Shift Brewer

Position Overview: 

The primary responsibility of the Shift Brewer is to oversee the production of wort, separation of beer, or batching operations.  The Shift Brewer must also assist the Lead Shift Brewer in the successful completion of the production schedule as a whole. The Shift Brewer must possess effective communication skills, ability to prioritize tasks and delegate responsibilities. The Shift Brewer will also possess an open personality and ambitious attitude while conducting themselves in a friendly and positive manner. The Shift Brewer will be expected to multi-task in a fast-paced environment while remaining focused on safety and quality of work. Lastly, must perform duties and tasks as requested by Brewing Manager(s) and Shift Lead in support of the Two Roads Team. 

WORKING RELATIONSHIPS:

REPORTS TO: Lead Shift Brewer

SUPERVISES: Cellar Technicians

ESSENTIAL DUTIES & RESPONSIBILITIES:

• Perform all operations necessary for wort production, separations, cellar, cleaning, and all activities required to complete the production schedule on each assigned shift. Communicate schedule deviations with other operations departments as needed.
• Must be up-to-date and knowledgeable on all cellar tasks and relevant SOPs.
• Coordinate with the Lead Cellar Technician to prioritize malt handling, cellar tasks, and overall brewery cleanliness/organization.
• Ensure that all work is completed according to Two Roads SOP’s and safety programs.
• Ensure that all production data is logged in the appropriate place(s).
• Ensure that the brewery and cellar are clean and organized at all times.
• Perform routine sensory analysis on wort and beer in production and report irregularities when necessary.
• Responsible for monitoring inventory of raw materials, chemicals, brewery parts and equipment, personal protective equipment and other production department consumables and equipment.
• Routinely monitor yeast inventory and planning.
• Report required maintenance and safety issues.
• Provide initial and ongoing training to cellar staff
• Implement temporary recipe changes at the direction of the Lead Brewer and Brewing Manager(s)
• Communicate with the current and incoming shift to ensure a complete information exchange at each shift change.
• Complete lab tests when necessary (ie: cell counts, pH, alcholyzer, TA).

Tiered Responsibilities (Training Levels):

• Tiers 1–2: Basic safety, CGMPs, CIPs, chemical handling, sensory training
• Tiers 3–4: Advanced CIPs, carbonation, yeast management, FV transfers, hop additions
• Tiers 5–6: Centrifuge operation, blending, wort production, lab instrumentation, autonomous maintenance

Equipment Used:

• Electric and manual pallet jacks
• Forklifts and tote lifts
• Chemical dosing systems
• Laboratory equipment (DMA, pH meter, Alcolyzer, C-Box)
• CIP systems, fermentation vessels, kettles, etc.

Working Conditions:

• Wet, cold, and hot environments (indoor/outdoor)
• Exposure to airborne dust, chemicals, and loud machinery
• Frequent work at heights (tanks, mezzanine, ladders)
• Potential for electrical exposure and caustic substances

Qualifications

Required:

• Ability to follow SOPs, GMPs, and safety protocols
• Strong verbal and written communication skills
• Detail-oriented with strong organizational skills
• Ability to multitask and prioritize in a fast-paced environment
• Physical ability to lift up to 55 lbs and maneuver in tight spaces
• Comfort working at heights and in variable weather conditions
• Willingness to work rotating shifts, weekends, and holidays

Preferred:

• 1+ year of brewing or cellar experience in a commercial brewery
• Forklift certification
• Experience with lab testing (pH, cell counts, etc.)
• Familiarity with brewing software (e.g., Braumat or similar systems)
• Understanding of yeast management, fermentation processes, and sensory analysis