Brewers are responsible for managing the production of
ales, stout and lager of a consistent quality from hops,
cereals, yeast and water. Technical Brewers or Process
Managers have responsibility for several or all of the
production stages. They monitor brewing production
processes, test samples, organise raw materials and
check quality. In a large firm they may specialise in a
particular stage of the brewing process but in a smaller
company their duties can be more wide-ranging and
might include managing staff. The work may involve
using computers and sophisticated technical equipment.
Working hours may vary, but will usually involve a 35-40
hour week. Some evening, weekend and shift work may
be required. Most time is spent in a hot, wet and noisy
environment, closely supervising the brewing process.
Protective clothing is worn. Much standing, walking and
occasionally climbing inside fermentation vessels is
involved. Some office work may be necessary.
Technical Brewers need knowledge of chemistry,
biochemistry and biology together with some
understanding of mechanical, chemical and electrical
engineering. Good standards of numeracy and computer
literacy are necessary. The ability to communicate with
staff at all levels and to manage operators and
technicians is important. General business management
skills are useful. Good physical fitness is needed.
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