Recruiter's Glossary

Examples: Attenuation • Decoction • Kettle Souring

Pitching Rate

Term from Brewing industry explained for recruiters

Pitching Rate refers to the amount of yeast added to start the beer brewing process. Think of it like adding the right amount of starter to make bread rise. Brewers need to carefully control this because using too much or too little yeast can affect how the beer tastes, how quickly it ferments, and its overall quality. When looking at resumes, this term shows that a candidate understands one of the fundamental technical aspects of brewing and can control the fermentation process.

Examples in Resumes

Optimized Pitching Rate calculations to improve beer consistency across multiple batches

Developed standard operating procedures for Pitching Rate and yeast management

Monitored and adjusted Pitch Rate to maintain quality control in craft beer production

Typical job title: "Brewers"

Also try searching for:

Brewer Brewing Technician Fermentation Specialist Cellarman Production Brewer Lead Brewer Quality Control Technician

Where to Find Brewers

Professional Organizations

Online Communities

Professional Networks

Example Interview Questions

Senior Level Questions

Q: How would you adjust pitching rates for different beer styles?

Expected Answer: A senior brewer should explain how different beer styles need different amounts of yeast, considering factors like alcohol content, temperature, and desired flavors. They should mention specific rates and troubleshooting experience.

Q: Describe your experience with yeast management programs.

Expected Answer: Should discuss creating and managing yeast programs, including storage, testing, and reuse practices. Should mention quality control measures and cost management.

Mid Level Questions

Q: What factors do you consider when determining pitching rate?

Expected Answer: Should mention wort gravity, temperature, yeast viability, beer style, and oxygen levels. Should demonstrate understanding of how these factors affect fermentation.

Q: How do you calculate the correct pitching rate?

Expected Answer: Should explain basic calculations for determining proper yeast amounts, including using cell counts and viability tests. Should mention both practical methods and technical measurements.

Junior Level Questions

Q: What is a pitching rate and why is it important?

Expected Answer: Should explain that it's the amount of yeast added to start fermentation and how it affects beer quality. Basic understanding of how too much or too little yeast impacts the final product.

Q: How do you measure yeast viability?

Expected Answer: Should describe basic methods for checking if yeast is healthy and ready to use, including visual inspection and simple testing methods.