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.

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Personality Type

  • Realistic / Conventional

Knowledge

  • 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.

  • 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.

  • Brewhouse processes

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

  • 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.

  • 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.

  • 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.

  • Mashing process

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

Skills

  • Operate automated process control

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

  • Tolerate strong smells

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

  • 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.

  • 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.

  • Exert quality control to processing food

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

  • 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.

  • Operate pneumatic conveyor chutes

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

  • Measure density of liquids

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

  • Apply GMP

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

  • 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.

  • Apply HACCP

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

  • 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.

  • Work in a food processing team

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

  • Operate a heat treatment process

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

  • 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.

  • Sterilise fermentation tanks

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

  • 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.

  • Measure pH

    Measuring pH which is a measure of acidity or alkalinity.

  • 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.

  • Plan medium to long term objectives

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

  • Manage medium term objectives

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

  • 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.

Optional knowledge and skills

cleaning of reusable packaging temperature scales financial capability write production reports milling machines analyse work-related written reports monitor temperature in manufacturing process of food and beverages ensure compliance with environmental legislation in food production variety of beers comply with checklists label samples liaise with managers health, safety and hygiene legislation mill operations assess cereal quality for brewing provide improvement strategies monitor roasting liaise with colleagues measure the strength of distillation