Key Responsibilities and Required Skills for Brewery Worker

🎯 Role Definition

The Brewery Worker (also called Brewery Technician, Brewing Assistant or Production Brewer) is a hands-on production role responsible for safe, sanitary, and efficient day-to-day operations of a craft or commercial brewery. This role supports the full brewing lifecycle—from raw material handling and mash/lautering to fermentation monitoring, cold storage, packaging (kegs, cans, bottles), and routine equipment cleaning and preventive maintenance. The ideal candidate combines practical brewing knowledge (mash schedules, gravity readings, yeast care) with strong safety, documentation, and teamwork skills to consistently produce high-quality beer at scale.

Core SEO keywords: brewery worker, brewing technician, production brewer, CIP sanitation, fermentation control, packaging operations, quality control, brewing safety, hop handling, mash tun.

📈 Career Progression

Typical Career Path

Entry Point From:

Line Cook, Brewery Taproom Assistant, or Production Line Operator
Packaging Technician or Sanitation Specialist in food/beverage
Homebrewer with hands-on brewing experience

Advancement To:

Head Brewer / Lead Brewer
Brewmaster / Production Manager
Quality Assurance / Quality Control Specialist (QA/QC)

Lateral Moves:

Cellarman / Cellar Technician
Packaging Lead (canning/kegging operator)
Maintenance Technician for brewing equipment

Core Responsibilities

Primary Functions

Execute full-batch production tasks including mill dosing, mash-in, temperature control during mash and lauter, and lautering operations to ensure consistent wort quality and target extract yields for each scheduled brew.
Operate and monitor brew house equipment (mash tuns, lauter tuns, kettle/boil systems, whirlpool, plate heat exchangers) and perform process adjustments to match recipe specifications and maintain process safety.
Manage wort transfers and heat exchange operations, including cooling, hop additions per schedule, and timely transfers to fermentation tanks while minimizing oxygen pickup and contamination risk.
Prepare, propagate, and manage yeast handling operations: rehydrate/pitch yeast, monitor viability and cell counts, perform simple yeast cropping and storage, and document strain usage and generations.
Monitor fermentation profiles daily—record temperatures, specific gravity/flocculation trends, pH, and CO2 activity—identify deviations early and escalate to brewing leadership with recommended corrective actions.
Execute clean-in-place (CIP) and sanitation protocols for kettles, fermentation tanks, bright tanks, hoses, pumps, valves, and packaging lines to meet HACCP and GMP standards and prevent microbial contamination.
Operate packaging lines (canning, bottling, kegging, labeling) including changeovers, line setup, quality checks, and throughput optimization while minimizing product loss and maintaining packaging integrity.
Perform routine quality control sampling and basic lab tests such as real extract (gravity), original and final gravity readings, pH, turbidity/clarity checks, and sensory evaluation to confirm batch specifications.
Load/unload and manage raw materials inventory (malt, adjuncts, hops, yeast, clarifiers) and finished goods—maintain FIFO, accurate inventory counts, and proper cold storage rotation for packaged product.
Maintain and document accurate batch records, logs, and production spreadsheets using brewery management software or spreadsheets to ensure traceability and regulatory compliance.
Troubleshoot mechanical and process issues on brewing and packaging equipment; perform basic mechanical repairs, adjust PLC settings under supervision, and coordinate with maintenance for complex repairs.
Assist with recipe scaling and process parameter adjustments when moving from pilot or test batches to full production, ensuring reproducibility and quality consistency.
Conduct keg washing, filling, and labeling operations to ensure sanitized kegs and correct product identification for draft distribution and taproom service.
Execute finished product QC checks, including CO2 volumes, headspace, fill levels, seal integrity, and visual inspection to meet distribution and retail standards.
Follow all workplace safety policies, handle hazardous cleaning chemicals (acid/caustic) safely, use PPE appropriately, and participate in lockout/tagout and confined space procedures when required.
Support hopper, mill and dosing operations—set mill gap, weigh malt bags, and conduct dry goods handling with attention to dust control and allergen cross-contact prevention.
Conduct preventive maintenance tasks such as lubrication, gasket replacement, pump upkeep, and filter changes to reduce downtime and support continuous production schedules.
Participate in scheduled CIP validation and sanitation audits, maintain cleaning logs, and implement corrective actions to close hygiene gaps identified by QA or regulatory inspections.
Provide taproom and customer-facing support as needed: beer pour quality checks, brewery tours, packaging line demonstrations, and basic product knowledge sharing with retail customers and distributors.
Contribute to continuous improvement initiatives: identify bottlenecks, propose process optimizations, implement small-scale experiments, and document results to raise efficiency and product quality.
Adhere to environmental and sustainability practices: manage spent grain handling for donation/composting, minimize water usage during cleaning cycles, and support waste segregation and recycling programs.
Participate in sensory panels and flavor stability trials to help detect off-flavors, assess shelf life, and recommend adjustments to process or packaging to improve product consistency.
Support regulatory compliance efforts, including TTB/food safety documentation, allergen labeling coordination, and state/local distribution reporting when assigned.
Train new brewery staff and seasonal hires on standard operating procedures (SOPs), safety protocols, and basic brewing principles to maintain team competence and operational continuity.
Coordinate logistics for off-site events, draft installs, and keg delivery schedules including packaging requirements, temperatures, and documentation to ensure timely distribution.

Secondary Functions

Assist head brewer and QA teams with special projects such as pilot brews, recipe development, and trialing new raw materials or processing techniques.
Support marketing and taproom teams by preparing limited-release batches, participating in product photography, and providing technical details for promotional materials.
Maintain and organize brewery tools, spare parts inventories, and maintenance records to streamline repairs and reduce equipment downtime.
Participate in cross-functional continuous improvement workshops to capture production data, propose performance KPIs, and help translate findings into actionable process changes.
Provide occasional off-hours support for fermentation tank monitoring or packaging deadlines to meet production and distribution windows.
Help manage compliance with occupational health and safety training records and assist in incident investigations and corrective action follow-up.

Required Skills & Competencies

Hard Skills (Technical)

Practical brewing process knowledge: mashing, lautering, boiling, hopping schedules, whirlpooling, cooling, and fermentation principles.
Clean-in-place (CIP) and sanitation expertise, including handling acid/caustic chemicals, validating CIP cycles, and maintaining wash logs.
Fermentation management: temperature control, gravity/pH monitoring, yeast handling, cropping and storage basics, and basic troubleshooting of stuck or slow fermentations.
Packaging operations: operating and maintaining canning machines, bottling lines, keg washers and fillers, labeling equipment, and packaging quality control.
Basic laboratory testing: use of hydrometers/refractometers, pH meters, turbidity/clarity checks, and accurate sample recording.
Equipment operation and maintenance: pumps, heat exchangers, valves, compressors, dosing systems, and familiarity with basic mechanical/electrical troubleshooting.
Use of brewery software and digital batch records: production scheduling tools, inventory management systems, and basic Excel/spreadsheet skills.
Forklift/warehouse equipment operation (if applicable) and safe handling of pallets, heavy bags of malt, and large kegs—certification a plus.
Knowledge of HACCP, GMP, and basic food safety standards; familiarity with SQF, BRC, or similar certification standards is advantageous.
Understanding of CO2 handling and gas systems, pressure safety, and basic PLC/HMI interactions for automated processes.
Sensory evaluation basics and ability to record and interpret tasting notes for ongoing QA/QC.
Record keeping and traceability: strong documentation skills to maintain batch logs, CIP records, and corrective action reports.

Soft Skills

Strong attention to detail and commitment to producing high-quality, consistent product across batches.
Physical stamina and manual dexterity—able to lift 50+ lbs regularly, climb ladders, and work in hot/cold environments.
Good communication skills for cross-team coordination with production, QA, maintenance, and taproom staff.
Team-oriented attitude: ability to work closely with small, multi-disciplinary teams in a fast-paced production setting.
Problem-solving mindset with the ability to escalate issues appropriately and propose practical corrective actions.
Time management and prioritization skills to balance brewing schedules, CIP windows, and packaging deadlines.
Adaptability to changing production volumes, seasonal recipes, and continuous process improvement initiatives.
Dependability, punctuality, and flexibility for shift work including early mornings, evenings, and occasional weekends.
Willingness to learn, attend trainings, and adopt new brewing technologies or process controls.
Customer service orientation when interacting with taproom guests, distributors, or tour groups.

Education & Experience

Educational Background

Minimum Education:

High school diploma or GED required. Practical brewing experience and demonstrated hands-on skills often supersede formal degrees.

Preferred Education:

Associate degree or certificate in Brewing Science, Fermentation Science, Food Science, Mechanical Technology, or a related technical field.
Certifications such as SAA Brewing Basics, Cicerone (any level), HACCP, or food safety/servsafe are advantageous.

Relevant Fields of Study:

Fermentation Science / Brewing Technology
Food Science / Food Safety
Mechanical or Electrical Technology
Packaging Science
Hospitality Management (for taproom crossover roles)

Experience Requirements

Typical Experience Range: 1–4 years of hands-on experience in a brewery, production brewery environment, or commercial food/beverage production facility.

Preferred:

2+ years working in a craft or production brewery with documented experience in brewing operations, CIP sanitation routines, and packaging line operation.
Demonstrated experience with small- to mid-scale brew house operations (5–60 bbl) or equivalent pilot scale production.
Prior exposure to QA/QC procedures, batch documentation, and compliance with food safety standards.