The Applied Brewing Scientist provides scientific expertise, leadership and support in the areas of product design and in-trade stability (flavor, foam, microbiological and physical stability). This expertise and support transcends all levels of the organization, but the primary customers are the breweries, Innovation (10 th and Blake, AC Golden and TIPD), Brewing & International. The impact of this expertise and support is to identify, investigate and apply novel brewing materials (ingredients & processing aids), processes and technologies to improve emerging malt and non-malt based categories of new products and processes in addition to traditional malt-based products and processes.
Education level and/or experience
- BS or higher degree in food science, chemistry or microbiology and prior employment in the brewing industry in an applied research capacity.
Skills and/or knowledge
- Proven track record of research/investigations as an applied brewing scientist
Other requirements
- Known scientist in the brewing community.
'KJ-GD'
'KJ-IN'
