A Dictionary of Occupational Terms Based on the Classification of Occupations used in the Census of Population, 1921.

ORDER XIV.—MAKERS OF FOODS, DRINKS AND TOBACCO

Sub-order 2.—Makers of Drinks

453.—Brewers of Ale, Stout and Porter

assistant brewer: under directions of brewer q.v., and in consultation with foreman (451) q.v., is responsible for brewing operations being properly carried on; undertakes gravity tests; sometimes keeps stock books, and works out costings of raw materials 1 for various purposes.
brewer: is in supreme control of entire series of brewing operations, assisted by assistant brewer q.v., and by chemist, bottling foreman, coopers (477) q.v.; supervises and directs assistant brewer; tastes beer, and either passes it or gives directions as to alteration of malt content, etc.; . sometimes buys raw materials.
fermenter (brewery): opens and closes cocks regulating flow of liquor from mash tuns to a succession of fermenting tanks or tuns, in which brew is gradually cleansed by action of growing yeast; adds yeast, by hand, to liquor; takes frequent temperature readings during process of fermentation, and reports them to brewer q.v.; cf. fermenter (distillery) (458).

From: A Dictionary of Occupational Terms Based on the Classification of Occupations used in the Census of Population, 1921,
Ministry of Labour, 1927. Digitised by Peter Christian, August, 2016. This text is in the Public Domain.