BREWERY TECHNICIAN II

POSITION SUMMARY:

A Brewery Technician II at Cerveceria La Tropical is responsible for the operations within the area of Sweet Wort Production, Cellar & Fermentation, Beer Filtration / Centrifuge, Beer Conditioning, Beer Packaging, handling all areas to achieve production targets.

ESSENTIAL DUTIES & FUNCTIONS OF THE POSITION:

• Abide by all company safety procedures and participate in safety trainings.

• Follow and develop company SOPs within their area of responsibility.

• Maintain cleanliness and order in the brewhouse, cellars, packing areas and all other areas related to production.

• Rinse, vent, and CIP 7, 10, 20, 60, 80 and 120 HL stainless steel tanks.

• Prepares, stages, and executes daily requirement of dry hopping and other beer treatments.

• Ability to pull tank samples and accurately perform daily density and pH readings as well

as perform cell counts.

• Work with Brewing Supervisors and Brewing Managers on special assignments or projects as needed.

• Responsible for Clean in Place (CIP) area specific lines and tanks: Centrifuge, Filter Press, Fermenters, Propagation Tanks, Brite Beer Tanks, Filtration Lines, Canning Line, Keg Line, yeast harvest line, packaging lines, parts, and all production related areas

• Prepare filtration lines, pumps, and bright beer vessels for filtered product

• Produce sweet wort as needed by the production schedule.

• Responsible for harvesting yeast, propagating yeast and guarantee yeast optimal condition for pitching.

• Responsible for operating centrifuge and filter press, flash pasteurizer, and all aspects of canning.

• Make equipment and product changeovers, using tools as needed.

• Responsible for achieving beer and wort quality parameters and specifications.

• Keep track of stock levels of raw materials and supplies.

• Responsible for assisting in training on maintenance and repairs of all brewery equipment and equipment associated with the production process.

• Keep record of all activities performed and help maintain all production, quality, safety, and maintenance related records.

• Prepares, fill and transfers beer to and from wooden barrels.

• Accurate and legible execution of paperwork and ability to perform limited functions on

desktop PC including work in Microsoft Office applications (Word & Excel) and ERP.

• Supports Sensory Evaluation, participation of the taste test activities.

• Executes analyses in the laboratory, to calibrate in-line meters.

• Executes Analytical and Microbiological analyses, including sampling, sample preparation and reporting results, in line with the valid Laboratory Methods. Executes also complex analysis, which are not covered by in-line meters.

• Participates in simple activities for the local Sensory Panel.

• Monitors process data and verifies the elimination of all quality non-conformances.

• Supports identification, validation, and verification of Q-points.

• Delivers operational and procedural support necessary for the transition from process control to condition management.

DESIRED CAPABILITIES & CHARACTERISTICS:

• Brewing education and formal training are required (IBD, MBA, Siebel, Doemens, ABG, etc.).

• At least 1 years of experience working with a centrifuge and sheet filter is required.

• Clear understanding of the principles of operations of pneumatic, heat exchange and steam systems.

• Willing to work weekends and evenings as needed, acceptance of varying and flexible schedules

• Safety conscious and quality minded.

• Ability to follow all company SOP’s and work with little or no supervision.

• Strong working knowledge of CIP cleaning and sanitizing principles, methods, and the 4 x 4 rule

(time/temperature/impingement/chemical strength).

• Must understand clean-out-of-place (COP) principles and grasp environmental hygiene hazards.

• Must be able to work in a fast paced, high pressure stressful environment.

• Possess superior time management and multitasking skills as well as a moderate to strong analytical and problem-solving skills.

• Passion for the craft beer business (strong curiosity of the industry encouraged).

• Strong level of knowledge of craft beer and the brewing process.

• Ability to perform a variety of brewing calculations.

• Working knowledge of pneumatic systems, industrial electricity, mechanical power, steam generation and distribution, industrial refrigeration and sanitary process piping, and systems strongly preferred.

• Organizational skills and forklift/pallet jack proficiency required.

• Ability to stoop, kneel, crawl, climb and work in tight spaces.

• Ability to manipulate tri-clamps, pull and figure eight stack hoses up to 3” diameter and 100 feet long.

• Willingness and ability to work in hot and/or damp spaces for limited amounts of time.

• Proficient in speaking, reading, and writing English.

• Ability to maintain focus and not become distracted by crowds or special events.

Key Relationships

• Reports directly to the Brewery Supervisor

PHYSICAL REQUIREMENTS:

• Ability to lift 55 lbs. repeatedly

• Must be able to pass a respirator fit test

• Ability to stoop, kneel, crawl, climb and work in tight spaces

• Ability to stand and walk for long periods of time (up to 12 hours)

• Willingness to work outside in all weather conditions

• Forklift/pallet jack proficiency required