Pre-Conference Workshop Speakers

Lindsay Barr has earned global recognition in the field of Sensory science through her work as the Sensory program manager at New Belgium Brewing Company and as Co-Founder of DraughtLab Sensory Software. She is highly regarded for her technical, yet laid-back public speaking personality and has gained recognition in the Sensory community for challenging the norms, creating new methods and improving the old – making them more accessible while maintaining their robustness.

Lindsay served as the chair of the American Society of Brewing Chemists Sensory Committee for five years. In that time, she helped develop a webinar program and published seven new Sensory methods. She holds a B.S. in Biochemistry and Molecular Biology from the University of New Mexico and a Masters degree in Food Science and Technology from the University of California, Davis.  While at UC Davis, she studied under Dr. Charles Bamforth and published some of the first works on gluten-free beer production.  She continues her involvement in academia by guest lecturing at multiple universities and serving as a peer reviewer for multiple scientific journals. She also teaches the Sensory Panel Management course at the Siebel Institute of Technology and is a professional beer judge for the Great American Beer Festival and World Beer Cup competitions.

She believes that flavor is the most important factor in determining beer quality and consistency and has set her sights on continuing to develop tools focused on helping craft brewers use their senses to inform brewery-wide decisions.

Dr. Patrick Boivin is audit, training and technical manager at IFBM. He is Visiting Professor in malting and brewing at University of Lorraine and Harwich College. He received BSc in Biology and Biochemistry from Rouen University (1983), MSc in Biotechnology from Compiègne Technology University (1984) and Ph.D. in Microbiology, Enzymology, and Bioconversion from Compiègne University (1987). He was Post-Doctoral Fellow at Baylor University, Texas, U.S.A., 1987-1989. He received Master in Business and Administration in 1998 from French Institute of Management. Since 1989 he has been working at IFBM as Scientific Director. He is lecturer of IFBM craft and industrial malting and brewing training program. He has been an accredited trainer by IBD and can conduct courses in French and English. He has published several papers, reviews, and patents, particularly in the malting process.

Alex Evans is a proud Montana native. He returned back to the state in 2017 to serve as the Small Business Development Center Director in southeastern Montana assisting people with business plans and loan applications. Previously, he worked in collegiate athletics for over five years at Gonzaga University and Fresno State. During that time, he also owned and managed residential properties. He holds a Bachelor’s degree from Whitworth University, a Master’s degree from California State University, Fresno, and a Master’s in Business Administration with a Finance Concentration from Gonzaga University.

Advanced Course in Craft Malting Aaron MacLeod has been involved with malting and brewing quality testing and research for over 10 years and is currently the Director of the Hartwick College Center for Craft Food and Beverage. The Center provides quality testing for beer and brewing raw materials such as barley, malt, and hops. Aaron was previously a chemist in the Canadian Grain Commission’s Grain Research Laboratory where he was responsible for providing quality assurance for malting barley grown in western Canada and conducted research on factors affecting malting barley quality and quality measurement methods.  He presents frequently on topics related to malting and brewing science and quality testing methods. Aaron earned his B.Sc degree in chemistry from the University of Western Ontario in 2004.

Cassie Poirier began her career in the brewing and malting industry as a Chemist at MillerCoors in Milwaukee, WI, where she provided analytical support to the Hop and Cereal Chemistry Labs, performed pilot malting services, and served as an Official Taster on the Milwaukee Corporate Taste Panel. In her current role, Cassie manages the Briess Malt Sensory Program and provides technical support in all areas concerning the sensory attributes of malt. Cassie is a passionate member of the American Society of Brewing Chemists, an organization in which she currently holds the position of Webinar Chair and actively serves in the Sensory Technical Subcommittee. Additionally, she is a Malt Sensory Ambassador for the Craft Maltsters Guild and holds professional membership in the Society of Sensory Professionals as well as the Institute of Food Technologists. Cassie has presented on the topics of Malt Sensory and Specialty Malts for the American Society of Brewing Chemists, Master Brewers Association of the Americas, American Homebrewers Association, Craft Maltsters Guild, North Dakota State University/Northern Crops Institute, and Siebel Institute of Technology. She has authored and co-authored publications for the American Society of Brewing Chemists Methods of Analysis, Master Brewers Association of the Americas Technical Quarterly, Brewers Association The New Brewer Magazine, and Craftbeer.com.

Christian Stanley started Valley Malt with his wife Andrea in 2010 establishing the first craft malt house on the east coast. Christian is passionate about malt: the biological process, specialized mechanical equipment, process control and in the end great beer. As the gearhead at Valley Malt, Christian has enjoyed designing, fabricating and controlling equipment on the craft scale. Christian is a registered Professional Engineer, has consulted and supplied equipment to other craft malt houses, helping to kick-start a burgeoning industry.

Conference Speakers

Fred Bueltmann, a.k.a. “The Beervangelist,” is an author and independent consultant on company culture, the ideals of the craft marketplace and the connected lifestyle.  He has more than two decades of experience as an executive in the beverage industry including service at New Holland Brewing Company and Bell’s Brewing Company.

Bueltmann is past president of the Michigan Brewers Guild and recipient of their prestigious Tom Burns Award, recognizing the pioneering spirit of the “Great Beer State.” A nationally recognized expert on pairing beer and food, Fred’s book, The Beervangelist’s Guide to the Galaxy was recognized as an Indie Book Award finalist.

Fred is a prolific writer and speaker, including topics such as “The Community of Collaboration” at TedX Macatawa in 2015.  He pens a quarterly column, Farm Aid Connection, for Craft by Under My Host magazine, and he recently traversed the United States by train to research his next book on the cultural shifts of the craft renaissance while documenting the process in his podcast, “This Craft Nation.”

Katrina Christiansen has extensive experience malting and developing novel grain processes. She is one of the designers of the Intelligent Malting Unit. She applies her bioprocess engineering background to assist the blooming craft malting industry make safe, consistent products with properties brewers already skilled with new ingredients can harness. She started working in the malting industry as the Pilot Project Lead for Cargill Malt for 4 years. While there she contributed two malting process patents. Prior to Cargill, she completed a Ph.D. comparing biofuel crops and production systems at Iowa State University in 2011. She also worked as a Plant Engineer at a biofuel ethanol plant in Nebraska and completed her undergrad and Master’s in Biosystems Engineering at the University of Nebraska-Lincoln.

Matthew Gammans is a Ph.D. candidate in the Agricultural and Resources Economics program at UC Davis. A native Michigander, he earned a BS in Biosystems Engineering at Michigan State University before heading west to California. At UC Davis, he researches the effect of climate change on the agricultural industry and how farmers and stakeholders might adapt. His recent work has focused on the effect of warming on cereal agriculture, both in the United States and France.

Tim Gormley experienced his “epiphany beer” – Samuel Smith Imperial Stout – whilst studying for his business degree at The Penn State University. Shortly after graduation, he relocated to Seattle, WA where he met his current business partners, Doug and Jess Reiser. In their free time, the trio home brewed and documented their craft beer-centric travels on their blog – beerblotter.com. Tim began brewing professionally at Lazy Boy Brewing (Everett, WA) in 2009 before seeking more experience crafting Belgian and German style beers at Sound Brewery (Poulsbo, WA). Doug, Jess, and Tim moved to Asheville, NC in 2012 and opened Burial Beer Co. in the summer of 2013.

Adam Heuberger is an Assistant Professor in the Department of Horticulture at Colorado State University. He received his B.S. and M.S. degrees at UW-Madison and Ph.D. from Colorado State University. His laboratory studies biochemical diversity in plants and foods to improve processing quality, flavor, and human health. This research spans the fields of metabolomics, analytical chemistry, food science and genomics, and includes research in barley, malt, beer, potato, onion, wheat, bread, and bean. He teaches two courses at CSU in the areas of phytochemistry and metabolomics.

Rob Liedl is a consultant to the craft brewing and malting Industry. He started his journey in the late 80’s working for Molson and Sleeman as a Food Science Co-op student while attending the University of Guelph. He then spent 2 ½ years attending Weihenstephan where he received his  Dipl. Braumeister papers and got the opportunity to work at the learning and research brewery where malting caught his interest. Since then he has spent time malting in various capacities for the following companies: Gambrinus Malting, Doung Malting, Hanoi, Cargill Malt, Great Western Malting, Phillips Brewing and Malting, and NSI. Rob lives in Vernon, BC with his wife Sandra.

Brigid Meints is a Postdoctoral Research Associate with the Barley Breeding program at Oregon State University. She grew up in Corvallis, OR and developed a love for plants at a young age. She earned a BA from Scripps College in Anthropology and Gender & Women’s Studies but found her way back to plants after graduation when she began working for the barley breeding program at OSU. She earned her MS from OSU in Crop Science with a focus in Plant Breeding & Genetics and recently completed her Ph.D. in Crop Science at Washington State University. Her research focuses on breeding multi-use naked barley for organic systems.

Ryan Pfeifle was born and raised on the family farm in Power, Montana. As an engineer, Ryan spent 2006 living in Europe where chasing good beer became a passion. Upon returning home, that passion evolved into home brewing and ultimately the desire to make an all homemade beer. Experiments began with hop growing and home malting… jump ahead a few years and he returned to the farm and hand built a malting drum and a craft malthouse.

Paul Schwarz is a professor in the Department of Plant Sciences at North Dakota State University, where he directs the barley quality laboratory in the Cereal and Food Science program. He teaches a graduate course in malting and brewing and serves as the course director for the Northern Crops Institute’s annual short course on Barley and Malt Quality. Dr. Schwarz has published over 100 scientific papers on aspects of barley, malt, and beer, including numerous book chapters. His recent research has focused on Fusarium Head Blight, as related to and malting and brewing, and also on the malting of rye.  While an NDSU faculty member for 30 years, Dr. Schwarz has also worked at the Coors Brewing Company, Golden CO, the Albertus Egger Bierbrauerei, Worb Switzerland, and the Kurth Malting Corp., Milwaukee, WI.

Jamie Sherman is the barley breeder at Montana State University.   Her program is developing new varieties for all barley end-uses including food, forage and feed, but a primary focus is on developing lines with improved malt quality.   Towards that goal, she has developed a fully functional malt quality lab to not only support the breeding program but to also support the developing craft malting industry.

Dave Thomas, Board MemberDave Thomas is Brewer Emeritus at Dostal Alley Brewpub in Central City, Colorado; Executive Brewing Consultant for Ecolab and a print journalist for The Brewer and Distiller International (London, England).  During 32 years at Coors Brewing Co., Dave was R&D Director and Traveling Brewmaster in Korea, England, Golden, Memphis, and Shenandoah breweries and malthouses.

He has written two books. The first, “Of Mines & Beer!” relates the history of 19th century Colorado breweries. His second book, “The Craft Maltsters Handbook”, was written to capture much of Dave’s malting experience for the 100+ startup craft maltsters in North America.

Jeffrey Trout: Always a family operation, our farm started back with my great grandfather in the early 1900s. At the age of ten, I started farming with my grandfather in 1979. I purchased my first farm in 1996 and we have been growing slowly and thoughtfully ever since to over 500 acres today. We have been primarily focused on beef, soybeans, and wheat but started looking for a competitive small farm niche with malt barley in 2011.

Seven years later we are focusing on the whole malt barley value chain (e.g. seed to glass) while striving to produce only the best product with as many alternative revenue streams as possible (e.g. feed, cover crop, distilling, tourism). It has been a wonderful challenge but not without risk and challenge. We address those challenges with three part-time family employees, prudent use of crop insurance and government grants, reliable off-farm income, transparent business relationships, data-driven decisions, and long-term marketing goals. We are steadfast in an approach that is family orientated, consumer-driven, and environmentally responsible.

Hannah Turner is the Director of the Montana State University Barley Genetics and Malt Quality Lab. This lab services the MSU Breeding Program and works to improve barley of all types with a focus on malt barley. The Malt Quality Lab also supports the region by providing barley and malt testing for farmers and craft maltsters. Hannah has a strong devotion to the agricultural industry of Montana and believes in fortifying the farming, malting, and brewing/distilling community through outreach and education. Hannah received an M.S. in Plant Science as well as a B.S. in Environmental Horticulture from Montana State University. In her free time, Hannah enjoys all things outdoors including snowboarding, hiking, camping, and particularly gardening.

Register for the 2019 Craft Malt Conference here.