Yeast distiller

Yeast distillers extract alcohol from yeast to use it in the manufacture of distilled liquors. They weigh yeast quantities and gauge temperature to determine adequate conditions for distillation.

The following job titles also refer to yeast distiller:

yeast handler
brewing yeast distiller
yeast distilling operative
brewing yeast handling operative

No formal educational credential is generally required to work as yeast distiller.

ISCO skill level is defined as a function of the complexity and range of tasks and duties to be performed in an occupation. It is measured on a scale from 1 to 4, with 1 the lowest level and 4 the highest, by considering:

• the nature of the work performed in an occupation in relation to the characteristic tasks and duties
• the level of formal education required for competent performance of the tasks and duties involved and
• the amount of informal on-the-job training and/or previous experience in a related occupation required for competent performance of these tasks and duties.

Yeast distiller is a Skill level 2 occupation.

These occupations, although different, require a lot of knowledge and skills similar to yeast distiller.

distillery worker
liquor blender
distillery miller
kettle tender
bulk filler

These occupations require some skills and knowledge of yeast distiller. They also require other skills and knowledge, but at a higher ISCO skill level, meaning these occupations are accessible from a position of yeast distiller with a significant experience and/or extensive training.

distillery supervisor
green coffee coordinator
animal feed supervisor
malt house supervisor
green coffee buyer

This knowledge should be acquired through learning to fulfill the role of yeast distiller.

• Appropriate raw materials for specific spirits: Raw materials, such as grains, potatoes, sugars or fruit which can be fermented to produce a specific type of alcoholic spirits.
• Temperature scales: Celsius and Fahrenheit temperature scales.

These skills are necessary for the role of yeast distiller.

• Collect samples for analysis: Collect samples of materials or products for laboratory analysis.
• Clean food and beverage machinery: Clean machinery used for food or beverage production processes. Prepare the appropriate solutions for cleaning. Prepare all parts and assure that they are clean enough to avoid deviation or errors in the production process.
• Apply haccp: Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Hazard Analysis Critical Control Points (HACCP).
• Prepare containers for beverage distillation: Prepare containers or drums for beverage distillation. Prepare equipment for the process of purification and removal of diluting components like water, for the purpose of increasing its proportion of alcohol content.
• Take measures against flammability: Take measures against fire. Liquor that contains 40% ABV will catch fire if heated to about 26 °C and if an ignition source is applied to it. The flash point of pure alcohol is 16.6 °C.
• Follow hygienic procedures during food processing: Ensure a clean working space according to hygienic standards in the food processing industry.
• Lift heavy weights: Lift heavy weights and apply ergonomic lifting techniques to avoid damaging the body.
• Apply requirements concerning manufacturing of food and beverages: Apply and follow national, international, and internal requirements quoted in standards, regulations and other specifications related with manufacturing of food and beverages.
• Apply gmp: Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Good Manufacturing Practices (GMP).
• Carry out checks of production plant equipment: Carry out checks of the machinery and equipment used in the production plant. Ensure that the machinery is working properly, set machines before usage, and assure continuous operability of the equipment.
• Monitor temperature in manufacturing process of food and beverages: Monitor and control required temperatures in the different phases of production until the product reaches suitable properties according to specifications.
• Blend beverages: Master blending beverages as to create new beverage products that are attractive to the market, interesting to companies, and innovative in the market.

This knowledge is sometimes, but not always, required for the role of yeast distiller. However, mastering this knowledge allows you to have more opportunities for career development.

• Processes of foods and beverages manufacturing: Raw materials and production processes for getting finished food products. Importance of quality control and other techniques for the food and beverage industry.

These skills and competences are sometimes, but not always, required for the role of yeast distiller. However, mastering these skills and competences allows you to have more opportunities for career development.

• Act reliably: Proceed in a way that one can be relied on or depended on.
• Liaise with colleagues: Liaise with fellow colleagues to ensure common understanding on work related affairs and agree on the necessary compromises the parties might need to face. Negotiate compromises between parties as to ensure that work in general run efficiently towards the achievement of the objectives.
• Adapt efficient food processing practices: Ensure to adapt the most efficient production techniques to accomplish food processing tasks with the least amount of time, effort and costs.
• Measure the strength of distillation: Measuring the alcohol concentration based on the information in the spirit safe and maintaining the distillation process and the distillation strength within the parameters asked by regulations for taxation purposes.
• Control of expenses: Monitoring and maintaining effective cost controls, in regards to efficiencies, waste, overtime and staffing. Assessing excesses and strives for efficiency and productivity.
• Work in a food processing team: Collaborate in a team with other food processing professionals in service of the food and beverages industry.
• Liaise with managers: Liaise with managers of other departments ensuring effective service and communication, i.e. sales, planning, purchasing, trading, distribution and technical.

8160 – Food and related products machine operators

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References

1. Yeast distiller – ESCO