Tweet
Position: Assistant Brewer
Direct Report to: Lead Brewer, Cellar Lead and Bruery Production Manager
Supports: Brewing Staff at a peer level, Pilot Brewery as needed
About the Role: The Assistant Brewer will be responsible for executing all aspects of production at The Bruery as scheduled with an emphasis on cellar movements, wood cellaring and beer finishing, with the goal of cross training into wort production. This role will have involvement with the production of Bruery, Bruery Terreux, and Offshoot Beer Co. brands and will contribute to a healthy team culture by maintaining positive attitude, professionalism and company vision.
About The Bruery: The Bruery is an award-winning craft brewery established in northern Orange County. We specialize in Belgian-style, experimental, innovative beers, which we distribute in 29 states, 5 continents, and sell directly to customers through our two Tasting Rooms and three membership Societies. The Bruery is one of three Famille Rue brands which include The Bruery, est. 2008; sour & wild Bruery Terreux, est. 2015; and hop-focused Offshoot Beer Co., est. 2017.
Primary Duties
-Execute proper sampling and analysis of daily brews in accordance with schedule; cover directly as needed. Monitor vital fermentation critical control points including but not limited to target gravity, pH, temperatures and pressures.
-Responsible for CIP and preparation of fermentation, bright beer, and intermediate step tanks
-Responsible for clean Barrel Cellar movements, organization, rack out and in, barrel preparation, receiving and cooperage maintenance
-Responsible for operation of centrifugal clarification and CIP
-Responsible for finished beer pasteurization and associated CIP
-Responsible for finished beer handling including but not limited to carbonation, DO monitoring and recording, and packaging preparation
-Responsible for proper handling of yeast propagation including but not limited to inoculation, pitching, topping, aeration and CIP
-Review completed process paperwork and ensure accurate expression in automated accounting system i.e. Orchestrated Beer
-Assist with scheduling of barrels for racking, tasting, treatment & staging.
-Communicate clearly and accept communication efforts in a three (3) shift environment
-Aseptically transfer beer to and from fermenters, barrels & brite tanks.
-Assist and perform assessment of fermenting beer for appropriate processing, including but not limited to dry hopping, addition of fruit or spices, crashing tanks and removing yeast.
-Maintain and update shift report in response to real time production
-Ensure that sensory evaluation is monitored responsibly and results are communicated constructively
-Work closely with Production manager, supervisors, quality, and peer staff to execute and pass off tasks effectively
-Maintain a sanitary environment, which includes but not limited to cleaning floors, walls, tanks and ceilings.
-Utilize a 5S approach for organizing supplies, tools and equipment.
-Participate in company events as needed while maintaining professional composure
-Transfer finished beer from transport tanks to fermenters or barrels
Requirements
-Work on a ladder periodically up to height of 18 feet.
-Physically be able to bend over, twist, kneel, climb stairs, stand all day, lift 55+ pounds, work in a non-temperature controlled environment and repeatedly handle hot and cold liquids.
-Able to stand for long periods of time (up to 8-10 hours per day).
-Drive a small truck (California Class “C” license required) - includes barrel handling
-Strictly follow recipes and standard operating procedures while recommending ways of improving them.
-Willingness to work at clean or sour beer facilities as needed.
-Willingness to work occasional weekends, holidays and overtime as needed.
-Strong written and verbal communication skills are critical in a 24-hour operation.
-Ability to operate a forklift sometimes up to 8 hours a day.
Qualifications
-High School Diploma / GED. Brewing, Engineering, or other related education preferred
-21 years of age, proof of authorization/eligibility to work in the United States
-Forklift Certified
Applications must have cover letter and resume.
The Bruery is an Equal Opportunity Employer. Pre-employment background check required.
FLSA: Non Exempt
Job Type: Full-time
We offer competitive compensation, health, dental and vision, generous Paid Time Off (PTO), 401k, annual merchandise credit, and of course free beer!
Please apply at https://workforcenow.adp.com/jobs/ap..._US&source=CC3
Direct Report to: Lead Brewer, Cellar Lead and Bruery Production Manager
Supports: Brewing Staff at a peer level, Pilot Brewery as needed
About the Role: The Assistant Brewer will be responsible for executing all aspects of production at The Bruery as scheduled with an emphasis on cellar movements, wood cellaring and beer finishing, with the goal of cross training into wort production. This role will have involvement with the production of Bruery, Bruery Terreux, and Offshoot Beer Co. brands and will contribute to a healthy team culture by maintaining positive attitude, professionalism and company vision.
About The Bruery: The Bruery is an award-winning craft brewery established in northern Orange County. We specialize in Belgian-style, experimental, innovative beers, which we distribute in 29 states, 5 continents, and sell directly to customers through our two Tasting Rooms and three membership Societies. The Bruery is one of three Famille Rue brands which include The Bruery, est. 2008; sour & wild Bruery Terreux, est. 2015; and hop-focused Offshoot Beer Co., est. 2017.
Primary Duties
-Execute proper sampling and analysis of daily brews in accordance with schedule; cover directly as needed. Monitor vital fermentation critical control points including but not limited to target gravity, pH, temperatures and pressures.
-Responsible for CIP and preparation of fermentation, bright beer, and intermediate step tanks
-Responsible for clean Barrel Cellar movements, organization, rack out and in, barrel preparation, receiving and cooperage maintenance
-Responsible for operation of centrifugal clarification and CIP
-Responsible for finished beer pasteurization and associated CIP
-Responsible for finished beer handling including but not limited to carbonation, DO monitoring and recording, and packaging preparation
-Responsible for proper handling of yeast propagation including but not limited to inoculation, pitching, topping, aeration and CIP
-Review completed process paperwork and ensure accurate expression in automated accounting system i.e. Orchestrated Beer
-Assist with scheduling of barrels for racking, tasting, treatment & staging.
-Communicate clearly and accept communication efforts in a three (3) shift environment
-Aseptically transfer beer to and from fermenters, barrels & brite tanks.
-Assist and perform assessment of fermenting beer for appropriate processing, including but not limited to dry hopping, addition of fruit or spices, crashing tanks and removing yeast.
-Maintain and update shift report in response to real time production
-Ensure that sensory evaluation is monitored responsibly and results are communicated constructively
-Work closely with Production manager, supervisors, quality, and peer staff to execute and pass off tasks effectively
-Maintain a sanitary environment, which includes but not limited to cleaning floors, walls, tanks and ceilings.
-Utilize a 5S approach for organizing supplies, tools and equipment.
-Participate in company events as needed while maintaining professional composure
-Transfer finished beer from transport tanks to fermenters or barrels
Requirements
-Work on a ladder periodically up to height of 18 feet.
-Physically be able to bend over, twist, kneel, climb stairs, stand all day, lift 55+ pounds, work in a non-temperature controlled environment and repeatedly handle hot and cold liquids.
-Able to stand for long periods of time (up to 8-10 hours per day).
-Drive a small truck (California Class “C” license required) - includes barrel handling
-Strictly follow recipes and standard operating procedures while recommending ways of improving them.
-Willingness to work at clean or sour beer facilities as needed.
-Willingness to work occasional weekends, holidays and overtime as needed.
-Strong written and verbal communication skills are critical in a 24-hour operation.
-Ability to operate a forklift sometimes up to 8 hours a day.
Qualifications
-High School Diploma / GED. Brewing, Engineering, or other related education preferred
-21 years of age, proof of authorization/eligibility to work in the United States
-Forklift Certified
Applications must have cover letter and resume.
The Bruery is an Equal Opportunity Employer. Pre-employment background check required.
FLSA: Non Exempt
Job Type: Full-time
We offer competitive compensation, health, dental and vision, generous Paid Time Off (PTO), 401k, annual merchandise credit, and of course free beer!
Please apply at https://workforcenow.adp.com/jobs/ap..._US&source=CC3