Profession malt master

Malt masters evaluate and grade different malts on a sensory basis for brewing purposes. They assess the look, the smell, and the taste of raw materials and unfinished products in order to maintain the consistency of products. They use their knowledge to prepare mixtures as part of product development.

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Personality Type

  • Realistic / Conventional

Knowledge

  • Sales strategies

    The principles concerning customer behaviour and target markets with the aim of promotion and sales of a product or a service.

  • Malting process

    The malting process consists of soaking cereal grains, usually barley, and then halting further germination by kilning.

  • Financial capability

    Financial operations such as calculations, cost estimations, budget management taking relevant commercial and statistical data into account such as data for materials, supplies and manpower.

  • Sales promotion techniques

    The techniques used to persuade customers to purchase a product or a service.

  • Food and beverage industry

    The respective industry and the processes involved in the food and beverage industry, such as raw material selection, processing, packaging, and storage.

  • Quality assurance methodologies

    Quality assurance principles, standard requirements, and the set of processes and activities used for measuring, controlling and ensuring the quality of products and processes.

  • Types of barley

    The different types of barley; their characteristics, and quality.

  • Colours of roasted malt

    Range of brewing materials capable of imparting flavour characteristics as well as controlling the colour of beer.

Skills

  • 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.

  • Manage food manufacturing laboratory

    Manage laboratory activities in the plant or factory and using the data to monitor the quality of manufactured products.

  • Apply HACCP

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

  • Exert quality control to processing food

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

  • Apply GMP

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

  • Implement sales strategies

    Carry out the plan to gain competitive advantage on the market by positioning the company's brand or product and by targeting the right audience to sell this brand or product to.

  • Operate pneumatic conveyor chutes

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

  • Roast malt

    Roast malt following the adequate procedures, paying attention to the time of roasting to obtain specified colour or hardness. Follow specifications of drying and roasting.

  • Implement marketing strategies

    Implement strategies which aim to promote a specific product or service, using the developed marketing strategies.

  • Assess cereal quality for brewing

    Assessing barley variety, germination potential, moisture content, nitrogen content, and screening for grain size.

  • Develop beverage manufacturing procedures

    Outline the work routines, procedures, and activities required to be performed for the manufacturing of beverage aiming at reaching the production objectives.

  • 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.

  • Develop standard operating procedures in the food chain

    Develop Standard Operating Procedures (SOP) in the food chain based on the production feedback. Understand current operating procedures and identify best techniques. Develop new procedures and update existing ones.

  • Create new concepts

    Come up with new concepts.

  • Consult to produce single malt beverages

    Consults companies using his/her nose to produce exquisite single malt beverages and maintain the consistency of the company's output, as well as blend new creations.

  • Maintain updated professional knowledge

    Regularly attend educational workshops, read professional publications, actively participate in professional societies.

  • Set production facilities standards

    Ensure a high standard of safety and quality in facilities, systems, and workers' behaviour. Ensure adherence to procedures and audit standards. Ensure that machinery and appliances in the production plant are appropriate for their task.

  • Mitigate waste of resources

    Evaluate and identify opportunities to use resources more efficiently with continuously striving to reduce waste of utilities.

  • Manage flammable substances

    Managing flammable substances to roasting operations and ensuring that safety measures are in place.

Optional knowledge and skills

impart training on general quality management supervision manage corrective actions ensure cost efficiency in food manufacturing ensure compliance with environmental legislation in food production identify market niches control of expenses manage delivery of raw materials hire new personnel food dehydration processes mill operations show confidence interpret data in food manufacturing liaise with managers assist in the development of standard operating procedures in the food chain manage kiln ventilation perform public relations exercise patience inspect silo systems manage environmental management system liaise with colleagues act reliably