Abby Heslop

- Wort production – execute daily wort production within spec & target for each specific batch, and in conjunction with the brew schedule.

- Cellar – direct cellaring operations around the brew & packaging schedule such as; fermentation monitoring, CIP and sanitising fermenters and BBTs, dry hopping, beer transfers.

- Packaging – execute kegging & canning operations while ensuring all beer is to spec and ready to package in line with the brew & packaging schedule. Can operate Codi Canning Line and manipulate depending on the type of beer being packaged.

- CIP & Cleaning – direct the execution of all cleaning, hot side and cold side.

- Recipe creation – recipe design of all beers outside of the Sea Legs core range, built in collaboration with the head brewer.

- Beer & Wort Lab Analysis – analysing wort & beer throughout the process to ensure all key quality parameters are met and acceptable.

- Inventory – responsible for ordering of all brewing & packaging ingredients, while doing so ensuring an accurate inventory is recorded and directing monthly stock takes.

- Record Keeping – all Beer30 recording, which includes recipe creation & management, brew day data, cellar data, packaging data, inventory movement, costings & quality control.

- Standard Operating Procedures – keeping up procedures as processes evolve.

- Mentoring – train and mentor cellar, brew & packaging staff.

- Ensured that processing operations are performed to maintain the quality of delivered fruit, juice, must and wine.

- Carried out all vintage cellar operations in a safe and efficient manner.

- Tank racking and transfers.

- Barrel cleaning and management .

- CIP tanks.

- Pump overs and digging out red wine fermenters.

- Monitoring of wine fermentaiton.

- Lab work such as Baume, pH and temperature readings. Along with alcohol measurement via distillation and measuring SO2.

- Followed work orders and standard operating procedures to complete cellar tasks such as racking, filtrations, routine additions, transfers, fruit receival, pressing, tanker management and fermentation monitoring.

- 10 hour shift work while the winery was running 24/7 throughout vintage.