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: 

Manufacture wort 
SAQA US ID UNIT STANDARD TITLE
119282  Manufacture wort 
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  22 
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:
  • Manage and control the brewhouse process.
  • Measure analyse and interpret process and quality data.
  • Identify Non Conformance.
  • Manage and implement corrective actions.

    This unit standard is intended for practicing brewers who need to understand and apply brewing science principles to manufacture of wort to the desired specifications.

    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:
    > Hop Solubilisation and Formation of Hop Components.
    > PH.
    > Gas Solubility.
  • Microbiology:
    > Basic concepts of inhibition and elimination of contaminants.
  • Biochemistry:
    > Mashing:
    > Protein Degradation.
    > Starch Conversion.
    > Enzymology.
  • Engineering:
    > Theory of Filtration:
    > Darcy Equation.
  • Brewing process.
  • Basic Problem Solving Techniques.
  • World Class Manufacturing. 

  • UNIT STANDARD RANGE 
    This unit standard range is applicable to the management and control of brewhouse plant and process f from raw material intake to the production of cooled hopped sweet wort. 

    Specific Outcomes and Assessment Criteria: 

    SPECIFIC OUTCOME 1 
    Manage and control the brewhouse process. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    The intake operation of malt and adjuncts to a brewery is described with the aid of flow charts and diagrams. 
    ASSESSMENT CRITERION RANGE 
    The factors include:
  • Intake testing:
    > Conformance to order.
    > Damage (insect, handling, microbial).
    > Contamination (ergot, microbial, black grains, red grains, bird droppings).
    > Pesticide passports.
    > Variety.
    > Size.
    > Gape.
    > Moisture.
    > Nitrogen.
    > Temperature (sweating).
  • Sampling.
  • Malt storage.
  • Malt screening.
  • Dust control.
  • Size homogeneity.
  • Speciality malts.
  • Solid adjuncts.
  • Liquid adjuncts.
     

  • ASSESSMENT CRITERION 2 
    The appropriate mill is selected to produce in specification grist. 
    ASSESSMENT CRITERION RANGE 
    The factors include:
  • Equipment related to transfer of malt to mill.
  • Principles, design and operation of:
    > Two roller dry mills.
    > Four roller dry mills.
    > Five roller dry mills.
    > Six roller dry mills.
    > Hammer mills.
    > Wet mills:
    > Malt conditioning (steep, conditioning screw, steam).
  • Relevance of particle size control in milling:
    > Extract recovery.
    > Run off times.
    > Expected ratios of husk: coarse grits: fine grits: flour.
  • Consequences for downstream brewhouse processing equipment and design.
  • Grist evaluation.
     

  • ASSESSMENT CRITERION 3 
    The appropriate mashing conditions to produce in specification sweet wort are selected. 
    ASSESSMENT CRITERION RANGE 
    The factors include:
  • Objective.
  • Alpha amylase.
  • Beta amylase.
  • Limit dextrinase.
  • Proteases.
  • Influence and control of pH.
  • Influence of time.
  • Influence of temperature.
  • Influence of grist: liquor ratio.
  • Process aids (enzymes).
     

  • ASSESSMENT CRITERION 4 
    The appropriate equipment is selected to achieve desired wort clarity. 
    ASSESSMENT CRITERION RANGE 
    The factors include:
  • Darcy equation.
  • Differential pressure.
  • Area.
  • Viscosity.
  • Design and operation:
    > Mash tun.
    > Lauter tun.
    > Mash filter.
  • Comparative run off rates.
  • Comparative extract recovery.
  • Comparative wort quality.
  • Extract calculations.
  • Sparging.
  • Oxygen uptake and its impact.
  • Spent grain analysis.
     

  • ASSESSMENT CRITERION 5 
    The boiling process is managed to achieve in specification hot wort. 
    ASSESSMENT CRITERION RANGE 
    The factors include:
  • Sterilization.
  • Solubilisation and formation of hop components.
  • Volatile flavour control.
  • Late hopping.
  • Enzyme inactivation.
  • Protein coagulation.
  • Colour changes.
  • PH changes.
  • Adjunct addition.
  • Processing aids (kettle finings).
  • Design and operation of kettles:
    > Internal heating.
    > External heating.
    > Pressure.
    > Combination vessels.
    > Wort quality:
    > Evaporation rate.
    > Boil time.
    > Vigour of boil.
    > Energy consumption.
     

  • ASSESSMENT CRITERION 6 
    The hot wort clarification process is managed to achieve in specification hot wort. 
    ASSESSMENT CRITERION RANGE 
    The factors include:
  • Need for clarification.
  • Hot trub.
  • Settling tank.
  • Cool ship.
  • Hop back.
  • Hop separator.
  • Whirlpool.
  • Centrifuge.
  • Influence of hop product.
  • Efficiency of clarification.
  • Measurement of clarification.
  • DMS.
     

  • ASSESSMENT CRITERION 7 
    Manage the cooling of wort to achieve the desired specifications. 
    ASSESSMENT CRITERION RANGE 
    The factors include:
  • Design and operation of plate heat exchangers.
  • Cold trub.
  • Oxygen dissolution:
    > Into hot wort.
    > Into cold wort.
    > Control philosophy.
  • Collection temperatures for different beer styles:
    > Ales.
    > Lagers.
    > Stouts.
     

  • ASSESSMENT CRITERION 8 
    The brewhouse cycle plan is produced to meet customer's requirements. 
    ASSESSMENT CRITERION RANGE 
    The factors include:
  • Process area availability.
  • Cleaning and sanitizing time.
  • Maintenance time.
  • Raw Material Availability.
  • Safety precautions.
  • Cleaning plant availability.
  • Downstream factors.
  • Product quality:
    > Evaporation rate and extent.
    > Cleaning frequency.
     

  • ASSESSMENT CRITERION 9 
    The brewhouse cycle plan is communicated and accepted by all relevant parties. 
    ASSESSMENT CRITERION RANGE 
    The factors include:
  • Internal customers.
  • External customers.
  • Labour requirements.
  • Downstream processes.
  • Yeast availability.
     

  • ASSESSMENT CRITERION 10 
    The daily brewhouse cycle plan is managed according to plan. 
    ASSESSMENT CRITERION RANGE 
    The factors include:
  • Actual vs. plan.
  • Costs.
  • Product quality.
  • Human resources.
  • Safety.
  • Storage.
  • Effluent control.
  • Communication of revisions.
  • Records and documentation of completed programmes updated:
    > Operator records.
    > System records.
     

  • ASSESSMENT CRITERION 11 
    The required legislative standards are applied managed and controlled. 
    ASSESSMENT CRITERION RANGE 
    The factors include:
  • HACCP.
  • Occupational Health and Safety.
  • ISO 14000.
  • ISO 9002.
     

  • ASSESSMENT CRITERION 12 
    The status and performance of the brewhouse processing plant is recorded. 
    ASSESSMENT CRITERION RANGE 
    The factors include:
  • Quality systems.
  • Documentation.
     

  • ASSESSMENT CRITERION 13 
    The principles of world-class manufacturing are applied to optimise the wort manufacturing process. 
    ASSESSMENT CRITERION RANGE 
    The factors include:
  • Knowledge of world class manufacturing principles.
     

  • SPECIFIC OUTCOME 2 
    Measure analyse and interpret process and quality data. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    Malt analyses are used as predictors of wort composition and quality. 
    ASSESSMENT CRITERION RANGE 
    The factors include:
  • Malt analysis:
    > Moisture content.
    > Hot water extract.
    > Cold water extract.
    > Colour.
    > Diastatic power.
    > Total nitrogen.
    > Soluble nitrogen.
    > Kolbach index.
    > Friability.
    > Fine/coarse difference.
    > Soluble nitrogen ratio.
    > Free amino nitrogen.
    > Beta glucanase.
    > Wort fermentability.
    > Wort viscosity.
    > S-methylmethionine.
    > Homogeneity.
    > Acrospire length.
  • Ranges for various beer styles.
  • Adjuncts:
    > Control fermentability.
    > Control nitrogen.
    > Flavour.
    > Gelatinization temperatures.
     

  • ASSESSMENT CRITERION 2 
    The yield of a brewhouse is calculated and the basis of the calculation explained. 
    ASSESSMENT CRITERION RANGE 
    The factors include:
  • Mass percent.
  • Mass percent extract per hectolitre.
  • Conversion of hot wort to cold wort.
  • Extract obtained.
  • Brewhouse yield.
  • Allocation of process losses.
     

  • ASSESSMENT CRITERION 3 
    Wort quality parameters are measured and analysed. 
    ASSESSMENT CRITERION RANGE 
    The factors include:
  • Extract.
  • Colour.
  • PH.
  • Nitogen:
    > Total.
    > FAN.
  • Viscosity.
  • Settable Solids.
  • Taste.
  • Bitterness.
  • Wort clarity.
  • DMS.
     

  • ASSESSMENT CRITERION 4 
    The efficiency of the brewhouse is measured. 
    ASSESSMENT CRITERION RANGE 
    The factors include:
  • Energy Consumption.
  • Evaporation Rates.
  • Delta Temperatures.
  • Energy recovery systems.
  • Water usage.
  • Losses.
     

  • SPECIFIC OUTCOME 3 
    Identify non-conformance. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    Brewhouse sub processes are audited for conformance to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    The factors include:
  • Raw Material Intake and storage.
  • Milling.
  • Mashing.
  • Wort Separation.
  • Boiling.
  • Hot Wort Clarification.
  • Wort Cooling.
  • Recovery of water.
     

  • ASSESSMENT CRITERION 2 
    Brewhouse sub process products are analysed for conformance to specification. 
    ASSESSMENT CRITERION RANGE 
    The factors include:
  • Raw Material Identification.
  • Grist.
  • Sweet Wort.
  • Spent Grains.
  • Hot Boiled wort.
  • Cooled wort.
  • Trub.
     

  • SPECIFIC OUTCOME 4 
    Manage and implement corrective actions. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    By the use of appropriate problem solving techniques corrective action plans are generated. 
    ASSESSMENT CRITERION RANGE 
    The factors include:
  • Problem solving techniques.
     

  • ASSESSMENT CRITERION 2 
    Implement corrective actions to eliminate identified non-conformances. 
    ASSESSMENT CRITERION RANGE 
    The factors include:
  • Review Work Practices.
  • Modify Plant.
  • Training and Assessment.
     

  • ASSESSMENT CRITERION 3 
    The findings are accurately recorded stored and shared. 
    ASSESSMENT CRITERION RANGE 
    The factors include:
  • Knowledge management systems.
  • Documentation management system.
     


  • 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.
  • How the brewhouse process integrates within the production cycle.
  • Impact of Raw Materials on processing conditions and quality of product.
  • Cost versus quality relationships.
  • Production of a brewhouse conceptual design. 

  • 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.