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12 Bones Brewing Company in Asheville, North Carolina is looking to hire its first head brewer. 12 Bones began as a BBQ restaurant in 2005 serving lunch only 5 hours a day, 5 days per week. In 2008 we added a second location and we have now decided to expand again by brewing our own beer. Each location averages approximately 500 walk-in customers daily in 5 hours. Over the years, we have worked very hard to establish 12 Bones as a nationally recognized and respected name in BBQ. We have received substantial written press and television coverage so it will be absolutely imperative that we hit the ground running with high quality beers to match our reputation. Our new location will be housed inside a large 12,000 sq ft warehouse built in 1941 with an outdoor seating/beer garden adjacent to a rail line. We will be moving our current south Asheville 12 Bones location into the new building during our annual winter break in January 2019. The brewery and taproom will occupy approximately 5000 sq ft and hopefully open as early as late fall/early winter 2018 with the brewing equipment to arrive early August 2018. The restaurant and brewery will provide a unique family friendly atmosphere and destination serving the greater Asheville area.
The brewery is comprised of a 15 barrel Marks brew house with four 15 barrel fermenters and one 15 barrel bright tank, with 4 more fermenters and another brite tank to be added as soon as feasible. Initially, we plan to focus solely on supplying both restaurants and the brewery taproom only, with no distribution. Given that each restaurant is lunch only, we plan to offer 5-6 (generally sessionable) beers, including IPAs, Pilsners, stouts as well as a number of creative seasonals and collaborations. On the other hand, the brewery taproom, which will eventually offer 12 beers, will provide more room for experimentation and higher ABV brews.
Prior to the official opening of the brewery, the head brewer will spend time in each 12 Bones restaurant learning the culture and vibe as well as the food and flavor profiles in order to develop styles that will pair well. In the beginning, the head brewer will be expected to participate in all aspects of the business: brewing, cleaning, keg washing, repair and maintenance, cellaring, packaging, marketing, media, etc.
The head brewer will lead recipe formulation, yeast management, ordering supplies, coordinating production, etc. This position offers exciting working and growth opportunity to a passionate brewer.
Qualifications
Ideal candidate has brewed on at least a 15 BBL system in full production, has created and brewed more than 10 “styles” of beer, has at least 6 years on the brew deck and has working knowledge of all aspects of brewery operations as well as packaging and distribution. This person needs to have a passion for developing beers that will become brewery favorites as well as the ability to create timeless 12 Bones “Classics”. This person needs to understand barrel aging, sours, yeast strains, hop varieties, grain varieties, grain roasts, etc. Candidate must possess high degree of mechanical aptitude.
Essential Functions / Responsibilities
• Responsible for the entire brewing and quality control processes and hence should be well versed in scheduling, brewing, cellaring and packaging operations.
• Recipe development; understand 12 Bones food and flavor profiles to create award winning beers.
• Maintain a clean, sanitary and safe working environment at all times
• Manage raw materials, inventory control, scheduling and Hop contracts.
• Sanitary sampling, yeast cell counts and record keeping of all beers produced.
• Cellar operations including lenticular filtration, tank transfer, sanitation procedures, CIP
• Equipment maintenance, repair, and troubleshooting.
• Coordinating operations with taproom and each restaurant.
• Strong verbal communication and organization skills.
• Ability to work independently, as well as in a team environment.
• Hands-on leadership skills for developing and training a team.
• Good understanding of quality assurance / quality control and problem solving skills to troubleshoot any beer related issues.
• Manage client & vendor relationships.
• Participation in events, festivals, promotions, etc. (this is a must).
Please submit all resumes and inquiries to hello@12bones.com
The brewery is comprised of a 15 barrel Marks brew house with four 15 barrel fermenters and one 15 barrel bright tank, with 4 more fermenters and another brite tank to be added as soon as feasible. Initially, we plan to focus solely on supplying both restaurants and the brewery taproom only, with no distribution. Given that each restaurant is lunch only, we plan to offer 5-6 (generally sessionable) beers, including IPAs, Pilsners, stouts as well as a number of creative seasonals and collaborations. On the other hand, the brewery taproom, which will eventually offer 12 beers, will provide more room for experimentation and higher ABV brews.
Prior to the official opening of the brewery, the head brewer will spend time in each 12 Bones restaurant learning the culture and vibe as well as the food and flavor profiles in order to develop styles that will pair well. In the beginning, the head brewer will be expected to participate in all aspects of the business: brewing, cleaning, keg washing, repair and maintenance, cellaring, packaging, marketing, media, etc.
The head brewer will lead recipe formulation, yeast management, ordering supplies, coordinating production, etc. This position offers exciting working and growth opportunity to a passionate brewer.
Qualifications
Ideal candidate has brewed on at least a 15 BBL system in full production, has created and brewed more than 10 “styles” of beer, has at least 6 years on the brew deck and has working knowledge of all aspects of brewery operations as well as packaging and distribution. This person needs to have a passion for developing beers that will become brewery favorites as well as the ability to create timeless 12 Bones “Classics”. This person needs to understand barrel aging, sours, yeast strains, hop varieties, grain varieties, grain roasts, etc. Candidate must possess high degree of mechanical aptitude.
Essential Functions / Responsibilities
• Responsible for the entire brewing and quality control processes and hence should be well versed in scheduling, brewing, cellaring and packaging operations.
• Recipe development; understand 12 Bones food and flavor profiles to create award winning beers.
• Maintain a clean, sanitary and safe working environment at all times
• Manage raw materials, inventory control, scheduling and Hop contracts.
• Sanitary sampling, yeast cell counts and record keeping of all beers produced.
• Cellar operations including lenticular filtration, tank transfer, sanitation procedures, CIP
• Equipment maintenance, repair, and troubleshooting.
• Coordinating operations with taproom and each restaurant.
• Strong verbal communication and organization skills.
• Ability to work independently, as well as in a team environment.
• Hands-on leadership skills for developing and training a team.
• Good understanding of quality assurance / quality control and problem solving skills to troubleshoot any beer related issues.
• Manage client & vendor relationships.
• Participation in events, festivals, promotions, etc. (this is a must).
Please submit all resumes and inquiries to hello@12bones.com