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Thread: Brewpub Startup Seeking Head Brewer - Amber Ox Kitchen & Brewery, Williamsburg, VA

  1. #1
    Join Date
    Feb 2013
    Seattle, WA

    Brewpub Startup Seeking Head Brewer - Amber Ox Kitchen & Brewery, Williamsburg, VA

    About us:

    Amber Ox Kitchen & Brewery is an exciting new brewpub-in-planning set in historic Williamsburg, VA. As the city’s first and only brewery, we look forward to our early-fall opening, and to helping strengthen our local community around the shared experience of hand-crafted food and beer. At the Amber Ox, you’ll find a dedication to seasonally-inspired, locally-sourced ingredients used wherever possible to produce an eclectic, thoughtful mix of small-batch craft beers that accentuate our southern-inspired fare. While we work to develop our own portfolio of house beer, we also want to recognize the incredible work being done by so many great breweries around the state and around the region, and will be pouring a carefully curated list of guest beers that serve to complement our own.

    With a three-vessel, 7bbl system in the planning and design phase, we now seek a Head Brewer that will help build this program from the ground up. Initial projections put us around 700bbls of production in our first year, on a two to three-day per week brewing schedule, to provide ample time for the additional responsibilities that this position will require. If you’re looking for an opportunity to take complete ownership of a brand-new brewing program, and to play a critical role in the development of our brand identity, we encourage you to reach out and discuss how you may be the perfect fit for the Amber Ox.

    Duties and Responsibilities:

    • Oversight of all brewery operations from grain to glass.
    • Operation of a three-vessel, 7bbl brewing system from mash-in to grain-out.
    • Monitoring of all cold-side activity and execution of all cellar operations including (but not limited to) fermentation/yeast management, product transfer, clarification, and carbonation, CIP, and packaging (draft only).
    • All raw material sourcing, evaluation, and inventory management.
    • All production-related record-keeping, tax-reporting, and adherence to state, local, and federal requirements as mandated. Regular communications with the TTB as well as state and local authorities will be required.
    • Creation of, and adherence to, industry best-practice SOP’s, equipment cleaning and maintenance schedules, and spare parts programs.
    • Assistance with the training and development of front-of-house staff as it relates to sensory evaluation, off-flavor identification, and knowledge of house beer profiles and ingredients.
    • Professional representation of the Amber Ox, including customer interactions, media relations, brewery tours, industry events, and community involvement.

    Minimum Qualifications:

    • Two-to-three plus years of commercial brewing experience, preferably on a small-scale, manual or semi-manual system 15bbls or less in size. This implies a similar level of experience in cellar operations, fermentation and yeast management, CIP processes, and packaging.
    • An obsessive dedication to cleaning and sanitation practices, and an appropriate understanding of the chemicals and methods used in these processes.
    • A highly motivated, self-starting, and independent approach to work style. The ideal candidate will possess the ability to take their practical brewing foundation, and elevate that experience to take on the increased responsibility of the job requirements listed in the above section. Passion, creativity, teamwork, communication skills, professionalism, mechanical aptitude, and the ability to meet the physical demands of the brewery environment are all assumed for this role.

    Preferred Qualifications:

    • A formal education relating to brewing/fermentation sciences, microbiology, chemistry, or some other related field. Sensory training and/or Cicerone certification is a plus.
    • Recipe development experience.
    • Experience with brewhouse equipment installation, commissioning, and troubleshooting.
    • Raw material sourcing and inventory management experience.
    • Record-keeping, documentation, and tax-reporting experience.
    • Water chemistry knowledge and its application in brewing.
    • Experience with mixed-fermentation, wild/sour ale programs, and/or barrel-aging programs.
    • A high degree of creative aptitude, with knowledge of industry trends, and the ability to drive an innovative, unique craft beer program focused on quality and consistency.

    Compensation will be competitive and dependent upon experience. Must be 21 years or older with a valid U.S. driver’s license and the legal ability to work in the United States. Interested candidates please send a resume and cover letter to May be asked to supply references.

  2. #2
    Join Date
    Feb 2013
    Seattle, WA
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