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 Masters 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 every day 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 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.
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.
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 new variety 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.
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.
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.
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.
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.
Sebastian Wolfrum (Epiphany Craft Malt)
Phil Neumann (Mainstem Malt)
Chris Schooley (Troubadour Maltings)
Jordan Hughes (Point Five Creative)
Jason Cody (Colorado Malting Company)
Learn more about the 2020 Craft Malt Conference here.