Production Brewer

Description:

Working closely with our Founder and Head Brewer, you'll be involved in all aspects of brewery production, with the opportunity to take increasing responsibility for the day-to-day running of our brewhouse.

Your responsibilities will include:

·       Wort production on our 10-barrel brewing system.

·       Fermentation management, yeast handling, conditioning, dry hopping and beer transfers.

·       Cellar operations, tank cleaning, CIP and general brewery hygiene.

·       Cask washing, preparation and racking, alongside kegging and canning operations.

·       Monitoring quality, maintaining accurate production records and ensuring beer consistency.

·       Assisting with production planning, stock management and general brewery operations.

·       Contributing to recipe development, with plenty of opportunities to experiment and develop beers across a wide array of styles.

·       Maintaining excellent health, safety and housekeeping standards.

As a small independent brewery, this is a genuinely hands-on role. We're looking for somebody who is happy to get stuck into all aspects of production and isn't afraid of a bit of hard graft.

What We're Looking For

· A minimum of 2 years' commercial brewing experience, ideally 3 years or more.

·       Strong practical knowledge of brewing, fermentation and cellar operations.

·       Confidence working independently and managing daily production priorities.

·       Excellent communication, organisational and problem-solving skills.

·       A proactive attitude, strong work ethic and genuine attention to detail.

·       A team player who is reliable, adaptable and willing to support colleagues across the brewery.

·       Ability to undertake the physical demands of a busy, largely manual brewery, with appropriate equipment and reasonable adjustments where required.

·       A genuine passion for brewing and an interest in developing new recipes and beer styles.

Experience with manual brewing systems, cask, keg and can packaging, and relevant brewing qualifications would be advantageous.

The position is based on a 40-hour, five-day working week, with occasional earlier starts to accommodate production requirements. Weekend brewery checks are also shared amongst the team on a rota basis.

A willingness to offer some flexibility when required would be a real advantage.