Production Brewer Jobs (NOW HIRING)

Description

The Brewer III reports to the Brewing Manager and is responsible for many aspects of the day-to-day operations of the brewery. They play an active role in brewing, cellaring, packaging, and cleaning. The Brewer IIII will follow brewing procedures and recipes established for and approved by Maui Brewing Co.. Candidates must share Maui Brewing Co.'s commitment to its four operating pillars: Quality of Products, Quality of Life, Quality of Business Practices, and Quality of Manufacturing Operations.

Job Responsibilities: 

Raw materials receipt, storage and retrieval for brewing

Milling up to 3,000 pounds in 50-55-pound bag increments, in accordance with a brew/recipe sheet, over approximately 45 minutes

Wort production and hopping, on both the 30 Bbl , to correct sugar and hop concentrations as dictated by the recipe/brew sheet

Filling out brew logs, noting any discrepancies, and performing associated math equations such as mixing ratios and serial dilutions

Correctly engaging/disengaging valve and frequency drives associated with the brewhouse

Spent grain removal, which includes the manipulation of a manual screw valve and driving a forklift with a tip-hopper attached while not damaging brewhouse plumbing or spent grain removal vehicle

Dry hopping the prescribed amounts of hops to a designated fermenter via the top port of the tank (requires the careful operation of a scissor lift at heights up to 32 feet)

Yeast management, including the harvesting and/or pitching of yeast from the prescribed fermenter/brink while following sanitary procedures

Following established procedures to clean the brewhouse, fermenting and brite tanks

Safely handling cleaning chemicals, and using the prescribed amount for each task

Transferring or filtering beer from fermenter to brite tank in a sanitary manner under balanced pressure, and correctly assembling/disassembling the plate and frame filter as needed

Applying the correct pressure and volume of compressed CO2 gas to brite tanks for carbonation and displacement of beer as it is being packaged

Using the associated equipment to fill or empty wooden casks, kegs, barrels, etc., and safely moving vessels on their storage rack with a forklift

General cleaning of horizontal, vertical and sub-grate surfaces

Ensure proper wort is produced in the brewhouse

Hitting target mash pH, mash temp, water to grist, OG, cool in volume, cool in temp.

BT/CIP SIP sign off, yeast harvest, yeast tank CIP, brewing 30 bbl batch SOP

CLT/HLT troubleshooting, boiler troubleshooting, water management, perform BH Kettle sour

Mash in on time according to schedule and tank availability

Able to use the schedule and daily fermentation data to determine availability of yeast and how it affects the brew schedule

Work with the cellar operators, lab and scheduler to ensure brew can be mashed in on time

Notify Director of Brewing Ops if brewhouse targets cannot be hit

Know which actions to take on individual turns to hit fermenter full spec by modifying grist, steam, boil time or liquor addition and or sugar additions

Provide ideas in a productive and positive manner to help reach targets over long term (lower mash temp or rest time, longer WP rest, lower sparge addition)

Notify Director of Brewing Ops if inventory is running low (Includes malt, hops, brewing aids, cleaning supplies)

Use and calibration of pH meter and Anton-Paar Densitometer

Thorough knowledge of brewhouse CIP, vessels, and operation

Effectively communicate with fellow brew staff

Identify opportunities to increase brewhouse efficiency and consistency

Train staff on brewhouse SOPs in accordance with proper brewhouse procedure

Working knowledge of Brewhouse calculations: ( pounds of extract: working yield : pounds of malt) (strike temp / mash volume / and sparge volume ) (IBU) (color) for each of our core brands

Executes and acts as communication lead in complex scheduling scenarios

Cellar 1 and 2 level knowledge having completed all necessary cellar SOP sign offs

Be a team player and able to interact with all levels within the organization

Adhere to and enforce all applicable local, state, and federal laws, rules, and regulations

Other tasks as needed

Requirements

Desired Skills and Job Requirements:

Must be 21 years of age or older at the time of application

Able to pass a post-offer, pre-employment reference, and background check

Minimum 4 years of commercial production brewery experience required

Forklift operator certification required

Prior experience operating a forklift and pallet jack required

Strong work ethic and self-starting attitude

Strong interpersonal skills and a love for meeting and interacting with people

Thorough attention to detail and desire to take initiative

Must adhere to company's policies and procedures

Physical and Mental Requirements

Nights, evenings, weekends required - if applicable

Able to stand, walk, and be on your feet for prolonged periods

Able to read and follow written instructions

Able to regularly twist, turn, kneel, climb, stoop, bend, crawl, lift and carry supplies and equipment weighing up to 55 pounds using appropriate techniques and tools

Able to safely navigate the tasting room and snack bar areas, including crowded spaces

Able to maneuver packages of any weight above 75 pounds with appropriate equipment and/or assistance