Brian Grace Email & Phone Number

United States

United States

As a Well and Distribution Operator I work within a team to monitor, maintain and operate the District's well houses, booster pump stations, fire hydrants and distribution piping and valves. I am the Lead for the water quality analyzers therefore I am in charge of troubleshooting, calibration/maintenance and repair of every analyzer in distribution. Another aspect of the job is to assure water quality around the District by running clearwater sampling, high chlorine field testing, customer… Show more As a Well and Distribution Operator I work within a team to monitor, maintain and operate the District's well houses, booster pump stations, fire hydrants and distribution piping and valves. I am the Lead for the water quality analyzers therefore I am in charge of troubleshooting, calibration/maintenance and repair of every analyzer in distribution. Another aspect of the job is to assure water quality around the District by running clearwater sampling, high chlorine field testing, customer callout troubleshooting and sampling as needed for chlorine residuals. As part of the team I monitor and control water supply and flows around the district using the Supervisory Control and Data Aquisition (SCADA). Show less

Asheville, North Carolina, Denver Colorado, Portland Oregon

As Head Brewer I am responsible for managing the brewing equipment and brewing teams in both Denver and Asheville breweries. This includes developing and maintaining recipes, brew schedules, SOPs (Standard Operation Procedure) over the phone trouble shooting and communication lines between 5 bars in 3 states and traveling to breweries and bars for manager meetings and employee needs/hiring. Communication is an integral part of our breweries and I have been successful at maintaining… Show more As Head Brewer I am responsible for managing the brewing equipment and brewing teams in both Denver and Asheville breweries. This includes developing and maintaining recipes, brew schedules, SOPs (Standard Operation Procedure) over the phone trouble shooting and communication lines between 5 bars in 3 states and traveling to breweries and bars for manager meetings and employee needs/hiring. Communication is an integral part of our breweries and I have been successful at maintaining relationships with my employees and have developed a team that have autonomy under my guidelines, but able to express their creativity and explore outlets for growth. I manage inventory and logistics of finished product to and from the 5 bars. This includes managing warm and cold storage, and LTL (Less Than Load) trucking. I am the lead for dealing with TTB (Alcohol and Tobacco Tax and Trade Bureau) dealings; specifically for label and recipe formula approval. I started the wood aging and sour projects for the company in both Denver and Asheville. I manage the contract brewing of certain styles in Portland Oregon for distribution to all other Thirsty Monk bars. Show less

Denver, Colorado, United States

As Head Brewer I was responsible for managing the production of wort, proper harvesting and pitching of yeast, ensuring proper fermentations, collecting and analyzing daily brew data, transferring beer and cleaning all cellar vessels as well as hiring/training the brewers and cellar crew. I wrote and kept SOPs updated for the brew house as well as the cellar and work with the Brewmaster, Production Manager and Lab Manager to keep quality up to our highest standards possible. I collected and… Show more As Head Brewer I was responsible for managing the production of wort, proper harvesting and pitching of yeast, ensuring proper fermentations, collecting and analyzing daily brew data, transferring beer and cleaning all cellar vessels as well as hiring/training the brewers and cellar crew. I wrote and kept SOPs updated for the brew house as well as the cellar and work with the Brewmaster, Production Manager and Lab Manager to keep quality up to our highest standards possible. I collected and compiled daily brew and cellar data. I am well versed with brewing and cellar work of all sorts. I am proficient at all aspects of brewing, fermentation management, CIP, SIP, barrel maintenence, dry hopping, carbonating, bottle and keg conditioning, transferring, fining, bottling, kegging, yeast harvesting/management, and I am forklift certified. Show less

Dexter, Michigan, United States

As Packaging Manager I ran and maintained two bottling machines, labeling machines and dating printers. I managed a cellar and packaging crew of 3 to 6 workers to ensure daily cellar and packaging tasks were performed correctly and timely. I was responsible for ensuring the fermented beer was fined (if applicable to style) and transferred into properly cleaned/sanitized bright tanks and that the beer is carbonated or primed correctly, packaged (bottles and kegs), accounted for and stored… Show more As Packaging Manager I ran and maintained two bottling machines, labeling machines and dating printers. I managed a cellar and packaging crew of 3 to 6 workers to ensure daily cellar and packaging tasks were performed correctly and timely. I was responsible for ensuring the fermented beer was fined (if applicable to style) and transferred into properly cleaned/sanitized bright tanks and that the beer is carbonated or primed correctly, packaged (bottles and kegs), accounted for and stored properly. I took inventory of and ordered all packaging materials such as bottles, cartons, six-pack carriers, labels, crowns, keg collars and caps, inks, solvents, and special parts and lubricants for all packaging related machines.. I would communicate daily with the Owner/Production manager, Head brewer, Lead brewer and CFO about daily projects/tasks as well as discussing what is necessary for projects to proceed into the future.●Jolly Pumpkin beers are unique in that they are fermented in open top vessels, matured in oak barrels and large oak-tuns and are bottle or keg conditioned. I am experienced in the unique methods used for sour/barrel aged beer ie: beer transfer/blending, cleaning and maintenance of oak vessels and yeast harvesting.●NUBCo facilities makes Jolly Pumpkin ale on one side of the building and North Peak beers on the other. North Peak beers are standard styles and (as mentioned above) Jolly Pumpkin beers are sour. Another aspect to my job was to ensure the North Peak beers are not infected with cultures from the Jolly Pumpkin side of the brewery. Istarted a small, in-house laboratory where I developed SOP’s to check for wild yeast and bacteria, perform yeast counts and yeast viability checks. Show less