Lead Brewer

Company Overview 

Kyoto Brewing Co (herein KBC) is a craft beer brewery, based south-west of Kyoto station, that started making beer in 2015.?Heavily inspired by traditional Belgian methods and the modern American craft beer movement, we have focused on crafting a wide range of styles, whilst looking for ways to positively impact our community. 

Company Context 

KBC welcomed its new head brewer, James, an American with over 10 years of experience working in the brewing industry, including at craft brewing giants Stone Brewing and Ballast Point, in early 2024.  

Since James’ arrival, we’ve not only updated our beer portfolio, we’ve made significant investment in equipment to help us make our beer more impactful and also extend best before dates by testing our beer in an objective manner via our onsite QAQC lab. 

In 2024, we brewed 300,000litres of beer. Our brewery is currently filled to the brim with equipment and so our focus is now turned towards efficiency and building a strong brew team. We’re now marching towards getting an annual production of 500,000litres out of our current facility over the next 3-4 years and are simultaneously working towards finding a bigger, more permanent, home for KBC. 

Position Availability Background 

Our brew team is currently comprised of 3 brewers (currently in the process of hiring +1 brewer here as our ex-brewer recently started his own brewery in Kobe). They report into the team lead and the team lead reports into the head brewer. 

In the case of our team lead, they’re going to be stepping back from their current responsibilities and transitioning to a role that’ll help us get our new retail space off the ground at Toei Movie Park (set to open Mar 2026) and then an additional space in downtown Kyoto. 

We now have an opportunity for an experienced brewer to join KBC and manage our production team. 

About the Team and Brewing Facilities 

• 6-person Production team, including a Head and Lead Brewer (7th position opening up in 2026) 
• 15 US barrel (1750L) 2 vessel brewhouse 
• 7 single batch fermenters, 6 double batch fermenters, 2 single and 2 double batch conditioning tanks 
• Semi-automated keg washer/filler, semi-automated 6-head can filler 
• Centrifuge w/ inline CO2 doser, deaerated water system and dry hop unit 
• Quality Assurance, Quality Control lab outfitted with a PCR machine, cellometer, CO2 & Dissolved Oxygen meters (wort, post-fermentation & packaged) and a CMC-Kuhnke seam inspection system (Alkolyzer in 2026) 

About Responsibilities 

• With the goal of allowing people to eventually take full ownership of an area of production and to be able to learn about that area to a higher level of skill and become a resident in all things related to that area, we divide production responsibilities into 4 areas: 

1. Brewhouse 
2. Cellar 
3. Packaging 
4. QAQC 

• For this specific opening, we are looking for a talented and motivated Lead Brewer to work with our Head Brewer and Production team to ensure our beer is cared for and meets our rigorous QAQC standards 
• The Lead Brewer will oversee all facets of production (hot, cold and packaging) as well as quality control checks to ensure product standards and package stability. 
• The goal is not only to ensure the team is on track with the scheduled tasks but to also step in where needed and lend a helping hand 

Main Areas of Responsibility 

• Supervise production operations to ensure the availability of on-time, in-specification packaged beer through the safe and efficient utilization of people, equipment, and time. 

1. Manage schedule of production team and dissemination of tasks based upon production schedule set by Head brewer 
2. Ensure reasonable team schedules, time off and breaks are offered, providing relief on positions as needed. 
3. Conduct team meetings and regular check-ins with the production team to ensure production plans are effectively communicated. 
4. Make suggestions and provide feedback to the head brewer in all areas regarding improving safety, quality, or the wellbeing of the team. 

• Work with Head Brewer to train new hires and the brewing ream on the implementation of new processes and procedures 
• Oversee day to day brewing and cellar operations ensuring all quality control points are adhered and beers are within set specifications making real time adjustments as needed. 
• Work with Cellar Lead and Head Brewer to perform benchtop trials for new and existing products in the pursuit of continuous innovation and quality improvements. 
• Provide inspirational leadership and coaching to a team of brewers in a dynamic and fast paced environment. 
• Act as a technical brewing subject matter expert and share your knowledge with the brewing staff.  
• Lead by example and set the standards for quality, safety and consistency across all aspects of brewery production 
• Review all required brewing related process data including batch sheets and fermentation logs and ensure accurate record keeping and inventory levels are adhered to.  
• Assist with the development and implementation of brewery SOP’s, equipment, and general process changes. 
• Ensure that all brewing-related equipment is in good working order and operationally available when required; perform basic maintenance as needed.  
• Promote team continuous improvement initiatives for not only yourself but all members of the team.  

Qualifications (experience and personality) 

• Minimum 2 years of relevant brewing experience 
• Must be a strong team player and have experience with working in a team to achieve a common goal 
• Ability to effectively communicate with team members throughout the brewery and foster a positive work environment 
• Ability to problem solve on the fly 
• Ability to maintain a positive mental attitude even in the face of setbacks and schedule changes 
• Must maintain a high level of attention to detail while juggling multiple tasks 
• Maintain and manage safe working practices, including chemical handling 
• Mechanical proficiency sufficient to perform routing preventative maintenance and manageable repairs 

Qualifications (language) 

• Japanese Proficiency: 

1. Preferred – highly proficient in spoken and written (JLPT N2 equivalent) 

Note: we are under no illusion that sourcing a candidate who speaks Japanese is an easy order given the other qualifications that we have listed and the growth of the Japanese craft beer scene. That being said, Japanese proficiency is important to us at KBC and enrolment at a designated Japanese school will be enforced and fully subsidised. 

• English Proficiency: 

1. Preferred – highly proficient in spoken and written (Eiken Grade2 equivalent) 
2. At minimum – conversational level (you can communicate on everyday topics) 

Note: given close interaction with the Head Brewer, English proficiency is important for this role. 

Physical Demands & Working Conditions 

• Manual labour: lifting bags of grains (25kg), moving heavy equipment and transferring large volumes of liquid; all requiring physical strength and proper lifting techniques 
• Standing for extended periods: stand for long periods of time while performing tasks necessitating endurance 
• Operating machinery and equipment: operate various types of brewing (ex: fermenters) and logistical-related equipment (ex: forklift); requiring training, focus and adherence to safety protocols 
• Exposure to hot and cold temperatures: depending on the season and task required of you, adaptability to varying environmental conditions (6C to 45C) is a must 
• Handling chemicals: Brewing involves the use of chemicals and cleaning agents for sanitization and maintenance of equipment, necessitating knowledge of safety protocols and proper handling techniques 
• Noise exposure: depending on the task, you will be required to wear hearing protection and have an ability to communicate effectively amidst the din 
• Working at heights: some tasks may require employees to work at heights, such as inspecting fermentation tanks or accessing storage areas, necessitating caution and adherence to fall protection measures. 
• Shift work: Brewing operations often run around the clock, requiring employees to work shifts that include early mornings (ex: 6am), evenings (ex: 9pm), weekends, and holidays to maintain production schedules and meet demand 

Employee Benefits and Job Details 

• Ideal Start Date: As soon as possible 

1. Note that for those applying from overseas, visa application timelines can extend from anywhere between 6-8 months and that is after having all the extensive paperwork sorted 

• Contract Type: Full-Time 

1. Contract period: initial 6-month training period, followed by a long-term contract upon consent by both parties 

• Monthly Salary: $36,000~$60,000USD per annum (dependent on experience; includes up to 20 hours of overtime) 
• Work Schedule: 

1. Regular Schedule: 9:00-18:00 
2. Shift Schedule: 9-hour shift between 6:30-22:00 
3. Overtime required as needed 
4. Time Off: 2 days/week (normally Saturday/Sunday), National Holidays, Paid Leave (12+ days), Summer Vacation (3 days), Year End (2-3 days), Sick Leave (5 days) 

• Benefits and Perks: 

1. Health and Social Insurance 
2. Multicultural work environment 
3. Monthly stipend + discounts on beer and merchandise 
4. Subsidized language education 
5. Possibility for paid continuing education 

How to Apply

Please send a resume, cover letter, and CV to recruit@kyotobrewing.com. Please clearly state what it is about KBC that makes you want to work here and why you are the best fit for the position.?  

We are very welcoming of overseas applicants but understand that the timeline of the immigration process is very time consuming and involves the help of an immigration lawyer to ensure as smooth a process and as short a timeline as possible.   

With the extra amount of time/resources required on our end, we would hope that outside of a resume forward there was proper time put into addressing why you want to move out to Japan and work at KBC in your cover letter. 

Timelines

• Wk of July 21st – job description created/uploaded 
• Multistage interview process (1-2 months)