Carrie Alden
Human Resources Manager, Sierra Nevada Brewing Company
Carrie Alden has arguably the best human resources position in Northern California as the HR manager for Sierra Nevada Brewing Co. An 18-year veteran in human resources, she spent years doing people-related work in healthcare and education prior to arriving at SNBCo over 10 years ago. Although her degree in Public Health from UNC-Chapel Hill may seem an anomaly in the brewing world, beer has been proven beneficial to your health in numerous studies, right? A staunch believer in the importance of people to any employer, she promises to provide an informative and entertaining look at the people side of brewery management.
Seminar: Human Resource for Non-Human-Resource People Continued
Dr. Pattie Aron received a B.S. (2000) in BioChemistry from Elmira College, Elmira, N.Y. and further obtained both an M.S. (2007) and a Ph.D. (2011) in Food Science and Technology from Oregon State University, Corvallis, OR. In February 2010 she began employment as an intern at MillerCoors as a hop chemist in Applied Brewing Technology in the Technical Center in Milwaukee, WI. Following completion of her Ph.D. Pattie continued on at MillerCoors where she currently functions as a hop scientist and conducts hop and flavor related research for applied brewing applications.
Tomme Arthur is co-founder and director of brewery operations for Port Brewing and The Lost Abbey. A professional brewer for more than 15 years, he is widely regarded as one of the leaders of the American Craft brewing renaissance. Known for his bold experimentation and willingness blur the boundaries between beer, wine and spirits, Arthur’s flavor-forward brews have inspired a new generation of brewers and consumers to re-think their notions of what a beer could and should be. The 2008 World Beer Cup Champion Small Brewer, three-time Great American Beer Festival “Brewer of the Year”, and recipient of more than 50 awards, Arthur lives in San Diego County with his wife and two daughters.
Jeff is a San Diego native with just over 15 years of experience in the craft beer industry. During this time he has worked for Stone Brewing Co., White Labs Inc., Oggi’s Pizza & Brewing Co., and Pizza Port. He has been a GABF and World Beer Cup judge since 2003. The majority of Jeff’s experience is in brewpub brewing and operations. Until recently departing to start his own brewery project, Jeff was the Head of Brewpub Operations for Pizza Port for over 5 years. He hopes to have his new brewery up and running sometime within the next year.
Acacia is a graduate of Southern Oregon University with a Bachelor’s of Science in Chemistry, as well as an avid homebrewer. She completed brewing internships at Standing Stone Brewing Company in Ashland, OR and Snake River Brewing Company in Jackson, WY. Acacia has recently accepted a position at Anderson Valley Brewing Co. Her ultimate life goal is to open her own brewery somewhere in the Pacific Northwest.
Andrew is an American entrepreneur who moved to Japan in 2004. With the vision to build a bridge for highly crafted goods made in Japan and the United States, NTC worked for 2 years with Japan’s largest food service company SHIDAX and largest dry-goods distributor KOKUBU on the logistics, importing and distribution of American BBQ sauce, beer and wine. The independent importing and distributing of American craft beer, started in August of 2006. Andrew has pioneered the trade of American craft beer on draft into Japan. He has instituted “Best Beer” practices, maintaining the highest level of quality control for craft beer. All beer is consolidated using reefer containers, shipped reefer and warehoused at three 
Lynsey cut her craft beer teeth at a small brew pub in Fort Collins, CO- working there for ten years before she started at Odell Brewing Co. in early 2007. At Odell she not only serves up award winning ales and gives tours of the brew house, she also designs and orders all of the merchandise, helps plan special events, and books musicians for the Tap Room’s weekly Live Music Wednesdays. She believes Tap Rooms are often people’s first impression of craft beer and works tirelessly to make sure that it is a positive experience.
Lynsey loves beer culture and is thrilled to be part of a world class brewery such as Odell.
Todd Bellomy enjoys making things and always has. From his experience in the restaurant industry, to an apprenticeship with a Japanese sword maker, to home-brewing and collaboration, Todd seeks creative outlets that allow him to make things and expand his varied knowledge. After living in Japan for several years, Todd returned and began home-brewing Sake. Striving to make his Sake better, he read Japanese brewing texts, brewed countless batches of Sake at home, and returned to Japan to visit and study in breweries. By day Todd is responsible for consumer relations at the Boston Beer Company; using his knowledge of beer and brewing to bring answers to the amazing community of Samuel Adams drinkers. By 
John A. Bricker is an insurance agent/agency partner and micro brewery owner from Del Norte, Colorado in the San Juan Mountains. He has worked in the insurance industry his entire career until 2004 when he came out of homebrewing and started his second co-career as brewer/owner of Three Barrel Brewing Company. The small building he owns became the home his insurance agency and brewery. He is a Certified Insurance Counselor, a graduate of CU Boulder and studied brewing under Ian Stanners, Phd. (Molson Brewing) and Keith Lemke with Seibel Institute. The brewery has now grown into a family run operation.
As Human Resource Director, Jenny leads a team of amazing people who run everything Human Resources including training, payroll, benefits, recruiting, staffing, perks, compliance, events and of course – fun!
Jenny joined the New Belgium team in May 2004 bringing with her nine years of human resources management experience in the industries of construction and communications for both private and public companies.
A mentor once taught her to never let a rule get in the way of making a good decision and she strives to make this a guiding principal. She brings a non-traditional viewpoint of relying primarily on values and communication with a very limited policy framework.
She is involved in the ESOP community and enjoys the 
Human Resources Manager for Karl Strauss Brewing Company
Being a SoCal native and a San Diego local for the last 18 years, developing a passion for great craft beer was imminent. I joined the Karl Strauss team in 2003 as the HR Administrator and after 8 ½ years I’m proud to still regularly say, “I love my job.”
With a post-graduate degree in Human Resources Management, a Professional in Human Resources (PHR) certification from the Human Resources Certification Institute (HRCI) and a little over12 years experience working in various HR departments, I’m honored to be included on this panel of fellow HR beer lovers. My areas of specialty include compensation and benefits, labor law compliance, safety and 
Jay Brooks is a syndicated beer columnist, writer, judge and all-around curmudgeon. He writes a bi-weekly newspaper column, Brooks On Beer, that appears in the Contra Costa Times, Oakland Tribune, San Jose Mercury News and others. From 2001 to 2004 he ran the day-to-day operations of the Celebrator Beer News, and prior to that was the beer buyer for Beverages & More. Jay is one of the co-founders of San Francisco Beer Week.
As a fourth generation producer, I, my father, my son, and other family members farm over eight thousand acres of primarily wheat and barley in southeastern Idaho. In my spare time I “moonlight” as a Certified Public Accountant which I believe gives me a unique perspective on crop production and the impact of federal farm policy on my farm operation.
John Bryant is partner/owner of No-Li Brewhouse. John served on the AOB Board of Directors, BA Board of Directors and received the 2011 Colorado Brewers Guild Directors Award. Significant contributions in beer, people, strategy and financial horizons were made as vice president of sales and marketing at Deschutes Brewery, chief operating officer of Odell Brewing and president of Oskar Blues Brewery.
David has been in the craft beer business for over 20 years, first as the original outside sales rep for Rogue Brewery (1990) and then as co-founder of Elysian Brewing Company (1995). Some of the many hats David has worn over the years includes restaurant management, beer sales, compliance, building permits, distribution management, marketing, graphics and packaging design. All worn with a smile and sense of humor.
Charlie Bumgarner is a fourth generation wheat and barley farmer in central Montana. For twenty-five years he has raised malt barley for Anheuser-Busch Companies, Great Western Malting, Cargill, and most recently Malteurop. Charlie currently serves as Secretary of the Montana Grain Growers Association and farms near Great Falls, MT with his wife and four children.
Dick Cantwell is a twenty-year veteran of Seattle craft brewing. Since 1996 he has been head brewer at Elysian Brewing Company, which now has three pub locations and is currently engaged in opening a production brewery during the coming summer. In addition to brewing, he has written for many beer publications, and in 1997 published the Brewers publications stylebook on Barley Wine with Fal Allen. Elysian was named Large Brewpub of the Year at GABF in 1999, 2003 and 2004, and in 2004 Dick also received the Russell Schehrer Award for innovation and excellence in brewing.
Larry Chase began drinking flavorful beer while attending seminary leading him to find his higher calling to become a brewer. He has 15 years of professional brewing experience at single unit brewpubs and a brewpub chain. He is a graduate of the American Brewers Guild, has served on the BA Public Relations & Marketing committee, and currently works on the Brewpub and Finance Committees. Larry is the head brewer at Standing Stone Brewing Company.
Jerome Chicvara began his beer career in 1985 in the wholesale segment learning to sell beer with the Maletis family owned Columbia Distributing. In 1987 he helped found Full Sail Brewing. After exited Full Sail with first round shareholders via a sale to an ESOP, Chicvara facilitated the sale of Saxer Brewing to Portland Brewing, the sale of Portland Brewing to Pyramid, and worked with Rogue to beef up their “bench” in a time of organizational transition. In 2007 returned to his roots as a member of the wholesaler community with Maletis Beverage as the Craft/Import Portfolio Manager.
Rick Chow joined TTB in March 2003 as a field Auditor. He has since held positions as the Chief of Staff, Chief of Automated Business Programs and currently holds the title Program Manager, IT Solutions for Field Operations. One of his primary duties in this role is to serve as the Program Manager and System Owner for Permits Online. Prior to TTB Rick was employed by the General Electric Company and the E&J Gallo Winery.
Andy Christon co-founded Ippolito Christon & Co. in 1986, specializing in the purchase, sale and valuation of beverage companies. Andy has valued over 500 beverage companies nationwide and provided financial advisory services in over 100 transactions. The firm’s policy excludes providing its specialized services to franchisors and national mainstream breweries. Prior to forming Ippolito/Christon, Andy managed a department at Coca-Cola USA in the consolidation of Coca-Cola franchises in the U.S. Andy earned a BA in Economics from Wabash College and an MBA in Finance from the Wharton School.
George K. Crochiere graduated from Rennselaer Polytechnic Institute in Troy, NY December 1977 with a Bachelor of Science in Chemistry.
He started his professional career in early 1978 with Spalding Sports Worldwide, Chicopee, MA where he was responsible for developing rubber and plastic compounds, adhesives, and coatings for sporting goods.
In December 1982 he moved to W.R.Grace, International Tech Service/Darex Container Products Group in Lexington, MA. As a Senior Research Chemist and Technical Manager he was responsible for transferring Darex container coating, closure gasketing, and oxygen scavenger technologies to Grace’s facilities in Latin America, Asia-Pacific, South Africa, and North America. Was involved in all aspects from initial market studies to product research and development, strategic planning, training, 
Tom Dargen is the Director of Brewing Operations for CraftWorks Restaurants and Breweries where he oversees the Gordon Biersch group of 35 restaurant-breweries and brewers spread across the United States and Taiwan. He began his brewing career at the first brew pub in Colorado back in 1988 and has designed, built, managed, and consulted on scores of brewery restaurants working with both iconoclastic individual owners and big multi-unit corporations.
Arthur J. DeCelle is counsel in the law firm of McDermott Will & Emery LLP and is based in the Firm’s Washington, D.C., office. He focuses his practice on alcohol beverage regulation at all levels of government and on legal and public policy challenges facing heavily regulated industries.
Prior to joining McDermott, Art was the general counsel of the Beer Institute for 16 years. From 1981 to 1994, Art held senior staff positions in the U.S. House of Representatives and worked on several federal political campaigns.
Art is a member of the American Bar Association’s Administrative Law and Regulatory Practice Committee. He is admitted to practice in Virginia and the District of Columbia.
Dan Drown, CIH, CSP, has 26 years of U.S. and international experience in occupational safety and health and industrial hygiene. He is a dynamic speaker/trainer and effectively establishes and leads team initiatives and projects.
Mr. Drown provides environmental, safety and health consulting services to a diverse global client group including clients in the chemical, pharmaceutical, biotech, power generation, oil and petrochemical sectors. He also works with smaller businesses including San Diego area craft brewers. Practice includes Management Systems, Auditing, Incident Investigation, Industrial Hygiene, Construction Project Review, Contractor Safety Programs, Emergency Response Planning, Basic and Specialized Compliance Programs and Training.
Joleen Durham, with her husband, Brian, founded Piney River Brewing at their farm in Bucyrus. Beginning as a nanobrewery in 2010, Piney River Brewing celebrates the heritage of the Ozark Mountains and today provides handcrafted brews to enjoy in nature in “Piney Pint” cans. Joleen brings a background in writing, communications and marketing to the brewery where she also hosts a weekend tap room in the loft of the barn where Piney River brews and packages their beer.
Gunther Emathinger is Executive Chef for Karl Strauss Brewing Company, overseeing six Brewery Restaurant locations across Southern California. Raised on a dairy farm in Austria, Gunther was born to be around food. After completing a five-year apprenticeship at a prestigious hotel in Salzburg Austria, Gunther held a range of jobs in the culinary world, including opening his own critically acclaimed restaurant in San Diego. Wanting to spend more time with his family, Gunther sold his restaurant and joined the Karl Strauss team. His passion for food has lead to an innovative and dynamic menu, elevating the everyday enjoyment of beer and food. For the past twelve years, Gunther has pioneered the beer and culinary movement, 
Chris Erickson began commercial brewing under Mellie Pullman at the Wasatch Brewery in 1986. After nine years in the Utah beer scene he made his way north to Snake River Brewing in Jackson Hole, Wyoming. Snake River beers have won many medals over the years; in 2000 and 2001 Snake was named Small Brewery of the year at the GABF. After a quarter century of brewing, Chris’ best memories are focused on the people with whom he has worked with, a great many of them have had their own spectacular careers.
Gary Ettelman is a founding partner of Ettelman & Hochheiser, P.C. Mr. Ettelman has extensive experience in the beer industry where he has represented numerous beer wholesalers throughout the country in a variety of matters including wrongful termination, franchise law violations, unfair business competition, intellectual property and the buying and selling of brands. Mr. Ettelman has represented the New York State Beer Wholesalers Association, has lectured frequently in the industry and has published numerous articles regarding issues that impact the beer industry.
With over 15 years of professional environmental health and safety experience in industries including biotechnology/pharmaceutical, industrial technology, food ingredients manufacturing and now craft brewing; Jeff has developed, maintained and improved numerous health and safety programs throughout his career. Jeff’s diverse work background has provided me with a wealth of practical environmental, health and safety experiences and achievements. The past year Jeff has worked for Stone Brewing Co. as their Environmental Health and Safety Manager with a focus on ensuring regulatory compliance and improving safety performance within the business.
Kevin Finn, President and Founder of Iron Hill Brewery & Restaurant, is responsible for all aspects of managing the business of Iron Hill, including marketing, accounting, and finance. He is a graduate of the University of Delaware’s MBA program and was named to the Lerner “Fabulous 50” as one of the top 50 graduates during the first 50 years of the program. He has also been a member of Vistage since 2005, an organization that provides CEO leadership training, coaching and an advisory board. He is also on the board of directors for the Pennsylvania Restaurant Association.
Janet Fletcher is the author or co-author of more than 20 books on food and wine, including Cheese & Wine, The Cheese Course and Fresh from the Farmers’ Market. She writes a weekly cheese column for the San Francisco Chronicle and is a former staff food writer whose journalism earned three James Beard Awards and the IACP Bert Greene Award. Her writing on wine and food has appeared in numerous national magazines, including Saveur, Bon Appétit, Fine Cooking and Food & Wine. Janet trained at the Culinary Institute of America and at Berkeley’s celebrated Chez Panisse restaurant. She teaches cooking and cheese-appreciation classes around the country. Her next book, on beer and cheese, will be 
Tom is a nationally recognized leader in Category Management and National Accounts within the beverage industry. He worked 18 years in the beer industry, starting out as a Sales Manager for a distributor, then in National Accounts as both a director and a Vice President with Miller Brewing Company and Stroh’s.
Tom contributes regularly to many industry publications, plus has been selected as the Category Management presenter at every NBWA convention since 1999, plus he’s presented at the FMI Convention, the National Association of Convenience Stores Convention, multiple CSP roundtables, the Craft Brewers Conference, and the Brewers Association of America Conference.
Jesse Friedman is the co-founder of Almanac Beer Co, a San Francisco brewery dedicated to brewing seasonal beers in collaboration with local farms. Before launching Almanac he wrote the beer and food blog Beer & Nosh which hosted beer pairing dinners and events in collaboration with local chefs and breweries. Jesse is passionate about local beer and local food and bringing those communities together.
Nick Funnell has been brewing professionally since 1986, both in the UK and US. He has been Head Brewer for the Great American Restaurants’ Sweetwater Tavern brewpubs since their first location opened in 1996. He is an instructor for the American Brewers Guild and has been a featured lecturer several times for the Smithsonian Institution. He is involved in all aspects of beer production from materials selection to sales and profitability.
In 1984 Ron was a wine maker outside of Portland, Oregon. In 1986 Ron transitioned over to brewing when he began working for BridgePort Brewing in Portland. Ron was at BridgePort for 8 years brewing and learning brewing engineering. He spent 4 years at Portland Brewing as the Engineering Manager during their major expansion. In 1997 Ron hired on with Art Larrance and has since been working at Cascade Brewing. During his time at Cascade Brewing Ron has drawn upon a lifetime of experience to develop their sour beer program.
Education:
Industrial engineer agriculture at the High School CTL in Gent (1977-1981)
Brewery Technology at the University KUL of Leuven (1995 – 1996)
World wine master (2005 – 2006)
Family:
Married in 1984 with my wife Marijke Staelens, she is a nurse
Two Children:
Maarten
Marlies
Career:
Production engineer at a factory of frozen vegetables (1981 – 1982)
Brewery Rodenbach (1982 – ….)
Purchasing engineer (1982 – 1993)
Production engineer ( 1993 – 2003) and brew master since 1996
Site Manager (2003 – ….)
Hobbies:
Sport (running and mountain bike cycling )
Nature
Cooking
Beer and wine tasting
Meg Gill, a true beer aficionado, is best known for her expertise in bringing hand crafted beer to surrounding markets in a way that is not only best for the beer, but also for the consumer. After graduating from Yale in 2007, she began her career in the male-saturated-beer industry working as a regional sales manager for Oskar Blues Brewery – one of the nation’s fastest growing breweries based in Lyons, Colorado. She quickly earned her stripes, not just through her engagement with top tier distributors and retailers, but by elevating beer culture in San Francisco, including the organization of San Francisco Beer Week and the 2011 Craft Brewers Conference. She is now the youngest 
Since 1995, Matty “Smooth” Gilliland has squandered his waking hours making delicious Colorado craft beer. He joined the production group at New Belgium Brewing in 1997, plying his skills in the fermentation cellar and brewhouse. He’s spent the last five years heading up the process analysis group, steadily working to increase production efficiencies, optimize processes, reduce waste, eliminate capacity constraints and generally smooth things out. He lives with his wife in Fort Collins, where they juggle two careers, two kids, two dogs, and too much to do.
John Gozigian, co-founder of Marble Brewery in Albuquerque, New Mexico has been in the craft brewing industry for over fifteen years. Prior to founding Marble – a production brewery with distribution in four states – John and Marble’s co-founders had developed and operated two highly successful brewery restaurants in Santa Fe and Albuquerque, New Mexico. John is a native of Rochester, NY and a graduate of the University of Colorado, Boulder.
Ken Grossman founded Sierra Nevada Brewing Co. in 1980, making it one of the first and most successful craft breweries in existence. Sierra Nevada quickly developed a reputation for consistently producing first-rate ales and lagers—and seeking innovative methods to improve quality. This uncompromising approach continues to yield outstanding beers as well as environmental, social, and economic results. Sierra Nevada Brewing Co. offers an exciting story of a sustainable and economically successful business. Its pragmatic, creative approach to problem solving focuses on finding environmentally and socially responsible answers to challenges, while earning a position among the leaders in the brewing industry in both quality and profitability.
Burghard Hagan Meyer has taught international brewing courses at the Research and Teaching Institute for Brewing in Berlin (VLB), since 2006. Prior to his current teaching role, Burghard spent time at the Technical Instuitute – Berlin as a student and scientific assistant. In addition to teaching, Burghard Hagan Meyer resides as the Head master of the Berlin Brewers Guild.
John Harris, Brewmaster at Full Sail, has 26 years of experience in the brewing industry, including two years with McMenamin’s breweries, four years with Deschutes, and 20 years with Full Sail. He manages the Riverplace Brewery in Portland, which produces the Brewmaster Reserve line of beers, and travels throughout the country teaching Full Sail distributors and retailers about Full Sail beers. John has been a member of the CBC Technical Committee since 1999. John received the Brewers Association Russell Schehrer Award for Innovation in 2001.
Jörgen Hasselqvist is a well-known beer industry figure that some of you might might have shared a pint with! Owner of the Oliver Twist Bar & Restaurant in Stockholm and the Great Brands Import Co which specializes in US craft beer. Jörgen has been a craft beer advocate for over 18 years and when he isn’t sleeping he’s getting as many people as possible passionate about it!
Van Havig started his brewing career in 1995 at Minnesota Brewing Company in St. Paul, Minnesota, before working for the Rock Bottom Breweries for the next 16 years. He was brewmaster at the Bethesda, Maryland and Portland, Oregon Rock Bottoms, as well as the regional brewer in both locations and the company QA/QC manager. He’s a current board member and past president of the Oregon Brewers Guild. In 2011 he won the Inge Russel Best Paper Award from the Master Brewers Association of the Americas. He and business partner Ben Love recently started Gigantic Brewing Company in Portland, Oregon.
Steve Edwardson serves as Executive Administrator of the North Dakota Barley Council, a position which he has held since April 2004. Projects at the Barley Council focus on variety development, improved crop insurance, and market expansion.
Steve has provided technical support in crop insurance development for Watts and Associates in Billings, Montana since 2004. Steve has assisted the Watts team in developing crop insurance products for field peas, dry beans, specialty soybeans, and other commodity and specialty crops. He also provided support in changing federal crop insurance laws to help growers have a voice in the insurance development process.
Steve served for 12 years as vice president of research and development for Minn-Dak Growers Ltd., a specialty 
STEPHEN HINDY is co-Founder, Chairman and President of The Brooklyn Brewery, one of America’s top 25 breweries. A former journalist, he became interested in home-brewing while serving as a Beirut-based Middle East Correspondent for The Associated Press. Back in the states as Newsday’s assistant foreign editor in 1988, he began brewing his own beer and persuaded his neighbor, banker Tom Potter, they should quit their jobs and start a brewery. Hindy is a member of the Board of Directors of the Beer Institute and the Brewers Association. He is a director of Brooklyn’s Prospect Park Alliance, chairman of the Open Space Alliance for North Brooklyn, former chair of Brooklyn’s Tourism Consortium and a former member 
Mike Jervis is currently the Safety Coordinator at Deschutes Brewery in Bend Oregon. Thirteen years ago Mike started his journey with Deschutes Brewery working throughout varies departments. In 2006 Mike began working closely with safety department promoting Safety in the day to day business. Mike became the Chairperson of Deschutes Brewery’s Safety Committee in 2009 and the Co Chairperson for the Central Oregon Safety and Health Association in 2011.
Photo by Kate Parks
You can hear Ginger coming with her loud enthusiastic laugh. She founded Women Enjoying Beer® (WEB) over 3 years ago when she saw there was a huge opportunity to address the worlds biggest consumer market – and how they weren’t fully involved in the beer community. WEB is the only women + beer education business anywhere driven by female consumer research. We start with her first and help by educating consumers and professionals best market successfully to women. What do you want to know about women and beer? Ginger can help you improve your business and will gladly talk with you about it over a beer. Her high energy, enthusiasm for the beer 
Pete Johnson serves as Programs Manager for the Brewers Association with primary responsibilities in the areas of government affairs and membership programs. He joined the BA at its inception in 2005, having previously worked as Programs Director for the Brewers Association of America. Before coming to the small brewing industry in 2001, Pete worked for 14 years with both state and federal elected officials in Pennsylvania and Washington, DC.
Kim Jordan is co-founder of New Belgium Brewing Company which began in 1991. In New Belgium’s early days, Kim performed many of the usual duties of an entrepreneur in a start-up brewery: packaging, cleaning, sales and delivery, marketing, and human resource development to name a few. Over 20 years later, Kim is CEO and President of New Belgium and is still actively involved particularly in Sales, Branding and Organizational Development. Much of her time is spent on mid-range and long-term company strategy development. She is currently a Director on the Brewers Association Board and Ex Officio Board Member for the Beer Institute.
As the Research Director at the National Center for Employee Ownership, Camille manages the NCEO’s employee surveys, researches and writes articles for NCEO publications, and conducts independent research on employee ownership.
Before joining the NCEO, Camille worked for Workplace Innovation Consultants, a firm that uses organizational assessments to increase employee engagement and satisfaction at major companies. She earned a J.D. from the University of Cincinnati College of Law, where she was awarded a human rights fellowship and graduated cum laude. Camille received her undergraduate degrees in mathematics and international relations from the University of Southern California.
Developing an interest in creating craft beer at an early age, the Bruery’s Tyler King decided that brewing was a passion worth pursuing. Determined to learn about commercial brewing, Tyler had to convince a brewery to hire him at the age of seventeen. Starting as a cellarman, Tyler was employed by BJ’s Restaurant & Brewery for four years while completing his Bachelor’s degree. As Director of Brewing Operations/Head Brewer at The Bruery, Tyler has had the rare opportunity to build an award winning brewery from the ground up.
Atsumi is based in Los Angeles, managing Japan Trade Lane at DGX ( Dependable Global Express) , a full logistic service provider and part of the Dependable Group of Transportation Companies.
The “Dependable Group” is comprised of six main business groups (DGX, DHX – Dependable Hawaiian Express, DAX , DHE , DDC and DLS) serving all areas of the logistics industry .
DGX serves all global ocean destinations through any port, from any point in the United States.
With over 20 years of experience in the shipping industry , she focuses on developing US Export Trade at DGX.
Her expertise include container shipping 
Greg Koch is Co-Founder and CEO of Stone Brewing Co. in Escondido, California. Since Greg started the company with his partner Steve Wagner in 1996, Stone has become one of the fastest growing and highest rated breweries in the world. Brewing over 148,000 barrels in 2011, Stone is the 14th largest craft brewery in the United States, a position it achieved without ever advertising, discounting, giving away freebies or compromising.
Greg passionately believes that environmental and social sustainability goes hand-in-hand with brewing mind-blowing beer, and he frequently is called on to speak on topics ranging from craft beer to business to food to marketing, bringing a bold, entertaining, and often humorous approach along with his philosophy.
Raised in St. Louis, Dan Kopman has a degree in Economics from Kenyon College and an MSc in Policy Studies from Edinburgh University. He worked for Scottish Brewers in Edinburgh, Young’s Brewery in London and the National Health Service in Scotland. He is co-founder and CEO of Schlafly Beer. Founded In 1991, Tom Schlafly and Dan Kopman opened The Schlafly Tap Room and Schlafly Beer in an abandoned building in downtown St. Louis. For twenty years they have been providing their beloved City with a wide variety of classic beer styles. The once-vacant, deteriorating building is now a celebrated Brewery and Restaurant housing a strong, local craft beer and local food community. In 2003, Schlafly 
Micah Krichinsky is currently a student in the Master Brewer’s Program at the University of California, Davis. He previously brewed at DC Brau, Capitol City Brewing Company, and District Chophouse, all in the Washington, DC area.
Before starting the program, he was a brewer at Capitol City Brewing Company in Washington, DC, a small brewpub which produces over 3,000 barrels per year. Shortly after he joined the Cap City team in 2009, they started experiencing,quality control problems with their yeast provider. Micah has an extensive science background, including a bachlor’s degree in microbiology and a master’s degree in biochemistry, so he proposed an in-house yeast management and propogation program. Upon receiving approval to pilot the yeast 
Jeff Krum has been associated with Boulevard Brewing Company since its inception in 1989. As partner and CFO, he oversees all financial and general business matters for the Kansas City company, the largest American-owned brewer in the state of Missouri. In 2009, he and two Boulevard colleagues founded Ripple Glass, creating a glass recycling solution for the entire region.
Jeff received a B.A. in economics from Haverford College. He has for 30 years been engaged in the restoration and adaptive reuse of historic buildings, and presently serves as Vice Chairman of the City Plan Commission of Kansas City, MO.
Adam has spent the last 20 years learning from just about every angle of the beverage industry. Starting as a grocery store liquor clerk and growing to his current position as Vice President of Sales for Dogfish Head Craft Brewery. Today’s duties involve managing the day to day operations and long term vision for the sales department. Prior to working for Dogfish Head, Adam spent 6 years as National Sales and Marketing Manager for Rogue Ales. Past experiences include owning a wine distribution company, beverage brokerage, managing the west coast as a brewery brand manager and a proud graduate of Cal Poly San Luis Obispo. Adam is currently a member of the Independent Council on 3-Tier 
With over 25 years of experience in wines and food, Michael educates and conducts wine, beer, food and cheese pairing classes at food and beverage shows, cooking schools, vineyards, breweries and distributors. Michael also writes for several national publications focusing on wine and food pairings. Michael participated as a World Cheese Judge for the 2010 & 2011 World Cheese Awards in Birmingham, England and at the International Cheese Awards in Nantwich, England. In July 2011, Michael was inducted into the prestigious Guilde of Fromagers, one of the highest recognitions of cheese knowledge and dedication to teaching cheese.
Chris Lennert is the VP of Operations for Left Hand Brewing Company. A traveling road warrior for the past 18 years has taken him from coast to coast in the US, and from the beer halls in Bamberg to the bars in Seoul. And from Seattle Beer Week to NY Beer Week, with a ton of other beer weeks thrown in for good measure. Between traveling, he has worked tirelessly with non-profits over the past 12 years, including being a board member on the Colorado Brewers Guild and Captain of Team Left Hand, a bicycle team that raised over $115,000 for Multiple Sclerosis in 2011.
Janet has over 35 years restaurant experience. The last 15 of those years have been at Boundary Bay Brewery in Bellingham, WA. Boundary Bay brews over 6000 barrels annually and has been the largest Brewpub in the U.S. three of the past four years.
She came to the Brewery in 1997 as Chef and is now the General Manager. She oversees 5 departments and over 100 employees.
Janet still enjoys planning menus and is a trusted advisor to her kitchen staff. She values the employee relationships built over the years and prides herself on the low turn over at Boundary.
Through Boundary Bay’s community involvement she strives toward a strong local economy and has been involved with a 
Anda Lincoln is one of the founders of the Funkwerks Brewery in Fort Collins. She is a writer, an experienced corporate attorney, and a business law instructor. Her practice emphasizes representation of entities of all sizes in connection with controlled beverage law; brewery formation; corporate governance and advising boards of directors; financing transactions; distribution, licensing, and franchise arrangements; employment matters; trademark, trade secret, and other intellectual property issues; mergers, acquisitions, and leveraged buyouts; real estate issues; and general contract drafting and negotiation.
David began his career in the craft brewing industry in 1985 at his Oregon laboratory growing yeast for many of the new breweries opening at that time. He went on to form Wyeast Laboratories that became the source of yeast for craft brewers around the world. Soon after that David became a founding partner and brewer at Full Sail Brewing Company. Years later, after leaving both of those successful ventures behind, David opened Logsdon Farmhouse Ales on his farm in Hood River County. There he and his partners produce traditional organic farmhouse ales with local and farm sourced products.
In addition to being a proud father of two great kids and a fun-loving, ski-patrolling organic gardener, John Mallet has managed all beer production for Bell’s Brewery in Kalamazoo MI since 2001. John has proudly served in numerous capacities over his 23 year brewing career; first as head brewer of Boston’s Commonwealth Brewery, next as Brewmaster at the Old Dominion Brewing Co in Ashburn, VA and then as founder and president of SAAZ, a brewing equipment and service provider.
John serves on many Boards and Technical Committees including Master Brewers Association of the Americas, the Brewers Association and the American Malting Barley Association. He has authored 40+ brewing technical papers and presentations and have served as 
Audra Marotta is the contracted Chief Financial Officer at Mother Earth Brewing in Kinston, NC and Managing Partner at Violent Orchid, a management consultancy firm focused on providing guidance to the craft brewing and creative communities. She also serves as Treasurer for the North Carolina Brewers Guild’s Board of Directors and Weaver Street Market Co-operative’s Board of Directors. Audra possesses over a decade of experience in senior leadership roles in craft brewing, manufacturing, services, non-profits, and startups. Her passions include homebrewing, mobile marketing, crafting stories from numbers, and trail running. She is also an adrenaline junkie who is training for her first Tough Mudder in 2012.
Anthony Mathews is the Director of the Beyster Institute at the Rady School of Management, UC San Diego promoting employee ownership and high powered company culture. Tony came to the Beyster Institute after retiring from a 30-year career designing and installing several hundred ESOPs, He has served as a founding member and director of both the ESOP Association and the National Center for Employee Ownership, and published over 100 articles on the subject of employee ownership.
Speaker – Author- Consultant – Executive Coach – HR Expert – Trainer
Roberta Matuson, MBA, author of the highly acclaimed, Suddenly in Charge: Managing Up, Managing Down, Succeeding All Around (Nicholas Brealey, 2011), a Washington Post Top Five Business Book for Leaders is a highly sought after expert who is known for her ability to dramatically improve workforce productivity and profitability. Her clients include Boston Beer, Best Buy, Inc., Gen Re, Winston Flowers and The Treasury Executive Institute.
Roberta is President of Human Resource Solutions (www.yourhrexperts.com), a firm that helps organizations create exceptional workplaces that deliver extraordinary results. She is currently an HR Expert for Monster and BostonWorks, a division of the Boston Globe. She is an 
Oregon-born Logan Mayfield grew up in Ashland, Oregon and got the brewing itch at a young age bottling root beer with his father. After taking the concise course at Siebel, he enrolled in a working internship at Standing Stone Brewing Co. The six month internship gave him the needed work experience to be hired at Rock Bottom Denver where he has since expanded his brewing skills.
Matt started with New Belgium Brewing Company in 2002. His background with New Belgium includes being a packaging supervisor and the draught quality manager for New Belgium’s local distribution. Since 2006, Matt has been New Belgium’s National Director of Field Quality. He is the curator of New Belgium’s art, ensuring the flavor of the products leaving the brewery reach consumers with the same great quality. Matt currently sits on the Brewers Association Draught Beer Quality Committee where he is a contributing writer to the Draught Beer Quality Manual.
Fred Mendes has been with the Boston Beer Company for 21 years; starting in accounting/credit & collections for Boston Beer Distributing Company and then onto sales; currently —truly has, besides Jim Koch, the best job in the world, International Sales Director—managing 20 countries. Coolest places that he has enjoyed Samuel Adams Boston Lager: the Great Wall of China and a very special place where the world’s major religions intersect, in Old Jerusalem, Israel. The son of Portuguese immigrants growing up in New England, Fred thinks he was destined to eventually end up in the beer business as his grandfather was allegedly deported after being arrested for consuming and selling “bath-tub” brew in Rhode Island during 
Will Meyers homebrewed his first beer over twenty-one years ago and has subsequently enjoyed a nineteen-year-long career at Cambridge Brewing Company. In addition to his authentic interpretations of traditional beer styles, he crafts unique, adventuresome beers – some referencing ancient brews of the world and others breaking new ground in the art of brewing. His focus on experimentation and the development beginning in 1998 of CBC’s infamous Barrel Cellar has placed him at the forefront of America’s innovative artisanal brewers.
Steve Mills has been affiliated with Boulevard Brewing Company since 1996. In 2008, he was named Vice President and Chief Operating Officer, responsible for all aspects of the company’s production and day-to-day operations. Prior to assuming his current role, he held a variety of positions at the Kansas City-based brewer, most recently serving as Director of Sales.
In addition to his duties as COO, Steve is a member of Boulevard’s steering team, charged with crafting the company’s vision and direction. A Marine Corps veteran, Steve resides in Kansas City with his wife and three children.
Head Brewer – CTO Duvel Moortgat Group
Professor Catholic University of Leuven, Course: Technical Aspects in Malting and Brewing
Bachelor and Master in Chemical Engineering
Catholic University Leuven 1992
PhD Applied Sciences; thesis on influence of process parameters on chemical and enzymatical hydrolysis of esters during storage of top-fermented beers
Catholic University Leuven, 1996
Responsible for all production & quality activities of the Duvel Moortgat Group:
Brewery Duvel, Puurs, Belgium
Brasserie d’Achouffe, Achouffe, Belgium
Brewery De Koninck, Antwerp, Belgium
Brewery Liefmans, Oudenaarde, Belgium
Brewery Ommegang, Cooperstown, New York
Brewery Bernard, Humpolec, Czech Republic
Over the past 30 years, Alan Newman has formed three companies in entirely different industries. Each became a leader in its category.
The first, Gardener’s Supply Company, caught a boom in mail order services. The second, Seventh Generation, rode the wave of interest in environmentally friendly products. The third, Magic Hat Brewing, which he started in 1993, tapped into the soaring demand for high quality, locally-brewed craft beers. In the 17 years that Alan led Magic Hat it grew from idea to the 9th largest craft brewery in America. . In fact, Alan made a national impact with all three of his businesses without ever having to leave his adopted hometown of Burlington, Vermont.
After exiting Magic 
Thomas, or Tom, began his professional brewing career at Sierra Nevada Brewing Company in January 2004. After obtaining a bachelor of science in food chemistry from Rutgers University, Tom felt fortunate to find himself 2,850 miles from home, in the unique Northern California town of Chico. Working at Sierra Nevada offered Tom the luxury of riding his bike to work and to spend most waking hours amassing a breadth of brewing and flavor knowledge.
While a student at Rutgers, Tom fell into the world of flavor analysis interning at an international flavor company. There Tom gained valuable experience in gas chromatographic/mass spectrometry/olfactometry (GC/MS/O) analysis. In his first years with Sierra Nevada, Tom could be found at 
Scott Noll, after serving a 4 year contract in the Army along with a 14 month tour in Iraq, became a team member of the New Glarus Brewing Co. in 2005. Scott Noll has been the team leader of the packaging department from 2006 to present. Scott is responsible for daily operations and efficiency of 3 bottle fillers and 2 keg fillers. Scott also manages the maintenance and cleanliness at both New Glarus Brewing packaging facilities.
Stella Gimenez Norfleet, Strategic Planning and Creative Director has over 20 years of experience in developing Brand Strategy under the Brand Anthropology model she has created based on: Consumer Behavior Insight and Memetic Branding Analysis. Her creative approach is motivated by exploring within cultural behaviors; therefore I do extensive research into the core of brand culture to capture the emotional and intellectual brand connection which will inspire a well crafted story line that will drive strategic planning.
Corkie Odell joined her brother, Doug, and his wife, Wynne, to start Odell Brewing Company in 1989. She started out cleaning tanks and as the company grew, she evolved into the Human Resource Director/Culture Maven. Corkie holds a BS in Sociology and has completed graduate level coursework in Urban Planning. In addition to liking beer a lot, she has a passion for supporting and coaching her co-workers to help them be successful and happy in their work. She has the unique perspective of understanding what it is like to start and grow a brewery.
Garrett Oliver is the brewmaster of The Brooklyn Brewery, the Editor-in-Chief of “The Oxford Companion to Beer” (Oxford University Press, 2011) and the author of the award-winning book “The Brewmaster’s Table”. After starting at the pioneering Manhattan Brewing Company in 1989, Garrett joined The Brooklyn Brewery as brewmaster in 1994. The Brooklyn Brewery produced 140,000 barrels in 2011, brewed at three locations in New York and Europe, and sold in 16 countries. The Brooklyn Brewery brews a wide range of styles, and produces a series of 100% bottle re-fermented beers.
Darren Packman is a former journalist turned PR guru who left a comfortable job in London to move to the far north of Sweden for love (and skiing). Has over 17 years experience in the international beer scene, including 7 years as Export Manger for a large UK brewery. Started BeerSweden two years ago, now Sweden’s most popular beer site. Practically lives online and is the country’s top online beer personality.
Neva Parker has been with White Labs, Inc. since 2002. She earned her Bachelors Degree in Microbiology from Gonzaga University in Spokane, WA and first became interested in the brewing industry while studying abroad in London. Neva currently manages laboratory operations for headquarters in San Diego and the R&D facility in Davis, California. She is also responsible for developing the White Labs training and
consulting program. She has presented at several workshops and conferences and
published articles for brewing magazines. She is an active member of the American
Society of Brewing Chemists and Master Brewers Association of the Americas.
Steve Parkes is the owner and lead instructor at the American Brewers Guild Brewing School in Vermont. He graduated from Heriot-Watt University, with a degree in Brewing Science in 1982 and has spent the last 30 years working in small and medium sized breweries on both sides of the Atlantic. He has built breweries from scratch using both used and new equipment, and has years of experience in practical problem solving. He has been a `regular speaker at the annual Craft Brewers Conference, is a veteran GABF and World Beer Cup judge, held office at the regional level with MBAA, and at a national level with the AOB board of advisors. In 2009 he was 
During his 12 years at Boulevard Brewing Company, Steven Pauwels has overseen all aspects of brewing and quality control. He is responsible for more than a dozen additions to Boulevard’s brand lineup, including the critically acclaimed Smokestack Series line of artisanal beers.
Pauwels grew up in the brewing industry. His first stint was summer work at his hometown brewery, Eeklo’s Brouwerij Krüger, where his father was employed. After receiving degrees in Biochemical Engineering from KaHo Sint-Lieven and in Business Administration from Mercator, both in Ghent, Belgium, he held positions at Domus brewpub in Louvain and at RIVA brewery in Dentergem.
Bob Pease is the Chief Operating Officer for the Brewers Association. He has worked at the Brewers Association for over 18 years.
Pease was hired at the Association of Brewers in 1993 as the Operations Director and was promoted to Vice President in 1999. He was promoted again in March of 2010 to Chief Operating Officer. During his tenure as Vice President/Chief Operating Officer the Association of Brewers reestablished itself as the leading advocacy group for the craft brewing industry.
In 2005 Pease began directly managing the association’s Export Development Program. In that time export of American Craft Beer has increased over 144%. Mr. Pease regularly leads educational tastings and seminars in the international market place 
Tom Peters is co-owner of four beer-centric restaurants in Philadelphia: Monk’s Café, Nodding Head Brewery & Restaurant, Grace Tavern, and The Belgian Café. Tom is also co-owner of The Anderson hotel/restaurant in Fortrose, Scotland and involved with The BeerBistro in Toronto, Canada. He has been employed as a baker, a pastry chef, a line cook, a sous chef, a bartender, a waiter and a general manager before opening his first solo project. Tom introduced Belgian ales to Philadelphia in 1985 and has passionately pursued great beer ever since. Famed beer writer Michael Jackson called Monk’s Café “Simply the best Belgian Café in the United States” and Monk’s was named as “Top Five Places in the 
Paul E. Pisano is Senior Vice President of Industry Affairs and General Counsel at the National Beer Wholesalers Association. He leads the association’s efforts in industry, legal and state governmental affairs and serves as primary liaison to state distributor associations and outside groups. Prior to joining NBWA, he served at the Department of Commerce most recently as Director of Congressional Affairs at the U.S. Census Bureau. He also spent six years working on Capitol Hill. Mr. Pisano holds a B.A. degree from Hampden-Sydney College and earned his J.D. from Catholic University’s Columbus School of Law. Paul is currently learning some hard lessons on quality control in his homebrewing experiences.
Alastair was educated in England where he earned undergraduate and graduate degrees in microbiology. He joined Anheuser-Busch in 1984 following five years of postdoctoral research in this country. At Anheuser Busch Alastair held a number of technical management positions, including Director of Brewing Research, where his responsibilities included all aspects of the brewing process. He is currently the principal consultant at Pringle-Scott LLC; a science-based consulting company that works with craft breweries on process control and quality. In addition, Alastair teaches microbiology at Maryville University in St. Louis and is a member of the IBD Board of Examiners.
Jeremy Ragonese has served as Director of Marketing for Boulevard Brewing Company since 2006, applying his 18 years of professional marketing and design experience to one of Kansas City’s most celebrated brands. Previously, he served in a variety of managerial, strategic, and creative roles in the advertising industry, and was in 1999 a founding partner of CHRW Advertising. Jeremy received a B.S. from Pittsburg State and a M.A. in Advertising Design from Syracuse University. He serves on the board of directors of the AAF-KC Foundation, the Children’s Mercy Hospital Cancer Center Auxiliary, and the BA’s Marketing and PR Advisory Committee.
David Ransom is a Partner in the law firm of McDermott Will & Emery LLP and is based in the Firm’s Washington, D.C. office. He focuses his practice on regulatory and government affairs, representing clients before Congress and federal regulatory agencies on a wide range of matters, including tax, energy, health care and environmental issues. He also has extensive experience representing clients in Congressional investigations.
Mr. Ransom previously served as Senior Communications and Policy Advisor to former U.S. House Majority Leader Steny Hoyer (the current House Democratic Whip), where he advised the Leader on communications, policy, political, and legislative strategy. In that capacity, Mr. Ransom’s primary responsibilities included ensuring coordination between the Leader’s policy and communications operations, 
Chef Corey Rapp has a passion for food…and beer. He joined Karl Strauss Brewing Company in 2002 and is the company’s R&D Coordinator as well as Head Chef at the Sorrento Mesa Brewery Restaurant. A graduate of Grossmont College’s Culinary Arts Program, Corey has an innovative approach to beer and food pairings. As a team, Corey and Karl Strauss Executive Chef, Gunther Emathinger, use their knowledge, skill, and love of great food to create unique dishes for beer enthusiasts and foodies alike. He has taught classes at Great News Cooking School on the art of cooking with beer, and the many ways beer and food harmonize on the palate. As a chef and home gardener, 
Kevin oversees brewery operations in the 33 Rock Bottom and Chophouse breweries for CraftWorks Restaurants and Breweries Inc. His brewing career began 19 years ago at the Walnut Brewery in Boulder CO. He is happy to have spent the interim years helping to build up Rock Bottom into a national brand. He has been Director of Brewing for the past 11 years. Of the many great (and interesting) experiences associated with his time at the Rock so far, some of the most gratifying have been seeing former Rock Bottom brewers go on to continued success in and around the Craft Brewing industry.
Clay Robinson began his brewing career in 1999. After a nearly a decade of brewing for large corporate brew pubs in Indianapolis, Clay and his friend/fellow brewer Dave Colt decided to strike out on their own and create Sun King Brewing Company. The two brewers, along with business partners Omar Robinson, Andy Fagg and Steve Koers, began production in July of 2009 and have grown to become the third largest brewery in the state, producing just shy of 10,000 barrels in 2011. Sun King is a production brewery that crafts three year round beers and a continual flow of seasonal and specialty beers. They self distribute exclusively in central Indiana and operate an on-site Tasting 
Born in Leuven 1948 10 17
Married wit Claire; 2 daughters Céline and Sylvie
Brewer engineer from AIIF IMC Brussels
MBA from UCL Louvain la Neuve
1972-1980 Palm brewery Steenhuffel Belgium
1980-1985 Lamot brewery Mechelen Belgium
1985- Orval brewery Orval Belgium
Don Russell writes the award-winning Joe Sixpack Beer Reporter column for the Philadelphia Daily News. A newspaperman for 35 years, he is also the author of three books, a contributor to numerous other books and magazines, a frequent TV and radio guest and event host. Russell is also a founder and the executive director of Philly Beer Week, a non-profit organization promoting the beer scene in Philadelphia. Founded in 2008, it is the largest beer celebration of its kind, with 1,000 separate festivals, dinners, tastings, tours and educational presentations at more than 150 citywide venues over 10 days in June.
Jeff is driven to maintain the integrity of all beer as Brewery Sales Director at New Glarus Brewing Company. Jeff is the resident draft specialist and has been the driving force leading the New Glarus Brewing Company’s retail draft team.
Jeff has been trained by, Siebel Institute of Technology, Micro-Matic and Perlick in draught beer quality and draught beer dispense. Jeff heads up the training of New Glarus Brewing Company’s distributor draught specialists throughout the state. Member: WI Brewer’s Guild Technical Committee, Brewers Association Draught Quality working group, Certified Cicerone Beer Server.
Josh Schaffner founded NY Craft Beer Week in 2008 and has served as its director in the four years since. NY Craft Beer Week is held each September and has pioneered the use of a Passport as a resource guide for consumers to explore the local beer scene. This most recent Beer Week also saw the release of the Passport as a smart phone app. Through his work in the travel industry, Schaffner has ventured to take part in beer and food events throughout the country including many other city’s Beer Weeks.
Brandon Schilling grew up in the beautiful Rogue Valley of Southern Oregon, and lives, works, and plays in the small-town Ashland. In 2010 Brandon graduated from SOU with a dual-degree in music and business, and came immediately to work for Standing Stone Brewing Company as service staff. He quickly acquired the title of waste manager, (a future he never foresaw) and began a process towards waste zero. Now, Schilling helps manage farmland and flock of chickens, cows, sheep and microorganisms. In all areas of work at Standing Stone, he is encouraged to challenge standards of the food, service, and agricultural industry.
Melinda Sellers is a partner with the law firm of Burr & Forman LLP, a regional firm with offices in five Southeastern States. Melinda’s prior engagements include establishing start-up breweries, representing breweries and distributors regarding contract brewing arrangements, distribution agreements, and trademark infringement matters. Recently, Melinda was recognized as a “Rising Star” by Alabama Super Lawyers.
Melinda is also the founder of a Birmingham, Alabama craft beer education club for women, and a member of the Pink Boots Society. She received her B.A. in Psychology from Auburn University, and received her J.D. from the University of Alabama School of Law.
Daniel Sharp is a Master’s student in the Food and Fermentation Science program at Oregon State University working in Dr. Thomas Shellhammer’s lab. His research examines aroma compounds in hops and their influence on beer flavor. Prior to joining the Food Science program at OSU, Daniel earned a B.A. in both Spanish and Adventure Leadership at the University of Oregon. After graduation he lived and worked in South America, first as a mountain guide in Venezuela, and later as a brewer at the Center of the World Brewery in Ecuador.
Dr. Shellhammer is the Nor’Wester Professor of Fermentation Science in the Department of Food Science and Technology at Oregon State University where he leads the brewing science education and research programs. His brewing research investigates hops and beer quality. He directs the brewing education component of the Fermentation Science program at OSU and teaches courses about brewing science and technology, beer and raw materials analyses, as well as an overview of the history, business, and technology of the wine, beer and spirits industries. Dr. Shellhammer received his Ph.D. from the University of California, Davis in 1996. During the 2008-2009 academic year while on sabbatical leave from OSU he worked at the Technische Universität Berlin and 
Chuck Silva is the Brewmaster and Director of Operations at Green Flash Brewing Company and has become well known for his flavor forward hoppy beers and uniquely out of style Belgian-inspired creations. He began his brewing career in San Diego after attending the American Brewers Guild and subsequent Craft Brewers Apprenticeship. Chuck started as the Brewmaster for Green Flash Brewing in 2004 with an immediate focus on recipe formulation and development. He led Green Flash Brewing through three expansions in 2007, 2009, & 2010 that ratcheted up production to a 45,000 bbl/ year pace by the end of 2011.
Tony Simmons is the Founder & Head Brewer of nationally award-winning Pagosa Brewing Company. Tony is a Board Member for the Colorado Brewers Guild and sits on the BA Brewpub Sub-Committee.
Prior to brewing professionally, Tony rose to the position of Worldwide Account Manager for Nestlé Foods based in London, England. While there, he marketed a number of global food brands, including Nescafé, Nesquik and Buitoni.
In Pagosa Springs, Tony was elected and served a 4-year term as a local Council Member. His presentation credits include:
* NHC 2007
* World Brewers Forum 2008
* Panel discussions during the GABF – 2009 & 2011
* BA Media Luncheon – 2011
* Colorado Entrepreneurial Conference 2011
Marc E. Sorini is a partner in the law firm of McDermott Will & Emery LLP, based in the firm’s Washington, D.C. office. He is the leader of the Firm’s Alcohol Regulatory & Distribution Group, where his practice focuses on regulatory, distribution and litigation issues facing the alcohol beverage industry.
Benj Steinman is the president of Beer Marketer’s INSIGHTS, Inc, which has published the leading trade publication for the United States brewing industry since 1970. Benj joined the family business in 1980. Beer Marketer’s INSIGHTS currently has six publications and two conferences, all about beer and/or beverages, including its newest addition, Craft Brew News. Beer Marketer’s INSIGHTS is often quoted in leading newspapers, magazines and other media.
Benj graduated from Brown University in 1978 with a Bachelor of Arts and from Columbia University in 1991 with a Masters of Business Administration.
Benj and his family live in Montebello, NY.
A partner with the Global Corporate Consultancy of the Antea Group (“GCC”), a sustainability management firm, John works with global clients to develop sustainable strategies that deliver superior financial return and competitive advantage. 
Hailing from Upstate New York, Tim Suprise learned early in life that relationships matter. The educational influences of the School Sisters of Notre Dame, the Sisters of St. Joseph of Carondolet, and Franciscan Friars helped shape a desire for public service that led to a brief yet formative career in the military and law enforcement after college.
The transition to private industry in the early 80’s came with Tim joining Albany Engineered Systems as Field Service Technician and a productive 9-year career in Sales and Sales Management within this supplier to the Pulp & Paper industry. Recruited in 1991 to lead Durametallic Corporation (now Flowserve Corp) into the Pulp & Paper sector, Tim relocated with his 
Chris Swersey has served as World Beer Cup and Great American Beer Festival Competition Manager since 2002, and as Technical Brewing Projects Coordinator since 2010. He joined the Brewers Association full-time staff in 2011. Chris attended his first GABF as a new homebrewer in 1988, then as a brewer attendee in 1993. He began judging in 1995, and is a Siebel Institute alum having attended Quality Control and Sensory Panel Management courses. Chris serves on the Brewers Association Technical Committee, Draught Beer Quality working group and Keg Repatriation working group.
Zac Triemert, President and Brewer of Lucky Bucket Brewing Company, graduated from the University of Wisconsin with degrees in microbiology and chemistry in 1997. Zac also earned a masters degree in brewing and distilling from Heriot-Watt University in Edinburgh, Scotland in 2006. Since returning stateside, he co-founded Lucky Bucket Brewing Company and Sòlas Distillery. Lucky Bucket has won a number of national and local awards for beer flavor, package design and business growth. In 2011, Zac was honored in Food and Wine Magazine as one of the Top 40 Big Food Thinkers 40 and Under, as well as, Midland Business Journals Young Business Person of the Year.
Andrew holds a Bachelor of Science degree from Colorado State University.
Since 1998, Andrew has worked as the Risk & Environmental Affairs Manager for New Belgium Brewing Company, Inc. www.newbelgium.com.
Andrew is also the owner and principal of Anfeald, LLC, a small independent firm that specializes in Occupational Safety & Health, Industrial Hygiene and Environmental Health consultation and training. www.anfeald.com.
Andrew helped start and is a volunteer board member for the Hand Up Cooperative, a Fort Collins, Colorado-based social-benefit organization that helps homeless and near-homeless individuals connect with gainful employment and stable housing. www.handupcooperative.org.
For the past 12 years Charlie Tull has been the TTB industry analyst for beer. As the industry analyst for beer Charlie has been responsible for maintaining contact with all phases of activity within the beer industry, assisting in preparation of proposed legislation, identifying industry changes, assessing trends and current statistical results, and providing efficiency of service through attendance at seminars and industry meetings.
Effective November 13, 2011 TTB eliminated the Industry Analyst position. Charlie has been reassigned to the Trade Investigations Division as a Special Operations Investigator. Going forward Charlie will be involved in Bureau’s Trade Practice Program. You can contact Charlie @ 202-302-3856 or charles.tull@ttb.gov.
Jenn started on the bottling line at New Belgium 18 years ago, became NBB’s first CFO and later the COO. As the Director of Sustainability and Strategic Development her responsibilities include the sustainability management system, corporate responsibility reporting, greenhouse gas accounting, natural resource management, legislative advocacy, philanthropy, renewable energy partnerships, strategic planning and property development. Jenn’s a collaborator and connector, creating opportunities to expand New Belgium’s business role model practices. She’s active on the Boards of the Colorado Conservation Voters, Colorado State University’s Center for the Advancement of Sustainable Enterprise and the Steering Committee for the American Sustainable Business Council.
Katie Wallace is the Sustainability Specialist (aka, Purveyor of the Good Life!) at Colorado-based, employee-owned New Belgium Brewing Company (NBB). She is one of two full time coworkers dedicated solely to sustainability. Katie helps to set the strategic direction of NBB’s sustainability efforts, engage coworkers in these initiatives and offer expertise during decision making.
Katie’s formal education in Economics and Finance prepared her for her first role at the brewery, in 2004, analyzing beer trends and forecasting beer sales. Her passion for cultural innovation, environmental sustainability and life-long learning helped her to move into the role of Sustainability Specialist, which she has held since 2008.
Mr. Weisbrich is a pioneering investment banker advising those in the craft brewing industry over the last 20 years during the industries significant growth. He has represented breweries during sales, structured leverage recapitalizations, transitioned control of ownership, and established employee share ownership plans for a number of leaders in the industry including Bridgeport Brewing, Mendocino Brewing, Sierra Nevada Brewing, and Full Sail Brewing. Mr. Weisbrich also has represented macro breweries including Coors, Labatts and Rolling Rock. As an investment banker at D.A. Davidson, Mr. Weisbrich is able to offer clients a full range of advisory and execution services in the areas of mergers and acquisitions, public and private equity offerings, senior and subordinated debt financings, financial 
Jason has been involved in the service industry since he graduated from the University of New Hampshire’s hotel and restaurant program in 1991.Fast food or fine dining; the key to operating an efficient and profitable business is the same. He has successfully managed food and beverage operations, large and small, from Colorado to North Carolina. After completing an American Brewers Guild course, Jason left the kitchen for the mash tun. He currently combines his love for brewing and the operational challenges of managing restaurants as the General Manager of Dogfish Head Brewings and Eats in Rehoboth, DE.
Bump Williams has accumulated over 31 years of experience in the consumer products industry having worked with select Fortune 500 companies like Procter & Gamble, Anheuser-Busch, Diageo, Kraft USA, MillerCoors, Wal-Mart as well as numerous Wall Street companies.
Bump graduated from Business School and began his career at The Procter & Gamble Distributing Company in 1980 working on National Accounts, Retail Strategies and Sales Analysis. In 1986 he accepted a position at ACNielsen managing their Strategic Accounts. In 1994, he then moved into consulting at Information Resources Inc., where he served as the Executive VP of Global Consulting and the Alcohol-Beverage Global Director. While at IRI, BUMP worked closely with beverage alcohol manufacturers, distributors and retailers 
Sean Lilly Wilson is founder and Chief Executive Optimist of Fullsteam Brewery, a “plow-to-pint” brewery based in Durham, NC. Fullsteam’s mission is to explore what it means to be a Southern brewery, incorporating local culinary and agricultural traditions in the beer-making process.
Neil Witte is the Field Quality Manager at Boulevard Brewing Company in Kansas City, MO. He brings his brewing and packaging experience to the marketplace, where he ensures the quality of Boulevard beer at retail throughout the Midwest. He works extensively with wholesalers on draught quality through workshops, hands-on training and system installation. He also brings his message of draught quality to retailers through comprehensive bartender and server training as well as draught system troubleshooting and upgrades.
Peter Wolfe received a B.S. in Physiology from the University of Oregon in 2007. After graduation, he worked as a researcher at the University of Oregon, publishing work on construction ergonomics. He began working towards a Master’s degree at Oregon State University in 2010 in the Food Science and Technology Department. Working under Dr. Tom Shellhammer, his work focuses on hop aroma in beer and aroma extraction during the dry hopping process.
Kevin received his undergraduate degree in Biomedical Engineering from the University of Wisconsin-Madison. After a brief career as a middle school science teacher, he decided to pursue a brewing education through the University of California-Davis Master Brewer program. In 2009, Kevin earned the J.S. Ford Award for the highest score worldwide on the Diploma in Brewing exam administered by the Institute of Brewing and Distilling. That summer, he accepted a position at Hangar 24 Craft Brewery in Redlands, CA and was promoted to Head Brewer shortly after.
Matt Younts has spent the last 15 years in the Craft Beer business with the last 10 years acting as the Specialty Beer Brand Manager for Click Wholesale Distribution, Craft Distributor of the Year 2008. He is co-founder of the Seattle Beer Collective which founded Seattle Beer Week in 2009 to promote and raise awareness of the rich beer community and history of the PNW. In 2010 he and his crew founded Cider Summit NW, a cider event held in both Portland and Seattle showcasing ciders from all over the world.