Quality Assurance Assistant

Listed 24 days Ago
Good George Brewing
Consumer Goods

If you know a bit about the drinks business in New Zealand, you will know all about Good George. If not, then this role probably isn’t for you! Good George has taken the nation by storm with its quality range of beers, ciders, cocktails and spirits including the recent brazen F*** Off 2020 Gin. Good George was also the local hero of Covid with the manufacture of hand sanitizer to save the world from the nasty germs of 2020. It is a business built on innovation, good humour, ambition and lots of hard work.

Good George is focused on delivering quality experiences across the entire business. This starts with striving to always give customers a quality beverage and create the best beer and cider experiences in New Zealand. We are looking for a permanent quality assistant to join our expanding team at the brewery. 

You will share our enthusiasm for crafting uncompromising beverages and help to drive continuous improvement in quality across our range of products. The ideal candidate will have some working experience of brewing operations, quality testing and/or laboratory work. Working knowledge of microbiological testing would be extremely advantageous.

Working closely with our quality manager you will run the site laboratory to perform daily analysis on our products in process and in package. 

You will also help in the development of new products and processes by bench-trialling and performing pilot scale fermentations. Brewing or fermentation experience would be useful in this respect, but training can be provided for the right person. 

Supporting the quality and production teams by providing prompt and accurate testing and occasional light cellars duties (tank/equipment cleaning, dry-hopping, yeast cropping) you’ll need a flexible approach to working and good time-management skills.

Health and safety of our team at work is important, so a good awareness of how to work safely and being engaged with our health and safety plan is important.

In return you’ll be part of a team of passionate people working to make exceptional product experiences for our customers. We can promise an exciting and varied role in a fast-growing business.

We can also offer help with formal training in brewing/cidermaking if you’re keen to advance in the industry and progress your knowledge.

Desirable Experience/Skills:

Scientific Degree (Microbiology/Food Tech/Chemistry)

Experience in microbiological testing. (Microscopy, Microplating, Gram Stains etc.)

Quality assurance experience

Laboratory work


Essential Skills:

Passionate about Brewing, Winemaking

Attention to detail and accuracy in reporting. 

Excellent time management

Communication skills – Verbal and written.

IT skills – Standard MS office package

Experience in data collection and analysis

Health and Safety awareness


Role & Responsibilities:

  • Full-time permanent role working Monday to Friday with some flex required.
  • Responsible for laboratory testing of key brewing      and distilling parameters (Extract, pH, Colour, Bitterness, Alcohol, Haze) 
  • Microbiological analysis of product and in-process samples.
  • High standard of recordkeeping - Maintaining all brewing records.
  • Engaging in a safety-first culture. 
  • Arranging 3rd party testing as required 
  • Recording data on our batch tracking system and notifying QM of deviations from specifications. 
  • Daily monitoring of fermentations and adding actions. 
  • Light cellars work as required – Yeast dumping/Dry-Hopping/Tank Cleaning/Fining Additions/Yeast Cropping and Storage. Occasional weekend roster for fermentation checks (approx. every 6 weeks) 
  • Managing yeast cropping and calculation of pitching rates and viabilities. 
  • Arranging and monitoring yeast starters in line with a production plan. 
  • Assist with setup and execution of sensory panels with the brewing team. 
  • Maintenance and calibration of laboratory equipment and recordkeeping 
  • General upkeep of the laboratory/ordering of consumables/ensuring Good Laboratory Practice. 
  • Being part of a continuous improvement culture – working to spot gaps for improvement (equipment, processes, recipes etc.) 
  • Aiding in New Product Development by making up bench trials for tasting and organizing pilot scale fermentations. 
  • Managing product library and assessing product stability in sensory panels.