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Thread: Shift Brewer - Pyramid Brewery, Berkeley (North American Breweries)

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    Shift Brewer - Pyramid Brewery, Berkeley (North American Breweries)

    North American Breweries was formed in 2009 and is headquartered in Rochester, NY - home of the Genesee Brewery. At NAB, we take great pride in the beers we produce and market. We currently own and operate four breweries along with six retail locations throughout the United States.

    Since 1878, the Genesee Brewery has brewed and sold the historic line of Genesee beers. Today that brewery also makes Dundee Ales and Lagers, the Original Honey Brown Lager, Seagram’s Escapes and many other beers under contract from other companies. We brew one of the country’s most popular craft beer brands, Magic Hat, at our brewery in Burlington, VT. Our West Coast brewing teams handcraft the award-winning Pyramid and MacTarnahan’s craft beers. NAB also owns and markets strong import brands including its flagship beer Labatt Blue and Labatt Blue Light.

    At North American Breweries, we firmly believe that our employees drive the success of the company. With success in mind as the ultimate goal, we strive to create and provide an environment that offers challenging, stimulating and financially rewarding opportunities. Our goal, simply put, is to use operational excellence as a strategic advantage. This means “getting the right people on the bus” and enabling, empowering, and encouraging each to perform as effectively as possible.

    We're looking for a Shift Brewer for the Berkeley Brewery, which is home to the Pyramid brands.

    TO APPLY – GO TO WWW.NABREWERIES.COM

    DESCRIPTION

    The brewer operates the brew house, cellar, and soda equipment to execute a weekly brewing schedule per the Standard Operating Procedures. Performs certain Quality Control tests on the product at various stages of brewing and has direct, hands-on responsibility for producing quality craft beers and specialty sodas. This position reports to the Head Brewer.

    PRIMARY RESPONSIBILITIES

    • Operate four-vessel computer controlled brew house, including milling, mashing, lautering, boiling, hop additions, whirlpool, and wort cooling. Tend or operate and control equipment such as kettles to cook ingredients or prepare products for further processing; Emhoff readings, PH calibrations, CIP of brew house.
    • Brew exceptional beer as dictated by SOPs; Pour, dump, or load prescribed quantities of ingredients or products into cooking equipment, manually or using a hoist.
    • Perform designated QC and QA checks at various stages of brewing process. Basic laboratory testing with
    • regard to recipe specifications. Collect and examine product samples during production to test them for quality, color, content, consistency, viscosity, acidity, or specific gravity.
    • Measure or weigh ingredients, using scales or measuring containers
    • Set temperature, pressure, and time controls; fermentation temperatures set for incoming brews.
    • Listen for malfunction alarms, and shut down equipment and notify supervisors when necessary
    • Brew soda, including mixing and carbonation (if produced at the brewery).
    • Clean, wash, and sterilize equipment using water hoses, cleaning or sterilizing solutions, or rinses.
    • Complete necessary paperwork for all brewing and soda activities including recording production and test data, such as processing steps, temperature and steam readings, cooking time, and batches processed, and test results; maintain neat and accurate production logs.
    • Maintain daily brewing ATF and bulk grain inventory.
    • Yeast collection, acid washing, and pitching.
    • Communicate in-process information to others at shift change.
    • Maintain clean, safe, and orderly work areas in cellar and brew house.
    • Taste and sign beer for release, based on qualitative and quantitative analysis.
    • Open and /or close plant, depending on shift; check all exterior doors, activate or deactivate building alarm.
    • Basic light mechanical repairs to brewing equipment when necessary.
    • Periodic weekend work, including monitoring fermentation and determining when to crash cool products at end fermentation, yeast collection, beer transfers.
    • Taste packaged product at intervals to ensure product consistency and stability.
    • Work effectively with the Head Brewer to meet production needs.
    • Keep all working areas clean and organized.
    • Receive bulk grain deliveries (set up and clean up.)
    • Promote the IBU brands in the consumer sector when visiting bars, restaurants and stores that sell beer.
    • Other duties and projects as assigned.

    SKILLS/COMPETENCIES/EDUCATION

    SKILLS
    • Advanced knowledge of brewing science
    • Knowledge of safe chemical handling
    • Knowledge of safe work operations, safety policies and procedures
    • Able to drive a forklift
    • Organizational skills
    • Time management skills
    • Communication skills (written and verbal).
    • PC proficiency and knowledge of controls software
    • Mechanical aptitude

    COMPETENCIES
    • Able to read and understand information to execute formulas and follow recipes.
    • Able to listen and understand information and ideas presented through spoken words and sentences
    • Able to concentrate on a task over a period of time without being distracted
    • Flexible to changing priorities
    • Flexible to working a rotating schedule as business needs dictate
    • Able to prioritize multiple demands
    • Able to work well under pressure and stress
    • Able to maintain confidentiality of recipes, processes, procedures, and other internal information
    • Able to troubleshoot and solve problems related to product and/or equipment
    • Able to wear necessary personal protective equipment.
    • Able to perform multiple tasks simultaneously.
    • Able to work in a team environment.
    • Able to work independently with minimal direct supervision.
    • Able to see details at close range (within a few feet of the observer).
    • Able to tell when something is wrong or likely to go wrong. It does not involve solving the problem, only recognizing there is a problem.

    EXPERIENCE AND EDUCATION
    • High School Diploma (or GED or High School Equivalence Certificate). Some college with math, science, chemistry courses or brewing specific course work preferred.
    • Experience in brewing and fermentation and/or quality control experience preferred.

    PHYSICAL REQUIREMENTS AND ENVIRONMENTAL CONDITIONS

    • Able to stand for long periods of time (up to 8-10 hours per day).
    • Able to frequently lift heavy materials (minimum 55 lb. boxes shoulder high up to 50 times daily).
    • Able to frequently climb ladders. Ladder climbing over 20 feet. Able to perform job while standing on a ladder
    • Occasional work on tanks over 23 feet high
    • Able to work in wet, tight or cramped spaces
    • Able to work in an environment with high noise levels
    • Able to work with hazardous chemicals
    • Able to frequently duck under conveyors/equipment.
    • Able to occasionally climb stairs.
    • Able to work in awkward positions for extended periods of time.
    • Able to frequently grasp with one or both hands
    • Able to wear required Personal Protective Equipment (respirators, ear plugs, boots, etc)
    • Exposure to very high noise levels in/around bottling line (ear protection required).
    • Handling of hazardous materials.
    • Exposure to hot fluids
    • Exposure to live steam
    • Exposure to pressurized vessels and transfer lines
    • Exposure to particulate atmospheres
    • Exposure to extremely variable temperature levels
    • Wet, slippery floors.
    • Wet clothing.
    • Exposure to carbon dioxide.
    • Performing job with and around moving machinery.
    • Exposure to high volumes of broken glass.
    Last edited by PyramidBrew; 03-26-2012 at 11:43 PM.

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