The Rare Barrel
 
October 31, 2017 | The Rare Barrel

We're Hiring - Tasting Room Server

About

The Rare Barrel, an award winning, all-sour beer company based in Berkeley, CA, has an opening for a part-time tasting room server! We are searching for someone responsible and trustworthy who can match our passion for sour beer and commitment to excellent service. Prior experience working in food service, beverage, sales, and/or customer service is preferred.
 

Hours

This position will require availability for a minimum of 3 days per week (10-30 hours per week).
Tasting Room shifts are Thursdays 3:00-11:30PM, Fridays 3:00PM-11:30PM, Saturdays 12PM-11:30PM, and/or Sundays 12:00PM-9:00PM. Availability for special events, which occur around 5-7 times per year, is also required. Hours of operations are subject to change.
This position will have the opportunity to progress into a 3-5 days per week position as shifts open up. If the new hire is interested, there is also the opportunity to work shifts outside of Tasting Room hours that include  prep work for the Tasting Room, Kitchen prep, Inventory Management, and Beer Club during the weekdays (typically Monday, Tuesday, or Wednesday mornings and afternoons).
 

Pay

$13.25/ hour + tips
 

Requirements

  • Applicants should have a great attitude and take pride in communicating effectively with customers and fellow employees.  
  • Applicants must be able to stand for long periods of time and be comfortable working on their feet. Applicants must also be able to lift 60 lbs (this is a bona fide requirement of the job)
  • Successful applicants must pass the ABC LEAD certification (alcohol service) within 60 days of commencing employment, and ServSafe Food Server certification prior to first day working in the Tasting Room. Successful applicants must renew these certifications (or their equivalent if changed over time) thereafter in accordance with company policy and regulatory requirements.
  • Applicants must be a team player, honest, trustworthy, dedicated, hard-working, self-motivated, and possess a keen attention to detail. A personal commitment to cleanliness and efficiency is required.
  • Must love sours.

Duties

Service:
  • Greet guests in a welcoming manner
  • Verify age from a government issued ID card before serving alcohol
  • Efficiently take orders and promptly serve guests (food, bottled/draft beer, merchandise)
  • Maintain a knowledge of the TRB brand to address any guest questions
  • Demonstrate a comprehensive understanding of what sour beer is and how it is made
  • Be able to competently describe all products available for sale
  • Accurately calculate food and merchandise bills, collect payments, and handle cash
  • Prepare hot food according to safe food handling practices
  • Act as an overall outstanding ambassador for our growing company.
Cleaning and Maintenance:
  • Wash and rotate glassware
  • Maintain a clean bar during and after service
  • Assist in cleaning draft system on a regular basis
  • Bus tables, clean dishes, and clean kitchen at closing
  • Maintain clean bathrooms
  • Rotate kegs and help keep the cold box organized
  • Participate in opening and closing cleaning responsibilities.

Applying

Pre-employment background check and drug test are required.
 
The Rare Barrel is an Equal Opportunity Employer. Qualified applicants are considered for employment without regard to age, race, color, religion, sex, national origin, sexual orientation, disability or veteran status.
 
To apply, please send a resume and cover letter in a single PDF to bobby@therarebarrel.com with the subject “Tasting Room Application: LAST NAME, FIRST NAME”. Thank you!

 

The Rare Barrel
 
October 18, 2017 | The Rare Barrel

Dry-hopped! Changing process leads to bottling

Here at The Rare Barrel, our process for dry hopping has changed significantly over the last few years. In the beginning we added the hops directly into each of the barrels of the blend and let the beer sit on the hops for two weeks. We then shifted to racking the full blend into a conical tank and adding the hops to the tank as most breweries would typically dry-hop a beer however, we were not ever completely satisfied with the hop expression resulting from this process.We felt there had to be a different way to extract better hop aroma and flavor. With this in mind, we were curious if there was an effect from the lower pH of these beers compared to that of clean hoppy beers, so we decided to alter our process again.
 
Our cellar is full of barrels with a range of characteristics, including higher and lower pHs, so to to see if we could get better character from dry-hopping beers with a higher pH (less sour), we tried out dry-hopping two barrels with pH readings around 4.0pH with the total amount of hops for a four oak barrel blend. After about a week we racked in two, more assertively sour barrels, bringing the pH of the blend down to around 3.5pH.
 
This first beer trialing this new process was our 2017 blend of Tangerang! a collaboration beer with Cellarmaker Brewing that we make every year for San Francisco Beer Week. We were very happy with the results of this blend, so we began discussing bottling a beer produced with this new process, we even test bottled about a case of this year’s blend of Tangerang! Early on we had some concern that the hop character would fade before the beer was ready to be released due to our bottle conditioning process. We currently re-ferment in the bottle with a wine yeast which we give at least 8 weeks to complete before release. After test bottling this blend of Tangerang! (and enjoying many hoppy mixed culture beers from other breweries) we are now more confident that the brettanomyces in our mixed cultures will preserve and enhance the hop character over time.
 
Due to their early success, we are excited to track the development of these bottles over time. It has been very interesting to compare how bottle conditioned hop character transforms with age when compared to force carbonated kegs. We will still continue to fine tune our process, in search of the best dry-hopped sour beer, but we can’t wait to release bottles of what we have been working on.
 
Stephan Noori
Inventory & Barrel Manager

 

Time Posted: Oct 18, 2017 at 11:45 AM
 

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