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Very Experienced Lead Brewer Looking for an Oppurtunity in NYC

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  • Very Experienced Lead Brewer Looking for an Oppurtunity in NYC

    My name is Peter Calomiris and I have just moved to Brooklyn, NY in the past couple weeks. I recently left my Lead Brewer position at Wicked Weed Brewing Co (Located in Asheville, NC) at the beginning of the last month in order to live closer to family. I am very experienced with a high level of knowledge and standards for creating world class beer! I have brewed pretty much every style of clean and sour beer under the sun, including "Methode Gueze" or traditional lambics using a Koelship. I'm excited and eager to join a team that shares not only the passion but the determination as well to create the best beer possible! I have attached my resume for those interested in learning about my previous work experience and background. Please feel free to contact me at anytime either by cell (727) 687-8049 or email



    519 Macon Street
    Brooklyn, NY 11233
    Cell: (727) 687-8049

    Professional Summary

    • 4+ years of experience brewing in a large scale production facility.
    • 2 years of experience managing and driving sales for a reputable craft beer retailer.
    • 4 years of conducting special events, such as tastings, festivals, bottle releases, and collaborative brews.
    • In-depth knowledge of the 3-tier supply chain, as seen from a retailer and supplier standpoint.
    • Certified Beer Server with a strong knowledge of foreign and domestic beer styles, including their respected brewing processes.
    • Managed social media and website maintenance to drive consumer awareness of new products and events.

    Work History

    Wicked Weed Brewing Company- Asheville, NC
    Lead Sour Production Brewer, July 2016 to Present

    • Managing a 30 Bbl ABS (Raleigh, NC) 2 vessel (Mash/Lauter combo) brewhouse including primary cellar capable of producing 9,000 Bbls of sour and farmhouse beers each year.
    • Maintain grain, hop and fruit inventory.
    • One of two people capable of brewing spontaneous batches into our coolship using traditional Lambic standards.
    • Training of all brewers and cellarmen on the 30 Bbl brewhouse as well as the cellar.
    • Assists in recipe formulation and creativity.
    • Secondary cellar experience: Foedre and barrel prep (as well as recouping), racking and inoculating batches, pre- and post-barrel fruiting, barrel in and out.
    • Assists in the final blending of 30, 60 and 120 Bbl batches.
    • Carbonate and condition final blends in bright tanks before packaging.

    Wicked Weed Brewing Company- Asheville, NC
    Pub Brewer, February 2016 to July 2016

    • Brewed and preserved brand integrity of high-quality craft beer produced on 15 Bbl Specific Mechanical Systems (Victoria, BC) Brewhouse capable of producing 6,300 Bbls per year (11 batches a week).
    • Brewed various American, English, German and Belgian styles (including open fermentation vessels).
    • Secondary cellar experience: dry hopping, post fermentation fruiting or spice tincture additions, gravity and pH monitoring. Performed batch racks, conditioning, and carb into serving tanks.
    • Kegged batches remaining in serving tanks longer than 2 weeks for tapping on sanke taps.
    • Cleaned and repaired draft lines weekly.

    Quest Brewing Company- Greenville, SC
    Production Brewer/ Cellerman, August 2013 to October 2015

    • Brewed and preserved brand integrity of high-quality craft beer produced on a 25 BBL system.
    • Preformed multiple collaborative brews with Terrapin Brewing Co. (GA), Burial Brewing Co. (NC), Trophy Brewing Co. (NC), Thomas Creek Brewing Co. (SC) and Fire Forge Brewing Co.
    • Managed product inventory and constructed purchase orders for various distributors across both North Carolina and South Carolina territories.
    • Manage all aspects of cellar work, including yeast collection from fermenters, gravity readings, use of Zahm Volume Reader, dry hopping, CIP/Passivate fermenters, cask production, barrel production, diatomaceous earth filter use.
    • Conducted both on and off-premise special events in order to boost brand awareness and sales (i.e. beer festivals, bottle releases, retail and restaurant tastings, brew house facility tours, etc.).

    The Community Tap- Greenville, SC
    Head Manager/ Craft Beer Expert, April 2012-January 2014

    • Responsible for maintaining the standards of the beer and wine department by actively upholding proper pricing, stocking, and visual display protocol.
    • Managed social media and website maintenance to drive consumer awareness of new products and events.
    • Prepared and presented beer tastings and festivals with respected breweries (such as Founders Brewing Co., Bell’s Brewing Co., New Belgium Brewing Co., etc.) to promote additional sales growth and client base knowledge.
    • Managed product inventory and executed weekly ordering through various distributors.
    • Excellent cash handling skills and able to process a high volume of customer transactions in an efficient and friendly manner.
    • Conducted line-cleaning regiments for a 12-tap draft system to ensure product safety and quality control.
    • Developed excellent and expansive product knowledge and assisted customers with product inquiries and recommendations.
    • Assisted in the training of new employees.


    Furman University- Greenville, SC
    Bachelor of Science in Biological Sciences, 2011

    • Beta Beta Beta Biological Honors Society
    • Conducted marine and freshwater research programs domestically and internationally (Belize and Guatemala).

    Specialized Skills

    • Computer Skills: Microsoft Office Suite (Word, Excel, Powerpoint, Outlook, etc.), JMP 8 Statistical Analysis software (ANOVA, post hoc tests, T test and goodness of fit), Adobe Acrobat and Adobe Photoshop, Google Earth.
    • Certifications: Certified Beer Server (Cicerone Certification Program, License no. 242535).
    • Languages : Spanish (intermediate).

    References Upon Request