A professional who develops new or modifies existing brewing formulas and processing techniques and coordinates, through subordinate supervisors, brewing, fermenting, lagering, and malting departments of a brewery. Responsibilities include:

• Devises brewing formulas and processes or works in conjunction with research personnel to develop or modify formulas and processes.
• Directs and coordinates activities of departments to control processing, according to formula specifications.
• Confers with technical and administrative personnel to resolve formula and process problems.
• Reviews and analyzes production orders to determine brewing schedules and human resource requirements.
• Tests and inspects beer, grain, malt, wort, and yeast, using saccharimeter, hydrometer, and other test equipment and correlates results with quality control analyses.
• Advises and recommends to management methods and procedures for selecting, installing, and maintaining equipment.
• Reviews and resolves personnel actions.
• Prepares and submits production reports.
• May confer with worker's representatives to resolve grievances.