50-60K/year + Bonus.
Can anyone tell me a salary range for a head brewer for a 150 seat brew pub in a average size city.
50-60K/year + Bonus.
This seems a little high as I know of no brewers in Portland (both pub and production brewers) making this sort of wage.
I'm with Mike on that. More like $30k - $45k, and there are definitely guys out there making less!
Can't remember where I read this, but it seems the AVERAGE salary is somewhere around $45,000/year. Of course, some make more, some less...that's why it's an average.=-)
The cost of living in Portland, Oregon is a little different then New York City. Your brewer needs a living wage. Pay them at least as much as your chef. You get what you pay for.
I agree as most head brewers are underpaid, however I do consider Portland to be an average size city so I think the information is very relevant. I cannot imagine living in NYC and not making at least 60K. Good luck!
I know of a brewer when he was hired at a brewpub (400 bbls a year) started at between 30-32k. I know of another brewer that started at another brewpub in the same state with production close to 500bbls and he was started off at $10 an hour.
I'll ask a more direct question, what's a fair rate for a brewer at a 500bbl brewpub?
Franklins Restaurant, Brewery & General Store
5123 Baltimore Ave
Dufus-es! Im trying to raise the bar for all brewers and you pull the rug out from under me! If you start out low (30K) you have no where to go but downhill! Next time a new poster asks a salary question lets show some solidarity ok? Everyone will make more money in the end!
Last edited by zbrew2k; 08-14-2005 at 07:50 AM.
I'd really like to see how much the chef/kitchen managers are making, and how much profit they're bringing into a brewpub, versus the brewmaster! I know for a fact that during my brewpub days I was getting paid considerably less than the chefs, yet they made much of their profits from the beer I brewed!
Our Chef works 60 hours a week. Our Brewer worked 30 hours a week (that is all he needed to work to get the job done). We now have to replace him and probably will offer 40K, plus health benefits.
If the brewing production work only takes 30 hours a week, I'd want my brewer to then spend 10 hours a week helping promote the beer, training the staff, working as a host one night, even bartending a little. If your Chef works 60 hours a week, you might consider hiring a sous chef to take some of the load off! You're gonna burn him out.Originally Posted by newyorknewyork
And even if the only thing your brewer does is make beer, you still have to ask yourself how much money his product makes for you. Last time I looked, living in NYC is an expensive proposition!
Log on to www.monster.com and check out thrie salary statistics for every job out there. they give low median and high salary ranges and low med and high bonus rates as well. For just about any city in the world. It's a good tool!
I aggre with TIM, Sounds like a fair deal but NYC is expensive. I'd want to be paid a little more and work a full weeK.Our Brewer worked 30 hours a week (that is all he needed to work to get the job done). We now have to replace him and probably will offer 40K, plus health benefits.
to-zbrew2k, Nice try- A brewer is worth as much as a chef on a hourly basis. But IF I wanted to work those hours i'd be a chef.....
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