Sr. Brewer Duties:Lead the expansion from a 10bbl brewhouse to a 20bbl brewhouseRecipe development and scalingOrdering and managing raw material inventoryActively lead a small team of brewers and cellarmen to produce high quality beerManage yeast cropping and pitching to ensure consistent fermentations Research recent developments in brewing with a focus on improving processes and product qualityParticipate in events and talk with customers to promote brandsQuality Manager Duties:Develop and run a QA/QC lab from the ground up to test for yeast cell counts and viability, micro contamination, pH, gravity, temperature, CO2 and DO, sanitation in the brewery using ATP bioluminescence and titrations to check cleaning chemical strength, etc.Train and lead a panel of tasters in a weekly sensory test to develop shelf life data and ensure batch to batch consistency Manage waste water and ensure compliance with city regulations Follow up with customer complaints with in depth investigations Develop SOPs and maintain SDS

- Consistently prepare wort on a 10bbl brewing system- Efficiently complete cellering duties including the CIP of tanks, cropping yeast, carbonating, fining, transferring, and dry hopping- Ensure QA/QC duties are completed, including monitoring fermentation, gravity, pH, and sensory- Take part in keg cleaning and packaging of beer into kegs, cans, and bottles- Effectively manage brewing and cellaring tasks while serving and communicating with customers at the tap room

-Developed a successful sensory program from the ground up-Recruited and trained panelists to taste beer off flavours for quality purposes-Trained panelists for Quantitative Descriptive Analysis and developed profiles for all brands using Compusense software-Managed panel and product performance using advanced spreadsheets-Validated and continually improved upon panel performance with spiked beer

-Conducted sensory analysis such as triangle tests, flavour profiling, panelist training exercises, etc.-Performed statistical analysis on data obtained from sensory tests.-Interacted with various breweries to maintain accurate records of sensory testing results.-Participated in product development projects.-Improved efficiency of sensory testing and daily tasks using MUDA and 5S protocols.-Performed analytical analysis to determine BU, colour, diacetyl, pH, chill haze, and alcohol with high efficiency.

-Carried out advanced physical characterization techniques including differential scanning calorimetry, x-ray diffraction, pulsed NMR, microscopy, and rheology-Analyzed data and performed statistical analysis-Wrote and presented scientific reports based on research conducted

-Food product development and product matching-Sensory analysis of food samples-Nutrition and ingredient label preparation