Building the team for a new brewery plant

Start from the work, not the titles

List what has to happen each week: brewing, cellar work, cleaning, packaging, quality checks, maintenance, purchasing, stock records, excise paperwork and deliveries. Then group the tasks into roles.

A brewpub may have one brewer who does most of it. A larger plant splits the work into shifts and departments. In both cases the aim is that every task has a named owner and a trained backup.

The core roles

• Head brewer: owns the recipes, the process and the beer quality
• Cellar and brewhouse operators: carry out the daily work to written procedures
• Packaging operators: run the filler or canning line and the checks that go with it
• Quality person: samples, measures and releases batches, working with the head brewer
• Maintenance technician: keeps utilities, refrigeration and the packaging line running
• Stores and compliance: stock, raw materials and the records the excise authority expects

In a small plant one person holds several of these roles. Be honest about which combinations are safe. A brewer who also releases their own batches has no second opinion. A cleaner who also handles caustic needs proper training and protective equipment.

When to hire

Hire the head brewer first, before the equipment order is final. That person can read the specification, question the layout and meet the supplier. Other operators should join before commissioning so they learn the plant while it is being proven.

Training on a plant that is already making sellable beer is training under pressure. Training during commissioning is cheaper and calmer. The same logic applies to wineries and distilleries: see what winery consultancy covers for the winery version.

What to train

Technical skills come first: mashing, wort handling, fermentation control, cleaning and sanitation, packaging and basic laboratory measurement. Safety comes with them: chemical handling, confined spaces, hot liquids, pressure, CO2 and electrical hazards. Safety in Brewing is a free one week course that teams can take together.

Teach the reasons as well as the steps. An operator who knows why a diacetyl rest matters will notice when the schedule is rushed. One who only knows the step will skip it when told to hurry.

Write it down

Procedures are how a plant survives people leaving. Write a short sheet for each task: what it is for, the steps, the numbers to check and what to do if the number is wrong. Keep them one or two pages. Test them by asking a new person to follow one and see where they stop.

Also write the batch record and cleaning record. They serve three purposes at once: consistency, traceability and proof for an inspector. Rules on records are set by each state, so confirm requirements with your licensing adviser.

How we help

We help owners define roles, write job descriptions, interview technical candidates, train the team during commissioning and set up procedures and records. Rahul Baliyan leads on brewing practice and team supervision. Ankur Napa leads on quality systems and data.

Work is remote by video call and shared documents, with site visits by arrangement. The aim is a team that can run the plant without us. We do not supply staff and we do not promise results. To go further, read contract manufacturing for drinks brands if you are considering outside capacity while the team grows.

Mistakes that cost teams the most

The first is hiring only for skill and ignoring attitude. A brewer who cuts corners on cleaning will damage a beautiful plant faster than a lesser brewer who follows the sheet.

The second is leaving all knowledge in one head. When the head brewer leaves, the recipes, the supplier contacts and the habits of the plant go with them. Written procedures and shared tasting sessions reduce the damage.

The third is neglecting maintenance. A plant with no one responsible for refrigeration, the boiler or the air compressor stops at the worst time. Even a small plant needs a named person and a service plan.

Finally, plan for turnover. People leave. New hires arrive in the middle of a busy month. A short induction checklist with safety, cleaning and a first-week shadowing plan protects both the new person and the beer.

Common questions

Who should I hire first?

The head brewer, ideally before the equipment order is final, so they can review the plant and layout.

Can one person run a small brewpub?

Many do, but it leaves no cover for illness or leave and no second check on quality. Plan a trained backup early.

Do you provide staff?

No. We help you define roles, assess candidates and train the people you hire.