Monday-Thursday 4-9pm
Friday 4-10pm
Saturday 12-4pm
Sunday 1-6pm


Monday-Thursday 4-9pm
Friday & Saturday 12-10pm
Sunday 1-6pm


We are seeking a Wood Cellar Manager to take responsibility for all aspects of our sour, wild and wood-aged beer program based at the Garage, our dedicated facility based in Atlanta, GA.  This position reports directly to the Brewmaster and VP of Operations. Generous Benefits and Relocation package included. APPLY HERE

About Us

Monday Night Brewing is an Atlanta-based brewery that began contract brewing in 2011 and full brewing operations out of our facility in West Midtown in 2013. Since then we’ve grown to almost 20K annual barrels of production. In the fall of 2017 we opened the Garage – our barrel-aging and sour beer facility which has won multiple awards for the beer and created a must-see destination for people in Atlanta. We’ve consistently been one of the top-rated breweries in our city, were recently voted best brewery in Atlanta, and have won the most major awards (GABF and World Beer Cup) of any brewery in Georgia over the last four years. We filter our decisions through our purpose statement: Monday Night Brewing exists to deepen human relationships over some of the best beer in the country.

What We’re Looking For

As we’ve grown and continued to see our industry evolve, we are seeking a brewer with strong experience in all aspects wild, sour and barrel-aged beer production to help scale and expand our program. This position will be responsible for wort production, cellar operations, filtration, fruiting, packaging, cleaning and maintenance of brewery equipment at the Garage, our dedicated barrel-aging, wild and sour production facility.


  • Achieve annual production, capital and quality targets for barrel-aged beer program
  • Assist in planning monthly schedules by coordinating barrel aged beer production and packaging
  • Work with Brewmaster to develop SOP’s for all tasks related to barrel aged beer
  • Keep accurate daily production records per company and governmental requirements
  • Continually maintain all beer production areas and equipment, including assisting maintenance technicians with equipment maintenance and repairs as needed
  • Establish and follow daily and weekly cleaning tasks and schedules
  • Attend department and company-wide meetings
  • Monitor fermentations and ensure they meet target specifications
  • Work with the lab department to ensure all beers pass microbiological checks.
  • Complete other tasks as assigned by Brewmaster or VP of Operations
  • Collaborate with Brewmaster on new recipe, process and ingredient development
  • Observe exceptionally high safety standards with chemicals, equipment and hazards
  • Brew recipes for the Garage on Monday Night’s 5-bbl and 30-bbl brewhouses and work with VP of Operations to oversee cellaring processes at West Midtown location for these beers
  • Handle all cellaring tasks and management, including measurements, filtering, racking, dosing, kegging, etc.
  • Maintain exceptionally clean equipment in working order, including tanks, hoses, fittings, tools, barrels, etc.
  • Assist with packaging of kegs and 500 and 750 ml bottles at the Garage


  • 3 years minimum professional brewing experience, including at least 2 years of barrel-aged beer production
  • Curious. Motivated. Flexible. Enjoys solving problems. Smart.
  • Ability to work well both independently and in collaboration with others
  • Highly organized, motivated and self-directed
  • Exceptional communication skills
  • Excellent sensory analysis skills
  • Strong understanding of all aspects of wild, sour and barrel-aged beer production, including fruiting, mixed-culture fermentation, yeast and barrel management, QA / QC, blending and packaging
  • Brewing, winemaking, food science / microbiology or similar degree preferred
  • Working knowledge of chemistry and biology as it pertains to brewing science
  • Demonstrated ability to generate innovative and quality barrel-aged, wild and/or sour beer recipes
  • Knowledge of current trends within the modern craft beer environment including but not limited to recent innovations in production processes/new materials and trends of the craft beer drinking public
  • Familiarity with maintenance, repair and utilization of oak fermentation vessels of various sizes and purposes (foeders, barrels, etc.)
  • Strong understanding of chemicals, gases, pressures and temperatures as related to cellar operations
  • Knowledge of Microsoft Office, Ekos experience is a bonus, either way must be able to use and learn various computer programs
  • Experience with coolship functionality, spontaneous environment building and overall spontaneous beer production via open, “unpitched wort” fermentation
  • Strong creative spirit and proven ability to “think outside the box”

Optional, but not required

  • Many leather-bound books
  • Tattoo of your favorite Ninja Turtle

Any offer is contingent on passing a background check.

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