brewer and maltster

brewer and maltster

In the drying room
In the drying room In the fermenting cellar Controlling the malt making process Checking malt in a malt mill Taking samples Checking the temperature of the semi-finished product Testing the clarity of the filtered beer
brewer and maltster:

Who are they and what do they do? A brewer's and maltster's job is to produce beers and lagers. In a large firm they may specialise in a particular stage of the brewing process but in a smaller company their duties can be more wide-ranging and might include managing staff.

What are the activities of the job? Brewing involves the reception, storage and treatment of malting barley - malt production by processing the barley using various methods - storage, treatment, packaging and dispatching of the malt - processing of the basic raw materials for beer production (malt, hops, hop extract, etc.) by cleaning and milling the malt, mashing the malt that has been ground up, drawing off the resulting liquor or "wort", boiling, cooling, and clarifying it, and so on, by fermentation and other treatment in lager cellars, by mixing, filtering and racking it (leaving it to stand for a period of time) - there is also the need to control and operate the chemical, physical, and biotechnological processes: this is largely mechanised and automated but requires measuring and regulation, - brewers also control and operate a variety of technological equipment including fermentation tanks, filters, presses, pasteurisation equipment, and racking lines for bottles and barrels - they are involved in the maintenance and breeding of yeast cultures - taking samples for laboratory analysis, and quality control of products using their own senses especially smell and taste - they also participate in maintenance and repairs during technological shut-downs of production equipment.

Where is it done and under what conditions? In breweries, where there will be various strong smells..

What tools/equipment do they use? The work may involve using computers and sophisticated technical equipment. This may also include pasteurisation stations, filtration lines, shredding benches, bowls, barrels, drums, cisterns, racking lines, etc.

What do you need to succeed? You need vocational training, a certain skilfulness, quick reactions, and physical fitness.


brewer and maltster:
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