Production planning, Brewing, Cellaring, and responsible for all other applicable brewery duties for a 11hl 2-vessel steam brewhouse and managing cellaring primarily via conditioning and serving tanks. Packaging proficiency with a single head Wild Goose 'Gosling' and 4 head counter pressure American canning machine with rotary infeed table and videojet coder.

Production planning, Brewing, Cellaring, and all other applicable brewery duties for a 12hl 2-vessel direct fire brewhousePackaging proficiency with a 6-head Meheen bottler, GAI gravity filler, and 2-head Wild Goose canner. Particular focus on bottle/keg conditioned ales and Belgian yeast strains with a variety of herbs, spices and fruit combinations in conjunction with predominantly German noble hops with German and UK malt.

Planning, assembling, testing and organizing a 15bbl 3-vessel steam brewhouse and brewery facility from an empty warehouse to just prior to commissioning.Responsible for acquisition of operations equipment, ordering and organizing all equipment, tools, parts, materials, chemicals and labour required to assemble and build the brewery, lab, cold room, dry storage, racking, offices and developing the recipe formulation of the beers down to the logistics and coordination of vehicles to deliver the final product. Managed all personnel during the construction and installation of brewery equipment.Mindful of safety protocols for establishing the layout of brewery operations.

Responsibility in running a 25hl 4-vessel steam brewhouse with 10 x 50hl fermenters, 9 x 100hl fermenters, with 2 x 50hl brite tanks, 2 x 100hl brite tanks (~12,500hl annual production, 5+ yeast strains with no propagation tanks, and over 50 different beers in 2017, including sour, barrel, and foudre aged beers)Responsible for creating and implementing SOPs and training new brewers and cellarmen with all levels of experience and backgrounds. Experience with production scale recipe formulation and development as well as quality control procedure establishment, maintenance and tracking. Responsible to care for, maintain, and if needed, treat used barrels (red wine, white wine, tequila, bourbon, whiskey etc.) and foudres with an ozonator, steam generator, and/or citric acid, potassium metabisulfite, and baking soda combinations.Assisted in tracking, documenting, and maintaining records for all brewing operations, from raw ingredients to final yields and packaged products.

Extensive experience running Meheen 6-head bottling line for 330ml, 650ml bottles as well as an 8-head GAI gravity fill machine for cork/cage bottles, and a Wild Goose canning line with an automated depalletizer. All racking and fining/clarification procedures from FV to BBT.Able to operate a GEA centrifuge to increase batch yields by 5-10%, promote colloidal stability, and control various levels of desired turbidity.