BREWMASTER 3 BREWMASTER 4 7. Brewmasters Ensure Quality There are many aspects involved in maintaining the quality of beer. Having intuition isn’t enough, as quantitative tests are also needed to assess the quality of products. In a brewery these quality tests can be performed by a quality control/ assurance technician. Here are some examples that brewmasters perform to ensure the quality of their product: • Carbon Dioxide (CO2): Beer by nature is carbonated, but if there is too much CO2, the beer will become flat. In contrast, if there is too little, the beer will have no foam at all. CO2 is tested by reading a pressure gauge on the vats of beer. • Dissolved Oxygen (DO): Oxygen is something you don’t want in your beer. Oxygen causes beer to oxidize, which yields a paper or cardboard flavour over time, especially if beer is kept warm. DO is measured using a DO meter. • Microbiology: Beer uses microorganisms like yeast to produce the fermentation required for beer. Brewmasters check for unwanted organisms using plating. An example of an organism they may check for is lactobacillus, as it’s an anaerobic bacterium that produces lactic acid which sours beer. 8. Brewmasters Communicate, Teach and Adapt Being a brewmaster requires a range of skills. However, there are a few which are more essential than others. These skills include: • Effective communication – Brewmasters work as part of a team and the success of a batch of beer is dependent on the cooperation and understanding of others. They must adjust their communication style based on whom they are talking to. Overall, employees must be aware of their responsibilities and what has to be done when troubleshooting. • Teaching ability – Brewmasters are facility members most knowledgeable about beer. So it’s their responsibility to instill this knowledge onto others by teaching well. Through their teachings they can inspire their staff members! • Adaptability – A well-rounded brewmaster must be capable of changing with the demands of a brewery as they occur. If a product doesn’t arrive on time or a staff member calls in sick, they should be able to rearrange schedules. Brewmasters who have been in the business long enough can detect even the slightest changes in their beer. To them, making beer is a way of life, and they use their intuition to solve problems. 4. Brewmasters Spend a Lot of Time Cleaning Being a brewmaster isn’t as a glamorous as you might think. Brewing beers requires an extensive amount of cleaning because beer tanks are constantly filled and refilled. Pipes carrying fluids can breed bacteria if they are not maintained. Beer is very finicky and can pick up unwanted flavours, so cleaning is important! Here is an outline of a standard tank cleaning procedure: 1. Pre-rinse: Cold or tepid plain water 2. Cleaning: Hot water and cleanser (typically caustic soda) 3. Acid rinse: Cold or warm water and acid-based solution 4. Water rinse: Cold water rinse 5. Post-rinse sanitation: Tepid water and disinfectant Imagine how much time that would take! 5. Brewmasters Create New Formulations One the most enjoyable parts of being a brewmaster for many is creating new beer formulations. There are many tasks that go into creating new beers such as working with vendors and choosing the raw materials that are used in the brewing process. Additionally, to ensure that the raw ingredients have the specific attributes necessary for the beer in mind the brewmaster likely will have to conduct specific tests required for brewing the beer. In addition to creating new beers they also have to create new packaging and labels. Overall, this process involves a lot of trial and error, but the end results are worth it. 6. Brewmasters Manage People Depending on the size of the company, brewmasters could be responsible for all operations tasks in a brewery. Sometimes they are even the owners of the brewery! These professionals oversee daily operations and ensure they meet scheduled production requirements. Not only do they focus on the quality of the beer, but also the health and safety of the employees. Other management responsibilities include developing annual plans and budgets, arranging worker schedules, ensuring products meet legal compliance, record keeping and managing inventory. Learn how Michael combined his hobby of home beer making with his undergraduate degree in Cellular and Molecular Biology article “My Path to Beer Brewing”. How to Become a Brewmaster: Advice for Students & Professionals from HenHouse Brewery’s Zach Kelly https://www.youtube.com/watch?v=DVqaS0b_pd8 Curious about what it takes to become a Brewmaster? HenHouse Brewery’s Zach Kelly shares his untraditional path of becoming a Brewmaster and how others can enter in the field. He highlights the UC Davis Brewing Program and Siebel Institute of Technology along with ergonomic importance. If you’re interested in craft beer, there are also different roles beyond making beer so tune in to learn more. Wheat, rice, and different types of sugar can all be used to produce beer, but barley is the most widely used ingredient. Typically, barley is malted, or toasted over a dry heat source to convert its inherent starches into sugars, which can subsequently undergo fermentation. 1. Informational Interviews are Invaluable When I was looking for my first co-op role, I told everyone I talked to that I was interested in working in food. I found out that a friend of my family went to church with a product development manager. They were able to connect me with her for an information interview. Information interviews are great, low-risk tools! You can learn insider info about roles and companies, get invaluable advice from experienced employees and define your own goals better as a result. 2. Keep an open mind There was a lot more to a Quality job than I initially thought, and I enjoyed the pace of work and problem-solving involved more than I thought I would. The experience taught me not to limit myself to one area of work, or judge opportunities too quickly. I have also found that interdisciplinary experience is really valuable in the food industry. The perspectives I gained through my position in Quality have come into play in every position I have been in since. I’m very grateful for that co-op position that I was once so apprehensive about. Always keep your mind open to different types of opportunities every experience is valuable and you might end up liking something more than you thought. 3. Network 3 Lessons I Learned Starting Out in the Food Industry The word networking is intimidating. You may be thinking of career fairs, or even employer presentations on campus. But your network doesn’t just have to be professional connections. Everyone you know is in your network – you never know who your friends and family can connect you with, or who might be looking to fill a position (just look at what happened with my first co-op term!). Never be afraid to network! While the idea of networking can be intimidating, it can open a lot of doors. Author: Sonya Turvey
RkJQdWJsaXNoZXIy MTQyMDk=