Profession brew house operator

Brew house operators monitor the processes of mashing, lautering and boiling of raw materials. They make sure that the brewing vessels are clean correctly and timely. They supervise the work in the brew house and operate the brew house equipment to deliver brews of good quality within the specified time.

Personality Type

• Realistic / Conventional

Knowledge

• Wort fining process

  Transfer of the wort from the wort copper to the whirlpool to clean the wort of undissolved hops and protein flocks and ready it for cooling.

• Ingredients for beer production

  Basic ingredients of beer, which consist of water, a starch source such as malted barley, brewer's yeast to produce the fermentation and a flavouring such as hops.

• Mashing process

  Managing the mashing process and understanding its influence on wort quality and character of the finished fermented beverage.

• Grain-for-beverages milling process

  Milling process, which combines advanced and conventional wet and dry milling. Milling methods of grain for beverages ensure good husk conservation and optimal grinding of the endosperm, which provide numerous advantages for the brewing process and final products.

• Modern brewing systems

  The most updated systems and best available techniques in the brewing industry.

• Wort boiling process

  Process of wort boiling where the brewer adds hops to the wort and boils the mixture in a wort copper. The bitter compounds of the wort give the beer a longer shelf-life.

• Brewhouse processes

  The processes and techniques through which raw materials are converted into fermentable substrate for beer manufacturing.

• Lautering process

  Process of lautering, where the mash is separated into clear, liquid wort and residual grain. Lautering usually takes three steps: mashout, recirculation and sparging.

Skills

• Tolerate strong smells

  Tolerate strong smells expelled by the goods being processed during the production of goods.

• Measure density of liquids

  Measuring the density of liquids, including oils, using instruments such as hygrometers, or oscillating tubes.

• Work in a food processing team

  Collaborate in a team with other food processing professionals in service of the food and beverages industry.

• Manage staff

  Manage employees and subordinates, working in a team or individually, to maximise their performance and contribution. Schedule their work and activities, give instructions, motivate and direct the workers to meet the company objectives. Monitor and measure how an employee undertakes their responsibilities and how well these activities are executed. Identify areas for improvement and make suggestions to achieve this. Lead a group of people to help them achieve goals and maintain an effective working relationship among staff.

• Exert quality control to processing food

  Ensure the quality of all factors involved in a food production process.

• Operate pneumatic conveyor chutes

  Use air-conveyor chutes to transfer products or mixtures from containers to storage tanks.

• Plan medium to long term objectives

  Schedule long term objectives and immediate to short term objectives through effective medium-term planning and reconciliation processes.

• Be at ease in unsafe environments

  Be at ease in unsafe environments like being exposed to dust, rotating equipment, hot surfaces, sub-freezing and cold storage areas, noise, wet floors and moving lift equipment.

• Tend grinding mill machine

  Operate a grinding mill that grinds grains such as cereals, cocoa beans or coffee beans to obtain powders or pastes with different consistencies and grain sizes.

• Measure pH

  Measuring pH which is a measure of acidity or alkalinity.

• Operate a heat treatment process

  Apply heat treatment aimed at preparing and preserving half-finished or finished food products.

• Apply requirements concerning manufacturing of food and beverages

  Apply and follow national, international, and internal requirements quoted in standards, regulations and other specifications related with manufacturing of food and beverages.

• Apply HACCP

  Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Hazard Analysis Critical Control Points (HACCP).

• Check bottles for packaging

  Check bottles for packaging. Apply bottle testing procedures to verify if the bottle is fit for containing food and beverage products. Follow legal or company specifications for bottling.

• Sterilise fermentation tanks

  Sterilise workspaces and equipment using hoses, scrapers, brushes, or chemical solutions.

• Apply GMP

  Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Good Manufacturing Practices (GMP).

• Adhere to organisational guidelines

  Adhere to organisational or department specific standards and guidelines. Understand the motives of the organisation and the common agreements and act accordingly.

• Operate automated process control

  Operate process control or automation system (PAS) used to control a production process automatically.

• Manage medium term objectives

  Monitor medium term schedules with budget estimations and reconciliation on a quarterly basis.

• Follow production schedule

  Follow production schedule taking into account all requirements, times and needs. This schedule outlines what individual commodities must be produced in each time period and encapsulates various concerns like production, staffing, inventory, etc. It is usually linked to manufacturing where the plan indicates when and how much of each product will be demanded. Utilise all the information in the actual implementation of the plan.

• Clean food and beverage machinery

  Clean machinery used for food or beverage production processes. Prepare the appropriate solutions for cleaning. Prepare all parts and assure that they are clean enough to avoid deviation or errors in the production process.

• Support management of raw materials

  Support management of raw materials and plants required by the department for production. Oversee the needs for material and notify when stock levels reach re-order levels.

Optional knowledge and skills

Source: Sisyphus ODB