Duties
Supervision and coordination
Supervise, coordinate and schedule the work of 2 production staff in brewing, cellaring, packaging and cleaning
Plan weekly brewing, fermentation and packaging schedules to meet sales and inventory needs, in coordination with the owner
Train staff on brewing procedures, sanitation, chemical handling, safety procedures and company policies
Write, implement and update Standard Operating Procedures (SOPs) for brewing, cellar, packaging and cleaning
Resolve production problems and recommend measures to improve productivity and product quality
Recommend personnel actions such as hiring and promotion
Order raw materials, packaging and brewing supplies, and manage inventory
Prepare production, quality and inventory reports
Brewing operations and quality control
Oversee and take part in wort production (grain handling, mashing, lautering, boiling and cooling), transfers, fermentation and conditioning
Manage yeast: pitching rates, viability and vitality checks, and harvesting and storing yeast over several generations
Monitor fermentation temperature, pressure and other variables, and adjust processing conditions as needed
Carry out quality control on raw materials, in-process samples and finished beer, including pH, gravity, water chemistry, microbiological tests and sensory evaluation
Coordinate tests with external laboratories (for example alcohol content, bitterness and colour)
Work with the owner to refine existing recipes and develop new beers
Oversee the operation, cleaning and maintenance of the brewhouse, tanks, glycol system, canning and kegging equipment
Keep detailed brewing and fermentation records in line with SOPs
Ensure compliance with food safety, sanitation, workplace safety and WHMIS requirements, and maintain chemical safety documents
Requirements
Education: Secondary (high) school graduation certificate
Experience: 2 years or more of hands-on commercial brewing experience covering brewing, fermentation, packaging, cleaning and quality control
Experience training or guiding other production staff
Working knowledge of yeast management and brewery quality control methods
Ability to stand for long periods and lift up to 50 kg
Good organizational skills, attention to detail and ability to keep accurate records
Post-secondary education or formal training in brewing, engineering, microbiology or a related field is an asset
Experience with handling botanical ingredients in the brewing process is preferred
We welcome applications from youth, Indigenous peoples, newcomers to Canada and persons with disabilities.