Lance Zacher

Innovative and results-driven Head Brewer with almost a decade of commercial brewing experience and a proven record of leading brewery operations, building production systems, and producing consistently high-quality beer. Experienced in every stage of the brewing process-from recipe development and raw material sourcing to fermentation management, packaging, quality assurance, and production planning. Recognized for successfully building brewery operations from the ground up, optimizing production efficiency, and developing systems that improve consistency, product quality, and operational performance.

Combines strong technical brewing knowledge with hands-on leadership, mechanical aptitude, and a collaborative management style that empowers teams to perform at their highest level. Passionate about continuous improvement, innovation, and crafting exceptional beer while maintaining the highest standards of safety, sanitation, and operational excellence.

Head Brewer - Heyday Brewing - Raleigh, NC

(2023-01)

• Led brewery production operations, enhancing product quality and consistency across all brewing stages while improving efficiency by implementing standardized processes and monitoring key quality metrics.
• Managed brewing operations for over 250 unique recipes, overseeing the entire process from conception to packaging, ensuring high-quality beer production.
• Managed production planning process to achieve on-time scheduling for 95% of brewing cycles while maintaining strict quality standards.
• Established and maintained quality assurance standards, utilizing analytical methods to ensure consistency in brewing, fermentation, conditioning, and packaging, resulting in a reduction of product defects by 15%.
• Streamlined brewing processes, resulting in a 15% reduction in production time and enhanced product consistency across batches.
• Procured ingredients and managed inventory levels for 25+ recipes while maintaining relationships with 15+ vendors to ensure timely supply and quality assurance.
• Mentor and develop brewing staff while fostering a culture of accountability, teamwork, and continuous improvement.

Head Brewer - Standard Beer and Food - Raleigh, NC

(2020-01)

• Led the transformation of a vacant space into a fully operational brewery by overseeing the setup of a 7-barrel electric brewhouse and conducting initial brewing operations, resulting in the production of 150 batches of beer in the first 6 months.
• Successfully helped design, build, and commission the brewery from the ground up.
• Installed glycol infrastructure, 2 grain handling systems, and advanced temperature control equipment, improving production capacity by ensuring optimal brewing conditions.
• Wired and configured PID and Love controllers critical to brewery automation and temperature management.
• Built relationships with 10+ suppliers and implemented a purchasing system for malt, hops, yeast, chemicals, and brewing supplies, ensuring timely delivery of high-quality materials.
• Directed all wort production while maintaining exceptional brewing consistency and process control.
• Implemented comprehensive sanitation and CIP procedures that ensured product quality and microbiological stability.
• Managed fermentation processes for up to 50 barrels of beer, coordinated yeast harvesting procedures, and optimized cellar operations and production scheduling to enhance efficiency.
• Diagnosed and resolved issues in brewing equipment, reducing production interruptions by 15% and improving operational efficiency.
• Worked with ownership to redesign production workflows, increasing brewing capacity by 20% while enhancing long-term operational planning.

Assistant Experimental Brewer - Trophy Brewing Company - Raleigh, NC

(2017-03 - 2020-01)

Managed the brewery's experimental brewing program, transforming creative concepts into commercially viable beers while advancing brewing techniques and product innovation.

• Designed and executed innovative small-batch recipes that expanded the brewery's beer portfolio.
• Conducted extensive research into ingredients, brewing techniques, and fermentation methods.

Pilot Brewer - Trophy Brewing Company - Raleigh, NC

(2017-03 - 2020-01)

• Managed all operations of the 3-barrel pilot brewing system from milling through packaging.
• Developed precise water chemistry profiles tailored to individual beer styles.
• Maintained yeast health through harvesting, propagation, and careful laboratory practices.
• Conducted quality assurance throughout fermentation, maturation, and finished beer evaluation.
• Introduced locally sourced and foraged ingredients to create distinctive seasonal releases.
• Collaborated with production brewers to successfully transition pilot beers into full-scale production.
• Identified opportunities to improve brewing processes through experimentation and continuous learning.

Commis Chef - Accor Hotels - Pullman Sydney & Mercure Sydney

(2014-01 - 2015-12)

Served as a key team member in a high-volume luxury hotel, ensuring quality control and precision while efficiently managing service for over 200 guests daily.

• Prepared and executed over 300 high-quality menu items weekly, maintaining exceptional consistency and presentation standards.
• Collaborated with the head chef to develop 10+ new menu items and create daily specials, enhancing guest satisfaction and variety.
• Managed ordering, inventory rotation, and waste reduction initiatives.
• Ensured compliance with food safety regulations by conducting weekly audits and training staff on sanitation and hygiene practices.
• Thrived in fast-paced service environments requiring efficiency, communication, and attention to detail.
• Fostered a collaborative kitchen culture by implementing regular team meetings and open communication, resulting in improved guest feedback and satisfaction scores.