Experience

Sycamore Brewing

• United States
• Food and Beverage Services
• 1 - 100 Employee

• Brewing Director

  • Apr 2020 - Present

• Head Brewer

  • Mar 2018 - Apr 2020



Petoskey Brewing Co.

• Head Brewer

  • Aug 2014 - Mar 2018

  Managed all brewhouse, cellaring, and packaging operations, creating daily and weekly task lists to meet production demands. Operated and maintained 20 bbl three vessel SMS brew system, 4 bbl Psychobrew 2 vessel system, 5 head Cask ACS canning unit, and Squire Plus 2 keg filler/washer. Performed essential cellaring work, training all personnel, including 40 bbl and 4 bbl transfers, fermentor and brite tank CIPs, lenticular filtration, and carbonation of finished beer. Responsible for ingredient ordering and maintaining malt, hops, yeast, and brewing aid inventory. Coordinated brewing and packaging schedules with ownership and managed brewer and cellarmen scheduling in order to meet production demands. Responsible for recipe development and scaling. Oversaw distributor order fulfillment and cold storage management. Responsible for new brewer and cellarmen training as well as tap room staff education regarding beer styles and general beer knowledge. - Oversaw brewery expansion from ~3,000 bbl / yr to ~6,000 bbl / yr, assisting in sourcing and design of new tanks and equipment, design and layout of process piping and transfer manifolds, coordination of contract work, and modification of brewhouse and cellaring processes. - Developed QA lab program, implementing regular yeast cell counts and viability checks, forced ferment and wort testing, wort DO analyses, packaged CO2 testing, ATP testing, and increased sensory analyses - Reduced fermentor and brite tank CIP turn-around-time by 30% and improved efficacy through cleaning chemical selection and dosing optimization - Reduced packaging tank CIP turn-around time by 75% through implementation of pressurized acid CIPs - Improved lenticular filter pad re-usage by 50% by improving efficacy of filter CIPs, altering finings selection, and optimizing finings dosage rates.



Boston Beer Company

• Brewing Supervisor

  • Sep 2013 - Jun 2014

  Front line manager of day-to-day brew house, fermentation, cellaring, and cold processing operations. Created and managed daily and weekly schedules for each brewing process to meet packaging demands. Oversaw sanitation of cellars and brewing areas. Managed brewing personnel schedules and payroll of hourly brewers. Assisted brewers in operating equipment, troubleshooting problems, optimizing processes, training on new equipment/procedures, and general decision making throughout the brewery. Served as key point of contact with maintenance department, identifying necessary repairs/modifications to equipment/facilities and prioritizing work orders. Performed lab analyses of in-process beer. Key contributor to daily QA taste panel.

• Brewing Technician

  • Apr 2012 - Sep 2013

  Conducted clear malt base (CMB) and cider fermentations and bulk mixing of finished products. Managed inventory of raw materials, process aids, and other supplies. Operated and maintained ISEP CMB clarification system. Performed lab analyses of in-process materials. Served on QA sensory panel.Accomplishments:• Optimized CMB fermentations through altering yeast pitching rates and temperature ramping, reducing fermentation times from 120 hours to 96 hours• Transitioned to improved cider fermentation procedure, reducing fermentation time from 240 hours to 192 hours• Assisted in “re-tuning” ISEP system, resulting in improved product quality and ISEP performance• Assisted in creating ISEP online trending system, enhancing monitoring and troubleshooting capabilities



TVS, Inc.

• Quality Manager

  • Sep 2009 - Apr 2012

  Developed internal quality policies and sanitation procedures. Ensured plant-wide adherence to USDA and FDA regulations as well as third-party/customer sanitation requirements. Managed quality and sanitation auditing programs. Served as acting management representative for regulatory agencies, customers, and auditing firms. Accomplishments:• Led development and implementation of ISO 9001:2008 registered quality management system• Developed and implemented HACCP food safety program and served as plant HACCP coordinator• Developed and implemented allergen control, food defense, and environmental monitoring programs• Established master cleaning schedules, sanitation efficacy testing, allergen testing, and created plant-wide sanitation SOPs as head of sanitation department• Initiated lean manufacturing effort and managed implementation of lean principles• Raised Silliker GMP / Food Safety Audit Score from 89.9% upon hiring to 97.6% after 1 year