A New Era: From the IBD to the CIBD
This year’s Presidential Dinner marked a significant milestone, as we transition to become the Chartered Institute of Brewers and Distillers beginning in January 2025.
A message from IBD President, Dr. Megan Sheehy.
Dear Members, on behalf of the Board and everyone at the IBD, I am delighted to extend warm New Year wishes to each and every one of you.
It is the IBD’s vision to be the global leader of sustainable professional education and development in the brewing, distilling and allied industries. It is this ambition and passion that guides us in our pursuit of excellence for the IBD.
I’m pleased to be able to report that in 2023 we had another strong operating year with growth across all areas, alongside disciplined financial controls. Our robust overall performance is demonstrative of the IBD’s flexibility, commitment and drive for collective success. Our people continue to be our greatest asset and I would like to thank our team members and strong volunteer network for their passion and commitment that continues to drive our prosperity.
Over the coming year, my focus will be on Board leadership and prioritising the growth and development of the IBD. I’ll also be concentrating on promoting membership engagement and value at this important milestone in the IBD’s history following the recent granting of Chartership status.
The achievement of Chartership is a defining moment in our history as an organisation and represents the highest accolade for professionals working within our industry, providing the rightful recognition and respect to the science and art of brewing and distilling across the globe.
We are proud that the IBD continues to be recognised amongst the top 2-3% of UK charities and believe that our chartered status will step change the IBD’s standing in public trust and confidence. Furthermore, it will build recognition in the global drinks industry for its importance to society and the economy, reinforcing the credibility of the IBD in delivering excellence in professional education and development.
Whilst a great amount of work has been carried out to achieve this status to date, the formal transition from the IBD to the CIBD is a detailed and complex legal process reliant on multiple official entities. As you can appreciate, not everything will be under our control, and we will experience our ups and downs. However, we promise to do our best to ensure an effective transition for all, and request you, our members, for your patience and support as we navigate these complexities.
We will continue to engage with the Section Committees and you on the benefits of Chartership for all.
Taking a look back on this year, I would like to congratulate and thank our sections for continuing to engage members, and newcomers to the industry through events supporting lifelong learning, and great networking opportunities.
This year we celebrated the success of two extremely important and valued IBD events, the IBD Asia Pacific Convention, led by the Asia Pacific Section and the World Distilled Spirits Conference, led by the Scottish Section. These events are globally recognised for their excellence, and the dedication of the organising committees must be applauded as the work behind the scenes is immense to deliver such high-quality events.
I’m looking forward to working with many of you over the next year. I firmly believe that what sets the IBD apart is its unique and passionate community of sections, volunteers, academics and industry experts. I would like to wish you a productive and prosperous 2024 and thank you for your ongoing support.
Best wishes,
Dr. Megan Sheehy
IBD President
This year’s Presidential Dinner marked a significant milestone, as we transition to become the Chartered Institute of Brewers and Distillers beginning in January 2025.
We thank all our members who took part in this significant moment for our community by voting. The AGMs was an opportunity for our members to understand the key changes at the IBD as we finalise our transition to the CIBD.
When considering a career in the beverage industry, many of us were enticed in by the waft of sweetness from a freshly made mash, the heady scent of the angels’ share or the feeling of pride at seeing our perfectly dressed bottle on a supermarket fixture.