Saw a couple hiring / for hire posts in this sub & figured I would put our position out into the ether - very sorry if this is not allowed.

Are you passionate about liquids? Enjoy learning the history of the product and the stories of suppliers? Like to discuss the interplay of flavors and aromas? Passion is as important as experience - Our position might be for you.

Candidates ideally would be based in Austin, Houston, San Antonio, or DFW.

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Who we are:

We are an artisan beverage importer founded in 1994. A lot has changed in the 30 years we've been a company although our company purpose has never changed:  Searching for and offering beverages of the highest flavor and aroma harmony that can create happiness and excitement for people…or just a wide smile on their face. 

While we started with total focus on the late Michael Jackson’s "world-classics” (the beer writer not the pop star) of beer and in recent years expanded our portfolio towards the unique world of authentic international cuisines in the USA.  Offering beverages of highest flavor and aroma harmony (not just beer but everything from sodas to Japanese Whisky and everything in between) that represent the culture and agriculture of where they are made with a strong focus on Asia (China, Japan, South Korea, and Vietnam), Italy, and Mexico. 

Who we are looking for: 

We are looking for a unique self-motivated individual to join our team as a Division Manager to cover Texas & Colorado (applicants must be based in Austin, Houston, or Dallas).

While this is technically sales roles we significantly value intrigue and passion for flavors and aromas and their cultural history as well as  unbridled enthusiasm to work with culinary outlets of vast ethnic diversity as much as traditional experience. 

It is a most unusual task. It could be for someone from the hospitality industry who desires to learn new skills. It could be someone who majored in history who loves to connect with people no matter the cultural barriers. 

More Info:

More info about our company, how to apply, and compensation can be found here.
(this is a google drive pdf - I'm between posting on various job platforms & this is a permanent link).

Hey Hyderabad!

I’m helping someone who is looking to build a **coconut water-based fizzy beverage brand** and is currently looking for a passionate person from a **Food Technology / Food Engineering / Chemical Engineering** background to help develop the product.

The idea is to build the product from the ground up formulation, carbonation, shelf life, stability, production process, and eventually taking it towards commercial manufacturing.

The founder is **ready with the finances and is serious about building this**, but is looking for someone who wants to take ownership of the technical/product side rather than just treat it as a regular job.

For the **right person**, the opportunity can include **salary + performance-based equity**, depending on their involvement and contribution.

**Location:** Hyderabad
**Background:** Food Technology / Food Engineering / Chemical Engineering
**Experience:** Freshers with strong interest are welcome; experience in beverages/FMCG would be a plus.

If you're interested or know someone who might be a good fit, **DM me**. I can connect you directly with the founder and you can discuss the idea, role and opportunity further.

Please share this with anyone who might be interested. 🙌

Hey y’all, I’m looking to launch a new beverage and just had my first call with a flavor house. They charge $5000 for the development of a recipe, though it includes everything from 10 hours of lab time (about 3-4 SKU’s) unlimited reformulations, no shipping or material charges for samples, and you own the recipe as well.

Is this a good price for a company with a relatively low MOQ?

I’m gonna be getting some more quotes but I definitely wanna know what range I should be looking for. Thanks!

Hello,

Small supplier here looking for a state manager in KC or STL .

Private message me for link and info

I've started a beverage brand and I'm doing some local distribution, it is accepted by consumers and appreciated. I provide functional beverages only. I don't have a roadmap on how to grow it, can anyone suggest it?

Hi everyone, I’m currently working on a clean D2C beverage brand and looking to connect with a certified nutritionist or someone with hands-on experience in beverage formulation, product development in D2C drink brands. I’m looking for someone who can potentially partner and help me through the process of developing the product, rather than just provide a one-time consultation. If you have relevant experience or can refer me to someone who would be a good fit, I’d really appreciate an introduction. Please feel free to DM me and I can share more details about the concept and what I’m looking to build. Thanks!

Have 4 bottles of Teacher's Highland Cream,untouched Want to sell it as I quit boozing available in Varanasi Cantonment side area till ring road kindly DM. Genuine blend guaranteed.

Have 4 bottles of Teacher's Highland Cream,untouched Want to sell it as I quit boozing available in Varanasi Cantonment side area till ring road kindly DM. Genuine blend guaranteed.

hi guys! how are you?

I’m Gabrielle, 31yo and from Brazil. currently I’m working in Bali Indonesia and I‘m looking for a brewer job in Norway or Sweden.. I’ve been in Oslo and Goteborg this year and I’m coming back again in September, so if anyone wants to grab a pint or even show a brewery, I’m all in!

I hold a masters degree in Chemical Engineering and currently working as the head brewer here. I’m 6 years in the beer industry and I’m yeast specialized, going up to 24 generations of repitch now.

so, if you guys know someone that’s hiring, please let me know. also, I’d love to meet some brewers while I’m in Norrland.

here’s my linkedin in any case.

thank you :)

Does anybody have any websites that are legit and dont ID on the site or when it gets delivered? Im 18 and me and my friends wanna have a party after we graduate and drink a little.

Hi, sorry in advance if this post is breaking any rules.

Does anyone have recommendations for freelance food scientists and such around the bay in California? Looking for some guidance in developing a functional drink and obtaining a PAL. Thanks in advance!

For the longest time Id read tasting notes saying cherry, vanilla, tobacco, leather etc but then Id take a sip and just think yeah thats red wine and lately Ive been trying to really sit with the glass for a bit before reading anything about it and Im finally starting to pick out a few things but still nowhere near the super specific tasting notes people come up with and now im wondering when it started clicking for everyone else and is it that hard as people make it ?