SAQA All qualifications and part qualifications registered on the National Qualifications Framework are public property. Thus the only payment that can be made for them is for service and reproduction. It is illegal to sell this material for profit. If the material is reproduced or quoted, the South African Qualifications Authority (SAQA) should be acknowledged as the source.
SOUTH AFRICAN QUALIFICATIONS AUTHORITY 
REGISTERED UNIT STANDARD: 

Control clear beer fermentation systems 
SAQA US ID UNIT STANDARD TITLE
119279  Control clear beer fermentation systems 
ORIGINATOR
SGB Food 
PRIMARY OR DELEGATED QUALITY ASSURANCE FUNCTIONARY
-  
FIELD SUBFIELD
Field 06 - Manufacturing, Engineering and Technology Manufacturing and Assembly 
ABET BAND UNIT STANDARD TYPE PRE-2009 NQF LEVEL NQF LEVEL CREDITS
Undefined  Regular  Level 6  Level TBA: Pre-2009 was L6  18 
REGISTRATION STATUS REGISTRATION START DATE REGISTRATION END DATE SAQA DECISION NUMBER
Reregistered  2018-07-01  2023-06-30  SAQA 06120/18 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2024-06-30   2027-06-30  

In all of the tables in this document, both the pre-2009 NQF Level and the NQF Level is shown. In the text (purpose statements, qualification rules, etc), any references to NQF Levels are to the pre-2009 levels unless specifically stated otherwise.  

This unit standard does not replace any other unit standard and is not replaced by any other unit standard. 

PURPOSE OF THE UNIT STANDARD 
A person credited with this unit standard is able to:

1. Manage and control the fermentation process
2. Compare Fermentations Systems used in beer manufacture
3. Measure analyse and interpret process data
4. Identify Non Conformance
5. Manage and implement corrective actions

This unit standard is intended for practicing brewers who need to ferment wort to produce in specification green beer suitable for further down stream processing.

The skills, knowledge and understanding demonstrated within this unit standard are essential for social and economic transformation and upliftment for any individual. 

LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
Chemistry
  • NQF 5 Chemistry
    Microbiology
  • NQF 5 Microbiology
    Brewing process
  • Advanced Overview

    Problem Solving Techniques
    World Class Manufacturing 

  • UNIT STANDARD RANGE 
    This unit standard range is applicable to the fermentation of all wort types to the specified green beer. 

    Specific Outcomes and Assessment Criteria: 

    SPECIFIC OUTCOME 1 
    Manage and control the fermentation process. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    The principal fermentation variables are managed in order to produce in specification beer. 
    ASSESSMENT CRITERION RANGE 
    The factors include:
  • Carbon dioxide toxicity with regards to yeast
  • Alcohol sensitivity with regards to yeast
  • Ester formation
  • Higher alcohol formation
  • Vicinal diketone concentrations
  • Sulphur compound concentrations
  • Fatty acid formation
  • Fermentation rate
  • Alcohol yield
  • Real degree of fermentation
  • Yeast growth profile
  • Present extract, limiting extract difference
     

  • ASSESSMENT CRITERION 2 
    The processes of wort collection and fermenter filling in order to produce in specification beer are described. 
    ASSESSMENT CRITERION RANGE 
    The factors include:
  • Clarification and cooling of wort
  • Wort depth
  • Oxygenation of wort
  • Calculation of yeast pitching rate
  • Pitching of yeast
    Single brew tanks
    Multi brew tanks
  • Post collection additions
     

  • ASSESSMENT CRITERION 3 
    The management of the fermentation vessel to produce an in specification beer is described. 
    ASSESSMENT CRITERION RANGE 
    The factors include:
  • Equipment used
  • Sampling techniques
  • Control philosophies
    Cooling jacket temperatures and positions
    Temperature profiles and probe positions
     

  • ASSESSMENT CRITERION 4 
    The various techniques employed to recover yeast from a fermenter are evaluated. 
    ASSESSMENT CRITERION RANGE 
    The factors include:
  • Top cropping
  • Bottom cropping
  • Use of centrifuges and decanters
  • Equipment required
  • Minimisation of beer loss
     

  • ASSESSMENT CRITERION 5 
    The recovery of carbon dioxide from a fermenter is demonstrated. 
    ASSESSMENT CRITERION RANGE 
    The factors include:
  • Measurement of CO2 purity
  • Timing of CO2 recovery
  • Equipment used
  • Health and safety aspect
     

  • ASSESSMENT CRITERION 6 
    The objectives and requirements for secondary fermentations are debated. 
    ASSESSMENT CRITERION RANGE 
    The factors include:
  • Objectives
  • Temperature
  • Flavour changes
  • Time
  • Yeast concentration
  • Yeast strain
  • CO2 purging
     

  • ASSESSMENT CRITERION 7 
    The status and performance of the fermentation processing plant is recorded. 
    ASSESSMENT CRITERION RANGE 
    The factors include:
  • Quality systems
  • Documentation
     

  • ASSESSMENT CRITERION 8 
    The principles of world-class manufacturing are applied to optimise the fermentation process. 
    ASSESSMENT CRITERION RANGE 
    The factors include:
  • Knowledge of world class manufacturing principles
     

  • SPECIFIC OUTCOME 2 
    Measure analyse and interpret process data. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    The principal fermentation variables and their typical ranges for lagers and ales are defined. 
    ASSESSMENT CRITERION RANGE 
    The factors include:
  • Wort strength (including carbohydrate profiles of fermentable and unfermentable)
  • Pitching rate
  • Yeast count profile
  • Pitching temperature
  • Fermentation temperature profile
  • Fermentation rate
  • Dissolved oxygen concentration
  • Wort nitrogen concentration (total and free amino)
  • Alcohol concentration
  • Dissolved carbon dioxide concentration
  • Fermentation top pressure
  • pH
     

  • ASSESSMENT CRITERION 2 
    The principal fermentation variables and their typical ranges for lagers and ales are measured. 
    ASSESSMENT CRITERION RANGE 
    The factors include:
  • Wort strength (including carbohydrate profiles of fermentable and unfermentable)
  • Pitching rate
  • Yeast count profile
  • Pitching temperature
  • Fermentation temperature profile
  • Fermentation rate
  • Dissolved oxygen concentration
  • Wort nitrogen concentration (total and free amino)
  • Alcohol concentration
  • Dissolved carbon dioxide concentration
  • Fermentation top pressure
  • pH
     

  • ASSESSMENT CRITERION 3 
    Fermentation efficiencies are calculated. 
    ASSESSMENT CRITERION RANGE 
    The factors include:
  • Beer Loss
  • Conversion Efficiency
  • Alcohol Yield
     

  • SPECIFIC OUTCOME 3 
    Identify non conformance. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    Fermentation sub processes are audited for conformance to standard operating procedure. 
    ASSESSMENT CRITERION RANGE 
    The factors include:
  • Yeast Pitching
  • Temperature Profile
  • Yeast Removal
  • Fermenter Cooling
  • CO2 Collection
     

  • ASSESSMENT CRITERION 2 
    Fermentation sub process products are analysed for conformance to specification. 
    ASSESSMENT CRITERION RANGE 
    The factors include:
  • Cropped yeast
  • Green beer
  • Scrapped yeast
  • CO2 purity
     

  • SPECIFIC OUTCOME 4 
    Manage and implement corrective actions. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    The presence of non-conformance is identified and quantified. 
    ASSESSMENT CRITERION RANGE 
    The factors include:
  • Audit systems
     

  • ASSESSMENT CRITERION 2 
    By the use of appropriate problem solving techniques corrective action plans are generated. 
    ASSESSMENT CRITERION RANGE 
    The factors include:
  • Problem solving techniques
     

  • ASSESSMENT CRITERION 3 
    Implement corrective actions to eliminate identified non-conformances. 
    ASSESSMENT CRITERION RANGE 
    The factors include:
  • Review work practices
  • Modify plant
  • Training and assessment
     

  • ASSESSMENT CRITERION 4 
    The findings are accurately recorded, stored and shared. 
    ASSESSMENT CRITERION RANGE 
    The factors include:
  • Knowledge management systems
  • Documentation systems
     


  • UNIT STANDARD ACCREDITATION AND MODERATION OPTIONS 
  • Internal moderation.
  • External moderation.
  • An assessor, accredited by the relevant ETQA, will assess the learner`s competency.
  • Assessment procedures will be supplied by the ETQA in alignment with NSB requirements.
  • All assessment activities must be fair, so that all candidates have equal opportunities. Activities must be free of gender, ethnic or other bias.
  • Questions and answers to determine theoretical knowledge are expected.
  • Examination of an assessment portfolio.
  • Reporting skills are demonstrated by effective communication, using verbal (language) and/or writing skills.
  • Direct observation in simulated or actual work conditions.
  • Practical demonstration of main activity(s) reflected in the title. 

  • UNIT STANDARD ESSENTIAL EMBEDDED KNOWLEDGE 
    Embedded knowledge is reflected within the assessment criteria of each specific outcome.

    1. The general properties of fermentation vessels:
  • Materials of construction
  • Vessel geometry
  • Monitoring and control equipment
  • Vessel hygiene

    2. The fermentation systems used in the manufacture of beer. (Traditional and Current)
  • Open fermenters
  • Closed fermenters
  • Square fermenters
  • Burton union's
  • Cylindrical vessels
  • Cylindroconical vessels
  • Dual purpose vessels
  • Continuous fermentation systems
  • Immobilized fermentation systems
  • High gravity systems
    Limiting factors
    Impact on beer flavour
    Impact on yeast
    Dilution water 

  • UNIT STANDARD DEVELOPMENTAL OUTCOME 
    N/A 

    UNIT STANDARD LINKAGES 
    N/A 


    Critical Cross-field Outcomes (CCFO): 

    UNIT STANDARD CCFO IDENTIFYING 
    Identify and solve problems in which response displays that responsible decisions, using critical and creative thinking, have been made. Evident in all specific outcomes. 

    UNIT STANDARD CCFO WORKING 
    Work effectively with others as a member of a team, group, organisation or community. Evident in all specific outcomes. 

    UNIT STANDARD CCFO ORGANISING 
    Organise and manage oneself and one`s activities responsibly and effectively. Evident in all specific outcomes. 

    UNIT STANDARD CCFO COLLECTING 
    Collect, analyse, organise and critically evaluate information. Evident in all specific outcomes. 

    UNIT STANDARD CCFO COMMUNICATING 
    Communicate effectively by using mathematical and/or language skills in the modes of oral and/or written presentations. Evident in all specific outcomes. 

    UNIT STANDARD CCFO SCIENCE 
    Use science and technology effectively and critically, showing responsibility towards the environment and health of others. Evident in all specific outcomes. 

    UNIT STANDARD CCFO DEMONSTRATING 
    Demonstrate an understanding of the world as a set of related systems by recognising that problem solving contexts do not exist in isolation. Evident in all specific outcomes. 

    UNIT STANDARD CCFO CONTRIBUTING 
    Contribute to the full personal development of each learner and the social and economic development of the society at large. Evident in all specific outcomes. 

    UNIT STANDARD ASSESSOR CRITERIA 
    N/A 

    REREGISTRATION HISTORY 
    As per the SAQA Board decision/s at that time, this unit standard was Reregistered in 2012; 2015. 

    UNIT STANDARD NOTES 
    N/A 

    QUALIFICATIONS UTILISING THIS UNIT STANDARD: 
      ID QUALIFICATION TITLE PRE-2009 NQF LEVEL NQF LEVEL STATUS END DATE PRIMARY OR DELEGATED QA FUNCTIONARY
    Core  49532   National Diploma: Clear Fermented Beverage Processing: Brewing  Level 6  NQF Level 06  Reregistered  2023-06-30  FOODBEV 


    PROVIDERS CURRENTLY ACCREDITED TO OFFER THIS UNIT STANDARD: 
    This information shows the current accreditations (i.e. those not past their accreditation end dates), and is the most complete record available to SAQA as of today. Some Primary or Delegated Quality Assurance Functionaries have a lag in their recording systems for provider accreditation, in turn leading to a lag in notifying SAQA of all the providers that they have accredited to offer qualifications and unit standards, as well as any extensions to accreditation end dates. The relevant Primary or Delegated Quality Assurance Functionary should be notified if a record appears to be missing from here.
     
    NONE 



    All qualifications and part qualifications registered on the National Qualifications Framework are public property. Thus the only payment that can be made for them is for service and reproduction. It is illegal to sell this material for profit. If the material is reproduced or quoted, the South African Qualifications Authority (SAQA) should be acknowledged as the source.