Brandon Ade is the driving force behind malting barley production in Texas. Before 2013 malt was not produced in Texas for the brewing and distilling industry. Not one to wait around for someone else to solve the imminent need for Texas malt, Brandon founded Blacklands Malt in 2012, the first independent malthouse in Texas history. Like many small malthouse operators across the country, Brandon’s passion is to take the good sense of sustainable local food production and connect people to the land around them through agriculture and alcoholic beverages. His experience with malthouse operations has also led him into professional malting consultation as well. Brandon lives in Cedar Park Texas with his wife Samantha, sons Hadwin and Bruce, and two furry brothers Riker and Barley. He plays acoustic guitar to wind-down and officiates weddings for very close friends. Brandon is also a member of the Texas Craft Brewers Guild, AMBA, and the Brewers Association. He was trained in malting at CMBTC in Winnipeg.
Lindsay Barr has a decade of experience working as a Sensory Specialist for New Belgium Brewing and is a Co-Founder of DraughtLab Sensory Software. She holds a Master’s degree in Food Science and Technology from UC Davis and served as the chair of the ASBC Sensory Committee for five years where she developed and published seven new Sensory methods. She believes that flavor is the most important factor in determining malt quality and has set her sights on continuing to develop tools focused on helping maltsters use their senses to inform everyday production decisions.
Dr. Patrick Boivin is an audit, training and technical manager at IFBM. He is a Visiting Professor in malting and brewing at the 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 a Post-Doctoral Fellow at Baylor University, Texas, U.S.A., 1987-1989. He received a Master in Business and Administration in 1998 from the French Institute of Management. Since 1989 he has been working at IFBM as Scientific Director. He is a 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.
Steve Clark is the co-owner of Troubadour Maltings with Chris Schooley in Fort Collins, Colorado. He saw his opportunity to start a craft malt house when learning his homebrew shop didn’t supply raw grain to malt, despite being surrounded by barley and wheat fields, and that only a handful of craft malt suppliers were available to the craft industry at the time. Prior to Troubadour, Steve earned his bachelor’s degree in chemistry from Whitman College and a Master’s degree in polymer science from the Colorado School of Mines, which started a 15-year career formulating extended-release drug delivery systems and led to managing product development and manufacturing scale-up at PR Pharmaceuticals and Tolmar. The experience of laboratory-scale research through commercial manufacturing combined with a passion for homebrewing and an entrepreneurial spirit provided all the fuel he needed to jump ship. In 2014 Steve took the CMBTC malting program course, started Troubadour with Chris, and began creating distinct and flavorful malts desired by brewers and distillers. Steve has since managed the malting equipment design and construction, facilities, finances, fundraising, and all things related to running a malt house.
Jason Cody is 39 years old and lives South of Alamosa, Colorado on the family farm and homestead. He works with his Dad, Fudd (a.k.a. “The Godfather of craft malt”) farming 300 acres Malting and brewing alongside his brother Joshua. He is happily married to his wife Patricia of 19 years and has 10 children. He currently serves as Colorado Malting Company’s corporate president and CEO and has for the last 12 years. Jason is also an owner and manager of The Colorado Farm Brewery located on the same property. Jason has either malted or been a part of malting just over 3,000 batches of malt since he began studying malt in 2006. He has also created over 300 malt recipes and pioneered craft malt as a commercial industry throughout the globe. Together with New Belgium and Colorado Dept. of Ag, Jason also pioneered gluten-free malting in the United States and is a founding member of the Craft Maltsters Guild. He along with his brother Josh and dad Fudd boast that they created the first 100% estate beer in the country. He holds a certification in Farm Business Management from Trinidad State Junior College, a Bachelor of Science from Liberty University, Lynchburg VA, and a Masters of Divinity Degree from Concordia Theological Seminary in Fort Wayne, IN.
Zachary Coleman has been brewing professionally for eight years. He is the Head Brewer and Co-owner of TRVE Brewing in Denver, CO where he has built both a clean and mixed-culture/spontaneous beer program from the ground up.
Evan Berry Craine is a National Science Foundation Graduate Research Fellow in the Sustainable Seed Systems Laboratory at Washington State University. His dissertation focuses on breeding for end-use quality, especially for improved quinoa nutrition and malting barley flavor. Evan is researching the impacts of barley varietal and terroir on malt quality, malt flavor, and beer flavor. He approaches these questions by identifying genotype by environment interactions and examining their effects on malt quality. He also uses consumer panels to understand barley varietal contributions to hot steep malt and beer flavor, and the factors that drive consumer preferences. Evan is passionate about balancing the needs of stakeholders to support cultivar development for regional grain economies. He enjoys facilitating tastings to engage the public through sensory perception with the importance of barley varietal identity. To appreciate something you must understand it, and to understand something you must experience it.
David Brand wears many hats for Blue Ox Malthouse in Lisbon Falls, Maine. Coming from a farming and homebrewing background, David joined Blue Ox in 2015 as its first employee in order to help execute the vision of a state-of-the-art 4-ton floor malting system. David helped develop Blue Ox’s production methods, products, quality control, and customer base. Today he continues to focus on customer relationships, production management, quality control, and product development for the malthouse.
Bruce French obtained his undergrad degree in Food Science and Agriculture from the University of Guelph, Ontario, and a Management Certificate from the Canadian Institute of Management. He has worked 39 years in the malting industry training as a maltster with Canada Malting and learning the craft of making malt while working at various malting plants and process improvement and plant automation projects. During his last 13 years with GrainCorp Malt North American Operations, he held roles in operations and malting retiring as Director of Malting and Technical services. Bruce’s responsibilities within this role included malt production and shipment quality for the five North American plants, product safety, HACCP, production quality management systems, process support, North American laboratory operations and worldwide technical support for brewing customers. Prior to completion of full-time work, Bruce joined Schill Malz in Germany as Director of Operations for two years with key responsibilities malting quality and optimizing the malting process and management of malting process for malt export opportunities. Bruce was a member of a new variety of malt quality evaluation committees at AMBA and the BMBRI. Since “retirement” Bruce works as a technical consultant primarily in the craft malting industry, although he has taken on other malting projects.
Chris Fries is one of the Owners and Head Maltster at Two Track Malting in Lincoln North Dakota. He also works as a Project Manager for a large software company in Mandan, ND. Originally from Washington State, he moved to North Dakota in 2012 with his Wife and Son. Chris studied at Eastern Washington University and ITT Tech for Engineering Design and Drafting. Chris started brewing in 2013 and started studying malting trying to make a 100% North Dakota beer. The Malting hobby grew from 10lbs per batch to 30,000lbs over the last few years.
Dan Galvagni joined the Root Shoot Malting team as Account Manager in April of 2017 and has been a great addition. A constant professional, Dan works hands-on with our partners to provide customer service that is enriching and greatly received by each of our Root Shoot clients. Dan’s first involvement with craft beer was in 1994 when he worked for Old Saddleback Brewing Co in his home town of Pittsfield, MA. Over the years, Dan has continued to gain great regard for the brewing industry, as well as becoming an avid homebrewer along the way. Since moving to Colorado back in 2004 he has seen craft beer grow to the thriving industry that it is today. When not at work, Dan can be found with his wife, Melissa, and son, Conor, enjoying all of what Colorado has to offer. Be it hiking trails, climbing mountains, or taking advantage of a fresh powder day, Dan and his family love getting outdoors as often as possible.
2020 marks 30 years since Dave Griggs joined the malting industry. After completing an Honours degree in Industrial Biology and a Ph.D. in plant biochemistry, he joined Pauls Malt as Senior Research Scientist in the autumn of 1990. Over the intervening years, Pauls Malt evolved into Greencore Malt and subsequently Boortmalt which led to roles covering most aspects of the malting business from raw material through operations to brewer and distiller end-use. He has enjoyed the opportunity to travel extensively to global customer locations and spent some time working in Russian malting plants in the early 2000s. He joined Crisp Malt in 2013 as Technical Director. Key responsibilities are many and varied, but encompass liaison with plant breeders concerning new variety testing, technical malting projects, barley, and malt quality control and quality assurance, customer technical support, and increasingly, passing his knowledge and experience onto the next generation of maltsters. Dave is an Institute of Brewing & Distilling Diploma Brewer, a Maltsters Association of Great Britain Master Maltster has chaired the UK Malting Barley Committee, is a Malting Diploma examiner and author of a number of technical malting articles.
Bryan Hermann is the Technical Director at K-Malt. He has a B.S. in Chemical Engineering and is also a graduate of the Siebel World Brewing Academy’s Associate Program in Brewing Technology. In the past, Bryan also worked as a project engineer for New Belgium Brewing Co.
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.
Jordan Hughes is the co-founder of Point Five Creative Consulting, a full-service content creation, graphic design, social media, and marketing company working closely with some of the finest breweries in the country. With a degree in Marketing from the University of South Florida, Jordan began his career in the world of craft beer as the Creative Director for Wicked Weed Brewing, in Asheville before starting his own creative firm with Erin Jones, current COO of TRVE BREWING.
Todd Leopold is a 25-year veteran of the alcohol beverage industry. He earned his diploma in Malting & Brewing Science at the Siebel Institute in Chicago in 1996, then finished Brewing Studies at the Doemens Academy in Munich, Germany. He is the founder of the Leopold Bros. Distillery in Denver, and a two-time James Beard Semifinalist for Outstanding Beer, Wine, or Spirits Professional. Todd is well-known for maintaining a full heirloom grain program that includes the resurrection of several varieties of rye, wheat, and barley that were nearly lost in today’s modern agriculture production. Years ago he initially sourced his Abruzzi Rye from only a handful of seeds. Today that same heritage grain is thriving in its fifth year of production on farms on Colorado’s Front Range. Todd has also commissioned an expansion of his floor malting program for Winter 2019. At that time the Leopold Bros. Malthouse will open, becoming one of the largest floor malting operations in the world, with a capacity of more than 5 million pounds of hand-turned malt per year.
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.
Brent Manning is the co-founder of Riverbend Malt House and has spent the last decade immersed in the wonderful world of craft malt. Since Riverbend’s inception, he’s worn just about every hat – production, bookkeeping, research, sales, you name it. Along the way, he also helped co-found the North American Craft Maltsters Guild and currently serves as President. Brent takes great pride in the success the Guild has had creating this new industry and looks forward to seeing to grow in the years ahead.
Mike Olander is a design engineer with K-Malt. He has a B.S. in Agricultural Engineering and is a Certified Maltster graduate of the Canadian Malting Barley Technical Centre – Malt Academy. Additionally, Mike served as the start-up engineer for commissioning Root Shoot Malting’s Kasper Shulz malting system.
Todd Olander is the founder, farmer, and head maltster of Root Shoot Malting in Loveland, CO. He has always loved to work with his hands. He received his construction management degree from Colorado State University in 2006. However, it was his love for the land, instilled by his grandfather that drove him to pursue farming. The fact that he could mix in his love for craft beer and help nurture Colorado’s craft beer economy was also a huge incentive to join the family business. Todd was recognized by Colorado Young Farmers as “Farmer of the Year “ in 2014 and was awarded the Colorado Corn Grower’s Association Farm Stewardship Award in August 2018. He also received a first-place Malt Cup win at the Craft Maltster’s Guild Conference in February 2019. This double-blind competition had 21 entries from malthouses around the country, and Root Shoot’s Genie Pale malt took home the gold. In 2015, Todd traveled to Bamberg, Germany to visit both Weyermann Malthouse and Kaspar Schulz. His malt studies include an intensive program in Winnipeg, Canada at the Canadian Malting Barley Institute in April 2016. In January 2017 he furthered his knowledge of malt by attending an advanced craft malting course at Hartwick College Center for Craft Food and Beverage in Oneonta, New York. Todd makes every effort to stay well-informed of the craft brewing, distilling, and agriculture industries. When he’s not farming and running Root Shoot Malting, Todd loves to travel with his wife, Emily, and relax with either a refreshing Odell’s IPA or glass of Colorado whiskey.
Five years ago, Dave Olson entered the craft beer scene as a volunteer keg washer at the small start-up brewery Coda Brewing in Aurora CO. In the five years since his work and dedication speaks for itself. In his first year as a full-time brewer, his recipes achieved a Silver medal at the GABF followed by several Colorado State Fair medals. After eighteen months Dave received the opportunity to run the beer program for the newly named, Ursula Brewery. Since launching the brand in 2016, Dave gathered several more accolades and medals for the expanding and popular beers of Ursula. At the end of 2019, Dave accepted a new position at Bruz Beers in Denver. Dave’s beer creed has always been this: Understand the history, techniques, classic styles, and ingredients perfected over centuries of tradition; use that knowledge to consistently push the envelope of modern beer styles and flavor; while at all times keeping quality at the forefront and never compromising on ingredients.
Tyler Pederson is the production manager at Westland Distillery, producing American Single Malt Whiskey. In his current role, he is responsible for evaluating and procuring all raw materials, developing the production schedule, and process optimization. He is passionate about working with industry partners such as researchers, farmers, and maltsters to identify and develop flavorful barley varietals that perform well for all stakeholders in the supply chain. He currently serves as the Chair of the Education Committee for the Washington Distillers Guild, hosting educational events that focus on improving all aspects of operations for Washington distillers. He is also currently in the post-graduate program at Heriot-Watt University and is working towards a Master’s of Science in Brewing and Distilling.
Megan Phillips Goldenberg, principal at New Growth Associates, leads a food systems based program management and business development consulting firm that specializes in leveraging qualitative community engagement activities with quantitative data collection to support organizations, businesses, and governments in making sound decisions regarding public policy, and economic and community development. In 2015, she started a small grains processing business with her husband that aims to return more of the processed food dollar to Michigan grain farmers. She is dedicated to making Michigan her permanent home, reclaiming family land for productive agricultural use, and ensuring the viability and resiliency of Michigan’s food systems. Goldenberg holds a Master’s degree in Agricultural and Natural Resource Economics from Colorado State University.
Christopher Shepard is a Senior Editor of Craft Brew News, the craft-focused newsletter from Beer Marketer’s INSIGHTS. He joined BMI in the summer of 2010 when the company launched CBN. While he still spends most of his time covering craft, Chris regularly contributes to BMI’s other newsletters, including INSIGHTS Express and Alcohol Issues INSIGHTS, and frequently presents at industry conferences. He works closely with his father, Eric, and colleague David Steinman to build annual reports like Beer Industry Update and the Craft Update webinar series, and contributed to recent special reports Cannabis Insights 2019 and Ten Years After. Chris graduated from Muhlenberg College in 2007, studying theatre, dance, and English. He lives in Suffern, NY with his husband John, teaches dance in North Jersey and enjoys hiking and playing board games.
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.
Since 2009 Andrea Stanley has been on a mission to bring the malthouse back and turn local grains into local malt for craft brewers and distillers in New England. Andrea is passionate about the tradition and science of malting and shares her passion with other maltsters. In 2013, she helped form the Craft Maltsters Guild and served as the chair of the board for 5 years. Andrea is committed to a more sustainable, transparent, and regionalized food system. In 2016, she was honored by Food and Wine and Forbes Magazine as one of the 20 Most Innovative Women in Food and Drink. In her spare time, she searches for anything she can read about the history of barley and malt. She has been known to corner people in breweries, barley fields, and grain elevators to talk about malt.
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.
Chris Swersey is the Brewers Association (BA) Supply Chain Specialist. He came to malt thru brewpub brewer eyes, remembering when malt used to come from a 50-pound brown bag. Now it comes from fields on family farms. He is an avid fly fisherman, river business owner, scuba diver, swimmer. “Water is my thing…”
Gabe Toth manages the Loveland, Colorado production facility for The Family Jones Distillery. A former craft brewer and newspaper journalist, he is a regular contributor to industry publications, including The New Brewer and Artisan Spirit, and is the author of the book Craft Floor Malting: A Practical Guide. His newest project is the creation of an educational and networking resource, the Local Grain Network, to encourage brewers and distillers to invest in their local supply chain and source their grain locally.
Sebastian Wolfrum is the founder and Director of Malting and Roasting Operations at Epiphany Craft Malt in Durham, NC, with the mission to provide an integrated regional supply to brewers, distillers, and other sprouted grain ventures. Born and raised in Germany, Sebastian started out his carrier at Ayinger Brauerei. In 1999, Sebastian earned his certification as a brewer & maltster in Munich. Continuing his brewing career in the U.S., from 2006-2013 Sebastian was Director of Brewing Operations for the second-largest craft brewery in North Carolina. As a founding member of the NC Craft Brewers Guild in 2008, he continues to be very involved in the affairs of the small brewers in the region, staying active in the NC Craft Brewers Guild as well as the MBAA, Craft Maltsters Guild, and other organizations. In his quest to round out his knowledge and the industry he works in, Sebastian added a certificate in distilling from IBD, London in 2012. Sebastian joined Capitol Broadcasting Company in 2014 to establish the Rocky Mount Mills Brewery Incubator. Besides his day to day work at the malthouse, Sebastian is passionate about malt and brewing education, believing that exceptional beer starts with exceptional malts. It is from this belief that Epiphany Craft Malt originated its motto, “The Foundation of Fermentation.”
Learn more about the 2020 Craft Malt Conference here.