The head brewer oversees brewing at each brewery.During any given shift, he helps troubleshoot, train, oversee quality and brew as needed.
Also maintains lead brewers. managing day-to-day production, scheduling, raw ingredient inventory and troubleshoot any issues when and if they arise.
Next, They still perform the duties of shift brewers but have greater responsibility with respect to training, quality assurance, standard maintenance, barrel work and general support for myself and the lead brewers
Finally, brewhouse has shift brewers. Shift brewers rotate through the general production shifts from cellar work, quality assurance and wort production.
Everyone on the team has a hand in the beer-making process. Rotates through all functions of brewing from raw ingredient handling through centrifugation, after which the packaging team takes over.The batches of beer are always in motion and the tasks of the brewery require attention.
Generally, brewery should have three to four people [working] at a time during the day managing wort production as well as cellar work such as dry-hopping, yeast harvesting, quality assurance and centrifuge operation,In the evening, normally just has one brewer on staff overnight managing the wort production schedule.
Edited by Hubert
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