Brewer

A brewer is a person who creates beer by combining ingredients like water, malt, hops, and yeast. They may work in commercial breweries, brewpubs, or as homebrewers. The term can refer to professionals who supervise production or hobbyists who brew on a small scale.

Professional brewers are typically employed in breweries and may hold roles such as brewmaster, production brewer, or quality control specialist. Training can vary from formal degree programs in brewing science or fermentation to apprenticeships and on‑the‑job experience. Certification programs exist for service and sensory evaluation, such as Cicerone or BJCP, though these are not prerequisites for brewing.

Brewing involves converting malted barley into fermentable wort, which is boiled with hops for flavor and aroma, then cooled and fermented with yeast. After primary fermentation, beer may be conditioned, filtered or carbonated, and finally packaged for distribution. Quality control, sanitation, and record keeping are ongoing responsibilities.

Breweries range from large multinational producers to small craft and microbreweries, brewpubs, and homebrewers. The modern craft beer movement emphasizes flavor diversity and independence from large-scale monopolies. Regulatory considerations include food safety, labeling, and alcohol laws that vary by country and region.

Brewing dates to ancient civilizations; in modern times, yeast understanding, refrigeration, and sanitary practices shaped contemporary methods. Since the late 20th century, craft and artisanal brewing have expanded opportunities for individuals to work as brewers in a variety of settings.