Hard Skills
IntermediateSensory EvaluationThe ability to use taste, smell, and sight to identify flavor profiles, off-notes, and chemical inconsistencies in beer samples.
FoundationalFood Safety and Sanitation (HACCP)Adherence to Hazard Analysis and Critical Control Point protocols to maintain a sterile sampling environment and prevent cross-contamination.
FoundationalProduction DocumentationThe precise recording of batch numbers, sampling times, and test results into physical or digital logbooks for traceability.
IntermediateEquipment Calibration and OperationUsing and maintaining specialized laboratory tools such as pH meters, carbonation testers, and hydrometers for precise measurement.