Profession malt master

Malt masters evaluate and grade different malts on a sensory basis for brewing purposes. They assess the look, the smell, and the taste of raw materials and unfinished products in order to maintain the consistency of products. They use their knowledge to prepare mixtures as part of product development.

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Personality Type

• Realistic / Conventional

Knowledge

• Colours of roasted malt

  Range of brewing materials capable of imparting flavour characteristics as well as controlling the colour of beer.

• Quality assurance methodologies

  Quality assurance principles, standard requirements, and the set of processes and activities used for measuring, controlling and ensuring the quality of products and processes.

• Food and beverage industry

  The respective industry and the processes involved in the food and beverage industry, such as raw material selection, processing, packaging, and storage.

• Malting process

  The malting process consists of soaking cereal grains, usually barley, and then halting further germination by kilning.

• Sales strategies

  The principles concerning customer behaviour and target markets with the aim of promotion and sales of a product or a service.

• Financial capability

  Financial operations such as calculations, cost estimations, budget management taking relevant commercial and statistical data into account such as data for materials, supplies and manpower.

• Sales promotion techniques

  The techniques used to persuade customers to purchase a product or a service.

• Types of barley

  The different types of barley; their characteristics, and quality.

Skills

• Create new concepts

  Come up with new concepts.

• Apply requirements concerning manufacturing of food and beverages

  Apply and follow national, international, and internal requirements quoted in standards, regulations and other specifications related with manufacturing of food and beverages.

• Manage flammable substances

  Managing flammable substances to roasting operations and ensuring that safety measures are in place.

• Develop beverage manufacturing procedures

  Outline the work routines, procedures, and activities required to be performed for the manufacturing of beverage aiming at reaching the production objectives.

• Consult to produce single malt beverages

  Consults companies using his/her nose to produce exquisite single malt beverages and maintain the consistency of the company's output, as well as blend new creations.

• Exert quality control to processing food

  Ensure the quality of all factors involved in a food production process.

• Apply GMP

  Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Good Manufacturing Practices (GMP).

• Implement marketing strategies

  Implement strategies which aim to promote a specific product or service, using the developed marketing strategies.

• Manage staff

  Manage employees and subordinates, working in a team or individually, to maximise their performance and contribution. Schedule their work and activities, give instructions, motivate and direct the workers to meet the company objectives. Monitor and measure how an employee undertakes their responsibilities and how well these activities are executed. Identify areas for improvement and make suggestions to achieve this. Lead a group of people to help them achieve goals and maintain an effective working relationship among staff.

• Apply HACCP

  Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Hazard Analysis Critical Control Points (HACCP).

• Operate pneumatic conveyor chutes

  Use air-conveyor chutes to transfer products or mixtures from containers to storage tanks.

• Set production facilities standards

  Ensure a high standard of safety and quality in facilities, systems, and workers' behaviour. Ensure adherence to procedures and audit standards. Ensure that machinery and appliances in the production plant are appropriate for their task.

• Mitigate waste of resources

  Evaluate and identify opportunities to use resources more efficiently with continuously striving to reduce waste of utilities.

• Implement sales strategies

  Carry out the plan to gain competitive advantage on the market by positioning the company's brand or product and by targeting the right audience to sell this brand or product to.

• Maintain updated professional knowledge

  Regularly attend educational workshops, read professional publications, actively participate in professional societies.

• Develop standard operating procedures in the food chain

  Develop Standard Operating Procedures (SOP) in the food chain based on the production feedback. Understand current operating procedures and identify best techniques. Develop new procedures and update existing ones.

• Roast malt

  Roast malt following the adequate procedures, paying attention to the time of roasting to obtain specified colour or hardness. Follow specifications of drying and roasting.

• Assess cereal quality for brewing

  Assessing barley variety, germination potential, moisture content, nitrogen content, and screening for grain size.

• Manage food manufacturing laboratory

  Manage laboratory activities in the plant or factory and using the data to monitor the quality of manufactured products.

Optional knowledge and skills

Source: Sisyphus ODB