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Thread: Brewer - Brasserie d'Olt (France)

  1. #1
    Join Date
    Aug 2018
    Location
    Aveyron (France)
    Posts
    6

    Brewer - Brasserie d'Olt (France)

    We're looking for a new team member to take over our actual brewer who has new projects!

    Our independent craft brewery, located in Saint Geniez d’Olt, beautiful area in South France, produces quality beers and lemonades since 1998.
    To take over our actual brewer, we are looking for a passionate, rigorous, organized and reactive new member for our team!
    Attached to the direction, you’ll be versatile on brewing operations, fermentation follow-up and conditioning.

    Tasks:

    • Wort production in autonomy on our 25HL BrauKon semi-automatic brewhouse.
    • Fermentation and maturation follow-up, yeast management, CIPs, Kieselguhr filtration, carbonation…
    • Setting the isobar bottling line, control products, insure the bottling/kegging is doing fine.
    More globally, you’ll be asked to control and optimize every process related to beer and lemonade production, to take care of the communication with our suppliers, raw materials supplying, as well as keeping in constant amelioration the actual range. You will also participate at the creation of new products.

    Profile:

    • Naturally super organized, rigorous and reactive, you are able to work in a small team as well as in autonomy and you are able to manage emergencies ;
    • Deeply passionate by beer production, you already have a first experience in the brewing industry and/or an education in brewing. You keep yourself informed of the progress in the sector.
    • You take great care of sanitation and quality control.
    • You are able to lift repeatedly up to 42 kg.

    You will receive a full training (in English) on the installation with our actual brewer.
    Although most of the team has good bases in English, French is the language used for intern communication. Then the willing to learn French is necessary.
    Permanent contract – salary depending on profile and experience
    You must be allowed to work in France

    Send us a resume at direction@brasseriedolt.com

  2. #2
    Join Date
    Nov 2018
    Location
    Ireland
    Posts
    1

    Director

    Hi,

    I also use Kieselguhr but have serious oxygen pick up issues and was wondering how you are controling this? I have been bubbling co2 into the mixing pot which used to work really well and i had o2 in the 20's to 60's and sometimes in single digits! But now it just isnt working and o2 is in the hundreds.

    If you have any tips that would be great.

    Thanks,
    Nick.

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