Cold Block Brewing Operator

North American Breweries•Rochester, NY

1d•$21 - $29

About The Position

The Brewing Operator – Cold Block operates, monitors and maintains filtration and centrifuge systems to ensure beer meets strict turbidity, color, and analytical specifications while maximizing yield and product quality.

Requirements

High school diploma or equivalent.
Must be 21+ years of age.
Ability to use computers and computer-controlled equipment.
Ability to multitask, follow instruction and procedures, troubleshoot, and problem-solve in a fast-paced environment.
Ability to work with others in a team atmosphere as well as independently.
Frequent walking and stair climbing is required.
Ability to operate hand tools and machinery as needed.
Ability to lift and carry a minimum of 50 lbs., push, pull, climb, crawl, stoop, kneel and bend.
Exposure indoors in a factory including wet, cool, hot and humid environments.
Moderate to high noise levels.
Ability to work in cellars in cool, damp spaces, confined spaces.

Nice To Haves

Experience in brewing is preferred.

Responsibilities

Pre-coating & Body Feed: Prepare the filter by applying an initial layer of DE (pre-coat) to the filter screens and managing the continuous injection of DE (body feed) during the run to maintain porosity.
Throughput Optimization: Monitor flow rates and differential pressures across the filter candles to ensure the "cake" remains stable and doesn't collapse or "blind."
Centrifuge Integration: Monitor centrifuge operations to ensure the filtration feed turbidity is within the manageable range.
Turbidity Monitoring: Use turbidity meters to ensure the beer meets "Bright Beer" standards (measured in EBC).
Dissolved Oxygen (DO) Control: Prevent oxygen pickup during the filtration process, as even trace amounts can ruin the shelf life of our products.
Sample Analysis: Conduct regular checks for carbonation levels, and alcohol by volume (ABV) consistency.
Conduct Clean-in-Place (CIP) cycles on the filter, dosing tanks, buffer tanks, fermenting tanks, and various sets of lines.
Handle hazardous chemicals (caustics, acids, and sanitizers) safely according to OSHA and brewery standards.
Conduct in-depth area cleaning to ensure a clean and proper working environment.
Identify, communicate and record mechanical malfunctions.
Work closely with Brewing department management and maintenance departments to identify and correct mechanical malfunctions with equipment. Including, but not limited to; pumps, valves and in-line instrumentation.
Carry 20–50-pound bags of hops up a ladder to dump into dry hop vessel.
Start, monitor and check dry hopping process to ensure hops are properly absorbed into the product.
Utilize in line monitoring to ensure proper flow rates, temperatures and pressures.
Manually clean and hook up elbows to fermentation tanks.
Coordinate with the Brew House on filling of fermentation tanks, receive brews into tanks and monitor filling temperatures.
Utilize Alcolyzer lab equipment to test fermentation tanks during the fermentation process, analyze the data and determine temperature increases.