Apprentice Brewer

Summary

Join our farmhouse brewery team in West Acre and build a career in craft beer. You'll learn the full brewing and packaging process hands-on while completing a fully funded Level 4 Brewer Apprenticeship with HIT Training. No commercial brewing experience required—just curiosity and reliability!

Wage

£15,600 a year

Training course

Brewer (level 4)

Hours

Full-time, 37.5 hours per week. Mostly Monday to Friday, with occasional evening or weekend work as required by production schedules.

37 hours 30 minutes a week

Start date

Monday 7 December 2026

Duration

1 year 6 months

Positions available

1

Work

Most of your apprenticeship is spent working. You’ll learn on the job by getting hands-on experience.

What you'll do at work

• Learn to brew hands-on from raw materials through to fermentation and finishing
• Operate and maintain brewery equipment, including our BrauKon brewhouse, cellar, and packaging gear
• Assist with the canning, bottling, and packaging of finished products
• Carry out daily quality, safety, and sensory checks
• Keep accurate production records, assist with stock control, and participate in team handovers
• Clean, sanitise, and maintain high standards of hygiene across the brewery
• Learn about food safety, HACCP, water treatment, and waste reduction processes

Where you'll work

ABBEY FARM
RIVER ROAD
WEST ACRE
KING'S LYNN
PE32 1UA

Training

Apprenticeships include time away from working for specialist training. You’ll study to gain professional knowledge and skills.

Training provider

THE OPPORTUNITY PROVIDER LTD

Training course

Brewer (level 4)

What you'll learn

• Comply with industry legislation and regulations.
• Control and operate automated or manual plant and equipment required for fermentation and conditioning.
• Control and operate automated or manual plant and equipment required for raw material and ingredient handling, including storage management and rotation of brewing ingredients and raw materials.
• Clean down plant and equipment on completion of the raw material handling stage of brewing.
• Apply planning, prioritising and time management techniques
• Select and use brewing ingredients according to beer recipes.
• Adjust recipes to limit batch to batch variance.
• Maintain records for existing beer recipes.
• Control and operate automated or manual plant and equipment required for brewing.
• Clean down plant and equipment on completion of the brewhouse stage of brewing.
• Monitor and maintain yeast hygiene, vitality, and viability.
• Clean down plant and equipment on completion of the yeast and fermentation stage of brewing.
• Control and operate automated or manual plant and equipment required for beer finishing and maturation (stabilisation).
• Clean down plant and equipment on completion of the beer finishing and maturation stage of brewing.
• Control and operate automated or manual plant and equipment required for beer packaging.
• Clean down plant and equipment on completion of the packaging stage of brewing.
• Control and operate automated or manual plant and equipment required for transport and storage of bulk beer.
• Control and operation of automated or manual plant and equipment required for transport and storage of packaged beer.
• Clean down plant and equipment on completion of the product stability and retail trade quality stage of brewing.
• Apply and document product assurance checks. For example, microbiological, chemical, physical, sensory.
• Apply quality assurance (QA) and quality control (QC) procedures.
• Conduct and document food safety and Hazard Analysis and Critical Control Point (HACCP) checks.
• Apply sustainability and circular economy principles.
• Promote the beer industry and the brewery they are employed at.
• Apply problem solving and continuous improvement (CI) tools and techniques.
• Communicate and network with others verbally and visually, for example internal and external colleagues and stakeholders.
• Communicate in writing with others for example, internal and external customers, colleagues, and managers.
• Use information and digital technology. Comply with GDPR and cyber security regulations and policies.
• Follow equity, diversity, and inclusion principles.
• Comply with industry legislation and regulations.
• Control and operate automated or manual plant and equipment required for fermentation and conditioning.
• Control and operate automated or manual plant and equipment required for raw material and ingredient handling, including storage management and rotation of brewing ingredients and raw materials.
• Clean down plant and equipment on completion of the raw material handling stage of brewing.
• Apply planning, prioritising and time management techniques
• Select and use brewing ingredients according to beer recipes.
• Adjust recipes to limit batch to batch variance.
• Maintain records for existing beer recipes.
• Control and operate automated or manual plant and equipment required for brewing.
• Clean down plant and equipment on completion of the brewhouse stage of brewing.
• Control and operate automated or manual plant and equipment required for fermentation and conditioning.
• Monitor and maintain yeast hygiene, vitality, and viability.
• Clean down plant and equipment on completion of the yeast and fermentation stage of brewing.
• Control and operate automated or manual plant and equipment required for beer finishing and maturation (stabilisation).
• Clean down plant and equipment on completion of the beer finishing and maturation stage of brewing.
• Control and operate automated or manual plant and equipment required for beer packaging.
• Clean down plant and equipment on completion of the packaging stage of brewing.
• Control and operate automated or manual plant and equipment required for transport and storage of bulk beer.
• Control and operation of automated or manual plant and equipment required for transport and storage of packaged beer.
• Clean down plant and equipment on completion of the product stability and retail trade quality stage of brewing.
• Apply and document product assurance checks. For example, microbiological, chemical, physical, sensory.
• Apply quality assurance (QA) and quality control (QC) procedures.
• Conduct and document food safety and Hazard Analysis and Critical Control Point (HACCP) checks.
• Apply sustainability and circular economy principles.
• Promote the beer industry and the brewery they are employed at.
• Apply problem solving and continuous improvement (CI) tools and techniques.
• Communicate and network with others verbally and visually, for example internal and external colleagues and stakeholders.
• Communicate in writing with others for example, internal and external customers, colleagues, and managers.
• Use information and digital technology. Comply with GDPR and cyber security regulations and policies.
• Follow equity, diversity, and inclusion principles.

Training schedule

Training will be delivered predominantly on-site at Duration Brewing in West Acre through hands-on practical experience. Off-the-job training and structured study will be delivered by HIT Training via regular online learning sessions and scheduled workplace assessor visits. Specialist workshops will also take place at the University of Nottingham’s International Centre for Brewing Science.

More training information

Upon successful completion, the apprentice will achieve a Level 4 Brewer Apprenticeship delivered in partnership with HIT Training. The programme includes access to specialist workshops at the University of Nottingham, covering advanced brewing science, quality control, and hygiene standards.

Requirements

Share if you have other relevant qualifications and industry experience. The apprenticeship can be adjusted to reflect what you already know.

Skills

• Communication skills
• Attention to detail
• Organisation skills
• Problem solving skills
• Number skills
• Logical
• Team working
• Initiative
• Physical fitness