Head Brewer

Key Responsibilities

A Head Brewer at Naked Iguana Brewery, a 7-barrel brewery is a hands‑on leadership role. In a setup this size, the position often involves doing much of the physical brewing work personally, with limited or no full‑time assistants, while also handling creative, operational, and sometimes business‑side duties. NIB emphasizes fresh, house‑made beers that pair with food and appeal to taproom guests, so innovation, consistency, and guest interaction are key.

The Head Brewer oversees all aspects of beer production from raw materials to finished product in the glass. Reporting to the owner, this role ensures high-quality, consistent beers that reflect the brewpub’s brand and local tastes. It’s a full‑time, hands‑on position in a small, fast‑paced environment where the brewer is often the primary (or only) production staff member.

• Perform wort production on a 7‑bbl system, including milling, mashing, lautering, boiling, and whirlpooling. Manage multi‑turn days when needed to meet demand.
• Oversee fermentation, conditioning, dry‑hopping, transfers, carbonation, and bright tank management. Monitor gravities, pH, temperatures, and off‑flavors through regular sensory analysis.
• Keg finished beer (primary for brewpub service), and potentially handle small‑scale canning or bottling runs. Clean and maintain kegs, lines, and serving systems.
• Create and refine recipes for core beers, seasonals, and experimental/one‑offs. Scale recipes appropriately for the small system and adapt to local ingredients or trends.
• Conduct sensory evaluations, lab testing (if equipped), and troubleshoot issues to maintain beer consistency and safety. Ensure all beers meet brand standards before release.
• Execute rigorous cleaning protocols for brewhouse, fermenters, bright tanks, lines, and equipment to prevent contamination.
• Manage raw material orders (malt, hops, yeast, etc.), track inventory, forecast needs, and control brewery budget/spending.
• Perform routine maintenance, troubleshooting, and minor repairs on brewing vessels, glycol system, pumps, boilers, mill, etc.
• Adhere to OSHA, TTB, state/local regulations, and food safety standards. Maintain records, brew logs, and compliance paperwork.
• Train/supervise any assistants, part‑time help, or taproom staff on brewing basics. Coordinate with front‑of‑house for taplist updates, events, or beer releases.
• Often include taproom support (e.g., interacting with guests, educating on beers), collaborating on food pairings, contributing to marketing/promotions, and helping with events or tours.

• Proven experience as a brewer (typically 3–5+ years in a microbrewery or brewpub setting; prior head brewer or lead role preferred).
• Hands‑on experience with small systems (7–15 bbl ideal) and all stages of production.
• Strong knowledge of brewing science, sanitation, yeast management, and sensory analysis.
• Physical ability to lift 50–55+ lbs repeatedly, stand for long periods, work in hot/cold/wet conditions, climb ladders, etc.
• Excellent attention to detail, organization, record‑keeping, and problem‑solving skills.
• Passion for craft beer, creativity in recipe development, and ability to work independently.
• Preferred:
  Brewing certification (e.g., IBD, Siebel, or equivalent), forklift experience, basic lab skills, or food safety training.
• Proficiency with tools like Excel for scheduling/inventory, and good communication for team/guest interaction.

Expect a physically demanding role with variable hours (including weekends/evenings for events), exposure to heat, steam, chemicals, and noise. In a 7‑bbl brewpub, the brewer is often deeply involved in daily operations rather than purely managerial, making it rewarding for those who love the craft but intense for work‑life balance.