research, development and consequent technologies have changed over time. This course helped me understand the thinking behind these changes and what future work still needs to be done in this field.
Brewing Consultant
Retired
There was enough depth in each section to be informative while being short enough to make them easy to read and digest. I especially liked the short videos and links included so that there was extra material to read if needed.
Co-founder and Head Brewer
Crafters Brewing Co.

Who is This Course For?

  • Commercial brewers wanting to produce excellent no and low alcohol products safely, at minimum cost and in compliance with regulations
  • Serious home brewers who want to learn from the pros
  • Brewers who want to realise the potential of your brewery to exploit the growth of no and low alcohol beer

Why choose the IBD?

The IBD provides the most widely recognised professional beverage qualifications in the world.

The IBD was established in 1886 as The Laboratory Club and since then has built a trusted reputation due to the quality of its learning material, support for learners and rigor of its exams. 

Since we began professional qualifications in the 1950s, we have qualified over 100,000 brewers and distillers across the globe.