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Key Responsibilities and Required Skills for Kombucha Brewer Apprentice

💰 $18 - $25 per hour

ProductionManufacturingFood & BeverageCraft

🎯 Role Definition

A Kombucha Brewer Apprentice is a hands-on, foundational role central to the art and science of kombucha production. This individual works under the direct guidance of a Lead Brewer, learning and executing all phases of the brewing lifecycle, from raw ingredient preparation to final packaging. The Apprentice is immersed in the craft, mastering the delicate balance of fermentation science, stringent quality control, and rigorous sanitation protocols. This role is not just about following recipes; it's about developing a sensory intuition, a deep respect for the living culture (SCOBY), and an unwavering commitment to safety and consistency. As a steward of the brew, the Apprentice is a vital contributor to the quality and character of the final product, embodying the passion and precision of a true beverage artisan in training.

📈 Career Progression

Typical Career Path

Entry Point From:

  • Passionate Homebrewer or Fermentation Hobbyist
  • Cellar Hand or Assistant in a Brewery or Winery
  • Food Production or Kitchen Prep Staff
  • Recent Graduate of a Culinary, Food Science, or Fermentation Science Program

Advancement To:

  • Kombucha Brewer
  • Lead Brewer or Head of Production
  • Production Manager
  • Quality Control & Lab Manager

Lateral Moves:

  • Cellar Manager
  • Quality Assurance Technician
  • Product Development & Innovation Assistant

Core Responsibilities

Primary Functions

  • Execute daily brewing tasks, including the precise weighing, milling, and measuring of organic teas, sugars, and other raw ingredients according to proprietary recipes.
  • Manage the brewing of the sweet tea base, meticulously monitoring temperatures and timing to ensure a consistent foundation for fermentation.
  • Assist in the complete fermentation cycle, including inoculating new batches with the SCOBY (Symbiotic Culture of Bacteria and Yeast) and starter liquid.
  • Conduct regular monitoring of active fermentation batches, accurately recording key data points such as pH, temperature, Brix, and titratable acidity.
  • Develop and refine sensory analysis skills by participating in daily tastings to evaluate the flavor, aroma, and carbonation profile of kombucha at various stages.
  • Perform tank transfers, moving kombucha from primary fermentation vessels to secondary flavoring or brite tanks using pumps, hoses, and appropriate fittings.
    prepara- Prepare and process fresh ingredients for secondary fermentation, including juicing, puréeing, and infusing fruits, herbs, and botanicals.
  • Operate and monitor kegging and bottling line equipment, ensuring proper fill levels, capping, and date coding for all packaged products.
  • Execute rigorous cleaning-in-place (CIP) and sanitation-in-place (SIP) procedures for all brewing vessels, fermentation tanks, brite tanks, and packaging lines.
  • Perform comprehensive manual cleaning and sanitization of all small parts, hoses, clamps, gaskets, and ancillary brewing equipment to prevent cross-contamination.
  • Maintain impeccable and detailed records of all brewing, fermentation, cellaring, and packaging activities in the production logs.
  • Manage the health and propagation of the SCOBY hotel, ensuring the culture remains robust, healthy, and ready for future batches.
  • Assist in inventory management of raw materials, packaging supplies, and finished goods, communicating needs to the Lead Brewer.
  • Conduct routine quality control checks on finished products, including dissolved oxygen levels, carbonation volumes, and package integrity.
  • Adhere strictly to all company Standard Operating Procedures (SOPs), Good Manufacturing Practices (GMPs), and food safety regulations (HACCP).

Secondary Functions

  • Support the Lead Brewer in recipe development, experimentation, and the creation of pilot batches for new and seasonal flavors.
  • Troubleshoot minor mechanical issues with pumps, packaging lines, and other brewery equipment, performing basic preventative maintenance.
  • Assist in receiving and organizing shipments of raw materials and supplies, ensuring proper storage and lot code tracking.
  • Contribute to a culture of continuous improvement by identifying and suggesting enhancements to processes, safety, and quality.
  • Participate in regular team meetings to discuss production schedules, challenges, and goals, providing valuable on-the-floor feedback.
  • Support ad-hoc data requests and exploratory analysis of fermentation trends.
  • Contribute to the organization's sustainability initiatives, such as waste reduction and efficient resource utilization.
  • Collaborate with the sales and marketing teams by providing product knowledge and participating in occasional events or tastings.

Required Skills & Competencies

Hard Skills (Technical)

  • Fermentation Science: Foundational understanding of the biological and chemical processes involved in fermentation, particularly with SCOBY.
  • Sanitation & CIP: Knowledge of and ability to execute detailed cleaning and sanitation procedures for food-grade equipment.
  • Quality Control Testing: Experience with or ability to learn the use of lab equipment like pH meters, refractometers, and titration kits.
  • Equipment Operation: Ability to safely operate pumps, filters, hoses, keg washers, and basic bottling/canning line machinery.
  • Record Keeping: Meticulous and accurate data entry skills for logging all aspects of the production process.
  • Mechanical Aptitude: Basic ability to troubleshoot equipment, assemble and disassemble pumps, and understand fluid dynamics.
  • Safety Protocols: Strong working knowledge of Good Manufacturing Practices (GMPs), HACCP principles, and workplace safety (e.g., handling cleaning chemicals).

Soft Skills

  • Attention to Detail: An unwavering focus on precision, cleanliness, and consistency in a process-driven environment.
  • Strong Work Ethic: A reliable, proactive, and self-motivated individual who can handle physically demanding tasks and a fast-paced setting.
  • Problem-Solving: The ability to think critically and adapt when fermentation or equipment doesn't go exactly as planned.
  • Teachability & Curiosity: A genuine passion for learning the craft and a willingness to take direction, ask questions, and accept constructive feedback.
  • Teamwork & Collaboration: Excellent interpersonal skills and the ability to work effectively and communicate clearly with the entire production team.
  • Time Management: Capable of prioritizing tasks and managing workflow efficiently to meet production deadlines.
  • Sensory Perception: A developing palate and a keen sense of smell to evaluate product quality and detect off-flavors.

Education & Experience

Educational Background

Minimum Education:

  • High School Diploma or GED.

Preferred Education:

  • Certificate or Associates Degree in a relevant field.

Relevant Fields of Study:

  • Fermentation Science
  • Food Science
  • Brewing & Distillation Technology
  • Culinary Arts

Experience Requirements

Typical Experience Range: 0-2 years in a related production environment.

Preferred:

  • Verifiable homebrewing or personal fermentation experience (kombucha, beer, kefir, etc.).
  • Previous work in a commercial brewery, winery, cidery, or food manufacturing facility.
  • Forklift operation certification is a plus.
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