Dan Dutcher Email and Phone Number

• Directly responsible for complete production of all Flagship, Rotational, Specialty, and contracted beers, as well as oversight and training of all assistants and interns.• Produced 2200 barrels in last 12 months with single part-time assistant, an 1200-barrel increase vs. previous yield.• Increased 30-barrel tanks’ finished product yield by 10-15% through improved filtration, application of the Darcy method, and cake permeation to desired micron level of beer type.• Wrote standard operation procedures for all aspects of brewing production for employees, including brewhouse use, filtration, tank cleaning, sanitation and deep cleaning procedures, and passivation of stainless steel tanks.• Maintained 100% of brewery equipment to achieve optimal performance, including general service and maintenance and keeping a regulated cleaning schedule.• Ensured consistency of beer quality, maintaining targets for gravity and ABV, adjustment of hop additions for exact IBU, proper care and pitch rates of yeast, optimal conditions for fermentation, filtration with minimal dissolved oxygen rates, and exact carbonation and conditioning; improved brewery IPA and stout recipes.• Created innovative, new recipes for seasonal rotations, taproom, and festivals, including Kvass, cucumber lemongrass Saison, peanut butter stout, ginger juniper Saison, wintergreen and elderberry porter, chocolate vanilla pumpkin stout.• Maintained exact records of all materials needed such as malt, hops, yeast, cleaning chemicals, CO2, oxygen; ordered all materials bimonthly per projected product needed.• Brewing Equipment Used: Premiere Stainless 15-bbl 2-Vessel Direct Fire Brewhouse; 4 x 30-bbl Fermentation Vessels; Filters: 2 sq. meter Della Toffola DE Filter, 5 sq. meter Della Toffola Manual Discharge DE Filter; Premiere Stainless Semi-automatic Dual Keg Cleaner; Pro Refrigeration 10HP Glycol Chiller

• Responsible for brewing preparation, individual production of roughly 50% of flagship and rotational beers, and creating small batch specialty beers.• Maintained proper upkeep of all kegs and keg filling, monitored fermentation, and conducted filtration, conditioning, and carbonation activities.• Southern Brew News Vol. 9 No. 1 "What's Pouring in Tennessee", noted by-name for innovative ingredients and recipes

• Responsible for cellar operations, filtration, and product output of up to 14 Granite City flagship and seasonal beers.• Managed initial installation of restaurant’s cellar fermenters, Brite Beer Tanks (BBT), and glycol lines and solenoid valves.• Maintained and sanitized fermentation and BBT vessels.• Brewing Equipment Used: Granite City proprietary glycol heating system; ABT Fermentation Vessels & Brite Beer Tanks (BBT); Pico Plate & Frame Filter 30 Plate

• Developed and tracked monthly, quarterly, and annual training for company of over one hundred military personnel. Tracking system developed became the operational standard for a Battalion of four companies. • Coordinated resource and land allocations through separate companies for training exercises lasting up to six weeks, working with both military personnel and contracted civilians.• Created status report presentations for current and future training objectives, as well as resource and time management projections for training events and day to day operations. • Managed and assisted in the professional development of a team of two to six direct reports.• Planned, researched, wrote, and sourced the publishing for a Patrol Standard Operating Procedures manual, which is the current standard for the unit while deployed to Afghanistan, and for all training purposes. • Received Army Commendation Medal and Army Good Conduct Medal for meritorious service in garrison operations.

• Operated and maintained over $25 million worth of equipment for mobile tactical operations centers.• Deployed for 12 months to Baghdad, Iraq, as part of the advance party responsible for receiving the unit of over 300 personnel into combat operations; received Army Commendation Medal for meritorious service overseas.• Provided security for personnel and equipment in combat zones.• Coordinated flights, air support, quick reaction teams, and medical support during high stress combat operations. • Communicated status reports to higher and lower echelons and coordinated resource allocations.• Completed Infantry Basic Training and Advanced Individual Training at Fort Benning, GA.

• Directed customer interaction, and provided excellent customer supervision in a fast paced environment.• Made all drink orders for bar area as well as service bar for the restaurant with a three hundred person occupancy.• Conducted stock inventory and liquor orders on a weekly basis.• Collected and accounted for all money coming in through bartenders, servers, and end of shift, as well as conducted company cash drops.