Brewing Specialist (Yeast)

About the role

The Brewing Specialist (Yeast) will own the operational and technical management of yeast propagation and handling within the brewery cellars department. You will ensure compliance with SAB Ltd and global brewing standards while supporting the broader brewing team.

Key responsibilities

• Manage the end‑to‑end yeast propagation process in line with business requirements.
• Oversee yeast storage, handling, and coach colleagues on best practices.
• Control beer recovery related to yeast handling and train others on the procedure.
• Supervise wort, yeast, water, and fermentation processes, including microbiology aspects.
• Identify and implement sustainable solutions through daily problem‑solving.
• Provide yeast subject‑matter expertise across the brewing fraternity.
• Lead CIP and hygiene initiatives for the yeast and propagation rooms.
• Drive technical projects and leverage VPO, PhysChem, BCI, Micro index and QMS for effective delivery.

Required profile

• BSc in Biological Sciences, Chemistry, Chemical Engineering or equivalent B.Tech degree.
• Completed SAB Ltd brewing traineeship.
• Strong knowledge of Standard Work Practices, VPO, problem‑solving methodologies and Quality Management Systems.
• Understanding of Business Planning Processes, NOSA standards and production planning across the value chain.
• Good grasp of financial processes within the SAB context.
• Lean Six Sigma Green Belt (advantageous) and competent tasting ability.
• High attention to detail, change‑management capability and strong communication skills.

Required skills

• Yeast propagation and storage
• Beer recovery and fermentation microbiology
• CIP (clean‑in‑place) hygiene
• VPO, PhysChem, BCI, Micro index
• Quality Management Systems (QMS)
• Standard Work Practices
• Problem‑solving methodologies
• Lean Six Sigma Green Belt
• Production planning and financial processes