Production Brewer

The Production Brewer is responsible for all aspects of the brewing operation. S/he will communicate and lead the brewing staff to achieve the production goals set by the Production Manager and ensure that the quality of the product remains excellent and up to SBC standards.

The Production Brewer’s daily work includes all steps of the brewing process, as well as maintaining a clean and sterile grain storage area, brewhouse, and product lines, as well as administrative work to keep the brewhouse and cellar organized and consistent. The Production Brewer should expect to work 40+ hours per week, up to 12 hours per day if necessary, including some weekends, to meet the production schedule deadlines.

The Production Brewer is an at-will, hourly position and reports to the Head Brewer and Director of Quality.

Responsibilities and Duties:

Raw Materials

• Monitor grain, malt, hop, enzyme, and yeast inventory levels.

• Help maintain and organize inventory of grain and hops.
• Upon receiving shipments of brewing ingredients, put orders away and ensure proper rotation of product.
• Monitor product consistency. Calculate malt efficienicies and hop AA% changes and adjust recipes if necessary. 
• Maintain/clean storage areas in the cooler and mill room.
• Ensure proper handling of raw materials using clean, dry hands or gloves.
• Proper storage of raw materials. Keep opened bags sealed tightly. 

Brewing

• Follow brew schedule laid out by Production Manager.
• Follow recipes and established methods.
• Follow and enforce SOPS for mashing in,Vorlauf/sparge, mashing out, boiling/whirlpooling, knocking out, pulling/pitching yeast, brewhouse/product line CIP.
• Discuss possible changes to recipes and SOPs with Production Manager.
• Focus on consistency, quality, and efficiency.
• Communicate with cellar staff  regarding status of tanks and product lines.
• Calculate the batch efficiencies for all beers brewed.

Fermentation, Post Fermentation and Temperature Control

• Work with the Quality Control Manager on the following:
  • Monitor the rate of fermentation with fermentation checks and sensory evaluations.

• Adjust temperatures for primary fermentation and diacetyl rests. 
• Dry hop beers post fermentation.
• Add enzymes or any other ingredients called for by the recipe.

Yeast Management and Pitching

• Follow yeast pulling/pitching SOP
• Harvest yeast deemed healthy by QA/QC staff.
• Record keeping.
  • Record all brew data on batch worksheet
  • Record yeast information
  • Record all recipe variation, unexpected variables during brew, fermentation checks,  dry hop and other additions to brew
  • Update the matrix/white board with all changes in tank status, fermentation checks, dry hop and diaceytl rest dates.

Matrix and Cellar Awareness

• KNOW THE MATRIX – Know the status of every tank, clean or dirty, what beer it contains,    temperature, pressure, carbonation, transfer date, and package date.
• Monitor pressure and temperature levels of all tanks.
• Work with Cellar Manager to enforce high standards of cleanliness and methods in the cellar.
• Communicate with other brewing/cellaring staff about tank status, product line status, and transfer status.

Cleaning and Maintenance

• Report any and all maintenance needs by filling out a maintenance request form. If it’s an emergency, make a call and try to repair yourself until maintenance arrives.
• Follow the brewhouse cleaning/maintenance log, fill it out completely when tasks are done, and hand it in at the end of the month.
• Perform regular cleaning of brewhouse floors, walls and tank exteriors.
• Monitor performance of pumps, the  mill, the grain out system, heat exchanger and other  equipment used in the brewhouse.
• Fix leaky hoses, C02 lines and fittings.
• Keep equipment, tools and parts clean, organized and accessible.
• Monitor scale and build up. Perform regular acid washing.
• Monitor brewhouse and mash tun piping. Perform regular C.O.P procedure and gasket replacement.

Chemical Station and Safety 

• Follow and enforce all safety protocols.
• Keep the chemical station clean, safe and organized.
• Monitor the levels of chemicals.
• Wear safety equipment at all times while working in the plant.

Administrative

• Train new brewers.
• Monitor the training and performance of new brew and cellar staff.
• Assist in developing recipes and record keeping forms.
• Become knowledgeable of OSHA requirements and help to train other brewery staff.
• Be aware of SOS sheets and location of SOS binder.
• Maintain brewhouse records with recipe sheets.
• Continue working to learn and improve the current brewery operations program.
• Make observations of efficiencies and inefficiencies.
• Contribute to improvements and processes required to gain efficiency and quality assurance in the brewhouse and cellar.
• Make recommendations for equipment and/or processes with formal reports.
• Contribute to the evolution of our current process.
• Ensure the brewing duties are completed in a timely manner.
• Ensure that the cleaning and organization of the production facility and the washing of equipment, floors and tools comply with company and government sanitation standards.

Other Requirements:

• Remain calm, flexible, and able to work through setbacks and emergencies.
• Experienced in simultaneously coordinating a wide range of activities in a hectic and fast-paced work environment.
• Ability to know when to ask for help from the Production Manager or Brewery Operations Manager if help is needed to prevent mistakes and ultimately get the job done. 
• Able to work through challenges by setting a professional and upbeat example.

• Writing and math skills necessary to accurately complete dilution calculations, volume, flow, density, weight, length, pressure and other unit conversions, calculate beer volumes/losses, and alcohol content.
• Consistently read and write orders and draft emails. Ability to complete forms. 
• Communicate clearly with employees and customers, verbally and written.
• Frequent problem solving.

Physical Requirements:

• • Consistently lift and occasionally carry 75 pounds to chest height.
  • Frequent bending, stooping, pushing, lifting, kneeling and reaching.
  • Frequently reach with hands and arms.
  • Be on his or her feet for the entire work shift, up to 12 hours.
  • Walk up and down a flight of stairs several times per day.
  • Climb ladders and work at heights for prolonged periods of time.
  • Able to work in hot and cold environments and in proximity to chemicals used to clean brewing equipment.
  • Work with hot, cold and hazardous equipment and materials.
  • Able and certified to operate a forklift and physically able to load and unload trucks.