Brewer II

About Us

We love great craft beer. We want everyone to be as passionate about it as we are – and our bars are at the heart of that mission. You’ll help us deliver an amazing beer and customer experience every shift, so because we expect great things from you, we give great things back.

4‑Week Sabbatical – After every five years here you will receive an additional four weeks off to spend doing whatever you want.

Staff Discount – 25 % off in bars, 30 % off online, and 50 % off Brew Dog merch.

Beer Training – We support you through the internationally‑recognized Cicerone qualifications so you can love beer almost as much as we do.

Other Benefits – Enhanced sick pay, healthcare, life assurance, high‑street retail discounts, employee assistance programmes, enhanced family‑friendly policies around maternity and paternity leave, holiday days per year, pawternity leave, DE+I and crew forum groups and a “shifty” crew beer at the end of every shift.

We’re focused on ensuring a sustainable future for the craft beer industry. Our industry‑leading techniques help us create and deliver unique beer while doing our part (and others’) for the environment.

We're always on the lookout for talented brewers to join our team. The ideal candidate brings solid brewing experience and a passion for the craft. You’re comfortable handling brewing processes from brew day through filtration, troubleshooting issues, and maintaining the high standards our customers expect. You’re ready to take on more responsibility while learning from experienced brewers and contributing your own ideas to our brewing program.

• Adhere to all rules, regulations, policies, programs and related HACCP and GMP guidelines to ensure the safety, quality and efficiency of Brew Dog projects, products and equipment.
• Maintain and lead plant hygiene through cleaning plans, schedules and cleaning requirements, with an awareness of risks and consequences.
• Carry out daily checks and act on any non‑conformances while maintaining necessary lines of communication.
• Execute required tasks in a consistent, safe, and efficient manner according to established standards and SOPs.
• Be competent across all functional areas within the brewing department.
• Understand equipment operation and maintain safety standards.
• Maintain accurate records, scrutinise and improve on discrepancies.
• Use technical knowledge to assess and adapt operations to mitigate risks to people, equipment and product.
• Apply industry technologies to improve processes across the brewing department.
• Maintain clear communication with senior staff to guarantee quality and consistency of our beers.
• Follow and interpret set instructions/schedules and adjust when needed.
• Prepare the daily task list for your assigned shift.
• Work collaboratively, flexibly and support teammates.
• Carry out required sampling and analysis as indicated by senior team members and process requirements.
• Document relevant data and ensure concise, clear collection for real‑time and retrospective analysis.
• Set an example of attitude, work ethic and professional development.
• Assist with on‑the‑job training for new members of the brewing team.
• Be able to lift up to 50 lbs and manoeuvre up to 150 lb kegs. Must bend, squat, kneel and work close to the floor.
• Work safely in wet, cold, hot and loud production environments.
• Keep SAP and written records updated with the brewing team.
• Complete any tasks requested or assigned by the leadership group.

• Flexibility, diligence, enthusiasm and a passion for developing our growing warehouse operation.
• Forklift and scissor lift experience or ability to learn.
• Computer literacy, MS Office and Excel skills.
• Foundational process troubleshooting ability.
• Proactiveness and high energy.
• Flexibility in assignment of tasks.
• Foundational understanding of CIP theory and processes.
• Attention to detail and accuracy.
• Ability to cope well under pressure and thrive in fast‑paced environments.
• Excellent communication and organisation.
• Chemical handling and awareness.

• Proactive approach to learning and development.
• Ability to train operators on maintenance and operations tasks and procedures.
• Encouraging and supporting team members to energise delivery.
• Enthusiasm and positivity to find the best solutions.
• Facilitate a culture of creative thinking and learning from others.
• Production planning and schedule adherence.
• Minimum age of 21 years due to sale, service and handling of alcoholic beverages.