To engage in beer production, it is necessary to be a sommelier and a brewer.

1, professional grade

There are three levels of this profession, namely: the third-level sommelier (national professional qualification level 3), the second-level sommelier (national professional qualification level 2) and the first-level sommelier (national professional qualification level 1).

2, ability characteristics

Have keen color, vision, smell, taste, analysis, reasoning and judgment abilities; Have accurate expression ability and calculation ability.

3. Training requirements

Full-time vocational school education is determined according to its training objectives and teaching plan. Promotion training period: no less than 150 class hours for the third-class sommelier; The second-class sommelier shall not be less than 120 standard hours; When the first-class sommelier is not less than 120 standard.

Extended data:

The work content of a winemaker:

1. The winemaker selects the raw materials and auxiliary materials for brewing;

2. Selection and use of brewing equipment;

3. Preparation and selection of saccharifying starter;

4. Design and apply the processes of saccharification, fermentation, distillation, storage and filling;

5. Monitor process parameters;

6. Develop new raw materials, new technologies and new wine products.

The sommelier's job:

1, classify and evaluate the quality of semi-finished wine in storage;

2. Propose suggestions for improving the fermentation and distillation process;

3. Identify the quality of wine during storage;

4. Evaluate wine combination and seasoning scheme;

5. Monitor the sensory quality of wine products;

6. Choose a reasonable brewing process;

7. Identify the sensory quality of new products.

References:

Baidu encyclopedia-winemaker

References:

Baidu encyclopedia-wine taster