Shift Brewer/Cellar Person

PBC Brewer/Cellarperson 

Workload of 35-45 hours per week 

The job of the Brewer is to produce wort to specifications at Ponysaurus Brewing Company. This will include, but is not limited to; maintenance, cleaning, and sanitation of the 3.5 and 15bbl brewhouse and communicating regularly with the Dir. Of Brewery Operations and Production Manager. Helping Cellar and Packaging out with needs may also be included from time to time. The Brewer is also responsible for documenting and tracking all brewing data. The Brewer will work closely with QA/QC and Cellarpersons, on a regular basis, to ensure that all wort is produced to the specifications set forth by the Director of Brewery Ops. May also have travel time to Raleigh Pilot Facility for similar job duties. 

The Ponysaurus Brewer: 

• Reports to the Dir. of Brewery Ops and Production Manager 
• Ensures product is seen through the brewing process in accordance with the goals of the Dir. Of Brewery Ops 
• Analyzes brewing SOPs, equipment, and the production floor regularly; making recommendations to the Dir. of Brewing Ops on ways to improve efficiency, quality, and safety  
• Communicates with the Cellar staff to coordinate the movement of product from the Brewhouse to the Cellar 
• Tracks and reports all brewing data to the Dir. Of Brewery Ops on a daily basis 
• Performs maintenance and cleaning of brewhouse equipment and the mechanics involved in their operation 

The Ponysaurus Cellarperson 

• Performs daily cellar work on fermenting and conditioning product, documenting all actions in Ekos Brewmaster 
• Yeast Management – harvests and washes yeast, updates yeast database 
• Fermentation monitoring – gravity/pH samples (when necessary), temperature monitoring and adjustments, and cold crashing product when ready 
• Clarifying– dosing with pre-determined rate of clarifying agents, clarifying agent dosing trials as needed, monitoring progress of clarity of product 
• Carbonating of product - carbonating to desired volume, monitoring and testing carbonation levels 
• Transfers - CIP/SIP on transfer set-up, moving beer from vessel to vessel under sanitary conditions 
• Vessel maintenance – maintaining the glycol lines and gauges on each fermenter, completes CIP and SIP procedures on interior/exterior of vessels in the cellar, ATP testing when cleaning process is complete and ready for product 
• Coordinates product timeline and readiness with the Production Manager  
• Will update cellar notes daily and report to Production Manager 
• Produces a safe working environment for employees by maintaining the facility and equipment in optimal working conditions 
• General cleaning and maintenance 
• Help Cellar and Packaging as needed 

Addition Duties 

• Fill in for Production Manager on Wildgoose Canning line as needed 
• Product shipments – mail out products to customers – possible 3-5 hours per week 

The Brewer’s/Cellarpersons Primary Goals are to: 

• Produce wort to exact specifications, in a sanitary manner 
• Perform cellar tasks per the SOPs 
• Ensure that all wort produced is cared for in the proper manner and follows the specifications set forth by the Dir. Of Brewery Ops 
• Give input to the Production to improve SOPs for the brewery and maximize the efficient use of materials, machines, capital, and employees. 

How your work will be measured: 

• Accurate and efficient production of wort on schedule 
• Maintenance of a safe, sanitary, effective, and efficient brewhouse 
• Proactive engagement with Management to improve SOP’s 
• Clear communication with management level production staff 

Things we love: 

• Employees that take pride in their work 
• Working with people who do their best to give 100% everyday 
• Team members who strive to be just a little better at their job everyday, and who create something incredible that they are proud of each day 

Things we don’t love: 

• Employees that complain and gossip about guests and co-workers 
• Excuses for less than excellent work, or shortcuts that compromise quality 
• Inefficiency, wasted time and laziness 

Qualifications Required: 

• A minimum of 1 year experience in a production brewery 
• Strong Knowledge of Wildgoose Canning line, strongly preferred 
• Formal brewing education is a positive but not necessary 
• Experience and knowledge of the operation of the following: steam boiler, roller mill, brewhouse, centrifugal pumps, forklift, low voltage wiring and sensors, and various process control systems 
• Excellence in brewing that pairs meticulous cleanliness with an endless drive for structure and organization 
• A work ethic aligned with, and supportive of, a high growth organization 
• Proficient verbal and written communication skills 
• Mechanical and problem solving aptitude 
• Solid working knowledge of the beer and brewing industry 
• Ability to work in fast paced environment while maintaining safety and quality standards 
• Good time management skills 
• Commitment to excellence and high standards  
• Creative, flexible, and innovative team player  
• Passion, enthusiasm, focus, creativity, and a positive outlook 
• Experience with EKOS Brewmaster is a plus  
• Must be at least 21 years old 

Physical Demands: 

The physical demands here are representative of those that must be met to successfully perform the essential functions of this job. While performing the duties of this job the employee is required to stand and walk for long periods of time; use fingers and hands to reach and feel objects; talk and hear; climb or balance; stoop, kneel, bend, twist and crouch. The employee must occasionally lift, carry, and/or move up to 55 pounds in general environments with up to 165 pounds on occasion. Use of arms above or below the shoulder is sometimes required. Specific vision abilities required by the job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. Requires manual dexterity and ability to quickly move hand(s), grasp, manipulate or assemble. Ability to work in a non-climate controlled environment dealing with temperature extremes, humidity, and water 

Hours and Working Expectations: 

The Brewer will work closely with Management, Cellarpersons, and Laboratory to ensure only the best quality beer is produced and sold by Ponysaurus Brewing Company. The Brewer will see the product through the Brewhouse with the utmost care and the highest attention to detail. You must be independent, organized, and clean, with excellent documentation and communication skills. Maintaining a clean, sanitized, and sterile working environment is key and diligence in clear communication with brewing staff and other departmental management is a must.  

Communication: ? 

• 7shifts will be used for communicating the production schedule 
• EKOS will be used to track packaging and product 
• Teams will be used to publicize updates throughout the company 
• Email, phone calls, and face-to-face will be used to communicate with the rest of the production team about product status and improvements 
• Weekly Production meets 

Compensation and Benefits: 

• $18.00-$20.50/hr DOE 
• Boot Stipend after 90 days 
• Two shift beers per shift and Monthly beer allowance – POG Program