Experience

CANarchy Craft Brewery Collective

• United States
• Food and Beverage Services
• 100 - 200 Employee

• Operations Manager

  • Jul 2020 - Present

  -Arranges facility wide production schedule.-Serves as Texas Logistics Lead. Interpreting wholesaler orders by coordinating inter-facility transfers and designing future shipping schedules.-Forecasts and manages packaging raw material inventory.-Engages in innovation planning to maintain launch schedules for future brands.

• Lab Technician

  • Nov 2018 - Jul 2020

  -Managed weekly scheduling of analytical testing, yeast pitch allocation, and sterile sample collection for forty-five vessels-Collaborated with quality assurance groups from sister companies to present data, troubleshoot production oversights, and plan future quality agendas-Completed analytical analysis of IBU, FAN, TPP, and Iron via the use of a spectrophotometer-Quantitatively prepared reagents and solutions for analytical tests-Calibrated and maintained various lab equipment: DO Meter, CBOX, Alcolyzer, PFD and pH Meter-Designed sensory panels used to practice off flavor identification-Prepared media for pour plate and microfiltration testing-Medias used: HLP, UBA, MRS, LMDA, LCSM, LWYM, FPDM, and Raka Ray-Collected sterile samples, performed micro-filtration, and evaluated growths and potential spoilers on media via catalase tests and microscope examination-Read technical literature to inform best practices within the lab

• Safety Ambassador

  • Nov 2018 - Jul 2020

  -Identified and assessed workplace hazards-Managed active incidents and submitted official incident reports-Worked closely with departmental ambassadors to implement a proper safety program and usage of Personal Protective Equipment (PPE)-Actively maintained a facility-wide safety data sheet (SDS) library-Designed and implemented an interdepartmental preventative maintenance log with an aim to reduce equipment failure and workplace hazards

• Lab Operator

  • Jun 2018 - Nov 2018

  -Completed temperature and pressure checks for fermenting vessels-Monitored gravity, alcohol content, and yeast solution counts on all actively fermenting vessels-Performed slurry counts via Cellometer to determine quantity of yeast needed for daily brews-Completed analytical analysis of VDK, AA, and SRM via spectrophotometer-Collected sterile samples from a variety of sources-Participated in sensory tests-Equipment used: Cellometer, pipettors, spectrophotometer, PFD, Alcolyzer, CBOX, autoclave, hemacytometer pH meter, water bath and microscope



Bakfish Brewing Company

• Lab Technician/ Cellarman

  • Jun 2017 - Jun 2018

  -Developed the in-house quality control program to track temperature, pH, gravity readings, sensory, longevity of packaged product, and cell counts-Proficient in the following laboratory tests: wort stability, forced attenuation, forced diacetyl, cell counts, Zahm readings and HLP-Instituted and led the sensory program, educating participants on off-flavor identification-Designed pilot system recipes and assisted in recipe scaling-Completed Cellarman duties including: Brite and Fermenter CIP, product transfers, milling, dry hopping, yeast dropping, keg packaging, general brew house cleaning and maintenance, and arranging taproom orders-Assisted with brewing processes such as: mashing, sparging, boiling, wort transfers, and yeast pitches

• Bartender

  • Feb 2016 - Jun 2018

  Fulfills all bartending duties while assisting in minor brew processes.