Description

About the Company 

OUR VISION IS TO BE KNOWN AS THE MOST ADVENTUROUS AND INNOVATIVE CRAFT BREWERY IN THE WORLD.

The Bruery is one of the nation’s most prominent boutique craft breweries, located in Orange County, CA. The company goes to market under two separate brands: The Bruery and Offshoot Beer Co, each with a high-quality, unique offering. The Bruery specializes in barrel-aged and experimental ales, with a sub-brand, Terreux, focused on innovative wild and sour ales, and Offshoot Brewing Co. is the company’s newest brand that focuses on hop-forward beers. While each of our brands are known for certain tastes or styles, it’s our brewing prowess and creativity that creates our opportunities.

The company has built a strong following among a passionate base of members and fans, and over half of The Bruery’s overall sales are direct-to-consumer through the company’s society membership programs, Orange County tasting room, and our Washington, D.C. store. These direct-to-consumer channels drive high customer engagement and allow The Bruery to generate attractive margins. The cornerstone of the DTC offering is the societies, or membership programs that give the business a community of likeminded members and, of course, recurring revenue streams.

We are easily inspired, if not easily impressed. We take our inspiration from the culinary world, traditional beer styles, natural ingredients, vineyards and even junk food. An interesting beer can make a moment special, and a special moment can spark the inspiration for an interesting beer. Taste and memory go hand in hand, and we let our taste guide us to create beers that deliver timeless and traditional flavors, while also pushing the boundaries of what you thought beer could be. One could say our brewing style has range, but we’ll leave that up to you. We’re explorers at heart, passionate about the art and science of taste, and could never be satisfied brewing just one style of beer.

We believe this makes life a little more interesting. Our beers start conversations, complement meals, and bring people together. You can trust our beers because of the knowledge and expertise that we’ve built, but it’s our creative approach that will change your idea of what beer can be.

About the Role 

• Execute proper sampling and analysis of daily brews in accordance with schedule; cover directly as needed. Monitor vital fermentation critical control points including (but not limited to) target gravity, pH, temperatures and pressures
• Responsible for CIP and preparation of fermentation, bright beer and intermediate step tanks
• Responsible for clean Barrel Cellar movements, organization, rack out and in, barrel preparation, receiving and cooperage maintenance
• Responsible for operation of centrifugal clarification and CIP
• Responsible for finished beer pasteurization and associated CIP
• Responsible for finished beer handling including but not limited to carbonation, DO monitoring and recording and packaging preparation
• Responsible for proper handling of yeast propagation including (but not limited to) inoculation, pitching, topping, aeration and CIP
• Review completed process paperwork and ensure accurate expression in automated accounting system (i.e. Orchestrated Beer)
• Assist with scheduling of barrels for racking, tasting, treatment and staging
• Communicate clearly and accept communication efforts in a three (3) shift environment
• Aseptically transfer beer to and from fermenters, barrels and brite tanks
• Assist and perform assessment of fermenting beer for appropriate processing, including (but not limited to) dry hopping, addition of fruit or spices, crashing tanks and removing yeast
• Maintain and update shift report in response to real time production
• Ensure that sensory evaluation is monitored responsibly and results are communicated constructively
• Work closely with Production manager, supervisors, quality and peer staff to execute and pass off tasks effectively
• Maintain a sanitary environment, which includes (but not limited to) cleaning floors, walls, tanks and ceilings
• Utilize a 5S approach for organizing supplies, tools and equipment
• Participate in company events as needed while maintaining professional composure
• Transfer finished beer from transport tanks to fermenters or barrels

Requirements

Essential Skills and Requirements

• Work on a ladder periodically up to height of 18 feet
• Physically be able to bend over, twist, kneel, climb stairs, stand all day, lift at least 55 pounds, work in a non-temperature controlled environment and repeatedly handle hot and cold liquids
• Able to stand for long periods of time (between 8 and 10 hours per day)
• Drive a small truck (California Class “C” license required) includes barrel handling
• Strictly follow recipes and standard operating procedures while recommending ways of improving them
• Willingness to work at clean or sour beer facilities as needed
• Willingness to work occasional weekends, holidays and overtime as needed
• Strong written and verbal communication skills are critical in a 24-hour operation
• Ability to operate a forklift sometimes up to 8 hours a day
• Must have a high school diploma and a valid driver's license; brewing, engineering and/or other related education preferred
• Must be at least 21 years of age and able to provide proof of authorization and/or eligibility to work in the United States of America
• Must be certified to drive a forklift