Ottoline Merriweather-Acheampong

Assisted head brewer on 120+ brews on a 30-bbl, 4-vessel brewhouse, handling mash-in, lautering, hop additions and knockout to hit target OG within ±0.3 °P on 96% of batches. Executed CIP/SIP on 12 fermenters and 4 brite tanks using caustic, acid and PAA cycles, passing 100% of ATP swab checks across 5 months. Logged 2,000+ dissolved-oxygen, gravity, pH and temperature readings in Ekos, flagging 9 off-spec fermentations before transfer. Pitched and harvested yeast for 40+ fermentations, running viability/cell counts and extending average house-ale repitch generations from 6 to 9. Reduced packaged dissolved oxygen by 38% (from 65 ppb to 40 ppb) by tightening CO2 purge timing and canning-line fill-height checks. Rewrote 14 SOPs for cellar transfers, dry-hopping and CIP, cutting new-hire training time by roughly 25%.

Plated 600+ microbiology samples (HLP, WLD, UBA media) to screen for Lactobacillus, Pediococcus and wild yeast, supporting zero contamination recalls. Ran ASBC methods for color, bitterness (IBU), alcohol and real extract on 150+ pilot batches, keeping duplicate variance under 2%. Coordinated 20 trained sensory panels of 8–12 tasters, building triangle and DTS tests and summarising off-flavour findings for faculty. Prepared standards and filtered samples for HPLC analysis of sugars and organic acids, cutting instrument queue time by 30%. Maintained lab inventory and calibration logs for pH meters, densitometers and DO meters to GLP standards.

Racked, filtered and carbonated 45,000+ gallons of cider across 18 tanks during peak summer season. Sanitised tanks, hoses and kegs using CIP protocols, washing and filling 1,200+ kegs with zero leak returns. Monitored fermentation gravity and temperature twice daily, alerting the cellar lead to 3 stuck fermentations before they affected release dates. Operated forklift and pallet jack to stage 300+ pallets for distributor pickups safely and on schedule.

GPA 3.7 / 4.0; Dean’s List five semesters. Relevant coursework: Brewing Science & Technology, Fermentation Microbiology, Food Safety & HACCP, Malting & Brewing Raw Materials, Sensory Evaluation of Beverages, Quality Assurance, Biochemistry, Unit Operations in Food Processing.

Compared dry-hop timing and temperature across 6 pilot batches, measuring linalool and geraniol retention via GC-MS and sensory panels. Found warm (18 °C) dry-hopping retained 22% more key aroma compounds; presented poster at CSU Undergraduate Research Showcase.

Managed a $6,500 annual budget for 80+ members, tracking ingredient purchases and event revenue in Excel with zero audit findings. Organised 4 homebrew competitions and brewery tours, growing membership 35% in one year.