Brewing Microbiologist

The work

Key Responsibilities

1. 01Monitor and evaluate yeast health, viability, vitality, and fermentation performance.
2. 02Support yeast propagation, handling, storage, pitching, harvesting, and reuse.
3. 03Monitor fermentation parameters such as temperature, gravity, pH, and fermentation progress.
4. 04Conduct microbiological testing of wort, beer, yeast, water, raw materials, equipment, and environmental samples.
5. 05Identify and investigate potential microbial contamination.
6. 06Support brewery sanitation and hygiene programs.
7. 07Conduct environmental and surface monitoring where required.
8. 08Assist with sanitation verification and other quality-control testing.
9. 09Maintain accurate laboratory records, test results, and batch documentation.
10. 10Establish and maintain appropriate laboratory procedures and standard operating procedures.
11. 11Analyze microbiological and fermentation data to identify trends and potential problems.
12. 12Work with brewing and production teams to investigate off-flavours, fermentation issues, contamination, and product-quality concerns.
13. 13Support quality investigations and corrective and preventive actions.
14. 14Participate in product-development and brewing trials.
15. 15Support sensory evaluation and product-quality programs where appropriate.
16. 16Help maintain laboratory equipment, supplies, cultures, and testing materials.
17. 17Ensure laboratory and brewery activities follow applicable food-safety, sanitation, health, and safety requirements.
18. 18Support continuous improvement projects involving fermentation, microbiology, sanitation, and product consistency.