Jeremy Whitehead
Jeremy Whitehead
407 N. Chappell Hill St. – Brenham, Tx 77833 –------------ – ------------
Objective: Former Paramedic and experienced Brewmaster with great knowledge of staff management, training, inventory management, production scheduling, purchasing, shipping/receiving, and QA/QC work.
Key Qualifications:
• Exceptional understanding of the procedures that need to be employed by brewers to ensure quality products
• Sound understanding of practices pertaining to hygiene/sanitization
• Extensive knowledge of beer
• Continuous education in brewing sciences
• Hands on experience with packaging, brewing, and cellar work
PROFESSIONAL EXPERIENCE
Brazos Valley Brewing Company, Brenham, Texas, September 2019 – March 2020
Head Brewmaster/Production Manager for a moderately sized production facility with double digit growth every year and a large market in Central and Southeast Texas.
Head Brewmaster/Production Manager
• Formulation and managing the adherence of a strict production schedule to meet market demands
• Management of production staff with strict weekly and daily goals
• Operations of a two vessel – 20 BBL brewhouse with 10 – 40 BBL FVs and 3 – 40 BBL BTs
• Revamping their current and limited barrel aged program
• Maintaining inventory counts of all dry/raw goods and finished products to assess when orders need to be placed in accordance with the production schedule
• Fulfilling orders for distribution pickup
• Placing orders with several vendors for all needed dry/raw goods
• Assisting in all cellar and packaging operations when needed
• Assisting with construction, ideas, and “game planning” for how to execute a successful taproom once construction is complete
• Coordinating with upper management staff and the other owners to professionally address any issues or concerns when it comes to production goals and the overall status of brewing operations/staff
• Further education of already experienced staff members in new practices to increase proficiency
• QA/QC of products to make sure they meet our strict guidelines
• Assisting the lead mechanic in maintenance and repair of equipment
Fort Brewery and Pizza, Fort Worth, Texas, April 2018 – September 2019
Rebranded brewpub where I was assigned to restructure all brewing operations and the complete beer program for the entire company.
Head Brewermaster
• Brewing on a completely manual 2 vessel - 7 BBL system
• Cellar consisting of four fermenters and 7 brite tanks with all of them having a 7 bbl capacity
• Dual keg washer and manual keg filling line
• Formulated 7 year round beers while consistently releasing new seasonals and one offs
• In charge of all processes from grain to glass
• Experience in reporting taxes to TABC and to TTB along with quarterly operation reports
• Attending events, tastings, and actively marketing our beer
• Maintaining an active barrel aged beer program
• Helping the GM and other management staff with front of house duties
• Hiring an assistant and training him on proper procedures to help run the brewery
• Being a part of making a new business go above “breaking even” for multiple months before we even reached our one year anniversary
• In the 2019 Best Little Brewfest in Texas I won a Gold Medal for my Mexican Lager, Silver Medal for my Hefeweizen/Weissbier, Silver Medal for my Saison which was sour aged with Brettanomyces in California Red Wine Barrels, and a Bronze Medal for my American Pale Ale.
Rough Diamond Brewery, Spring Branch, Texas, April 2017-January 2018
Brand new brewery where my knowledge has been key in start up operations.
Head Brewermaster
• Brewing on a 3 vessel system capable of producing 25 HL of wort in a single brew
• Currently have six fermenters with a 50 HL capacity and two Brite Tanks at a 50 hL capacity
• Dual keg cleaner and keg filler stations
• Extensive use of our 10 gallon pilot batch system
• Use and maintenance of a DE filter
• Formulating all pilot recipes for future year round released
• Assisted in recipe formulation for current year round beers
• Involved with all processes from ordering supplies to marketing and sales
• Being a positive public image for the brewery
• A small lab able to test for beer pH, make yeast starters, and test for infections.
• All other responsibilities held at Diamond Bear Brewing not listed here
Diamond Bear Brewing Company, North Little Rock, Arkansas, October 2016-April 2017
Oldest and second highest producing brewery in Arkansas.
Head Brewermaster
• In charge of all aspects of production from grain to glass
• Operation of a three vessel brewhouse capable of brewing 30 BBL of wort per batch
• Use/maintenance of a DE filter
• Had three FVs with a 120 BBL capacity, three FVs with a 60 BBL capacity, and two FVs with a 30 BBL capacity
• Had one Brite Tank with a 120 BBL capacity, one Brite Tank with a 60 BBL capacity, and one Brite tank with a 30 BBL capacity
• Operation and maintenance of a bottle filler capable of +120 bottles/minute
• Production of small batch beers
• Improvements to already existing recipes for better quality
• Management of 3 other production staff members
• Management of a volunteer team used during large bottling runs
• Maintenance of already existing equipment
• Upgrading the facility to maximize productivity
• Being a public figure and positive representative of the brewery
• Education of all staff members
• Running a quality assurance program and testing product for potential contamination
• Managing an efficient production schedule
• Inventory and ordering of raw materials
• Making plans to increase production volume from previous years
• Collaborating with our marketing team to produce innovative ideas to attract more positive attention to the brewery
• Filing federal and state tax forms
• Maintaining strict brewing logs to reproduce consistent beer
• Research into better practices and recipes
Twin Peaks Brewing Company, Irving, Texas, February 2014-October 2016
Large Brewpub distributing beer to all Twin Peaks locations in Texas including several other restaurants and bars producing an average of 8,000 BBLs of beer a year
Assistant Brewmaster
• Working directly with a Head Brewmaster who had almost 20 years experience
• Producing consistent quality of beer to over 30 large restaurants and bars in Texas
• Maintenance and operation of a two vessel 30 BBL brewhouse performing double batch brew days
• Producing 70-72 BBLs of beer per batch brewed
• CIP of fermenters, bright tanks, and brewhouse vessels.
• Cellar operations including tank prep, yeast handing, cleaning/sanitizing cellar space, and performing filtrations.
• Caring for beer once in the bright tanks including keeping proper carbonation of beer, temperature control, and QA
• Recipe Formulation
• Operation of a 10 gallon pilot system
• Receiving and maintaining of dry goods and other materials
• Receiving of empty cooperage from our distributor
• Making sure beer is received by distributor
• Maintaining and fixing machinery and other devices for use in the brewery
• Cleaning kegs and filling kegs with beer
• Maintaining a bourbon barrel program for our limited release beers
• Won a bronze medal in the wood and barrel aged beer category for GABF 2015
• Ordering and storage of dry goods and ingredients
• Maintenance of an inventory log updated every month
Real Ale Brewing Company, Blanco, Texas March 2013-February 2014
One of the largest production breweries in Texas crafting many year round and seasonal beers.
Packaging Hall Assistant
• Started palletizing cases of beer, QA of the finished product, and ensured finished pallets of beer was stored properly
• Promoted to the depalletization position where I was in charge of ensuring glass bottles made it to the bottle filler after being properly cleaned and sanitized
Filler Operator
• Promoted to filler operator position in May of 2013
• Tasked with operation and maintenance of a 1960’s era Seitz bottle filler producing an average of 92-95 bottles per minute
• Expected to maintain proper hygiene and perform constant sanitization of the filler to ensure packaged beer does not become infected
• Extensive training useful in all brewery settings including chemical safety and awareness, forklift operation, general brewery safety, and essential brewery operations
• Tasked with “closing” the filler at the end of production including but not limited to cleaning cycles, pasteurization cycles, general cleaning of all trash items around the filler station, ensuring the bright tank I am dispensing beer from is left in a proper condition that won’t contaminate the leftover beer, and using chemicals to clean and sanitize all areas around the filler
Blackstar Coop, Austin, Texas February 2013-March 2013
Cooperatively owned brewpub operating a 10 BBL system with brewers focused on quality control and experimentation.
• Volunteer as an assistant to the cellar worker
• Work on brew days learning how to operate a 10 BBL brew system
• Learning quality control and other techniques necessary to run a brewery
Jester King Craft Brewery, Austin, Texas August 2012-March 2013
Jester King Craft Brewery is an authentic farmhouse brewery committed to making artisan ales of great depth and character.
Bottler
• Responsible for quality control on bottling line
• Responsible for implementing stringent process for bottling line
The Root Cellar, San Marcos, Texas July 2012-March 2013
The Root Cellar is a San Marcos, TX restaurant and nano-brewery establishment.
.
Assistant Brewer (Volunteer)
• Manage cellar/cold room operations
• Directly responsible for the maintenance and sterilization of all brewery equipment
• Responsible for “closed loop” communication which is directly correlated to manufacturing standards and guidelines for producing retail craft beers
• Responsible for proactively researching competitor information and training staff on best practices
Williamson County EMS, Texas June 2009- January 2013
The EMS system includes Advanced Life Support ambulances staffed by two credentialed Paramedics under medical supervision, strategically stationed throughout the County.
Licensed Paramedic
? Worked as a Licensed Paramedic for a busy urban/rural EMS system in charge of critically ill and injured patients
? Responsible for maintaining a clean environment in the ambulance for patient care
? Directly responsible for stabilizing critically ill and injured patients for transportation to Emergency Departments
? Worked independently to maintain a very high standard of care for the patients within the system
EDUCATION AND REFERENCES ON NEXT PAGE
EDUCATION
Austin Community College
Associates Degree in EMS Technology - Paramedic May 2009
REFERENCES
Mike Armstrong – Former General Manager – Fort Brewery and Pizza – Fort Worth, Tx
------------
John Sullivan – Former Head Cellarman and Shift Brewer – Rahr and Sons Brewing Company – Fort Worth, Tx
------------
Jack Sparks – Head Brewmaster – Tall City Brewing Company - Midland/Odessa
------------
Marco Rodriguez – Co-Owner and Co-Founder – Zilker Brewing Company – Austin, Texas
------------
Terence Green – Former Assistant Brewer - Rough Diamond Brewery – Spring Branch, Tx
------------
Jeremy Whitehead
407 N. Chappell Hill St. – Brenham, Tx 77833 –------------ – ------------
Objective: Former Paramedic and experienced Brewmaster with great knowledge of staff management, training, inventory management, production scheduling, purchasing, shipping/receiving, and QA/QC work.
Key Qualifications:
• Exceptional understanding of the procedures that need to be employed by brewers to ensure quality products
• Sound understanding of practices pertaining to hygiene/sanitization
• Extensive knowledge of beer
• Continuous education in brewing sciences
• Hands on experience with packaging, brewing, and cellar work
PROFESSIONAL EXPERIENCE
Brazos Valley Brewing Company, Brenham, Texas, September 2019 – March 2020
Head Brewmaster/Production Manager for a moderately sized production facility with double digit growth every year and a large market in Central and Southeast Texas.
Head Brewmaster/Production Manager
• Formulation and managing the adherence of a strict production schedule to meet market demands
• Management of production staff with strict weekly and daily goals
• Operations of a two vessel – 20 BBL brewhouse with 10 – 40 BBL FVs and 3 – 40 BBL BTs
• Revamping their current and limited barrel aged program
• Maintaining inventory counts of all dry/raw goods and finished products to assess when orders need to be placed in accordance with the production schedule
• Fulfilling orders for distribution pickup
• Placing orders with several vendors for all needed dry/raw goods
• Assisting in all cellar and packaging operations when needed
• Assisting with construction, ideas, and “game planning” for how to execute a successful taproom once construction is complete
• Coordinating with upper management staff and the other owners to professionally address any issues or concerns when it comes to production goals and the overall status of brewing operations/staff
• Further education of already experienced staff members in new practices to increase proficiency
• QA/QC of products to make sure they meet our strict guidelines
• Assisting the lead mechanic in maintenance and repair of equipment
Fort Brewery and Pizza, Fort Worth, Texas, April 2018 – September 2019
Rebranded brewpub where I was assigned to restructure all brewing operations and the complete beer program for the entire company.
Head Brewermaster
• Brewing on a completely manual 2 vessel - 7 BBL system
• Cellar consisting of four fermenters and 7 brite tanks with all of them having a 7 bbl capacity
• Dual keg washer and manual keg filling line
• Formulated 7 year round beers while consistently releasing new seasonals and one offs
• In charge of all processes from grain to glass
• Experience in reporting taxes to TABC and to TTB along with quarterly operation reports
• Attending events, tastings, and actively marketing our beer
• Maintaining an active barrel aged beer program
• Helping the GM and other management staff with front of house duties
• Hiring an assistant and training him on proper procedures to help run the brewery
• Being a part of making a new business go above “breaking even” for multiple months before we even reached our one year anniversary
• In the 2019 Best Little Brewfest in Texas I won a Gold Medal for my Mexican Lager, Silver Medal for my Hefeweizen/Weissbier, Silver Medal for my Saison which was sour aged with Brettanomyces in California Red Wine Barrels, and a Bronze Medal for my American Pale Ale.
Rough Diamond Brewery, Spring Branch, Texas, April 2017-January 2018
Brand new brewery where my knowledge has been key in start up operations.
Head Brewermaster
• Brewing on a 3 vessel system capable of producing 25 HL of wort in a single brew
• Currently have six fermenters with a 50 HL capacity and two Brite Tanks at a 50 hL capacity
• Dual keg cleaner and keg filler stations
• Extensive use of our 10 gallon pilot batch system
• Use and maintenance of a DE filter
• Formulating all pilot recipes for future year round released
• Assisted in recipe formulation for current year round beers
• Involved with all processes from ordering supplies to marketing and sales
• Being a positive public image for the brewery
• A small lab able to test for beer pH, make yeast starters, and test for infections.
• All other responsibilities held at Diamond Bear Brewing not listed here
Diamond Bear Brewing Company, North Little Rock, Arkansas, October 2016-April 2017
Oldest and second highest producing brewery in Arkansas.
Head Brewermaster
• In charge of all aspects of production from grain to glass
• Operation of a three vessel brewhouse capable of brewing 30 BBL of wort per batch
• Use/maintenance of a DE filter
• Had three FVs with a 120 BBL capacity, three FVs with a 60 BBL capacity, and two FVs with a 30 BBL capacity
• Had one Brite Tank with a 120 BBL capacity, one Brite Tank with a 60 BBL capacity, and one Brite tank with a 30 BBL capacity
• Operation and maintenance of a bottle filler capable of +120 bottles/minute
• Production of small batch beers
• Improvements to already existing recipes for better quality
• Management of 3 other production staff members
• Management of a volunteer team used during large bottling runs
• Maintenance of already existing equipment
• Upgrading the facility to maximize productivity
• Being a public figure and positive representative of the brewery
• Education of all staff members
• Running a quality assurance program and testing product for potential contamination
• Managing an efficient production schedule
• Inventory and ordering of raw materials
• Making plans to increase production volume from previous years
• Collaborating with our marketing team to produce innovative ideas to attract more positive attention to the brewery
• Filing federal and state tax forms
• Maintaining strict brewing logs to reproduce consistent beer
• Research into better practices and recipes
Twin Peaks Brewing Company, Irving, Texas, February 2014-October 2016
Large Brewpub distributing beer to all Twin Peaks locations in Texas including several other restaurants and bars producing an average of 8,000 BBLs of beer a year
Assistant Brewmaster
• Working directly with a Head Brewmaster who had almost 20 years experience
• Producing consistent quality of beer to over 30 large restaurants and bars in Texas
• Maintenance and operation of a two vessel 30 BBL brewhouse performing double batch brew days
• Producing 70-72 BBLs of beer per batch brewed
• CIP of fermenters, bright tanks, and brewhouse vessels.
• Cellar operations including tank prep, yeast handing, cleaning/sanitizing cellar space, and performing filtrations.
• Caring for beer once in the bright tanks including keeping proper carbonation of beer, temperature control, and QA
• Recipe Formulation
• Operation of a 10 gallon pilot system
• Receiving and maintaining of dry goods and other materials
• Receiving of empty cooperage from our distributor
• Making sure beer is received by distributor
• Maintaining and fixing machinery and other devices for use in the brewery
• Cleaning kegs and filling kegs with beer
• Maintaining a bourbon barrel program for our limited release beers
• Won a bronze medal in the wood and barrel aged beer category for GABF 2015
• Ordering and storage of dry goods and ingredients
• Maintenance of an inventory log updated every month
Real Ale Brewing Company, Blanco, Texas March 2013-February 2014
One of the largest production breweries in Texas crafting many year round and seasonal beers.
Packaging Hall Assistant
• Started palletizing cases of beer, QA of the finished product, and ensured finished pallets of beer was stored properly
• Promoted to the depalletization position where I was in charge of ensuring glass bottles made it to the bottle filler after being properly cleaned and sanitized
Filler Operator
• Promoted to filler operator position in May of 2013
• Tasked with operation and maintenance of a 1960’s era Seitz bottle filler producing an average of 92-95 bottles per minute
• Expected to maintain proper hygiene and perform constant sanitization of the filler to ensure packaged beer does not become infected
• Extensive training useful in all brewery settings including chemical safety and awareness, forklift operation, general brewery safety, and essential brewery operations
• Tasked with “closing” the filler at the end of production including but not limited to cleaning cycles, pasteurization cycles, general cleaning of all trash items around the filler station, ensuring the bright tank I am dispensing beer from is left in a proper condition that won’t contaminate the leftover beer, and using chemicals to clean and sanitize all areas around the filler
Blackstar Coop, Austin, Texas February 2013-March 2013
Cooperatively owned brewpub operating a 10 BBL system with brewers focused on quality control and experimentation.
• Volunteer as an assistant to the cellar worker
• Work on brew days learning how to operate a 10 BBL brew system
• Learning quality control and other techniques necessary to run a brewery
Jester King Craft Brewery, Austin, Texas August 2012-March 2013
Jester King Craft Brewery is an authentic farmhouse brewery committed to making artisan ales of great depth and character.
Bottler
• Responsible for quality control on bottling line
• Responsible for implementing stringent process for bottling line
The Root Cellar, San Marcos, Texas July 2012-March 2013
The Root Cellar is a San Marcos, TX restaurant and nano-brewery establishment.
.
Assistant Brewer (Volunteer)
• Manage cellar/cold room operations
• Directly responsible for the maintenance and sterilization of all brewery equipment
• Responsible for “closed loop” communication which is directly correlated to manufacturing standards and guidelines for producing retail craft beers
• Responsible for proactively researching competitor information and training staff on best practices
Williamson County EMS, Texas June 2009- January 2013
The EMS system includes Advanced Life Support ambulances staffed by two credentialed Paramedics under medical supervision, strategically stationed throughout the County.
Licensed Paramedic
? Worked as a Licensed Paramedic for a busy urban/rural EMS system in charge of critically ill and injured patients
? Responsible for maintaining a clean environment in the ambulance for patient care
? Directly responsible for stabilizing critically ill and injured patients for transportation to Emergency Departments
? Worked independently to maintain a very high standard of care for the patients within the system
EDUCATION AND REFERENCES ON NEXT PAGE
EDUCATION
Austin Community College
Associates Degree in EMS Technology - Paramedic May 2009
REFERENCES
Mike Armstrong – Former General Manager – Fort Brewery and Pizza – Fort Worth, Tx
------------
John Sullivan – Former Head Cellarman and Shift Brewer – Rahr and Sons Brewing Company – Fort Worth, Tx
------------
Jack Sparks – Head Brewmaster – Tall City Brewing Company - Midland/Odessa
------------
Marco Rodriguez – Co-Owner and Co-Founder – Zilker Brewing Company – Austin, Texas
------------
Terence Green – Former Assistant Brewer - Rough Diamond Brewery – Spring Branch, Tx
------------