Second Shift Brewer

The SingleCut brewery was founded in Astoria, Queens in 2012 with the mission to create original hop-driven beer with an East-Coast style that is identifiable and distinguishable from all others by its NYC interpretation.

SingleCut has gained a loyal following throughout the East-Coast’s most respected markets. Growth outpaced capacity and in 2018 SingleCut began producing beers in its acquired production brewery in Clifton Park, NY known as SingleCut North. A team of brewing and packaging professionals produce SingleCut beers and brews for select brewing clients adhering to the highest standards of quality and consistency.

If you're a dedicated craft beer lover wanting to work in a team-focused and employee-forward environment, we want to hear from you!

Position Summary:

The SingleCut Brewer processes raw brewing ingredients (malted grain, hops, water, etc.) into sweet-wort on a daily basis, using brewhouse vessels and equipment. Brewers employ their knowledge of the brewing process and their control over our internal infrastructure to produce high quality wort to the exact specifications called on by any given recipe. They conduct the controlled introduction of specifically prescribed yeast (variety and quantity) into every batch of fresh wort. This position consists of a limited diversity of functionally sensitive, time-consuming tasks that must be completed in specific orientations and on tight temporal schedules to meet high client expectations and strict production deadlines. Brewers must uphold strict sanitary practices as they handle our product in its most vulnerable stages.

Perks (Full-Time): 40hrs PTO + 80hrs Vacation per calendar year (prorated by start date), 100% company paid employee only Medical, Dental, Life, and Vision benefits, employee discounts, and monthly Beer Card $ for employee usage at any of our three locations!

Key Responsibilities:

• Employ semi-automated CIP equipment to appropriately clean AND sanitize all food processing equipment.
• Responsible and sanitary ingredient handling: preparation of ingredients as instructed by management, re-packaging of partially used ingredient packages in secure and sanitary fashion for later use.
• Use a combination of brewhouse equipment to produce sweet-wort from raw, unprocessed ingredients for beer production and yeast propagation.
• Employ a grain mill to crush recipe-prescribed malts/grains to a predetermined particle size.
• Prepare recipe-specific cereal mashes, achieving recipe-specific thermal/pH conditions based on recipe prescriptions and using measurement utensils to confirm that standards have been achieved.
• Successfully and efficiently separate sweet-wort from the cereal mash during the lautering process, using lauter-tun equipment along with pre-prescribed specialty ingredients to transfer aqueous mash-extractives to boil-kettle.
• Conduct and monitor heat sterilization of sweet-wort using a boil kettle. Conduct time-sensitive ingredient additions to boil kettle based on a schedule pre-determined by recipe specifics.
• Conduct precise, post-boil thermal adjustment using brewhouse pumps and the brewhouse heat-exchanger to achieve specific temperature reduction prior to final brewhouse ingredient additions, as prescribed by recipe specifics.
• Use brewhouse equipment to sanitarily transfer final sweet-wort preparation from brewhouse vessels to cleaned AND sanitized fermentation vessels.
• Employ sterile-sample collection techniques to obtain small volumes of product for laboratory analysis.
• With the assistance of management and/or the QA/QC department, conduct sanitary yeast handling practices through which pre-prescribed yeast quantities are to be targeted, assessed, harvested and transferred to and from batches of product.
• Regularly conduct thorough documentation of all aspects of any given recipe’s completion.
• Use internal production software to report ingredient usage and completion of assigned/scheduled production tasks.
• Occasionally conduct manual cleaning of tertiary production equipment for sanitary handling of product, yeast and/or ingredients.
• Maintain the cleanliness of the brewhouse production area and equipment.
• Conduct semi-regular cleaning of brewhouse equipment and preventative maintenance of brewhouse equipment.
• Assist cellar employees with cellaring duties if and when possible or necessary.
• Work with facility maintenance department to conduct equipment repair when deemed necessary.
• Maintain organization of ingredient storage spaces.