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 THAT HAS PASSED THE END DATE: 

Achieve consumer quality beer properties 
SAQA US ID UNIT STANDARD TITLE
119276  Achieve consumer quality beer properties 
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  15 
REGISTRATION STATUS REGISTRATION START DATE REGISTRATION END DATE SAQA DECISION NUMBER
Passed the End Date -
Status was "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 brewing process
  • Measure, analyse and interpret process and quality data
  • Identify and Describe non conformance
  • Manage and implement corrective actions.

    This unit standard is intended for practicing brewers and quality analysts who need to measure beer quality properties in order to ensure that desired beer consumer properties are achieved.

    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
  • Basic Overview

    Basic Problem Solving Techniques
    World Class Manufacturing 
    		•

    UNIT STANDARD RANGE 
    This unit standard range is applicable to the measurement and control of all consumer beer quality properties 

    Specific Outcomes and Assessment Criteria: 

    SPECIFIC OUTCOME 1 
    Manage and control the brewing process. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    Factors from the various brewing processes impacting negatively on beer quality properties are identified and controlled as per standard operating procedures 
    ASSESSMENT CRITERION RANGE 
    The factors include:
  • Identify and audit against best practice
  • Selection of appropriate processing conditions
  • Selection of raw materials
  • Foam positives
  • Foam negatives
  • Yeast
  • Boil temperature and duration
  • Mashing conditions
  • Kilning conditions
  • Degree of malt modification
  • Use of adjuncts
  • Beer movements
  • Gas injection
  • Use of processing aids
    Finings
    Enzymes
    Stabilisers
    Antioxidants
  • Vessel filling practices
  • Temperature
    Fermentation
    Maturation
  • Filtration conditions
  • Packaging conditions
  • Dispense conditions
  • In trade conditions
  • Contaminants from materials or plant
     
    		•

    ASSESSMENT CRITERION 2 
    The production of beer with in specification beer quality properties is managed and controlled via adherence to standard operating procedures 
    ASSESSMENT CRITERION RANGE 
    The factors include:
  • Audit against standard operating procedures
  • Implement audit findings
  • Selection of plant and process conditions
  • Management of process
  • Application of corrective measures
  • Management of non-conformance product
  • Calculation of blending ratios
  • Re-work of product
  • Destruction of product
  • Breakdown or non performance of plant
     
    		•

    ASSESSMENT CRITERION 3 
    Inputs to the brewing process are appropriately adjusted, monitored and maintained in order to achieve beer quality specifications 
    ASSESSMENT CRITERION RANGE 
    The factors include:
    Selection of raw materials
    Application of good brewing science
  • Processing conditions
  • Raw materials
  • Brewhouse conditions
  • Fermentation conditions
  • Maturation and packaging conditions
  • In trade conditions
     
    		•

    ASSESSMENT CRITERION 4 
    The principles of world-class manufacturing are applied to continually improve beer quality status 
    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 
    Beer measurements are conducted and results analysed as per standard operating procedures 
    ASSESSMENT CRITERION RANGE 
    The factors include:
    Haze
  • Identification protocols
  • Measurement methods
    Turbidity meter
  • Invisible hazes
  • Angle of scatter
  • Impact on shelf life
  • Predictability testing
    Foam
  • Pour tests
  • Foam collapse tests
  • Measurement of foam proteins
  • Descriptive tests
    Colour
  • Colour comparison
  • Tristimulus
  • Chromaticity
  • Photometric methods
    Flavour
  • Stability
  • The requirements to successfully conduct taste evaluation
  • Environmental
  • Size and composition of panel
  • Difference tests
  • Descriptive tests
  • Training
    Gushing
    Extract
    Alcohol
    Bitterness
    Microbiological status
     
    		•

    ASSESSMENT CRITERION 2 
    Factors, which impact negatively on the reliability of the measurement of beer quality properties, are controlled. 
    ASSESSMENT CRITERION RANGE 
    The factors include:
  • Sampling Techniques
  • Application of Statistical Methods
  • Control Environmental factors
  • Instrumentation reliability
     
    		•

    SPECIFIC OUTCOME 3 
    Identify and describe non conformance. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    The nature and typical composition of poor quality are defined, described and identified 
    ASSESSMENT CRITERION RANGE 
    The factors include:
    Hazes
  • Permanent
  • Temporary

    Foams
  • Foam positives
  • Foam negatives
  • The role of surface activity

    Gushing

    Flavour components
  • Esters
  • Higher alcohols
  • Vicinal diketones
  • Sulphur compounds
  • Descriptions of flavour changes as beer ages

    Role of antioxidants

    Contamination
  • Microbial
  • Environmental
  • Processing materials and fluids

    Colour
     
    		•

    ASSESSMENT CRITERION 2 
    The scientific principles behind, and the relevance of process factors for the achievement of beer quality properties are applied 
    ASSESSMENT CRITERION RANGE 
    The factors include:
    Hazes
  • The role of proteins, polyphenols (malt and hop derived) and glucans
  • Malting and mashing conditions
  • Wort boiling conditions
  • Use of process additives
    Adsorbents
    Enzymes
  • The role of oxygen
  • Process temperatures

    Foams
  • Principles of foam formation
  • Principles of foam collapse
  • Principles of lacing

    Flavour
  • The role of oxygen and oxidation leading to these changes
  • Mechanism by which stale flavours are formed:
    Non-enzymatic
    Enzymatic
  • Inorganic ions

    Colour
     
    		•

    ASSESSMENT CRITERION 3 
    The chemical and biochemical pathways that result in the formation of the major beer quality components as per brewing theory are discussed 
    ASSESSMENT CRITERION RANGE 
    The factors include:
    Flavour
  • Esters
  • Higher alcohols
  • Vicinal diketones
  • Sulphur compounds
  • Hops
    Iso-alpha-acids
    Hop oils
    Hop resins
  • Residual sugars and dextrins
  • Non-volatile malt components
  • Ethanol
  • Carbon dioxide
  • Phenolic compounds
  • Colour
    Melanoidins and polyphenols
  • Raw material contributions
  • Mechanism of formation
  • Polyphenol oxidation effects on colour
  • Gushing
  • The role of grain infection
  • The role of oxidized hop compounds
  • The role of beer particulates
  • The role of surface profiles
     
    		•

    SPECIFIC OUTCOME 4 
    Manage and implement corrective actions. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    The status and performance of the beverage processing plant is recorded 
    ASSESSMENT CRITERION RANGE 
    The factors include:
  • Quality systems
  • Documentation
     
    		•

    ASSESSMENT CRITERION 2 
    The presence of non-conformance is identified and quantified. 
    ASSESSMENT CRITERION RANGE 
    The factors include:
  • Audit systems
  • Standard operating procedures
  • Product specifications
     
    		•

    ASSESSMENT CRITERION 3 
    By the use of appropriate problem solving techniques plans to eliminate non-conformance are generated 
    ASSESSMENT CRITERION RANGE 
    The factors include:
  • Problem solving techniques
     
    		•

    ASSESSMENT CRITERION 4 
    Implement corrective actions to eliminate identified non-conformances. 
    ASSESSMENT CRITERION RANGE 
    The factors include:
  • Review Work Practices
  • Modify Plant
  • Training and Assessment
     
    		•

    ASSESSMENT CRITERION 5 
    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.
    Principles used to measure beer properties
    Statistical Process Control
    Impact of Raw Materials and Processing Conditions on beer quality properties 

    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  Passed the End Date -
    Status was "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.