Production Quality Analyst – Brewery & Cider QA Lab

Barrel One Collective•Boston, MA

5d•Onsite

About The Position

Barrel One Collective is hiring a Production Quality Analyst to work in its brewery quality control lab in Boston, Massachusetts. The role supports quality assurance across beer, cider, and hard seltzer through microbiological, chemical, and sensory testing; production audits; and accurate quality documentation. The analyst will monitor production against specifications and help ensure products meet requirements. Over time, this person will take ownership of the quality program for the company’s cider category. The position also manages the retain-sample program, validates cleaning and sanitization effectiveness through environmental sampling, and supports B1C brands and private-label products at co-packing and production partners. The role includes occasional off-site visits and Sunday lab coverage. Work takes place in a lab and on an active production floor in Boston’s Seaport. This is a full-time, hourly role scheduled Monday through Friday for 40–45 hours per week, with occasional overtime and a full benefits package.

Requirements

Bachelor’s degree in Food Science, Microbiology, Chemistry, or a related field, or equivalent experience.
2–3 years of experience in a quality control, QA, or food safety laboratory.
Hands-on aseptic technique and microbiological testing experience, including sampling, media preparation, inoculation, and reading results.
Working knowledge of HACCP, SQF, and continuous improvement.
Strong Microsoft Office and database skills.
Attention to detail and a collaborative, team-first approach.
Must be at least 21 years of age.
Reliable transportation for occasional off-site visits.
Ability to stand and walk for extended periods in a lab and on an active production floor.
Ability to lift and carry up to the stated weight; the posting lists this as “[50/100] lbs.”
Ability to handle lab equipment, glassware, and samples.
Ability to distinguish aromas, flavors, and colors for sensory evaluation.
Ability to work around cleaning and lab chemicals, wet floors, noise, and hot and cold temperatures.
Wear required personal protective equipment.
Handle and taste alcoholic beverages as part of the job.

Nice To Haves

HACCP or SQF certification.
qPCR experience; training will be provided.
Experience in a brewery, cidery, or beverage production environment.
Experience building or running sensory programs.

Responsibilities

Monitor beer, cider, and seltzer production batches for conformance to specifications.
Perform sensory analysis and help lead tasting panels.
Perform microbiological testing, including traditional plating, qPCR, and stability testing.
Conduct chemical analysis, including spectrophotometry, titration, and other beverage chemistry tests.
Perform routine lab work such as cell counts and gravity checks, and keep the lab clean and organized.
Review and validate production SOPs and audit the production floor against them.
Review batch records and process paperwork for accuracy.
Report variances, lead investigations, and put improvement ideas into action.
Validate CIP/SIP effectiveness through environmental sampling to prevent product loss.
Lead the annual audit of Boston SOPs.
Manage the retain-sample library from intake through end-of-shelf-life disposal.
Maintain the retain-testing schedule and coordinate with internal teams and third-party partners.
Apply B1C quality standards to company brands and private-label products.
Visit co-packing and production partners on site to monitor production runs.
Provide occasional Sunday lab coverage, such as performing gravity checks.
Take ownership of and build the quality program for the cider category.