​Technical Session Re-caps

Annual Summer Meeting September 7th 2012 at Magic Hat Brewing Company, South Burlington VT

  • Industrial Wastewater

    Janice Markey is Director of Educational Services for Practical Applications Inc. Janice is PAI's lead instructor, teaching wastewater treatment courses for municipal and industrial water treatment plant operators seeking or maintaining their official permits and certifications. Janice holds a B.S. in Biology and Environmental Studies from Boston University and is based in Boston MA.

New England District Annual Winter Meeting January 20th & 21st, 2012 at Martha's Exchange Brewing Co, Nashua, N.H.

  • Historic Extreme Beers
  • Brewing Extreme Beers

    Mitch Steele is the brew master for Stone Brewing Company. Since graduating from UC Davis in 1984 with a Fermentation degree, He has brewed at some of the largest and smallest breweries in the world. After starting a 14 bbl system at the San Andreas Brewing Co. in California, Mitch joined Anheuser-Busch in 1992, Managing brew house and fermenting operations in 3 breweries, and doing new beer development as part of the Anheuser-Busch Specialty Brewing group in the mid 1990's. an active home brewer during his time with Anheuser-Busch, Mitch joined Stone Brewing Company in 2006 and has managed the brewing and packaging operations at Stone as the company has grown from a 48,000 bbl operation to 145,000 bbls in 2011

  • Establishing  a Brewery Flavor Panel & Panel Selection 

    Lauren Woods Salazar is the Sensory Specialist and QA team member at New Belgium Brewing Company, where she has been employed for fourteen years and sensory focused for over twelve. She has developed the sensory program from basic production check to its present program and is responsible for all facets from design to implementation to re-engineering. Other areas of interest at the brewery include employee brewing and flavor training, new product development, beer and food pairing/beer dinners, small/esoteric beer production ( Lips of Faith series) and NBB's Oak Barrel Blender. Her focus lately is on educating sales and distributors in sensory aspects of Craft Beer. Lauren is a judge at the World Beer Cup and Great American Beer Festival. She is faculty member of Siebel Institute of Technology and has presented for CBC, WBC, AHA, ASBC, MBAA and other conferences and associations with various other acronyms. Lauren received her BSW from the University of Georgia a lifetime ago and holds a Certificate from UC Davis for Applied Sensory Science and Consumer Testing. 




     New England District Annual Winter Meeting January 17th&18th 2014




    15_Rush.pptBrad Rush Supplier quality

Brad Rush, manager of supplier quality, joined The Samuel Adams Brewing Company in 2007. Brad holds a B.S. degree in environmental analysis from Carroll College in Waukesha, WI and certificate in quality engineering from the Milwaukee School of Engineering; six sigma green belt certification from Lakeshore Technical College; and a diploma in advanced management and leadership from The University of Wisconsin–Madison, School of Business. Brad also has studied with the American Brewers Guild and Institute of Brewing. Brad joined The Boston Beer Company as the quality manager for the Cincinnati brewery and managed the packaging and analytical quality groups. In his current role he is in charge of the supplier quality program for Boston Beer Co and supports co-manufacture operations throughout North America. His previous experience includes a strong background in brewing, research, and operations at Jacob Leinenkugel Brewing Company and Miller Brewing Company, as well as hands-on quality analysis with an emphasis in sensory evaluation and quality.




 Ensuring freshness by examining all areas of operations.pptxEnsuring freshness by examining all areas of operations.pptx

Alastair Pringle earned undergraduate and graduate degrees in microbiology. He joined Anheuser-Busch in 1984 following five years of postdoctoral research. 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, MO, and is a member of the IBD Board of Examiners.




































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