« on: February 23, 2012, 03:35:09 PM »
I volunteer at a 1500 barrel/year brewery. We have the two owner/brewers, four full-time employees, and a dozen part-time volunteers. The owners were friends of mine for years before they opened, so that's how I started. I thought I was going pro, and went in with the intent to learn pro brewing. They knew and welcomed that. My situation fell apart, but I still work 2 shifts per week. (I'm otherwise retired.) To get in as a volunteer, you need: 1: Know brewing, be a homebrewer, and preferably BJCP certified. 2. Be prepared to do any job asked. In my case the only thing I won't do is lift full half-barrels (back issue), but I spent most of my time cleaning floors and cleaning/sanitizing kegs. I occasionally brew, bottle, keg, filter, and kibitiz on recipes. The other volunteers were accepted because of the ability to make a long-term commitment. I estimate 60 hours of training is required to become an asset. Anything less than that and you are a liability. In a small brewery they just don't have the time to train you.