Also called: Brewery QC Technician, Fermentation Scientist
Uses chemistry and microbiology to keep beer, kombucha, and other fermented drinks consistent.
You test yeast health, measure bitterness and alcohol, and taste every batch to catch off-flavors before it's canned.
Approximate: anchored on Bureau of Labor Statistics data for a broader job group.
Bachelor's degree (4-year), about 4 years after high school. Bachelor's in chemistry, biology, or fermentation science (UC Davis and Oregon State have programs).
Ways in: 4-year college, Certification, On-the-job training. Training cost: $15k – $60k.
Majors to look at: Fermentation Science, Chemistry, Microbiology.
Growing about average. BLS does not project this specialty separately; rating estimated from related occupations.
Low risk in 5 years, medium in 10. Inline sensors measure alcohol and bitterness automatically; yeast care and tasting stay human.
Classes: Chemistry, Biology, Algebra II.
Official data: O*NET occupation 19-4031.
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