Please help us to keep our membership database up to date by e-mailing any change of employer, address, telephone numbers or email address to the Secretary.


Please quote your membership number in all correspondence.


If you would prefer to use normal mail the address is:


Institute of Brewing and Distilling – Africa Section

Alastair J L Kennedy
PO Box 899


What can the Institute offer?

Internationally recognised examinations are as follows.

Fundamentals of Brewing and Packaging
General Certificate in Brewing (GCB)*
General Certificate in Packaging (GCP)*
General Certificate in Distilling (GCDi)*
Diploma in Brewing (Dipl.Brew)*
Diploma in Beverage Packaging
Diploma in Distilling (Dipl.Distil)*
Master Brewer (M.Brew)


*Externally Accredited by City & Guilds

There is the John S Ford Award for outstanding candidates in the Associate examinations; winners are encouraged to spend their prize money on the study of brewing methods and developments overseas.


With effect from 1999, a Foundation Certificate in Brewing, at the pre-Associate level is being introduced. This covers Brewing and Packaging processes, and associated fundamental biological, biochemical and other principles. No formal qualifications are required to write the examination; the level of the content is appropriate for Team Leaders, Shift Supervisors and similar operating staff, while also being appropriate as a first step for those intending to go on to the Associate and Diploma levels.


The Journal of the Institute of Brewing, which publishes original scientific work of a high quality on all topics related to the raw materials of brewing, the brewing process and related fermentation process is available to members by contacting the IBD website . Its contributions are drawn from Universities, Colleges, Laboratories, Research staff in Companies and individual experts all over the world. Published quarterly, it carries critical survey articles and abstracts of relevant papers which have appeared in other journals.


Members also receive The Brewer and Distiller International which includes feature articles of general interest covering both science and technology, raw material reports and news both of Institute activities and from the industry in general. It is essential reading for technical staff and examination students.


This journal is published monthly and like the Journal is distributed in over 70 countries worldwide. Members also receive technical reports and other printed material. The Institute runs Brewster courses in technical management as preparation for candidates sitting their examinations. It also provides support through a Brewing Science and Technology series of publications, and the development of further study material is being addressed. Similar courses are now being run within the Africa Section, using local and overseas experts. Recent venues included Lagos, Nairobi, Harare and Seychelles. The Section subsidises the cost of these courses to a significant degree.


Once a year the Institute runs the International Brewing Science and Technology course, over five weeks at the BRI at Nutfield England. This focuses on brewing science and technology for modern lager brewing with associated raw materials, malting and packaging topics. It is attended by brewing staff from many parts of the world. Industrial study visits and engineering design and practical projects are included. Finally, the Institute organises one week study tours – looking at the brewing industry of a particular country or area – every few years.


The Institute offers many opportunities for members to keep themselves up to date, these include:


  • Scientific and technical conventions – held every two years both by the Asia Pacific and Africa Sections. These include exhibitions of plant, equipment and materials
  • Symposia – for example the Africa Section symposia on “Maintenance”, “Packaging for the beverage Industry”, “Barley, Malt and Wort” and “Sorghum”
  • Section meetings – apart from the paper that is normally presented at such meetings, they provide an opportunity to network with others in the industry. A member is entitled to attend the meetings of any section. The Africa Section itself networks with other sections
  • The opportunity to attend the EBC Congresses at member rates; also the Aviemore Conference in Scotland. In addition, the opportunity to submit papers /posters to be considered for presentation

Brewer and Distiller International

Membership Benefits

Member benefits include the following:

  • Section newsletter at least three times a year.
  • Opportunity for members to enter for the Centenary Research Scholarship Award and the Cambridge Award
  • Serving on committees, giving the opportunities both for further networking and personal development

All of this comes for little more than the cost of one night at a typical business hotel, or less than the cost of one day on an outside training course. As can be seen from the above, a company benefits from:

  • Having a qualified professional body of technical staff, of uniform and high standard
  • Their staff having continuing access to the information they need
  • The company, through its members, having access to the same information and resources; in particular, research and development work, and technological advances

For an annual subscription that is little more than that for an individual member, the company can become a corporate member. This gives it the right to nominate one person as its representative and this person has all the benefits of a member. The company can change its representative from time to time, without his/her going through the normal formalities for membership.


Any further employee who wishes to join, has to apply for membership in the usual way. It is normal for brewing companies to support the Institute in this way (in addition to their technical staff being individual members); corporate membership is also well worth considering by allied traders, and the benefits to them are clear.