Overview
The Master Brewer is the heart and soul of the production floor. This is a high-level leadership role that blends the precision of biological science with the creativity of culinary art. You aren't just making beer; you are managing the entire lifecycle of a beverage—from sourcing raw grains and cultivating yeast strains to optimizing high-volume production lines and ensuring the final pour meets world-class standards.
Beyond the brew kettle, you are a strategist, a mentor to junior brewers, and a guardian of the brand’s sensory profile.
Duties:
1. Production & Recipe Development
- Innovation: Design and pilot new recipes, seasonal releases, and "limited edition" brews while maintaining the consistency of flagship products.
- Wort Production: Oversee all stages of brewing: milling, mashing, boiling, cooling, and whirlpooling.
- Fermentation Management: Monitor gravity, pH levels, and temperature control to ensure optimal yeast health and flavor development.
2. Quality Assurance (QA) & Sensory Analysis
- Conduct rigorous chemical and microbiological testing to prevent contamination.
- Lead daily sensory panels to identify off-flavors (e.g., diacetyl, DMS, or oxidation).
- Maintain a strict $CO_2$ and $O_2$ monitoring protocol to ensure shelf stability.
3. Operations & Maintenance
- Supply Chain: Manage inventory for raw materials (hops, malt, yeast) and negotiate with vendors.
- Equipment Upkeep: Oversee the cleaning (CIP - Clean In Place), sterilization, and mechanical maintenance of brewhouse vessels, fermentation tanks, and canning lines.
- Utility Efficiency: Optimize water usage, energy consumption, and waste management (e.g., spent grain disposal).
4. Leadership & Compliance
- Team Management: Recruit, train, and schedule brewing staff and cellar technicians.
- Safety: Enforce strict OSHA standards, specifically regarding chemical handling, CO2 safety, and pressurized vessel operation.
- Regulatory: Ensure all production logs comply with TTB (Alcohol and Tobacco Tax and Trade Bureau) and local health department requirements.
Experirence:
7–10+ years in a production brewery, with at least 3 years in a supervisory role.
Pay: From $20.00 per hour
Experience:
- leadership/Head Brewer role.: 5 years (Required)
Work Location: In person
