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1.Making microbiology media.
2.Setting up cultures
3.Performing yeast pitching rate and viability counts.
4.Beer chemistry testing.
•Properly maintain lab equipment, including calibrating, cleaning, sanitizing and repair when necessary. Work with vendors to maintain and repair laboratory equipment.
•Upkeep and stock laboratory so that it is fully functional at all times.
•Order new and replacement lab equipment as necessary, including but not limited to lab instruments, reagents, disposable items, and general office supplies.
•Perform daily QA audit on packaging line.
•Perform QA audit on yeast propagation, reclaim, and pitching processes.
•Notify supervisors and other personnel of production problems, and assist in identifying and correcting these problems.
•Maintain working knowledge of entire brewery processes and procedures so that quality issues can be effectively monitored and resolved.
•Manage tasting panel. Maintain records of results. Organize and maintain library of products.
•Organize and present all gathered data in an organized and proactive manner.
•Discuss inspection results with those responsible for products, and recommend necessary corrective actions
•Provide scientific information and act as technical resource for rest of brewery staff on issues concerning quality, process control, and science-based problems.
•Assist Brewmaster with the development of quality assurance processes, procedures, reports and forms.
•Train personnel in laboratory technique and sanitary procedures.
•Develop an overall understanding of the brewing process.
•Maintain lab inventory and order supplies as needed.
•Yeast propagation.
•Maintain positive/negative control cultures.
•Maintain weekly loss report.