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Key Responsibilities and Required Skills for Kombucha Brewer

💰 $45,000 - $70,000

Food & BeverageManufacturingArtisan ProductionBrewing

🎯 Role Definition

A Kombucha Brewer is the artisan and scientist at the heart of kombucha production. This role is responsible for the entire lifecycle of the beverage, from meticulously brewing sweet tea and nurturing the symbiotic culture of bacteria and yeast (SCOBY), to overseeing fermentation, developing unique flavor profiles, and ensuring the final product is perfectly carbonated and packaged. More than just a production worker, a Kombucha Brewer is a guardian of quality, consistency, and safety, blending a deep understanding of fermentation science with a creative passion for crafting delicious and healthy beverages. They are hands-on, detail-oriented professionals who thrive in a dynamic production environment.

📈 Career Progression

Typical Career Path

Entry Point From:

  • Brewery Assistant or Cellar Worker
  • Passionate and knowledgeable Homebrewer
  • Food Production Technician or Kitchen Staff
  • Quality Control Technician in a lab setting

Advancement To:

  • Head Brewer or Lead Brewer
  • Production Manager or Operations Manager
  • Quality Assurance / Quality Control Manager
  • Research & Development Specialist (Flavor Innovation)

Lateral Moves:

  • Beer Brewer or Cellar Master
  • Cider or Mead Maker
  • Fermentation Scientist
  • Food & Beverage Production Specialist

Core Responsibilities

Primary Functions

  • Execute all steps of the kombucha brewing process, including precise measurement of ingredients, hot-side tea brewing, and sugar preparation.
  • Manage and maintain the health, vitality, and generational tracking of the Symbiotic Culture of Bacteria and Yeast (SCOBY) and starter liquid.
  • Monitor primary and secondary fermentation cycles, meticulously tracking key parameters such as pH, Brix (sugar content), temperature, and titratable acidity (TA).
  • Operate and maintain brewing equipment, including tanks, pumps, filters, heat exchangers, and carbonation systems, ensuring they are in optimal working condition.
  • Perform Clean-In-Place (CIP) and Sanitize-In-Place (SIP) procedures on all tanks, hoses, and production equipment to uphold strict sanitation standards.
  • Skillfully blend and infuse kombucha with fruits, herbs, spices, and other natural ingredients to create complex and consistent flavor profiles.
  • Manage the carbonation process to achieve specific, consistent levels of effervescence in the final product.
  • Conduct sensory analysis and quality control checks at every stage of production to ensure the product meets established brand standards for taste, aroma, and appearance.
  • Maintain highly detailed and accurate daily production logs, batch records, and inventory data in accordance with company policies and regulatory requirements.
  • Assist in inventory management of raw materials, including tea, sugar, flavor ingredients, and packaging supplies, and communicate needs to the supply chain team.
  • Operate packaging and canning/bottling line equipment, ensuring proper fills, seals, and labeling for all finished products.
  • Troubleshoot process and equipment issues as they arise, applying critical thinking to identify root causes and implement effective solutions.
  • Adhere to and enforce all safety protocols, Good Manufacturing Practices (GMPs), and Hazard Analysis Critical Control Point (HACCP) plans.
  • Participate in the development of new flavors and product innovations, from initial concept and benchtop trials to full-scale production runs.
  • Train and mentor junior brewers and production assistants, fostering a culture of quality, safety, and continuous improvement.
  • Prepare finished kombucha for kegging, ensuring proper sanitation, pressurization, and storage for draft distribution.
  • Manage yeast and bacteria cultures, performing cell counts and viability checks to ensure healthy and consistent fermentations.
  • Collaborate with the quality control team to collect samples for third-party laboratory analysis and interpret the results.
  • Contribute to the development and refinement of Standard Operating Procedures (SOPs) for all brewing and production tasks.
  • Maintain a clean, organized, and safe work environment throughout the entire brewery and production facility at all times.

Secondary Functions

  • Support research and development efforts with experimental batch data collection and exploratory analysis.
  • Contribute to the development of new product flavors and process improvement initiatives based on production observations.
  • Collaborate with marketing and sales teams to align production schedules with market demand and promotional activities.
  • Participate in regular production planning meetings and contribute to the brewery's continuous improvement processes.

Required Skills & Competencies

Hard Skills (Technical)

  • Fermentation Science: Deep understanding of the biochemical processes involving yeast and bacteria in kombucha.
  • Quality Control Testing: Proficiency in using lab equipment to measure pH, Brix, Titratable Acidity (TA), and alcohol by volume (ABV).
  • Sanitation & CIP Procedures: Expertise in cleaning and sanitizing brewing equipment to prevent contamination.
  • HACCP & GMP: Knowledge of food safety protocols and Good Manufacturing Practices.
  • Record Keeping: Meticulous documentation of all batch details, fermentation logs, and inventory data.
  • Equipment Operation & Maintenance: Skill in operating pumps, filters, carbonation stones, canning lines, and performing basic troubleshooting.
  • Sensory Analysis: A developed palate for evaluating flavor, aroma, and mouthfeel to ensure product consistency.
  • Ingredient & Recipe Formulation: Ability to accurately weigh, measure, and scale recipes for consistent production.
  • Inventory Management: Competency in tracking raw materials and finished goods.
  • Basic Mechanical Aptitude: Ability to diagnose and resolve minor equipment malfunctions.

Soft Skills

  • Attention to Detail: An unwavering focus on precision and accuracy in every step of the process.
  • Problem-Solving: The ability to think critically and creatively to resolve production challenges.
  • Time Management & Organization: Effectively managing multiple batches and tasks simultaneously to meet production deadlines.
  • Adaptability: Flexibility to adjust to changing production schedules, unexpected fermentation behavior, and new processes.
  • Teamwork & Communication: Collaborating effectively with other brewers, packaging staff, and management.
  • Cleanliness: A strong personal commitment to maintaining a pristine work environment.
  • Passion for Craft: A genuine enthusiasm for fermentation and the craft of beverage making.
  • Patience: Understanding that fermentation is a natural process that cannot be rushed.

Education & Experience

Educational Background

Minimum Education:

  • High School Diploma or GED.

Preferred Education:

  • Associate's or Bachelor's Degree.

Relevant Fields of Study:

  • Fermentation Science
  • Food Science
  • Microbiology
  • Chemistry
  • Culinary Arts

Experience Requirements

Typical Experience Range:

  • 1-3 years in a commercial brewing, winemaking, or food production environment.

Preferred:

  • Direct, hands-on experience in commercial kombucha production, demonstrating a thorough understanding of the specific nuances of its fermentation and processing.
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