Hard Skills
IntermediateSensory EvaluationThe systematic technique of assessing beer through sight, smell, and taste to identify flavor profiles and defects.
IntermediateLaboratory Instrumentation UsageOperating and calibrating specialized equipment such as pH meters, refractometers, and spectrophotometers for chemical analysis.
AdvancedHACCP ComplianceApplying Hazard Analysis and Critical Control Points principles to manage and mitigate food safety risks during beverage processing.
IntermediateMicrobiological SamplingIdentifying and quantifying microbial activity, including yeast health and the presence of spoilage organisms like Lactobacillus.
BeginnerTechnical DocumentationRecording detailed batch data, test results, and quality deviations into a Laboratory Information Management System (LIMS).