Production Tasks:
· Install, operate and maintain brewery equipment: brew house, glycol chiller, canner, boiler, tanks, draft system, keg washer, etc.
· Wort Production: grain handling, mashing, lautering, boiling, cooling etc …
· Transfer: Fermentation to Conditioning tanks
· Fermentation: Management of liquid or dry yeast. Management of temperature, pressure, and other variables
· Harvest, store and maintain yeast over several generations
· Determine yeast viability, vitality and proper pitching rate
· Keep detailed records of brewing and fermentation parameters, ensuring data integrity and compliance with standard operating procedures
· Clean and sanitize brewery equipment to maintain a safe and sanitary brewing environment
· Package finished beer into kegs, cans, or bottles
· Collaboratively develop and improve existing beer recipes
· Create new and improve existing Standard Operating Procedures (SOPs)
· Manage inventories (packaged product, materials, raw ingredients)
· Handling critical chemicals. Measure chemical levels and concentrations
· Create, manage and distribute chemical safety documents
Quality Control
· Conduct comprehensive quality control on raw materials, in-process samples and finished products, including but not limited to spoilage detection, sensory evaluations, physical measurements and chemical analysis
· Perform quality analysis using specialised equipment and techniques (e.g. process pH, density (gravity), yeast viability and vitality, water hardness/ alkalinity/ mineral content, microbiological tests, …)
· Compile records and interpret experimental or analytical results
· Develop and implement new proactive quality control procedures to ensure consistent product batch to batch, predictable fermentation rates, consistent flavour profiles, as well as identification and control of contaminants (e.g. bacteria, wild yeast, …)
· Coordinate tests with external laboratories (e.g. alcohol content, bitterness, colour, diacetyl, …)
· Define and follow adequate health and safety measures
· Participate in sensory evaluations to assess flavour, aroma, appearance, and overall quality of beer products, helping to identify any deviations from standards
· Regularly calibrate, clean and maintain QC and laboratory equipment to ensure accurate and reliable test results
· Purchase and install QC and laboratory equipment
Education & Certifications:
• Completion of secondary school
• Additional brewing-specific training preferred
Experience Requirement:
• Minimum 2 years of hands-on experience in beer brewing and production
• Hands-on experience across all production stages: brewing, fermentation, packaging, cleaning, quality control, and equipment maintenance.
• Capability to observe gauges, computer printouts, and product characteristics to verify specified processing conditions and make adjustments as needed.
Pay Rate: CAD25/hour
