Harish M

Trained staff members on proper sanitation procedures and safety protocols for brewery environment.

Conducted laboratory tests on samples of beer to measure alcohol content, bitterness, color, clarity, pH levels and other characteristics.

Adjusted temperatures in fermentation tanks based on specific gravity readings throughout the process.

Installed brewing equipment and set up beer taps.

Supervised a team of brewers during daily operations including scheduling shifts and assigning tasks.

Scheduled cleaning cycles for fermenting vessels using caustic chemicals such as sodium hydroxide.

Researched emerging technologies related to brewing processes in order to increase efficiency.

Developed and implemented quality control standards for all beer production processes.

Assessed raw ingredients to ensure quality and consistency of flavor profiles.

Inspected kegs before filling them with brewed beer according to industry regulations.

Maintained detailed records of all batches produced including notes about recipe variations.

Analyzed market trends to develop strategies for expanding customer base or introducing new products into existing markets.

Created recipes for new beers by adjusting grain bills, hop varieties and mash temperatures according to desired flavor profiles.

Performed regular maintenance on brewing equipment such as boilers, pumps, valves and pipes.

Monitored fermentation, maturation, and conditioning tanks to identify any issues with the brewing process.

Managed inventory of hops, malt, yeast and other ingredients used in the brewing process.

Used handheld tools to make specific checks and calculations for each batch.

Inspected, troubleshot and calibrated equipment to achieve optimal performance.

Monitored material flow and temperature or pressure gauges to verify optimal processing conditions.

Measured batch pH levels during fermentation.

Checked yeast pitches and carbonation volumes.

Trained staff members on proper sanitation procedures and safety protocols for brewery environment.

Conducted laboratory tests on samples of beer to measure alcohol content, bitterness, color, clarity, pH levels and other characteristics.

Adjusted temperatures in fermentation tanks based on specific gravity readings throughout the process.

Supervised a team of brewers during daily operations including scheduling shifts and assigning tasks.

Scheduled cleaning cycles for fermenting vessels using caustic chemicals such as sodium hydroxide.

Researched emerging technologies related to brewing processes in order to increase efficiency.

Developed and implemented quality control standards for all beer production processes.

Assessed raw ingredients to ensure quality and consistency of flavor profiles.

Inspected kegs before filling them with brewed beer according to industry regulations.

Maintained detailed records of all batches produced including notes about recipe variations.

Analyzed market trends to develop strategies for expanding customer base or introducing new products into existing markets.

Created recipes for new beers by adjusting grain bills, hop varieties and mash temperatures according to desired flavor profiles.

Performed regular maintenance on brewing equipment such as boilers, pumps, valves and pipes.

Monitored fermentation, maturation, and conditioning tanks to identify any issues with the brewing process.

Managed inventory of hops, malt, yeast and other ingredients used in the brewing process.

Used handheld tools to make specific checks and calculations for each batch.

Inspected, troubleshot and calibrated equipment to achieve optimal performance.

Monitored material flow and temperature or pressure gauges to verify optimal processing conditions.

Measured batch pH levels during fermentation.

Checked yeast pitches and carbonation volumes.

Trained staff members on proper sanitation procedures and safety protocols for brewery environment.

Conducted laboratory tests on samples of beer to measure alcohol content, bitterness, color, clarity, pH levels and other characteristics.

Adjusted temperatures in fermentation tanks based on specific gravity readings throughout the process.

Supervised a team of brewers during daily operations including scheduling shifts and assigning tasks.

Scheduled cleaning cycles for fermenting vessels using caustic chemicals such as sodium hydroxide.

Researched emerging technologies related to brewing processes in order to increase efficiency.

Developed and implemented quality control standards for all beer production processes.

Assessed raw ingredients to ensure quality and consistency of flavor profiles.

Inspected kegs before filling them with brewed beer according to industry regulations.

Maintained detailed records of all batches produced including notes about recipe variations.

Analyzed market trends to develop strategies for expanding customer base or introducing new products into existing markets.

Created recipes for new beers by adjusting grain bills, hop varieties and mash temperatures according to desired flavor profiles.

Performed regular maintenance on brewing equipment such as boilers, pumps, valves and pipes.

Monitored fermentation, maturation, and conditioning tanks to identify any issues with the brewing process.

Managed inventory of hops, malt, yeast and other ingredients used in the brewing process.

Used handheld tools to make specific checks and calculations for each batch.

Inspected, troubleshot and calibrated equipment to achieve optimal performance.

Monitored material flow and temperature or pressure gauges to verify optimal processing conditions.

Measured batch pH levels during fermentation.

Checked yeast pitches and carbonation volumes.