Also called: Cellarman, Brewery Assistant
Handles fermentation tanks, cleaning, kegging, and canning at a brewery.
You spend the day in rubber boots hosing out tanks, transferring beer, and running the canning line. Cleaning is about 80% of brewing, and you learn every step. It is the usual entry point to becoming a brewer.
Approximate: anchored on Bureau of Labor Statistics data for a broader job group.
High school diploma, about 0 years after high school. On-the-job; brewing certificates available.
Ways in: On-the-job training, Certification. Training cost: Get paid while you train.
Majors to look at: Brewing Science (certificate).
Growing about average.
Low risk in 5 years, medium in 10. Automated cleaning, canning and sensors run more of the cellar, so breweries need fewer hands per barrel.
Age 21+. One way to start: Ask craft breweries about cellar or canning-line jobs; most want 21+ and train you on the job
Classes: Chemistry, Biology, Shop CTE.
Official data: O*NET occupation 51-9012.
Career Universe is an early version. Pay, training and AI-risk figures are estimates to start your own research, not verified facts. The research was written with AI research assistants, checked by validation scripts and spot-checked by hand. Check anything important with schools, employers and official sources. How the numbers work.