Head Brewer

The Head Brewer will lead all aspects of brewing operations, from raw material selection through final packaging, ensuring every beer reflects the quality, creativity, and consistency that define our brewery. This position combines hands-on brewing with strategic oversight, managing production schedules, maintaining equipment, monitoring quality, and supervising the brewing team. The Head Brewer will serve as a key partner to ownership and taproom management, helping align production with sales demand, brand goals, and customer expectations.

Beyond day-to-day operations, the Head Brewer will drive innovation through recipe development, seasonal and limited-release beers, and process improvements that enhance efficiency and sustainability. This role requires a balance of technical expertise, leadership, and passion for the craft—someone who takes pride in producing exceptional beer while fostering a culture of safety, teamwork, and continuous improvement across the brewery.

KEY RESPONSIBILITIES

Brewing Operations

• Lead and perform all aspects of beer production: creating, brewing, and refining recipes from concept through final packaging.
• Execute and oversee each stage of the brewing process: milling, mashing, lautering, boiling, fermentation, cellaring, carbonation, and packaging.
• Maintain detailed records for each batch, including brew logs, gravity readings, and quality data.
• Monitor fermentation progress, yeast health, and beer conditioning to ensure consistency and quality.
• Uphold the highest standards of cleanliness and sanitation throughout the brew-house and cellar.

Recipe Development & Quality Control

• Design and innovate new beers aligned with the brewery’s brand, customer preferences, and seasonal goals
• Continuously evaluate existing recipes for improvement in flavor, efficiency, or stability.
• Conduct sensory evaluations and tasting sessions to assess beer quality.
• Stay current with brewing trends, new ingredients, and evolving techniques within the craft beer industry.

Production Planning & Inventory Management

• Develop and manage production schedules based on taproom, wholesale, and event needs.
• Track and manage ingredient inventory, ensuring freshness and cost efficiency.
• Coordinate with suppliers and maintain strong relationships for malt, hops, yeast, and packaging materials.

Equipment & Facility Management

• Perform and document regular equipment maintenance and calibration.
• Identify and resolve mechanical or process issues to minimize downtime.
• Enforce safety protocols and ensure compliance with OSHA and environmental regulations.

Leadership & Collaboration

• Supervise, train, and mentor brewing and cellar staff.
• Work collaboratively with ownership, taproom, and marketing teams to plan new releases and events.
• Represent the brewery professionally at festivals, collaborations, and community events.

Compliance & Reporting

• Complete all TTB, state, and local production reports accurately and on time.
• Maintain production and inventory records in accordance with regulatory and company standards.
• Promote a culture of accountability, safety, and continuous improvement.

MINIMUM QUALIFICATIONS

Education & Technical Background

• Formal brewing education strongly preferred (certificate, diploma, or degree in Brewing Science, Fermentation Science, Food Science, Chemistry, or Engineering).
• Equivalent technical or operations experience within a production brewery environment may be substituted for formal education.
• Deep understanding of brewing processes including mashing, fermentation, conditioning, filtration, carbonation, and packaging.
• Working knowledge of microbiology, sanitation procedures, yeast management, and quality control systems.

Professional Experience

• Minimum of 5+ years of professional brewing experience, preferably in a craft brewery or brewpub setting.
• Proven experience in both production and small-batch brewing, including recipe design and pilot testing.
• Prior supervisory or management experience leading a team of brewers, cellar staff, or packaging personnel.
• Demonstrated ability to plan production schedules, manage raw materials, and meet quality and volume targets.
• Track record of maintaining safety, compliance, and cleanliness standards in an active brewery environment.

Technical & Operational Skills

• Strong recipe formulation and beer style knowledge across a wide range of styles—from traditional lagers to experimental releases.
• Skilled in troubleshooting equipment and performing routine maintenance on brewhouse, cellar, and packaging systems.
• Ability to calibrate, monitor, and record production metrics (gravity, pH, temperature, carbonation, etc.) accurately and consistently.
• Comfortable working in a physically demanding environment involving lifting (up to 55 lbs), climbing, crouching, and exposure to hot and cold conditions.
• Understanding of brewery utilities and mechanical systems (steam, glycol, CO₂, compressed air, pumps, valves, etc.).

Leadership & Communication

• Excellent organizational, record-keeping, and time-management skills.
• Strong verbal and written communication abilities to coordinate effectively with ownership, kitchen staff, and front-of-house teams.
• Experience in training and mentoring staff to maintain consistency, safety, and efficiency in production.
• Capable of managing multiple priorities in a fast-paced, high-volume operation while maintaining attention to detail.

Culture, Creativity & Compliance

• Passion for craft beer culture and a strong appreciation for innovation, experimentation, and quality craftsmanship.
• Dedication to continuous improvement and learning within the brewing and hospitality industries.
• Committed to maintaining a safe, inclusive, and respectful workplace.
• Must be legally eligible to work in the United States and comply with all applicable alcohol and workplace regulations.
  

SCHEDULE & WORK ENVIRONMENT

Schedule:

• Full-time, on-site position based at the brewery in North Branch, Michigan.
• Standard hours are Monday through Friday, approximately 7:00 a.m. – 4:00 p.m., but flexibility is required.
• The Head Brewer may occasionally work early mornings, evenings, or weekends to accommodate brewing schedules, packaging runs, or special events.
• Participation in beer festivals, community events, or collaboration brews may be expected as part of the brewery’s brand engagement.

Bottom Creek is an equal opportunity employer and values diversity in our team and community. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity or expression, national origin, age, disability, veteran status, or any other characteristic protected by applicable law.

We are committed to creating an inclusive workplace where everyone feels respected, supported, and empowered to contribute their unique skills and perspectives to the success of the brewery.