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: 

Mature and store green beer 
SAQA US ID UNIT STANDARD TITLE
119287  Mature and store green beer 
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  10 
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 beer maturation and storage processes.
  • Measure analyse and interpret process data.
  • Identify non conformance.
  • Manage and implement corrective actions.

    This unit standard is intended for practicing brewers and quality analysts who need to understand and supply in specification matured beer to down stream processes.

    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.
    > Flavour Changes.
  • Microbiology.
    > Basic overview.
  • Engineering.
    > Basic Overview.
  • Brewing process.
    > Basic Overview.
  • Problem Solving Techniques.
  • World Class Manufacturing. 

  • UNIT STANDARD RANGE 
    This unit standard range is applicable to the supply of in specification-matured beer to down stream processes. 

    Specific Outcomes and Assessment Criteria: 

    SPECIFIC OUTCOME 1 
    Manage and control the beer maturation and storage process. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    The vessel requirements and operating conditions for the maturation of beer above and below 0 deg cel are detailed. 
    ASSESSMENT CRITERION RANGE 
    The factors include:
  • Materials of construction.
  • Vessel geometry.
  • Placement of temperature probes.
  • Control philosophy.
  • Position of cooling jackets.
  • The "Unitank" concept.
  • Secondary fermentations.
  • Cask conditioning.
  • Brewery conditioning.
     

  • ASSESSMENT CRITERION 2 
    The availability of tanks for maturation and storage is controlled. 
    ASSESSMENT CRITERION RANGE 
    The factors include:
  • Beer age.
  • Beer type.
  • Filtration plan.
  • Achievement of product specifications.
     

  • ASSESSMENT CRITERION 3 
    The nature and purpose of typical processing aids are described. 
    ASSESSMENT CRITERION RANGE 
    The factors include:
  • Use of finings (including kettle finings).
  • Silica gels.
  • PVPP.
  • Enzymes.
  • Alginates.
  • Bentonite.
  • Tannic acid.
     

  • ASSESSMENT CRITERION 4 
    The weekly maturation and storage plan to meet customers requirements is produced. 
    ASSESSMENT CRITERION RANGE 
    The factors include:
  • Brand split of green beer to be matured and stored.
  • Cleaning and sanitizing time.
  • Maintenance time.
  • Downstream factors.
  • Product quality.
     

  • ASSESSMENT CRITERION 5 
    The weekly green beer storage and maturation plan is communicated and accepted by all relevant parties. 
    ASSESSMENT CRITERION RANGE 
    The factors include:
  • Internal customers.
  • External customers.
  • Labour requirements.
  • Vessel availability.
     

  • ASSESSMENT CRITERION 6 
    The daily production is managed according to plan. 
    ASSESSMENT CRITERION RANGE 
    The factors include:
  • Actual vs. plan.
  • Costs.
  • Product quality.
  • Human resources.
  • Safety.
  • Communication of revisions.
     

  • ASSESSMENT CRITERION 7 
    The status and performance of the beer maturation 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 beer maturation. 
    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 requirements for the use of process aids and additives are determined. 
    ASSESSMENT CRITERION RANGE 
    The factors include:
  • Racking.
  • Predictive tests.
     

  • ASSESSMENT CRITERION 2 
    The flavour changes that occur in green beer as it matures in processes above and below 0 deg cel are managed. 
    ASSESSMENT CRITERION RANGE 
    The factors include:
  • Techniques for the development of desired flavours.
  • Techniques for the control of undesired flavour compounds.
  • Control of vicinal diketone concentrations.
  • Control of dissolved CO2 concentrations.
  • Modern conditioning processes.
  • Flavour additions.
  • Use of enzymes (alpha acetolactate decarboxylase).
  • Continuous maturation.
  • Requirement to chill below 0 deg cel.
  • Precipitation of particulate material.
  • Time below 0 deg cel.
     

  • ASSESSMENT CRITERION 3 
    Additions to beer at and post maturation are made where required. 
    ASSESSMENT CRITERION RANGE 
    The factors include:
  • Malt products.
  • Hop products.
  • Sugars and syrups.
  • Flavour compounds.
  • Colorants.
  • Enzymes.
  • Anti oxidants.
  • Foam improvers.
     

  • SPECIFIC OUTCOME 3 
    Identify non conformance. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    Beer maturation processes are audited for conformance to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    The factors include:
  • Temperature.
  • Time.
  • Flavour/taste.
     

  • ASSESSMENT CRITERION 2 
    Matured beer is analysed for conformance to specification. 
    ASSESSMENT CRITERION RANGE 
    Factors include:
  • Clarity.
  • Taste.
  • Alcohol.
  • Colour.
  • Ph.
  • Dissolved Oxygen.
     

  • 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 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. 

    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.