Brewer 1

Saint Arnold Brewing Company•Houston, TX

About The Position

Saint Arnold Brewing Company is a small business founded in 1994 to brew world-class beer and deliver it fresh. Brewers contribute to many areas of the company, including brewing, fermentation tracking, centrifuging, filtration, cleaning, laboratory work, brewery events, and promotions. The Brewer I efficiently operates and monitors brewhouse and cellar equipment to produce high-quality beers and beverages. This entry-level role focuses on learning production processes and routine tasks with detailed instruction and supervision. The Brewer I follows standard operating procedures and reports to the Brewing Operations Manager. The role rotates through morning, afternoon, and overnight shifts approximately every eight weeks, and includes a scheduled Saturday shift of approximately two hours every eight weeks. Applicants are advised that applications submitted without a cover letter may not be considered.

Requirements

Passion for beer and interest in the brewing process.
Prior brewing experience, whether home brewing or commercial.
High energy and attention to detail.
Ability to work as part of a team and independently without constant supervision.
Ability to operate a forklift; training is provided after hire.
Physical ability to repeatedly lift 55-pound grain bags, move and handle heavy hoses, and perform other physically demanding tasks.

Nice To Haves

A bachelor's degree is strongly preferred, ideally with coursework related to brewing; brewing diplomas are also considered.

Responsibilities

Execute the complete brewing process, from milling and wort production through fermentation and filtration, while maintaining company quality standards.
Follow standard operating procedures and safety protocols, respond appropriately when limits are exceeded, and escalate issues or concerns to supervisors.
Perform clean-in-place (CIP) procedures on brewing vessels, tanks, process lines, fermenters, the centrifuge, and the filter.
Assemble and disassemble process lines and loops.
Prepare and use chemicals safely.
Manage cellar work, including yeast pitching, daily fermentation tracking, dry-hopping, and fermenter additions.
Uphold and advance company quality standards.
Collect and evaluate data accurately for essential brewing metrics.
Complete all checklists accurately.
Work scheduled rotating morning, afternoon, and overnight shifts, approximately every eight weeks, and scheduled Saturday shifts of approximately two hours every eight weeks.
Promote and protect the Saint Arnold Brewing Company brand.
Contribute to other company activities, including brewery events and promotions.