Head Brewer | Berkeley, CA

Independent brewery. Serious production. Interesting beer.

Gilman Brewing Company is seeking an experienced Head Brewer to lead production at our 24 BBL brewery in West Berkeley. We are entering a period of meaningful growth, expanding our wholesale distribution, and expect to brew three to four times per week, with most of that volume concentrated in four or five core beers. This is a hands-on leadership position, answering directly to the Founder, with responsibility for the brewing process, production schedule, cellar standards, QA/QC and finished beer quality.

The mandate is straightforward: make excellent beer, make it consistently and help us build/maintain the systems required to maintain that quality as volume grows. The right person will be equally comfortable running the brewhouse, evaluating fermentation data, troubleshooting equipment, training production staff and tightening a process until it is repeatable.

Gilman is still an independent brewery, and the position has range beyond the core production schedule. As tank space permits, the Head Brewer will work directly with the Founder on our massively hopped beers, saison program, 100% Brett wild-ferm program, barrels and other limited releases. There is definitely room here for a serious production brewer who also likes making interesting beer.

The Head Brewer will direct day-to-day production from raw materials through package release. Quality and repeatability across the core portfolio are the first priority. The job also requires practical leadership: keeping the schedule moving, maintaining a clean and disciplined production environment, developing the crew and addressing small problems before they become expensive ones.

• Production. Lead approximately three 24 BBL brews per week and manage each beer through fermentation, conditioning, carbonation and release.
• Operational acumen. The hallmark of quality is repeatability; process consistency is key to  able to follow established SOPs. Meaningfully contribute to their implementation and improvement alongside Founder management.
• Core beer quality. Maintain consistent flavor, aroma, appearance, stability and package quality across four to five primary distribution brands; identify process drift and correct the underlying cause.
• Scheduling. Build practical brew, cellar and packaging schedules around sales demand, tank availability, yeast timing, raw materials and labor.
• Fermentation and yeast. Manage yeast health, harvesting, storage, generation tracking, pitch rates, oxygenation and fermentation performance.
• QA/QC. Maintain release specifications, sensory evaluation, retained samples, calibration logs, shelf-life checks and useful trend data. Continue developing a practical in-house lab program.
• Packaging quality. Work with the cellar team to monitor dissolved oxygen, fills, seams, carbonation, yields, losses and finished package presentation.
• Documentation. Maintain clear SOPs and accurate Ekos records for brewing, CIP, sanitation, cellar, packaging, quality, maintenance and safety.
• Team leadership. Train and direct production staff, set clear standards and maintain a brewery that is clean, safe, organized and comfortable to work in.
• Maintenance. Oversee preventive maintenance and first-line troubleshooting for pumps, valves, glycol, the brewhouse, cellar and packaging equipment; coordinate outside service when needed.
• Inventory and compliance. Manage brewing inventory, purchasing needs, chemical controls, safe work practices and production-related regulatory records.
• Specialty production. Collaborate with the Founder on saisons, 100% Brettanomyces fermentations and other limited releases when production capacity allows.

• At least three years of hands-on commercial production brewing experience; prior Lead Brewer, Head Brewer or equivalent production leadership experience is strongly preferred.
• A demonstrated record of producing established beers consistently at commercial scale, ideally for wholesale distribution.
• Strong command of brewhouse operations, fermentation, cellar work, CIP and sanitation, yeast management, carbonation and packaging fundamentals.
• Prior brewery QA/QC or lab experience is highly valued, particularly sensory evaluation, yeast microscopy, basic microbiology, DO/TPO, package testing and shelf-life work.
• Mechanical aptitude and practical troubleshooting ability. Familiarity with pumps, valves, controls, glycol systems and packaging equipment is a significant plus.
• Strong organization, documentation and communication habits, with the ability to plan work and lead a small production team without constant direction.
• Formal brewing education and experience with Ekos or another brewery ERP are helpful, but neither substitutes for excellent commercial brewing experience.

The people behind Gilman are an unusual but useful mix of experienced brewery professionals, musicians, surgeons and contractors. We value competence, curiosity and the ability to fix things over…