Also called: Quality Lab Technician (Brewing)
Checks beer and yeast health in a brewery's lab so every batch tastes right and stays safe.
Counts yeast cells under a microscope, measures alcohol and bitterness, and taste-tests batches with the brewmaster.
Estimate.
Approximate: anchored on Bureau of Labor Statistics data for a broader job group.
Associate's degree (2-year), about 2 years after high school. Associate or certificate in brewing science or biology.
Ways in: 2-year college, Certification, On-the-job training. Training cost: Under $15k.
Majors to look at: Brewing Science (certificate), Microbiology.
Growing about average (about 3% over 10 years). Estimate.
Low risk in 5 years, medium in 10. Inline sensors measure alcohol and bitterness automatically; tasting, yeast care and small-brewery variety stay human.
Classes: Chemistry, Biology, Algebra.
Official data: O*NET occupation 19-4021.
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.