The Italian Brewing Research Centre (CERB) is the first research institute on beer in Italy. It was established in 2003.

CERB’s quality management system has been certified UNI EN ISO 9001 in 2004. Then it has been accreditated as laboratory operating in compliance with the UNI EN ISO 17025. CERB is the result of a bilateral agreement between the University of Perugia and AssoBirra (The Italian Malters’ and Brewers’ Association) to reach common aims through different activities in the beer sector. The CERB activities are: R&D, technology, analysis, quality control, consultancy, and education. CERB is located in the University of Perugia facilities and supported with services, laboratories, pilot plants (1 hl pilot brew plant, pilot malting plant). The working group is composed of food technologists, agronomists, chemists, and technical staff. CERB deals with R&D on beer and raw materials.
In particular:- Raw material characterization;
- Beer Production technology;
- Traceability of products. Beer technology studies are conducted for supporting Italian Brewing Industries for problem-solving and innovative technology transfer. The Centre conducts quality testing on beer, malt brewing raw materials (maize, hops, etc.), and other materials such as process aids, according to requirements, are conducted. The analytical methods meet the Analytica-EBC and MEBAK requirements.

CERB deals with consultancy activity for industry and laboratories of the beer area.
In particular:- Setup of analytical methods;
- Laboratory scale production tests;
- Auditing;
- Literature collection. The activity of education and training are effected as courses of updating, retraining, permanent education and high education for beer industry personnel. The language of the courses is Italian or English.
Courses and scholarships are organized for University or High school students. In particular, CERB collaborates with the University of Perugia for the realization of two courses on Fermented Beverages and Brewing Sciences in the second level Degree in Food Technology and Biotechnology.