Key Responsibilities and Required Skills for Kombucha Brewer Assistant

🎯 Role Definition

The Kombucha Brewer Assistant is a hands-on role at the very heart of our production facility. This individual is the key support pillar for the Head Brewer, actively participating in every stage of the kombucha making process. More than just a production worker, the Assistant Brewer is a guardian of quality, a steward of sanitation, and a creative contributor to the craft we are so passionate about. You'll be expected to roll up your sleeves and immerse yourself in the art and science of fermentation, ensuring that every bottle and keg we produce meets our exacting standards for taste, quality, and consistency. This position is perfect for someone with a tireless work ethic, a keen eye for detail, and a genuine passion for fermented beverages who is eager to learn and grow within the craft beverage industry.

📈 Career Progression

Typical Career Path

Entry Point From:

Food Production or Packaging Associate
Brewery Cellarperson or Cellar Hand
Professional Kitchen Staff (Line Cook, Prep Cook)
Passionate Homebrewer with demonstrated knowledge

Advancement To:

Kombucha Brewer or Lead Brewer
Production Manager
Quality Control / Quality Assurance Manager
Cellar Manager

Lateral Moves:

Quality Assurance Technician
Fermentation Specialist (in other food/beverage sectors)
Packaging Lead / Supervisor

Core Responsibilities

Primary Functions

Execute daily production tasks with precision, including the accurate weighing and preparation of all raw ingredients such as tea, sugar, and flavorings.
Assist in the complete hot-side brewing process, from heating water and steeping tea to dissolving sugar and cooling the sweet tea (wort) to the correct temperature.
Perform clean-in-place (CIP) and clean-out-of-place (COP) procedures on all brewing vessels, fermentation tanks, brite tanks, hoses, and miscellaneous parts to maintain a sterile production environment.
Meticulously monitor active fermentation batches, regularly recording key data points such as pH, temperature, Brix, and sensory notes to track progress against quality benchmarks.
Operate and maintain filtration systems to clarify kombucha post-fermentation, ensuring product clarity and stability.
Skillfully manage the transfer of kombucha between vessels, utilizing pumps, hoses, and clamps while minimizing oxygen exposure.
Participate in the flavoring and infusion process, accurately measuring and adding juices, purees, herbs, and spices to brite tanks or secondary fermentation vessels.
Operate, troubleshoot, and maintain bottling, canning, and kegging equipment to efficiently package finished kombucha.
Conduct rigorous quality control checks on finished products, including monitoring fill levels, cap/seam integrity, and label application.
Handle the kegging of finished kombucha, which includes cleaning, sanitizing, filling, and preparing kegs for distribution.
Maintain impeccable and detailed records of all brewing, fermentation, and packaging activities in our production logs or software, ensuring traceability.
Manage the inventory of raw materials, packaging supplies, and finished goods, communicating with the Head Brewer when stock levels are low.
Adhere strictly to all Standard Operating Procedures (SOPs), Good Manufacturing Practices (GMPs), and workplace safety protocols at all times.
Assist in the preparation, harvesting, and health management of the SCOBY (Symbiotic Culture of Bacteria and Yeast) pellicles and starter liquid.
Perform routine preventative maintenance on pumps, motors, gaskets, and other brewery equipment to minimize downtime.
Diligently maintain the general cleanliness, organization, and upkeep of the entire production floor, storage areas, and cold box.
Support the Head Brewer in research and development (R&D) for new flavor profiles and product innovations by preparing small-scale test batches.
Receive and properly store incoming shipments of raw materials and supplies, ensuring proper stock rotation (FIFO).
Prepare finished product orders for shipment, including palletizing cases and kegs, stretch wrapping, and completing necessary shipping paperwork.
Calibrate and maintain lab equipment, including pH meters, refractometers, and thermometers, to ensure accurate readings.

Secondary Functions

Participate in sensory analysis panels to provide feedback on new and existing products.
Occasionally represent the brand at farmers' markets, festivals, or in-house tasting room events.
Contribute creative ideas for process improvements, efficiency gains, and new flavor development.
Assist in training new production staff or temporary workers on basic tasks and safety procedures.

Required Skills & Competencies

Hard Skills (Technical)

Sanitation & Cleaning (CIP/COP): Deep understanding of chemical handling and sanitation protocols for food-grade equipment.
Fermentation Monitoring: Ability to use and interpret readings from instruments like pH meters, hydrometers, and refractometers.
Fluid Transfer Operations: Proficient in the safe and effective use of pumps, hoses, tri-clamps, and valves.
Good Manufacturing Practices (GMP): Knowledge of food safety standards and practices within a production environment.
Accurate Record-Keeping: Meticulous attention to detail in logging all production data manually or using software.
Basic Mechanical Aptitude: Ability to perform minor equipment maintenance, troubleshooting, and assembly/disassembly of parts.
Kegging and Carbonation: Experience with filling, cleaning, and force carbonating kegs.
Inventory Management: Competency in tracking raw materials and finished goods to ensure production continuity.
Packaging Line Operation: Familiarity with the operation of bottling or canning lines is a significant plus.
Forklift Operation: Certification or the ability to become certified to operate a forklift for moving pallets and materials.
Sensory Evaluation: A developed palate and ability to identify and articulate flavors, aromas, and off-notes in kombucha.

Soft Skills

Attention to Detail: A sharp eye for precision is critical in brewing, from measurements to sanitation.
Strong Work Ethic: A reliable and proactive individual who understands the physical demands of a production role.
Teamwork & Collaboration: Ability to work closely and communicate effectively with the Head Brewer and other team members.
Problem-Solving: The capacity to think on your feet and troubleshoot issues as they arise during a production day.
Time Management: Skilled at prioritizing tasks and managing workflow efficiently in a fast-paced environment.
Adaptability: Flexibility to handle changing production schedules, unexpected challenges, and a wide variety of tasks.
Passion for Craft: A genuine interest in and enthusiasm for kombucha, fermentation, and the craft beverage world.
Cleanliness & Organization: A personal commitment to maintaining a tidy and orderly workspace.

Education & Experience

Educational Background

Minimum Education:

High School Diploma or GED.

Preferred Education:

Associate's or Bachelor's degree in a relevant scientific or technical field.

Relevant Fields of Study:

Fermentation Science
Food Science
Microbiology / Biology
Chemistry
Culinary Arts

Experience Requirements

Typical Experience Range: 1-3 years in a relevant production environment.

Preferred:

Direct experience working in a commercial brewery, winery, cidery, or other beverage manufacturing facility.
Experience in a role with a strong emphasis on sanitation and quality control, such as a professional kitchen or food processing plant.
Demonstrable homebrewing experience with a solid understanding of the fermentation process.