Hard Skills
IntermediateFermentation MonitoringThe systematic tracking of yeast activity, wort gravity, and vessel temperatures throughout the fermentation process.
FoundationalSanitation and CIP ProtocolsThe execution of Clean-in-Place (CIP) cycles and manual sanitization of tanks, hoses, and valves to maintain a sterile environment.
IntermediateQuality Control Laboratory TestingPerforming technical measurements including pH levels, dissolved oxygen, CO2 carbonation levels, and alcohol by volume (ABV) analysis.
IntermediateMechanical Equipment OperationSafe operation of brewery machinery such as centrifugal pumps, heat exchangers, filtration units, and kegging lines.
FoundationalChemical Handling and SafetyThe safe application, dilution, and storage of hazardous brewery chemicals such as caustic soda and peracetic acid.
FoundationalBrewery Inventory ManagementTracking raw materials such as malt, hops, and yeast, as well as finished goods and chemical supplies.