Trinity brewing Company, Colorado Springs, is hiring a Head Brewer/Production manager. All candidates must have a minimum of 4 years professional brewing experience, including:
• labor/crew management: effective communication, SOPs, training, scheduling.
• Inventory and reporting batch yields.
• proper MSDS procedures and awareness of all brewing chemicals.
• ability to safely operate/train a forklift.
• warehouse/cold room organization and rotation skills.
• shipping/SO/PO/Invoicing/BOLs
• all equipment upkeep and maintenance.
• multiple temperature mashes.
• yield efficiencies.
• 1+ year experience operation of a canning line, including all necessary maintenance skills
• kegging/rotation/seasonal scheduling of draft products
• at least 1 year of consistent management of a wild/barrel program.
• bottle conditioning procedures/scheduling.
• culinary knowledge including use of spices, vegetables, fruits, etc.
• seasonal/sterile processing of harvest.
• kettle sours.
• yeast management/storage
• non-'English' ale fermentation experience (oxygenated fermentations, free-rise Belgian Saisons, Brettanomyces, Lagers, etc).
• hop/fruit additions during fermentations.
• DE filtration
• scheduling/ordering all raw materials and packaging materials.
• Draft system installation, line cleaning, and upkeep
• construction and equipment installation skills.
Please contact me directly or send resumes by email jason@trinitybrew.com
• labor/crew management: effective communication, SOPs, training, scheduling.
• Inventory and reporting batch yields.
• proper MSDS procedures and awareness of all brewing chemicals.
• ability to safely operate/train a forklift.
• warehouse/cold room organization and rotation skills.
• shipping/SO/PO/Invoicing/BOLs
• all equipment upkeep and maintenance.
• multiple temperature mashes.
• yield efficiencies.
• 1+ year experience operation of a canning line, including all necessary maintenance skills
• kegging/rotation/seasonal scheduling of draft products
• at least 1 year of consistent management of a wild/barrel program.
• bottle conditioning procedures/scheduling.
• culinary knowledge including use of spices, vegetables, fruits, etc.
• seasonal/sterile processing of harvest.
• kettle sours.
• yeast management/storage
• non-'English' ale fermentation experience (oxygenated fermentations, free-rise Belgian Saisons, Brettanomyces, Lagers, etc).
• hop/fruit additions during fermentations.
• DE filtration
• scheduling/ordering all raw materials and packaging materials.
• Draft system installation, line cleaning, and upkeep
• construction and equipment installation skills.
Please contact me directly or send resumes by email jason@trinitybrew.com