Just as good restaurants need talented chefs and cooks, brewpubs and craft breweries require skilled brewers to help establish and/or maintain quality standards. Brewers may be employed at large, multinational beverage corporations, or they may work at smaller operations. Generally, no matter what their employer's size, the brewer oversees the creation of beer from start to finish and ensure it meets their employer's standards for quality and consistency.
Brewers typically work from an established recipe or set of recipes or formulas. However, the intricate natural processes that occur during brewing may require on-the-fly adjustments by a brewer, and brewers must recognize when and where to make these decisions. Constant process monitoring is a key part of the brewer's job.
Especially for craft breweries and brewpubs, a brewer may also create new beers, ales, or lagers. These opportunities typically arise either to fill a missing niche within the establishment's portfolio of offerings or to match various seasons. In these cases, the employer depends on the brewer to demonstrate creativity and an excellent palate to brew beer that sells well.
Many brewers start their career as apprentices or assistants to brewers. They typically have at least a high school diploma or equivalent, with brewer positions at large multinational beverage companies usually requiring university education in chemistry or a related discipline. Brewers typically work during regular business hours in a beverage factory environment for larger breweries or in a smaller production environment for craft breweries and brewpubs.
Check and select the malted barley or grain which will be used in the preparation of beer.
Perform regular repairs on the machinery.
Operate a milling machine, clean and sterilize the brew tanks, filtering equipment and carbonating machines.
Monitor the pH values, temperature and check the fermentation rate.