Register   |   Login

Lab Technician - Beverage Industry - North London

Retail & Head Office
£23,000 to £26,000 Per Annum
Pension, Holidays, Private Health, Discount on Merchandise
Tottenham Hale
Contract Type:

Role Overview

Working closely with the brewing and packaging teams of this highly successful craft brewery to ensure that all beer is produced to the highest standards through analytical and microbiological analysis.

Key responsibilities:

  • Physical-chemical and microbiological sample taking and analysis.
  • Sample planning and coordination.Data analysis and report generation.
  • Ensuring accurate records are kept and written procedures are followed
  • Collection and management of samples according to the sampling plan.
  • Preparation of stock solutions and media / inoculating and incubating samples.
  • Developing new microbiological approaches / microbiological troubleshooting.
  • Continuous updating and improvement of the Standard Operating Procedures (SOPs) both analytical and microbiological laboratory procedures, including sampling techniques
  • Cleaning and decontamination of the laboratory. 
  • Support and build sensory analysis.
  • Helping as required to maintain all quality standards within the laboratory.
  • Contributing to events and festivals and representing the brewery in publicIncreasing your understanding of the art and science of brewing through study and investigation.

Skills & Experience:

  • Bachelor degree in chemistry, microbiology, brewing, biology, or another relevant field.
  • Evidence of working with good laboratory practice.
  • Evidence of effective communication within a team.
  • Able to work efficiently and with incredible attention to detail.
  • Ability to think and operate with initiative and troubleshoot wherever necessary.
  • Positive and committed attitude.Willing to work antisocial hours.


  • Post graduate experience.Experience in a food or beverage based field.
  • Experience in microbiological techniques (cultural and diagnostic).
  • Understanding of the microbiology of food and beverage organisms, especially yeast.
  • Experienced in the use of laboratory QC instruments and techniques (preferably in the beverage industry