According to the National Professional Standards for Brewers (2008), the requirements for entering the professional level examination for brewers are as follows:

1. Assistant winemaker (meeting one of the following conditions):

1. Have been engaged in this occupation for more than 5 years continuously;

2. Having been engaged in this profession for more than 4 years continuously, having reached the required standard hours after being trained as an assistant brewer, and having obtained a certificate of completion;

3. The graduation certificate of this occupation (major) of a senior technical school or a higher vocational school (equivalent to a junior college) with a related major (junior college or above) or with advanced skills as the training goal, and approved by the labor and social security department.

2. Brewer (in one of the following circumstances):

1. Continuously engaged in this occupation 10 years or more;

2. Having been engaged in this profession for more than 8 years continuously, having been formally trained by a winemaker to reach the required standard hours, and having obtained a certificate of completion;

3. After obtaining the professional qualification certificate of assistant brewer, he has been engaged in this occupation for more than 6 years continuously;

4. After obtaining the professional qualification certificate of assistant brewer, he has been engaged in this occupation for more than 5 years continuously, and has reached the required standard hours after the formal training of brewer, and obtained the certificate of completion;

5. After obtaining the professional qualification certificate of the third-class brewer (college degree or above), he has been engaged in this profession for more than 5 years continuously, and has reached the required standard hours after the formal training of the brewer, and obtained the certificate of completion;

6. After obtaining a master's degree or above, he has been engaged in this occupation for more than 2 years.