Maximizing Flavor and Minimizing Environmental Footprint

During this webinar, members will:

1. Using natural ingredients to achieve fun flavor options for customers
2. How to manage solids to minimize waste
3. How to manage liquids to minimize waste

Speaker Bio

I have been a brewer for over 40 years starting my career at Coors Brewing Company in late 70's. I was able to work in a variety of positions, laboratory, brewing operations, International Brewer, and International Marketing. I moved to London to take on the role of Director of Quality International for the Guinness Worldwide Organization. I was responsible for ensuring proper brewing, proper packaging and proper serving in all the locations where Guinness was brewed including Ireland, Africa, Indonesia, Malaysia and the Caribbean. I did travel about 70% of my time with Guinness and when an opportunity to run a large brewery for Scottish Courage ( Newcastle Brown Ale brewers) I took on the Operations Director role for Berkshire Brewery, a 5 million bbl brewery in Reading UK. When that organization was sold to Heineken, and the brewery was to be torn down for real estate sales, I returned to the US and began a consulting career in brewing. Finding that I really didn't like that, I was happy to meet my current business partner during a consulting meeting and we opened South by SouthEast Brewing Company in the middle of the pandemic in 2020. We have been going strong for 5 years and I am proud of that accomplishment.