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Hog’s Back Brewery – Head Brewer Job description – June 2025
1.Purpose of the job
To lead the brewing team with the objectives of:
·Maintaining the highest product standards and regularly reviewing and improving our quality control systems.
·Ensuring we have a stable, well-motivated and well-trained brewing team with effective succession and contingency planning.
·Planning and leading a programme of brewery investment and expansion, including the development of the One Planet Brewery and leading the sustainability program.
·Meet with customers and trade associations.
·Delegating day to day running of brewing to the experienced brewteam, whilst also being able to cover all aspects of production as required.
·Working with the Directors to develop a consistent programme of new product development
·Working with the Directors, and commercial team to improve the profile of the brewery.
·Work with our third party contract packaging facilities, to ensure a consistent quality product is produced.
·Contributing to the future success of the business as a key member of the senior management team, attending regular management meetings and providing both strategic and tactical input into Hog’s Back’s business plans.
·Own and maintain all E,H&S requirements for the brewery and ensure we comply with all legislation.
·Selection of all brewing materials and be responsible for negotiating contracts.
·Ownership of the brewery’s SALSA plus beer accreditation.
2.Key information about the business:
§Current t/o c £5 m of wholesale beer, on site tap, web sales and shop sales.
§Brewing c 8,500brls. Main brand TEA representing over 60% of all volume, with other key brands being Hogstar, One Planet and Little Swine 0.5%.
§60% of sales are in cask, mainly within a 30 mile radius, rest being bottle, keg and can.
§Business privately owned by Rupert Thompson, who joined in 2011.
3.Who we are looking for:
·Skills and experience
§Must have a minimum of 5 years brewing experience, and at least 3 years in a leadership/senior management role.
§Must have achieved a good secondary level academic standard and ideally have a degree.
§Must have a formal brewing qualification, Diploma in Brewing or degree in brewing as a minimum.
§Must have good understanding of microbiology and working knowledge of essential laboratory practices important.
§Must have good understanding of latest Health and Safety practices and be able to demonstrate practical implementation.
§Experience of managing SALSA plus beer or BRC accreditation essential.
§Should have some experience of liaison with commercial colleagues and be able to demonstrate a broader understanding of the commercial dynamics of the brewing industry
§Ideally, will have some experience of working with third party brewers and packers, especially in monitoring small pack quality standards.
§Must have some evidence of successful training and mentoring within past role, and of managing change within the organisation
§Ideally, should be able to demonstrate some experience of dealing with journalists and external parties
§Optimistic and energetic. Lead by example. Be prepared to propose and champion new initiatives.
§Maturity of leadership – must be able to accommodate different personalities and work styles within the team but create a strong team spirit, all focussed on end results. Be prepared to share the credit, and take responsibility for resolving problems.
§Must be flexible and willing to take a hands-on approach when called for.
§Strong organisational skills combined with attention to detail
4.Points of contact:
The role will involve daily interaction with the Managing Director and the current team of 5. The Head Brewer (HB) will answer to the Managing Director. HB will attend weekly management meetings and monthly reviews. Regular contact with Shop and Operations manager, warehouseman and drey team, and contact with sales team, customers, journalists and other stakeholders. Regular liaison with malt, hop and other suppliers and with maintenance contractors and utility providers. Involvement with Beer Industry bodies.
·Market level salary, growing as the business succeeds
·Bonus scheme linked to achieving stretching targets over budget (after first 6 months)
·A supportive programme of training to achieve professional development
·The role will be attractive to someone who has built a good career in brewing and now wishes to broaden and deepen their skills and experience and be recognised as one of the future leaders in the craft and regional brewing sector.
Seniority level
* Seniority level
Director
Employment type
* Employment type
Full-time
Job function
* Job function
Management and Manufacturing
* Industries
Food and Beverage Services
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