Because brewmasters are working with unpredictable, natural ingredients like barley, yeast and hops, any slight variation of each has to be compensated for at each step of the brewing process so that the finished product always tastes the same to consumers. That means the brewmaster must keep an eye, and tongue, on each batch of beer at all times during it's production making the job extremely tedious and foul tasting, especially when you consider what a half-brewed beer tastes like.
Brewmasters and brewers work in factory-like conditions that often exceed 100 degrees Fahrenheit, are potentially dangerous and, because of the malted barley and roasting of hops, a stench not unlike the odor of urine continually hangs in the air.
Also, much of being a brewmaster is spent keeping the gigantic tanks and intricate pipe systems spotlessly clean of any dirt or grease build-up so as not to contaminate the beer. And to top it all off, malting of the barley produces rootlets that drip off and create a heavy, dense paste; a byproduct that is often sold as animal feed, which must be scooped out and stored away by, you guessed it, the brewmaster.
But after all of your hard work, drenched in sweat and body crevices lined with itchy malt waste, you get the distinct pleasure of tasting the sweet, ice cold beer that you produced for the final time, as it's bottled. Except, when it's bottled, it's noticeably warm and if there is even a slight variation of the taste from normal, the entire batch must be thrown away, dooming you to start the whole process all over again. Cheers!