Also called: Malt House Operator, Malting Technician
Soaks, sprouts and roasts barley to make malt, the key ingredient in beer and whiskey.
You steep tons of barley in water, then spread it on a germination floor and watch it sprout over four days, turning it so it doesn't mat. Then you dry and roast it in a kiln to flavors like biscuit, caramel or chocolate. Craft brewers and distillers order your malts by name.
Estimated.
Approximate: anchored on Bureau of Labor Statistics data for a broader job group.
Certificate, about 1 year after high school. High school plus on-the-job training; brewing science courses help.
Ways in: On-the-job training, Certification. Training cost: Get paid while you train.
Majors to look at: Brewing Science, Food Science.
Growing about average. Small niche, growing with craft malt.
Medium risk for 10 years. Malting is largely automated in big plants; craft maltsters still need hands-on skill and judgment.
Age 18+. One way to start: Apply at malt houses and craft maltsters or through a staffing agency; new hires are trained on the job
Classes: Chemistry, Biology, Agriculture class.
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.