Brewery and Taproom to open Fall of 2022.

Managed and oversaw all pub brewing operations including (but not limited to) creating new recipes, adjusting established recipes, sourcing all ingredients/materials, and managing equipment maintenance.Managed a team of 2 brewers and a brewery assistant.Communicated with other departments across 4 facilities to ensure our pub brewery operated safely and adequately fulfilled its role in the pub itself as well as the piloting and production efforts of the brewing company as a whole.

Oversaw and executed wort production through a 5-vessel, 50 BBL semi-automated brewhouse. Responsible for adjustments throughout the brewing process including gravity, IBU, and yeast-pitching rate.

Managed a cellar team of 4 operators as well as a barrel-aging specialist.Oversaw all cellaring activities.Facilitated upgrades in the cellar of a 80,000 BBL/year brewery.On-call 24/7.

Executed all of the cold-side steps in the brewing process from fermentation to packaging, including monitoring/recording gravities, dry-hopping, centrifuging, filtering, yeast harvest/husbandry, and lots of cleaning/CIP.Operated 2-lane (30BBL/hour) keg machine and gravity-fill bottle machine for bottle-conditioned beer.

At Cricket Hill, I assisted our brewer in all steps of the brewing process from grain to glass. I also trained and managed a rotating stock of interns.